Supper of flaked Arbroath Smokie baked in a potato dauphinoise with courgette and pakchoi

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supper of arbroath smokies potato dauphinoise with courgette and pakchoi

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.

Prawns with Courgettes served with rice and Pak Choi

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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)

Recipe:

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Dinner on Christmas Day – Thinly sliced Smoked Venison

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Anthony Sargeant cooked this very simple and modest meal for dinner on Christmas Day. The cherrywood smoked venison was cooked surrounded by garlic cloves sous vide at a low temperature and then finished in hot pan in cold-pressed rape-seed oil. After resting the individual venison portion of just 80g was thinly sliced and plated as shown. It was served with the halved garlic cloves, cubes of celeriac, carrots, brussel sprouts, and baked potatoes. The relish at 11 o’clock in the photograph is home-made pickled damsons stoned and in their own syrup. The sauce on and around the venison was manufactured from previously home-made (defrosted) chicken and beef stock with damson vinegar added to sharpen the taste. A surprisingly and charmingly light meal and unlike so many peoples idea of ‘Christmas dinner’ – it left one feeling satisfied but not bloated.

Salt Cod Gratin

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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 […]

via Salt Cod gratin

Omelette Arnold Bennett – piping hot and ready to serve

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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 […]

via Omelette Arnold Bennett