Smoked Mackerel Pâté

 

I've made this pâté well over a hundred times during the last twenty years or so and I'm still making it!  I think it's lasting appeal has something to do with it's speed and simplicity,  not to mention the taste!

Many mackerel pâtés contain a long list of ingredients such as cream, cheese, capers, horseradish etc. but this one doesn't. I can't see the point of adding lots of other flavours to something as distinctive as smoked mackerel.  Just freshly squeezed lemon juice, some dairy free margarine and seasoning are all you need. Serve with some crispy granary baguettes or freshly made toast and a colourful salad for a fabulous lunch or starter.

I've actually never weighed the ingredients before writing the recipe today and it's always turned out fine so just use the recipe as a guide and be your own judge of flavour!

Ingredients                                                                  Serves 4

Approx. 260g Smoked Mackerel Fillets 
75g Dairy Free Margarine, such as Pure
Juice of 1 small lemon (or half a large one)
Freshly ground pepper




Method

Remove the skin from the mackerel and any little bones that run down the middle of the fillet.  Transfer to a food processor and add about three quarters of the lemon juice and a good grinding of black pepper.

Place the margarine in a small dish, microwave for a minute or so until just melted, then add to the other ingredients.

Process until smooth. Check for taste and add more lemon juice and seasoning,  if necessary.

Turn the mixture into a serving dish or individual ramekins and use a fork to swirl the top if you like.

Chill for several hours to set.   Serve with some hot toast or warm crispy bread and salad.

 

Spiced Carrot Salad

This colourful carrot salad couldn't be simpler yet it never fails to satisfy. Serve it for lunch with a salad,  for dinner with a tagine or anytime as a healthy snack!  

It's best made the day before to give all the flavours a chance to develop and to allow the raisins to plump up.   Just add the toasted flaked almonds when serving to retain their crunchiness.

Ingredients       Serves 6

450g carrots, washed but not peeled
80g raisins
55g flaked almonds
1 tsp ground cumin

For the dressing
6 tbsp extra virgin olive oil
1 tbsp cider or wine vinegar
freshly ground salt and pepper


First make the dressing.   Place the ingredients in a large bowl and whisk until well blended.

Grate the carrots, either by hand or in a food processor using the grater attachment.

Immediately place in the bowl containing the dressing and mix well. Stir in the raisins and ground cumin.

Cover and refrigerate overnight.

Toast the flaked almonds by spreading them out on a large baking tray. Heat your grill to it's highest setting, then place the almonds on a high shelf.  They don't take long to brown so keep an eye on them and turn once or twice.

When they have cooled, transfer to an airtight container.

The next day, when you're ready to serve the salad, give it a good stir adding most of the flaked almonds, reserving a few to decorate the top.  A few coriander leaves add colour and flavour too.

Red Pepper Hummus

It seems like everyone is talking about lowering their cholesterol these days. What's more, they seem really stressed about it, worried about the onset of heart disease and complaining they'll have to give up creamy desserts forever. 

Cholesterol is a waxy, fat-like substance transported around the body in the bloodstream. It can build up inside our arteries as a result of eating too much saturated fat, much of which comes from animal products. There's plenty of evidence to show that increasing our intake of fresh fruit and vegetables and cutting out meat, eggs and dairy products as well as processed foods can reduce cholesterol levels considerably.

Drugs that are prescribed for lowering cholesterol often have side effects such as kidney and liver damage.  Lowering cholesterol naturally seems a far safer option and has so many more life-enhancing benefits too, such as weightloss and added vitality. What's more, there's evidence to show that, in the long run, dietary change is far more effective.

In addition to eating plenty of fresh fruit and vegetables,  other foods low in fat include soya milk, olive oil and pulses.  So, instead of cheese or eggs for lunch, why not try this deliciously smooth pate made with a can of chickpeas and red peppers.  Serve it with warm ciabatta or toasted pitta bread and salad for a tasty well-balanced meal.  It's also good served as a dip with crudites e.g. strips of carrot, celery, cucumber and red pepper.  

You can either use two red peppers or, for extra quickness, use ready roasted ones from a jar or a combination of the two as I've done here.   I buy peppers marinated in olive oil and herbs but if you find yours contain vinegar, I would leave out the lemon juice in the recipe.

This keeps really well in the fridge for a week and definitely improves in flavour a day or two after being made, if you can wait that long!

Ingredients

I red pepper
1 400g can chickpeas, drained & rinsed
1 clove garlic, crushed
2 tbsp freshly squeezed lemon juice
About 60g roasted red peppers in oil 
2 - 3 tbsp extra virgin olive oil
salt and pepper




First prepare the red pepper if using. Quarter and remove the core and seeds from the pepper.  Place on a baking sheet skin side up and brush with a little olive oil. 

Grill for 5 to 10 mins on a high heat until charred. 

Remove and place a bowl over the top (or put them in a plastic bag and seal) until cool enough to handle, by which time the skin should peel away quite easily.

Chop the skinned pepper into small pieces, place in a bowl and set aside whilst you make the hummus.

Drain the chickpeas and place in a food processor with the crushed garlic and lemon juice.

Blend until smooth, stopping frequently to stir around the side of the bowl with a spatula to make sure everything has blended.

Add the roasted red peppers from the jar.  Whizz again adding 2 tbsp of olive oil a little at a time until it becomes a light, soft consistency.

Spoon into a bowl with the skinned and chopped red pepper and mix well. Season with salt and pepper.

Before serving, drizzle with a little olive oil and garnish with red pepper pieces or a light dusting of paprika.