Rhubarb is just coming into season, and I’m looking forward to eating the varied crumbles, like my Rhubarb and Blood Orange Crumble, and pies that this fruit that is really a vegetable (see Mackerel with Rhubarb) can be used for, I always end up with a glut. This year in preparation for that I found a good recipe for a rhubarb and vodka infusion that I’m going to have to try, although I’m not sure I can wait that long…
Makes 1 litre – Gluten Free*
1 litre vodka
4 rhubarb sticks (ripe red not green ones)
½ lemon, zest only
1 cinnamon stick
3 tbsp sugar
Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days.
Add the cloves, cinnamon and zest and cover with vodka.
Leave the jar in a cool dark place for 3 weeks, but shake daily.
Filter through muslin, re-bottle and leave for 3 months before drinking.
Serve responsibly with tonic over ice or as a base to a Rhubarb-tini
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.
I saw this recipe on the television a couple of weeks ago while flicking through the less frequented satellite channels, Hugh’s mackerel, oatmeal, rhubarb, taken from Hugh’s Three Good Things on More4. Hugh Fearnley-Whittingstall has recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate.
This trifecta of ingredients fits that bill to perfection and tastes as good as it looks
Place in a pan with the sugar, thyme leaves, if using, and 1 tablespoon water.
Partially cover with a lid and cook gently, at a bare simmer, for 5–7 minutes. Don’t stir the rhubarb or it will lose its shape.
When it is tender, remove the pan from the heat.
Season the mackerel fillets all over with salt and pepper.
Spread out the oatmeal on a plate, I sieved the oatmeal first and used the larger grains that were left in the sieve
Coat the fillets on both sides, pressing the oatmeal on well and gently shaking off any loose bits. (For a decent coating, the mackerel should be ‘tacky’. If the oatmeal doesn’t stick, brush the fillets with just a little milk, and try again.)
Heat about 2 tablespoons oil in a large frying pan over a medium heat.
Add the mackerel fillets, flesh side down, and cook for 3 minutes, until the oatmeal coating is crispy and golden brown.
Then carefully flip them over and cook for 2 minutes on the skin side, until cooked through.
Transfer the fish to warm plates and accompany with a spoonful of the warm rhubarb compote.