Ignore the chicken tits in the background, they were for something else.
Proper recipe for this is imminent. I swear.
Monday, 10 May 2010
Ham Hock Terrine
Ignore the chicken tits in the background, they were for something else.
Proper recipe for this is imminent. I swear.
Mackerel Stuffed with Gremolata
...Gremolata shouldn't have chilli in it really but who cares it's good like this. As a nation we do not eat enough mackerel, it is healthy, delicious and cheap as chips.
Gremolata Ingredients:
Made gremolata:
Gremolataed (?) Mackerel:
Recipe:
Per Person:
Mackerel:
1x Fresh as a Daisy, Bright Eyed Mackerel - Ask the fishmonger to Butterfly it. This means taking the bones out but leaving the fillets attached at the top. The fishmonger I went to said he couldn't do that so I just told him to fillet them.
Sea Salt, freshly ground black pepper, tiny bit of olive oil.
Big bit of cling film.
Gremolata:
Large handful flat leaf parsley - Quite finely chopped
1/2 a red chilli, even less if it's a Birdseye THIS IS NOT A SPICY DISH - Finely chopped
1 tsp capers - In vinegar or salted, soaked in water for five minutes if salted - Chunkily chopped
1 clove garlic nice and fresh, green centre taken out if there - Grated on the same grater you will use for the lemon zest
Zest and juice of half a lemon
1 Tsp olive oil
A generous, unhealthy seeming pinch of Sea Salt and some freshly ground black pepper
Method:
Combine gremolata ingredients, in a bowl and leave to sit for ten minutes at room temperature. See image.
If your yummy mackerel is butterflied put a big fat line of gremolata down the middle, if filleted, smear it all over the flesh side of one of the fillets. See image.
Now for the only tricky bit. Wrapping them in clingfilm.
Put the gremolataed (?) fillet or butterflied fish, skin side down near the edge of a bit of cling film.
If butterflied, fold the two fillets together, making the fish whole again. If filleted bang the second fillet on top and give it a gentle squish.
If you've ever smoked rollies, imagine you are making one. Roll-up the edge of the clingfilm nearest you over the fish and tuck it underneath, gently pulling towards yourself once tucked under the fish. Roll the fish up a few times keeping it really tight.
Twist the two end of the cling film to hug everything tightly to the fish, put it on a plate and leave it in the fridge for at least four hours. Ideally, do all this after breakfast, and cook the fish for your supper.
Make whatever you are having with the fish. Fire up the grill in time for it to be scorchingly hot by the time you are finished making your accompaniment.
I made pilaf rice (sepreate post coming), but you know whatever. Boiled Jersey Royals, any new potato really as long as you have buckets of butter? A nice bowl of rabbit food? Something else you happen to like or fancy on the day!
Take the fishies out of their cling film and rub them with a tiny bit of olive oil then season well with salt and pepper.
Pop them high up under the grill and leave them there until the skin begins to blacken and blister. Turn them over, same again. Even when filleted it won't be difficult to turn them over and keep the fillets on top of each other due to the long resting you'd bloody better have given them in the fridge all tightly wrapped up.
Serve with lemon wedge and your sexy accomapaniment. Scoff.
Dibble dibble. Over and out.
Gremolata Ingredients:
Made gremolata:
Gremolataed (?) Mackerel:
Recipe:
Per Person:
Mackerel:
1x Fresh as a Daisy, Bright Eyed Mackerel - Ask the fishmonger to Butterfly it. This means taking the bones out but leaving the fillets attached at the top. The fishmonger I went to said he couldn't do that so I just told him to fillet them.
Sea Salt, freshly ground black pepper, tiny bit of olive oil.
Big bit of cling film.
Gremolata:
Large handful flat leaf parsley - Quite finely chopped
1/2 a red chilli, even less if it's a Birdseye THIS IS NOT A SPICY DISH - Finely chopped
1 tsp capers - In vinegar or salted, soaked in water for five minutes if salted - Chunkily chopped
1 clove garlic nice and fresh, green centre taken out if there - Grated on the same grater you will use for the lemon zest
Zest and juice of half a lemon
1 Tsp olive oil
A generous, unhealthy seeming pinch of Sea Salt and some freshly ground black pepper
Method:
Combine gremolata ingredients, in a bowl and leave to sit for ten minutes at room temperature. See image.
If your yummy mackerel is butterflied put a big fat line of gremolata down the middle, if filleted, smear it all over the flesh side of one of the fillets. See image.
Now for the only tricky bit. Wrapping them in clingfilm.
Put the gremolataed (?) fillet or butterflied fish, skin side down near the edge of a bit of cling film.
If butterflied, fold the two fillets together, making the fish whole again. If filleted bang the second fillet on top and give it a gentle squish.
If you've ever smoked rollies, imagine you are making one. Roll-up the edge of the clingfilm nearest you over the fish and tuck it underneath, gently pulling towards yourself once tucked under the fish. Roll the fish up a few times keeping it really tight.
Twist the two end of the cling film to hug everything tightly to the fish, put it on a plate and leave it in the fridge for at least four hours. Ideally, do all this after breakfast, and cook the fish for your supper.
Make whatever you are having with the fish. Fire up the grill in time for it to be scorchingly hot by the time you are finished making your accompaniment.
I made pilaf rice (sepreate post coming), but you know whatever. Boiled Jersey Royals, any new potato really as long as you have buckets of butter? A nice bowl of rabbit food? Something else you happen to like or fancy on the day!
Take the fishies out of their cling film and rub them with a tiny bit of olive oil then season well with salt and pepper.
Pop them high up under the grill and leave them there until the skin begins to blacken and blister. Turn them over, same again. Even when filleted it won't be difficult to turn them over and keep the fillets on top of each other due to the long resting you'd bloody better have given them in the fridge all tightly wrapped up.
Serve with lemon wedge and your sexy accomapaniment. Scoff.
Dibble dibble. Over and out.
Friday, 7 May 2010
Sunshine on a Cloudy Day
Ingredients, and what was done with them. Banging! Sunshine on a cloudy day.
Sunday, 2 May 2010
Absolute Disgrace
Enough said.
I mean come on. And then a year and a half later you're advertising Waitrose?
AAAAAaaaarrrrrggggghhhhhhhhhhhh.
I mean come on. And then a year and a half later you're advertising Waitrose?
AAAAAaaaarrrrrggggghhhhhhhhhhhh.
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