How the Whale Got His Throat: Little Fish Cakes

F8294226-3F99-46F5-81BB-7AC3C7270191 Book:
Just So Stories by Rudyard Kipling
1912, The Country Life Press

It’s been quite a hot summer here, which has led to us wishing we were at the seaside more than once.  Later in August we’re going camping in Devon, but until then we just have to remember our last trip, as well as reading a lot of beachy stuff.
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Our story today is from Just So Stories by Rudyard Kipling: ‘How the Whale Got His Throat.’

In the sea, once upon a time, O my Best Beloved, there was a Whale, and he ate fishes. He ate the starfish and the garfish, and the crab and the dab, and the plaice and the dace, and the skate and his mate, and the mackereel and the pickereel, and the really truly twirly-whirly eel. All the fishes he could find in all the sea he ate with his mouth–so!

As you can see, it’s a really fun story to read aloud, preferably with actions.  The story concerns a Whale who eats all but one of the fish in the sea, and finally makes the mistake of eating a ship-wrecked Mariner, who is a “man of infinite-resource-and-sagacity.”






But the Mariner causes so much trouble for the Whale by jumping around and dancing hornpipes where he shouldn’t, that the Whale lets him out again, and even takes him home.
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While the Whale is taking him home, the Mariner cuts up his raft into a grating and drags it into the Whale’s throat:

By means of a grating
I have stopped your ating.

So after that the Whale can only eat teeny little fish
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This is a fun little tale for all ages, although obviously some of the vocabulary might need to be read aloud for younger ones. It would go very well with a unit on origin myths or one on whales, baleen, overfishing or ocean life cycles.
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Like the Whale, we have a big problem with overfishing in our oceans, which are already having enough problems with climate change and plastic pollution. Littler fish like sardines or mackerel are (generally speaking) more sustainable, although you should always check up on the specific brand to see how and where they source their fish.
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Little Fish Cakes

Ingredients
2 tins sardines, mackerel, or other little fish (or fresh equivalent)
1 cup mashed potatoes or sweet potatoe
Juice of half a lemon
¼ cup sweet chili sauce
3 cloves of garlic, crushed
½ tsp ginger
2 eggs
Oil of choice
Salt and pepper
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Method
Mix all the ingredients together. You can use a potato masher or a fork to ensure that the fish is mashed up properly. Season to taste and then drop tablespoonfuls onto a medium-hot pan coated with your oil of choice (I recommend coconut oil). Flatten into little pikelets and fry for about 2 minutes on each side, until they are looking nice and golden and crisp.

They are nice served with sweet chili sauce, olive oil, lemon juice and a salad of cucumbers, tomatoes and red onion. They’re yummy both hot and cold and are a good way to get the healthiness of oily fish for people who are a bit fussy about eating little bones and stuff.

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And if you are lucky enough, little fish cakes would go really well on a seaside picnic!

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Snapshots: May 15th, 2018

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Books:
Angus and the Ducks, told and pictured by Marjorie Flack
1943, Doubleday & Company, Inc.

Happy May!  I checked the hedgerows and the may is definitely blooming, so it’s official.  Here is what we’ve been up to lately.

Books

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I recently reread Angus and the Ducks, a very fun little book about a dog named Angus (no, not that one). The pictures are very interesting and striking as well.

 

 

I’ve also been reading some classic mysteries, as usual.36E4F659-42C4-42E9-9BE3-A0870CFFAE7D

 

Food

As the weather gets warmer I always feel like eating things that are fresh and raw, but I don’t want to fiddle with complicated salads.  I normally just chop up whatever’s about.

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This is even nicer when you put it in a jar with some sea salt, olive oil and lemon juice and leave it overnight, and it goes with pretty much anything.

Life

Before the grass gets too long and the bugs too numerous, now us a great time to walk around barefoot. It’s a long school term for us here, everyone is cooped up with SATs and things,  when we’d all prefer to be enjoying the first warm weather.  So we try to grab any chance we can to get outside.

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What have you been reading/eating/doing this May?

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The Tale of Mr. Jeremy Fisher: A Dish of Sardines and Cress

Books:
Tale of Mr. Jeremy Fisher by Beatrix Potter
1997, Frederick  Warne
Citrus and Spice: A Year of Flavour by Sybil Kapoor
2008, Simon & Schuster

eggshell1To further explore the verdant theme and make use of all the cress now growing on my kitchen windowsill, I reread The Tale of Jeremy Fisher, which is an extremely watery, green sort of story, perfect for a rainy day.
JFaThe story concerns Mr Jeremy Fisher (a frog), who lives in a “damp house amongst the buttercups at the edge of a pond.”  So close to the edge, in fact, that the water gets into his larder, but Jeremy Fisher doesn’t mind that; he likes getting his feet wet.
JFd He also is pleased when he sees that it’s beginning to rain.

“I will get some worms and go fishing and catch a dish of minnows for my dinner,” said Mr. Jeremy Fisher. “If I catch more than five fish, I will invite my friends Mr. Alderman Ptolemy Tortoise and Sir Isaac Newton. The Alderman, however, eats salad.”

JFcJeremy Fisher does indeed go fishing, but the rest of the story is a series of misadventures.  He fails to catch anything for a long time, so he decides to have his lunch of a butterfly sandwich (!).
JFeBut while he is eating he is pinched by a water-beetle and hears a mysterious splash which he is afraid might be a rat.  Then he catches, instead of a minnow, Jack Sharp the stickleback, who flaps around with his prickly spines, and a shoal of other little fish laugh at Mr Jeremy Fisher.  Worst of all, Jeremy is then eaten by a big trout.  Thankfully, the trout doesn’t like the taste of Jeremy’s a mackintosh and it spits him out.

Poor Mr Jeremy Fisher can’t offer his friends minnows for dinner, but it turns out all right in the end.  Mr. Alderman Ptolemy Tortoise brings a salad in a string bag, and Jeremy serves roasted grasshopper with lady-bird sauce, on the subject of which the author comments:

“which frogs consider a beautiful treat ; but I  think it must have been nasty.”

JFfThis story is fun for all ages, although it does have a little bit of peril for Mr Fisher.  Though he had a bad day, he managed to persevere, adapt and make a nice dinner for his friends anyway.

It would also be a good opportunity to learn about frogs and pond life.  This is a good time of year to look for frogspawn.
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You could organise a child’s tea party with “butterfly sandwiches” and “roasted grasshopper with lady-bird sauce.”  For now, I decided to see if I could make a dish of minnows for myself and a guest.  I wanted to make a salad of leeks and eggs, similar to this one in Citrus and Spice:
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But obviously it had to be a fish dish.  For the minnows I used sardines, and had them with a bit of toast, a duck egg and a salad of cress.EGG&CRESSa

Dish of Sardines and Cress

Ingredients
2 slices sourdough bread (I used Schär gluten free seeded loaf)
2 eggs (duck eggs if you can get them)
2 handfuls mixed baby spring greens
2 large snips of cress or mustard & cress
1 tin sardines
2 Tbsp fresh chives, chopped
1 Tbsp extra virgin olive oil
1 Tbsp good butter
2 Tbsp young leeks, sliced.
1 sheet nori or kombu
4 fillets anchovies
Squeeze of lemon juice
Mustard and hot sauce to taste
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Method
First make the salad: arrange baby spring greens on two plates, and top with cress, chives, and a couple of anchovy fillets (these are very salty so use caution!).  Then cut the nori into one inch strips and sprinkle on top (these are salty too so you only need two or three).  If you like you can cut them into shapes — I cut them to look like butterfly wings.  Drizzle with the extra virgin olive oil.  Next fry the leeks and slices of bread in the butter on medium heat, or you can also use olive oil.


When the bread is golden, set aside and fry the sardines.  Be careful with the sardines as they may fall apart if handled roughly.  After a couple of minutes, when they are hot and slightly crisp, remove them and the leeks to a hot plate and fry the eggs.  Duck eggs are preferable because they are very rich.  They also should take only a minute or two to cook.  Try to keep the yolk a bit runny.  Add the fried bread to the plates with the salad, and top each slice with a couple of sardines.  Then put an egg on top of the sardines.  Sprinkle with a bit more cress and chives.  At this point you can add a squeeze of lemon, although my sardines came in a tin with lemons, so I just drizzled a little of the lemony oil onto my eggs.
egg&cressbServe immediately with hot sauce and mustard.
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Of course, maybe your guest is more like Ptolemy Tortoise and doesn’t want fish.  In that case, you could make this cute mini stacked omelet.
omeleta
Cheese & Cress Omelet

Ingredients
1 handful baby spring greens
1-2 Tbsp cheese of choice (I used unpasteurized Red Leicester), grated
1 Tbsp milk or cream
A dash salt and pepper to taste
1 snip cress or mustard & cress
2 eggs (preferably duck eggs)
1 tsp butter or olive oil for frying
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Method
First add the spring greens with a dash of oil or butter to a medium pan to wilt.  This should take less than a minute.  Remove and set aside.  Add the cream to the eggs, and salt and pepper to taste.  Whisk them up and pour half the mixture onto a medium hot pan.  If you have a mini frying pan you can use that, or you can pour the eggs into a metal cookie cutter to help them keep their shape.  Flip the omelet when it starts to bubble in the middle (it should only take about a minute).  After another minute, remove the omelet to a hot plate and pour the second half of the egg mixture onto the pan.
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While this is cooking, top the first omelet with the wilted greens, cress, and cheese.  When the second omelet is cooked, place on top of the first and scatter with a bit more cress, cheese, and baby greens.  Serve at once.
omelet3If Jeremy Fisher’s misadventures don’t put you off, never mind the rain and go fishing! 

Whether you fish or not, have friends round for dinner, and cook something with a lot of green.  It doesn’t have to be grasshoppers!sradines&cress6
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