Spiralised Mackerel Salad

During my fat fighting and healthy eating regime I have been strictly adhering to 1200 calories a day and this particular salad is a delicious, refreshing 350 calorie meal, ideal for lunch.

I used my spiraliser and vegetable peeler to make for an interesting and crunchy texture of radish, yellow pepper, carrot and cucumber with some blanched kale and topped with pomegranate seeds for some added crunch. Using lemon juice as a natural dressing too just really peps this up.

Mackerel is a fantastic oily fish full of fabulous nutrients and can be bought so inexpensively too - what's more it's delicious.

Spiralised Mackerel Salad

Here’s how:

50g kale
1/2 pomegranate
1 carrot
4cm length of cucumber
4 radishes
1/2 yellow pepper
1/2 lemon
1 peppered smoked mackerel fillet
Firstly blanch the kale in some boiled water and drain. Use some kitchen towel to take out any excess moisture and add to a plate or bowl.

Now peel the carrot and spiralise, or use a vegetable peeler to create ribbons (grating also works). Add to the plate. Do the same with the cucumber and radishes and use the peeler to make thin slithers of yellow pepper.

Remove the seeds of the pomegranate and drain out the juice (add to some water for a lovely, refreshing beverage) and scatter over the plate.

Add the mackerel fillet and squeeze the lemon over. Enjoy!

Frith Street's Finest - Arbutus

Arbutus

Last Wednesday evening me and the boy were in Soho deciding where to grab some dinner when we stumbled across Arbutus. I'd been before but a good three years ago and as it was 730 and busy I doubted we'd get a table. I was right to doubt - however we were accommodated in the bar area on a high table for two.

Sitting right in the area that every diner had to walk through to get to their table meant I was able to enjoy my favourite sport - people watching. I marvelled immediately at the mixed bag that Arbutus attracts, there were the suited types, couples, groups of friends and real arty types - plenty to be nosy at. We were off to a good start.

I chose the squid and mackerel 'burger' with razor clams and sea purslane to start. The 'burger' was a small, moist and absolutely delicious patty full of wonderful sea flavours and very well seasoned. The razor clams were the first I've ever had and actually enjoyed - as well as the flavour they were devoid of that awful rubbery texture that I've come to expect. The plate was presented very prettily too which made it all the more appetizing.

The boy had the crispy pigs head with salad and again this was artfully presented and the flavours matched the presentation. The pork was chunky and had an exceptional, almost sweet flavour with some crispy, crunchy bits which were a delightful contrast. What was most surprising was how utterly gorgeous the salad was - sliver's of soft turnip and radish which I can only presume had been poached in something sweet, syruppy and lovely. Wonderfulness on a plate.

The boys' main was slow cooked lamb with cannelini beans, apricots and almonds. The lamb was apparently tasty and tender to the point of melting in the mouth (it certainly didn't last long). The accompaniments were good - however the boy decided this was a bit of a delicate plate for him and he said he'd have preferred something a bit heavier. This would be perfect for a smaller appetite though.

Mine was the opposite and the boy ended up finishing it anyway. I had the roast rabbit which was roasted with pancetta, artichokes and sweet, baby carrots in a the most delicious, garliccy juice - heaven. This came with a 'shoulder cottage pie' which was frankly the best comfort food - creamy mashed potato over tender shoulder of rabbit. A very satisfying, if filling dish.

Even though I was stuffed i couldn't resist ordering pudding. The dessert menu had me drooling, every single item on that menu sounded fabulous and it was eventually the waiter who twisted my arm, ever so easily into the cold chocolate fondant.

I've been lucky with desserts recently and it appears my luck continues - this was sensational. As well as looking fantastic the fondant itself had a richness of flavour but was as light as a feather. It came with crispy, caramelised chocolate wafers and a small helping of salted caramel ice cream, pure bliss. It was finished with a little shaving of pretty green pistachios. It really was a dessert to die for.

Throughout our meal the staff were incredibly attentive and friendly - the great thing which was so clearly obvious was that the staff here genuinely care about the food served. You can sense their pride and passion and it only adds to the overall dining experience.

The meal was around £75 without wine, but for this level of food I think it's reasonable - we didn't have a single complaint.

It's hard to believe Arbutus opened it's doors over five years ago as I seem to remember it and that would imply I'm getting on - however judging from our faultless meal and the swarms of mid-week diners rushing through the doors it's clear that Anthony Demetre and Will Smith continue to get it right. They really have managed to achieve that winning formula, what's more they have it down to a fine art - well-executed hearty classics, great service and a good balance between smart and casual dining. I certainly won't be leaving it another three years before I return.

http://www.arbutusrestaurant.co.uk/

Fish Friday

Colcannon Mackerel Fishcakes

A simple but delicious take on the humble fishcake.

I've used mackerel in these as their moist, rich flavour goes perfectly with the colcannon-style base. I've also added a little heat to the dish, but this can be omitted if you're not a spice fan.

I served this as lunch for myself and my brother and we had homemade chips and a little sweet chilli dipping sauce as accompaniments.

I prepared the chips by simply slicing some Charlotte potatoes (skin on), par-boiling for ten minutes, draining then placing in a pre-heated oven for 20 mins at 200C.

I enjoyed my lunch with a generous glass of Gallo White Zinfandel, a deliciously zingy Californian rose, after all it is Friday - let the weekend begin.

200g (approx) Smoked Mackerel Fillets
150g White Potatoes
2 Large Spring Onions
50g Spring Greens
2 Slices of Bread (white or brown)
1 Tbsp Creamed Horseradish
1 Tsp Hot Pepper Sauce
1 Tbsp Cayenne Pepper
Salt and Pepper to taste

First peel the potatoes and boil till soft, then mash, season and place in a bowl to cool (I used a knob of butter to mash).

Chop/mix the bread in a food processor to create breadcrumbs and place into a bowl.

Chop the spring onions and put into the bowl with the mashed potato.

Remove the skin from the mackerel fillets and break up the fish into small pieces and also place in the bowl.

Finely shred the spring greens then put in a pan of boiling water and simmer for 4-5 mins, drain and place on a hopping board. Use a clean tea towel or some kitchen roll to absorb any excess water then also place into the bowl.

Add the horseradish, hot pepper sauce, cayenne and a good sprinkling of salt and black pepper and mix well. Add a heaped tablespoon full of the breadcrumbs and mix again.

Get a tablespoon full of the mixture into your hands and form a round with it, place in the breadcrumbs till it's covered, then put onto a plate, and repeat to make similar sized fishcakes.

Heat a pan on a medium heat with a little oil, I used grapeseed oil as it's very light in flavour, however any oil would work. Once the pan is hot add the fishcakes and cook on each side for 3-4 minutes or until lightly browned and crispy.

Serves four.

Simple Supper - Gnocchi Pasta Bake

Sometimes in my life when preparing a meal for loved ones, I have all the time in the world, and can lovingly and leisurely prepare dishes that I’m quite proud of and which demonstrate the passion that’s have gone into them.Other times I might get home from work on a Friday evening, realise that dinner-making duties have fallen on my unwilling shoulders, and have very little motivation or energy for it. On these days I rely on my ‘simple suppers’, which basically do exactly what they say on the tin. They’re not time consuming, take little effort, fill a food hole, and fill it well.Last week I called on an old favourite – a Gnocchi Pasta Bake - which I adapt according to what’s in the fridge at the time – a crowd pleaser, that’s filling, comforting and damn-right yummy. But the real beauty of this dish is that it literally is completely changeable dish that can depend exactly on what’s already in stock – it’s also a very cheap dinner, so perfect for the end of the month, before pay-day when money might be tight.

This time I made the very easy sauce by sautéing chopped spring onions, (can use any type!), a little crushed garlic (optional), and some chopped smoked bacon. For ideal results I would use pancetta, but bacon was in the fridge and meant I didn’t have to leave the house, so bacon was used, and it gave a nice smoky flavour. I also chucked in 2 mushrooms, chopped – which again were left in the bottom of the fridge.

Once this was nicely cooked I added a tub of crème fraiche and cooked for about five minutes. While all of this was going on I cooked some fresh Gnocchi – or pasta potato dumplings – which only take a couple of minutes in boiling water and drained. I broke up a couple of fresh mackerel fillets that were in the fridge and mixed all in together with some chopped parsley and placed into an ovenproof dish.

It goes without saying that this must be seasoned to taste as you go along with salt and ground black pepper. I have made this with chicken before and it’s just as tasty – but I do love oily fish at this time of year.Finally I grated on some Cheddar (again a fridge essential – but other cheese would work just as well, especially a Mozarella or Emental which have that nice melting quality). This was then baked in the over for 25 minutes until the cheese was lightly browned and et voila – dinner was served.

I served with a simple salad thrown together. And in the 25 minutes the dinner took to cook I had time to clear away, lay the table and most importantly open a bottle of cold Pinot Grigio and pour myself a generous glass as a reward for all that hard cooking. Simples!