Favourite Recipes Sussex Smokie
This is one of my favourite recipes, particularly when the weather is cold. It’s perfect for entertaining because you can prepare it in advance. It is easy and tastes really luxurious. It is a traditional Sussex recipe thought to date back to the 1800s. You can serve it as a starter in ramekins with a watercress garnish, or, as a supper dish with mashed potato or crusty bread. Yummy! Ingredients for about 6 ramekins (as a starter) 1 ½ lb/750g of smoked haddock 1 small onion, thinly sliced 2 bay leaves 3oz/90g butter 2oz/60g plain white flour 6oz/180g strong Cheddar cheese 1 ½ glasses dry white wine 4oz/120g grated Parmesan Freshly ground black pepper Method 1. Poach haddock in just enough water to cover, with the bay leaves and onion for about 5 minutes. Set aside to infuse 2. Gently melt butter in saucepan, add flour and blend to make a smooth roux
Lamb Seekh Kebab for 4
Ingredients: 500g lamb mince 2 tsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala 2 medium cloves of garlic 1 tsp ginger powder 1 tsp salt 3 tsp fenugreek leaves (optional)
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3. Strain fish, keep liquid. Remove onion and bay leaves. 4. Slowly add 3 pints of the reserved stock to the roux, stirring all the time. When completely blended simmer for 15 minutes stirring occasionally. 5. Add the cheddar cheese, wine and a generous amount of black pepper. Cook until you have a smooth cheese sauce. 6. Flake the haddock and share between the ramekins. 7. Cover with the sauce, sprinkle with grated Parmesan 8. Flash under the grill if serving immediately or bake for about 10 minutes in a hot oven if reheating from cold. Juliet Pattinson
2 tsp malt vinegar 1 tsp sunflower oil Preparation: Place all ingredients in bowl and knead. Then cover bowl and keep in fridge for one hour. Form into 8 patties. Fry in pan. Serve with Coleslaw, jacket potato etc. Tricia Patston The Dever February 2021
