We’re keeping it simple this month with a couple of very easy recipes that could be served as light and healthy snacks to be encouraged in the warm summer sun. We’re all ready for a flaming June, so let’s hope it’s not dripping wet!
Smoked Mackerel, Apple and Chorizo Salad
For 4 persons
- 150g chorizo, sliced
- 2 tbsp sherry vinegar
- 4 tbsp olive oil
- 100g pea shoots
- 2 Braeburn apples
- 4 smoked mackerel fillets
- Fry the chorizo over a medium heat until crisp. Remove from the pan; drain the fat, then put the pan back on the hob.
- Mix the sherry vinegar and olive oil and season with salt, pepper and a pinch of sugar, then warm through gently in the pan.
- Toss the chorizo with the pea shoots, then season with salt and pepper.
- Divide among 4 plates, then cut the apples into matchsticks and scatter over. Flake 4 smoked mackerel fillets into large chunks then drizzle with the dressing.
Spiced Crab Dip
- 80g butter
- 2 garlic cloves, crushed
- 3 shallots, thinly sliced
- 1 tsp mustard powder
- ½ tsp cayenne pepper
- 125ml double cream
- 2 tbsp lemon juice
- 2 tsp Worcestershire Sauce
- 2 tsp chives, chopped
- 40g fresh breadcrumbs
- 1 tbsp parsley, chopped
- 150g cream cheese
- 60g cheddar, grated
- 350g crab meat Preheat the oven to 170°C. Melt half the butter in a saucepan over a low heat. Sweat the garlic and shallots for 2-3 minutes until soft. Add the mustard powder, cayenne pepper and cream.
- Bring to a simmer and slowly whisk in the cream cheese and allow to cook, stirring constantly over a low heat for a couple of minutes.
- Remove from the heat, add the crab meat, lemon juice, Worcestershire sauce and chives.
- Season to taste with salt and freshly ground black pepper. Mix, then transfer to a heatproof bowl. Melt the remaining butter, then add the breadcrumbs and chopped parsley. Sprinkle over the crab and bake for 15 minutes, or until golden. Serve warm with some melba toast.
Try another recipe from Peter Walters here