Normal service is resumed

Normal service is resumed

I have been away in Scotland over the summer enjoying plenty of cakes and fine food but now I am back in Spain and will start writing my blog again.

I have been staying with my family and seeing my children which was great. The Scottish weather did its best to keep me fit and alert with fresh winds and plenty of rain, even though it was August. Mind you, I have arrived back in the Campo to the worst downpours I can ever remember. There has been dramatic thunder and lightening for the past few days and the track outside my house looks like a little river. All my Spanish friends asked me to bring some wet weather with me when I came back so I have done as I was told and I hope their fields are doing nicely like mine are.

One of my first stops on getting back was the local bodega, to stock up for my first lot of dinner guests. I bought five liters of Jumilla red, one liter of sherry, one liter of port, a liter of proper Gordon´s gin, a dozen Schweppes tonics, and a jar of bandarilla pickles on sticks. The whole lot only cost a little over 30 euros. When I asked for port, the man said: “How much do you want?” I said “One liter.” He said: “Oh, just for sampling then.” No one buys just one liter, which is, in fact, equal to one and a half normal bottles. My guests said the port was lovely so perhaps I will buy five liters next time and restore my reputation.

We enjoyed a hearty meal which began with gazpacho, served with olive-oil bread and home made garlic and parsley butter. Then we moved onto beef in Oyster Stout, with dumplings, served with huge baked potatoes, mashed sweet potatoes and buttered cabbage. The pudding was lemon posset – my sister Deborah having given me her special recipe.

Here´s how to make the posset, which is best prepared the day before needed. Ingredients: One and a half pints of cream, double cream if you can get it but we just used ordinary. One and a half pints is just under one and three quarters of a liter. Eight ounces of caster sugar, the juice of four lemons and the grated zest of two lemons. Put the cream into a pan over a low heat and stir the sugar until dissolved. Then bring to the boil, constantly stirring. Boil, still stirring, for one minute. Remove from the heat and allow to cool slightly. Then add the strained juice and the zest. Put into individual dishes or a big bowl and chill in the fridge.

I think we overdid the lemon zest as it was rather sharp, so you might want to cut down on this. Anyway, everyone enjoyed the posset which was perfect after a heavy casserole.

Not knowing how to spell posset, we looked it up in the Oxford English Dictionary which said: “A drink composed of hot milk curdled with ale, wine, or other liquour, often with sugar spices, etc.; formerly much used as a delicacy, and a remedy for colds etc.”

If anyone is reading this, hullo. Drop me an email – raxomnium@gmail.com

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