Anthony J Sargeant, Anthony Sargeant, cooking

Arbroath Smokies with Potato Dauphinois

arbroath-smokies-and-potato-dauphinois

Arbroath Smokies are one of those treasures of Scottish regional food. Hot smoked small haddock from the East coast of Scotland. Anthony Sargeant has flaked the meat from the bone and skin and layered it with Potato Dauphinois (for recipe see the excellent book by Rick Stein ‘Seafood lovers guide’ page 93). Here served with a green salad and a few spicy stuffed peppers from Macedonia.

Standard
Anthony J Sargeant, Shropshire

Slow Roasted Mutton

half-shoulder-of-mutton-slow-cooked-for-12-hours-at-100-c

Supermarket shelves in the UK usually only have lamb but rarely if ever mutton (that is, adult sheep meat). Mutton has a richer more interesting flavour and is available from good butchers. Anthony Sargeant bought this half-shoulder of Mutton from Ludlow Food Centre in Shropshire. Studded with garlic it was slow roasted at 100 degrees Celsius for 12 hours. Difficult to see in the photograph but it was still slightly pink and fell apart as it was carved.

Standard
Anthony J Sargeant, Anthony Sargeant, cooking

Omelette Arnold Bennett

6-eggs-for-4-portions-omelette-arnold-bennett

Omelette Arnold Bennett part-cooked on the hob in a 30cm pan then finished under the grill. Anthony Sargeant loves to cook this comfort food. 6 eggs with about 300g of pre-poached naturally smoked haddock makes enough for 4 portions. After part-cooking on the hob the top is then sprinkled with grated cheese (parmesan in this case) and a little double cream and finished under a hot grill. See Rick Stein’s excellent book “Sea Food Lovers’ Guide” for recipe and instructions. Serve with green leaf salad and perhaps a spicy stuffed pepper or two.

 

Standard