Wednesday, July 13, 2011

Any Gudgeon Recipes Anyone ??

….. Because we could feed ourselves for next month if you have!!   Dai been fishing today since about 8 am and caught millions (plus some other sorts but the chips would be bigger on our plates!!).

….. And, as he’s been sitting on the back all day has been counting (a) planes taking off from Manchester airport and (b) plans going into Manchester airport and © number of boats going by and - just in case you’re interested (ha ha) - at 5.30 pm it has been 38.

Actually I find that quite remarkable because we were only saying the other day that we haven’t seen the canal in July so quite ----- but then again, we are moored on the Middlewich Branch of the Shroppie so people are probably either going one way to the Burton Festival down the Trent and Mersey or onto the Llangollen Canal in the opposite direction.

Since last week’s post we have moved from Wheelock to Middlewich and onto the Middlewich branch and tonight are moored about 4 miles along it in the middle of nowhere surrounded by delightful countryside, cows and lots of birdsong.

Got to give a plug to “San Marco” - Italian restaurant in restored canalside building at Wheelock.    We went there for a meal last Saturday evening and it was really good food, excellent service, very reasonable price and lovely interior - well recommended.

Saw bit of lock rage at the end of Middlewich Branch where it joins the Trent and Mersey yesterday -- it was quite busy with boats coming up and down the lock and no doubt the “shouter” was wanting to get through and moored up but no excuse for accusing another boater of jumping the queue which he wasn’t doing - the lock is very close to a bridge with only a couple of mooring places so can quite understand he couldn’t see the boats waiting.     If only people could just have a civilised word instead of jumping in with both boots cursing and shouting - this life is meant to be chilled and we don’t appreciating f-ing and blinding for no real reason now do we?

Ohmigod, two wonderful sights just gone by!!!    First Speedo Man followed closely by Lardy Man - what handsome fellows !!!

Recipe for Welsh Cakes requested after last week’s blog (but be warned, they are very addictive and are best eaten same day if there are any left as they come out of the pan!!)
Makes about 15 or so

225g self-raising flour
pinch salt
100g unsalted butter
75g caster sugar
25g currants or sultanas or both mixed!
1 egg yolk mixed with 3 tablespoons milk
Optional mixed spice pinch
6cm round cutter
Griddle or heavy-based frying pan (I use a cast iron frying pan)

Sift flour and salt into mixing bowl.  Add chilled and diced butter and rub in until like fine breadcrumbs.  Stir in sugar and fruit.   Add egg/milk and stir altogether to soft but not sticky dough.   (either add flour if too sticky or milk if too dry)
Roll out dough on lightly floured surface to about 1 cm thick (definitely no thicker) and cut into rounds.
Heat the pan and grease lightly (you mustn’t “fry” the cakes).    Cook in batches about 2 minutes on each side till golden brown.    Remove from pan and dust lightly with sugar.      Enjoy!!

Since last blog we have done …  14 miles and 21 locks
Total since Setting Off ….. 1314 miles and  1095 locks  

one for the ladies - ha ha !!!

this is the only pic I can post tonight as internet connect is a bit iffy


  1. According to my copy of The Art of Angling, (circa 1950) they can be deep fried in egg and breadcrumbs, shallow fried with fines herbes or cooked in a white wine court-bouillon and served cold with mayonnaise. It also has a recipe for soused gudgeon that involves cooking them for five hours with lots of spices. You can try it if you like!

  2. errr --- thanks !! what do they suggest you do with their big bulging eyes??? Please ---- we can't do toast until wintertime when the fire is in cos we don't have a toaster!!