On Saturday, as part of the grand opening day for the ‘Strictly Newmarket’ competition ran by the Newmarket Retailers Association. We had The Creative Kitchen outside the shop with Chef Richard Oberhoffer cooking up some wonderful recipes, you can find the full recipes listed below, happy cooking!!
Grilled mackerel with black pepper served with herb & beetroot couscous
1 tsp horseradish sauce
150g pot 2% fat Greek yoghurt
- ½ cucumber , deseeded and cut into cubes
- 20g pack dill , roughly chopped
- 20g pack mint , roughly chopped
- small red onion finely chopped
- 1 lemon
- 1 tbsp olive oil
- 250g pre cooked beetroot, cut into cubes
- 250g Mackerel fillets
- Put the couscous into a large bowl, pour over 150ml boiling stock, then cover with cling film. Set aside for 10 mins.
- Cook mackerel fillets in a dry pan with a little oil and coat with black pepper.
- Meanwhile, mix the horseradish into the yoghurt and season. When all of the liquid has been absorbed into the couscous, uncover it, then spread it up and around the sides of the bowl to help it cool more quickly.
- When couscous is quite cool, add the cucumber, herbs, onion, lemon juice and oil and toss well. Add the beets and toss briefly. Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yoghurt. Pack the remaining couscous and mackerel into a lunchbox for the next day.
Poached smoked haddock served with new potatoes,wilted spinach and chive cream sauce ( finished with herb oil)
- 1 fillet undyed smoked haddock , trimmed into two neat portions
- 200g cooked plain new potatoes, sliced
- 200mls milk
- 1 stock cube
- 20g of butter and flour mixed to a paste
- 150g fresh spinach
- small bunch chives , finely chopped
- fresh parsley
- Olive oil
- Poach the fish in the milk and stock for 5 mins until cooked. remove with a fish slice and set aside.
- add the butter and flour paste boil to thicken milk and stock.
- Wilt washed spinach in a pan with a lid season.
- Pile the potatoes into the centre of the plate then the spinach and top with haddock.
- Finish sauce by adding chives and spoon over fish
.Soy glazed tuna steaks
- 50ml soy sauce
- 4 tbsp soft brown sugar
- 1 garlic clove
- ½ tsp sesame oil
- 4 tuna steaks
- 4 bunches of pak choi, halved
- 2 lime, halved
- 2 spring onions, thinly sliced diagonally
- 1 tbsp sesame seeds , toasted
- Put the soy sauce and brown sugar in a small saucepan over a medium heat and stir until the sugar dissolves. Add the garlic and sesame oil, remove from the heat and cool. Cover the tuna steaks with the marinade and leave for 1 hour.
- Barbecue/ dry fry the tuna steaks for 1 minute each side for rare, 2 for medium, basting constantly with the marinade, until charred and sticky on the outside.
- Barbecue/ dry fry the pak choi halves cut-side down for 2 minutes. Put in a bowl and squeeze over lime juice and a little oil and scatter with spring onions and sesame seeds. Serve with the tuna.