As I entered the last year of my forties, Lisa orchestrated a weekend of celebration meals. On Friday we enjoyed a very special dish of skate wing poached in court-bouillon and served with capers and black butter. This is a recipe from Rick Stein's Seafood book and is our favourite way to prepare skate wing. The longest part of the job is to make the court-bouillon but once that's ready the rest is quite quick and the taste is superb!
On Saturday I was treated to dinner out at Café Adriatic, a favourite restaurant of ours in nearby Mill Road. And on Sunday, the day itself, Lisa put together the intricate oriental dish shown here. I don't know what it should be called as Lisa dreamed it up herself. It's based around the thick Japanese Udon noodles that I love and serves these with just about everything that's good to eat with noodles: chicken, prawns, tofu, and more kinds of vegetables than I can keep track of. To bring it all together, there's a soup that's poured over the whole and the entire meal is thus served in a single bowl. Delicious!
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Once a Nightwol, always a Nightwol.
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