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posted 28 Oct 2013, 08:05 by WeeCOOK Kitchen   [ updated 30 Oct 2013, 04:46 ]

I used this as the house dressing in our restaurant. Great with peppery salads, fish, and smoked, cured or cold meats!

1 x Dessert spoon dijon mustard
1 x Dessert spoon local honey
100 ml White wine vinegar
250ml Summer Harvest or other cold pressed rapeseed oil

1. Root out your hand blender and jug
2. Put all the ingredients in the jug in the order listed
3.Gently put the head of your blender to the bottom of the jug
4. Blitz whilst very slowly pulling up through the jug
5. You have a lovely velvety emulsified dressing, taste and season if you wish then chill until needed

One of those recipes repeatedly dished out to family and friends, great with my Dad's home grown chard or spinach and oatcakes! This recipe is enough for 8 portions.

5 Natural smoked mackerel fillets 
1/4 teaspoon of cayenne pepper
1 teaspoon horseradish sauce
1/2 a lemon juice
10g chives finely chopped
3 raised tablespoons of creme fraise 

1. Peel the skin off and remove any big bones on the smoked mackerel
2. Put the mackerel, lemon juice, horseradish and cayenne into a food processor and pulse
3. Add creme fraise one spoon at a time to the mix and pulse until thoroughly mixed to a desirable pate like consistency
4. Add chopped chives and briefly pulse to mix through
5. Transfer the mix into a plastic container and refrigerate the parfait until it firms up to a consistency you can quenelle or shape with your spoon

So easy and well worth the little extra effort involved in making your own bread rolls! Retro comfort food for all ages! This is enough for 4 people to have 2 roll each.

470g Strong white bakers flour
60g Mixed grain/granary flour (plus extra for dusting)
2 tablespoons of Summer Harvest or other rapeseed oil
1.5 teaspoons of Cornish or Halen Mon sea salt
7g sachet of instant yeast
350ml tepid water

700g Chunky white market fish i.e. hake, cod, pollock, coley
3 eggs whisked into an egg wash
100g seasoned plain flour
100g breadcrumbs (panko or really really fine crumbs)
Salt and pepper
Vegetable oil for shallow frying

1. Mix all the ingredients for the bread in a Kitchen Aid or by hand in a bowl- be careful to add the water only a bit at a time
2.Once dough is well kneaded and elastic and velvety put it into a big bowl and cover with cling film and leave for at least 2 hours to prove and double in size
3.When dough is ready, turn out onto a clean surface and cut into 8 equal pieces of dough, shape into rolls, sprinkle with granary flour and place on a greased baking tray to re-prove for 30 mins. Also turn on the oven and heat to 220 degrees C
4.Whilst the rolls are proving trim the fish into 16 classic fish finger size and shaped pieces. Keep any odd bits for fish cakes or fish pie!
5. Coat each piece of fish by dipping it in flour then in egg wash and finally in the breadcrumbs
6. Bake the rolls for 25 mins or until they sound hollow when you tap them on the bottom 
7. Put rolls on a cake rack to cool
8. Heat 1.5cm of vegetable oil in a frying pan and shallow fry your fish fingers in batches of 4 at a time, turning every 30 seconds until they are a nice golden colour all over
9. Drain cooked fish fingers on kitchen roll and keep warm on a tray in the oven
10. Once all fish fingers are cooked and drained, cut and butter your rolls, load them with fish fingers, season with salt and vinegar and..... if you're anything like me dollop on lashings of ketchup! Oh mama!

A great way of utilising Ramsons (wild garlic), swapping pine nuts for almonds gives a subtle taste so this goes lovely with risotto, chicken or white fish. I like to drizzle it all over home made foccacia for the last 8 mins in the oven :-) Yum!

30g Wild garlic (washed and spun)
40g Parmesan
30g Fresh Basil
1 xTablespoon of flaked almonds
250ml Summer Harvest or other cold pressed rapeseed oil
Salt and pepper

1. Locate that hand blender and jug again
2. Put all the ingredients in the jug
3. Blitz everything together 
4. Taste and season

Ok, if you want the exact recipe and method for this please email me. It's a german recipe handed down through the generations. It's a 'love it or loathe it' recipe as it has bold flavours but it is awesome with pork and my brother and cousins go mad for it! I can eat a whole tub just to myself on its own!