Smoked Fishcakes

Smoked Fishcakes

These smoked fishcakes are super simple to prepare and are packed full of flavour. Smoked haddock is combined with a little potato and lots of fresh herbs.

Best served with homemade tartare sauce.

Smoked Fishcakes
Serves 2

Ingredients:

2 Smoked Haddock Fillets, 250ml Milk, 1/2 Onion, 8 Cloves, 1 Bay Leaf, 150g Boiled and Mashed Potatoes, 1 Egg Yolk, Large Handful Chopped Fresh Parsley, Chives and Dill, Zest 1 Lemon, Sea Salt, Cracked White Pepper

Method:

1) Place a saucepan over a medium heat and add the milk. Stud the onion with the cloves and add to the milk along with the bay leaf. Bring the milk to a simmer and add the haddock. Poach for around 10 minutes or until cooked and starting to flake. Remove the fish from the pan and set aside to cool.

2) In a large bowl combine the potatoes with the egg yolk, herbs and lemon zest. Flake the fish into the mixture and fold lightly to combine. Season the mixture to taste with sea salt and cracked white pepper.

3) Form the mixture into equal patties – compressing well to ensure they don’t fall apart. Transfer to the fridge to set for at least 2 hours.

4) Heat a large non-stick pan over a medium heat and add a little oil. Fry the fishcakes for around 7 minutes each side or until golden brown and piping hot.

Enjoy!

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Rum Kugelhopf

Rum Kugelhopf

My favourite way to start the day – this kugelhopf is more savoury than sweet and packs a punch with the addition of rum soaked prunes. The dough is left to rest in the fridge for two days – imparting the delicious yeasty flavour of freshly baked sourdough.

Kugelhopf is great dunked in coffee in the morning, drizzled with honey as an afternoon snack or lightly toasted and served with cheese after supper.

Rum Kugelhopf

Ingredients:

For the Dough: 300g Strong White Bread Flour, 60g Caster Sugar, 1sp Sea Salt, 1tsp Dried Yeast, 75g Unsalted Butter (Cubed and Softened), 125ml Semi-Skimmed Milk, 1 Large Egg (Beaten)

To Finish: Small Handful Blanched Almonds, 80g Prunes, 3tbsp Dark Rum, 1 Large Egg, Icing Sugar

Method:

1) Place the flour, sugar, salt and yeast in a mixer with a dough attachment – mix a little to combine. Pour in the milk and egg and mix for 5-10 minutes on medium speed until the dough is elastic. Slowly add the butter whilst mixing over a period of around 5 minutes until fully combined into the dough. Transfer the dough to a large bowl and cover with cling film. Transfer to the fridge and allow to rest for 48 hours. Soak the prunes in the rum and transfer to the fridge for the same period.

2) Grease a kugelhopf mould with a little softened butter – place an almond in each/some of the grooves in the bottom of the tin. Remove the dough from the fridge and scrape out onto a clean surface. Lightly drain the prunes and gently fold into the dough. Mould the dough into a ball and make a large hole in the centre. Place the dough in the mould and brush  with a little of the egg wash.Cover the mould with a damp tea towel and transfer to a warm area. Allow to rest until the dough has doubled in size (around 2 hours).

3) Pre heat the oven to 200c. Transfer the kugelhopf to the oven and bake for around 30 minutes or until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to stand for 15 minutes before turning out onto a wire rack. Dust with icing sugar.

Enjoy!

Lamb Rack, Nut Roast, Cranberries

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A festive dish of roast rack of lamb, delicious nut roast and muscovado cranberries.

The earthy richness of the nut roast pairs perfectly with the subtle lamb and bitter cranberry.

Great served with fondant potato, a drizzle of good olive oil and a sprinkling of smoked sea salt.

Lamb Rack, Nut Roast, Cranberries
Serves 4

Ingredients:

For the Lamb: 2 Single Loin Lamb Racks, 2 Garlic Cloves, 5 Thyme Sprigs, Olive Oil, Smoked Sea Salt, Cracked Black Pepper

For the Nut Roast: 150g Spinach, 300g Chopped Mixed Nuts, 1 Shallot (Finely Chopped), 1 Carrot (Grated), 200g Fresh Tomatoes (Chopped), Small Handful Sun-dried Tomatoes (Chopped), 1 Large Egg (Beaten), 75g Emmental (Grated), Small Handful Chopped Parsley, Sage and Mint, 1 Garlic Clove (Crushed), 50ml Vegetable Stock, Cracked Black Pepper

For the Cranberries: 100g Fresh Cranberries (Halved), 75g Dark Muscovado Sugar

Method:

1) Preheat the oven to 180c. Make the nut roast by combining all of the ingredients in a large bowl and mixing well. Transfer the mixture to a greased and lined loaf tin and bake in the oven for 1 – 1 1/2 hours or until the roast is golden and cooked through. Remove, allow to cool slightly and then turn out.

2) Meanwhile, place the cranberry halves on a lined baking sheet. Top each cranberry with a little muscovado sugar and roast in the oven at 180c for 10-20 minutes or until the sugar has melted and the cranberries have started to dry out (be careful not to overcook).

3) Preheat the oven to 210c. Place a large frying pan with a little olive oil over a high heat. Season the lamb racks well with smoked sea salt and cracked black pepper. Sear on each side for around 5 minutes in the hot pan with the thyme and garlic. Transfer to the oven and roast for around 15 minutes or until cooked to your liking. Remove and allow to rest for 10 minutes.

4) Slice the lamb and serve with the nut roast, cranberries and a good drizzle of olive oil. Great served with a potato fondant.

Enjoy!

Lamb Meatball Tagine

Meatball Tagine

This is a mashup of two of my favourite recipes – Lamb Tagine and Spiced Meatballs and makes for a super tasty supper. Great for serving friends, it is very easy to prepare.

This dish is great served with some lightly spiced couscous and natural yogurt.

Meatball Tagine
Serves 4

For the Sauce:

Follow the recipe for my Lamb Tagine, omitting the lamb from the recipe and cooking the sauce on the stove top over a low heat for around an hour or until reduced slightly.

For the Meatballs:

Follow the recipe for my spiced lamb meatballs – ignoring the sauce element of the dish. Cook the meatballs in a large non-stick pan over a medium heat. Add the meatballs to the sauce before serving.

Enjoy!

Smoked Pheasant, Citrus, Port

Smoked Pheasant, Celeriac, Citrus

A delicious combination of smoked pheasant breast, braised pheasant leg with walnuts and citrus, celeriac purée, port sultanas and air dried ham.

I smoked these pheasant breasts over a 50/50 mix of oak and birch for 3 hours – imparting a delicate smoke which is definitely evident without overpowering.

This dish is finished with a good drizzle of some exceptional olive oil from Guerrieri Rizzardi.

My recipe for celeriac purée can be found here.

Smoked Pheasant, Celeriac, Citrus

Smoked Pheasant, Citrus, Port
Serves 4

Ingredients:

For the Braised Pheasant Legs: 4 Pheasant Legs, 2 Garlic Cloves, 1l Game Stock, 1tbsp Walnuts, Zest 1 Lemon, Zest 1 Large Orange, Juice 1/2 Large Blood Orange, 1/2tsp Nutmeg (Grated)

To Finish: 2 Smoked Pheasant Breasts, Celeriac Purée, 2 Slices Air-Dried Ham, 2tbsp Sultanas, 125ml Port, Thyme Leaves, Sea Salt, Cracked White Pepper, Good Quality Extra Virgin Olive Oil

Method:

1) Season the pheasant legs and braise in the game stock with the garlic cloves on the stove top for around 1 hour over a low heat – or until the meat is falling from the bone. Remove from the stock and remove the meat from the bone, allow to cool slightly. Transfer the meat to a food processor and add all of the other ingredients. Pulse to form a coarse but well mixed force-meat. Set aside or keep warm until ready to serve.

2) Preheat the oven to 160c. Place the ham on a lined baking sheet and place into the oven. Cook for around 20 minutes or until the ham has dried out. Remove and set aside.

3) Place the sultanas and port in a small saucepan over a medium heat. Allow the port to reduce by 2/3. Set aside. Meanwhile, place a non-stick frying pan over a medium heat and add a little olive oil. Season the pheasant breasts with salt and white pepper and fry for around 4-6 minutes each side or until cooked through. Remove from the pan and allow to rest for 10 minutes.

4) Slice the pheasant breast and serve with some celeriac purée, the warmed leg meat mixture, a chunk of dried ham, some port soaked sultanas, a sprinkling of fresh thyme leaves and a good drizzle of olive oil.

Enjoy!

Lamb Biryani

Lamb Biryani

A superb recipe for a quick Lamb Biryani – aromatic and deeply spiced. Using lamb fillet or loin ensures this biryani is ready in 30 minutes – perfect for a weekday supper.

You can also omit the meat for a great side dish.

Lamb Biryani
Serves 4

Ingredients:

For the Lamb: 500g Lamb Fillet/Loin (Diced), 2tbsp Natural Yogurt, 1tsp Turmeric, 1tsp Fresh Ginger (Finely Chopped), 2 Garlic Cloves (Crushed), 1tsp Ground Coriander, 1tsp Sea Salt, 4 Small Onions (Finely Sliced)

For the Rice: 300g Basmati Rice, 35g Unsalted Butter, 2tsp Cumin Seeds, 1 Cinnamon Stick, 5 Cloves, 1tsp Sea Salt, 3tsp Cracked Black Pepper, 1 Red Chilli (Finely Chopped), 900ml Water

To Finish: 2tsp Garam Masala, 1tsp Saffron (Soaked in 50ml Milk), 3tbsp Sultanas (Soaked in Boiling Water), 3tbsp Cashew Nuts, Large Handful Fresh Coriander (Chopped)

Method:

1) Pre heat the oven to 200c. Combine the lamb with the yogurt, turmeric, ginger, garlic, coriander and sea salt in bowl and mix well to combine. Place a frying pan over a high heat and add a little oil. Fry the onions in the oil for 5 minutes until soft and lightly browned, remove and set aside. Fry the lamb in the frying pan for 5 minutes – stirring frequently until well sealed. Set aside.

2) Meanwhile, place the butter, cumin, cinnamon, cloves, sea salt, black pepper and red chilli in a medium saucepan and place over a medium heat. Toast the spices in the melted butter for 2 minutes then add the rice and coat well with the butter. Add the water and bring to the boil. Reduce the pan to a simmer, cover and cook the rice for 10-15 minutes until just cooked and the water has been absorbed. Allow to stand for 2 minutes.

3) Place a small layer of lamb in a casserole dish and top with a layer of rice. Sprinkle with some of the fried onions, sultanas, cashews and garam masala. Continue to layer until the lamb and rice is exhausted. Top with the saffron milk and fresh coriander. Cover and transfer to the oven to bake for 10-15 minutes until warmed through and the rice has started to dry out. Remove from the oven and fluff through with a fork – mixing together all of the ingredients.

4) Serve the biryani with some natural yogurt.

Enjoy!