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Fish @ The Guineas Food Festival 2013
Last weekend saw the first ever Guinea Food Festival in The Guineas Centre, with food from around the world and music covering all four days of the festival the atmosphere in the centre was brilliant! On Thursday we at Fish Burwell had smoked mackerel tastings, followed up on Friday with our fabulous Honey Roasted Hot Smoked Salmon, if you’ve never tried it get yourself some and make Honey Roast Salmon Linguine. Finally on Saturday morning we brought a little taste of the seaside to Newmarket with our shellfish bar outside of the shop.
The festival was fantastic and everyone that we talked to loved the variety of different food on offer, other food included The Pantry offering a variety of different tastings including sloe gin! Rhubarb with their Hog Roast and Montaz Indian Restaurant with some fabulous Indian dishes and snacks (the Biriyani was fantastic!)
First Seasonal Cooking Demonstration, May 22nd 2013
On Wednesday May 22nd Fish Burwell held its very first Cooking Demonstration Evening. Our aim is to give you handy hints, tips and tricks to help you cook your fish perfectly every time! Our first evening was held at The Ellesmere Centre, Stetchworth.
On the menu:
Sea Bass on a bed of Samphire with a Brown Shrimp Butter
Roast Cod with Cheese and Tomatoes
Smoked Haddock with Poached Egg
The recipes on the menu were from our own kitchen and designed to be quick and easy to produce after a hard day at work whilst still being satisfying and above all tasty! We would like to take the time to thank The Ellesmere Centre and also all of those who came to our demonstration evening, stayed tuned for further events via Twitter and Facebook
May 4th Oyster Bar
On May 4th we held an Oyster Bar to showcase our fabulously fresh Brancaster Oysters. Choice of toppings were on offer for our intrepid tasters including, red wine and shallot and a more traditional Worcestershire sauce and lemon.
New Sweet Chilli Relish
We are pleased to announce that we are now stocking a new Sweet Chilli Relish made by ‘The Portly Gourmet’ a company based outside of Cambridge, so stop by and give it a try! We sure you’ll love it!
Fish of the Week – Plaice
Plaice, is one of our most common and also most popular flat fish. We however, think it’s
time for the Plaice to graduate from being battered and served with chips. So this week we will be championing everything plaice and giving you some recipes to try with this versatile and sustainable fish.
Roast Whole Plaice with Vine Tomatoes
Ingredients <Serves 2>
- 2x Trimmed Whole Plaice
- 500g Vine Tomatoes
- Salt and pepper
- 2 knobs of butter
- oil
Method
- Give your plaice a rinse under a cold tap and then make three cuts across the back of each plaice.
- Drizzle the oil in to an over proof dish and season the dish, lay the plaice on top of the oil and thoroughly season the fish.
- Lay the vine tomatoes around the edges of the fish and then roast in a medium oven for around 20-30 minutes.
- Just before the end of cooking put the butter on top of the plaice, once it has melted take the fish and tomatoes out of the oven and serve.
The Humble Coley, Fish of the Week Oct 8th-13th
Coley
Coley, is a great alternative fish to the traditional Cod, not only does it taste and look almost exactly like Cod when it has been cooked it is also a cheaper option giving you more fish for the pound in your pocket. When fresh the flesh is slightly darker than that of a Cod, and it also has grey coloured skin, which over the past few years has given it a little bit of an image problem. But now with Cod stocks beginning to run a little lower, Coley is making a comeback. So we at Fish Burwell LTD have decided to put together some recipes for you to try with your Coley.
Coley Goan Fish Fry
Ingredients
- 400g Coley
- 1 Curry Tree Fish Fry Spice Mix
- 2 tbsp Vinegar
- 2 tbsp Water
- 2 tsp Oil
Method
- Whisk the Spice Mix with the Vinegar and Water to form a smooth mixture
- In a bowl mix the Coley with the spice mix and leave to marinate for 10-20 minutes
- Heat oil in a wok, and stir fry for 3-4 minutes until cooked
Piri Piri Coley
Ingredients
- 4x Coley Steaks (150-200g each)
- 8 small red chillies
- Half sweet red pepper
- 2-3 cloves garlic (peeled)
- 2 tablespoonfuls of oregano
- Half a cup of vegetable or olive oil
- Half a lemon
- 70 ml of white wine vinegar
- 2 tea spoons of salt
For the Marinade
- Chop garlic, sweet red pepper and chillies into small pieces (discard stems, but keep the seeds from chillies and sweet pepper)
- Heat vegetable oil or olive oil in a large sauce pan on a low to medium heat, when oil is hot, add the chopped garlic and sweet red pepper, the juice of half a lemon, the white wine vinegar and simmer gently for 10 minutes
- DO NOT ADD THE CHILLIES TO THE PAN AT THIS STAGE YET
- Remove pan from heat, add the chillies, oregano, salt and stir thoroughly
- ALLOW TO COOL
- When sauce has cooled, blend it into a fine puree.
- Store in an airtight bottle or container and consume within 1 month.
- (natural preservatives of garlic, chillies, salt and vinegar aid in the long life of this sauce
- Source: http://bit.ly/Q7OOMD
For the Coley
- Once the fish has marinated in the Piri Piri sauce for around 20mins to an hour remove from the marinade and fry the fish off for 3-4 minutes on either side of the fish.
- Once cooked serve with either chips or Cous Cous and enjoy.
Cream Cheese and Jalapeno Crusted Coley
Ingredients
- 4 Coley Fillets (200 – 250g each)
- Cream Cheese
- Jalapenos
- Breadcrumbs
- Salt and Pepper
Method
- Season the coley fillets with the salt and pepper, pre- heat oven to a medium heat (180 / Gas 5)
- Spread a good layer of cream cheese on top of each fillet
- Place a few Jalapenos on the cream cheese
- Cover with the breadcrumbs
- On the coley is prepared grease a baking sheet with a little oil, Season the baking sheet and put the fillets onto the sheet and bake in the oven for around 10-15 minutes.
- Once cooked the flesh of the coley should be opaque
- Serve and enjoy!
Fish Pie
Ingredients
- 200g Coley
- 200g Salmon
- 100g Naturally Smoked Haddock
- Potatoes
- Potts Sauce for Fish Pie
Method
- Peel and Boil the Potatoes, Add the Butter and Cream and mash until smooth.
- In a deep oven proof dish, place the Fish Pie Mix and the Potts’ Sauce for Fish Pie and cook in a medium oven (180 degrees / Gas Mark 5) for 15 – 20 minutes.
- Once the fish is just cooked, top the mixture with the mash, sprinkle with cheese and return to the oven until the top is crispy and golden.
Fish & Chips
Ingredients
- Fresh Cod Fillets
- Potatoes
- 1 Cup Flour + Flour for Dusting
- 1 ½ Teaspoons Baking Powder
- 1 – 1 ½ Cups Water (or good Beer)
- Pinch of Salt
- Oil for Frying
Method
- For the Batter
- Mix Flour, Baking Powder and Salt
- Add water and mix
- Batter should be thick enough to cover the Cod
- For the Fish
- Heat Oil in pan
- Dust Cod in Flour, Dip into batter
- Fry Off fish until Batter is golden brown
- For the Chips
- Peel and Cut Potatoes into Chips
- Heat Oil in a separate pan
- Deep Fry Chips until Golden in colour
Ely Standard Business Awards 2012
We at Fish Burwell LTD are priveledged and honoured to announce that, we have been selected as a finalist in the Ely Standard Business Awards for 2012.
This year’s awards will take place at the wonderful Ely Cathedral on the Friday the 9th November 2012
Brancaster Mussels in Season
Brancaster Mussels in Season
Saturday 01 September 2012 to Monday 01 April 2013
Enjoy our local speciality, fresh mussels from Brancaster Staithe Harbour, we will be stocking them right through the season!
These delicious shellfish can be enjoyed during months with an ‘r’ in them, so roughly from September to April depending on how warm early autumn and spring are.
Mussels are easy to cook and look impressive, so they are an ideal dinner-party dish. They are quick to prepare and cook, so they are also ideal for quick mid-week meals or snacks. As an added bonus they are economical (allow 500g per person for a main meal, half this for a starter).
Moules Mariniere
Ingredients
– 500g Mussels
– 1 Onion (Finely Chopped
– 1/3 Bottle White Wine
– Salt & Pepper
– 100ml Single Cream
– Oil
Method
– Wash and scrub any beards and nasty bits from the Mussels.
– In a pan sauté the onion until soft.
– Add the wine and bring to the boil, add the Mussels and cover. Simmer for 10 – 15 minutes until all Mussels have opened (any that do not open, discard).
– Take off the heat and gently stir in the Cream. Ladle into warm bowls and serve with good crusty bread.
