I am always fascinated by what people actually find of interest on here as it is not always what I expect.
Just as I am blown away by the fact that ‘A Taste of Two Cities’ has readers in 54 countries!
Considering that I began this little venture to fulfil the demands of family and friends, I am surprised to find that the UK is in joint third position with India, behind France (who is my number one fan) and the USA (who I didn’t expect to take an interest at all). The Philippines and Croatia are close behind in fourth and fifth position.
I have met some amazing people on my journey, some of which I now consider friends although we have never met, and I know that many of you feel like me and are astounded by the genuine interest and support that you have found in our little blogging community.
One of my recipes that has emerged as a firm favourite all over the world is my ‘Burmese fish curry’ (which I incidentally made last night) in fact fish dishes in general are quite popular.
This is what prompted me to combine fish, which I love, with pasta, which I also love and come up with this simple ‘Seafood Lasagne’
As I stated in my previous post for vegetable pasta bake, that both my daughters’ do not eat meat (but do eat fish), and as I cooked the first dish for my youngest daughter while staying with her at Liverpool, I made this for my oldest daughter while staying with her in the historic city of York.
York is a ‘walled’ city in the North East of England (giving its name to the county of Yorkshire, the large county in the country) that was founded by the Romans around 71 AD, and Emperors’ Hadrian, Septimius Severus and Constantius all held court here.
The city went into decline after the departure of the Romans until the arrival of the ‘Angles’ in the 5th century, but it was not until the 7th century when Edwin of Northumberland designated York as his chief city that it was really back on the map. It was he who ordered the building of the first ‘Minster’, originally in wood, for the occasional of his baptism after his conversion to Christianity in 627, then later rebuilt in stone.
Following the Viking invasion in 866, York (under the name of ‘Jorvik’) became a major river port
The arrival of the Normans in 1066, saw an uprisisng in 1068 in which this church was destroyed and it was under Norman rule in 1080 that work on the Cathedral, that was to become the present day ‘Minster’ was begun. The Normans were also responsible for the building of York castle, of which the existing ‘Clifford’s Tower’ was the ‘keep’. It was here in 1190 that the massacre of at least 150 Jews (some say that the figures were nearer 500). Many killing their wives and children before killing each other rather than be taken by the mob and forced to convert to Christianity.
During the middle ages, York became a major trading centre, but the city went into decline once more during the reign of Henry IIIV with the dissolation of the monasteries. And the saw much fighting during the civil war in 1644. It was not until the arrival of the Railways in 1839 that York fully regained its position and prosperity.
York Railway Museum
The city boasts a host of museums including ‘The Jorvik Centre’ recounting the history of the Vikings and the ‘National Railway Museum’. And of course, not visit would be compete without a trip down the medieval street known as ‘The Shambles’ and afternoon tea at the famous ‘Betty’s Tea Rooms’
To link in with my previous post on Liverpool Metropolitan Cathedral and The Lutyen’s Crypt, York also boasts a world renowned Cathedral with interesting foundations, as the site of the original wooden fort lies buried here and excavations in the undercroft have revealed parts of the original city walls.
And now something that was not on the menu at ‘Betty’s’, Lindy’s Seafood Lasagne……….
Serves two generously as a main, but can also be served as a starter for 4-6
1 small/medium leek
1 medium/large salmon fillet (Skinned)
6oz / 200g headless uncooked tiger prawns
1 tablespoon of salted butter
1 tablespoon of corn flour
200 ml white wine
4 lasagne sheets (adjust depending on size of your dish)
2 small/medium free range farm eggs
150g carton of natural Greek yoghurt
25g of freshly grated parmesan cheese
25 g of grated Cheddar cheese
Freshly ground sea salt and black pepper
Place the salmon fillet in a saucepan, cover with the wine and gently simmer for around 7 minutes until the salmon is just cooked through, remove from the wine and set aside to cool.
Add the prawns to the wine and cook for 5-6 minutes or until just turned pink, remove and set aside
Reduce the wine to around 50ml and remove from heat
Melt the butter in a large saucepan and gently sauté the leeks until soft, taking care not to brown
Stir in the flour and gently cook for 1-2 minutes
Remove from heat and gradually stir in the milk, returning to the heat when all is blended, stirring continuously until the sauce thickens
Season to taste and add the reduced white wine
Flake the salmon into the mixture and stir in the prawns
Preheat the oven to 180 degrees / gas mark 4 and lightly butter an ovenproof (lasagne) dish
Put half of the mixture in to the bottom of the dish, cover with ½ of the lasagne
Put the remaining mixture on top and cover with the remaining lasagne
Beat the eggs in a mixing bowl with a hand held whisk, stir in the yoghurt and the grated parmesan cheese.
Pour evenly over the lasagne and top with a little grated Cheddar Cheese.
Bake for 30-40 minutes until the lasagne is soft and the topping golden
This is seriously on of my all time favourite meals – not as fiddly as sit sounds and well worth the effort, it is a real signature dish and goes down very well with diners from both sides of the Chanel.