Smoked Mackerel Noodles With Cucumber And Herbs Food

SMOKED MACKEREL NOODLES WITH CUCUMBER AND HERBS

Steps:

• 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.

15-MINUTE NOODLE SUPPER

Steps:

• Boil a kettle of water and tip the noodles into a large heatproof bowl. Cover them with boiling water and leave for 5 mins. Meanwhile, mix the soy sauce with the garlic, ginger and 3 tbsp of water to make a dressing. Drain the noodles, rinse under the cold tap, then drain them again. Tip into a bowl and toss in the cucumber, spring onions, half the coriander and half the dressing. Top each portion of noodles with mackerel, drizzle the remaining dressing over and sprinkle with the rest of the coriander. Serve.

FOCACCIA WITH FRESH HERBS

Steps:

• Sprinkle yeast and sugar into 1/2 cup of the water - do not stir.
• Let stand 10 minutes or until the surface becomes bubbly.
• In large bowl, combine flour and table salt.
• Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
• Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water - dough will be soft and slightly sticky.
• Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary.
• If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6.
• When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth.
• Let rise in a warm place- about 80-85 degrees - until doubled in bulk, for 1 hour.
• Turn onto lightly floured surface. Knead gently several times.
• Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet). Press indentations into the surface of the dough with fingers to make "dimples." Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425°F.
• In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
• Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
• Bake 15 minutes, reduce heat to 400°F.
• Bake 5 minutes more, or until golden brown.
• Let cool and cut into wedges.

VERY HEALTHY SMOKED MACKEREL WITH TOMATO AND MIXED BEANS

Steps:

• heat the oil in a large pan and cook the onion and garlic until soft and transparent.
• stir in the tomatoes, tomato puree, vinegar, sugar and bay leaf - bring to the boil.
• season and stir in the beans.
• Cover and simmer for 3-4 minutes.
• stir in the fish, cover and cook until piping hot, approximately 5 minutes.
• serve with cous cous or chunky french bread.

BAKED SALMON WITH SPINACH AND LEEKS

Steps:

• Preheat the oven to 200°C.
• Gently boil or steam the leeks for 5 minutes to soften.
• Place the spinach leaves in a medium-sized baking tin and top with the leeks. Place the salmon on top.
• Mix together the oil, garlic and ginger and liberally brush over the salmon. Squeeze the lemon juice over the salmon.
• Place in the oven and bake for 10 minutes. Remove and allow to sit for 5 minutes.
• Garnish with fresh coriander leaves. Goes well with Avocado dressing drizzled over the top.
• To make the dressing, scoop the flesh from the avocados into a small food processor bowl. Add all the other dressing ingredients and blend until smooth. If necessary add a little cold water to form a smooth paste.

SMOKED MACKEREL TARTS

Steps:

• Preheat oven to 180°C.
• Line two backing trays, with baking paper.
• Cut the pastry into quarters and trim the edges. Mark a rim all around each piece by cutting halfway through the pastry, about 1 cm in from the edge.
• Bake for 10 minutes.
• On each piece, press the centre down, leaving the raised rim.
• Carefully spread the centres with half the cheese.
• Skin and flake the mackerel and divide between the pastry cases with the tomatoes and spring onions.
• Put the rest of the cheese on top (in splodges).
• Bake for 10 minutes.
• Serve warm or cold, sprinkled with parsley if desired.

SPAETZLE

Steps:

• In a medium mixing bowl, combine flour and salt.
• Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.
• Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
• Drain and serve tossed in bread crumbs (optional).
• For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
• Soup version- extrude spaetzle directly into boiling soup.