Be a Dog........It Could Be Dangerous!!

The principal act of courage is to endure and withstand dangers doggedly rather than attack them.
                              Thomas Aquinas


As some of you know the reason I started this blog was because I have a lot of time on my hands at the moment. This is due to my recuperation from an operation to remove a bunion and straighten out my big toe. Great I hear you say you don't have to work and you can do all the things you like to do when you're off. Well, no actually. I have to lie down all day with my leg elevated, that leads to reading books, watching TV, films etc, reading and responding to emails from work. To stop my brain from rotting and give an added sense of routine to my day enter the blog so please feel free to communicate. Leave a comment, whatever.

Oh to be back to cooking most days if not all! Till then fatten up on the recipes.

Scallops with Bacon, Black Pudding & Apple

Serves 4 

12 Scallops
100g Smoked Back Bacon
100g Black Pudding
2 Apples, dessert
200g Butter
100ml Oil
A herb to decorate like parsley or basil or chives

Cut the bacon into strips (lardons) ½cm thick and cut the black pudding also in ½cm pieces about
4-5 cms long.
Check the scallops for any bits of connective tissue that may be better removed. Remove any coral if you don't like it. I like it and it adds to the colour of the finish dish.
Slice the apples thinly and try to get 12 slices at least.
Pan fry the apple slices in butter and oil. Mainly butter and only a splash of oil to ensure the butter does not burn.
Remove the apple slices and arrange on warmed plates then cook the bacon strips quickly before adding in the scallops and black pudding and some more butter. Try not to mash up the black pudding. Cook the scallops on each side for a couple of minutes. Hopefully you managed to get big scallops. Careful not to overcook or they will be rubbery. A good twist of the pepper grinder is a good idea at this point.
Add some whisky and flame before removing from heat and spooning scallops, bacon and black pudding onto the apples centred on the plates.
Decorate with a green herb like basil or even parsley it won't bring anything to the flavour of the dish but it will break up all that beige.
Drizzle some of the buttery whisky sauce onto the plates also and serve.

Had another look at this sentimental flick over the weekend. It was a good performance as always from Meryl Streep and it's always fun trying to watch ordinary people try to learn to cook. No offence intended, just makes me chuckle. Would have liked to have seen a few more finished dishes really. Did see a copy of Julia Child's book but it's all mystery to us this side of the pond because we don't understand cups really.

Perhaps I need a calculator on here to help out our friends from the U.S with their measurements?

How can you tell if a singer's at your door? 

They can't find the key and don't know when to come in.
 

More recipes at www.cookingpete.com