A mouthwatering menu for a weekend 'Eat Out, In' experience featuring
- Smoked Mackerel & Dill Pâté,
- Cheddar Cheese Risotto with Bacon
- Syllabub Trifle
Smoked Mackerel & Dill Pâté
Time 10 mins plus chilling. Per portion: 185 Kcal, 8.4g fat (1.3g saturated). Serves 4
Smoked mackerel 225g (8oz), skinned
Chopped dill 3 tbsp
Lemon juice 2 tbsp
Garlic 1 clove, peeled and crushed
Freshly ground black pepper
Double cream 150ml (¼ pint), lightly whipped
Egg white 1, whisked
Lemon wedges to serve (optional)
Melba toast to serve (optional)
1 Place the mackerel flesh in a bowl. Add the chopped dill, lemon juice, garlic and pepper and mash together well or blend in a food processor.
2 Fold in the cream and egg white; chill.
3 Serve with Melba toast and lemon.
Cheddar Cheese Risotto with Bacon
Time 30 minutes. Per portion: 478 Kcal, 23g fat (12g saturated). Serves 4
Butter 25g (1oz)
Risotto rice 225g (8oz)
Spring onions 8, trimmed and chopped
Hot vegetable stock 900ml (1½ pints)
Smoked streaky bacon 8 rashers, de-rinded and halved
Frozen peas 200g (7oz)
Freshly ground black pepper
Mature Cheddar cheese 110g (4oz), diced
1 Melt the butter in a large non-stick saucepan and add the rice, coating it well in the butter. Stir in the spring onions and about 150ml (¼ pint) of the stock and simmer until almost absorbed. Pour in more stock, a ladleful at a time and each time waiting for the liquid to be almost absorbed before adding more, simmering until the rice is almost cooked. The mixture should not be dry.
2 Meanwhile, grill the bacon rashers until crisp.
3 Add the peas and season well with pepper. Heat through, then stir in the Cheddar cheese. When the cheese starts to melt, serve with the bacon rashers piled on top.
Time 20 minutes plus chilling. Per portion: 395 Kcal, 27g fat (15.1g saturated). Serves 6
Trifle sponges 4
Raspberry jam 110g (4oz)
Lemon 1, grated zest and juice
Caster sugar 50g (2oz)
Dry cider with elderflower 120ml (4fl oz)
Double cream 300ml carton
Mixed frozen fruits 200g (7oz), just defrosted
1 Slice each sponge cake in half horizontally. Spread jam over half of the slices, then cover with the remaining slices, cut to fit and place in six individual glasses in a single layer. Spread any remaining jam over the top of the sponge cakes.
2 Place most of the lemon zest, the lemon juice and sugar in a bowl. Add the cider and stir until the sugar has dissolved. Drizzle a little of this liquid over the trifle sponges until just moist.
3 Whip the cream until it forms soft peaks. Gradually whisk in the remaining cider mixture.
4 Spoon the fruit over the sponge and then cover with the flavoured cream. Top with any remaining lemon zest. Chill for 1-2 hours before serving.
All recipes taken from Fantastic Food For Less cookbook.