The Curious Case of the Self-Immolating Kipper

I put it under the grill and after it was half done turned it over. While I was getting distracted with other things, it arched its back and stuck its head and tail into the gas flames.

By the time I smelled the smoke it was well alight. Have you ever tried to blow out a flaming kipper? It's not easy. All that fish oil.

The rest of it went down well with some toasted almonds, watercress and a couple of buttered oatcakes.

Then bugger me if I didn't burn some broccoli, I forgot to turn the gas down after the water came to the boil and it boiled dry. Actually the charred bits tasted quite good, I might try the same again under more control.

Apart from that I've mostly been eating the same old same old, but it never gets boring . . .

Oh Chris ... so true, it never gets boring.
Thank you for making me chuckle at your poor Kipper getting a little bit too hot!!!

It reminds me of when cooking for the family and just occasionally, the fire alert/alarm  would go off, they then knew dinner was ready LOL  

All the best Jan

chris c wrote:I put it under the grill and after it was half done turned it over. While I was getting distracted with other things, it arched its back and stuck its head and tail into the gas flames.

By the time I smelled the smoke it was well alight. Have you ever tried to blow out a flaming kipper? It's not easy. All that fish oil.

The rest of it went down well with some toasted almonds, watercress and a couple of buttered oatcakes.

Then bugger me if I didn't burn some broccoli, I forgot to turn the gas down after the water came to the boil and it boiled dry. Actually the charred bits tasted quite good, I might try the same again under more control.

Apart from that I've mostly been eating the same old same old, but it never gets boring . . .

Never mind smelling the smoke that kipper must have stunk the place out

Chris said "Then bugger me if I didn't burn some broccoli"

Buggering you or anyone else is not on my list of priorities.

OK, Coat on and out the door.

Talking of kippers ...
Have you tried Celeriac Dauphinoise with them?



Celeriac Dauphinoise
1 celeriac
300ml double cream
100 grams mature cheddar cheese, grated
Dried mixed herbs, salt and pepper to taste.
Optional 2 cloves garlic

Cut the celeriac into quarters then peel. Slice the celeriac into 5 mm thick pieces. Place a layer in a baking dish and add some double cream and dried herbs, salt and pepper. Continue layering up. Place in a hot oven 200 centigrade and cook for 40-45 minutes. Remove from oven and add a layer of grated cheddar cheese. Place back in oven and cook until cheese is golden brown. Serves 4

One of our favourite foods this dish goes with anything, meat, fish and even tastes great warmed up for breakfast with a couple of poached eggs and some mushrooms, or try with some kippers, great at anytime and won’t raise BG numbers.

Celeriac details taken from here http://thelowcarbdiabetic.blogspot.co.uk/2011/06/great-grub-celeriac.html

All the best Jan

Could have been worse, like smoked mackerel. Now that's an open the window job.