Moules Mariniere – Scottish Mussels

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Very clean rope grown Scottish mussels make for a delicious meal. These were especially good mussels plump and tasty. Simply cooked by Anthony Sargeant in the classic Moules Mariniere fashion: first some finely chopped shallots sweated off in butter with just a little chopped hot chilli and garlic, then white wine added and brought to boil before adding the mussels for a few minutes in a covered pan until they open. Straining off the mussels leaves a delicious liquor behind which can have cream and parsley added before bringing to the boil and pouring over the dish of mussels.

Traditional Haggis served up with Mashed swede and potatoes

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Burn’s Night is the 25th January. This is the haggis seen in the previous post now sliced and served with onion gravy made by Anthony J Sargeant as an accompaniment along with the  traditional mashed swede and potato. It tastes better than it looks says Tony – It is after all Peasant food.

Small Haggis cooked for Burn’s Night

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This traditional haggis was bought by Anthony J Sargeant from Ludlow Food Centre in Shropshire and cooked for Burn’s Night on the 25th of January 2017. It is fair to say that it does not look that appetising here but sliced and served with onion gravy along with some mashed potatoes and swede does improve its appearance.

 

Arbroath Smokies and Potato Dauphinois

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Arbroath Smokies are a superb Scottish delicacy  says Anthony Sargeant. They are small haddock which have been hot smoked over hardwood chips thus they can be eaten without further cooking but here the meat is flaked from the bones and skin and incorporated in layers of potato dauphinois according to a recipe of Rick Stein’s and baked in a hot oven. A delicious warming meal for supper on a cold winter’s evening. Tony thinks the quantities in Rick Steins recipe are over generous, this dish cooked yesterday evening yielded four good portions using half the quantities suggested – but of course that depends on your appetite. Any not eaten keeps well in the fridge for a few days and can be reheated. For Rick Stein’s recipe see page 93 of his excellent book “Seafood lovers’ guide”.

Anthony Sargeant bought this handsome Salmon for dinner

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Very good Scottish farmed salmon

Very good Scottish farmed salmon bought for £10

Tony will fillet and cook this very good salmon later today. It is excellent value for money – bought from ‘Fish-in-a-Box’ in Newport, Shropshire, UK (which he highly recommends) : they always have an interesting and varied supply of fish. Yesterday they had very large whole Plaice for £5 per fish; wild Turbot, Lemon Sole (one of our favourite flat fish), large Brill, Gurnard, fresh Mackerel, Hake (a great favourite of ours), wild line caught Halibut, scallops, mussels, etc etc