Enjoy these delicious recipes from our kitchen
April 2013 Special Recipe
This months recipe is our popular fish and chips,
Whats special about that?
Well our fish is cooked in an exceptionally high quality
gluten free lemon and thyme batter.
We use haddock in this recipe but any white fish will
Golden fried fillet of haddock in lemon and thyme batter
with mushy peas and homemade tartar sauce
Ingredients for 4 servings
4 fillets of haddock ( or any white fish of your preference)
50g trytamil flour for dusting
85g Trytamil or any good quality
½ teaspoon baking powder
½ teaspoon turmeric (optional)
1 egg yolk
2 tsp vegetable oil
100ml sparkling water
Juice and zest of ½ lemon
Few sprigs thyme, chopped finely
Whisk all ingredients together until smooth, allow to stand
for 1 hour
300g marrowfat peas (soaked overnight)
Bring peas to the boil and simmer until just cooked,
Simmer for a further few minutes to reduce the cooking
liquid until desired consistency is reached.
200g good quality mayonnaise
30g capers, finely chopped
30g gherkins, finely chopped
Mix all ingredients together, refrigerate until required.
Assembling the dish
Coat the fish fillets in trytamil flour
Drop the fish into the batter and coat well with batter.
Holding the battered fish by the tail end, slowly drop the
fish into your deep fat fryer allowing the batter to cook slightly as it is
Cook in the fryer until golden brown, turning the fish often
Using a slotted spoon, remove the fish pieces from the fryer
and place on kitchen paper to remove excess fat.
On your dinner plate, place a generous spoon of mushy peas
into the centre of the plate,
Sit a piece of fish on top of the peas on each plate
Spoon the tartar sauce on top of the fish
Serve garnished with a lemon wedge and chips
This recipe is for one of our very popular vegetarian options, this lentil pattie is nutritionally balanced to ensure those following a vegetarian diet meet adequate protein requirements with this meal
Ingredients 2 servings
1 x cups cooked lentils
1x large eggs
pinch teaspoon fine-grain sea salt
¼ x onion, finely chopped
¼ cup x ground almonds
3 tbsp mixed nuts (optional)
1 tbsp x Extra-virgin olive oil
1 tbsp cup x curry powder
Blitz the lentils, eggs and salt in the robot-coupe until similar texture to thick puree
Mix with onion, nuts and ground almonds
Form into patties
Seal both sides on a hot griddle until golden brown
Place into preheated oven for approx 15 mins to heat through
We like to serve ours over a bed of stir fried vegetables with our homemade tomato salsa
Serving Size 166 g
Amount Per Serving
Calories from Fat 175
% Daily Value*
Total Fat 19.4g 30%
Saturated Fat 2.7g 14%
Cholesterol 0mg 0%
Sodium 404mg 17%
Total Carbohydrates 30.3g 10%
Dietary Fiber 10.8g 43%
Vitamin A 1% • Vitamin C 5%
Calcium 9% • Iron 29%
Nutrition Grade A-
* Based on a 2000 calorie diet
Gravlax of Salmon in Pernod
1/2 Side Salmon
2 tsp Sea Salt
2 tsp Cracked Black Pepper
2 tsp Pink Peppercorns
2 tsp Brown Sugar
1/2 Punnet Dill - chopped stalks and all!
1 measure pernod
Brush the Pernod over the Salmon.. Mix the salt, peppers, dill and sugar.
Cover Salmon dry mix and press down.
Cover with cling film.. Place a weight on the fish
Allow to cure for 24 hours
Cut and use as per smoked salmon
Hot Chocolate Brownie
200g good quality dark chocolate
200g unsalted butter
200g caster sugar
Pinch baking powder
Whisk the eggs and sugar until you can write the number 8 with the whisk, this is known as ribbon stage.
Roast the hazelnuts in a preheated oven for 3 or 4 minutes and cool.
Melt the butter and chocolate together and allow to cool slightly.
Crush the hazelnuts with a mortar and pestle.
Mix the flour, baking powder and nuts together.
Add the chocolate mix to the egg mixture.
Fold in the flour mixture.
Line a 2 " deep baking tray with greaseproof paper.
Pour the mixture in and even it off.
Bake in a preheated oven at 150 degrees for approx 40 mins.
Remove from oven and cool slighly, cut into 6 even pieces and serve with vanilla ice cream and a rum chocolate sauce
It is preferable if the cooked mixture is a little moist in the centre, this is achieved by inserting a clean knife in the centre of the sponge, the knife should come out slightly wet after 40 mins.This can be prepared gluten free by substituting the flour for trytimal flour and/or any good quality lightly flavoured gluten free flour