he flesh side of the mackerel fillets with the paste and set
Drain mackerel and place in a large bowl. Add eggs, onion, mayonnaise, parsley, and black pepper; mix well to combine.
Preheat oven to 350 F.
In a bowl, mash the mackerel into very small pieces.
Add remaining ingredients.
Mix well.
Drop by 1/4 teaspoonfuls onto a greased baking sheet.
Bake at 350 f for 8 minutes.
Cool.
Store in airtight container in refrigerator or freezer.
Place the mackerel fillets on the lettuce and garnish with lemon and tomato wedges.
Finely chop the poached gooseberries (or puree them) and mix with the cream to make a gooseberry sauce.
Serve with the mackerel fillets.
large saucepan and cover with more boiling water, bring to
Bring a large pot of salted water to a boil. When boiling, cook the linguini.
Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds. Cook until garlic is golden.
Add the tuna and sea salt. Then add the tomatoes and bring to a boil. Reduce heat to a simmer and simmer 4 minutes. Add the lemon zest.
Drain the cooked linguini and add to the pan with the tuna mixture. Toss gently and serve, garnished with chopped parsley.
nice smooth, rounded shape with your hands.
secure the
Mash potatoes with canned milk.
Add Krazy salt or seasoning salt.
Add a pinch of garlic salt.
Make thinner than regular mashed potatoes.
Top with grated cheese and bake 1/2 hour in a 375\u00b0 oven.
Put the kidney, cannellini, in a colander and rinse under cold tap, place in serving bowl with sweetcorn and green beans, add the onion add the lime juice and coriander and mix together.
Break mackerel into large flakes using a fork and stir gently into the bean salad with sundried tomatoes.
Serve with the bread preferably warmed.
eans.
Boil the chicken with parsley and yerba buena until
Cut the heads off the mackerel by making a cut on
an with parchment paper, drizzle with 3 tbsp oil and sprinkle with a
Place the garlic, spices, parsley, lemon peel and juice, and oil in a small bowl; mix well. Make 3-4 deep diagonal cuts on the skin side of each mackerel fillet. Rub 1/2 the chermoula on both sides of each fillet. Let stand for 10 mins to marinate.
Heat a grill pan on high heat until smoking. Cook mackerel for 5 mins, turning once until browned and cooked through. Cook in batches if necessary. Top with the remaining chermoula during cooking. Serve immediately with couscous.
50 degrees.
Brush fish with olive oil on both sides
br>Preheat grill. Brush radicchio with olive oil and grill over
br>Line two backing trays, with baking paper.
Cut the
Mix together the vinegar, sugar, garlic and chili in a large shallow salad bowl. Gradually whisk in the olive oil. Season to taste with salt and freshly ground black pepper.
Using a vegetable peeler, peel the zucchini and squash into long thin strips and add to the bowl with the dressing and toss to coat. Top with the smoked mackerel and serve with crusty bread.
he cucumber salad, sprinkle cucumber with 1 tsp salt. Transfer to
Mix together the soy sauce, sesame oil, ginger, birds-eye chilli (seeded to make it less hot if you prefer) and garlic along with 1 tbsp water to make a dressing.
Rinse the cooked noodles under cold water and return to a large bowl.
Toss with the onions, herbs and dressing. Put the noodles in serving dishes.
Skin and break up the mackerel and sprinkle it over the noodles.
Garnish with cucumber around the plate.
about 5 minutes.
Stir mackerel pieces into the pot. Pour