Smoked Mack Stack photos

the Smoked Mack Stack

If you'd like an idea for a supper/dinner party starter, that's light, fresh and tasty, reduce the size of your ring – 6cms/2½” in diameter.

Have a look :

the Smoked Mack Starter Stack

Here's the alternative beetroot idea :

If you have a spare 30 minutes over the weekend make a batch of the Bazzin' Beetroot Relish and make a two tier stack instead of three. The recipe for the relish is given in Radio Recipes 23^rd September 2019.

the Bazzin' Beetroot Relish, glossy and gorgeous

• like I say it's excellent hot or cold

Whilst I'm on the subject of smoked mackerel …

Some hints and tips - your fridge, your freezer and your fruit bowl!

In a hurry? You don't have to roast fresh beetroot if you have no time. The organic vac packs you can buy are a great product and are not soaked in vinegar. The vac packs have good “best before” dates and so are a perfect fridge stand by.

I always have a small jar of creamed horseradish in my fridge too – you can make and box the smoked mackerel, horseradish and mayonnaise and fridge it, ready to use whenever you are.

You could buy the smoked mackerel when it's a good price and freeze it. It also has a reasonable fridge life so long as you keep it in its sealed pack.

Finally your fruit bowl – Autumn brings delicious apples. I know there are many different varieties to choose from - personally I love a Cox - it lends itself well with the smoked mackerel and the beetroot.

You don't have to go to the trouble of a stack if you've no time and want a quick healthy “salad” style supper. It takes minutes to flake the smoked mackerel and mix with the mayonnaise and the horseradish.

If you fancy treating yourself make the smoked mayonnaise for added zing! Check out Matt's mayonnaise for the stick blender recipe and method.

The moral of this missive is that there's no shopping required – all your ingredients are in your fridge, your freezer and your fruit bowl.

Have a look at the photos coming next for an alternative beetroot idea.

You don't eat meat but do eat fish ...

… I said that we were going to try and cater for everyone – now for a recipe to suit the pescatarians.

If you love your fish I think you'll enjoy this dish :

Smoked Mack Stack

Serves 2 - generous portions

230g of smoked mackerel, flaked

2 tbsp of mayonnaise

2 tsps of creamed horseradish

black pepper, mix together gently

250g of roasted beetroot, cut into small cubes

(or an organic vac pack)

1 tbsp Balsamic vinegar and

black pepper - mix together

1 sharp eating apple – a Cox would be

perfect – a medium sized apple weighs approximately 140g -

quartered, peeled and cut into small cubes

add a glug of lemon juice and mix

You'll need a ring measuring 9cms in diameter – 3½” in

old money

Now it's just a matter of assembly :

an important note to self – make sure the ring is

placed in or on the serving dish or plate before you begin!

Place the ring in the centre and begin with two tablespoons of beetroot, pressed gently into the base. Add two tablespoons of the smoked mackerel mixture, pressed gently on top of the beetroot so that it sticks together. Finally add a generous tablespoon of the cubed apple.

Gently ease the ring away from the stack, slowly is the key!

Some hints and tips coming next … then a photo or three.

Cranks …

...it's such a lovely word. I know that these days it means different things but back in the day a crank was “a person who has strange or unusual ideas and beliefs”. I don't know for certain whether that's how Cranks vegetarian restaurant got its name but a vegetarian in the 1970s was definitely seen to be strange – brilliant!

Cranks vegetarian restaurant opened its doors in 1961 and David Canter was the person we have to thank. Sadly David Canter died in 1981 and Kay Canter and Daphne Swann sold Cranks to Guinness in 1987. Since that time it has been bought and sold many times. My first experience of Cranks was in their Covent Garden establishment – it was revolutionary in its day and the food was delicious.

One of my most treasured cookery books is one of theirs. It's old and frail now but still used. I can do no better than to give you a recipe from The Cranks Recipe Book Cranks Restaurants.

Cream cheese and cashew nut paté

1 carrot, finely grated

225g cream cheese

100g roasted cashew nuts, crushed to a rubble – not

to a dust!

1 tbsp of chopped chives

salt and black pepper

black olives – pitted and sliced (optional)

Mix all the ingredients together, box and fridge. If you are feeling really virtuous have a side of raw carrot!

Serve on whatever takes your fancy – rice cakes, gluten free cheese oatcakes, toast or even as a sandwich filling – a toasted bagel would be good.

My cookery book recommendation for your Christmas List is one of Cranks – they are still available on Amazon – of course you don't have to wait until then – you could always treat yourself now!

Everyone is catered for!

The great thing these days is that there is so much choice for vegetarians and vegans, the world is definitely your aubergine!

There's so much information and help out there too. I've been a member of The Vegetarian Society for years, since 1999 to be exact.

You get a seasonal members' magazine which is crammed full of :

Current news

Features

Food – of course – in its broadest sense with tips,

recipes and places that carry the all important “VSA” (Vegetarian

Society Approved) trademark

Regular stuff including book reviews

Fancy a cookery class? The choice is wide from Chocolate Craft for Vegans to The Indian Guru.

The magazine gives you up to date information on new products and the latest to carry both vegetarian and vegan trademarks. It even has a dietitian service.

Best of all is probably the Classifieds.

If you'd like to know where you can buy a pair of “vegetarian/vegan” friendly shoes look no further.

I am fortunate in that one of the advertisers is a place very close to my heart and home – Daily Bread Co-operative in Northampton - have a look at their website – www.dailybread.co.uk – you won't be sorry.

If you were thinking of preparing your Christmas List (sorry, but it's on its way) you could do worse than to ask for a subscription.

Have a look at their website www.vegsoc.org - they can be found at Parkdale, Dunham Road, Altrincham, WA14 4QG 0161 925 2000.

It's fantastic value for money.

Now for the book …

Jackfruit photos

canned

ready to use in a BBQ sauce

ready to use in a Thai curry

my version in a BBQ sauce

The Upton's Naturals products are available from Holland and Barrett.

Up next an idea or two for your Christmas List!

Jackfruit joy!

One of the latest products to appear on our supermarket shelves is jackfruit, suitable for both vegetarians and vegans. Jackfruit is an excellent product for those who want a substitute designed to resemble meat in both texture and taste. It's popularity has grown because it simulates pulled pork – ideal in the burger and wrap world!

Jackfruit – aka jack tree is used a lot in Southern Asian cuisines. Its fruit is the largest of all trees and can weigh as much as 55kg (120lb) – 90cm (35”) in length and 50cm (20”) in diameter. It takes various forms – noodles, chips and then canned for the “pulled pork” et al or as a sweet fruit in syrup.

Jackfruit is one of the biggest food trends for vegetarians and vegans – even meat lovers too. You seriously cannot tell the difference between pulled pork and the jackfruit version. Added to which it's low in salt and calories. It contains fibre and potassium so another big tick.

You can buy a range of ready to eat jackfruit products – have a look in the chilled cabinets – you'll find jackfruit pizzas and ready-made burgers – ideal if you want fast food.

You can buy jackfruit in various guises. In a can, to be drained, ready to use or vac packed in a BBQ sauce (among others). I wanted to see how the jackfruit “performed” and so used a can and then made my own BBQ sauce.

Here's the recipe :

BBQ Sauce

2 tbsp malt vinegar

2 tbsp light muscovado sugar

1 tbsp Dijon mustard

2 tbsp Worcestershire sauce

1 tbsp sweet chilli sauce

100ml tomato ketchup

75ml water

Pour the vinegar into a pan and add the sugar, mustard Worcestershire sauce, sweet chilli sauce ketchup and the water. Stir together, bring to the boil and simmer, uncovered for 15 minutes until thickened. Can be used as a dip with potato wedges too.

Add the drained jackfruit to the sauce and simmer for 15 minutes.

Serve as a stack with salsa and mashed avocado.

Photos up next!