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Favourite Recipes

I've seen it mentioned on several forums with some threads exchanging favourite recipes. Here's a chance for you to add your own and share other peoples. Simply mail me your recipe's and pictures and i'll pop them up here. I'll set the ball rolling with a favourite recipe of mine. It's dead easy to make and you're guaranteed a "restaurant" feel and quality to the food. I cooked it at the weekend for friends, they loved it. Good recipe for white fish that you can't be bothered to fillet as you only have to skin it, chunk it and remove the bones, whiting would be good.

Aitch's Chowder.

  1. Large white onion
  2. Leek
  3. Carrots (1 per person)
  4. Potato (1 per person)
  5. 250g streaky bacon (I prefer un smoked)
  6. 1 litre fish stock (you can use chicken or veg but fish is best, you can buy it HERE or click the pic left).
  7. 300ml cream
  8. White fish and/or shellfish
  9. seasoning to taste

Finely chop the the onion and bacon, sweat them off in a pan with some butter. Chop the leek, carrots and potato's, add these to the pan. Add the stock and simmer until the carrots, potatoes and leek are soft. Hand blend in the pan until smooth. I use a hand blender then run it through the proper blender, makes it silky smooth.

ChowderSkin, bone and chunk the white fish up and either fry it or add it with your choice of shellfish approx 10 minutes before you serve it along with the cream. I usually just add it to the soup and simmer it for 10 minutes, cook it too long and the fish will flake and prawns, mussels etc will become chewy. Season to your taste at the end.

If you can afford scallops it's wonderful with scallops. Garnish with flat leaf parsley or (my favourite) chop some chives and drop them in a minute or so before you dish up. You'll have a lovely creamy fish soup that looks and tastes the business. If you really want to get all Marco Pierre White on its ass, just drizzle Worcester sauce round the top when you serve it up. Wicked taste and sure to impress your mates, keeps for a few days too but never lasts that long at the Aitch's.

Shaun McDermott's soused herrings

Makes enough to do at least a dozen fish


500ml good quality red wine vinegar (I use Aspalls organic)
150 to 200ml water to taste
2 to 3 teaspoons muscovado sugar to taste (I use palm sugar but this is hard to get hold of – this is the best substitute)
2 medium red onions – finely sliced
4 cloves
3 tablespoons whole black peppercorns
3 tablespoons mustard seeds (not black mustard seeds)
1 whole red chili
3 or 4 fresh bay leaves (you could use dried I guess but they won’t be so aromatic)
1 clove garlic – peeled but left whole
3 or 4 strips of lemon zest as thick as your little finger
1 level teaspoon of sea salt

Prepare your raw herring/mackerel fillets etc and place in a single layer in a large shallow oven dish.
Put all your sousing ingredients in an enamel saucepan (or one of those vision Pyrex ones – do not herringsuse non stick or you will be sorry!) – if you don’t have either of these you could put all the ingredients in a Pyrex casserole dish and do in the microwave)

Bring to the boil, cover and simmer for 10 to 15 minutes until the onions are nice and soft. Taste – at this point you can add more sugar or water if you think it needs either. Pour the whole lot over the fish, cover with aluminium foil and let stand for 15 minutes. Remove foil and allow to cool. Eat with great gusto, enjoy!

Cracking recipe Shaun, I'll try that this winter for sure, I often buy herring for bait but it never ends up on the beach, me and Aidan love 'em.

Galton Blackiston's recipes

I'm a big fan of this Norfolk boys cooking. He owns and runs Morston Hall hotel, though its a bit out of my league cost wise, it's even got one of those Michelin stars. I have tried some of his recipes and they are the mutts nuts. The Morston Mussel soup (veloute for the posh and/or French) is sublime and cheap! If you don't fancy the curry powder substitute with garlic, enjoy..

Veloute of Morston mussels - The muts nuts, made in a few minutes and tastes like heaven!

Lasagne of Morston Lobster

Mousse and grilled fillet of bass on samphire with a brown shrimp and tarragon sauce

Fried squid with tomato