Delia Smith – derrickjknight

I Meet A Verderer

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This afternoon, Jackie gathered together all the ingredients for her first ever fish pie that she made without a recipe. Potatoes for the mash lay on the worktop alongside butter, leeks, parsley and cheese. Eggs boiled in a pan alongside dishes of mixed salmon, haddock, and prawns to which were added a layer of parsley, and, when defrosted in the sink, spinach. Regarding the meal as a lost chord, that is, a creative effort that cannot be repeated, our Culinary Queen will not give further details of her method. There are a number of available recipes on the internet, although Delia Smith’s Fisherman’s Pie I used from her Complete Cookery Course doesn’t seem to be included on her Internet page.

She took a break before it was time to place the dishes in the oven, and drove us through the forest.

On Holmsley Road the equine staff of a landscaping company kept the grass cropped at the entrance to Wootton Oaks.

Rather splendid crab apple trees stood on the moors at either side of Holmsley Passage.

Much of the heather has browned already, but purple patches are still in evidence.

Although there is no through road along Castle Hill Lane between Burley and Burley Street, we decided to explore it. We were rewarded with sun-dappled forest scenes on either side of a narrow, winding, gravelled thoroughfare.

It was as I walked along admiring the landscape that I met a delightfully fascinating elderly woman who lived on the lane. Having been Chair of the New Forest Publicity Group for a 35 year period, she held a vast amount of the forest history. She nipped into her cottage to obtain a leaflet about the ponies for me. Although much faster than me she came out hobbling because she had a thorn in her foot. She bent down and removed it. It was then she told me she was a verderer. The leaflet explains that the verderers ‘are a body of ten persons appointed to administer the law concerning the New Forest. They hold the register of brands – all pony owners must use a brand to identify their depastured stock. The Verderers also have complete administrative control of all the stallions on the New Forest.’ When we parted, my informant, strode on ahead, paused for a while in a shaft of sunlight, then jogged on past the Modus and into the distance.

While I was drafting this, Jackie cooked two pies in the ovens. She withdrew one for tonight’s dinner and decorated it with sprigs of parsley.

This was served with piquant cauliflower cheese; sautéed leeks and mushrooms; and colourful crunchy carrots. Jackie drank Hoegaarden, Elizabeth, Becks Blue, and I, Casillero del Diablo reserva Cabernet Sauvignon 2016.

The Bees Are Out

Propped up by my walking stick, I managed to make my way through the garden and a hundred yards or so down Downton Lane this morning.

The Royal Oak pub car park had a look of spring about it.

Catkins swayed in the breeze.

A pair of doves, which we think must be the parents of the baby that died, regularly feast on suet balls in the bird feeder.

Hairy humble bees gravitated to the equally hirsute pulmonaria,

and the shy hellebores. I had to be quick to photograph this one, because it was about to vanish under the hanging head of the flower.

Sausage casserole (recipe) is far too bland a term for Jackie’s classic dish on which she fed us this evening. Mashed potato, crisp carrots and brussels sprouts accompanied the most tasty melange. The meat content of this particular culinary creation consisted of chunky chorizo sausages from Ferndene Farm Shop; smaller Lidl pork chipolatas; and slabs of lean gammon steaks from Sainsbury’s basics cooking bacon. So much did I salivate on ladling out my helping that some of my own juices slipped down my windpipe, producing a fit of coughing. Finishing the Cotes du Rhone eased this. Jackie drank sparkling water.

It may be of interest that Jackie’s version is a development of mine, which was a development of Delia Smith’s. Delia is a brilliant tutor for all the basic cooking methods. That is why I learned a great deal from her. But I soon wanted to spice her meals up a bit. And Jackie takes this a bit further.

Through The Underpass

This morning I decided to walk through the Malwood Farm underpass and see how far I got before I gave up on what I expected to be a rather soggy terrain. It probably would have been a better idea to have stayed on the roads, or at least worn Wellingtons instead of walking shoes.
Even before I’d left our garden, I could see that more trees had come down, and the steep downhill track leading to the underpass confirmed this, so I was not surprised to see the extent of the damage wrought by the winds, once I ventured into the forest itself.

The large shrub that has fallen in the garden lies across the stump of the recently deceased cherry tree. I think it is a buddleia.

This is just one of the recent falls on the short stretch to the underpass.

The sight of Malwood Farm in sunlight at the end of the tunnel was welcoming, and the promised return of the wet, windy, weather did not materialise until this afternoon.

The terrain, however, was rather less inviting. It was indeed soggy. Pools lay, and new streams flowed, everywhere. Mud patches inhaled deeply in an attempt to snatch my shoes.

It would have been unprofitable to have tried to pick out one of last year’s safe paths. The way would be blocked by either a quagmire or newly fallen trees, or both. As is usual in these circumstances, I followed pony trails.

Fallen trees across path — Enter a caption

The animals are at least a little likely to attempt to avoid the suction underfoot, although I would not have been surprised to find one or two stranded in the mud.

I had thought to take a rain check on the sandbagged ford before deciding on whether to cross it or not. Forget that. I didn’t even venture across the mud bath leading to the sandbags. It seemed politic to stay on our side of the winding stream I call Malwood. I walked along it for a while, then retraced my steps and returned home.

Walking back through the forest to the side of the farm fences, I noticed much beautifully shaped pastel coloured lichen clinging to fallen twigs featherbedded by a mulch of deep dark brown autumn leaves.

My share of the five-egg mushroom omelette with toast that was for lunch, went down very well.

This afternoon I finished reading Voltaire’s story ‘Le Taureau Blanc’. Here the philosopher, in advocating the search for human wisdom and happiness, is having an ironic pop at the fantasy of the Old Testament. At least, that is the sense I make of this fabulous tale.

This evening we dined on succulent sausage casserole with creamy mashed potato, crisp runner beans and cauliflower, followed by creme caramel. I drank more of the Bergerac.

Jackie’s sausage casserole has an interesting provenance. What she has done is perfect my adaptation from Delia Smith. This is the tops.

For four to six servings:

Take 12 sausages; lots of shallots; plenty of button mushrooms; a packet of Sainsbury’s cooking bacon, chopped into bite sized pieces; 3 big cloves of garlic; 5-6 bay leaves; 1 heaped teaspoonful of dried thyme; 3/4 pint of pork stock (if pork sausages – today’s were Milton Gate pork and apple from Lidl which provide a touch of sweetness); enough red wine to cover the contents of the dish.

Red peppers provide a bit of colour, but are not essential. Similarly thickening with the help of gravy granules or cornflower may be required.

Method:

Fry the sausages until browned on all sides and set aside. In the casserole dish then fry the bacon and shallots with the crushed garlic. Add the stock and wine; bring to the boil, turn down the heat, add the bay leaves and thyme, pop the sausages back in and simmer for 3/4 hour. (The simmering refers to the cooking heat. It doesn’t mean you have to adopt a suppressed emotional stance).

Then add the mushrooms and simmer for further 20-30 minutes.

Jackie cooks this dish without a lid until the sauce looks rich enough, if necessary adding one of the thickening agents.

The final touch of the peppers may be added in the last few minutes.