Wendy's Cooking

Put sugar, water, lemon juice, finely grated zest of lemons and cornflour in saucepan and whisk together, stir over heat until almost boiling and just starting to thicken.

Remove from heat, stir in the egg yolks and pour into pastry case.

Meringue Topping

2 large egg whites, 4 ozs caster sugar plus granulated sugar for dredging’

Put egg whites in large bowl (or mixer bowl) and whisk until very stiff then fold in 4 ozs caster sugar. Spread or pipe on top of lemon filling and dredge thickly with granulated sugar for crisp finish. Put in low-med oven(100-150C for 20-30 minutes until pale golden, remove from oven and leave to cool. Will keep well for a few days so can be made in advance

Rosemary and olive drop scones

This recipe was taken from a newspaper cutting as a suggested canape made very small and then topped with sliced goat’s cheese and cherry tomatoes, popped under the grill and served hot with black pepper and a drizzle of olive oil.

Ingredients

200g/8ozs S R flour, 1 teaspoon baking powder, salt and black pepper, 2 beaten eggs and 200mls/7 fl ozs milk. (My mixture was rather thick for drop scones and when I make next time I will add a bit more milk, I think) A sprig of rosemary, leaves removed and finely chopped, handful of black olives, stoned and chopped. Sunflower oil for frying.

Method

Sieve flour and baking powder in large bowl, make well in centre and add eggs and splash of milk, mix with wooden spoon or whisk, beat until smooth, add remaining milk and add rosemary and olives

Lightly grease non stick frying pan and warm over moderate heat, Drop spoonfuls of mixture and cook for two minutes or until bubbles start to rise to surface, flip over and fry another minute. Cook in batches of 3 or 4 , greasing pan in between, remove and allow to cool.

If topping, place on baking sheet, cover with slices of goats cheese and tomatoes and put under hot grill for about 5 minutes, until cheese melts and tomatoes hot. Season with freshly ground black pepper and drizzle of oil

As an alternative to rosemary and olives add dill instead and serve topped with smoked salmon and sour cream

This amount made more than I needed which were a bit on the large side,so I put them in the freezer. At a later date I served them warm, (instead of bread) with butter as an accompaniment to the following recipe for a dinner party starter and drew high praise.

Prawns or Scallops wrapped in bacon

Jumbo prawns ( raw if you can get them but not essential) and or scallops, both thawed if frozen

Very thin lean streaky bacon. (available at M & S)

If thawed , dry with kitchen paper. Cut streaky rasher in two and stretch with back of knife so really thin and roll a piece round each prawn and scallop. If scallops are large, cut in half first. Arrange on foil in grill pan season with paprika (or your own preference) and place under hot grill for 2 or 3 minutes, turn over and grill other side for minute or so and serve

For a buffet put on cocktail sticks . As a starter serve with a green salad and I like to add cheese sauce. (Tubs of sauce from supermarket delicious and easy)

Whilst looking for an illustration, I found a suggestion to include water chestnuts (buy in tins) with the fish. I also sometimes wrap water chestnuts in bacon and put on sticks for a buffet - they’re nice and crunchy but not really chestnuts at all but a tuber vegetable ‘water caltrop’ often in used in Chinese cooking

OYSTER PUDDING

This recipe is at least 85 years old. It was created in Southland, in the days when a Pickle bottle of Stewart Island Oysters was sold at 1s 6d per bottle !

3 Tablespoons Fresh fine Breadcrumbs

A little Nutmeg, Salt, 2 Eggs,1/4 Teaspoon Marmite

1 dozen Bluff Oysters [ ! Substitute Mersea !!!], roughly chopped.

Cayenne, Squeeze Lemon Juice, 2 Tablespoons Milk

2 Tablespoons of Oyster Liquor.

Drain oysters and reserve liquor. Mix in a basin, Breadcrumbs, Oysters,Seasonings and Lemon Juice. Beat Eggs with Milk. Dissolve Marmite in Oyster Liquor and stir into mixture. Put into a buttered mould, cover and steam for 1 1/2 hours. Serve with sauce.

SAUCE

25 grams Butter, Salt and Pepper to taste.

Juice 1 Lemon, 2 Tablespoons Flour, 1 Cup Milk

1 Tablespoon Cream

Melt butter in saucepan, remove from heat and add Flour and Seasoning. Stir until smooth. Add half of milk gradually and return saucepan to stove. Stir gently, adding remainder of milk as sauce thickens. Lastly add Lemon Juice, then Cream.

December 2007

Some months ago I was asked about recipes using Oysters. I have just received this recipe from a friend in New Zealand who emigrated from Mersea and has Oyster beds in the area where he lives and they are available (and less expensive) too . I wouldn’t fancy it personally but it might appeal to someone!!

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