Student Recipe

Smoked Mackerel Chowder

10th September, 2008, WednesdaySeafood

Budget: £
Cookery level:
Preparation Time: 10 min
Cooking Time: 20 min
Serves: 2

Ingredients:
knob of butter
3 rashers of bacon , copped
1 onion , finely chopped
750ml milk
350g potatoes (about 2 medium), cut into small cubes
1 Courgette, cut into pieces
300g frozen smoked mackerel fillets (about 2)
140g sweetcorn
125 ml single cream

2. Put in the bacon, cook until starting to brown.

3. Add the onion, cook until soft, then pour over the milk and cream, and stir through the potatoes. Bring to the boil, then simmer for 5 mins.

4. Add the mackerel, then leave to gently cook for another 10 mins.

5. Stir through the sweetcorn, then cook for another few mins.

6. Serve with plenty of crusty bread.

Janssons frestelse

6th January, 2008, SundayBake, Seafood

The last and also my favourite dish to introduce in a Swedish Christmas dinner: Janssons frestelse (meaning Jansson’s temptation) which is made of potatoes, onions, anchovies (or sprats) and cream. I had a search on Wikipedia, and it says there is a mistranslation into English where the original recipe uses sprats instead of anchovies, because sprats in Swedish are known as "ansjovis". Anyway, what I used was sprats and I don’t think it matters.

Budget: £
Cookery level:
Preparation Time: 15 min
Cooking Time: 50 min
Serves: 4

Ingredients:
4 medium boiling potatoes, peeled and cut into strips
2 tbp butter
2 onions, thinly sliced
1 can of anchovy or sprats, drained
2 tbp breadcrumbs
1 cup of heavy cream
½ cup of milk
White pepper

Methods:
1. Preheat oven to 220^oC.
2. Heat the butter in a saucepan then add onions and cook until they are soft but not brown.
3. Spread some butter on the container or baking tray, arrange a layer of potato strips on it, then alternate layers of onions and anchovies ending with another potatoes layer. Sprinkle each layer with a little white pepper.
4. Scatter bread crumbs over the top layer of potatoes
5. In a small saucepan, heat the milk and cream until it barely simmers, then pour 2/3 of it over the potatoes.
6. Bake in the oven for 30 min and pour over the read of the cream and bake for another 15 min.

Smoked salmon and caviar

1st January, 2008, TuesdaySeafood

Smoked salmon and caviar

Budget: £

 
Smoked salmon and caviar on a hard boiled egg are the first course of a traditional Swedish Christmas buffet as well, served together with the pickled herrings.

Pickled herrings (sill)

31st December, 2007, MondaySeafood

Fried Salmon

10th May, 2007, ThursdaySeafood

Fried salmon
Budget: 1
Cookery level:
Preparation Time: 10 min
Cooking Time: 10 min
Serves: 2

Ingredients:
2 slices of salmon
1 tbsp vegetable oil
½ cup of water
Pinch of salt
Corn flour
Soy sauce

Methods:
1. Clean the salmon, dry with kitchen towel

2. Put some salt onto both side of the salmon, and use your finger to spread them evenly

3. Put some corn flour on top of the salt on both side of the salmon, and spread them evenly

4. Heat oil in a saucepan, add in the salmon and cook for 1 min, then turn to the other side

5. Add in the water, close the lid and cook for a further 8 min

6. Put the salmon onto a plate and pour some soy sauce to finish

Red fish with tomato

7th May, 2007, MondaySeafood

Red fish with tomato
Budget: 1
Cookery level:
Preparation Time: 10 min
Cooking Time: 15 min
Serves: 2

Ingredients:
1 red fish tail, clean
4 tomatoes, quartered
1 tbsp vegetable oil
1 cup of water
Pinch of salt
Pinch of pepper

Method:
1. Heat oil in saucepan, add in the red fish and cook for 5 min

2. Pour in a cup of water, cook for a further 5 min

3. Mix in tomatoes, salt and pepper, cook for a further 5 min

Tagliatelle with Smoked Mackerel

20th April, 2007, FridayPasta, Seafood