Recipes for May 2015


Serves 0




Heat a barbecue until flames have died down and it is white with heat. Shuck 12 oysters and arrange on a barbecue rack. Mix 50g unsalted butter, 2 tsp balsamic glaze, 1 tbsp chopped parsley, 1 anchovy fillet, crushed and season with black pepper. Cook the oysters on the barbecue for 3 minutes. Spoon on some of the butter and continue to barbecue for a further minute. Serve with soda bread and samphire.

We created this to serve to guests this week - it is incredibly easy and quick to make. Any smoked fish - including haddock work well with this.
There is excellent hot and cold smoked hake available at the moment from J. Bennett Jnr on the market.

Peel and dice 2 large sweet potatoes, cook until tender in boiling water. Put 250g smoked fish fillet into an frying pan with 500mls semi skimmed milk. Add a bayleaf or sprig of thyme and a slice of onion. Bring to the boil and poach for 4 - 5 minutes or until the fish is opaque and will flake easily. Strain the milk and flake the fish, removing any skin and bones that you can find. Put the cooked potatoes back into a large saucepan and mash over a high heat until soft. Blend on as much milk as required to make a thick cream - you may need a little more or less than used for poaching the fish. Stir in the flakes of hake with 30g butter and season to taste.

We added some blanched samphire to ours for colour and texture - but blanched kale or a sprinkling of chopped chives would work just as well. Spoon out large ladlefuls to serve - no need for bread really.

Alaskan Smoked Sockeye Salmon Dip

Mix 100g very  finely chopped Alaskan smoked sockeye salmon with 150mls fromage frais, add creamed horseradish and lemon juice to taste. Stir in 2 tablespoons chopped chives and adjust seasoning with freshly ground pepper. Serve on toast or with carrot and cucumber batons or radishes.

We had a visit from Chalk Stream Foods this week and used their hot smoked trout and it was a great alternative.