Last weekend, we welcomed James Martin to the Denby Pottery Village for his annual cookery demonstration. Over 600 people watched James prepare a range of stunning dishes including this blow-torched mackerel and beetroot salad with buffalo curd cheese. Recreate this fresh dish using James’ recipe below. Ingredients:
250ml white wine vinegar 125g caster sugar 2 banana shallots, peeled and sliced 1 bunch radish, sliced 1 bunch dill, chopped 300g baby beetroot cooked and peeled 4 mackerel, filleted and pin boned Rapeseed oil 1 litre/13⁄4 pt buffalo milk 25ml/1fl oz lemon juice Sea salt and black pepper Method:
- For the beetroot, place the vinegar and sugar into a saucepan and cook until the sugar has dissolved, take off the heat and add the shallots, radish and beetroot, and season with salt and freshly ground black pepper. - For the curd cheese: place the buffalo milk into a saucepan and bring to the boil, without stirring. - When it is just about to boil, remove from the heat and stir in the lemon juice – you will immediately see a reaction as the milk solidifies and separates into curds and whey. - Carefully pour through a sieve set over a bowl and allow to drain for 5 minutes. The longer you leave it to strain, the more solid a cheese you will get. You can use the whey (liquid) to make soda bread. - Season the curds with a little salt then cover and chill in the fridge until needed. - Fillet the mackerel and place onto a baking tray, drizzle with rapeseed oil, season and blowtorch until charred. - To serve, place the mackerel onto the serving plates with a little of the beetroot pickle and curds sprinkle over dill. For perfect presentation pieces, discover James' Gasto collection,
or for tableware that is ideal for every occasion, see his Everyday range.