The Cottage Smallholder

stumbling self sufficiency in a small space


Please consider registering

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —

— Match —

— Forum Options —

Minimum search word length is 3 characters - maximum search word length is 84 characters

sp_Feed Topic RSS sp_TopicIcon
Seafood recipes of mine!!!! hope you try and enjoy
Thu 31-May-12
9:22 pm

2nd Grader

New members
Forum Posts: 8
Member Since:
Fri 25-May-12
sp_UserOfflineSmall Offline

Sardine Dip ideal for parties

1/2lb low fat soft cheese
3 fresh boned and gutted fresh Sardines (from your friendly Fishmongers Steve and Mike)
Make sure you remove the skins
2 tablespoons of tomato puree
salt and pepper to taste
1/4pt of milk
1 tablespoon of worcester sauce
pinch of paprika

Steam the sardines for 6-8 minutes and leave to cool.
Blend all ingredients together thoroughly. Put in the fridge for an hour before serving.
serve with thinly sliced carrots, cucumber, red/green peppers and bread sticks are good for dipping to.

Seafood Noodles- Serves 4-6

100g fresh peeled prawns
100g fresh cod  skinned - filleted by the fishmonger
100g unsmoked mackerel skinned - prepared by fishmonger
1 clove of garlic - crushed
4 shallot onions sliced
100g of fresh or frozen peas
2 tablespoons of clear honey
1 tablespoon of tomato puree
salt and pepper to taste
small bunch of flat leaf parsley - lightly chopped
450g Noodles
1 fish stock cube and 1 chicken stock cube
2 tablespoons of olive oil

Put the stock cubes in 2 pints of boiling water in a pan. Add the noodles, bring to the boil and simmer until soft and tender. Drain stock into a jug and place to one side leave noodles to rest add 1 tablespoon of olive oil and toss to coat noodles. Heat the rest of oil in a pan, add the garlic clove, shallot onions and peas. fry until peas are soft. Add all the fish and prawns and cook until fish tender and not too soft. Add in the honey, tomato puree, salt and pepper and the noodles. cook for a further 5 mins add in the choppped parsley 2 minutes before serving

Pasta with Fresh Haddock - Serves 4

350g Pasta shapes
450g Haddock fillet
Half pint of Milk
175g fresh green beans
1 tablespoon of cornflour dissolved in 1 tablespoon of cold water
Salt and pepper for seasoning
small bunch of dill herb - chopped

Boil pasta in salted water for 10-12 mins. Poach haddock in the milk in a large pan for 5 minutes. Cut the fresh beans and to the pasta 4 minutes before end of cooking. Remove haddock, take off skin and flake fish. Stir 1 tablespoon with cold water and stir in poaching milk. Bring milk to the boil and stir constantly. Return fish to pan add seasoning and cook for 1 minute. drain pasta and beans and toss in dill herb and fish and sauce.

Smoked Trout Pate

250g Fresh Smoked Trout fillet, skinned by your fishmonger
125g cream cheese
2 tablespoons of milk
1 tablespoon of tartar sauce
small bunch of dill herb
Salt and  fresh ground black pepper

Put fish, cream cheese, milk, tartar sauce and dill in a food processor and process until smooth. Season to taste. Put into ramekins and chill in fridge for an hour.
Ideal for parties or a snack.  Serve with breadsticks, brown toasted bread or garlic bread.

Thu 31-May-12
9:33 pm

Supreme Being

New members
Forum Posts: 8084
Member Since:
Sun 30-Jan-11
sp_UserOfflineSmall Offline

They sound delicious Nad, especially the smoked trout pate, I love fish.

Are Steve and Mike from the Fishmarket?  If it's who I think it is, one of them (Steve?) has a beard and wears glasses.  Is the Fishmarket still going?  The last time I was there, most of the stalls had gone and there was an art exhibition in there.

learning to love veg…..except celery :-O

Fri 1-Jun-12
10:32 am
North Bucks


Forum Posts: 16337
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Super recipes but I have a query, in the noodle dish, what happens to the stock after you have drained it from the noodles?

I'll try that again!

Fri 1-Jun-12
6:16 pm
Scarborough, England
Forum Posts: 5516
Member Since:
Sat 12-Aug-06
sp_UserOfflineSmall Offline

Toffeeapple said:

what happens to the stock after you have drained it from the noodles?

 Why, Toni, you make seafood cocktails? Isn't that quite obvious?

big_laugh big_laugh 

Never knowingly underfed

Fri 1-Jun-12
6:18 pm
North Bucks


Forum Posts: 16337
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

big_laugh Daft ha'porth!

I'll try that again!

Forum Timezone: Europe/London

Most Users Ever Online: 767

Currently Online:
30 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10533

danast: 10232

Aly: 9516

Sooliz: 8084

Hattie: 6920

Ambersparkle: 6701

JoannaS: 4800

Terrier: 4518

eileen54: 4424

Hannah: 4231

Member Stats:

Guest Posters: 10

Members: 16212

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2324

Posts: 123117

Newest Members:

FrankDum, JoseBattaglia, crystaivf, ElenofulA, Rickyfrere, Williamkep

Moderators: Toffeeapple: 16337, AdminTA: 10

Administrators: fn: 333, Danny: 5516

Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder