Fortunately, being forward-thinking people, we had brought over a large Jambon de Bayonne with us when we came from France a month ago, so we were able to offer the authentic taste of the Basque region (and the ham is so much better than Parma ham, for this particular recipe).<\/p>\n The Monk Fish Delight<\/a> (see the photo alongside) is just that… a real delight. Is very easy to make and can be prepared hours in advance, to make your entertaining easy.<\/p>\n The version in the photo has been cooked in an oblong tin and decorated with prawns, tomato and egg. However, we tend to use a circular ring pan, about 10″ (25cm) in diameter and about 2 – 2\u00bd” (5-6 cm) high – they come in different sizes, but this is the most common. So it was eggs followed by eggs, and all gently washed down with a few glasses of chilled Terres Ocr\u00e9es C\u00f4tes de Provence (a delightfully light ros\u00e9 wine). Then we finished off with a Tarte aux Fruits and coffee – and everybody was happy! And who says that France can’t come to The Isle of Man!!<\/p>\n","protected":false},"excerpt":{"rendered":" Last night, we invited over some friends for dinner. Ron has been a friend of mine (and the whole family) since my childhood, and his wife, Chrissy, is probably the smiliest person I know. We were also joined by Jeanette, my sister-in-law so, along with M-D and myself, there were five of us round the … Continue reading Eggs-actly!<\/span> ![\"Piperade\"](\"http:\/\/needarecipe.com\/food-blog\/wp-content\/uploads\/2011\/11\/piperade2-150x150.png\" "\\"\\"")
<\/a>Piperade (see photo on the right) is a traditional dish from the Basque region of France (South West). The recipe on the web site<\/a> uses Parma Ham because the ham that is more traditionally used – Jambon de Bayonne – is not usually available other than in France.<\/p>\n![\"Monk](\"http:\/\/needarecipe.com\/food-blog\/wp-content\/uploads\/2011\/11\/monk_fish2-224x300.png\" "\\"\\"")
<\/a>We kept it simple and served the Piperade with a a few salad leaves in a vinagrette. It’s enough because the flavours blend so well that this is one of those dishes where more is less!<\/p>\n![\"Ring](\"http:\/\/needarecipe.com\/food-blog\/wp-content\/uploads\/2011\/11\/ring_pan.png\" "\\"\\"")
<\/a>The pan is completely rounded, like a half cylinder that has been wrapped around to make a ring shape. So, when we turn the terrine out onto a plate, we end up with a 10″ “doughnut” of fish and eggs. Then all we do is decorate with a little parsley and place a bowl of mayonnaise in the middle, and the job is done!<\/p>\n