March 23, 2020 – Published in Design & Decor Spring 2020 issue
Easy recipes for everyone
Words: Liz Said
Photography: Nikki Arnett
(All ingredients in the recipes may be purchased from Scotts Supermarket)
Although the weather, this winter has been very kind, I still look forward to the milder, sunnier and longer days of spring.
This time I have some very easy recipes for you to make. Most are gluten free so suitable for coeliacs. The Baked Mushrooms Puddings are also vegetarian, whilst the smoked salmon recipe does not require any cooking and can be assembled in minutes, just before serving. Both the mackerel and lamb dishes have a twist to them. The lamb is covered in a paste of anchovies, garlic, capers and herbs, a paste more commonly used with fish and the mackerel is marinated in a very spicy paste and then cooked on a bed of chickpeas. I wanted to serve the broad beans differently to the way we are used to having them, so I simmered them gently in a herby white sauce and finished them off with grated cheddar. The bacon in the broccoli and mushroom stir fry changes these vegetables completely. A lemon dessert is always a good way to finish a meal and the lemon polenta cake does not disappoint whilst the soft amaretti are so moreish and are perfect with coffee.
Enjoy these recipes with family and friends.
ROAST MACKEREL ON A BED OF SPICED CHICKPEAS
50g fresh turmeric, peeled and chopped
50g root ginger, peeled and chopped
4 garlic cloves, peeled and chopped
2 green chillies, deseeded and finely chopped
1 tsp ground coriander
4 tbsp oil, plus extra to drizzle
4 whole mackerel
2 onions, finely sliced
1 tbsp garam masala
Juice of 1 lemon
2 x 400g tins chickpeas, rinsed and drained
15g fresh coriander, chopped
1 lemon cut into wedges to serve
1 green chilli, deseeded and sliced
Place the turmeric, ginger, garlic and chillies in a mini food processor and chop to make a paste; stir in the ground coriander, 3 tablespoons oil and season.
Make 4 deep slashes through the skin on both sides of each mackerel; put them in a large sealable food bag with the turmeric paste and rub into the fish through the bag; chill for 4-8 hours; preheat the oven to 220˚C/Gas7.
Fry the onions in 1 tablespoon of oil on a low heat for 20-30 minutes until golden, stirring regularly; add a splash of water if they catch; sprinkle the onions with the garam masala, half the lemon juice and season; stir in the chickpeas; remove from the heat.
Tip the chickpea and onion mix onto a baking tray; add the mackerel and spread a spoonful of the marinade over the fish; drizzle with a little more oil and pinch of salt; roast for 15-20 minutes, until it’s flaking away from the bone.
Squeeze over the remaining lemon juice, scatter with green chilli and coriander and serve.
This recipe is gluten free.