Smoked salmon leaps ahead

Photo: © childsdesign

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After having been impressed with J Lawrie & Sons (Jaffy’s) kippers we looked forward to tasting their Oak Smoked Salmon.
Even though smoked salmon can be found just about everywhere in the large stores, these days, it is still no less a luxury. There are cheaper versions but paying a little extra is definitely worth it to enjoy a better product.

Read full review

We are pleased to award J Lawrie & Son (Jaffy's) our 'Artisan Food Trail Approved' status for their Oak Smoked Salmon.

To find out more about J Lawrie & Sons (Jaffy's) visit their page on 
The Artisan Food Trail here.

Shetland Air-Dried Salt Cod from Thule Ventus

Thule Ventus is now taking orders for their Shetland Air-Dried Salt Cod to be delivered in time for Easter 2017.

Available in two pack sizes of 50g or 250g which can be ordered direct from the Thule Ventus online store.

Each pack contains cuts of the finest skinned and boned cod fillet making it the perfect choice for trying out in a variety of dishes – salt cod is very good for fishcakes.

Read more…

To find out more about Thule Ventus visit their page on The Artisan Food Trail here.

A taste of Mallaig – kippers win AFT approval

Photo: © childsdesign

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Jaffy’s Mallaig Kippers have already won a raft of food accolades and now it is their chance to be put through The Artisan Food Trail approval process.

Read full review

We are pleased to award J Lawrie & Son (Jaffy's) our 'Artisan Food Trail Approved' status for their Mallaig Kippers.

To find out more about J Lawrie & Sons (Jaffy's) visit their page on The Artisan Food Trail here.

AFT Introducing: Thule Ventus

Photo: © Thule Ventus

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Thule Ventus salt cured cod and pollock is of the highest quality and a hand-crafted artisan product. Only the finest, freshest and largest fish is sourced from Shetland’s famous fish market landed by locally-owned boats that make short trips and catch from sustainable, quota controlled stock.

All the fish is prepared in small batches using traditional family methods. The process that takes at least a month, to create a truly unique and special seafood. The fish is caught from the pristine, wild seas around Shetland and then cured in the pure Shetland wind.

Thule Ventus, based in Cunningsburgh, Shetland is very much a family business and its products are an embodiment of the island's rich heritage in fishing.

David Polson, owner of Thule Ventus grew up where salting fish and mutton was very much a part his of life. He and his father would go fishing in a traditional 17 foot wooden boat, known as a fourareen, as it could be rowed with four oars. They worked the hand-lines and set lines for pollock, skate, mackerel, haddock and cod. Their catch would be salted, with some set aside for supper, usually pollock, boiled with their livers fried and added.

On leaving school, David discovered that salt fish was the a staple of the worker's diet on the ferries which plied between his native island of Whalsay, and the Shetland Mainland. As far as the older ferrymen were concerned, mastering the art of salting and curing of fish was an essential rite of passage for all aspiring crewmen.

It is with his background and knowledge that David can bring, what he believes to be the finest cured cod and pollock available.

All fish is landed by local boats on to the Lerwick or Scalloway fish markets in the early hours. It is filleted by lunchtime and salted by tea-time. The fish slowly absorb the salt and give up their moisture as they make their own pickle.

The fish are checked regularly and once they have ‘taken enough salt’, the excess salt is removed and the drying process commenced. The fish hangs outside in the wind, before being finished off in a drying room.

To find out more about Thule Ventus visit their page on 
The Artisan Food Trail here.

Spiced Mackerel with Fennel Slaw

Photo: © childsdesign

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We are certainly enjoying the abundance of fresh mackerel at the moment –
it is reasonably priced and readily available.
Our second mackerel recipe includes some interesting flavours for a light and healthy meal which is good any day of the week.

Fennel is one of our favourite vegetables with its fresh aniseed flavour and,
in our opinion, so much nicer than cabbage in a slaw.
Although we have little success in growing bulb fennel, we have no trouble
with herb fennel. As well as the leaves, the flowers are very edible and release an intense burst of aniseed flavour in the mouth – something to try, if you haven’t already.

If you want to make a more substantial meal, simply serve with some boiled new potatoes or some buttered crusty bread.

View recipe

Grilled Mackerel with Pepper Salad

Photo: © childsdesign

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Mackerel is at its seasonal best and widely available at the moment, so make the most of it.
A rich oily fish packed with omega-3 goodness it is perfect cooked on the grill until its beautiful shiny skin turns crisp.
Lightly seasoned with a smoked paprika oil, we’ve paired the mackerel with a tangy and fruity pepper salad to bring a taste of the Mediterranean to the table.

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Cajun Salmon with Mango Salsa & Beany Rice

Photo: © childsdesign

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We’ve been almost melting in the recent heatwave but that doesn’t stop us from turning to spicy foods, in fact they somehow seem more appealing. The best approach is to keep things light and not go for heavy sauces but something simple with a refreshing accompaniment.

Fish and fruit might sound like an odd combination but we can assure you that it really does work. The mango salsa is fresh and lively and really complements the spicy warmth from the Cajun Spice Mix on the salmon. The salsa also cuts through the oiliness of the salmon too.

If you don’t want to go to all the trouble of making the rice dish (but it is worth it) you could serve with plain boiled rice or new potatoes instead.

Best enjoyed outdoors!

View recipe

Pepper Prawns with Caramelised Cauliflower

Photo: © childsdesign

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Perhaps prawns and cauliflower don’t sound a likely combination but the way the cauliflower is cooked makes a great flavour match.
The cauliflower is first coated in a honey mustard dressing which creates sweet and slightly charred edges to the vegetable.
The prawns are given a spike from a chilli sauce with added lemon for brightness and all the flavours marry well in a sweet, nutty, sour combination.

Ingredients (serves 2)

For the prawns

• 250g raw king prawns
• quarter tsp Capsicana Chilli Co Habanero Sauce
• grated zest from quarter of a lemon
• 1 tsp lemon juice
• pinch salt
• pinch sugar

For the cauliflower

• 225g cauliflower
• 3-4 tbsp Yare Valley Oils Norfolk Honey & Mustard Dressing
• ½ tsp cumin seeds

To garnish

• few coriander leaves
• 1 spring onion, finely sliced
• squeeze lemon juice

Method
First marinate the prawns. Put the prawns into a bowl with the pepper sauce, lemon zest, salt, sugar and lemon juice and stir making sure the prawns are completely coated. Leave to marinate for 15 minutes.

To prepare the cauliflower remove the florets, keeping them in large chunks then take each floret and slice into 1cm thick pieces. Place in a bowl and add the honey mustard dressing, stirring to coat all of the cauliflower evenly.

Heat a large frying pan until it is very hot then tip in the cauliflower and let it sizzle and brown. Turn the cauliflower to sizzle the other side. Turn down the heat to continue cooking until the cauliflower becomes tender but still has a nutty bite to it.
Roughly crush the cumin seeds with a pestle and mortar and sprinkle the seeds over the cauliflower, stir gently to mix.

Add some oil to another frying pan, heat some olive until hot and tip in the prawns and cook them, stirring occasionally until they turn pink. This should only take a minute.

Arrange the cauliflower slices on plates, spoon over the prawns and garnish with the coriander and springs onions, finishing with a squeeze of lemon juice.

Octopus & Chorizo Salad

Photo: © childsdesign

Chorizo and seafood is a match made in heaven, so being inspired by the ‘surf and turf’ theme we took a Mediterranean approach to create this salad.

Our original intention was to use squid, but our fishmonger didn’t have any and suggested using octopus instead. Octopus and squid are both cephalopods but require different methods of cooking to get the best from them.

Squid is best quick cooked but octopus being such a muscular creature requires some long pre-cooking to tenderise it. Providing you haven’t procured a beast of gigantic proportions like something from 20,000 Leagues Under The Sea, it really doesn’t take much to cook it.
Smaller octopus are generally softer and don’t need to bashed before putting them in the pot – the Greeks whack them on a rock!

If you do decide to use squid instead just skip all the pre-cooking part and score and cut your squid into pieces and then marinade and griddle.

View recipe

Farmhouse Breakfast Week Recipe: Smoked Salmon & Egg Brunch

We chose this recipe from the Farmhouse Breakfast Week website as it would be perfect for a lazy Sunday morning brunch.
At the end of the recipe we give you an ingredient suggestion using produce from one of The Artisan Food Trail's members.

Serves 4

Ingredients

• 4tsp cornflour
• 300ml semi-skimmed milk
• 2tbsp grainy mustard
• 2tsp caster sugar
• 3tbsp chopped dill or fennel
• 4 large or 8 small slices of wholemeal bread
• 4 eggs
• 200g smoked salmon

Method

1. Blend the cornflour in a small saucepan with a little of the milk until smooth
2. Stir in the remaining milk
3. Cook gently over a moderate heat, stirring with a wooden spoon until the sauce is thickened and smooth
4. Stir in the mustard, sugar and dill or fennel and set aside
5. Bring a saucepan of hot water to the boil and poach the eggs
6. Meanwhile toast the bread
7. Spread the toast with a tablespoon of the sauce on 4 warmed serving plates
8. Pile the smoked salmon on top
9. Drain the eggs with a slotted spoon and place an egg on top of the smoked salmon
10. Spoon the remaining sauce over the eggs and serve immediately

TIP: Do not add the mustard to the sauce until it has thickened or the vinegar in the mustard might make the sauce curdle.

Ingredients suggestion
Try using The Artisan Smokehouse's Cold Smoked Scottish Salmon – the salmon is from the cold clear waters off the North West coast of Scotland. It is certified by RSPCA Freedom Food, demonstrating the farmer’s commitment to the welfare and sustainability of their fish. Very low stock densities and experienced hand rearing (using no growth promoters or chemical supplements) ensures happy healthy salmon of exceptional quality. The Artisan Smokehouse dry cures the salmon for up to three days before cold smoking it over maple wood. The final product is an award-winning smoked salmon that has a remarkable taste and texture.


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Luxury hampers and gift packs from The Artisan Smokehouse

A new and exciting range of beautiful hampers are available from
The Artisan Smokehouse which have been carefully put together to meet all tastes and budgets. Choose from British, Italian, Vegetarian, Spicy, Award Winners, or Chef's Ingredients hampers, or why not spoil someone (or yourself) with the ultimate Luxury hamper. All products are beautifully presented in an elegant black presentation box and hand tied with ribbon.
Hamper prices start from as little as £18 and Spice & Herb gift packs from just £4.50, so giving a gift of the finest smoked produce couldn't be easier.

Orders required in time for Christmas need to be placed by 19th December (latest dispatch will be 22nd December).

The British Hamper
A classic hamper containing the best British products.
Contains:
Smoked British beef, smoked free-range duck breast, both hot and cold smoked Scottish Freedom Food salmon, smoked Suffolk garlic, smoked Suffolk rapeseed oil, smoked Stilton, smoked Cheddar and accompanying Artisan cheese biscuits.

The Italian Hamper
A delicious selection of finest Italian products. 
Contains: 
Parmesan cheese, smoked Milano salami, smoked Spianata Calabra salami (contains red chillies), smoked Italian olive oil, Italian dried herbs and smoked dried forest mushrooms.

The Luxury Hamper
A stunning hamper, which would greatly impress even the most committed foodie! 
Contains: 
Smoked British beef, smoked free-range duck breast, both hot and cold smoked Scottish Freedom Food salmon, smoked Milano salami, smoked Spianata Calabra salami (contains red chillies), smoked Suffolk garlic, smoked Italian olive oil, Parmesan cheese, smoked Stilton, smoked Cheddar, smoked goat’s cheese, Membrillo (quince paste to accompany cheese), Artisan cheese biscuits, smoked dried forest mushrooms, smoked coarse sea salt and smoked paprika.

The Vegetarian Hamper
A delicious selection of vegetarian friendly foods. 
Contains: 
Smoked goat’s cheese, smoked Stilton, smoked Suffolk rapeseed oil, smoked Suffolk garlic, smoked dried forest mushrooms, Membrillo (quince paste to accompany cheese) and Artisan cheese biscuits.

The Award Winners Hamper
A lovely selection of The Artisan Smokehouse's award winning products. 
Contains: 
Smoked British beef, smoked free-range duck breast, both hot and cold smoked Scottish Freedom Food salmon and smoked Suffolk rapeseed oil.

The Chef's Ingredients Hamper
For those budding chefs out there who like to experiment. 
Contains: 
Smoked dried forest mushrooms, smoked Italian olive oil, smoked coarse sea salt, smoked black peppercorns, smoked dried garlic, smoked chilli flakes and smoked paprika.

The Spicy Hamper
A hamper aimed at those who like the spicier side of life. 
Contains: 
Smoked Spianata Calabra salami (contains red chillies), smoked Habanero chillies, smoked Chipotle Morita chillies, hot paprika and cayenne pepper.

Spice and Herb Gift Packs
A beautiful selection of herb and spice gift packs. The perfect present for all those foodies out there. 
Choose from:
Smoked Sea Salt and Black Peppercorns – contains maple smoked sea salt and black peppercorns

Italian Herbs and Smoked Garlic – contains dried Italian herbs and maple smoked dried garlic

Smoked Chilli and Paprika – contains maple smoked chilli flakes and smoked paprika

Smoked Spice Selection – contains maple smoked black peppercorns, sea salt, paprika and dried garlic
Sweet Spice Selection – contains ground cinnamon, mixed spice, ginger and allspice berries

Fiery Spice Selection – contains hot paprika, cayenne pepper, black peppercorns & maple smoked chilli flakes

Mulled Wine Spice Kit – contains cinnamon sticks, allspice berries, ground ginger, cloves, a reusable muslin bag and a recipe card (contains several servings)

To find out more about The Artisan Smokehouse please visit their page on The Artisan Food Trail here where you will find links to their website to place your order.

Holy Smoke: The Artisan Smokehouse

Based on the beautiful Suffolk coast, The Artisan Smokehouse is a small family-run business producing award-winning smoked delicacies. Passionate about food and aiming to create the highest quality smoked products, using ethically sourced ingredients prioritising British producers.

Husband and wife, Tim and Gillian Matthews make and sell a range of gourmet foods including Smoked British Beef Fillet, both hot and cold smoked Scottish Salmon, Smoked Salami, Hot Smoked Duck Breast, smoked cheeses such as Cropwell Bishop Stilton, Westcombe Cheddar and goats cheese. There’s also a selection of smoked ingredients to inspire the cook with Smoked Dried Mushrooms, Garlic and Italian Olive Oil.

The Smoking Process
All of The Artisan Smokehouse’s fish and meat products are dry cured for between 24 and 72 hours, using a mixture of sugar and salt. By keeping the curing mix simple a superior and purer taste is obtained.

Before smoking, the fish and beef are first dried for a period of 12 hours in order to assist the smoking process, enhance the flavour and aid preservation.

The majority of products are cold smoked. Cold smoking smokes but does not cook the product and is a very effective way of controlling the flavour of the food being smoked. It is during this process that the food changes both in colour and flavour.

The Artisan Smokehouse uses natural hardwood chippings that contain no additives. producing a cleaner smoke. The majority of food is smoked using maple wood, which gives a rich and distinctive flavour.

Tim is constantly experimenting with a variety of different foods and has even added the infusion of smoke to cinnamon. A visit to any of the shows or farmers’ markets they attend will usually reveal an unusual find or something that is not readily available through their website.

Visit The Artisan Smokehouse on The Artisan Food Trail here

Sea Bass with Sizzled Ginger, Chilli and Spring Onion

Try this Asian influenced, quick and easy recipe suggested by
Fish at the Fox. It's great served over noodles, soba ones are particularly good as they are very flavoursome. To finish add a couple of wedges of lime to squeeze over.

View recipe

Photo: ©childsdesign 2011