Time to have a fish dish. Mackerel is probably my favourite fish, it is full of flavour and being an oily fish is very good for you. We are also heading into summer, so the meal needs a bit of that Mediterranean feel about it. I have taken this recipe and changed it out a little. While the original is nice, the peppers and potatoes can feel a little bland, so it has been perked up a little with pinch of chili flakes and I have exchanged the white wine for vermouth.
This serves two as a big meal or four as a regular one.
Saturday morning’s a great time for brunch. Up later than normal, too early to bother with a wait for lunch, but looking for something more substantial to see you through the shopping or the rest of the day until dinner. Sometimes there are left over chips from the fish and chip supper the night before. Never throw them away, they cook up well and with some added chorizo, onion, garlic and a poached egg they make the morning go with a bit of sunshine. Serves two.
I don’t know what it was that made me want to make these, but it has been a long term plan. I had some delicious croquettes at Fino the then sister restaurant to Barrafina in London: crisp outside, with that delicious melting interior made for a memorable occasion. These can be a larger starter dish, or made well in advance and smaller rounds dropped into hot oil to go with drinks in the evening. The key is to put them them in the fridge to firm up and hold together when being fried. I like to make a simple mix of mustard and mayonnaise as a side dip.
This is a blog about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour – and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.