How to: be a hostel chef
H Wto... … make easy regional foods In this foodie special we’re celebrating some of the country’s best local dishes and ingredients. From Cornish mackerel to Lancashire hotpot, here are some easy hostel kitchen recipes that will serve four hungry hikers. Wonderful aromas and envious glances guaranteed…
Mackerel ceviche This isn’t a traditional Cornish recipe (it comes by way of Peru), but it really brings out the freshness and flavour of Cornish mackerel. Ceviche is a South American dish combining raw fish with citrus juices, fresh herbs, chilli and vegetables. The acid in the lime ‘cooks’ the mackerel. Needless to say, the fish needs to be extremely fresh and from a reputable source. It’s a beautiful dish. INGREDIENTS 3 super-fresh mackerel, filleted and skinned half a cucumber 4 limes 1 fresh chilli a handful of fresh mint a handful of fresh coriander METHOD 1. Cut the mackerel into dice size pieces. Do the same with the cucumber, discarding the seeds. 2. Juice the limes and combine in a bowl with the mackerel and cucumber. Be sure to stir it up. After about five minutes the colour of the mackerel will change as it ‘cooks’. 3. Thinly slice the hot chilli until you have the amount desired then add to the bowl with the finely chopped herbs. Make sure the fish is now opaque and serve immediately.
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Lancashire hotpot The classic one-pot Lancashire hotpot is a warming stew of lamb or mutton, onion and potatoes. Beyond these key ingredients, this easy and forgiving recipe can take whatever else you have lying around, such as carrots or celery – kidney and even oysters were once added to bulk out the dish. In short, anything goes, but here’s a pure-ish recipe. The prep itself takes little time, but it does need to be popped in the oven for around two-and-a-half hours. INGREDIENTS 900g of lamb or mutton cut into chunks (ideally a mix of best end and middle neck) 3 large potatoes cut into 2cm slices 2 carrots (optional) 2 sliced onions 500ml of lamb or chicken stock 1tb of flour A bay leaf and thyme if you have it Worcester sauce Butter METHOD 1. Preheat the oven to 170˚C. Dust the meat with flour, season, then brown it in the butter using a casserole dish, over the hob. Remove. 2. Place some of the sliced potatoes at the bottom of the dish and season. Add all the meat. Add the bay leaf and thyme, then layer the onions on the top and season again. Pour over the stock until it nearly reaches the onions. 3. Layer the potatoes over the top like fish scales, brush with some butter, season, cover and put into the oven for two hours (2.5 hours for mutton). Take the lid off and cook for another half hour.