Catch it and cook it – black bream is the next article where I share my experience of catching and then using a favourite recipe, bring the fish to the table.
Author: Richard
Catch It and Cook It – Mackerel
Freshly caught mackerel is meaty, firm and flavourful, its ‘fishiness’ is decidedly muted when really fresh, and by this, I’m talking on the barbecue within two hours of leaving the sea.
Cornflake Chicken Strips
These baked chicken strips are made with crispy cornflakes for extra crunch. For an even more flavoursome twist you could try adding grated Parmesan to the cornflakes before coating the chicken. A dish that’s guaranteed to go down well with the kids!
Alioli
A lovely home made Spanish style garlic mayonaise
Cafe Gourmand, French Coffee with Style
In times past, lunch consisted of at least 5 courses, starter, mains, cheese, dessert, coffee and sometimes an aperitif. In more modern times this rather time-consuming meal has been updated to serve dessert and coffee as one.
Folkestone and Winkles
A plate of seafood with shrimp, winkles and brown crab was a common tradition on a Sunday evening, which meant Sunday afternoons were spent foraging.
Atlantic Mackerel
Atlantic mackerel is easily recognized by its blue/green tiger-like back stripes. It has an average length of about 30 – 40 cm, although it can grow up to 70 cm. Mackerel is a fast swimmer and needs to be in constant motion in order not to sink, as it doesn’t […]
Liver Bacon & Onions
The Hairy Bikers’ traditional liver bacon makes a simple dinner packed full of flavour and bursting with vitamins and minerals
Best Chips Ever
Chips are a British institution with Brits working their way through half a billion meals containing homemade chips each year.
Confit Duck Legs
Confit is a traditional French cooking method in which duck legs are salted and cooked in fat, which preserved them in the days before refrigeration. The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone.