Smoked Mackerel Pate

Holy Mackerel…

This dish brings back happy memories of many evenings spent with friends in our first house over supper & a glass of wine. It’s simple to prepare & delicious served on toasted wedges of crusty French bread. Enjoy… J J

Ingredients & Costing…
Smoked Mackerel Fillets x 2	0.00
Cottage Cheese x 110gm	0.00
Greek Yoghurt x 110ml	0.00
Lemon Juice x ½	0.12
Pinch of Freshly Ground Nutmeg	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
6-8 Hearty Portions	€9.88

It Couldn’t be easier…
æ Remove the skin & any bones from the mackerel fillets, flake the flesh into the goblet of a food processor
æ Add the cottage cheese, Greek yoghurt, lemon juice, nutmeg & season to taste. Blitz the ingredients to a rough texture ensuring they are well incorporated
æ Pile the mixture into a serving dish or individual ramekins & serve with wedges of crusty French bread or crudite
Jail Break…
As an oily fish Mackerel is high in Omega 3 fatty acids. Inmates in US Federal Prisons have developed the custom of trading preserved Mackerel vacuum packed in pouches as a form of currency for bartering between inmates, this custom began after 2000 when ‘cigarettes’ the previous prison currency was banned… J J

Moussaka

Greek Tragedy…

This traditional Greek peasant dish was a popular choice for dinner parties in the early eighties & tragically has somewhat gone out of fashion. My recollection & that of more than one friend is of making it with the inclusion of an additional layer of sliced parboiled potatoes. The overall costing works out a little on the expensive side as aubergines are almost considered a “luxury” item in Irish supermarkets but if you are lucky enough to be making it somewhere that aubergines are in seasonal abundance it will work out a little more economical… J J

Ingredients & Costing…
Minced Beef or Lamb x 450gm	2.89
Aubergine x 3 medium	2.79
Spanish Onion x 1 sliced	0.33
Fat Clove of Garlic Crushed x 2	0.10
Plum Tomatoes x 400gm tin	0.37
Tomato Puree x 2 heaped tblsp	0.20
Red Wine x 100ml	0.53
Ground Cinnamon x 1 heaped tsp	0.05
Cumin Seeds x 1 level tsp	0.05
Olive Oil	0.10
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Topping Sauce
Butter x 75gm	0.36
Plain Flour x 75gm	0.05
Milk x 600ml	0.56
Cheddar Cheese x 30gm grated	0.25
Parmesan Cheese x 30gm grated	0.56
Eggs x 2 free range	0.54
Freshly Grated Nutmeg	0.05
6 Hearty Portions	€9.88

It Couldn’t be easier…
æ Slice the aubergine into 1cm rounds, sprinkle with a little salt before placing them in a colander, to aid the extraction of their bitter juices place a heavy weight on top of them. Leave to stand for at least half an hour then drain & pat them dry with kitchen paper
æ Meanwhile in a heavy based pan fry the onions & crushed garlic in some olive oil until translucent, add the minced beef & fry until brown. Stir in the ground cinnamon, cumin seeds & fry for 1 minute, add the tomato puree, chopped tomatoes, wine & some seasoning. Ensure all ingredients are mixed thoroughly & leave to simmer for approximately 40 minutes, check seasoning & adjust as required
æ In another heavy based pan heat some olive oil & shallow fry the aubergine rounds until golden on each side – the oil should be quite hot but not smoking as this will help “seal” the rounds preventing them from soaking up too much oil. Remove from pan & stack on kitchen paper to drain until required
æ Melt the butter in a heavy based saucepan & add the flour mixing well to form a roux, gradually add the milk stirring well to ensure there are no lumps, when all the milk is incorporated add the grated cheddar, parmesan, nutmeg & season well to taste. Allow to cool, just before topping the casserole whisk the eggs together then whisk them into the sauce
æ To assemble the casserole place a layer of aubergine in the base of an ovenproof dish, top with half the minced beef mixture then another layer of aubergine, repeat with the remainder of the minced beef mixture finishing with a layer of aubergine. Finally top with the sauce, place on the centre shelf of a pre heated oven (gas mark 4) & cook for 1 hour until golden & the topping is risen & set. Delicious served with a crisp Greek Salad


Add or Subtract for Vegetarian & Variations…
To make a delicious vegetarian version simply omit the minced beef stage & replace it with the lentil filling from the Pancakes Stuffed, Red Lentils  post. A layer of parboiled potatoes or sweet potato can be added to either version for another variation, as always the possibilities are endless … J J

Spinach Pasties

A Different Spin…

As part of a catering team providing meals on location for film crews shooting in Ireland “Spinach & Ricotta Filo Parcels, Red Onion Jam” was one of the most popular vegetarian options we served. This variation is not only economical on the pocket but it is easy to make & is equally delicious served as a snack or part of a main meal… J J

Ingredients & Costing…
Baby Spinach x 400gm	2.98
Cottage Cheese x 60gm	0.14
Parmesan Cheese x 40gm grated	0.75
Butter x 25gm	0.12
Fat Clove of Garlic Crushed	0.05
Nutmeg Freshly Grated x good pinch	0.05
Lemon Juice to taste	0.12
Puff Pastry x 375gm (ready to roll)	1.29
Egg x 1 beaten (free range)	0.27
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
6 Tasty Pasties	€5.87

It Couldn’t be easier…
æ Pile the fresh spinach into a heavy based saucepan & cover with a tight fitting lid, place over a gentle heat turning the spinach occasionally until it “collapses”. Remove from the heat & drain the wilted spinach in a colander pressing down hard until all the moisture has been removed
æ Return to the saucepan beat in the cottage cheese, grated parmesan, garlic & butter, season well with nutmeg, sea salt, freshly ground black pepper & a splash of lemon juice. Allow to cool
æ Unroll the puff pastry & using a small bowl cut six rounds each approximately 6” in diameter. Place a tablespoon of spinach mixture on one half of each round, brush the edges with beaten egg & fold the pastry in half pressing the edges securely together
æ Place the parcels on a heavy based baking tray, with a sharp knife make a small ventilation hole in each, brush with beaten egg & bake near the top of a preheated oven (gas mark 7) for approximately 15 minutes until the parcels are golden & risen

Spin Doctor…
Spinach has a high nutritional content & is rich in antioxidants, vitamins A, C, E, K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium & finally omega fatty acids… J J

Arrabbiata Sauce

The Secret is in the Sauce…

At a recent family gathering in the course of a deep & meaningful conversation with my cousin which took place in the small hours of the morning we decided that the secret to delicious food was in the sauce. Never a truer word was spoken…our analysis concluded that the secret was in having the patience to allow the sauce to reduce sufficiently, intensifying the flavours… J J

Ingredients & Costing…
Red Onion x 2 finely diced	0.30
Fat Clove of Garlic x 2 crushed	0.10
Green Pepper x 1 diced	0.33
Plum Tomatoes x 400gm tin	0.37
Passata x 500gm	0.67
Tomato Puree x 1 tblsp	0.10
Splash of Red Wine - Optional
Fresh Basil x 25gm	0.99
Chilli Flakes x ½ tsp	0.05
Olive Oil	0.10
Sugar x 1 tsp	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
4-6 Hearty Servings	€3.16

It Couldn’t be easier…
æ In a heavy based saucepan gently sauté the onions & green pepper in olive oil for approximately 10 minutes, add the garlic & sauté for a further 5 minutes
æ Add the plum tomatoes, passata, tomato puree, red wine (if using), fresh basil, chilli flakes, sugar & seasoning
æ Simmer gently uncovered allowing the mixture to reduce by at least one third, check seasoning & adjust accordingly

Saucy…
This sauce is extremely versatile & is equally delicious served as a rustic chunky sauce or liquidized for a smoother texture (sometimes I stir in a little cream or crème fraiche creating a lovely marbled effect). Adding a few extra chilli flakes will give the sauce an extra “kick” which reduced to a thicker consistency makes a tasty topping for pizzas. Finally it freezes really well so any leftovers can be saved for future use… J J