Newsletter March 2005
Modern Country Living - Domestic Bliss
Game On:
You know how it is, shooting is over and we are
all back from skiing and everyone is a bit lost – the highlight
in March for us is a birthday of one of our children but apart
from that March can be a bit of a deadly month. In fact traditionally
March used to be so bad that London taxi drivers could only afford
kippers for tea so this got me thinking… I realised that the boys
usually have breakfast before shooting, a hot lunch and tea. I
think they are having with-drawl symptoms from the lack of food
so to give them a bit of a lift I thought I would give them kippers
for tea and the following recipe was a big hit.
I have had a number of emails from readers requesting
back copies of recipes. You can see all my Shooting Gazette recipes
on my web site www.amywillcock.co.uk
Recipe
Creamed Kippers on toast
Serves 6 - 8
400g cooked flaked kipper, remove all bones I suggest
Craster Kippers you can buy them from Waitrose or L Robson and
sons www.kipper.co.uk
100g soft unsalted butter
Pepper
140g cream cheese
4 tbsp double cream
1 anchovy
1 tsp caster sugar
½ -1small organic lemon juice to taste
Put the kipper, unsalted butter, pepper, fromage
frais, double cream, anchovy , sugar and lemon zest into the bowl
of a food processor and blitz until smooth. Check consistency
– you want a smooth pate not to loose or stiff, if it is too stiff
add a bit more double cream. Check for seasoning. I like to add
lemon juice at the end to taste – this is optional.
Pour it out of the processor bowl and into a dish
and cover with melted clarified butter as above. Serve with hot
buttered toast for tea.
Tip:
My sister in law gave me a great tip the other
day, we were talking about how salt gets so damp when kept in
the shoot room so she told me to put it in the fridge and hey
presto it isn’t damp anymore!
This article by Amy Willcock appears
in The Shooting Gazette March 2005, and is reproduced here with
permission.
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