Special Recipes
Sir John Craster Breakfast Kipper
To enjoy kippers as they should be, it's best to 'jug' them.
Fill a large jug with boiling water, and simply place the kipper in head first with the tail just above the surface of the water. Leave for six minutes only, and your kipper will be cooked to perfection.
If you want to cook your kippers in a microwave oven, first cut off the head and tail. Place on a microwaveable plade and cover. Cook on full power for two and a half minutes. Serve immediately with newly baked brown bread and butter.
Craster Kipper Toasties
2 cooked kippers
2 slices of hot toast
Worcester sauce
Grated cheddar cheese
2 tbsp double cream
Butter the hot toast generously and add a dash of Worcester sauce.
Mash the kipper fillets, and stir the cream in. Add the cheese to taste (about a teacup).
Spread this mixture onto the toast, and grill until the cheese bubbles. Serve hot, with long glasses of ice cold Newcastle Brown Ale.
Smoked Salmon Mousse - by Keith Taylor, from his book Eating Out by Staying In
The preservation of foods which have a season of abundance before scarcity or prohibition has resulted in many preserving techniques allowing the eating of such goodies at future dining dates. One such method has been developed to perfection is the art of smoking over oak sawdust after brining. Such magic is preformed by Neil Robson at the tiny Northumbrian
fishing village of Craster, using farmed salmon available all year round.
Ingredients:
1 large cups full of smoked salmon piecess
½ a teaspoon full of lemon juice
A large pinch of paprika
½ a cup of whipped cream
3 tablespoons of liquid aspic jelly
2 teaspoons of lumpfish roe or caviar if it's that sort of night
A hard boiled egg, grated
Assemble:
An electric blender
A soufflé dish or two ramekin dishes
A rubber spatula
Then You:
Place the smoked salmon pieces, lemon juice and paprika into the blender, whiz to a smooth paste then turn into a mixing bowl.
Whisk the cream into soft peaks that just stand on the end of the whisk and ever so gently fold into the smoked salmon paste until all is uniformly pink. Remember that the gentler you fold the lighter will be the mousse - so take care.
Now as gently as you added the cream, fold into the mixture the liquid aspic jelly and allow the mixture to stand for half an hour.
With a piece of butter paper grease the inside of the soufflé or ramekin dishes and then arrange the lumpfish roe as you would wish to see it when you turn it out ( it will be on top)
With the spatula gently fi ll your souffl e or ramekin dish and add a fi nal drop of aspic to seal, before placing in the fridge for two hours.
Slowly turn out your mousse on to your serving dish, marveling at your lumpfi sh design, garnish with quarter of a lemon and some grated hard boiled egg.
Take to the table wearing green waders and a deerstalker hat covered in flies (artificial).
For more recipes and to order Keith's book visit www.eatingoutbystayingin.com
Keep looking on this page for more delicious recipes. They'll be updated regularly, according to seasonal specialities. |
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