Robin Ellis's Blog, page 19

Supper for an upset tum

Last week, my tum was upset–I won’t go into detail!

We diabetics, need to eat regularly, but I wasn’t fancying much–so what exactly?

Rice says Meredith–bland and filling–less of a challenge to the digestion.

I like our rice–brown basmati–but not hugely, if I can put it like that.

Dragging myself to the health food shop I spotted some good looking broccoli–late season but fresh and green.

Lightly seasoned rice with added flecks of chopped parsley or coriander topped with steaming broccoli and a swirl of olive oil?

Little effort and easy on the stomach.

I had seconds!

 

 

Filed under: other sides to this life

The green-gloved Goddess Lends a Hand…

The other morning Meredith noticed something out of the ordinary had been at the little dry food pellets (kibble) in a cat bowl.

Munched into dust, almost.

“Uh-uh! whose been nibbling at the cat food?”

Concerned speculation…

Was it a mouse? A rogue cat from over the way? Or was it a “doesn’t-bear-thinking-about”?

Time to take up the cat food bowls overnight and be on the lookout for unwelcome visitors.

The following morning, I’m sitting in my chair after breakfast checking through the email when something catches my eye….

I look up and focus on the cat bowl at the entrance to the larder.

Something is there, and it isn’t a cat. The feline population are all outside sunning themselves, having eaten their fill for the moment.

Not a cat–but what?

It is facing me–snout first, full on–difficult to see clearly. First thought–a RAT!

Worst fears, lift legs, shout for Meredith…?

THEN, I pull focus more finely and see the plump, little body of the beast and the tell-tale spines sillouetted against the light streaming through the open back door.

RELIEF! Legs  down, call softly to Meredith….

It’s a baby hedgehog!

Meredith peers round the entrance and sees the “uninvited visitor” and laughs.

“There you are!” she says quietly to the youngster with the adventurous heart.

The frame freezes as we all take in the situation.

The baby hedgehog is the first to move.

It skittles back into the larder which has clearly been its home for a day or two.

“You’ll have to wear gloves”, I say irrelevantly, as Meredith disappears towards the tool shed.

Back she comes wearing her hedgehog handlers and the rest of the story tells itself…

Spot anyone hiding out in the larder?

Pippa, head cat, is unimpressed.

“Well, that wasn’t so bad…”

Postscript:

Master Intrepid returns!

Later that same day as Meredith sat in front of the computer, who does she spy but young Master Intrepid making his way from the front door this time into the kitchen, heading toward the cat bowls by the back door.

Needs must when the stomach wills?

Or innocent insouciance, carefree and fearless?

Filed under: other sides to this life

The End of the Beginning…!

The spectacularly staged cliffhanger ending of last night’s 8th and final episode of the First Season of the new Poldark left us and poor Demelza on the edge of the abyss–literally.

The audience with a 12-month wait and Demelza looking at a precipice of worry and uncertainty.

WOW!

Poldark‘s explosion into the nation’s consciousness in the UK is phenomenal. (I’m enjoying riding on the coattails, albeit with a feeling of déjà vu!).

Poldark is referenced daily in the British zeitgeist–in cartoons, radio, TV print and online–sometimes  with a political twist and even academic papers discussing its historical context.

The ancient art of scything is experiencing a re-examination; Colin Firth is getting some free publicity and the British Chancellor George Osborne—at the height of an unpredictable election campaign—finds time to be a fan!

It seems the time was right for Captain Ross Poldark to gallop back into the national psyche and turn up the temperature on Sunday nights.

Aidan Turner has done just that with nobs on–if you’ll pardon the expression, supported by a wonderful ensemble.

His passionate performance as Ross is at the epicenter of the storm over Poldark and it’s exciting to watch him take the thing by the scruff of the neck–literally in the case of the wretched Matthew Sansom. (Good riddance, I say, he was intolerably impertinent to Rev. Dr. Halse at the card table).

Spoiler alert–skip the next paragraph if you have not yet seen all of the first new series.

Eleanor Tomlinson as Demelza–losing her first born and husband at a stroke–matches Aidan, playing Demelza with an honesty that anchors the piece firmly within the truth-telling universe created in the novels by Winston Graham.

She and Aidan have established the emotional heart of the piece–and it’s that that attracts the audience back each week.

As Meredith has just said, it is certainly not my wigs!

 

 

 

 

 

 

 

Filed under: other sides to this life Tagged: aidan turner, eleanor tomlinson, Poldark, winston graham

Unseen old Poldark pics surface and tell a story of my horse–Ebony.

Surfing the net for a bit of Poldark news this morning (I’ve become a groupie!) I chanced on a series of wonderful photos, many of which I had never seen before.

They were taken during the filming of the original series by a gifted young photographer, Ian Barnes, who was just starting out in his career.

Here’s his story and the photo slide show, published today by the Western Morning News: http://www.westernmorningnews.co.uk/Unique-record-set-original-BBC-cast-Poldark/story-26324743-detail/story.htmlEbony the Horse

The slide show reminded me that  I had written the story of two of the photos depicted in my memoir Making Poldark. [Also available on Amazon.com]

 My steed for the second series, Ebony, was supplied by the wonderful horsemaster, Ben Ford  (the back of his head is visible in the photo below).

I had more riding to do in the second series, so Ebony and I saw a lot of each other. She never threw me like Dennis (my mount in the first series, an ex-Steeple chaser), but I’m sure she knew she had a novice on board.

Our most difficult day was the first shot of the second series—Ross Poldark‘s return from Holland.

In real life, I had been in London the previous day to see my then girlfriend play Cordelia at the opening night of the Royal Shakespeare Company’s production of King Lear, which had transferred from Stratford to the Aldwych Theatre. After the performance I caught the overnight train to Cornwall.

So I was there, fresh as a wilted daisy, at 8am on the beach at Caerhays ready to film. It was pouring with rain.

Ebony and I waited until 3:30 in the afternoon before we could even get on the beach. Neither of us was in very good shape by then. The wind was blowing the sea into a frenzy,  and I had great difficulty in keeping my over-large hat on my head. Ebony, quite sensibly, was none too keen on the conditions. She could see the waves out of the corner of her eye and thought they were coming for her.

With difficulty, trying to control my hat, my flowing cloak and the reins, I managed to get her facing the right way. The camera was mounted on the roof of a Land Rover and we were supposed to follow it at full gallop across the beach. It should have been an invigorating experience. Instead it was a nightmare.

Ebony HATED the sound of the Land Rover and decided the SAFEST place was her horsebox—so that’s where we headed.

We passed the Land Rover with ease and I managed to stop her only a few feet from the end of the beach. Exhausted I fell off into a puddle!

I remounted. (Well, I was the hero!)

Ben, experienced in such things, placed a sister equine on the seaward side of the Land Rover track, hoping Ebony would run towards her. We tried again and Ebony rejoined her friend rather more quickly than the cameraman anticipated.

By this time, I was losing confidence and my fingers were losing their grip.

We tried once more. Ebony did an impromptu gavotte, crisscrossing the Land Rover, and then another mad gallop.

I decided she’d won the day and walked back to the coach.

Two days later we had a perfect sunny day and managed the shot in one take.

I think Ebony had worked in television before.

Poldark filming seems to attract characterful beasts. Aidan Turner’s steed Seamus (Darkie in the series and Irish, like Aidan) is enjoying his new found fame!

Filed under: other sides to this life Tagged: aidan turner, ben ford, caerhays beach, Poldark

MAKING POLDARK–a New Edition for the 2015 BBC Series…

My memoir of MAKING POLDARK–with a chapter on how I got involved in the 2015 adaptation of Winston Graham’s romantic saga, and behind-the-scenes photos taken during the shooting of the new series–is NOW AVAILABLE FOR PRE-ORDER on Amazon.

(The book is currently available only on Amazon USA.)

Filed under: other sides to this life, Poldark, Robin Ellis Tagged: Making Poldark, Poldark, robin ellis

Leeks and lemony lentils—a “comfort” dinner

I lost a filling last week–fell out at the breakfast table.

Initial reaction:–Oh no! dentist visit(s), hassle, painful, waste of time–damn!

Then: Ouch! Jagged bit left causing pain, hard to swallow.

So—looking for something that slips down easily—I thought to combine these two recipes for dinner.

Result: Sigh! Temporary distraction. It worked—they melded deliciously and skipped down with ease.

 Leeks in White Wine and Butter (from Delicious Dishes for Diabetics)

Simple and delicious!

Serves 4

4 large leeks (or as above 10 small leeks)–mainly the white part–checked for residue, then cut into cork-like tube-shape

salt and pepper

glass of white wine

3 tbsp water

50 g/2 oz butter

Place the leek pieces in a shallow pan. Season with salt and pepper.
Pour in the wine and water, then add the butter. Put on the lid and bring up to a simmer. Cook over a low heat for about 20 minutes – the leeks should be beautifully tender.

Lemony lentils  (in Healthy Eating for Life)

Meredith tells me the first time she became aware of lentils, was at the age 35. They had not been part of her experience growing up in suburban Chicago! Much has changed–Indian restaurants are commonplace now in the US.

This recipe is hands-on for the first half hour or so, as it builds in the taste.

Then it chugs along on a low heat for 50 minutes as the lentils dissolve and the dal forms.

The finish involves sautéing a small amount of onion, garlic and dried red pepper to stir into the mix to “lift”  it.

It is adapted from a recipe in Ismail Merchant’s excellent and quirky cookbook Indian Cuisine.

8oz red lentils–rinsed until the water runs clear

1 small onion–chopped

2 tbsp olive oil

a short stick of cinnamon

1tsp fresh ginger–grated

250ml/1/2 pint stock–I use organic vegetable stock cubes

250ml/1/2 pint hot water

1tsp cayenne pepper

juice and the shells of a lemon

to finish

2tbsp olive oil

1/2 small onion–sliced

1 garlic clove–chopped

1tsp salt

1 small dried red chili–chopped

Cook the onion over a low heat in the oil until it is opaque–about five minutes.

Add the lentils, cinnamon and the ginger and mix in.

Cook these together gently for about ten minutes, keeping the heat low and stirring from time to time to avoid them sticking to the bottom of the pan and burning.

A nutty aroma starts to rise from the darkening lentils, as they cook.

Add the stock and hot water, cayenne and salt.

Bring to the simmer.

Cook gently for a further ten minutes, then add the lemon juice and the empty lemon halves and stir it all together.

Cover the pan and continue cooking on a very low heat–use a heat diffuser if necessary–for 45 minutes, stirring occasionally to avoid sticking.

In a small frying pan heat the tablespoon of olive oil and add the sliced onion.

Let this color for five minutes over a medium heat.

Add the chili and the sliced garlic and continue cooking until the garlic begins to brown.

Add this to the lentils and mix it in.

I got to see the dentist yesterday and she rounded off the jagged bit and told me to come back for a crown fitting.

Oh no! dentist visit(s), hassle, painful, waste of time–damn!

 

 

Filed under: Food, other sides to this life, Recipes Tagged: leeks, red lentils

Halse v Poldark–round one!

The stage is set, the ring is built and only hours to go before the bell sounds.

Bare knuckled it maybe–this is the 18th century–but not bare chested; in tonight’s confrontation the players have agreed to keep their shirts  on–at least in the physical sense.

(One might imagine that this is both a relief and a disappointment, depending which side you’re putting your money on).

The director trying unsuccessfully to persuade Dr Halse to take his shirt off..

The gloves are off  and Ross doesn’t pull any punches regarding his thoughts on the justice system operating in Cornwall.

And of this particular administer of “justice” he has painful memories.

The Rev. Dr. Halse was headmaster of Truro Grammar School and administered justice in the form of thrashing frequently on the person across the court from him today.

So there’s baggage and backstory to tonight’s confrontation.

There’s also a distinct feeling of deja-vu—as though somehow we’ve been through this movie before.

It all feels faintly familiar—certainly for one of the parties….

Anyway–seconds out and let the best man win

Jim Carter looks a little too trusting…

 

 

 

 

 

 

Filed under: other sides to this life, Poldark

Roasted cauliflower with coriander seeds and garlic

The usual story here this morning; a cauliflower lurking in the fridge.

Poor neglected things.

It’s the way they present themselves in that uptight manner–a defensive helmet of non-cooperation; if there’s something else in the fridge you are likely to choose that.

Anyway…

After a week in London there wasn’t much of an alternative, so out came the L. C. (lurking cauliflower). In my second cook book, Healthy Eating for Life, there is the perfect simple recipe (from Delia Smith), to go with the grilled lamb chops for lunch. For 4 as a vegetable or 2 as a main course

1lb/450gm cauliflower–broken up into smallish florets

1 generous tsp coriander seeds—pounded in a pestle and mortar

2 tbsp olive oil 2 garlic cloves—pulped with a small teaspoon of salt in a mortar and pestle

salt and pepper

Set the oven at 200C/400F/gas mark 6

Put the cauliflower florets in a large bowl. Sprinkle over and mix in the crushed coriander seeds. Whisk the crushed garlic and olive oil together. Mix in this little sauce, coating the florets thoroughly.

Spread them on a roasting tray in a single layer. Season with salt and pepper.

Roast in the oven for about 30 minutes—checking for doneness after 20 minutes; they should be just tender and charred a little. You can dry roast some sunflower seeds in a pan on the hob and sprinkle them over the transformed cauliflower if you like–I forgot to do this today!

Meredith said it didn’t matter–and gave it the thumbs up.

Filed under: Food, other sides to this life, Recipes

A simple roast chicken for the debut night of the new POLDARK

To celebrate the ‘first night’ of the new Poldark on British TV this evening, here’s a roast chicken even Prudie* could cook in the kitchen at Nampara**!

From my first cookbook,  Delicious Dishes for Diabetics:

Every cook has a version of this classic–roast chicken.

This one is inspired by Jamie Oliver’s simple, tasty and robust recipe.

Serves 4/5

1 free-range chicken

olive oil

salt and pepper

6 bay leaves

3 cloves of garlic – unpeeled

a  lemon – halved

a glass white wine

Heat the oven at 190°C/375°F/Gas Mark 5.

Rub the chicken all over with olive oil and season well with salt and pepper

Stuff the cavity with the bay leaves, garlic and lemon halves.

Roast the chicken for 1  1/2 hours.

Halfway through, baste it thoroughly.

When it is cooked, it should be nicely browned and the juices should run clear, not pink.

At that point, remove the pan from the oven and move the cooked bird onto a platter to rest for a few minutes.

Meanwhile, tip the roasting pan and spoon out most of the fat/oil—leaving about a tablespoonful in the pan.

Pick up the bird carefully with a pair of oven gloves and up-end it, letting the juices run back into the pan. Add any juices that have settled in the platter too.

(A little tricky—but worth it for the taste of the gravy.)

Park the chicken and cover it with foil to keep it warm while you make the gravy.

Add the glass of white wine and scrape any residue sticking to the pan.

Gently stir over a low-ish heat for 2–3 minutes.

You could add some stock or more wine to make it go a little further.

Taste and pour into a warmed jug.

We had this for lunch today!

 * Prudie and Judd are Ross Poldark’s old retainers who have let **Nampara–the family “seat”–go to wrack and ruin, while Ross is away soldiering in vain to save the “American Colonies” for the King.

Prudie’d do well, cooking this to get back into Ross’ good books!

Tonight we’ll be raising a glass to Aidan, Eleanor
and the whole wonderful cast!
Go well and bon appetit, mes braves!
 

Filed under: Food, other sides to this life, Poldark, Recipes, Robin Ellis Tagged: aidan turner, eleanor tomlinson, Poldark, roast chicken

Chickpea and vegetable soup

Fresh and a bit wild looking this soup–adapted from a recipe in The New York Times–for the first day of March.

You build most winter vegetable soups from the inside out—i.e. making a “soffrito” of finely chopped vegetables such as onion, celery and carrot, cooked slowly in olive oil, before adding stock—the taste “engine room” for a big winter-warming blanket.

But it’s March 1st today, so I’m lightening up a little–starting with plain water, not stock, adding the ingredients in stages, building the taste and depth gradually.

The lemon zest topping—sprinkled just before serving— is a touch of Spring.

First stage:

Bring the water to the boil and add the first eight ingredients.

2 pints water
3 tsp salt–more to taste
4 tbs olive oil
1/2 an onion–(for the taste)
2 bay leaves
sprig of rosemary
1 lb tinned (canned) chickpeas
a small piece of parmesan rind (optional)
3 garlic cloves–pulped

Bring back to a simmer and cook, covered, on a low heat for 30 minutes.

 

Second stage:

3 carrots–peeled and sliced
3 sticks celery–chopped
1lb/450gm–tomatoes–chopped
1/2 small cabbage–sliced and roughly chopped

Add the sliced vegetables and bring back to a simmer.

 

Cook, covered, for a further 30 minutes.

Third stage:

During this second half hour of simmering, prepare the parmesan mix for sprinkling.

3 tbs grated parmesan
zest of a lemon
1/2 tsp milled black pepper

 Mix the three topping ingredients and sprinkle over the soup before serving.

 

 

 

Filed under: Food, other sides to this life, Recipes Tagged: printemps, spring, vegetable soup