Tony’s Arbroath Smokies

Having been brought up in NorthWest London, I now live in Surrey. So if I tell that the only fish restaurant I still eat at on a regular basis (OK, semi-regular) is across London in Finchley that should give you an idea of how insanely wonderful it is. There are queues down the street on a regular basis and I have never, ever, ever had anything less than wonderful food there. The restaurant in question is Two Brothers (297/303 Regent's Park Road, N3 1DP).

The only problem is that I simply HAVE to order the Arbroath Smokies. No question. Absolutely. Either as a starter or main course. Have even considered ordering it for both. For years I have tried to duplicate the recipe and, even when close, have never quite managed it.

I have now come across the recipe from the source. I am in HEAVEN.

Tony’s Arbroath Smokies
Serves 2

INGREDIENTS
Two Arbroath smokies, preferably cold smoked (or smoked haddock for cheat’s version)
2 tomatoes
4oz strong cheddar cheese
Double cream
Black pepper

METHOD

1. Take smokies off the bone and flake.
2. Place in small, shallow ovenproof bowl.
3. Grate cheddar on top.
4. Peel and deseed the tomatoes, chop into small pieces and add.
5. Douse with double cream, enough nearly to cover.
6. Place under grill for 5 min until cheese is bubbling.
7. Grind black pepper on top to taste.
8. Serve.

Note: ‘Smokies’ are whole wood-smoked haddock with the backbone still intact. They are still produced in small family smokehouses in the east coast fishing town of Arbroath in Scotland. They are well worth the trouble of find as no other smoked haddock comes close to the flavour.

Cauliflower and Cheese Soup

There are no real memories for this (yet) as it is a relatively new discovery but, believe me, it's a perfect soup for a winter's day. I found the recipe online (by John Webber - a tutor at Nairn's Food School) and fiddled with it until it was to my taste. I doubled the garlic and cheese and used Dijon mustard instead of grain. It was velvety, delicious and can be dressed up for a dinner party (home made croutons) or served in a mug by the fire (crusty toast as an accompaniment).

It can be frozen and reheated in the microwave with no loss of flavour too, making it a fab standby for unexpected visitors.


Cauliflower and Cheese Soup
(sufficient for four people):

INGREDIENTS

1 medium onion

2 cloves garlic

40g (1.5 ounces or one-third US stick) butter

1 medium cauliflower

1 tablespoon dijon mustard

900 ml boiling water

50 ml double cream

100g (4oz) grated strong cheddar cheese

METHOD

1. Heat the butter in a large pan.
2. Add the onion and the garlic and leave on a medium heat for 2 - 3 minutes, until they are soft and clear.
3. Whilst the onion and garlic are softening, chop the cauliflower as fine as possible.
4. Add the cauliflower into the onion mix then stir in the boiling water.
5. Bring back to the boil.
6. Reduce the heat and simmer for 45 minutes.
7. Stir the soup well and add the mustard and the grated cheese.
8. Adjust seasoning to taste.
9. Blend the soup with the cream in a liquidiser.

No Yeast Cheese Biscuits

These are biscuits in the American sense - in the UK the closest we would have is scones - yet that desciption doesn't really do these puppies justice. I have a 1950's Betty Crocker cookbook bought by my mother when newly wed and living in Ohio. Until the couple of years I had always used the biscuit recipes from there - however I came across a no-yeast version at Cooks.com which looked interesting and has proved to be very successful. The cheese DOES seem necessary as there is no other fat in this, so it might not be suitable for all menus but they are also scrummy the day after. For those unfamiliar with the concept of biscuits , they are customarily served with chicken but can appear with any main course - I, for example, have made these to go with steak. But they are a wonderful addition to a soup lunch.


Serve them hot from the oven, split open and, if cholesterol (and calorie counting) is not a pressing concern in your life, slathered with butter.

No-Yeast Cheese Biscuits

INGREDIENTS
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon baking soda
1 cup cheddar cheese cubes
1 cup sour cream


METHOD

1. Preheat oven to 500 degrees F for 15 mins before baking
2. Line cookie sheet with baking parchment.
3. Mix together flour, baking powder, salt, mustard, baking soda
4. Cut cheese into small cubes (5mm approx)
5. Add sour cream and cheese cubes into flour mixture and mix well
6. Turn dough out onto lightly floured board and kneed gently for 2 minutes.
7. Either roll out or press down with hands until 3/4 inch thick.
8. Cut out with floured biscuit cutter (a small drinking glass can be used if no cutter available)
9. Bake for 10 mins or until golden brown.

Then it's time to tuck in and enjoy!