Post by Ali on Nov 6, 2011 13:39:28 GMT 1
Have just been watching 'The Great British Food Revival' - some fab receps for Mackerel on there today, certainly something I'll be playing with this week, full of Omega 3 (Brain food - I need brains...)
www.bbc.co.uk/food/programmes/b017040n
Here's a couple of receps from the prog:
Mackerel and squid roll
Serve these spring rolls as a lip-smackingly good starter, or make smaller ones to serve as canapes.
Ingredients
For the rolls
1 onion, finely sliced
2 carrots, finely sliced
2 spring onions finely sliced
2 celery stalks, finely sliced
2 green chillies, finely sliced
250g/9oz squid, cleaned and finely sliced
4 fillets mackerel, chopped into small pieces
1 tbsp fish sauce
50g/1¾oz roast peanuts, chopped
1 lime, juiced
1 small knob of root ginger, peeled and grated
1 tsp sesame seeds
25g/1oz plain flour
100ml/3½fl oz warm water
10 sheets spring roll pastry
oil, for frying
For the dipping sauce
4 limes, juice only
25g/1oz sugar
2 tbsp soy sauce
50ml/2fl oz rice wine vinegar
50ml/2fl oz mirin
Preparation method
In a hot pan or wok, flash fry the vegetables and remove them from the pan. Place the squid and mackerel in the pan and cook for 30 seconds then remove from the pan.
In a bowl, mix the hot fish and vegetables with the fish sauce, peanuts, lime juice, ginger and sesame seeds and set aside to cool.
Mix the flour into the water and stir to make a thin paste. Lay out the pastry sheets and brush each one all over with the flour paste. Divide the fish mixture into five portions, wrap each one in a sheet of pastry then wrap each roll in a second sheet of pastry.
Heat the oil to 180C/350F in a deep-fat fryer or large saucepan then fry the rolls until golden-brown and crisp. Drain the rolls on kitchen paper. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
To make the dipping sauce, mix together all the ingredients in a bowl until well combined.
Serve the rolls immediately with the dipping sauce alongside.
Tea-smoked mackerel with crab apple jelly
Ingredients
For the crab apple jelly
500g/1lb 2oz crab apples, peeled and halved
250g/9oz sugar
water, to cover
gelatine leaves, soaked
For the mackerel
100g/3½oz white rice
100g/3½oz demerara sugar
25g/1oz tea leaves of your choice
8 mackerel fillets
salt and freshly ground black pepper
oil, for greasing
Preparation method
For the jelly, put the apples and sugar in a pan and pour in enough water to cover. Bring to a boil and cook until the apples are soft and falling apart.
Strain the cooked apples through a sieve and pour the strained liquid into a measuring jug. For every 500ml/18fl oz of liquid you will need two leaves of gelatine. Add the gelatine to the liquid while it is still hot, stir to dissolve, strain again then chill the jelly in the fridge.
For the smoking mixture, mix together the rice, demerara sugar and tea leaves in a bowl. Line a deep pan or wok with aluminium foil, place over a high heat and add the smoking mixture.
Season the mackerel with salt and freshly ground black pepper. Grease a cooling rack with a little oil and place the mackerel on the rack, skin side down. When the mixture begins to smoke, place the rack on top of the pan or wok and cover with aluminium foil. Turn off the heat and let the mackerel cook slowly as it cools.
When cooked, place the mackerel fillets onto serving plates and serve with the crab apple jelly.
www.bbc.co.uk/food/programmes/b017040n
Here's a couple of receps from the prog:
Mackerel and squid roll
Serve these spring rolls as a lip-smackingly good starter, or make smaller ones to serve as canapes.
Ingredients
For the rolls
1 onion, finely sliced
2 carrots, finely sliced
2 spring onions finely sliced
2 celery stalks, finely sliced
2 green chillies, finely sliced
250g/9oz squid, cleaned and finely sliced
4 fillets mackerel, chopped into small pieces
1 tbsp fish sauce
50g/1¾oz roast peanuts, chopped
1 lime, juiced
1 small knob of root ginger, peeled and grated
1 tsp sesame seeds
25g/1oz plain flour
100ml/3½fl oz warm water
10 sheets spring roll pastry
oil, for frying
For the dipping sauce
4 limes, juice only
25g/1oz sugar
2 tbsp soy sauce
50ml/2fl oz rice wine vinegar
50ml/2fl oz mirin
Preparation method
In a hot pan or wok, flash fry the vegetables and remove them from the pan. Place the squid and mackerel in the pan and cook for 30 seconds then remove from the pan.
In a bowl, mix the hot fish and vegetables with the fish sauce, peanuts, lime juice, ginger and sesame seeds and set aside to cool.
Mix the flour into the water and stir to make a thin paste. Lay out the pastry sheets and brush each one all over with the flour paste. Divide the fish mixture into five portions, wrap each one in a sheet of pastry then wrap each roll in a second sheet of pastry.
Heat the oil to 180C/350F in a deep-fat fryer or large saucepan then fry the rolls until golden-brown and crisp. Drain the rolls on kitchen paper. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
To make the dipping sauce, mix together all the ingredients in a bowl until well combined.
Serve the rolls immediately with the dipping sauce alongside.
Tea-smoked mackerel with crab apple jelly
Ingredients
For the crab apple jelly
500g/1lb 2oz crab apples, peeled and halved
250g/9oz sugar
water, to cover
gelatine leaves, soaked
For the mackerel
100g/3½oz white rice
100g/3½oz demerara sugar
25g/1oz tea leaves of your choice
8 mackerel fillets
salt and freshly ground black pepper
oil, for greasing
Preparation method
For the jelly, put the apples and sugar in a pan and pour in enough water to cover. Bring to a boil and cook until the apples are soft and falling apart.
Strain the cooked apples through a sieve and pour the strained liquid into a measuring jug. For every 500ml/18fl oz of liquid you will need two leaves of gelatine. Add the gelatine to the liquid while it is still hot, stir to dissolve, strain again then chill the jelly in the fridge.
For the smoking mixture, mix together the rice, demerara sugar and tea leaves in a bowl. Line a deep pan or wok with aluminium foil, place over a high heat and add the smoking mixture.
Season the mackerel with salt and freshly ground black pepper. Grease a cooling rack with a little oil and place the mackerel on the rack, skin side down. When the mixture begins to smoke, place the rack on top of the pan or wok and cover with aluminium foil. Turn off the heat and let the mackerel cook slowly as it cools.
When cooked, place the mackerel fillets onto serving plates and serve with the crab apple jelly.
all we do is stick a few chili flakes inside with whatever seasoning we have to hand and almost char them. Same with sardines but without the chili flakes.
we've just strung the ones I cleared from the polytunnel across the front of the woodburner. As they vary in colour rather like traffic lights it looks rather festive!
