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An elegant way to cook fresh mackerel, which I've adapted from Rick Stein. The parsley and garlic mixture forms a punchy aromatic stuffing in the middle of each neatly tied parcel. You won't need any ...
Preparation time: 10 minutes Cooking time: 50 minutes Serves 4 4 mackerel fillets, about 100g (3½oz) each Olive oil, for brushing the fish 1 lime Small bunch of chives, to garnish 50g (1¾oz) salted ...
“By the edge of the Bosphorous in the heart of Istanbul, commuters refuel with tea and grilled mackerel sandwiches. Finished with a squeeze of lemon and a dash of Turkish red chilli paste, this street ...
To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...
Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her ...
Turmeric, ginger, cumin and tamarind flavour the fresh fish fillets Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family ...
Filleting a mackerel is a nice skill; “nice” in the sense of requiring precision, deftness and care, of course, but also implying a certain pleasure in the task. Using a sharp knife, two quick cuts ...
Wild Planet Foods, provider of sustainable seafood, introduces its new Wild Mackerel Fillets. Canned using only mackerel, organic extra virgin olive oil, water and sea salt, these Wild Mackerel ...
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