The summer may have been a bit hit and miss this year but you've still got to take advantage of the hot weather when it appears! One of my favourite things to do when the sun starts to shine is to eat al-fresco. A dish that always reminds me of summer is a quiche. This time I opted for a smoked mackerel and chive dish from one of my favourite cookbooks, Faye Makes It Easy. I actually almost followed this to the letter which is very unusual for me but everything from Faye's cookbook is great the way it is.
Paired with some refreshing Galvanina*, the quiche went down a treat! Offering organic flavours - in beautiful embossed bottles - such as Red grapefruit, Ruby orange, Sicilian clementine and Sicilian lemonade, the 100% fruit drinks are absolutely delicious. My personal favourite is the Sicilian Clementine - so fruity!
Ingredients:
1 pack of ready rolled shortcrust pastry
2 large eggs, beaten
200g smoked mackerel fillets
100ml milk
200ml half-fat creme fraiche
I bunch of chives, chopped
Method:
1. Preheat the oven to 200 degrees for a fan oven/ 220 degrees/gas mark 7.
2. Roll out the pastry and line a small tart dish, roughly trim the edges. Prick the base a few times with a fork and blind bake - with baking beads and a sheet of parchment paper - it for 15 minutes.
3. Remove the paper and beads once baked and brush with beaten egg before baking for another five minutes. Set aside once cooked.
4. To make the filling, take the skin off the mackerel, tear the fish into little pieces and scatter over the pastry base.
5. In a large jug, whisk the milk, eggs, creme fraiche and chives with a couple of grinds of pepper and a few pinches of sea salt.
6. Bake for 25 minutes on a baking tray until the top is golden and set.
7. Cut into wedges and serve with a fresh salad - I've gone for roasted vegetable and goats cheese - and a homemade potato salad to up the carb intake!
Please do let me know if you make it, simple drop me a tweet!
This looks AMAZING, I love mackerel!
ReplyDeleteMaria xxx