Smoked aubergines with lime and maple dressing
By Sabrina Ghayour From Saturday Kitchen Method Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled …
Tag: smoked
Smoked chicken and Little Gem salad
By Adam Byatt From Saturday Kitchen Ingredients For the salad 80g/3oz new season broad beans, podded 2 asparagus spears 2 cooked smoked chicken breasts 3 Little Gem lettuces 80g/3oz tiny boiled Jersey Royal potatoes 2 spring onions, thinly sliced and in iced water …
Hot smoked trout pâté, whisky jelly and treacle soda bread
Enjoy the rich, smoky notes of the trout complemented by the sweet touch of whisky jelly, all smeared on a slice of wholesome treacle soda bread. A laid-back delight for your taste buds! By Nathan …
Ecclefechan tarts with smoked whisky cream
Fruit-filled spiced pastry tarts from Scotland – a great alternative to mince pies at Christmas or anytime. By Gregg Boyd From Saturday Kitchen Ingredients For the sweet shortcrust pastry 200g/7oz plain flour 125g/4½oz unsalted butter, cold 70g/2½oz icing sugar …
Waffles with smoked bacon and caramelised peach
By James Timmins & Jules Jefferis From Saturday Kitchen Ingredients For the waffle batter 410g/14½oz gluten-free flour 20g/¾oz baking powder 5 free-range eggs 460ml/16fl oz milk 125g/4½oz unsalted butter For the peach 400g/7oz tinned peach halves in juice ½ ground cinnamon ½ tsp ground all-spice …
Roast squash and smoked almond parcels
By Ollie Dabbous From Saturday Kitchen Ingredients For the coconut labne 1kg/2lb 4oz coconut yoghurt For the filling 500g/1lb 2oz butternut squash, peeled and cut into 4cm/1½in pieces 1 red onion, cut into segments 2 tbsp olive oil pinch salt 150g/5½oz …
Smoked haddock with Welsh rarebit and remoulade
By Matt Tebbutt From Saturday Kitchen Ingredients For the smoked haddock with Welsh rarebit 75ml/2½fl oz full-fat milk 350g/12oz mature cheddar 12g/½oz plain flour ½ tbsp English mustard powder 25g/1oz fresh or dried breadcrumbs few splashes Worcestershire sauce 1 free-range egg, plus …
Portobello mushrooms, smoked haddock and chives
By Matt Tebbutt From Saturday Kitchen Ingredients 2 Portobello mushrooms 1 tsp chopped fresh thyme 35g/1¼oz unsalted butter, plus more for buttering the bread 2 tbsp olive oil 2 banana shallots, finely chopped 1 side undyed smoked haddock, skinned and diced (about 300g/10½oz) …
Scallop ceviche with peas, radishes and smoked roe
By Bryn WIlliams From Saturday Kitchen Ingredients For the scallops 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned 100g/3½oz fresh podded peas 6 breakfast radishes, cut into …
Potato and smoked salmon fritters with soft boiled egg and bacon
By Matt Tebbutt From Saturday Kitchen Ingredients For the fritters 1 large potato, peeled and grated 3 slices of long sliced smoked salmon, cut into strips 1 tbsp fresh dill, chopped 2 free-range eggs, beaten 2 tbsp plain flour …
Baked Winslade cheese custard with smoked potatoes
By Shauna Froydenlund From Saturday Kitchen Ingredients For the Winslade custard 30g/1oz unsalted butter 1 large banana shallot, peeled and finely sliced 1 garlic clove, sliced 230g/8¼oz Winslade cheese, diced 50g/1¾oz full-fat milk 200ml/7fl oz whipping cream 145g/5¼oz free-range egg yolks 4g fine salt …
Smoked mussels and cod with pickled vegetables and dill dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled vegetables 100ml/3½fl oz white vinegar 200g/7oz caster sugar 6g/⅛oz salt 4–5 black peppercorns 1 star anise 1 tsp fennel seeds 3 herring fillets, pin-boned 1 carrot, peeled and thinly sliced 1 baby fennel, thinly sliced …
Smoked haddock brandade scotch eggs
By Matt Tebbutt From Saturday Kitchen Ingredients For the scotch egg 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream few thyme sprigs 1 bay leaf 100ml/3½fl oz olive oil 2 garlic cloves, peeled 300g/10½oz smoked haddock 2 free-range eggs 300g/10½oz mashed potato 150g/5½oz panko breadcrumbs 1 lemon, zest …
Smoked ham, leek and cheddar tart with spring radish salad
By Sally Abé From Saturday Kitchen Ingredients For the tart oil, for greasing 250g/9oz shortcrust pastry plain flour, for dusting 40g/1½oz butter 1 leek, finely sliced 3 free-range eggs, plus 1 free-range egg yolk, beaten, for glazing 250ml/9fl oz double cream 50ml/2fl oz …
Butterflied leg of lamb with smoked onions, caraway roasted potatoes and barbecue gravy
By Matt Tebbutt From Saturday Kitchen Ingredients For the butterflied leg of lamb 3 garlic cloves, minced 1 tbsp coarse black pepper 3 sticks rosemary, leaves picked and roughly chopped 2 bay leaves, roughly chopped 4 tbsp olive oil ½ leg of …
Smoked tofu and broccoli Korean-style ram-don (jjapaguri)
By Ching-He Huang From Saturday Kitchen Ingredients 200g/7oz dried ramen or udon noodles 1 tbsp toasted sesame oil 2 garlic cloves, finely chopped 2.5cm/1in piece root ginger, peeled and finely chopped 3 shallots, finely chopped 2 red chillies, seeds removed and finely chopped …
Roasted pork belly, glazed endive, buttered smoked eel and tarragon
By Matt Tebbutt From Saturday Kitchen Ingredients 3 garlic cloves, finely chopped 2 tsp fennel seeds 1kg/2lb 4oz fatty pork belly olive oil For the glazed endive dash oil 1 endive, cut in half lengthwise 2 tsp caster sugar 50g/1¾oz butter 250ml/9fl …
Smoked mackerel soup
By Matt Tebbutt From Saturday Kitchen Ingredients For the smoked mackerel soup 500ml/18fl oz full-fat milk 2 cloves 6 black peppercorns 1 bay leaf 1 smoked mackerel fillet 30g/1oz unsalted butter 1 onion, finely chopped 3 sticks celery, finely chopped 1 Braeburn apple, peeled and …