Positively Pleasing Pershore Plum Festival

Pershore is famous for their plums and from the turn out, everyone knows it. Even though it lasts for a month with various events throughout that time, the one event I want to really talk about is the Pershore Bank Holiday Monday event. A market with various tastes that will tantalise your taste buds.

I do love a good market and may have dipped into my pocket to make a few good investments. Here is a picture of some the delectable goods I got my hands on.

L to R: Cider Punch, Salmon, Leek & Mozerella Tart, Plums, Curry Sauce, Belgium Chocolate Slab, Treacle tart, Mead, Plum Tart and Black Cherry Liqueur.

Generally enjoyed all of these delectable things and needed to stock up on my Mead since I used it up in like a couple of months. So this time, I am gonna make it last longer. But don't worry I am not that much of a drunk *hiccup*. For the plums I have made a couple of recipes, one sweet and one savoury. These will be uploaded in due course.

Mulled Plum Punch

Apart from the food, there was a vast selection of cars and a variety of entertainment such as live cookery from a chief using plum related recipes and for the children teddy bear parachuting. An enjoyable day out for the whole family as well as ample amounts of cider, plum drinks (alcoholic and non-alcoholic) and live music. Add the town crier and the mayor, you have a lovely mix for a grand day out.

Make sure you put this event in your calendar!

Salmon and Asparagus Pasta (With a Kick)

One of the first few things I have ever cooked. It has been changed a fair bit but still tastes great and fills you up.

Serving Suggestion 4

Pack of Smoked Salmon, cut into pieces
Bunch of asparagus, chopped
1 Onion, finely chopped
4 Shots of vodka
Half a lemon, juice and rind
4 tablespoons of crème Fraiche
Parsley, roughly chopped
Tagilatelle (enough for four)
Salt and Pepper

1. For the sauce fry the chopped onions in a pan with a bit of olive oil. Boil another pan with water and add the tagilatelle, then after a few minutes add the asparagus.

2. Once the onions are soft add the smoked salmon.

3. Add the crème fraiche and vodka to the pan. If too thick add more vodka or a bit of the pasta water. If too thin add more of the crème fraiche. Add the lemon rind and juice and chopped parsley. Heat through

4. Drain the pasta and asparagus and mix the sauce in. Serve.

Salmon Fishcakes

An easy recipe that tastes nice and doesn't burn a hole in your wallet.

Serves: 4 /Makes about 8 fishcakes

300g Potatoes (Maris Piper preferably)
1x Can Red Salmon
Pepper
1 Lemon (Juice and Rind)
Butter
Parsley
Bit of Beaten Egg

To Coat the Fish cakes
White Flour
Bit of Beaten Egg
Breadcrumbs (About 3 slices of white bread blitzed in a blender)

1. Boil the potatoes until soft enough to mash

     2.  Add the mash to the mixing bowl with the salmon, black pepper, lemon juice, lemon rind, a bit of butter and parsley.

    3.   Stir the mixture while adding the egg so that it binds together.

    4.   Pick up a bit of the mixture and shape into a cake (Making sure it isn't too thick so that it doesn't  break apart when cooking). Dip the cake in flour, egg and then the breadcrumbs.

    5. Fry one one side for a few minutes. Flip and fry for a few minutes. It should be golden on both sides

Serving Suggestions: Veg and Tartar Sauce