Macclesfield Express - - LEISURE - AN­DREW NUTTER


Serves 2 ONE of my favourite fish dishes taught to me by the leg­endary Gary Rhodes, who I did my ap­pren­tice­ship with back when I was a young whip­per snap­per. In­gre­di­ents:

100g Lan­cashire cheese – roughly chopped

50g Stil­ton – roughly chopped 50ml milk 10g plain flour 20g bread­crumbs One egg One tea­spoon Di­jon mus­tard

Worces­ter­shire sauce to taste Two 180g smoked haddock fil­lets Splash of olive oil To Serve

Two plum to­ma­toes thinly sliced

One shal­lot – finely chopped Few salad leaves Bal­samic Vine­gar Method: 1. Lan­cashire Welsh Rarebit: In a pan, add the Lan­cashire cheese and Stil­ton cheeses with the milk and heat un­til the cheeses melt, ap­prox­i­mately five min­utes, stir­ring fre­quently. Stir in the flour and bread­crumbs and cook un­til the cheeses thicken and come away from the edge of the dish, for around one minute. Cool slightly and then place in a food pro­ces­sor. Add the egg, yolks, mus­tard and Worces­ter­shire sauce, blend un­til smooth. 2. Smoked haddock: Lightly oil a small oven proof tray and place the haddock on top – sea­son and driz­zle over more oil – grill for three-to-four min­utes. Top with the rarebit and

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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