Clean Up. Riding Queen.

Just before Christmas I posted a blog about a terrific ice storm we had had. It did a heck of a lot of damage and there were downed trees and branches of trees everywhere one looked. There were lots in the park outside our windows and finally, Monday morning, they came along and cut broken branches and picked up those which were on the ground and shredded everything in a chipper. I assume they have been working their way around town and finally got round to our area. It was interesting to watch them put quite large branches into the chipper, I am surprised it coped with them. This picture is quite mild compared with some of the damage. They started quite early yesterday morning and we wondered what on earth was going on.

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

Serves four.

• by Molly Stevens from Fine Cooking
  
  

Poaching salmon in olive oil gives it a tender, silky texture and a pure flavour. Serve with basmati rice and sautéed spinach or watercress.
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

Peel and smash the garlic clove and a pinch of salt to a paste, either with a mortar and pestle or by mincing and then mashing it with the side of a chef’s knife. Combine the garlic, garam masala, cumin, coriander, cayenne, and 1 tsp. salt in a small bowl. Add just enough of the oil to turn the spice mixture into a smooth paste, 1 to 2 tsp. Rub the spice paste all over the salmon and let it sit at room temperature for about an hour.
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