14193 mackerel herb pate magazine Recipes

mackerel, filleted,skinned ,and deboned, white vinegar, onions (thin), mustard seeds, celery seed, turmeric, salt, water

mackerel fillets, fins removed (about 1 lb), olive oil, yellow onion, halved and thinly sliced crosswise (medium size), jalapenos, thinly sliced (medium size), garlic cloves, thinly sliced, chili powder, cumin, ground, tomatoes, cored, seeded, and medium dice (medium size), lime juice, freshly squeezed (about 1 lime)

filleted mackerel, skin on (10oz.), plain flour, smoked paprika, extra virgin olive oil, orange , juice and zest of, grated, harissa (to taste, as brands vary ), pine nuts, toasted (2 oz.), coriander, very roughly chopped

celery ribs, onions (about 2 large), sliced bacon, chopped mixed fresh herbs such as thyme , sage, rosemary, and/or marjoram or 2 tbsp mixed dried herbs, crumbled, reserved fat from roast turkey or melted butter

mackerel , large, yellow cornmeal, flour, salt, cayenne pepper, sweet paprika, olive oil, butter, onion, finely chopped, fresh ginger, finely grated, chayote, peeled, seeded, cut in 1 inch cubes, acorn squash, peeled, seeded, cut in 1/2 inch cubes, sweet red pepper, cored, seeded, cut in 1/4 inch strips, lemon juice, freshly squeezed, fresh parsley, minced, salt, fresh ground pepper

mackerel fillets, organic scottish oats, brown linseeds, egg

mackerel fillets, onions, fennel bulb, garlic cloves, black olives (according to taste), fennel seed (ground with pestle and mortar), parsley, salt, pepper, pesto sauce, olive oil

boneless pickled mackerel, coconut milk, water, onion, chopped fine, garlic cloves, crushed, stalks scallions, chopped fine, tomatoes, chopped fine, thyme, scotch bonnet pepper, whole (cook whole and then dice 1/4 of pepper), vinegar, salt , to taste, fresh ground black pepper , to taste

mackerel fish, coconut milk, red curry paste, salt, sugar, kaffir lime leaves, red chilies

bagels, cut in half, cream cheese, horseradish sauce, creamed, black pepper, smoked mackerel, watercress, roughly chopped

mackerel, fresh , gutted, the more subcutaneous fat the better, salt , as needed, cornmeal, frying oil (traditional is pork lard, next best olive oil or a mix of the two, don tsp use a flavorful oil like ), onion, mild, chopped, garlic cloves, skinned and chopped, red pepper, seeded and chopped, wine vinegar, salt , to taste, saffron thread, olive oil, grapes, cut in half and seeded , immature (green)

mackerel, cleaned with head and tail on, rinsed and patted dry, pimenta moida, minced garlic, salt, all-purpose flour, cornmeal, essence , recipe follows, yellow onion, chopped, minced fresh parsley leaves, minced green onions, extra-virgin olive oil, white vinegar, crushed red pepper, vegetable oil, for frying, portuguese bread or cornbread, accompaniment

mackerel, filleted, skin on, garlic cloves, smashed, butter, salt, pepper, limes

salt-cured mackerel, whole coconuts (1 cup unsweetened , canned coconut milk may be substituted), water, vegetable oil, white onion, diced, garlic, minced, scallion, chopped, white and light green parts only, thyme, scotch bonnet , seeds, stem, and ribs removed, diced, curry powder, tomato puree, tomatoes , seeds removed and diced, salt and ground black pepper, cheesecloth

extra-virgin olive oil, garlic , smashed, fennel bulbs, halved, and thinly sliced, red onion, thinly sliced, fresh thyme, fresh rosemary, lemon peel (about 2 1/2 inches long), orange peel (about 2 1/2 inches long), red pepper flakes, black olives , such as nicoise, roughly chopped oil packed sun-dried tomatoes, kosher salt and freshly ground black pepper, mackerel fillets, with skin

dry white wine, wine vinegar, olive oil, onions , cut in half lengthwise and then crosswise into thin slices, carrot , cut into thin slices, garlic , smashed, dried thyme, coriander seeds, peppercorns, parsley, bay leaves, salt, mackerel fillets, fresh-ground black pepper

ham (a slice of boiled about 1/4-inch thick), salt pork, shallot, minced, bay leaf, thyme, fresh (or 1/4 tsp dried ), madeira wine, cognac, ground pork , lean, ground veal, salt, pepper, bacon (or enough to line and cover pate mold