Arbroath Smokies Online

Quick Arbroath Smokie Pate

smokies — Tue, 24 May 2011 14:19:04 +0000

Ingredients

225-340g (8-12oz) Arbroath Smokie
200g tub low fat soft cream cheese
15ml spoon (1tblsp) lemon juice
40g (1 and half oz) butter or margarine
15ml spoon (1tblsp) parsley, chopped

Method

1.Remove skin and bones from the Smokies and flake the flesh into a bowl or process using a food processor.
2. Beat in the cheese, lemon juice and butter or margarine, until pate is soft and smooth.
3. stir in the parsley and chill before serving with toast and salad.

ARBROATH SMOKIE CREPES

smokies — Tue, 10 May 2011 13:29:01 +0000

Ingredients

One pair Arbroath Smokies, boned, skinned and flaked
12 basic French crepes
1/2 onion
1/2 ounce butter
1 cup Vermouth
1/2 pint bechamel sauce
1/4 pint cream
1/2 teaspoon lemon juice
pinch parsley

Method

Melt the butter, add and sweat the finely diced onion. Pour off all the butter, add the Vermouth and reduce by half.
Add the bechamel, parsley and lemon juice. Cook for two minutes and then add the cream.
Add the flaked Arbroath Smokies to the sauce.
Fill the centre of the crepes with the smokie mixture and roll into cigar shapes. Serve with saffron rice and garnish

SMOKIE RAMAKIN

smokies — Mon, 09 May 2011 14:15:03 +0000

Ingredients

2 Hards Boiled Eggs
2 Arbroath Smokies
2oz Melted Butter
1oz Plain Flour
1 Small Carton Single Cream
2 Tablespoons White Wine (optional)
Grated Cheese
Salt and Pepper

Method

Chop hard boiled eggs and place in small dishes and flaked smokies.
mix melted butter with flour and cream, wine, salt and pepper for taste.
Pour over eggs and smokies mixture.
Cover with grated cheese and heat in the oven or under grill

Smokie and Tomato Flan

smokies — Fri, 06 May 2011 10:49:01 +0000

Ingredients

8″ pie crust, made with shortcrust pastry
2 or 3 Smokies
1/2 pint milk
4 eggs
4 tomatoes
Pastry: 8oz plain flour, 4oz butter or hard margarine , water to mix.

Method

Rub the butter into the flour and mix to stiff dough with water. Roll out to fit 8″ greased round tart tin.
Flake fish carefully. Mix with beaten eggs and milk and pour into the pastry case.
Cover the top with sliced tomatoes and bake in a moderate oven until set approximately 40 minutes.
Serve hot or cold

Smokie haddock pots with Montgomery Cheddar recipe

smokies — Mon, 02 May 2011 09:26:07 +0000

An elegant starter containing seasonal ingredients that will impress guests at Christmas or any winter dinner party.

Ingredients

800g spinach, washed and large stalks removed
1kg undyed smoked haddock fillet, with skin
400ml milk
600g tomatoes, halved
35g unsalted butter
500ml double cream
200g Montgomery Cheddar, grated

Method

1. Preheat the oven to 190°C/ fan170°C/gas 5. Put the spinach in a large saucepan, in 2 batches, and place over a medium-low heat. Cook, stirring, until the leaves have just wilted. Drain and, when cool enough to handle, squeeze out the excess liquid. Roughly chop, put into a bowl and season well. Set aside.
2. Put the haddock in a frying pan with the milk. Bring just to the boil, then cover, reduce the heat to low and poach gently for 10 minutes, until just cooked. Use a slotted spoon to lift the fish from the milk and, when cool enough to handle, flake into pieces, discarding the skin and any bones. Transfer to 8 x 300ml gratin dishes or a 2.5-litre dish. Discard the milk.
3. Deseed the tomatoes and slice. Melt the butter in a frying pan over a high heat, add the tomatoes and sauté until softened and the cooking juices are reduced. Season and set aside.
4. Add the spinach to the dishes/ dish, followed by the tomatoes. Pour over the cream and top with the grated cheese. Bake in the hot oven for 20-25 minutes, until golden and bubbling. Serve immediately.

Lemon Sole Roulades filled with Goats Cheese and Tomatoes

andrew — Fri, 29 Apr 2011 14:50:02 +0000

Ingredients

2 x 170g (6oz) Dover or lemon sole fillets, skinned
salt and black pepper
2 x 15ml spoon (2 tablespoons) fresh chopped dill
2 x 15ml spoon (2 tablespoons) medium fat goats cheese or soft cream cheese
4 cherry tomatoes, thinly sliced
zest and juice of half a lemon

Method

Preheat the oven to 200ºC/400ºF, Gas Mark 6

Place the fillets onto a board, skinned side up. Season. Sprinkle over half the dill. Reserve the remainder.

Lay the goats cheese over the fish and top with the tomatoes. Roll up and place into a greased ovenproof dish.

Add the lemon zest and juice and remaining dill. Cook in the oven for 10-15 minutes.Garnish with the dill and serve with asparagus.

Risotto with crayfish and wild mushrooms

andrew — Fri, 29 Apr 2011 14:49:14 +0000

Ingredients

15g/½oz butter
2 shallots, finely chopped
1 clove garlic, finely chopped
1 sprig thyme
handful chanterelle mushrooms, cleaned and chopped
250g/9oz risotto rice
100ml/3½fl oz dry white wine
600ml/1 pint hot fish stock
225g/8oz cooked crayfish tails
2 tbsp mascarpone or double cream
2 tbsp freshly grated parmesan
salt and freshly ground black pepper
2 tbsp chopped fresh flatleaf parsley

Method

In a medium saucepan, melt the butter and sauté the shallot and garlic for 5 minutes, or until softened. Add the thyme and mushrooms and gently fry for 2 minutes.

Stir in the rice until coated in the fat. Pour in the wine and allow to bubble for a minute or so.

Add a ladleful of the stock, bring to the boil, then reduce to a simmer, stirring constantly.

Add another ladleful of stock and stir again until absorbed. Continue adding more stock in this way until the grains of rice are plump and creamy. It should take about 15-18 minutes.

Fold in the crayfish tails for the last few minutes of cooking, followed by the mascarpone and parmesan. Season to taste with salt and freshly ground black pepper and stir through the parsley.

Cajun Mackerel

andrew — Fri, 29 Apr 2011 14:47:23 +0000

Ingredients

4 small mackerel, cleaned
3 x 5ml spoon (3 teaspoons) coriander seeds
3 x 5ml spoon (3 teaspoons) allspice berries
3 x 5ml spoon (3 teaspoons) green peppercorns
3 x 5ml spoon (3 teaspoons) cumin seeds
3 x 15ml spoon (3 tablespoons) white wine vinegar
1-2 drops of Tabasco sauce
1-2 drops of Angostura bitters
1-2 drops of Worcestershire sauce
55g (2oz) butter or margarine
chilli flowers, lime or lemon slices, to garnish

Method

Grind the spices using a pestle and mortar or place in a plastic bag and crush with a rolling pin. Mix the vinegar, Tabasco, bitters and Worcestershire sauce together in a small bowl and stir in the crushed spices.

Make 3 diagonal cuts on one side of the fish and brush with the spice mixture. Leave to marinate in a cool place for about 1 hour.

Melt the butter or margarine in a large shallow pan until sizzling. Fry the mackerel for 5-6 minutes until the spices have turned black. Turn the fish over and cook for a further 2-3 minutes. Garnish and serve with hot rolls and a crisp green salad.

Smoked Haddock Fish Pie

andrew — Fri, 29 Apr 2011 14:46:08 +0000

Ingredients

4 x 92g smoked haddock portions
125g (4oz) cooked peeled prawns (optional)
55g (2oz) butter
1 leek, sliced
30g (1oz) flour
300ml (10 fl oz) milk
black pepper
3 large potatoes, peeled, par-boiled and sliced

Method

Preheat the oven to 200°C/400°F, Gas Mark 6

Melt half the butter in a large saucepan and cook the leeks for 2-3 minutes until soft. Stir in the flour and cook for 1-2 minutes. Remove from the heat; gradually stir in the milk. Return to the heat and cook stirring until the sauce has thickened.

Stir in the prawns and seasoning. Place half the sauce into a pie dish; add the fish and spoon over the remaining sauce.

Top with the sliced potatoes and dot with the remaining butter. Season with the pepper.

Place the dish on a baking sheet and bake for 35-40 minutes.

Serve with a selection of green vegetables.

Baked Lemon Sole and Prawns

andrew — Fri, 29 Apr 2011 14:45:08 +0000

Ingredients

4 x 170g (6oz) lemon sole fillets, skinned
115g (4oz) cooked peeled prawns
4 x 15ml spoon (4 tablespoons) ready-prepared white wine sauce
salt and black pepper

Method

Preheat oven to 190°C/375°F, Gas Mark 5

Place the fillets on a board with the skinned side uppermost.

Divide the prawns between each fillet, placing them at the head end. Roll up from head to tail and arrange in an ovenproof dish standing on their ends.

Pour the sauce around the fish and season. Cover and bake for 15-20 minutes. Serve with creamed potatoes and vegetables.