For your relish

Kim-Joy and Mary-Ellen McTague join forces with Maria Whitehead for these great family recipes

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Maria Whitehead

Baked cod and tomatoes

The sweetness of black garlic is fantastic with fish and tomatoes. You can use hake, sea bass, haddock or salmon instead of cod for this recipe – just ask your fishmonger to skin and debone the fish for you – which is quick and easy to prepare.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients

1 finely diced small onion
200g halved cherry tomatoes
Dash of olive oil
Salt and pepper
4 x 120g skinned cod loins
4 tablespoons Hawkshead Relish Black Garlic Ketchup
2 slices of white bread
15g chopped flat leaf parsley
2 large chopped cloves of garlic
Zest of 1 lemon

For the white bean salad

340g tin of cannellini beans
1 small finely chopped red onion
1 teaspoon chopped mint
2 tablespoons olive oil
1 tablespoon sherry vinegar
Salt and pepper

Method

Heat the oven to 180°c. Sauté the onion and tomatoes in a frying pan with a little olive oil to soften them, then transfer to an ovenproof dish. Season with salt and pepper and drizzle over a little more olive oil, then place in the oven for 8 minutes.

Place the fish on top of the tomato mix and top each piece with a spoonful of Black Garlic Ketchup. Remove the crusts from the bread and whizz or tear into breadcrumbs. Mix these with the parsley, garlic, lemon zest, and seasoning. Sprinkle the crumb on top of the fish.

Bake in the oven for around 10 to 14 minutes, depending on the thickness of the fish, so it’s just cooked through. Meanwhile, make the accompaniments. 

For the white bean salad

Drain and rinse the cannellini beans, then mix all the ingredients together. 

Serve the salad on the side with the crumbed fish and tomato base.

Tip

Serve with chargrilled baby gem lettuce; simply slice a whole baby gem in half lengthways, and sear in a hot grill pan or frying pan with a little olive oil until blackened and just warmed through.


Spanish chicken and chorizo  

My mother’s family come from Las Palmas in Spain, so I have always loved cooking anything that evokes the flavours and colours of her home country. We have been making this dish for more years than I care to think about; it’s a great family dish packed with flavour and sunshine.

Preparation time: 25 minutes
Cooking time: 45-60 minutes
Serves: 4

Ingredients

12 chicken thighs
4 tablespoons olive oil
4 cloves of garlic
2 teaspoons paprika
2 sprigs of rosemary
Salt and pepper
3 large sweet potatoes
140g sliced cooking chorizo
200g mini sweet peppers
2 quartered red onions
2 tablespoons Hawkshead Relish Chilli Jam
Juice of 2 oranges
100g pitted Kalamata olives
220g cherry tomatoes on the vine
60g mini pickled peppers
10g fresh basil

Method

Preheat the oven to 180°c. 

Mix the chicken thighs with the oil, garlic, paprika, rosemary, salt and pepper then leave them to marinate for 10 to 15 minutes.

Peel and dice the sweet potatoes then add them to the chicken along with the chorizo, peppers and red onion. Transfer the mixture
to a large roasting tray with the chicken skin side up, and place into the preheated oven
for 25 minutes. 

Meanwhile, combine the Chilli Jam and orange juice. When the initial cooking time is up, pour this over the chicken and add the olives, cherry tomatoes and pickled peppers to the roasting tray. Return to the oven for another 15 to 20 minutes, allowing the chicken skin to crisp up. Finish with torn basil leaves scattered over the top, and serve with a fresh rocket salad.

Tip

Cook about 200g of rice until soft and fluffy, then once the chicken is cooked add to the dish and mix. You can leave out the sweet potato if you wish.

Taken from Embellish With Relish, which features a variety of sweet and savoury recipes based on 10 products from the Lake District-based company Hawkshead Relish (published on 2 Sept by Meze Publishing, £16)


Kim Joy

Lavender and lemon pandaleines

These madeleines are best eaten the same day, and are especially good with a hot cup of tea. The difference in temperature between the hot oven and the cold mixture/pan is what makes these form that distinctive hump that all good madeleines need. And the cute panda faces will add a smile to your face!

Makes: 12–15

Ingredients

100g [½ cup] caster or granulated sugar
2 medium eggs
70g salted butter, plus extra for greasing
135g plain [all-purpose] flour
1tsp baking powder
¾tsp culinary lavender buds
30ml whole milk

For the lemon dip

40–45ml lemon juice
200g icing (confectioners) sugar

Plus

Black food dye
A little extra icing sugar

Method

Put the caster sugar and eggs, ideally, in a stand mixer (or use a handheld electric whisk) and whisk on high speed for about 7 minutes, or until thick and holds a trail. Meanwhile, melt the butter in 20-second bursts in the microwave so that it is liquid but not too hot. Combine the flour and baking powder in a separate bowl. Grind the lavender with a mortar and pestle to break up.

When the sugar and egg mixture is thick and holds a trail, pour in the milk, then sift in the flour and baking powder. Add the lavender and whisk until just incorporated. Pour in the cooled melted butter and whisk again until just combined. Do not overmix. Cover with plastic wrap and chill in the freezer for 30 minutes.

Grease a madeleine mould, then freeze it. Preheat the oven to 240C (gas mark 9).

When the mixture has finished chilling, use a spatula to transfer it to a piping bag. Snip a medium tip and pipe 12–15 blobs into the chilled mould.

Place in the oven and immediately reduce the temperature to 200°C (gas mark 6). Bake for 8–12 minutes until each madeleine has a hump and is starting to colour at the edges. When baked, slide them out of the mould onto a rack.

Meanwhile, make the lemon dip. Whisk the lemon juice and icing sugar together until smooth and runny but still opaque when coating the back of a spoon.

Add a little more lemon juice or icing sugar until you have the correct consistency. Pour into a cup suitable for dipping the madeleines into and cover with plastic wrap.

When the madeleines are cool, dip, one by one (narrow, scalloped end first), into the lemon dip. Leave the madeleines to set on a rack.

Mix the remaining lemon dip with black food dye and a little extra icing sugar until it becomes pipeable. Transfer to a piping bag and cut a small tip. When the white icing has set, use the black icing to pipe ears, eyes and a nose on each madeleine.

Taken from Baking with Kim-Joy (Quadrille, £18.99)


Mary-Ellen McTague

Vinaigrette 

Ingredients

50g white wine vinegar
50g Dijon mustard
10g salt
400g oil (rapeseed or olive is fine)

Method

Whisk or blitz together the ingredients.
Store in a bottle, sealed plastic tub or glass jar with lid in the fridge (keeps for EVERRRR).
Shake up well before use. Use to dress salad leaves, roast veg salad, thinly sliced raw veg, roast fennel, roast cabbage. Add a handful of toasted hazelnuts, walnuts or almonds and some fresh cheese to salad leaves and veg to make a simple, delicious summer lunch.

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