Selfish Sunak.didn't Think About Us...
News2 mins ago
just found out about smoked mackerel
24 Answers
Just tryed this smoked fish, and oh what joy i love it, just had it with salad and dollops of mayo, anyone got any other tips on what i could do with it, was thinking about kedgeree instead of smoked haddock, anything else thnks
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Try with toasted hazelnuts or toasted walnuts, add to brown rice with fresh watercress and serve with sour cream or yoghurt dressing.
Add to a fishcake mix for an extra seasoned flavour ie add some spinach, cooked mash potato and make tiny cakes - fry and seve with salad, or mash, or rice etc ....
Definitle need to have with some horseradish dressing on bed of seasonal salad leaves.
Use in an omlette with a touch of cumin and spring onion
Pate is good - as above. Try making in a blender with added coarse seed mustard, touch of lemon juice and low fat soft cheese - blend to a smooth puree. Chill to firm it up before serving.
Goes well in salads with avocado - cos there is a contrast in textures - and add toasted sunflower, pumpkin and hemp seeds. Dress and enjoy.
Heat it and add to salad - not just for cold use...
Make a pilaff rice dish with the fish and nice chestnut mushrooms, bit of corainder and onin...
Add to noodles for an oriental healthy hit - season with soy, ginger, herbs and also some cooked cucumber slices.
Hope that helps..
Add to a fishcake mix for an extra seasoned flavour ie add some spinach, cooked mash potato and make tiny cakes - fry and seve with salad, or mash, or rice etc ....
Definitle need to have with some horseradish dressing on bed of seasonal salad leaves.
Use in an omlette with a touch of cumin and spring onion
Pate is good - as above. Try making in a blender with added coarse seed mustard, touch of lemon juice and low fat soft cheese - blend to a smooth puree. Chill to firm it up before serving.
Goes well in salads with avocado - cos there is a contrast in textures - and add toasted sunflower, pumpkin and hemp seeds. Dress and enjoy.
Heat it and add to salad - not just for cold use...
Make a pilaff rice dish with the fish and nice chestnut mushrooms, bit of corainder and onin...
Add to noodles for an oriental healthy hit - season with soy, ginger, herbs and also some cooked cucumber slices.
Hope that helps..
Whiffey is wrong. Eat as much of it as you like. All the "fat" is very good for you as it contains omega 3 fish oil. But everybody else probably knew that!!!
Also you can combine your new found health food with a spot of fishing. Mackerel can be caught with a piece of tin foil, it is that easy!!
Mix some flaked smoked fish with cocous and fresh sweet tomatoes, spring onions and cucumber. Simple and refreshing.
Also you can combine your new found health food with a spot of fishing. Mackerel can be caught with a piece of tin foil, it is that easy!!
Mix some flaked smoked fish with cocous and fresh sweet tomatoes, spring onions and cucumber. Simple and refreshing.
Hi P - I'm well thank you for asking - off with the crisps for a rugby event tomorrow in Edinburgh at Goldenacre, then Viking re-enactment 'do' at Lanark old racecourse on Sunday, so no rest for few days.
As argued above - loads of good omega oils in s/mackerel - lineloic acid is the stuff, and very good it is too..but you may want to moderate / vary the intake - if you liked the s/mackerel, off you go and try smoked eel - brilliant stuff....
And look out for Iain Spink and his fresh original Arbroath Smokies at events around Scotland and the north. He won the UKTV food award for the best UK producer 2006 as well as the BBC Radio 4 award too - damn fine fishes they are too - he has a website with info at : http://www.arbroathsmokies.net
Jamie Oliver, Gordon Ramsay, Ian Rankin - they all bang on about Iains produce so do check him out! He'll be at the Lanark weekend Sat and Sunday so come along of you can - (I'm only there Sunday tho') - should be good fun!
Now, off for me albondigas al la casa....
Bon appetit!
As argued above - loads of good omega oils in s/mackerel - lineloic acid is the stuff, and very good it is too..but you may want to moderate / vary the intake - if you liked the s/mackerel, off you go and try smoked eel - brilliant stuff....
And look out for Iain Spink and his fresh original Arbroath Smokies at events around Scotland and the north. He won the UKTV food award for the best UK producer 2006 as well as the BBC Radio 4 award too - damn fine fishes they are too - he has a website with info at : http://www.arbroathsmokies.net
Jamie Oliver, Gordon Ramsay, Ian Rankin - they all bang on about Iains produce so do check him out! He'll be at the Lanark weekend Sat and Sunday so come along of you can - (I'm only there Sunday tho') - should be good fun!
Now, off for me albondigas al la casa....
Bon appetit!
Hi - P...I'm well, thank you for asking. Off with the crisps to rugby day at Goldenacre in Edinburgh Saturday and Medieval Fair and Viking bash at Lanark on Sunday - no rest here for couple of days.....
If you are getting all excited about the s/mackerel - keep eating it as they have loads of good omega oils as above - lineloic acid is the stuff and jolly good it is too. Try varying the intake though - have some smoked eel - brilliant stuff, that - or smoked trout is nice too, smoked halibut (pricey but heck of a flavour) etc etc
If you like the smoked stuff - get a taste of Iain Spinks original Arbroath Smokies - Gordon Ramsay, Ian Rankin, James Martin - they all bang on about his award winning produce. He has a website at : http://www.arbroathsmokies.net with an events listing, so track him down and consume - you'll not regret it.....he is at Lanark for both Sat and Sun (I'm only there sun hto') so come along if you can and have some fun - but do wash your fingers first ............
Now, off for some albondigas a la casa. Keep well..
Bon apetit!
If you are getting all excited about the s/mackerel - keep eating it as they have loads of good omega oils as above - lineloic acid is the stuff and jolly good it is too. Try varying the intake though - have some smoked eel - brilliant stuff, that - or smoked trout is nice too, smoked halibut (pricey but heck of a flavour) etc etc
If you like the smoked stuff - get a taste of Iain Spinks original Arbroath Smokies - Gordon Ramsay, Ian Rankin, James Martin - they all bang on about his award winning produce. He has a website at : http://www.arbroathsmokies.net with an events listing, so track him down and consume - you'll not regret it.....he is at Lanark for both Sat and Sun (I'm only there sun hto') so come along if you can and have some fun - but do wash your fingers first ............
Now, off for some albondigas a la casa. Keep well..
Bon apetit!
Hi P - Well - I am replete - following the main I have truffled a good punnet of Scottish strawberries with mascarpone - with pancakes of course......
And in reply to your valued query I have pleasure in confirming that 'albondigas' are meatballs........
Have them '...in the house style...' as per previous reply ('casa' is house) _which tonight Matthew, I are mostly eating like a 'spag bol style' - or try a albondigas en salsa de azafran y almendras - which if yoiu don't have Spanish, is with sauce (salsa) of saffron and almond - dead easy - blend roasted almonds with a little dry bread, pepper and olive oil and garlic. Heat some stock and lemon juice and white wine with saffron. Add the pureed mix, heat through and serve the meatballs nicely fried to brown with the sauce a crunchy salad and some fresh warm bread.....
Loads of nice tapas ideas using albondigas - use in soup, with chili sauce, with smokey chipotle sauce, with tomato salsa, etc etc etc .
Albondigas can be made of really any meat - chicken, turkey, lamb, veal, or even fish - its the shape the counts...A Greek version is 'avgolemeno' using rice as a base for the meatballs then usually served with a sauce of egg and lemon. Heaven..............
'Neeway - off to entertain the cats, de-louse and rest the weary bones in some nice fresh straw...
......hasta luego, senora
And in reply to your valued query I have pleasure in confirming that 'albondigas' are meatballs........
Have them '...in the house style...' as per previous reply ('casa' is house) _which tonight Matthew, I are mostly eating like a 'spag bol style' - or try a albondigas en salsa de azafran y almendras - which if yoiu don't have Spanish, is with sauce (salsa) of saffron and almond - dead easy - blend roasted almonds with a little dry bread, pepper and olive oil and garlic. Heat some stock and lemon juice and white wine with saffron. Add the pureed mix, heat through and serve the meatballs nicely fried to brown with the sauce a crunchy salad and some fresh warm bread.....
Loads of nice tapas ideas using albondigas - use in soup, with chili sauce, with smokey chipotle sauce, with tomato salsa, etc etc etc .
Albondigas can be made of really any meat - chicken, turkey, lamb, veal, or even fish - its the shape the counts...A Greek version is 'avgolemeno' using rice as a base for the meatballs then usually served with a sauce of egg and lemon. Heaven..............
'Neeway - off to entertain the cats, de-louse and rest the weary bones in some nice fresh straw...
......hasta luego, senora
I need a lot of hay by the way - reason is all too clear here but what can I do, really........
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