Kipper Pate Quiche (Not something you hear everyday from Gordon Ramsay)

 

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