A delicious recipe from Rick Stein’s excellent book ‘Seafood Lovers’ Guide. For those who don’t know Arbroath Smokies are a delicacy from the East Coast of Scotland. They are small haddock which are traditionally hot-smoked in a kiln over hardwood chips – thus they are already cooked and ready to eat. In this recipe used by Anthony Sargeant the meat has been flaked from the bone and skin and incorporated in layers with potato dauphinoise to be baked in the oven. It is delicious comfort food. Here it is served with a few stir fried courgette and pakchoi pieces.
Looks good – tastes wonderful. Below is the recipe for the Prawns and Courgettes. Anthony Sargeant recommends this light stir fry dish but beware of overcooking the prawns – they will turn rubbery and only need a few minutes in the pan at the very end. The Pak Choi was simply chopped across the leaves with garlic and fresh ginger added with a little soya sauce. (A small yoghurt Raita would be nice on the side)
Squid is cheap and readily available. Anthony Sargeant prepared and cooked this squid for supper on Tuesday evening. It helps to turn the squid inside out before cutting the rings so that they remain open when frying also to get the batter to stick it is a good idea to first coat with rice flour before putting in the batter. Lift then out and put the battered rings onto a long skewer ready to slide them off into the hot oil.
Making its way through the early morning mist cloaking the sea loch at Ullapool in Scotland this boat is returning with its catch. Photographed in 1976 by Anthony Sargeant while on an extended holiday along the West Coast of Scotland. It is a very traditional clinker built small fishing vessels of which there used to be thousands around the UK coast.
Anthony Sargeant had wondered what it was like to cook a great Portuguese delicacy dry salt cod. One can understand the reasons for preserving fish in this way (the dry salted cod can be stored without a refrigerator for many months). It needs prolonged soaking and rinsing to rehydrate it before cooking. In this case […]
Anthony Sargeant cooked this omelette a few nights ago for supper using a recipe adapted from Rick Stein’s useful book ‘Sea Food Lovers’ Guide’. Finished under a very hot grill this is a very simple dish to make. Naturally smoked haddock is poached in milk and then flaked when cool enough to handle removing any […]