After last years fishing day out Russell was keen to have another day fishing the River Frome. We also heard that a few other chefs would like to sample the delights of casting a fly. Luckily my great friend John Aplin has a wonderful setup ready for such an excursion, so to a days fishing we added lunch by the river, a charity donation – the day was planned, the date was set and invitations sent out to 10 likely candidates!!
What better way to start the day than a breakfast cooked by Dorset’s only Michelin Star Chef, Russell Brown!!! He served bacon & eggs in homemade rolls and some absolutely divine pastries.
Unfortunately we had a few last minute cancellations and the number was reduced to 6, but this gave plenty of room to fish and lots of extra food for us all!!! Lunch was set for 13:00 so we all dispersed over the various beats to see what we could catch..!
We all arrived back to the Fishing Hut for lunch with tails of lost fish and weather related excuses!! First course was my own gazpacho (recipe below) served with croutons & Parmesan biscuits, which appeared to go down well.
Next were scallop & bacon kebabs, cooked & supplied by Portland Shellfish Company, these were seriously fresh and plump scallops!!
Then we switched to meat, sausages & steak supplied & cooked by Sportarm, Dorchester, not forgetting the rocket with a drizzle of Russell’s own brand olive oil!!!
As I said this was to be a charity event and Kate Slade from Weldmar Hospicecare Trust arrived to take a photo of us and to collect the £200 that we had raised.
What a fantastic way to spend a day; fishing and eating by the river, also raising funds for such a worthwhile charity was certainly the icing on the cake!
Produces about 2 litres
1 cucumber – peeled and deseeded
5 good sized tomatoes – peeled and seeded
1 red pepper
1 yellow pepper
5 gloves garlic
Good pinch ground cumin
1 litre good tomato juice
4 spring onions
1 red onion
Juice of half a lime
1 tablespoon sherry vinegar
1 teaspoon caster sugar
Chop all the ingredients and add to a food processor, zuss until smooth. You can add some of the tomato juice to loosen things.
Add the remaining tomato juice and stir well. You can now rinse the tomato juice container with water and add that if you wish to bulk it out.
Now comes the seasoning – add sparingly a little at a time salt, pepper, sugar, lime juice until you have a nicely seasoned soup.
Refrigerate for at least 24 hours.
Serve with Parmesan biscuits & croutons.
Grate Parmesan and place on grease proof paper using a ring (here I’m using a recycled sardine can!)
Add to a medium oven and watch until the Parmesan has melted and turned a nutty brown colour.
Remove from the oven and allow to cool until you remove them from the grease proof paper.
Cut up white bread into 1 cm squares, toss in olive oil, salt & ground fennel.
Place in medium oven and turn until you have wonderful golden croutons.