There were a lot of wonderings about whether the Queen still rides, turns out she does. She prefers to ride fell ponies these days as they have steady temperaments and she is the patron of the Fell Pony society. This picture shows her riding Carltonlima Emma at her Windsor Estate. She doesn’t ride as often because of a niggling knee injury. She is accompanied by her stud groom. Having come across this I remember hearing/reading about it before. I had an idea she would not have given up a pastime she loves. She won’t wear a hard hat though. Never has. The article has some interesting anecdotes and horse pictures including an interesting statue recently unveiled by Her Majesty.
By the way, have you been checking the Google Doodles, they are all Soccer World Cup related.
I came across this recipe by accident on Sunday morning and thought I would like to try it. There is a video on the website if you want to watch how it’s done. Pretty simple though. Only one thing, it uses a heck of a lot of olive oil and other than saving it to do this dish again, I suppose you would just ditch it or as hubby said, save it in a bottle on its own.
Olive Oil Poached Salmon with Indian Spices
- by Molly Stevens from Fine Cooking
Watch the Olive Oil Poached Salmon Video Recipe
to see how this dish comes together, step by step.
- 1 large clove garlic
- Kosher salt
- 1 tsp. garam masala
- 1 tsp. cumin seed, toasted and ground
- 1 tsp. coriander seed, toasted and ground
- 1/4 tsp. cayenne
- 4 to 6 cups extra-virgin olive oil
- Four 3/4- to 1-inch-thick skinless center-cut salmon fillets (6 to 7 oz. each)
- 4 lemon or lime wedges
Position a rack in the center of the oven and heat the oven to 225°F.
Measure the thickness of the fillets and pour the same depth of oil into a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the salmon fillets in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the fillet, 25 minutes. Transfer the salmon to a wire rack to drain for a few minutes. Serve warm with lemon or lime wedges.
Have a great day