Waking up this morning the news were full of Patrick Swayze's passing. Due to his death, the news of Keith Floyd 's passing was given less attention. Keith Floyd was the chef from whom I first learned to cook.
Before Jamie Oliver, Gordon Ramsey or Nigella Lawson there was Keith Floyd. Floyd, who always had a bottle of wine for every recipe--and every once in a while he used that wine for his cooking, too. Floyd, who travelled around the world, drinking and smoking and cooking and eating before Anthony Bourdain did the same.
Floyd on Spain was the first cooking program I remember not only watching, but trying some of the recipes with the help of my elder sister. I was around 10 at that time, and over the years I found myself buying his books and watching his shows. Those shows were worth watching for multiple reasons, not the least being Floyd himself.
I remember seeing him in Kinsale during the time he lived there. Nothing fancy, he was walking on the other side of the street, but I was giddy and excited for days. I had seen Keith Floyd.
Keith Floyd was 65 years old. He passed away yesterday. An era ended with his death.
Rest in peace, Mr Floyd.
"and every once in a while he'd use that wine for his cooking too." -- nice touch.
ReplyDeletecan you recommend your favorite recipe of Keith's?
This one has been on his website forever. We made this when we were in Ireland a while back.
ReplyDeleteLocal wild trout or char, baked in newspaper
(Served with the quickest hollandaise sauce in the world)
Ingredients
Fresh trout or char
Finely chopped garlic
Finely chopped shallots
Finely chopped parsley
Thinly sliced lemon
Salt
Newspaper
Egg yolks
Warm melted butter
Fresh asparagus
Method
Remove the back bone from the fish by ripping it out using your forefinger
and thumb (keep head on)
Inside the fish, add the finely chopped garlic,
finely chopped shallots, finely chopped parsley,
thinly sliced lemon and salt
Wrap tightly in approximately 10 sheets of newspaper
(This will help retain the flavour)
Bake in the oven for until the paper is crisp and the fish is cooked
Remove from oven
Cut open newspaper to reveal the baked fish
Serve with hollandaise sauce, fresh steamed asparagus and a slice of lemon
To make the hollandaise sauce:
Whip the egg yolks over a little heat and slowly add the melted butter