Recipies

1. 

   Albacore Tuna

   tuna is line caught by a Cornish boat off the coast of Spain. Apparently we have a quota there which is currently being fished. It is also known as longfin due to its long pectoral fins and it is tagged. It is a pinky grey colour with a flakier texture than yellow fin tuna. Cook as for yellow fin tuna, i.e. quickly in a hot pan. Do not poach. Ingredients: Sauce: 1 tbsp olive oil ...

2. 

   Galican Style Hake with Potatoes and Peas

   es: 4 4 potatoes, peeled and thinly sliced into rounds 1 large onion, peeled and sliced 1 bay leaf hake steaks 6 tablespoons olive oil sea salt 150g fresh or frozen peas 1 clove of garlic, thinly sliced 2 tomatoes, quartered 1 teaspoon paprika handful of finely chopped parsley Preheat oven to 400f/200c/gas 6 (in other words hot). Lay ...

3. 

   Grilled Fish with Tartare Sauce and Melted Cheese

   2 fish fillets - cod, hake, whiting, plaice, halibut - anything you like 2 tablespoons tartare sauce (see recipe No 62 or cheat’s version from a jar) grated zest and juice from 1/4 lime 3 tablespoons mature cheddar cheese, grated 1 dessertspoon capers 2 cornichons (baby gherkins) 2 tablespoons breadcrumbs 1 dessertspoon chopped fresh coriander (you can us...

4. 

   Salmon and Smoked Haddock Fish Cakes

   this recipe you could use either Smoked Haddock or Smoked Cod. 175gm salmon fillets 250gm smoked haddock 300ml milk 1 clove 1onion, halved 1 bay leaf 50gm butter 250gm mashed potato(approx 350gm potato boiled and mashed) splash Worcester sauce 2 hard boiled eggs, finely chopped 2 tablespoon chopped fresh parsley 1 tablespoon chopped fre...

5. 

   Sorrel and Herb Tarts with Melted Goats Cheese

   sorrel is plentiful now. So, if you haven€™t got any of this herb in the garden, look out for the long thin leaves - they look like mini dock leaves and you€™ll find them sheltered under long grass. The lively and lemony flavour goes well with the spinach and goat€™s cheese. This tart makes a wonderful summer€™s lunch with salad leaves from the garden o...

6. 

   Lamb tagine

   Serves 4 450g (1lb) diced shoulder of lamb (excess fat removed) 1 large onion 2 cloves of garlic 1 x 400g tin of plum tomatoes 1 teaspoon paprika ½ teaspoon ground cinnamon 2 teaspoons ground cumin 1 teaspoon ground coriander A pinch of dried chopped chillies (optional) 150ml (¼ pint) water 6 slices of preserved lemons o...

7. 

   Jewelled couscous

   cup of couscous Juice of ½ lemon 1 small onion 1 red pepper and 1 green pepper 3 tablespoons oil Small bunch of fresh coriander Salt and freshly ground black pepper Instructions: Finely chop the onion. Peel, de-seed and chop the peppers. Fry the peppers and onion gently in a little oil without colouring. Remove from the heat, add the couscous followed by 1 cup ...

8. 

   Seared Sea Bass on Tagliatelle with a Herb Sauce

   es 4 4 sea bass fillets, skin left on 1 tablespoon lemon juice 2 tablespoon olive oil Salt and freshly ground black pepper Oil for frying 450g (1lb) tagliatelle pasta For the herb sauce: 5 sprigs of fresh parsley 2 sprigs of fresh mint A few fres...

9. 

   Steamed Venison Pudding with Figgy Pastry

   es 4 700g (1½ lbs) diced venison 1 large onion 1 clove of garlic Bay leaf Few leaves of sage Sprig of rosemary 1 tablespoon plain flour Salt and freshly ground black pepper Pinch of ground juniper berries and nutmeg 275ml (½ pint) of strong dark beer 1 tablespoon Worcester sauce 150ml (¼ pint) stock or water Oi...

10. 

    Rhubarb Jam

    (1½lbs) trimmed and cleaned rhubarb Grated rind and juice of 2 oranges 700g (1½lbs) jam sugar Put the rhubarb, orange zest and juice into a pan with the sugar. Warm until the sugar has dissolved and then bring to the boil, stirring for about 15 minutes. Test if it's at setting point by putting a teaspoon on a plate in the fridge. If it sets and forms a skin as it cools you'...