Home-Brew Recipes

Posts Tagged ‘smoked food’

The classic combination of potatoes and smoked fish is reworked in pasty. Always ask your fishmonger for pale smoked rather than yellow haddock as the latter trends to have been dyed to look bright and often has not been smoked properly at all. It is all worth paying the extra for the real thing.

Ingredients:

115g – cold butter which is cut into chunks, cold water to mix, 2 – pale smoked haddock fillets, 60ml – full-fat milk, 150ml – double cream, 2 – eggs, 200g – peeled and diced potatoes, 225g – plain flour, pinch of salt, 3-4 – black peppercorns, sprig of fresh thyme, ground black pepper to taste.

Preparation Method:

1. Preheat the oven to 200^o C. Use a food processor to make the pasty. Put the flour, salt and butter into the food processor bowl and process until the mixture resembles fine breadcrumbs.
2. Pour in a little cold water and continue to process until the mixture forms a ball. If this takes longer than 30 seconds add a  dash or two more water.
3. Take the pasty ball out of the food processor, wrap it in clear film and leave it to rest in cool place for about 30 minutes.
4. Roll out the pasty and use it to line a 20cm flan tin. Prick the base of the pastry all over with a fork then bake bind in the preheated oven for 20 minutes.
5. Put the haddock fillets in a pan, with the milk, peppercorns and thyme. Poach for 10 minutes. Remove the fish from the pan, using a slotted spoon and flake the flesh into a small chunks. Allow the poaching liquor to cool.
6. Whisk the cream and eggs together in a large bowl, then whisk in the cooled poaching liquid.
7. Arrange the flaked fish and diced potato in the base of the pastry case, and season to taste with black pepper. Pour the cream mixture over the top.
8. Put the flan in the oven and bake for 40 minutes, until lightly browned on top and set.

Risottos are a great way of making more expensive ingredients, in this case smoked trout stretch further. The strong flavor of the smoked fish permeates all the way through the dish, and I combination with the cream and white wine, produces a rich and delicious all-in-one dish supper, perfect for the cold months of winter.

Ingredients:

2 – finely chopped onions, 1 cup – white wine which is dry, 3 tablespoon – grated grano padano cheese, 4 tbsp – chervil, 30ml – olive oil, 3 cup – risotto rice and salt and black pepper.

Preparation Method:

1. First, oil should be heated in a saucepan or any other pan. Onions which are chopped should be fried for few minutes until onions become softened.
2. Secondly, rice should be added to the pan and allow it to heat for 5 minutes because the rice grains should be clear.
3. White wine will add taste and flavor to the recipes so add it to the pan and mix well for 5 minutes so that the wine will be absorbed by the rice.
4. Next, you have to add hot stock to the pan and stir continuously and wait until it gets absorbed. Then, you can add some more hot stock to the pan and allow it to get absorbed by the rice.
5. When all the mixture gets thickened, you can be sure that risotto will be cooked properly and the boiled rice will have a soft texture.
6. Switch off the stove and stir the mixture in the sour cream and grano padano cheese so that the risotto will be delicious to taste.
7. Finally, chopped chervil and smoked trout, salt and black pepper can be added. Stir for few minutes and garnish with chervil sprigs also. Serve it immediately and you can also well-flavored fish stock so that the recipe will taste great.