DEVILLED HAKE WITH CURLY KALE 

If you want something a little different? Something a bit warming and spicy? Then try this little recipe out, it’s not flashy just really tasty 

This recipe will serve 4 people 

SHOPPING LIST 

100g of panko breadcrumbs (you can get these in the supermarket, you’ll get a great crunch from these) 

1 good handful of chopped fresh parsley

2 tablespoons mayonnaise

1 tablespoon dijon mustard

1 good pinch of cayenne pepper

4 150g-200g fillets of hake  (or other firm white fish)

Good pinch of salt

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 red onion, peeled, halved and sliced

1 bunch kale, stems removed, leaves chopped finely 

Good squeeze of lemon 

METHOD 

1. Mix the panko breadcrumbs and parsley together on a plate 

2. Mix the mayonnaise, Dijon mustard and cayenne pepper together in a bowl 

3. Season the hake really well with salt 

4. With a pastry brush, coat the hake all over with the mayonnaise mix

5. Preheat your grill 

6. Place the mayonnaise brushed hake fillets into the breadcrumb mixture, pressing lightly so that the breadcrumbs stick

7. Splash a good amount of olive oil onto a baking sheet and place the hake fillets onto it, place under the grill

8. Whilst the hake is under the grill, add a small amount of oil into a frying pan, add the red onion and gently cook until slightly browned 

9. Now add the curly kale and cook until wilted, about 3-4 minutes, add a good pinch of salt and pepper, 

10. By now the hake should be cooked through and be golden brown 

11. Add a good squeeze of lemon to the kale, divide between 4 warm plates 

12. Sit the hake fillets on top of the kale 
Serve and enjoy your hake, absolutely delicious 

Jon 

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CUMBRIAN TATTIE POT RECIPE

Now! This is where chefs get themselves into trouble, And I’ve a feeling I’m going to aswell, I’ve taken the already fantastic Cumbrian Tattie Pot, and given it a lift! Just to give it a joooosh

And yes! I know that EVERYONE has their own version! And that theirs is the traditional way! And I can already here the cries of ” he’s put cider in it” but it makes an already amazing meal even more delicious

SHOPPING LIST

A good splash of vegetable oil

1kg of diced shoulder of mutton (if you don’t want to use mutton, lamb will do, but I think the mutton adds a fantastic depth of flavour)

3 onions finely  chopped

3 carrots finely  chopped

2 sticks celery finely chopped

½ small swede finely  chopped

2 Cooking large apples, peeled, cored and cut into chunks

1 tbsp plain flour

500ml of lamb/ chicken stock

2 leeks sliced and washed thoroughly

1 good bunch of chopped mint

500g of good quality black pudding

1kg of King Edward potatoes, peeled and sliced thinly

1 bottle of sweet English cider

METHOD

1. First thing to do as always is toPreheat the oven, 180C/gas 4.

Now…….

2. Heat the oil in a large casserole, (one that will fit all of the ingredients, preferably with a lid, but foil will do) over a medium heat and add the mutton, onions and carrots. Fry for about 5 minutes, until lightly browned,stirring occasionally. Now Add the celery, swede and apple and continue frying until all of the ingredients are coloured, Remove from heat and stir in the flour.

3. Return to the heat cook for 1-2 minutes before adding the stock, now add the sliced leeks and chopped mint. Bring to boil and simmer on a low heat for 5 minutes.
4. Cut half of the black pudding into cubes and add to the casserole, slice the remaining black pudding
5. Now arrange the potato slices and black pudding on top of the mix. Pour over the cider, cover with a lid or foil and cook in the oven for 1 hour and 30 minutes

6. Remove from the oven, take off the lid or foil and return, uncovered, to the oven for 30 minutes until the potatoes have a golden brown look.

I don’t think this fantastically delicious one pot wonder needs anything else! Other than to Serve with some pickled red cabbage.

Jon

HAKE WITH LEEKS,PEAS AND BACON 

My favourite ingredients all in one recipe, this recipe is so comforting, absolutely delicious, you’ll never get tired of eating it

This recipe will serve 4 people 

SHOPPING LIST 

4 thick fillets of Hake about 200g each, with skin on

150g of frozen peas (if you can get freshly podded peas fantastic)

100g butter

6 rashers of streaky bacon finely chopped

1 large or 2 small leeks, trimmed, cut into rough 1cm squares and washed really well 

200ml double cream

2 tbsp vegetable oil

METHOD 

1. Season the hake fillets with salt and pepper. 

2. Add the peas to a pan of salted water and simmer for four to five minutes, then drain 

3. Melt half of the butter in a heavy-based saucepan and add the bacon and leeks. Cover and cook gently stirring every so often, until the leek is soft.

4. add the peas to the leek and bacon with the cream.

5.  Season with salt and pepper and simmer for a few minutes until the cream has reduced and is just coating the peas.

6. Heat the oil in a non-stick frying-pan, on a medium-high heat.

7. Add the hake fillets skin-side down. 

8. Cook for three to four minutes until nicely golden brown then turn the fillets and add the rest of the butter to the pan. 

9. Cook for a couple of minutes until the hake is just cooked through. 

10. To serve, spoon the creamed peas, leeks and bacon on to warmed plates and place the hake on top.

Is there anything better?!! Absolutely fantastically delicious 

HAKE WITH CHILLI And LEMON 

If you love hake and you also like a touch of spice, give this hake recipe a try, it’s about as simple as you can get, and it’ll be ready in 15 minutes! 

This recipe is for 2 people 

SHOPPING LIST 

½ tsp chilli powder
½ tsp mixed spice

½ tsp paprika

salt and freshly ground black pepper

2 X 150g pieces of Hake fillet

1 good splash of olive oil

A good squeeze of lemon juice 

METHOD 

1. mix together the chilli powder, mixed spice, paprika, salt and freshly ground black pepper and rub the mixture into the hake fillets really well

2. Heat the olive oil in a frying pan and fry the hake  skin-side down.

3. Fry the hake until the skin is golden-brown and crisp. 

4. Turn the hake over and cook for a further 1-2 minutes.

5. The hake should be golden-brown all over and just cooked through. 

6. Finish with a squeeze of lemon juice.

7. I’d serve this with a mixed green leaf salad, new potatoes and maybe a dusting of extra chilli powder 

HAKE WITH BLACK OLIVES AND FENNEL 

You know that I love hake, here’s a cracking recipe for you to try, it’ll only take you 30 minutes!!! And you’ll have fantastic delicious hake! 

SHOPPING LIST 

2 large bulbs fennel
200ml of olive oil

Salt and freshly ground black pepper

4 x 6oz Hake fillets, about 2inches thick

1 lemon

100g panko breadcrumbs

100g pitted kalamata olives

METHOD 

1.Trim the tops and bottoms from the fennel bulbs.

2.reserve a handful of the fronds for garnish.

3. Cut the fennel into quarters and slice off most of the core. Cut the quarters into wedges.

4. Put the olive oil in a large pan,Place over medium-high heat until almost smoking. Add the fennel and cook without stirring until fennel is golden brown on the bottom, Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes.

5. Add 100ml of water to the pan,Season with 1/2 teaspoon of salt and several grinds of pepper. Lower the heat to medium, cover the pan with a lid or foil and cook 5 minutes.
6. Season the Hake with salt and pepper and place on top of the fennel. Cover the pan again and simmer, adding water occasionally if the pan is dry, cook until the fennel is very tender,the Hake should be just cooked through.

7. chop the reserved fennel fronds and remove the zest from the lemon. 

8. Heat a good splash of oil in a pan over medium-high heat. 

9. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown.

10. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined.

11. Juice the lemon and chop the olives.
12. When the hake and fennel are done, stir in the lemon juice and the olives. 

13. Remove from the heat and allow to stand for about 1 minute to warm the olives. 

14. Transfer the fennel and hake to warm serving plates and top the hake with the toasted breadcrumbs. Pour any remaining pan juices over the fennel.