SMOKED MACKEREL PATÉ. 08/01/13
Delicious with toasted brioche, this milk-soaked mackerel paté will convert even those who claim not to like smoked fish.
INGREDIENTS METHOD

This dish will keep in the fridge for a couple of days, but just make sure you bring it back up to room temperature before serving. Everyone seems to love this when I make it, even those who aren’t sure about smoked fish – soaking the mackerel in milk really takes the edge off its fishiness.

 

Serves 4–6

 

Approx 300ml/10fl oz whole milk

1 bay leaf

10 peppercorns

4 hot smoked mackerel fillets

1 heaped tsp capers

7 cornichons

1 tbsp chopped red onion or 1 spring onion

A handful of parsley leaves

3 tbsp crème fraîche

A squeeze of lemon

Toasted brioche, to serve

Pour the milk into a wide saucepan and add the bay leaf and peppercorns. Place over a medium heat and gently bring to the boil. Add the mackerel, then turn the heat off and leave the fish to soften in the hot milk.

 

On a large chopping board, chop together the capers, cornichons, onion and parsley until everything is coarsely chopped and combined. Transfer to a large bowl and mix in the crème fraîche.

 

Once the fish is cool enough to touch, remove the skin and flake into the bowl with the crème fraîche mixture. Discard the milk. Add a squeeze of lemon and a pinch of ground black pepper to the bowl.

 

Using a whisk, vigorously beat everything together for a few minutes until you have a light paste and the fish is broken up. Taste, and add more lemon juice or any other ingredient if you feel it needs it.

 

Scoop onto plates and eat immediately, or transfer to ramekins and chill until you need it. Delicious with toasted brioche.

 

Photo © Andrew Crowley

STICKY CHINESE PORK RIBS.
15/03/14
SQUASH, FETA AND BULGUR KIBBE.
08/03/14
HARIRA.
08/02/14
SCALLOP CARPACCIO WITH FENNEL AND POMEGRANATE.
30/12/13
DEVILS ON HORSEBACK SALAD.
14/12/13
CELERIAC WITH DILL POTATOES AND SHAKEN REDCURRANTS.
04/10/13
GRILLED SWEETCORN, SOUR CREAM, LIME, CHILLI & CORIANDER.
23/08/13
CHOPPED BEEF WITH JERSEY ROYALS AND PICKLED CHERRIES.
16/08/13
SUMMER MINESTRONE WITH BACON.
12/07/13
BROAD BEAN, YOGURT & MINT SOUP
28/06/13
GAZPACHO.
21/06/13
ZUPPA DI ZUCCHINE.
21/06/13
SORREL SOUP.
21/06/13
RISI E BISI.
14/06/13
SLOW COOKED PEAS WITH TOMATO AND BAKED EGG.
14/06/13
ASPARAGUS WITH BAGNA CAUDA SAUCE.
24/05/13
TEMPURA PRAWN DONBURI.
15/04/13
LAMB RAAN WITH CHOPPED CAULIFLOWER SALAD.
31/03/13
RAW FISH TOSTADA WITH GREEN APPLE SALSA.
28/01/13
CHOPPED LIVER.
22/01/13
BAKED VACHERIN MONT D'OR.
01/12/12
PAPRIKA PORK BELLY WITH PARSLEY OIL & WHITE BEANS.
03/11/12
SMOKED MACKEREL PATÉ. 08/01/13
Delicious with toasted brioche, this milk-soaked mackerel paté will convert even those who claim not to like smoked fish.
INGREDIENTS

This dish will keep in the fridge for a couple of days, but just make sure you bring it back up to room temperature before serving. Everyone seems to love this when I make it, even those who aren’t sure about smoked fish – soaking the mackerel in milk really takes the edge off its fishiness.

 

Serves 4–6

 

Approx 300ml/10fl oz whole milk

1 bay leaf

10 peppercorns

4 hot smoked mackerel fillets

1 heaped tsp capers

7 cornichons

1 tbsp chopped red onion or 1 spring onion

A handful of parsley leaves

3 tbsp crème fraîche

A squeeze of lemon

Toasted brioche, to serve

METHOD

Pour the milk into a wide saucepan and add the bay leaf and peppercorns. Place over a medium heat and gently bring to the boil. Add the mackerel, then turn the heat off and leave the fish to soften in the hot milk.

 

On a large chopping board, chop together the capers, cornichons, onion and parsley until everything is coarsely chopped and combined. Transfer to a large bowl and mix in the crème fraîche.

 

Once the fish is cool enough to touch, remove the skin and flake into the bowl with the crème fraîche mixture. Discard the milk. Add a squeeze of lemon and a pinch of ground black pepper to the bowl.

 

Using a whisk, vigorously beat everything together for a few minutes until you have a light paste and the fish is broken up. Taste, and add more lemon juice or any other ingredient if you feel it needs it.

 

Scoop onto plates and eat immediately, or transfer to ramekins and chill until you need it. Delicious with toasted brioche.

 

Photo © Andrew Crowley

MORE STARTERS
SPRING VEGETABLES WITH SPICED YOGURT AND CHILLI OIL. 12/04/14
This can take a while as you have to boil the veg separately, but you can always do it the day before and refrigerate. Drop it all in boiling water if you prefer to serve it warm. Read more
STICKY CHINESE PORK RIBS. 15/03/14
Read more
SQUASH, FETA AND BULGUR KIBBE. 08/03/14
These can sometimes turn out a little fragile, but always delicious. Read more
HARIRA. 08/02/14
This soup needs a few hours’ cooking to be at its best, but it’s worth it. If you can persuade your butcher to give you some bones, they are wonderful thrown in during cooking. Read more
SCALLOP CARPACCIO WITH FENNEL AND POMEGRANATE. 30/12/13
Make sure you get the freshest scallops for this dish, and slice them thinly. Read more
DEVILS ON HORSEBACK SALAD. 14/12/13
My devil's salad uses those pancetta-wrapped prunes so beloved at Christmas time. I like to stuff the prunes with pickled pear to give them extra crunch and flavour. Read more
CELERIAC WITH DILL POTATOES AND SHAKEN REDCURRANTS. 04/10/13
This celeriac dish makes for a delicious meal that costs only a few pence to make. Read more
GRILLED SWEETCORN, SOUR CREAM, LIME, CHILLI & CORIANDER. 23/08/13
Read more
CHOPPED BEEF WITH JERSEY ROYALS AND PICKLED CHERRIES. 16/08/13
Read more
SUMMER MINESTRONE WITH BACON. 12/07/13
Read more
BROAD BEAN, YOGURT & MINT SOUP 28/06/13
This is a wonderfully simple and refreshing dish that really showcases the flavours of broad beans. Read more
GAZPACHO. 21/06/13
A Spanish favourite, gazpacho is full of healthy vegetables. I like to think of this as liquid salad! Read more
ZUPPA DI ZUCCHINE. 21/06/13
This is a lovely, clean-tasting soup. Adjusting the amounts of cream and Parmesan will determine its richness. Read more
SORREL SOUP. 21/06/13
A traditIonal sorrel soup recipe, with potatoes and cream. Read more
RISI E BISI. 14/06/13
A wonderful way of showing off peas and celebrating spring. Make sure you retain the pods of your peas as they are incorporated into this recipe. Read more
SLOW COOKED PEAS WITH TOMATO AND BAKED EGG. 14/06/13
Slow cooked peas with tomatoes and egg, a perfect supper if your cupboards are looking a bit bare. Read more
ASPARAGUS WITH BAGNA CAUDA SAUCE. 24/05/13
Originating from northern Italy, this dish celebrates anchovy and fresh young garlic — two of my favourite things. It is traditionally served with crunchy raw vegetables but it is also great with lightly boiled veg too. The sauce is perfect for anchovy fiends.  Read more
TEMPURA PRAWN DONBURI. 15/04/13
You ideally want to use dashi in the sauce, but it’s quite hard to find, so I’ve included instructions to make a dashi substitute using the prawn shells. I’ve used only prawns in this dish, but you can also batter a few vegetable slices as well – just make sure you cut them finely enough. Read more
LAMB RAAN WITH CHOPPED CAULIFLOWER SALAD. 31/03/13
The lamb here needs to marinate for 24 hours before cooking, so factor that into your plans. Read more
RAW FISH TOSTADA WITH GREEN APPLE SALSA. 28/01/13
A healthy meal which uses citrus juice to "cook" the raw fish. Read more
CHOPPED LIVER. 22/01/13
A flavoursome Jewish chopped liver dish that is low in cost and packed with protein and iron. Read more
BAKED VACHERIN MONT D'OR. 01/12/12
Baked vacherin mont d'or, served warm fondue-style  with potatoes, ham and cornichons to dip into the rich tangy cheese.  Read more
PAPRIKA PORK BELLY WITH PARSLEY OIL & WHITE BEANS. 03/11/12
Stevie Parle's paprika pork belly with parsley oil and white beans, a delicious sunday roast for winter - with a kick. Read more