FOOD

Accrington Observer - - LEISURE - AN­DREW NUTTER Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

SMOKED HAD­DOCK WITH RED PEP­PER MELT ROMANESQUE, BLACKSTICKS BLUE AND ROCKET SALAD

Serves 4

AN ut­ter cel­e­bra­tion of lo­cal pro­duce, Romanesque grown in the re­gion near Pre­ston is a crossed veg­etable of the cau­li­flower fam­ily.

The com­bi­na­tion of that and the Blacksticks blue cheese makes for a mag­i­cal au­tum­nal salad.

In­gre­di­ents:

Red Pep­per Melt One ta­ble­spoon olive oil

One small onion – roughly chopped Two cloves gar­lic Two red pep­pers - roasted

100g Lan­cashire cheese Romanesque Salad One small Romanesque cut into flo­rets

One small cau­li­flower cut into flo­rets

Two ta­ble­spoons bal­samic vinai­grette

Hand­ful of rocket leaves

Two ta­ble­spoons crou­tons

100g Blacksticks blue cheese

One ta­ble­spoon olive oil

Four 180g fil­lets nat­u­ral smoked had­dock

Method:

1. For the red pep­per melt – in a small saucepan heat the olive oil and fry the onion and gar­lic to­gether for five min­utes un­til soft­ened. De­seed the pep­pers and add to the pan, fry briefly then blend in a food pro­ces­sor un­til smooth, add the cheese, blend again. Sea­son to taste.

2. For the Romanesque – have a pan of wa­ter boil­ing, blanch the Romanesque and cau­li­flower un­til al dente re­fresh­ing in ice cold wa­ter. Drain then place in a bowl – add the bal­samic dress­ing and sea­son toss gen­tly. Ar­range on in­di­vid­ual plates adding the rocket, crou­tons and cheese bro­ken over the salad.

3. When ready to serve – lightly oil a tray and place on the had­dock driz­zling more oil over the top. Grill un­der a hot grill for 4-5 min­utes, add the pep­per, melt on top and grill for a fur­ther minute, serve on top of the salad – en­joy!

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