SMOKED COCKTAIL RECIPE RECIPES

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SMOKED MACKEREL CARBONARA RECIPE | JAMIE OLIVER RECIPES



Smoked mackerel carbonara recipe | Jamie Oliver recipes image

This is a lovely take on the traditional spaghetti carbonara – I’ve used smoked fish instead of bacon, but it still retains that lovely smoky flavour

Total Time 25 minutes

Yield 4

Number Of Ingredients 10

320 g dried penne
1 onion
1 large courgette
2 sprigs of fresh rosemary
130 g smoked boneless mackerel fillets from sustainable sources
olive oil
2 large free-range eggs
100 ml semi-skimmed milk
40 g Parmesan cheese
1 lemon optional

Steps:

    1. Cook the penne in a pan of boiling salted water according to packet instructions.
    2. Meanwhile, peel and finely slice the onion, then cut the courgette into quarters lengthways and cut out the fluffy core. Slice the courgette at an angle, roughly 1cm thick – you want the pieces to be about the same size and shape as the penne.
    3. Pick and chop the rosemary leaves, then slice the mackerel 1cm thick (removing the skin, if you like).
    4. Put the onions and courgettes into a large frying pan on a medium heat with a lug of oil and a pinch of sea salt and black pepper, stirring occasionally.
    5. After 5 minutes, add the rosemary and mackerel and cook for a further 5 minutes, or until nice and golden, tossing occasionally.
    6. Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan.
    7. Reserving a cupful of cooking water, drain the pasta and toss it into the mackerel pan.
    8. Take the pan off the heat for a few seconds and stir in a good splash of the reserved water to cool it down (this is really important, because if you add your eggs when the pan’s still screaming hot, the heat will simply scramble them – you want the sauce to be silky smooth).
    9. Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated, then plate up and serve with an extra grating of Parmesan, a good pinch of pepper and a squeeze of lemon juice, if you like.

Nutrition Facts : Calories 511 calories, FatContent 17.8 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 25.3 g protein, CarbohydrateContent 66.3 g carbohydrate, SugarContent 6.6 g sugar, SodiumContent 1.5 g salt, FiberContent 1.1 g fibre

SMOKED SALMON BLINIS RECIPE | JAMIE OLIVER RECIPES



Smoked salmon blinis recipe | Jamie Oliver recipes image

We make these every Christmas when guests are arriving. It’s generally a job that me and Dad do – while greeting people with a drink you can also be knocking out a few freshly cooked blinis, adding simple toppings as you go. Yum.

Total Time 15 minutes

Yield 30

Number Of Ingredients 5

1 cup of self-raising flour
1 large free-range egg
olive oil
1 cup of semi-skimmed milk
unsalted butter

Steps:

  • 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter. 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. Š* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. Š* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. Š* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. Š* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. Š* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.

Nutrition Facts : Calories 26 calories, FatContent 1.1 g fat, SaturatedFatContent 0.3 g saturated fat, ProteinContent 0.9 g protein, CarbohydrateContent 3.4 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.1 g salt, FiberContent 0.1 g fibre

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SMOKED MACKEREL CARBONARA RECIPE | JAMIE OLIVER RECIPES
This is a lovely take on the traditional spaghetti carbonara – I’ve used smoked fish instead of bacon, but it still retains that lovely smoky flavour
From jamieoliver.com
Total Time 25 minutes
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    1. Cook the penne in a pan of boiling salted water according to packet instructions.
    2. Meanwhile, peel and finely slice the onion, then cut the courgette into quarters lengthways and cut out the fluffy core. Slice the courgette at an angle, roughly 1cm thick – you want the pieces to be about the same size and shape as the penne.
    3. Pick and chop the rosemary leaves, then slice the mackerel 1cm thick (removing the skin, if you like).
    4. Put the onions and courgettes into a large frying pan on a medium heat with a lug of oil and a pinch of sea salt and black pepper, stirring occasionally.
    5. After 5 minutes, add the rosemary and mackerel and cook for a further 5 minutes, or until nice and golden, tossing occasionally.
    6. Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan.
    7. Reserving a cupful of cooking water, drain the pasta and toss it into the mackerel pan.
    8. Take the pan off the heat for a few seconds and stir in a good splash of the reserved water to cool it down (this is really important, because if you add your eggs when the pan’s still screaming hot, the heat will simply scramble them – you want the sauce to be silky smooth).
    9. Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated, then plate up and serve with an extra grating of Parmesan, a good pinch of pepper and a squeeze of lemon juice, if you like.
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SMOKED SALMON BLINIS RECIPE | JAMIE OLIVER RECIPES
We make these every Christmas when guests are arriving. It’s generally a job that me and Dad do – while greeting people with a drink you can also be knocking out a few freshly cooked blinis, adding simple toppings as you go. Yum.
From jamieoliver.com
Total Time 15 minutes
Calories 26 calories per serving
  • 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter. 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. Š* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. Š* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. Š* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. Š* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. Š* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.
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