A Visit From Dr. Welshegg

Thursday 17/2/2005

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Diary and Notes

I had a telephone call from my good chum Dr. Phil Welshegg of Atlanta GA, saying that he was in the country and would be popping over for dinner - it was a little unexected, but I am always happy to have guests to sample my cooking and said come right over, I also told him to bring some good wine.

As you may have surmised, Dr. Welshegg isn't really called Dr. Welshegg at all. He is so named after Mr. Welshegg, a brand of eggs from Cardiff. The boxes have a particuarly funny Welsh egg man on them and I used the top of a box as a postcard to my friend Dr. Welshegg and the name has stuck ever since. Dr. Welshegg is actually from Swansea but moved overseas to find a new life in the Coca-Cola capital of the world. Dr. Welshegg isn't really a real doctor either, he's a chemist and as such is not allowed to prescribe drugs, syringe your ears or issue enemas - it's a crying shame.

So my friend Dr. Welshegg and another friend Sarah are on their way and I have to make them something worthy of both my blog and my chums. I should really have made them something horrid in revenge for Dr. Welshegg's suggestions for additions to the Nosh-Blog challenge (see the rules) but I'm not a mean man and he has travelled a long way. Dr Welshegg was also the man who gave a name to the six man pudding for which we are all grateful.

So in honour of him and Sarah visiting from all that way I decided to cook them a traditional English dish of baked trout - Chinese style that is. A tasty baked trout or two, some giant tiger prawns, little chicken nibbles and a healthy pile of stir fried vegetables. What could be a more traditional welcome back to Britain than that. I chould have battered it all and deep fried it in lard of course - but then I'm not Scottish!

Cake Blog

Chocolate truffle cheesecake: From the Sainsbury's taste the difference range and we could taste the difference.


  • Trout in black bean sauce
  • Tiger prawns with hoi sin and bok choi
  • Chicken wings with five spice
  • Stir fried vegetables
  • Egg fried rice

  • Chocolate truffle cheesecake


  • Trout: Trout, black bean sauce, ginger, spring onions, soy sauce, sesame oil.
  • Prawns: Peeled tiger prawns, egg, cornflour, white pepper, vegetable oil, bok choi, peanut oil, MSG, light chicken stock, garlic, ginger, chillis, hoi sin sauce.
  • Chicken: Chicken wings, soy sauce, five spice powder, MSG, cornflour, lemon juice, sugar.
  • Vegetables: Carrot, celery, courgette, onion, green pepper, garlic, ginger, soy sauce, cornflour, light chicken stock, peanut oil.
  • Rice: Cooked rice, peanut oil, egg, spring onions, sesame oil, white pepper, soy sauce.


  • Trout: Cut deep slits in the skin of the trout almost as far as the bone. Chop the spring onions and ginger and stuff inside the trout and sprinkle over. Mix some black bean paste with some soy and sesame oil and pour over. Wrap in foil and bake for 40 minutes.
  • Prawns: Whisk an egg white with a little cornflour and white pepper. Dip the prawns in theis batter and then deep fry until golden brown. Heat a little peanut oil in a wok, add the garlic, ginger and chilli. Stir fry the bok choi with the battered prawns using a little stock to prevent them sticking. Add a pinch of MSG, a good dollop of hoi sin and a little cornflour in water to make a glaze.
  • Chicken: Chop each of the wings into the two small joints (don't cook the wing tips they've no meat on them) and mix with the other ingredients. Roast in the oven for 40 minutes.
  • Vegetables: Chop the vegetables into equal sized pieces. Fry a little ginger and garlic in the peanut oil. Stir fry the vegetables and use the cornflour in water to make a glaze.
  • Rice: Fry the beaten egg in a wok, add the rice, a little pepper, loads of chopped spring onions, some soy sauce and a little sesame oil.