There is no calm like a quiet sea
a space of stillness under the width of the sky.
A gentle shifting flow of shadow.
A breathing silence that restores the heart. Pam Brown
First harvest of veggies from the vegetable plot for supper tonight. Tender stem broccoli, mangetout and new potatoes all look very appetizing. Tender stem broccoli and mangetout steamed very lightly and the mangetout tossed in mint butter, mint from the garden as well.
Here is a recipe that I saw in a magazine over the weekend, use the freshest mackerel that you can find or better still come and stay at Fingle and go mackerel fishing in Lyme Regis.
Spiced mackerel with horseradish potatoes
4 whole sustainably sourced mackerel, gutted and heads removed.
100g unsalted butter, softened
1tsp cayenne pepper and ground coriander
2tsp sweet smoked paprika
1 tbsp. golden caster sugar
Half a tsp English mustard
A few drops of Tabasco
2tsp red wine vinegar
FOR THE HORSERADISH POTATOES
500g new potatoes
4tbsp olive oil
2 shallots, finely chopped
2tbsp horseradish cream
2tbsp low-fat soured cream
Small bunch of fresh chives
1. Cook the potatoes in boiling water for 10-15 mins or until just tender, then drain, put into a large bowl and allow to cool slightly. Once cool, cut into halves or quarters and set aside.
2. Heat the olive oil in a frying pan over a medium heat. Add the potatoes, season well, then fry until golden. Drain on kitchen paper, then transfer to a mixing bowl. Stir in the shallots, horseradish cream and soured cream. Taste and season, then mix in the chives. Set aside to serve warm or at room temperature.
3. Heat the grill to the highest setting. Slash each mackerel 3 times on each side and put in a foil-lined roasting tin. Make a spiced butter by mixing all the remaining ingredients together in a bowl, then season well. Rub it all over the mackerel, including inside the cavity, then grill the fish for 4-5 minutes on each side until just flaking and cooked through. Serve immediately with the potatoes. ENJOY!
This is for a guest that stayed over the weekend and wishes to return and go mackerel fishing in Lyme Bay. We look forward to seeing you again.
Scrumptious hand-crafted bread bought from Common Loaf Bakery www.commonloaf.com stall in River Cottage Canteen ready for my guests breakfast. My kitchen has been filled with the delicious aroma of flapjack baking. What could be better than a cup of tea and a piece of flapjack sat in the sun shine when you arrive?
I’m very excited about starting a new Fingle blog. This way I can keep you up to date with local events, recipes and much. much more!