I had yet another visitor from LHIN (Local Health Integration Network) today and she gave me a
cognitive test - exactly the same test as someone gave me before. I didn't realise I was supposed to be artistic so got criticised for drawing a clock with the hands too high from the middle!! Then, my own fault, I whipped through identification of animals and said it was a hippo instead of a rhino, duuh. This means I was 1 point below normal which means I am suspect of not being able to handle my medications. However, I am OK because the pharmacy make up blister packs for us!!! Tees me off actually, I have been handle medications for year, both mine and Matt's now, for one point, they think I am unable to do so. I hate the blister packs too, I don't know where to put the damned things. They end up being quite large and certainly don't fit into the medicine cupboard in our bathroom. We get them delivered every two weeks. I duno, the government classifies me as a drug addict and now I am classified as being below normal cognitive standards. Oh well. I won't have to take another test. She isn't coming back unless I call her and I don't see any reason why I would.
The physiotherapist wanted me to try going back to exercise classes, legs too painful today, sorry. Plus expecting the people to install a new modem. Have tried climbing stairs a couple of times plus I do the exercises she left me so I'm not too concerned.
Our cleaner came today and, knowing she likes white wine, I had bought a bottle for her. While she was dusting, a box of truffles suddenly appeared on the coffee table. Also a card with a delightful message in it. As I said, she isn't supposed to give us presents. We get on very well with her, she is a very nice person.
Forgot to mention something, funny in retrospect, having lunch in the restaurant, I needed to visit the loo on the way out. I didn't even think about it and off I went. Having done what I wanted, I tried to get up and couldn't - never even thought about it, but my knees are still a bit weak. At home I have a grab bar on the bath I can use. Luckily I could use the toilet roll holder to help lever myself up, otherwise not sure what I would have done, waited for my friend to come in I guess. One is so used to doing certain things, you don't even think about not being able to do them. Been practicing since.
This sounds absolutely delicious. Not sure I will make it this year, it would be too spicy for me at the moment, but maybe soon. For the sugar, caster sugar is the same as our regular sugar here.
Asian cured salmon with prawns pickled salad and dill lime crème fraîche
550 g salmon fillet, skin on
2 sticks lemongrass, roughly chopped
125 g caster or granulated sugar, plus 2 tsp and another 2 tbsp
150 g coarse sea salt
2 limes, zested, 1 juiced
5 Tbs Japanese rice vinegar, plus a dash
2 garlic cloves, crushed
28 g pack coriander
20 g pack dill
2 fresh red Thai chillies, sliced (deseeded if you don’t like it too hot)
140 g baby turnips, skin on
1 small red onion, peeled
6 Tbs full-fat crème fraîche
12 large cooked peeled prawns
1. Check the fish for bones and, if needed, remove with tweezers. To make the cure, put the lemongrass, 125g sugar, the salt, lime juice, zest of 1 lime, 1 tbsp rice vinegar, 1 garlic clove, half of the coriander and dill, including stems, into a food processor. Blitz until the lemongrass is finely chopped, then stir in a quarter of the sliced chillies.
2. Cross two large pieces of cling film in a roasting tin and spoon on a third of the cure, then top with the fish. Cover the fish with the rest of the cure. Wrap tightly and leave for 36-48 hrs, then scrape off the cure, rinse the fish in cold water and pat dry. The fillet will feel firm.
3. On the day of serving, start the other elements of the recipe. Shave the turnips into very thin slices using a mandoline, then plunge them into iced water with a dash of the vinegar. Leave for an hour, then drain well. Thinly slice the onion and mix with the turnip slices, 2 tbsp vinegar, 2 tsp sugar and a pinch of salt. Cover and steep for at least 1 hr, or chill for a few hrs.
4. Finely chop the remaining dill leaves and stir most of them into the crème fraîche with the remaining lime zest and a little seasoning, then chill.
5. For the dressing, stir together the remaining 2 tbsp sugar, 2 tbsp vinegar, another quarter of the sliced chillies and the crushed garlic and leave until the sugar dissolves.
6. Slice the fish into approx 20 slices, taking the knife down to the skin, then easing the blade underneath each piece to remove it.
7. When ready to serve, spoon and swoosh the dill crème fraîche down the middle of each plate, then top with overlapping salmon slices. Add 3 prawns per serving. Lift the salad from its juices and mound to one side. Scatter with a little extra dill and the remaining sliced chillies, then drizzle the dressing over the fish and prawns (or let your guests do that bit at the table).
Servings: 4-6
Source: BBC Good Food
Have a great day
The physiotherapist wanted me to try going back to exercise classes, legs too painful today, sorry. Plus expecting the people to install a new modem. Have tried climbing stairs a couple of times plus I do the exercises she left me so I'm not too concerned.
Our cleaner came today and, knowing she likes white wine, I had bought a bottle for her. While she was dusting, a box of truffles suddenly appeared on the coffee table. Also a card with a delightful message in it. As I said, she isn't supposed to give us presents. We get on very well with her, she is a very nice person.
Forgot to mention something, funny in retrospect, having lunch in the restaurant, I needed to visit the loo on the way out. I didn't even think about it and off I went. Having done what I wanted, I tried to get up and couldn't - never even thought about it, but my knees are still a bit weak. At home I have a grab bar on the bath I can use. Luckily I could use the toilet roll holder to help lever myself up, otherwise not sure what I would have done, waited for my friend to come in I guess. One is so used to doing certain things, you don't even think about not being able to do them. Been practicing since.
This sounds absolutely delicious. Not sure I will make it this year, it would be too spicy for me at the moment, but maybe soon. For the sugar, caster sugar is the same as our regular sugar here.
Asian cured salmon with prawns pickled salad and dill lime crème fraîche
550 g salmon fillet, skin on
2 sticks lemongrass, roughly chopped
125 g caster or granulated sugar, plus 2 tsp and another 2 tbsp
150 g coarse sea salt
2 limes, zested, 1 juiced
5 Tbs Japanese rice vinegar, plus a dash
2 garlic cloves, crushed
28 g pack coriander
20 g pack dill
2 fresh red Thai chillies, sliced (deseeded if you don’t like it too hot)
140 g baby turnips, skin on
1 small red onion, peeled
6 Tbs full-fat crème fraîche
12 large cooked peeled prawns
1. Check the fish for bones and, if needed, remove with tweezers. To make the cure, put the lemongrass, 125g sugar, the salt, lime juice, zest of 1 lime, 1 tbsp rice vinegar, 1 garlic clove, half of the coriander and dill, including stems, into a food processor. Blitz until the lemongrass is finely chopped, then stir in a quarter of the sliced chillies.
2. Cross two large pieces of cling film in a roasting tin and spoon on a third of the cure, then top with the fish. Cover the fish with the rest of the cure. Wrap tightly and leave for 36-48 hrs, then scrape off the cure, rinse the fish in cold water and pat dry. The fillet will feel firm.
3. On the day of serving, start the other elements of the recipe. Shave the turnips into very thin slices using a mandoline, then plunge them into iced water with a dash of the vinegar. Leave for an hour, then drain well. Thinly slice the onion and mix with the turnip slices, 2 tbsp vinegar, 2 tsp sugar and a pinch of salt. Cover and steep for at least 1 hr, or chill for a few hrs.
4. Finely chop the remaining dill leaves and stir most of them into the crème fraîche with the remaining lime zest and a little seasoning, then chill.
5. For the dressing, stir together the remaining 2 tbsp sugar, 2 tbsp vinegar, another quarter of the sliced chillies and the crushed garlic and leave until the sugar dissolves.
6. Slice the fish into approx 20 slices, taking the knife down to the skin, then easing the blade underneath each piece to remove it.
7. When ready to serve, spoon and swoosh the dill crème fraîche down the middle of each plate, then top with overlapping salmon slices. Add 3 prawns per serving. Lift the salad from its juices and mound to one side. Scatter with a little extra dill and the remaining sliced chillies, then drizzle the dressing over the fish and prawns (or let your guests do that bit at the table).
Servings: 4-6
Source: BBC Good Food
Have a great day
