~ Menu ~
Cauliflower & Cornish Crackler Fritters
Spicy Tomato Sauce
Glass of Secret Red
Last night I cooked too much cauliflower and was going to sneak it into tonight’s veggies to go with my Real Man’s Mince & Dumplings but I had a better idea.
Cauliflower & Cheddar Fritters – I made this up as I went along but had the presence of mind to notice what I was doing for once!
2 tbsp self raising flour
30g grated Cheddar – I used lovely Cornish Crackler
salt and pepper to taste
a little milk
100g cooked cauliflower – in small pieces
~ Mix together the flour, cheese and seasonings.
~ Stir in the egg and then add enough milk to make a very soft dough (or, possibly, a very thick batter).
~ Stir in the cauliflower.
~ Drop tablespoonfully into a little hot olive oil and fry till crisp and golden on both sides.
I topped these with a big spoonful of spicy tomato pasta sauce which I always keep in my store cupboard. It occurs to me that these fritters would work, with flavour adjustments, for 100g of all sorts of leftovers!
I have just been to the library and collected The “Oxford Companion to Food” – luckily I had my real man with because it is HUGE! I cannot conceive of the mind of Mr. Alan Davidson who has compiled so much food info. It’s phenomenal!
I looked up Lunch, although I thought I already knew what it is and discovered that …”there are few foreign equivalents” to lunch as most countries consider a good time for their main meal. I learnt that our modern meal of lunch dates back to the early 19th century when it was a meal mainly partaken by women or ladies who lunch. I am delighted to read that many 19th century lunches appear to have been “collations of leftovers” but not that “British lunch has generally lacked gastronomic interest” – well not here! Having aspired to become one of the “lunch-eating classes” I am determined to make the most of the meal.
I have just dipped into this wonderful book so far - it is very interesting and informative but tiring on the arms.
Incidentally and speaking of books...