Smoked mackerel and chorizo potatoes
This recipe for smoked mackerel and chorizo potatoes is straightforward and quick. The fried chorizo taste permeates the whole dish and the addition of smoked mackerel makes this a very tasty, hearty meal.
Serves 4 Ready in 25 minutes
Ingredients
• 200g piece chorizo, roughly chopped
• 2 small onions, chopped
• 900g potatoes, cut into small cubes (I use Agria or other waxy potato)
• 250g cherry tomatoes, halved
• 400g (2 packs) Coromandel Smoking Co peppered smoked mackerel fillets
• Large handful of fresh parsley leaves, chopped
1. Heat a large, non-stick frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.
2. Reduce the heat to medium and add the onions and potatoes to the pan. Coat in the oil from the chorizo and cook for 12-15 minutes, stirring occasionally, or until the potatoes are just tender and the onions golden.
3. Stir the tomatoes and chorizo into the pan. Flake the mackerel fillets with a fork and add them to the pan. Gently mix and cook for 2 minutes, until piping hot. Stir in the parsley. Divide between 4 plates and serve with a mixed leaf salad
Tip
This dish will freeze for up to 1 month. Thaw overnight, then pan-fry in a little oil over a high heat until everything's piping hot.
Smoked Mackerel Risotto
Ingredients
• 1 tbsp butter
• 1 onion finely chopped
• 250g risotto rice
• 100ml white wine
• 1L vegetable stock
• 1 200g pack Coromandel Smoking Co Smoked Mackerel
• 2 spring onions, sliced
• 100g bag fresh spinach
Prep 5 mins
Cook 20 mins
1. Heat the butter in a large frying pan. Tip in the onion, then fry gently for 5 mins until softened. Stir in the rice and mix until coated in the butter, then pour in the wine and let it bubble until it's almost all disappeared.
2. Pour in half the stock, give it a good stir, then leave to gently cook for 10 mins. Add half of the remaining stock, stir again and cook for 5 mins more. Keep adding stock and cooking until the rice is tender.
3. Peel the skin off the mackerel, scrape away any dark brown flesh, then flake. Stir into the rice with the spring onions and spinach, then cook just until the spinach has wilted slightly. Serve straight away.
Got leftovers?
Make risotto cakes: These cakes make a delicious light supper when served hot with salad. Make double the amount of risotto, then reserve half and leave to cool in the fridge. Shape into 8 small patties with your hands, dip into beaten egg, then into breadcrumbs, and fry in a little oil until golden all over. Great with a spoonful of horseradish sauce
