This week former Celebrity MasterChef winner Jayne Middlemiss is taking a trip down a foodie memory lane with Gloria Hunniford and her son Michael Keating.
Michael Keating's Smoked HaddockPâtéand Wheaten Bread
smoked haddock pate
500ml semi-skimmed milk
2 bay leaves
2 undyed smoked haddock fillets, each cut into 3 pieces
200g light soft cheese
50g natural yoghurt
1 lemon, zest and juice
2 tbsp horseradish sauce
1 tbsp Worcestershire sauce
¼ whole nutmeg
a pinch of smoked paprika
15g bunch chives, finely chopped
15g bunch parsley, leaves finely chopped
2 – 3 tbsp non pareil capers
50g butter, melted
flaked sea salt
freshly ground black pepper
100g rolled oats
300g strong wholemeal flour
50g plain flour
25g butter, cubed (plus extra for greasing)
1 tsp bicarbonate of soda
1 tbsp soft light brown sugar
½ tsp flaked sea salt
1. First make the smoked haddock pâté. To poach the fish pour the milk into a large frying pan and add the bay leaves. Bring to a very gentle simmer and place the fish into the milk, skin side down.
Cook over a low heat for 8 –10 minutes or until the flesh had tuned opaque and is just beginning to flake.
Using a slotted spoon transfer the fish onto a plate and carefully remove the skin.
Flake the flesh into a large mixing bowl checking for any bones that may be present.
Add to the soft cheese, the yoghurt, lemon juice and zest, horseradish sauce and Worcestershire sauce to the bowl and mix well. Finely grate the nutmeg into the pâté mixture before adding the paprika, chives, parsley and capers. Season with salt and pepper and combine thoroughly.
Transfer the pâté mixture into the food processor and pulse for 1 minute or so until the pate mixture is quite smooth
Spoon the smooth mixture back into the bowl and stir through the capers. Check the seasoning and adjust if necessary.
Once you are happy with the flavour, pour in the melted butter and mix well. Divide the mixture between 4 ramekins and chill in the fridge for 1.5–2 hours or until the pâté had firmed up.
Whilst the pâté is in the fridge make the wheaten bread. Preheat the oven to 200°C, 180°c fan, gas mark 6 and grease a 2lb loaf tin with butter before coating with ¾ of the rolled oats.
Sift the flours into a large mixing bowl and add the cubed butter. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Add the bicarbonate of soda, sugar and salt and combine well.
Make a well in the middle, pour in the buttermilk and mix with a wooden spoon. The dough should be really quite wet and sloppy so if your mixture is a little dry add a drop more buttermilk.
Pour the dough mixture into the prepared bread tin and using a sharp knife make a slash right down the middle. Sprinkle over the remaining rolled oats and place in the oven for 45 minutes or until the bread is risen and golden.
Carefully remove the bread from tin and turn the oven off. Place the bread back into the oven and leave until ready to serve.
Gloria's Monkfish Stew
2 onions, diced
200g smoked back bacon, sliced
250g chestnut mushrooms, sliced
3 garlic cloves, crushed
2 large monkfish fillets, cut into large chunks
12 raw king prawns, shelled and deveined
1 can condensed mushroom soup
½ tsp Tabasco sauce
1 tsp tomato purée
1 tbsp sherry (optional)
Start by melting 50g of the butter in a large non-stick saucepan or flameproof casserole dish. Add the onions and bacon and cook over medium heat for 5 minutes until the onion starts to soften.
Add the mushrooms and garlic and cook for a further 5 minutes, stirring occasionally
In a large non-stick frying pan melt the remaining butter and add the monkfish pieces. Cook over a medium heat for 5 minutes so they take on a little colour.
Transfer the monkfish to a plate whilst you cook the scallops and prawns for 2 -3 minutes. Set the cooked fish aside whilst you finish the sauce.
Once the onion, bacon and mushroom mixture has softened, add the milk followed by the mushroom soup and mix well. Bring up to gentle simmer and add the tabasco sauce, tomato purée and sherry, if using.
Return the fish to the sauce and cook over a low heat for 10 minutes or until the fish is cooked through. Be careful not to overcook the fish.
Serve the monkfish stew with some champ and glazed vegetables
With thanks to
Victoria Pendleton Blue Somerby Bike £299.99 Halfords
Crockery, Imperial Blue Range from Denby