Fit to Burst before Lent

Perhaps I'm a little late posting something long after the event, but I ate too much on Shrove Tuesday and was too stuffed to move anywhere near a computer keyboard!
Deciding to indulge my passion for Scandinavian/Icelandic food I put together some jam and cream-filled buns. They're just like choux buns but have the very naughty but nice filling combination plus they're topped in chocolate.

My pancakes went down the savoury route and I made the batter with a good slosh of cider. It's not uncommon to use beer, so why not cider?
I mixed together some flaked smoked mackerel, prawns, creme fraiche and horseradish, filled the pancakes. I drizzled them with a little cream, grated some cheddar and parmesan cheese over the top and baked them in the oven until hot and bubbling.
To offset the stodge and pangs of guilt I served them with a salad.

For those intrigued by what the Icelandic people do at this time of year read on...

Bolludagur: Bun Day
Bolludagur is a Lenten festival and takes place on the Monday, just before what we'd call Shrove Tuesday and Icelanders traditionally stuff themselves with cream-filled buns.

The custom dates from the late nineteenth century and was probably introduced by Danish or Norwegian bakers, although some edible treats would have been eaten on this day much earlier.

Much of the bun eating now takes place on Sunday, however, since Monday is a workday and there's less time for baking, well at least for those inclined to do a spot of home baking. Although, these days it is very easy to buy ready-made ones from the shops.

This day also used to be called flengingardagur (Spanking Day). In earlier and exceptionally devout times, Catholic people would flagellate themselves, to be reminded of the pain endured by Jesus. Later, this practice evolved into a comical parody of sorts and people began spanking each other!
The aim of the 'game' is try and catch someone still in bed and give them a good beating, using a special wand. Children give their parents a merciless wake-up call using their brightly decorated sticks, and for every whack of the wand and shouts of Bolla! bolla! bolla, they expect to be rewarded with a bun.

Bun Day is big business for Icelandic bakeries. It is estimated that they sell around one million buns on or around the day, which means almost four buns for every Icelander!

Sprengidagur: Bursting Day
On Shrove Tuesday (the day before Lent) every Icelandic home and most restaurants flood with the aroma of salted meat (usually lamb) and peas. The name Sprengidagur refers to the idea that the individual feasts on this hearty dish to the point of bursting.



Photos: ©childsdesign 2011

Kedgeree

This is my version of the old colonial Anglo-Indian breakfast dish. I have never actually eaten it for breakfast, but it does make a very good evening meal.
The combination of smoked haddock, gently spiced rice and boiled eggs is equally good on a summer's day or as a comforting autumnal meal.

Serves 2

Ingredients
250g smoked haddock fillets
1 tablespoon vegetable oil
1 small onion, chopped
1 garlic clove, finely crushed and chopped
1 thumb-sized piece fresh ginger, peeled and grated
4 whole green cardamom pods
half teaspoon cumin seeds
half teaspoon fennel seeds
quarter teaspoon black mustard seeds
2 whole cloves
1 cinnamon stick
1 bay leaf
half teaspoon ground turmeric
pinch ground cayenne pepper
half teaspoon vegetable bouillon powder
142g basmati rice
boiling water

2 eggs, free-range

good handful fresh coriander leaves, roughly chopped
mango chutney, to serve

Method
Bring some water to a simmer in frying pan and place in the haddock. Poach the fish gently for about 8 minutes, until firm to the touch and slightly opaque.
Remove the fish carefully and transfer to a plate. Peel off the skin and flake the fish into largish pieces, taking care to remove any bones. Set aside.

Heat the oil in a large lidded saucepan.
Add the onion and fry gently for a minute or so, add the garlic and ginger and continue to fry gently.
Crush the cardamom pods just enough so that they split. Add them to the pan with the rest of the whole spices and the turmeric and cayenne and stir. Then add the rice and stir until coated. Put in the bouillon powder and pour in enough boiling water to cover the rice. Put on the lid and turn down the heat to the lowest setting. It is best to cook on the smallest ring on your hob.

Boil the eggs for about 5-6 mins so that they still have fairly soft yolks.
When the eggs are done, remove from the heat, drain away the hot water and place the pan under the cold tap. Leave to stand for a few minutes before peeling the eggs and halving them lengthways.
After 15 minutes remove the lid from the pan.The rice should have completely absorbed the water and be fluffy. Add the fish and gently stir in, using a fork, until it is warmed through, then stir in the chopped coriander.
Spoon into large bowls top with the eggs and serve with mango chutney.

Photo: ©childsdesign 2010

The Artisan Smokehouse

I remember when smoked salmon was such a luxury, that it was the preserve of restaurants and the rich, but in recent times it has become more accessible through the vast quantities stocked in the supermarket.
Due to high demand, it would be fair to say that quality has dropped, so, until you taste the true artisan smoked delicacy, do you realise this to be the case.

At both the Real Food Festival and Foodies Festival, I tried some of the best smoked salmon, I have ever tasted from The Artisan Smokehouse. They are a small family business based just outside Felixstowe on the Suffolk coast.
The care and attention to sourcing the best ingredients through to the simple yet superior curing process, is definitely reflected in the fine flavour and excellent texture of their smoked salmon.
Supermarket varieties have a tendency to be slimy or even soapy and often too salty, but theirs is relatively dry (in a good way) but moist inside. The fish has a nice firmness and the flavour is clean, light and in no way overpoweringly smoky.

As well as the salmon, The Artisan Smokehouse produce a very good smoked beef too. Using meat from Herefordshire-Aberdeen Angus Cross cattle, reared in Suffolk, the result has a great depth of flavour and almost melts in the mouth.
As well as fish and meat, other smoked items include, two types of cheese, a cheddar and a stilton, garlic, kalamata olives and even olive oil which is rather tasty.

I am pleased to see that The Artisan Smokehouse have been recognised by being awarded two gold accolades from The Great Taste Awards – proof that they do produce the finest food.
I'll be looking forward to buying more from them soon, as I see they are listed to be at The Aldeburgh Food and Drink Festival which is marked on my calendar.

For more information and where to buy,
visit their website: artisansmokehouse.co.uk

Featured on The Artisan Food Trail




Photos: ©childsdesign 2010