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Re: Llangorse Trip


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#11 Martin Hurst

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Posted 14 November 2006 - 10:39 AM

:) :) bring it to Llangorse , we can have a regatta :P
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#12 Colin Brett

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Posted 14 November 2006 - 11:34 AM

Pike for tea Dave. I think Kev's got the recipe. :D

Do I understand you intend killing the Pike other anglers have returned to the lake, so you can have the pleasure of catching them again.?
Short sighted to the extreme if so!!

Colin
I did see the smiley by the way, but thought it inappropriate.

Edited by Colin Brett, 14 November 2006 - 11:35 AM.


#13 Martin Hurst

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Posted 14 November 2006 - 11:36 AM

Lighten up Colin , all tongue in cheek. There will be no killing on this trip :thumbs:

however

Stuffed Pike in a Fresh Corn Cake Batter

Ingredients

Corn Cake Batter:

1 1/2 Cups Biscuit Mix
1 Egg
1 1/3 Cup Milk
2 Cups Fresh or Frozen Sweet Corn
1/2 Cup Uncle Buck's Seasoned Corn Meal Breading Mix

Cheese Filling:

Package Cream Cheese, Softened
1/2 Tsp. Cajun Spice
1 Cup Finely Shredded Sharp Cheddar
1 Tsp. Dried Basil

For the batter, combine ingredients in blender. Process, but stop while corn is still lumpy.

Then make the cheese filling. Mix together all ingredients. Chill until mixture begins to firm up again somewhat.

Thinly slice pike fillets to cook quickly. Place a couple of generous spoonfuls of filling in middle of each piece of fish, and fold fish over filling. Keep ready beside stove.

Heat heavy pan on stove. Add some oil for frying. Pour a portion of batter in hot pan. Place filled fillet on batter, and top with more batter. Cook until batter begins to brown. Turn very gently and cook other side. Fish inside cakes should be cooked, if sliced thinly enough.

:huh: :blink:

Edited by Martin Hurst, 14 November 2006 - 11:42 AM.

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#14 nifty

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Posted 14 November 2006 - 09:08 PM

Sounds delicious Martin ;) I think under the circumstances though we'd better preserve "OUR LOCAL" fishing and make do with battered Barbel fillets :bigemo_harabe_net-163:

#15 darnsarf

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Posted 14 November 2006 - 09:13 PM

How about a Llangorse Paella? :lol:

All local ingredients welcome including any tarts that are passed their sell by date ;)
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#16 Martin Hurst

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Posted 14 November 2006 - 10:07 PM

Just enough time Nifty - The barrbel are at their best still

Mrs Beetons Fish Recipes Revisited
Barbel
1 or 2 Barbels, according to size
285ml ( pint) Port Wine
2 Onions, sliced
2 Anchovies
2 tbsp Vinegar
1 Small Bunch Sweet Herbs
1 Lemon, juice only
1 saltspoon Salt
Nutmeg and Mace, to taste

Boil the barbels in salted water until just cooked.
Pour off most of the water and remove the fish.
Add the remaining ingredients. to the water.
Simmer gently for 30 minutes or so.
Strain, replace the fish.
Heat gently, ensuring it does not boil, or it will be broken.

Time: Altogether 1 hour.
Sufficient for 4 persons.
Seasonable from September to November. :yeah:
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#17 nifty

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Posted 14 November 2006 - 10:13 PM

Perfect :thumbs: I've got a couple of double figure fish in the freezer, they should do :clap2:

#18 Starvinmarvin

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Posted 14 November 2006 - 10:44 PM

I'll bring some rice :D
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#19 Colin Brett

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Posted 15 November 2006 - 12:24 AM

Lighten up Colin , all tongue in cheek. There will be no killing on this trip :thumbs:

Pleased to hear it!!

Have a good time! :sun:

Colin

#20 paintfly

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Posted 15 November 2006 - 09:51 AM

Martin, pick me up a packet of Uncle Buck's Seasoned Corn Meal Breading Mix from the Spar next time you're passing :lol: