Just Ridiculous Smoke Mackerel & Horseradish Potatoes

It’s all about the ‘tatas this one. I reckon that it would pair really well with a rare fillet steak or some sweet steamed lobster instead of the fish.

Prep 10 mins, Cooking time 25 mins.

• Enough floury potatoes for two people
• 25g slightly salted butter
• 1 tbsp horseradish sauce (or more if you really enjoy it hot!)
• Juice of ½ lemon
• Good salt & freshly pounded black peppercorns
• 4 small or 2 large smoked mackerel fillets, with or without peppercorns, whatever you prefer
• Accompanying veg - whatever you like but carrots & peas works great!
• 1 very finely chopped spring onion (about 1 tbsp)

1. Peel & cut potatoes into similar sized chunks and boil for around 15 minutes, until tender.
2. Meanwhile, pre-heat the grill to medium/high.
3. Melt the butter gently in a pan and when it becomes liquid add the horseradish sauce stirring constantly. It may look a bit split but it will combine quite quickly.
4. Add lemon juice, salt and pepper and stir again well, it may split a bit again, keep at it!
5. Keep the sauce warm whilst you steam your accompanying veg.
6. When the veg is nearly ready, lightly warm the mackerel under the grill.
7. By this point the potatoes should be ready so drain & return to the pan.
8. Lightly crush with a potato masher then add the horseradish mixture.
9. Add the spring onion and combine well but don’t loose the texture by over mashing it.
10. Serve a pile of the potatoes, topped with two mackerel fillets each and surrounded by steamed veg.

Tags: mackerel, Potatoes, horesradish

Gluten, dairy, nut & virtually fat free Tea Loaf

This recipe uses gluten free flour no dairy (unless you count eggs) and is free from nuts and is virtually fat free.

• 150g mixed dried fruit
• 200ml hot strong black tea (I use red bush)
• 200g gluten free self raising flour
• 1 tsp xanthan gum
• 1 tsp ground mixed spice
• Finely grated zest of an orange
• 100g soft brown sugar
• 2 tbsp sunflower oil

1. Steep the fruit in the hot tea overnight or at least for two hours.
2. Preheat oven to 160ºC. Prepare a loaf tin by buttering the inside and lining the bottom with baking parchment.
3. Mix the dry ingredients in a bowl then add the remaining ingredients.
4. Stir the mixture until just combined then pour into the loaf tin.
5. Bake for 1 hour.
6. Allow tin to cool for 10 minutes before turning loaf out onto a cooling rack.
7. Serve still warm with lashings of real butter!

Tags: Gluten Free, tea, loaf, cake

Lamb Steaks with Mediterranean Sauce

Makes a delicious weekday supper or summertime lunch. The ingredients for the sauce can be varied infinitely to suit your tastes, be bold and have a go at creating your own version.

Serves 2
Approx. 3 hours including making the oven dried tomatoes

• 15-20 Cherry tomatoes
• 1 clove garlic, crushed
• ½ tsp dried herbs (provencal, oregano or thyme is good)
• ½ tsp freshly ground black pepper
• 1 tsp sea salt (pref. Maldon flaked)
• 2 tsp olive oil
• 2 tbsp olive oil
• 1 tsp fennel seeds
• 1 bay leaf
• 1 onion, thinly sliced
• 2 tbsp Tomato puree
• Handful of halved black olives
• Glass of dry white wine
• 1 x 1inch thick Lamb leg steaks
• 2 tsp olive oil
• 1 tsp freshly ground pepper
• ½ tsp sea salt

1. Halve and partially deseed the tomatoes and place in a bowl with the crushed garlic, salt, pepper and herbs.
2. Leave to stand in a cool place for about an hour stirring occasionally.
3. Preheat the oven to 120°C / 250°F / Gas Mk ½.
4. Place a wire cooling rack over a baking tray and arrange the tomato halves on the wire rack cut side up. The juices out of the tomatoes and some of the garlic will be left in the bowl, set this aside for later.
5. Now bake the tomatoes nice and slowly for about 45 minutes until they are dried on the outside and slightly firm but not crisp.
6. Put the tomatoes into a clean bowl, add the 2 tsp olive oil, stir to combine and set aside.
7. Heat the 2 tbsp olive oil in a medium pan (with a lid) over a medium high heat. When it starts to shimmer add the fennel seeds and bay leaf and fry for a minute until the fennel releases its fragrance.
8. Add the onion and the garlic from the reserved tomato juices to the pan and fry for 5 minutes until the onion is softened and becoming golden.
9. Add the tomato puree and cook it stirring for a minute then add the olives and half of the wine.
10. Turn down to a low light and cook slowly covered.
11. Now pat dry the lamb steaks, brush with olive oil and season with salt and pepper.
12. Fry in a dry hot frying pan for about 5 minutes on each side for pink or longer if you prefer, set aside in a warm place for five minutes to rest.
13. Deglaze the meat pan with the remainder of the wine then add this to the tomatoe mixture.
14. When the sauce is becoming sticky serve in the centre of a plate with the lamb steaks on top.
15. Serve with simple boiled rice or a green salad.

Tags: lamb, tomato, olive, onion, sauce

Horseradish Dip

This has become a firm favourite with us. Based loosely on a number of recipes this goes really well with smoked fish, grilled or barbecued lamb or beef and will add a nice zing to a salad or a dip for crudités.

4 tbsp good Mayonnaise
2 tbsp good Creamed Horseradish
Zest & Juice of half a lemon
1 large spring onion or 2 tbsp chives, finely chopped

Combine ingredients, chill & serve. Will keep in the fridge for a week or so.

Tags: horseradish, mayonnaise, sauce

• Ham, Leek & Mushroom Quiche

• This is delicious served warm from the oven with a green salad and/or french fries or cold the next day as lunch or at a picnic.

• 250g pack of puff or shortcrust pastry or a ready made quiche case
• 25g butter
• 2 Leeks, diced
• 50g white closed cup mushrooms, sliced
• 100g ham or cooked bacon, diced
• 4 eggs, whisked lightly
• ½ cup of cows or soya milk
• Salt & freshly white pepper (you can use black if you don’t have white but white has a nicer finish)
• 50g cheddar cheese, grated

1. Preheat the oven to 180°C / 350°F / Gas Mk 4.
2. If using a ready made flan case you can jump to number 6.
3. Roll out your pastry and line a 9” flan tin/dish with the pastry.
4. Prick the base all over with a fork then line with greaseproof baking parchment, fill the case with baking beans or raw rice and bake for 30 minutes.
5. Remove the case from the oven and allow to cool for 15 minutes or so, remove the paper and baking beans and discard.
6. Meanwhile, saute the leek and mushrooms for 5 minutes in the butter over a medium heat.
7. Add the ham/bacon to the leek mixture and set aside to cool slightly.
8. Spread the leek mixture over the bottom of the pastry case so that it is completely covered.
9. Season the egg mixture with a pinch of salt and a good pinch of pepper.
10. Pour eggs into the pastry case over the top of the leeks and top with grated cheese.
11. Bake for 30 minutes but check the edges of the pastry case don’t burn, the eggs should be set and reasonably firm to the touch.
12. Allow to cool for a few minutes before serving.

Tags: ham, leek, mushroom, egg, pastry