Ingredients
Kipper fillet ½
Boiled egg x 4 minutes 1
Little gem 2 leaves
Watercress 10g
Sliced red onion 10g
Olive oil 1 tspn
Juice from the fish 1 tspn
Croutons cooked in garlic oil 3
Dressing (with 3 dessert spoons per portion this recipe gives 17 portion )
Onions diced 100g
Garlic 10g
Mayonnaise 500ml
Chicken Bouillion 200ml
Lemon juice 100ml
Grain mustard 50g
Method for the dressing
Mix all together and check for seasoning.
Method for the Kipper
Slowly grill the kipper skin side up for approximately 3 minutes. Using the juices from the kipper spoon 1 tablespoon of liquid into a salad bowl.
Combine the dressing, lettuce and onion into a bowl and mix well. You will require approximately 2 spoons of dressing to coat the salad.
Cut the egg into 4 and garnish
Cut the kipper lengthways and place on top.
Place the watercress into the salad bowl, mix around picking the rest of the dressing and place on top of the kipper.
With the last spoon of dressing carefully drizzle around the fish and serve at once.
Click to buy award winning kipper fillets
Recipe kindly donated by Nigel Haworth of the Michelin starred Northcote Manor Restaurant, Lancashire
2 slices smoked salmon
100 g chopped smoked salmon
knob of butter
4 eggs
salt & freshly ground pepper
splash of cream
1 tblsp olive oil
3-4 asparagus stalks
Whisk the eggs & seasoning in a bowl
Melt the butter over a medium heat in a non stick pan and add the eggs, whisking in the pan until the eggs are nearly cooked. Remove from the heat, add the cream and stir in the chopped salmon.
Heat the olve oil over a medium heat in a char-grill pan and griddle the asparagus for a few minutes until tender.
To serve - transfer the asparagus onto a serving plate and spoon the scrambled eggs over. Top with the slices of smoked salmon and serve.
Click to buy wild River Lune smoked salmon or smoked Scottish salmon
4 Smoked Duck Breasts
2 medium leeks, finely sliced
150g bulghur wheat
600ml boiling chicken stock
75g pack dried cranberries
50g Pumpkin Seeds
2 tbsp Thai Sweet Chilli Dipping Sauce
½ pack fresh sage, chopped
½ pack fresh flat leaf parsley, chopped
4 tbsp cranberry sauce
Preheat the oven to 220°C, gas mark 7.
Meanwhile, wash the leeks and rinse the bulghur wheat. Place them both in a large pan. Pour over the stock and bring to the boil. Simmer for 12-15 minutes, or until the bulghur wheat and leeks are soft and all the liquid has been absorbed.
Place the bulghur wheat and leeks in a large bowl and stir in the cranberries, pumpkin seeds, chilli sauce and herbs.
Warm the cranberry sauce in a small pan until melted. add the duck breast and cover with the sauce, season, To serve, spoon the bulghur wheat salad onto 4 plates and top with thick slices of duck
Click to buy smoked duck breast
2 red peppers & 2 long marmara or green peppers, deseed and thickly sliced
3 garlic cloves, peeled and thinly sliced
2 tbsp olive oil
1½ tsp cumin seeds, crushed
5 tbsp medium dry white wine
4 vine ripened tomatoes
4 pheasant breast fillets halved
250g dried pappardelle pasta
40g butter
3 tbsp chopped fresh coriander plus a few extra springs
Crusty bread to serve (optional)
Preheat the oven to 180C/Gas Mark 6.
Toss together the peppers, sliced garlic, 1 tbsp olive oil and 1 tbsp wine and the crushed cumin seeds in a large roasting tin. Spread out in a single layer and season.
Roast for 20 mins until lightly charred at the edges, stirring in the tomatoes half way through.
Meanwhile, heat the remaining oil in a heavy based frying pan.
Fry the pheasant breasts over a high heat for 1 min each side until browned, add to the roasting tin pushing them amongst the peppers. Pour the remaining wine over the top.
Return to the oven for 8-10 mins until cooked through and the vegetables are tender.
Transfer the pheasant to a board and slice.
Meanwhile cook the pasta in a large pan of lightly salted boiling water for the time stated on the packet. Drain well. Return to pan and toss with the butter until melted.
Add the sliced pheasant, chopped coriander, vegetables and juices from the roasting tin.
Serve straight away with crusty bread if liked.
Click to buy pheasant
