As
my children were both amused and traumatised by my culinary exploits of yesterday,
I have decided to publish ‘my take’ on Kipper Pate Quiche’. To be fair I am not
aware that anyone else has 'a take' on this particular ‘gastronomic delicacy’.
For
the less squeamish pescetarians amongst you – here is the Recipe:
Ingredients:
For the Kipper Pate:
One
quality ‘free range’ kipper fillet.
Two
shallot onions
Two
chopped spring onions
Two
segments of a large bulb of garlic
One
stick of celery (with leaves if possible)
One
dessert spoon of caramelised onions from the jar
One dessert spoon of horseradish cream
3
sage leaves and one head of rosemary from the bush
Black
Pepper (one teaspoon or to taste)
Smoked
paprika (one teaspoon or to taste)
One
tablespoon of Limoncello
Lemon
juice and balsamic vinegar reduction (to taste)
For the Quiche:
Fried
onions
Small
sun ripened tomatoes halved
Cubed
Gorgonzola Cheese (amount to taste)
¾
pint of whole milk
3
very large fresh eggs
1
piece of shortcrust pastry (from the supermarket chilled cabinet)
Method
Fry
the kipper fillet in butter for a few minutes until cooked. Allow to cool and
then carefully debone and skin the fillet. Flake the flesh and put it into a
bowl.
Chop
all the onions, celery, garlic and herbs and place in the frying pan you used
to cook the fish. Add a little olive oil and fry gently until soft. Do not
brown. Season the vegetables with black pepper and smoked paprika. Retain half
for future use and add the other half to the flaked fish.
Blend
the fish and veg to a thick paste using a ‘wand blender’.
Add
the Limoncello, caramelised onion and horseradish and stir well
Add
the lemon juice and balsamic vinegar to balance sweetness and acidity. Do not
make the pate to wet! Set aside in the bowl.
Make
a pastry case in a baking dish and then bake blind in a hot oven. Make sure the
bottom is dry before removing and allowing to cool.
Spread
the bottom of the pastry case with a thin layer of the kipper pate.
Add
the retained onions on top of the pate
Add
the cubed Gorgonzola Cheese and halved tomatoes.
Break
the three eggs into the milk and whisk briskly until the mixture turns yellow.
Pour
the egg mixture on top and until within 1/2 inch of the rim.
Split
one spring onions along it's length and float on top of the egg mixture.
Place
in a cool oven at 170 deg C and bake for 30 minutes and until the egg mixture is
set.
Let it cool a little and then is best eaten warm. (or according to my kids- best thrown away)
ENJOY!!!!!
" If it's not through you in twenty-four hours you're a gonna"! - William Yates
