Author Archives: foodpioneers
Mackerel Barbecued over Bay
Taken from www.rivercottage.net/ INGREDIENTS Mackerel Olive oil Half a dozen branchlets of bay leaves (i.e. a few dozen leaves on the stalk) A lemon Salt and freshly ground black pepper Method Gut your mackerel and rinse with cold water. Pat dry with a clean cloth or kitchen paper, then massage each fish with a few drops of olive oil. Season the …
Guided Walks 26th – 28th May 2018 – 11:00
Join us this late May bank holiday for a guided walk through Worthing’s past, sharing our experiences and insights into the town’s past fisheries heritage, its present state of play and its possible future. Saturday 26th May, 11am – 1pm Sunday 27th May, 11am – 1pm Monday 28th May, 11am – 1pm (click on image to download a Trail Map) …
Spanish style white fish and orange stew
Serves 4 Cook in 45 minutes INGREDIENTS 1 onion 1 celery stick 4 garlic cloves 1 small red chilli (not too spicy) 1 bulb of fennel 1 red pepper 1 bay leaf 1 tbsp smoked paprika (mild) ½ tbsp fennel seeds, ground in a pestle and mortar A small sprig of thyme Zest and juice of two oranges Glass of …
Fish Pie
INGREDIENTS 450g haddock or other white fish 225g smoked haddock or cod 150ml milk 150ml water 1 small bay leaf A few fresh parsley stalks 450g potatoes, cooked and mashed 25g butter For the sauce 25g butter 25g plain flour 5ml lemon juice 3tbsp chopped parsley Ground black pepper METHOD Preheat oven to 190◦C/375◦F/ Gas 5. Out fish into a …
TUNA CUCUMBER PATE
INGREDIENTS ½ cucumber 200g (7oz) tinned tuna, drained (look out for MSC or RSPCA logo on tin for sustainably sourced tuna) 115g (3½oz) cream cheese 50g (2oz) fresh breadcrumbs 2 tbsp lime juice Salt + pepper METHOD Peel and deseed the cucumber, then chop roughly. Using a hand-blender or food processor, blend the cucumber with the drained tuna, cream cheese, …
