Duck Kebabs.

Who doesn't enjoy Skewers and Kebabs when the first sunny days finally arrive?  They are a sort of inauguration of the Summer such as Picnics and BBQs are. We can convivially eat outdoors again. There is less fuss, almost no table manners obliged to be respected, a sort of freedom of eating joyfully. Kebabs are considered as street food in many countries.


In The Summertime... There was some Skewers which we enjoyed very much...

Now Skewers are really the ustensils used to cook Meat, Fish, Veg, Fruits or Cheeses, Nuts or even Candies. Who can remember Marshmallows over a bonefire at night? Or having a Candy Apple in a Fair? Or being in a party with pretty cocktail appetisers served upon sticks? So despite being an ustensil the sight of a skewer triggers the thought of fun and happy times.

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Appetisers Coctail Skewers.

Skewers can be made of metal like stainless steel, but also of wood, hard wood which should be wet before being put over the fire of a Grill, Bone fire or Barbecue. Bamboo is used as well commonly but also Lemongrass stalks which is less usual and Rosemary woody stalks lend themselves a place as potential and aromatic skewers.

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Lemongrass can be used as Skewers. Their strength and woodiness help but also the aroma they can impart.


Rosemary Stalks can also be used as very fragrant Skewers. You can imagine little cherry Tomatoes, Feta Cheese or little Mozzarella balls and Green Olives bursting with the Med flavours upon them.

Skewers are considered also as Kebabs in the Western part of the world. The French call them Brochettes and do make a partial distinctions between the two. Because a stick must be used: 'La Broche' to make 'Une Brochette'. Therefore a Kebab is more considered as something else.


The 'Else' might be where the Skewers, Kebabs or Brochettes might be served with or within.  Here is a little Citrus Salad made with Feta Cheese crumbled upon Spinach leaves. 

So if we keep it simple and just say Skewers for the time being. It implies that it is done upon a stick of some sort. The beauty of it is that simplicity of it all. Then you can serve it how you want it: upon a Salad, eat it as it is or put in a flat bread.  You are free to eat it how you want it. And I will go all Flower Power on you on that one because it is the time to let go and put your hair down with the good old Skewers and Kebabs. It is a time to Chillax and enjoy.

To build a Skewer isn't difficult whatsoever. First you must think of what you really, really want to eat. The pleasure of the palate, what trip do you want your taste buds to take. I am partial to cubes of meat, usually Beef, which I alternate with Veg, and there I aim for colours, flavours and textures. Green Bell Pepper, squared, or Sliced Courgette for a splash of green, then the juicyness of Cherry Tomatoes, and the tangyness of Halloumi Cheese then to finish off the sweet sharpness of Chopped Red Onions. A delish nice combination if you ask me. 

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Marinating strips of Beef for Asian Style Skewers.

But combo for combo you can try plenty and find the one you like the best. For cubed Meat, my preferences go for Beef, or Lamb or Chicken. From a recipe of Tom Kerridge, I tried Duck which I would never have thought about to use for Skewers but it was delicious, let me tell you that.

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Honeyed Chicken Skewers with Babycorn and Mangetout served with quartered Limes. An easy fixed meal just done under the grill on a busy night.

As for Fish, a meaty Fish rather than a flaky one can hold still on a Skewer. Salmon, Tuna, Swordfish, Cod, Monkfish are all the stong ones to hold on to the stick. However an entire Sardine, fresh Anchovies are all goodies in my book. Speaking of Summer flavours, get in there babies, with Tomatoes, Olives, even grilled Lemons...

Then we have the Shellfish, the Prawns, the Langoustines, the Gambas and all the tutti quanti that are delicious to eat on a skewer. Going all Med' style works wonder with those, Tomatoes, Shallots, Sicilian Lemons, Basil, even Aubergines. Or you can go all the way pure and simple just the Gambas Skewers and quartered lemon to serve them with a little Salsa verde to drizzle them with. 


Prawn Skewers are ever so enjoyable in the Summer.

Last but not least you can give your Prawns an Asian twist. Marinate them a little in a bit of soya sauce and rice wine. Skewer them, just on their own with sliced chillies and quartered limes. Make a little dip with Thai Fish Sauce, a squeeze of lime, a splash of Rice Wine Vinegar, a drizzle of Sesame Oil. You can also use a pinch of Sesame Seeds, grated Ginger and sliced Spring Onions. 

You also have a beautiful if slightly decadant option of creating an original Fish course served in an informal way where all guests can help themselves to their own skewers. The selection is offered to them on the middle of the table upon large dishes or boards. Grilled Lobster tails skewers, Scallops and Tiger Prawns skewers, the quirky Razor Clams and large Clams skewers, the dainty Mussels (without their shells), Cockles, and small Prawns or Grey Shrimps skewers. Lastly you can have the killer skewers that will raise all eyebrows and some guests will be brave enough to go for it: Oysters of course just the flesh of it, alternated with decent firm Crab big Claws meat. 

Now you can add a little luxury in the reminiscence of Antic Roman ways: Think of a large pretty bowl full of Lemons and Limes, another one full of Grapes of different varieties, and a Salad Dish of Raw sliced Tomatoes, grilled Courgettes, sliced Cucumbers, covered with some Capers and Peppery Watercress, seasoned of course with crushed Peppercorn, and Sea Salt. Lastly you can complete your feast with two little things, for sea worthy sailors that seen it all,  crispy Sea Weeds, mixed with lightly marinated Nori Sheets ( in Soya sauce or preferably Rice Wine Vinegar) accompnied with Samphire gently stirred fried in lime juice and a soyabean oil. You can also add a bowl of cooked and shelled out Winkles in parsley and chives Butter to be eaten with Toothpicks or Cocktail ones.  Wink to whoever who dares to try those tiny treats.

The beauty of Skewers is if you have fussy eaters in the house who complain about eating Vegetables or their five a day or whatever it is now, ten a day... is that if you put a Veg on a Skewer or in a Kebab, it has more chances to be eaten than not. My assumption, valid or not, is that because it is a Skewer, it is psychologicaly thought as a fun thing to eat, hence, the Veg don't sound so dreary any longer.


Chicken and Courgettes Skewers: Fun and appetizing.

Vegetables lend themselves perfectly on a Skewer to give it variety, colour and taste. The alternative ways to place them like a ready pantomine for the palate to enjoy is a delight for the sight. It can be Harlequin on a stick or Guignol to give you a pretty little kick on the taste buds. 

Personal recommendation of Veg to use in that way, I will say Sweet Bell Pepper first of any colours. They are colourfully sturdy and tasty. In my top three will be Tomatoes because not only they add the juicyness needed, they do give that sweet texture which could be missing from a Skewer. Then I do rate equally a Courgette or an Aubergine. Both impart flavours and colours.

Those are my top three/four. But during Skewer time, there are always some unsang heroes, for me they are any of the Onion family ( Red Onion, Spring Onion...), a good old Carrot, and the humble Potatoes, smaller the better on a Skewer, parsley buttered with a little charcoal burnt smell about which says I am done baby, I am done... 

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To make Skewers colourful is a fairly easy thing. It is a play on ingredients that works together taste wise but also provide contrast with one another.

Then there is of course the Marshmallows Skewers over a bonefire in the middle of the night... 'Scout Toujours'. 

 You also have the very famous Doner Kebab which is a favourite one of my Partner. It consists of sliced Meat stuffed into a pocket type of bread like the Pitta. It can be spicy but it is Street Food at is best. 

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Lamb Doner Kebab, lots of veg but also satisfying spice Meat.



Dare I say that one of the first things I did learn to cook was a Fried Egg. My ones are always sunny side up. I also like them a little crispy around the edges to know that the white has been rendered properly. But the Eggs still need to have that exquisite runny yellow yolk at the centre to run free upon the plate. It is a little magical moment of bliss: A little like singing along to the song "My favourite things" from the Sound of Music Film with Julie Andrews.


The Breakfast Fry Up with fried Bread, Bacon and Eggs. It is simple yet fulfilling. It is the fuel to start the day or at least one's day. An Egg takes roughly four to five minutes to fry depending on its size, sometimes more, sometimes less.

There is one thing I will confess, which is, to like a Fried Egg with rough edges. When they are done within a ring or device so they do look neat, I think it kills the charm of the good old Egg coming from a proper Farm, from a Farm where the Chicken are roaming outdoors. My Grand Parents (RIP) lived most of their lives in Bourg en Bresse and there in the Bresse area of France the Chicken graze the grass, the green green grass, and you can taste the difference with the Chicken from a battery Chicken and from a Farm Egg from a battery Egg.


A Poulet de Bresse, de Bourg en Bresse, happy roaming in a field of clovers.

There are a variety of Eggs to be pan fried but being rather conventional I tend to stay in the realm of Chicken Eggs. However I venture very often in the kingdom of the rich Duck Egg with that bountiful dark yellow Yolk. If I do poach a Duck Egg more than I do fry it, I am still doing it often for the ratio between the white and the yolk. There is less white in a Duck Egg. The star there is truly and simply the luscious Yolk. A Duck Egg is full of proteins and different vitamins which is a plus. 


 Duck Eggs are of course larger than Hen's Eggs. 

If Duck Eggs may be harder to get because they are not the normal standard Egg, they are still worth the while to have and eat. The Fried Duck Egg add a touch of luxury upon an Easter Breakfast of Grilled Asparagus, and Shaved Truffles. Garnish with a little Chives, Black Pepper and Sea Salt as a finish then now we are talking simply of very simple lush Brunch.


Pan Fried Duck Egg upon Chips served with a good dollop of Lemon Mayonnaise, seasonned and garnished with chopped Parsley. This is a satisfying simple Lunch.

However I tried my hand to cook Quail Eggs as well. Sometimes it was successful and sometimes it was not. Is it that they are too small for my clumsy fingers...? Or is it that the matter of time is seriously reduced when cooking them? Hence you do need to keep an eye upon the clock and upon the Egg. This is a balancing act which one might crack: May it be the Quail Egg or you with a smile upon your face? But Fried Quail Eggs are quaint and definitely suitable to create Canapés and Appetizers.


Home Made Crostinis with Fried Quail Eggs topped with red Herrring Roe. It is simple and a rustic Canapé to be enjoyed.

They are plenty of ways to taste Fried Quail Eggs. I would say they are dainty but nice; that it is a taste the difference matter. Fried Quail Eggs can make a Bruschetta sing a little bit more for a nice Brunch or even Starter for Dinner time. With very little imagination, you can cover your Olive Oil oven toasted slice of Bread (Sourdough, Ciabatta or Baguette), with a Cream Cheese which is seasoned with added Ingredients of your choice (Chilli Flakes or a little pinch of Cayenne Pepper or a little Chive, or a little Dill, or a little shredded Basil, or a little chopped and roasted Garlic). On top of the whisked Cream Cheese, you can build a layer with a cured or smoked Ham (Prosciutto, Serrano, Parma Ham...even Bacon rashers). But you can also use Fish freshly cooked, smoked or cured. Then add your fried Quail Egg on top. This is an all so simple treat.


 Mini Pesto Pizza with mini Mozzarella Balls, Cherry Tomatoes, Basil and Fried Quail Eggs. It can make a nice Starter to an Italian theme Dinner.

Now there is something with most of Eggs you can do to fry them: It is the Scotch Egg. The recipe dates from a long time ago the 1800 plus so has evolved to be ever so different. The principle of it reside, in covering an Egg with Minced Meat then to bread the result in order to Fry it. Initially it was called the scortch Egg because it was fried but enclosed. However it became the Scotch Egg in the end. The history says that it was because Scotland was a big producer of Eggs. 


Scotch Eggs can be very dry but to have a runny yolk centre is part of the pleasure with them.

They can make a good Brunch or Lunch. Scotch Eggs are not as per say fanciful however you have a room to play there in term of cookery. Which Egg you are going to use? A Hen Egg, a large Duck Egg or a small Quail Egg...?

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Quail Scotch Eggs Salad. You can do it with Lambs Lettuce or Pea Shoots. Serve it with or without Pancetta or Lardons.  Decorate the plate with edible Flowers like Viola. A simple French dressing can accompany everything even some chopped woodland Mushrooms to give the feel of Autumn to the plate.

Then with which minced Meat you are going to wrap your Egg? A spiced Mince most certainly, it could be Sausage Meat, Lamb Mince, Beef Mince, Turkey Mince but it can also be from a Fish as well like a Smoked Salmon or Trout.

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Salmon Mousse Scotch Quail Eggs served with pickled Radishes, Lamb Lettuce and Tartare Sauce.

It can be with Black Pudding, or the stuffing for Haggis... There you have the tools to make your Scotch Egg special. Seasoning the Breadcrumbs also does play a part in the entire making of a Scotch Egg. The result of your combinations usually makes a satisfying Lunch or Starter.

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 Black Pudding Scotch Eggs on a bed of peppery Rocket Salad dressed with a grain Mustard Vinaigrette: A Lunch that is packing a punch on a plate.

Speaking of Eggs there is of course the Eggy Bread. It is also called French Toast, French Fried Bread, Pain Perdu, Gypsy Bread. The concept comes from an old tradition to not loose Bread at any cost. Even if the Bread becomes old and stale, you can revive it with a source of life which is the Egg and another Ingredient which nurtures life which is Milk. Hence the Eggy Bread was born. Then it can become a Dish in itself or a base for either Savoury Dishes or Sweet Ones.


Eggy Bread Toasts. The principle relies on mixing Eggs and Milk together in order to revive the Bread. Soaking the Bread, usually overnight (in the old days) then Frying it made it all better.

You can turn the Eggy Bread savoury for a full Brunch experience, like with a Croque Monsieur with Ham and Cheese or a Croque Madame with the addition of the Fried Egg. The Croque Monsieur is in effect a Sandwich but a Fried one. It is a bang bang two slices of fried Bread, enclosing a decent slice of Ham and a Cheese with quality of the like of Gruyére or Emmental or Comté Cheese. A Mustard Sauce is usually applied to perk up everything. It could be Dijon Mustard whisked up with a little Mayo. But the result is licking fingers delish... The history of the Croque Monsieur dates from the 1800's. 

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The Croque Monsieur in all its glorious lushness. Before becoming a Bistro or Gastro Pub Treat, it was seen, regarded as a Gentleman's Club Treat.

From the Croque Monsieur to the Croque Madame there are only a few differences. The main one is the addition of the fried Egg on the Croque Madame. The Egg is meant to represent a Lady's wide brimmed hat. Another difference is that the Sauce Béchamel which can be used for the Croque Monsieur can be élévated to the Sauce Mornay for the Croque Madame. The little stamp is the inclusion of Cheese within the Sauce. The Sauce was créated by Philippe de Mornay who also créated the Sauce Béchamel back in the 1500's.

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 Croque Madame. Croque in French means to actually bite into something that has a crunch: Hence Fried Eggy Bread with a difference. 

Then you do have the Croque Mademoiselle: it is an evolution or a variation as per say of the original Croque Monsieur juste like the Croque Madame is a variation as well. This time the main difference is the inclusion of Vegetables within the 'Croque'. It can be totally vegetarian or a bit of a mix. It could be made with the essential Eggy Bread slices but also with sandwiched in between Asparagus, Parma Ham and Parmesan. It could be made with fried Courgettes, melted Mozzarella, Oregano and Espelette Chilli. It is up to the inspiration of the moment. The Croque Mademoiselle is a volatile fried Sandwich. To be blunt it is up to anyone's interpretation apart that it does need to contain a green Veg: Cucumber, Zucchini, Asparagus... For it is the Veg option out of all the Croques.

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Croque Mademoiselle with layers of fried Aubergines, Courgettes, roasted Red Sweet Bell Pepped, Cottage Cheese served with a fried Egg on top just like a Croque Madame. It had a Med Feel to it.

French Toast are not all savoury for some are sweet as well. Different combinations are there to be appreciated. A favourite one is served with fresh Berries: Strawberries, Blueberries, Raspberries... but also with a Jam or Preserve or Compote which could be made with Blackberries, Blackcurrants, Blueberries and the Eggy Bread will be accompanied with Custard. It is a yummy number.

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Eggy Bread with Berries. It can be a small tea time treat but it is still special. Another version is made with dried Apricot and fresh ones, (It could be done with Nectarines and Peaches too). The addition of Apricot Jam traditionally done with Almond kernels renders everything lush. Toasted Almonds can add to the decoration in that case.

Similarly Bruschetta is a toasted slice of Bread usually it will be made with Pain de Campagne, Sourdough Bread, Ciabatta or Baguette as a base. The slice will be rubed with Garlic but also dipped in Olive Oil. Then it can be fried within a frying Pan or grilled. The toppings of the Bruschetta are up to you. The traditional ones are with chopped Tomatoes. But additional Ingredients can be added like Basil and, or Organo for Herbs, Capers and, or Olives for a little saltiness, even Anchovies could be considered. Chopped Preseved Lemon could be considered as well. Another combination is the chopped Tomatoes, chopped roasted Sweet Bell Peppers, crispy Shallots with the addition of Mozzarella Pearls or even a little slice or cubed Goat Cheese. 


Tomato and Sweet Red Bell Pepper Bruschetta with Basil and a little grated Parmesan. It can be a simple Brunch, an Appetizer or a Starter/Entrée. The addition of Kalamata Olives, or Olives stuffed with Anchovies can bring this Bruschetta to another level.

Concerning Dough you do have plenty which we do Fry which are sweet. During my childhood one of my favourites treats were the Croustillons. They came by 6, the dozen or 24. It was just little balls of Dough fried then sugared. They were ever so nice. We could have them and share between us three kids only on the Thursday and Saturday at the Market in Cherbourg. I can tell you that we were looking out for that Van and the Croustillons. They are from Northern Europe especially the coastal areas, from Holland, Belgium and France. 


Croustillons are like mini Donuts.

Then there is of course the Doughnut also spelled Donut. It feels like Homer Simpson dreaming of Donuts. I must confess to be partial to Sugared Ring Doughnuts. Although I am not a sweet tooth Fried Dough does it for me. For Tyn he loves his Jam Doughnuts. The matter of fact is that Doughnuts are versatile as per say as you can top them up the way you want to but also fill them up the way you like.


Sugared Ring Doughnuts. One Treat I can't escape from.

In France, a similar Fried Dough is called Beignet. They come in different shapes filled up or not. A Popular one is the Apple Beignet: Le Beignet aux Pommes. My Mum used to do them usually on the Saturday afternoon. It was a treat especially since Oil was expensive, it was important to do the most of it. Hence Fritters (Beignets) were the way to go. Beignets (Fritters) are dipped in French culture and the Italian one but also in the USA, from Louisiana (which was colonised by the French back in the days). It goes with the flow. 

The fillings for Beignets or Fritters are rather varied. Apple is a very popular one coming from areas in France who produces a lot of Apples like Normandy. Pineapple Fritters have their origins from Asian countries like Indonesia (Indochina). French colonists can be blamed for it as well. Then in the Créole Cuisine there are the Banana or, and Plantain Beignets/Fritters.