Courtesy of @Gin_Cooperative 'Gin on the Rocks' with Sea Glass Gin - Winner of best UK classic gin in the 'Great British Food Awards 2019' judged by Raymond Blanc! Oct 31, 2012 - Jason Atherton uses gooseberries in his Waldorf salad for a great British twist. Mackerel and red gooseberry juice. Then serve a little with each fish. By entering your email address above, you agree to our, Last Minute Gifts & Treats for Food Lovers, The Best Artisan Food for Your Festive Larder, 7 Amazing Small Producers to Hunt Down This Christmas, Amazing festive food from the UK’s finest artisan makers, Netflix & grill: how to make the perfect burger, 175g gooseberries, topped, tailed and sliced, 1 stick lemon grass, bruised and broken up, 2 cloves garlic, halved and gently crushed. A classic British fish dish with a Mexican-inspired twist Thomasina Miers' flash-fried mackerel with gooseberry relish: A Mexican twist on a classic British combo. Meanwhile, for the mackerel, preheat the grill to high. Stir to coat the potatoes and season with salt and freshly ground black pepper. Lay the mackerel fillets on a tray. Bursting with exciting summer flavours: the sharpness of the fruit is countered by calming floral undertones ... Grilled mackerel with pickled gooseberry ketchup. Place the mackerel in a long gratin dish with the lemon grass, garlic and chilli. Place the mackerel in a long gratin dish with the lemon grass, garlic and chilli. Place the marinade in a small pan with the Pastis and cook only until the liquid bubbles and the gooseberries begin to fall. Tangy fruit and oily fish go well together. Using a slicer, turn the fish over and continue cooking over a low heat for another 1 min. Flip and cook for a further 1 min until cooked. Competing for the top spot are three new chefs to the competition representing some of the most exciting culinary talent from London. Add the oil, lime juice and rind and seasoning, mix well and then add in the fish. See more ideas about british dishes, recipes, food. Place the mackerel skin-side up on a baking sheet and place under the grill for 4-5 minutes, or until just cooked through. Serve the fillets with the warm gooseberry sauce and a ⦠Mackerel burger, brioche bun, gooseberry jam, kohlrabi slaw and smoked mackerel emulsion Grilled Mackerel With Gooseberry Sauce, New Potatoes And Salad Leaves BBC salad leaves, salt, mackerel, olive oil, gooseberries, salt, freshly ground black pepper and 12 more Pasta With Mackerel And Eggs ekspansjasmaku-blogkulinarny Mackerel with gooseberry, lime and chilli marinade, recipe. Oct 31, 2012 - Jason Atherton uses gooseberries in his Waldorf salad for a great British twist. If Iâm cooking this for a crowd, I make the gooseberry pickle the day before to ensure it has a nice strong pickle flavor. Heat your oven to 160°C. The gooseberry is usually a fruit more suitable for cooking, needing considerable sweetening for palatability unless a savoury accompaniment for meat or fish. Alternatively, you can cook the mackerel under a hot grill. The recent series of the BBC's Great British Menu was all about celebrating the best local produce from around Britain. ... As this classic British pie is so simple, it's worth making your own pastry. Make 4 slashes in the skin of the mackerel with a knife. Great British Menu is back and 24 of the nation's top chefs are challenged to plate up perfection. "Gooseberry sauce sounds like an odd thing to combine with the fish, but the two come into season at more or less the same time and the acidity of the gooseberries complements mackerel ⦠Oct 31, 2012 - Jason Atherton uses gooseberries in his Waldorf salad for a great British twist. For the salad, place the salad leaves into a bowl, drizzle over the olive oil and season with salt and freshly ground black pepper. Jan 3, 2016 - Hit 500 board limit. Brush all over with harissa; season with a little salt. Roast pheasant with sherry glazed parsnips and chestnuts. Our favourite picture of the year! Mix together the 50 g salt, smoked paprika and sugar and sprinkle evenly over the fillets. Lay the mackerel on the hot barbecue and cook, without moving, for 2â3 minutes. A great recipe to prolong enjoyment of the short gooseberry season. To serve, place the mackerel fillets onto serving plates and divide the new potatoes, salad and gooseberry sauce between them. Warm over a gentle heat, add the gooseberries⦠FOR THE GOOSEBERRY PICKLE SOLUTION. Photograph: Aliki & Ania Serve straight away, with ⦠Brush the flesh side of the mackerel fillets with the wholegrain mustard, brush both sides with olive oil and season with salt and freshly ground black pepper. Another award, you say? Finely chop the shallots and sweat gently in the oil for 10 minutes until well softened but not at all coloured. Turn once to cover well and then leave for up to one hour. We are delighted our Rhubarb Old Tom has been Highly Commended by none other than Raymond Blanc in the flavoured gin category of the Great British Food Awards 2019?! The relish is also lovely served with strong cheeses. Start with three tablespoons of sugar, the juice of a lemon and a pinch of salt. . Get delicious seasonal recipes and exciting British artisan food and drink news delivered to you every fortnight. Think we might be on to something with this one, gang ??⭐? Remove the lid and mash the gooseberries lightly. Add the cream and sugar to the pan, season with salt and freshly ground black pepper and continue to cook for a few minutes. Jun 15, 2020 - Michael Bremner serves cured mackerel with fermented gooseberries and a fresh, zingy elderflower dressing for a beautifully summery dish. This Grilled Mackerel with Pickled Gooseberry Ketchup is a dish I like to make as an appetizer when I have guests for dinner.Itâs a fresh combination of ingredients and flavors and the pickled gooseberries cut through the oiliness of the mackerel deliciously! For the new potatoes, place the new potatoes in a saucepan of boiling water and boil until tender. Add the mackerel, skin-side down; fry for 3 mins until crisp. Place the mackerel fillets in a pan with a piece of baking parchment paper underneath, and add a drizzle of Wharfe Valley rapeseed oil for approximately 5 minutes. Heat the oil in a frying pan over a medium-high heat. Kerstin Kühn and Neil Gerrard caught up with the four finalists who cooked a banquet for Prince Charles and the nation's top suppliers. Explore. Who agrees? And all your foodie favourites in the @gbf_mag Great British Food Awards. Mackerel is the most obvious but don't discount serving it with pork as well. All they will need is a little olive oil a good twist of pepper and a healthy sprinkling of Cornish sea salt. We're raising a glass tonight to celebrate Sea Glass Gin winning the Classic Gin category at the Great British Food Awards 2019! HQ: Vote for Olly! 1 litre white wine vinegar 250 ml water Add the oil, lime juice and rind and seasoning, mix well and then add in the fish. Remove from the heat, cover and set aside to keep warm. For the gooseberry sauce, heat the butter in a small saucepan, place the gooseberries into the pan, cover and cook over a medium heat for 20-25 minutes until tender. For the breaded mackerel: Mackerel fillets â pinned boned and trimmed Malden salt ; English mustard Sliced white bread ; Borderfields rapeseed oil Unsalted butter For the gooseberry puree: 500gm fresh gooseberries ; 100 gm caster sugar 30 gm unsalted butter ; ½ lemon â juice only 20 ml double cream ; For the pickled lemon zest: After our fantastic news last week it is great to see our local newspaper reporting on our success! Cook the fillet skin side down for ¾ of the process, then flip over the fillets for the last few seconds (the great thing about this is the Mackerel does not stick) and remove the fillets from the frying pan. They are fighting it out for the chance to cook at a glorious banquet marking the centenary of the Women's Institute, at London's historic Draper's Hall. Wrap in cling film or cover and chill for 2 hours. Fry the courgettes for 3 mins until golden; remove from the pan. Drain, return to the pan and drizzle over the olive oil. Celebrate the arrival of gooseberry season by attempting Dominic Chapman's sublime gooseberry crumble recipe over the summer months. Read about our approach to external linking. Wash off the salt mixture and pat the mackerel dry. ... opportunity to run through a series of alcohol-free pairings that were offered as an accompanying flight to the tasting menu at restaurant Hjem near Hexham in Northumberland. Make your own custard as Dominic suggests â cheats never prosper! ? Mackerel with Pickled Gooseberries, Gooseberry Wine Jelly and Gooseberry Puree, by Kenny Atkinson 04 July 2010 This recipe for mackerel with pickled gooseberries, gooseberry wine jelly and gooseberry purée, made Kenny Atkinson, chef-patron of the eponymous restaurant at Rockliffe Hall in County Durham, one of the four winning finalists in the BBC's Great British Menu 2010 . For the gooseberry sauce, heat the butter in a small saucepan, place the gooseberries into the pan, cover and cook over a medium heat for 20-25 minutes until tender. Turn the fish over and barbecue for another 2â3 minutes or until the flesh is cooked through. Find my new boards at Ian Warfield @IRW48. Paul Walsh is executive chef at Michelin-starred City Social. Heat the olive oil in a small saucepan. Dissolve the sugar in the lemon juice, in a heavy bottomed pot. It is important to remember that gooseberries can be served with meat and fish in rather the same way as tart Bramley apples are: oily fish such as mackerel is the classic pairing, but I have found recipes that match it with chicken, goose, pork and mutton or lamb. Remove the fish from the marinade and grill or barbecue fast for 2 minutes each side. Stir well to dress the salad. Great British Menu season 14 episode 1 London & South East - Starter & Fish : This week it is the heats for the London and south east region. Michael Bremner serves cured mackerel with fermented gooseberries and a fresh, zingy elderflower dressing for a beautifully summery dish. Set aside to keep warm. Mackerel, peas and gooseberry sauce Mackerel is the one fish I prefer to cook as fillets in order to achieve a crisp skin and a barely cooked interior. Turn once to cover well and then leave for up to one hour.Remove the fish from the marinade and ⦠This super-simple gooseberry relish recipe has a lovely balance between sweet and sour, thus making it a great accompaniment for fatty meats and fish, duck. Jun 9, 2018 - Michael Bremner serves cured mackerel with fermented gooseberries and a fresh, zingy elderflower dressing for a beautifully summery dish. Laura Mason & Catherine Brown, The Taste of Britain. Season the mackerel with salt and freshly ground pepper then fry the fillets, skin side down, for 2-3 mins, until the skin is golden. Great prizes up for grabs too! 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