SOUSED MACKERAL IN SPICED CIDER 

Sounds strange, but tastes fantastic, you can serve the mackeral either hot or cold, either way you won’t be disappointed 

SHOPPING LIST 

4 mackeral, filleted and boned 

100g of seasoned whole wheat flour 

500ml of dry cider

2 teaspoon of pickling spice 

1 onion peeled and thinly sliced 

1 Carrot peeled and thinly sliced into rounds 

4 bay leaves 

METHOD 

1. Dust the flesh side of the mackeral with the seasoned flour 

2. Roll up the mackeral from tail to the head loosely 

3. Place each one into a deep oven dish

4. Pour over the cider and add the Carrot, onion, bay leaves and pickling spices 

5. Cover with foil and place in the oven (120c) for 2 hours 

6. Remove from the oven, serve immediately, or allow to cool 

Serve as a main course with a salad and new potatoes, or, cold with salad and bread


Jon 



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