Mackerel, Salsa Verde and Peach

Preliminary preparation 5 minutes
Cooking 15 minutes
Serves 2018-01-02

3 tsp dijon mustard
2 cherry vinegar ri vinegar
50 g Group Targan
50 grams of group basil
50 g of group mint
50 grams of grouper fries
40 left small caps
4 anchovies in oil
, Poured
1 garlic
, Shaved
200 ml of castor oil
, And a little more to dress the fish
Salt and pepper

30 grams of flaked almonds
2018-01-02
Mackerel, Filled
2 ripe peach

Do salsa verde first. Sprinkle mustard and vinegar in a medium bowl Cut the herbs and capers into chunks, and add to the mustard mixture. Finely chop the beans and finely chop the garlic, add both to the vegetable mixture, then add in the oil and add to taste.

Fry the almonds in a dry frying pan, stir, and leave until lightly browned.

Raise the cart. Grease a small amount of oil on both sides of the mackerel cover, generously fry, then fry on both sides for two minutes (alternatively place them on one side in separate foil and barbecue for two minutes).

When the fish is cooking, cut the nuts in half and stone, then cut each half length into three steps. Add the peaches and dry fry (or barbecue) and sauté for about a minute until all sides are browned.

Place two mackerel sticks on each plate, then randomly and adjust the pegs around them. Sprinkle generously with salsa verde (keep any excess in the fridge for a few days), sprinkle with roasted almonds and serve.

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Cucumber Gazpacho

Preliminary preparation 5 minutes
Cooking 15 minutes
Enter 3-4 hours +
Serves 4

2 pumpkins
2 green peppers
100 grams of yeast bread
60 grams of lots of fresh mint
, Selected and approximated
80 ml ry vinegar
100 ml of good olive oil
, More to add
½ Garlic
, Finely ground
200 grams of peas in a pod
400 grams of wide beans in a pod
50 grams of radish
40 grams of seedless black grapes
80 g creme fraiche

Cut the pumpkin, peppers and bread into 3 cm cubes, then add to the chopped mint in a bowl. Add vinegar, oil and garlic, stir to combine, then cover and leave to cool at room temperature for three to four hours (or start a day earlier and leave to cool in the refrigerator).

Once inoculated, mix the contents of the bag until smooth, then season with salt and pepper to taste.

Drain the peas and broad beans, then simmer in boiling salted water for 10 seconds. Once it is cold enough to handle, peel and discard the beans and peas (this is not strictly necessary, but they will be greener and more beautiful if you do this).

Finely chop the radishes and wine. Place the peas, beans and radishes in a small bowl, toss with a little olive oil and salt and pepper to taste and mix well.

Pour the gazpacho into bowls and sprinkle some pea mixture on each side. In the center of the gazpacho, draw a spoonful of Dolce Crayfish and scatter the grapes on top.

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Tomato, ricotta and strawberry flat bread

Preliminary preparation 5 minutes
prove it 1 hour +
Drainage 2-3 hours
Cooking 10 minutes
Serves 4

For flat breads (this is about 10)
225 ml full fat Greek style Yogurt
200ml water
14 grams of quick-acting dry active yeast
(Ie, 2 suitcases)
14 g (4¾ tsp) refined sugar
12 g (4 cm) fine sea salt
500 g
Solid flour

For Ricota (or buy a 250g pool)
1.1 liters of whole fat milk
350mm double cream
1 tsp fine salt
70 ml of lemon juice
(Ie about 2½ lemons)

Increase
4 Medium hTomato eritage – Mix well of different types
100 ml white balsamic vinegar
20 ml cold pressed raps oil
1 pinch of salt
1 pinch of sugar
8 strawberries
, Half
20 grams of mint leaves
, Approximately torn
20 grams of basil leaves, Approximately torn

First, Ricota if you are making your own. Put the milk, cream and salt in the box and cook until 94 cm. Bring to the boil, mix with the lemon juice and cook for five minutes. Pour into a fine sieve covered with muslin or j-cloth and leave to drip for two to three hours. Congratulations – you have now made your own ricotta.

Heat the yoghurt and water in a small frying pan until it is 32 degrees Fahrenheit. Mix the yeast and sugar in a small bowl. In a large bowl, mix the salt with the flour. Add the yeast mixture to the hot yoghurt, so that the yeast melts, then pour it into the flour bowl and mix with your hands or with a flour mixer, until all the flour is combined and the mixture is formed. Soft dough. Transfer to an oil bowl, cover and leave to simmer for 30 minutes until doubled. (If necessary, the flour should be rolled up for a few days and then refrigerated.)

Once the flour is set, knock it back in, then pull out four approximately 100 grams of pieces (to make four flat loaves) and roll them into balls (the flour is very easy to make in a large group, so save your extra to make more flat loaves the next day) on a greased paper tray Prepare, cover and leave for half an hour again.

Cut the tomatoes into pieces about 1 cm thick, add salt and sugar to a bowl and leave to simmer for five minutes. Add the white balsamic vinegar and oil, stir gently, then leave at room temperature for an hour.

Now to finish the dish. Put a little oil on your hands, then extend the flour balls until they are about 1 cm thick. Bake in a dry frying pan (or barbecue) for about three minutes, turning once until it is well browned on both sides, then remove and reheat.

Stir in half the strawberries in the same pan, then set aside. Place one loaf of bread on each plate, spread with ricotta, first add tomatoes and strawberries, sprinkle with herbs and serve at once.

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Roberta Hall-Macaron is the co-owner of the Edinburgh Literary Class