St Georges Day Banquet - who, me, cook?
Apr. 22nd, 2007 09:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
janewilliams20er, yes. But just playing, not doing an entire feast, it's OK. Cut-tags have piccies and Flickr links behind them.
The backswording club have been doing these celebrations of St GEorge's Day for some time, but this is the first one I've been to. We're asked to each bring a dish - or some booze, or a bought pie, or something like that. I was taking Dave, so two dishes required. So I went and bought two pies, of course. Er.... no.
You see, there was this salmon in the freezer. Dave had picked it up on general principles a while back: it's a salmon, it's under half price. So I pulled it out, poached it, did the thing with the cucumber scales and so on. Dead easy, quite fun, and looks impressive.
And since it was St George's - there's a subtelty I've been wanting to do for the Far Isles for a while. I did a Porkenapple Head years ago - a fars (old word meaning "stuffing", really means sausagemeat) sculpted head, decorated with various veg. If ST George has slain the dragon, why not serve up the head?
Interesting venue: Peter has a rather large garden, with a fire-pit and a medieval tavern at the far end. OK, so it looks like a large shed on the outside..
This was all duely admired, and after Tina had come back from the kitchen with a ton or so of roast meat, we sat down to table. At least, I'm pretty sure there was a table or two, somewhere under the food.
And then once we were stuffed, we went outside and danced, or sat around the firepit and chatted. There was a small dragon that needed killing by some junior knights, too - pinata style. (Sorry, my pics of that suffered from lack of light).
The backswording club have been doing these celebrations of St GEorge's Day for some time, but this is the first one I've been to. We're asked to each bring a dish - or some booze, or a bought pie, or something like that. I was taking Dave, so two dishes required. So I went and bought two pies, of course. Er.... no.
You see, there was this salmon in the freezer. Dave had picked it up on general principles a while back: it's a salmon, it's under half price. So I pulled it out, poached it, did the thing with the cucumber scales and so on. Dead easy, quite fun, and looks impressive.
And since it was St George's - there's a subtelty I've been wanting to do for the Far Isles for a while. I did a Porkenapple Head years ago - a fars (old word meaning "stuffing", really means sausagemeat) sculpted head, decorated with various veg. If ST George has slain the dragon, why not serve up the head?
Interesting venue: Peter has a rather large garden, with a fire-pit and a medieval tavern at the far end. OK, so it looks like a large shed on the outside..
This was all duely admired, and after Tina had come back from the kitchen with a ton or so of roast meat, we sat down to table. At least, I'm pretty sure there was a table or two, somewhere under the food.
And then once we were stuffed, we went outside and danced, or sat around the firepit and chatted. There was a small dragon that needed killing by some junior knights, too - pinata style. (Sorry, my pics of that suffered from lack of light).
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Date: 2007-04-23 08:32 am (UTC)I must admit though, pretty as it looks, I've never really understood the urge to pollute a perfectly good salmon by coating it with sliced cucumber, which on its best day tastes like... actually on second thoughts no... it would be extremely bad form of me to say what I think cucumber tastes like on a thread about the lovely food you (and others) have made... but you can imagine!
Happy St George's Day.
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Date: 2007-04-23 04:35 pm (UTC)Actually, I like eating cucumber...
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Date: 2007-04-23 04:51 pm (UTC)I know literally several people who like cucumber, but then some people like Marmite, so what can one do? I just find cucumber (or "Satan's Willy" as I habitually call it) to have a subtle but noticable taste that I find unpleasant and insipid, and it is one that lingers on things that have been in contact with it. This would not put me off eating an entire salmon, but I find that eating a sandwich from which I have had to remove the cucumber to be a singularly disheartening experience!
Naturally, my wife loves the wretched stuff, and can't see why anyone could fail to do so.