Here are a selection of our favourite recipes – all tried and tested by The Dragon`s Kitchen Team

We`ve tried to include useful tips and explain why we use certain ingredients.

Some of the ingredients will be available from our shop at Battlesbridge Antique Centre plus we have a fantastic range of recipes – again all tried and tested by us and available for you.

We all know we should eat more fish especially the oily ones like mackerel so I`m always looking out for easy and tasty ways to use it. This I love.

You could just use smoked mackerel fillets but I think the peppered versions give it the extra ‘bite’ that this deserves.

Smoked mackerel pate (with a bite)

3          smoked peppered mackerel fillets

200g    cream cheese (philadelphia)

2 tbsp   creamy horseradish with garlic (I buy this from Garlic Farm at Isle of Wight, if you can`t get hold of it just use 1 tbsp of creamed horseradish)

juice half lemon

½ tsp smoked paprika

  1. Take the skin off mackerel fillets
  2. Put fillets into bowl and break up with fork, taking a couple of minutes to do this well really does help give pate a better texture.
  3. Add cream cheese and mix well. (When you have made this once you might want to experiment with the different types of flavoured cream cheese)
  4. Add 2 tbsp of creamy horseadish with garlic or equivalent. Feel free to taste after adding half quantity just to check, but make sure you don`t taste too much – easily done J 
  5. Add juice of half a lemon and ½ tsp of smoked paprika. Again feel free to taste               after putting half quantity of paprika in – you can always add more but it`s fairly difficult to take any out if you find it`s too spicy 🙂
  6. Put in container – make sure you have lid or cover with clingwrap otherwise you fridge will remind you of this for a week to come.
  7. Eat and enjoy – fresh bread, melba toast or even stirred into pasta.

Garlic Baked Tomatoes

A great recipe for the summer when either you or the supermarket have an abundance of tomatoes. Very simple but good for dinner parties as the garlic butter can be made in advance and frozen.

Serves 4

3 tbsp butter

2 garlic cloves (crushed)

1 tsp finely grated orange rind

4 firm plum tomatoes or 2 large beefsteak tomatoes

Freshly ground black pepper

Basil leaves to garnish

How to:

1. Soften the butter and blend with the crushed garlic, orange rind and seasoning. A few minutes with a wooden spoon usually does the job.

2. Roll into sausage shape and wrap in cling wrap (or foil if going in freezer).

3. Either chill for a few minutes in the fridge or put in the freezer for later use.

4. Preheat oven – 200 C, 400 F, Gas 6.

5. Halve the tomatoes cross ways and check they sit level (you may have to trim the bases if they wobble too much).

6. Place the tomatoes in an oven proof dish.

7. Take garlic butter out of fridge, cut into either 4 or 8 slices depending on number of tomato halves.

8. Place butter slices onto tomatoes and bake them in oven for 15 to 20 mins.

9. Serve garnished with basil.

Hummus Dip (with an edge)

Hummus dips are easy and quick to make and are versatile enough to be a simple starter or a ‘pass me round’ at a party.

This recipe is inspired by Levi Roots, one of the heroes of The Dragon`s Kitchen, but has our own little ‘edge’.

We have chosen to use Creamy horseradish with garlic, available direct from The Garlic Farm @ Isle of Wight or at The Dragon`s Kitchen,  Battlesbridge.

Serves 10.

2 x 400g (14 oz) tins of chickpeas

2 lemons – juice of (about 100ml/3.5fl oz)

80 ml olive oil (2 ¾ fl oz)

1 tbsp Creamy horseradish with garlic

Ground black pepper (to taste)

How to:

1. Put chickpeas, lemon juice, oil, creamy horseradish and 2 tbsp of water into food processor and turn on. Levi Roots suggests a ‘chunky puree’ but consistency is up to you.

2. Season with pepper.

3. Transfer into bowl and serve.

4. We did say it was easy 🙂

Here is a lovely recipe to link basil with locally caught crab from Leigh on Sea. Based on a recipe found in fantastic book – Chez Panisse – Pasta, Pizza and Calzone.

It`s a quick and simple recipe, ideal for a summer evening supper.

Summer Pasta

Large Leigh on Sea crab – meat taken out of shell

Handful of fresh basil leaves – torn up

3 spring onions – finely chopped

1 ½ cups shelled peas

5 tbsps rapeseed or olive oil.

  1. Put the spaghetti on to cook
  2. Gently cook the peas in olive oil for 2 to 3 mins
  3. Season with ground pepper
  4. Add crab meat and basil
  5. When pasta cooked and drained, add crab meat mix and spring onions
  6. Toss altogether, serve with few basil leaves to decorate.
Oeffs en Concotte
Our version of the popular french dish. (for 2 people)
4 eggs
4 rashers of bacon
double cream (not much, about 40 ml)
grated cheese (Parmesan)
bread (whatever type you fancy)
1. Rub bottom of 4 ramekins with butter and season with pepper.
2. Cook bacon till crispy, chop with sissors into small strips, then sprinkle evenly into the ramekins.
3. Crack one egg into each ramekin, then finish by added a little bit of double cream, a sprinkle of parmesan and pepper if desired.
4. Finally place all of them in preheated oven (200 degrees) for about 15 mins. Egg white should be opaque.
5. Take out of the oven and serve with the bread torn into pieces (also nice slightly toasted).
Published on March 20, 2011 at 11:17 am  Leave a Comment  

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