Recipes Archive

Warm pudding

Coarse pork and herb terrine

1¾ hours, plus chilling overnight

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Risotto with blueberries and wild mushrooms

30 minutes

Risotto with blue berries and wild mushrooms

Upside-down roast chicken with farm-style vegetables

1 hour

Beer Food

Beer and tomato risotto with grilled sausages

30 minutes

Lasagne recipes

Mushroom lasagne bianco

40 minutes

Bacon-wrapped yellowtail with steamed peas

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

4 x 100 g yellowtail fillets, skinned
Sea salt and freshly ground black pepper, to taste
16 slices beech-smoked streaky bacon (250 g)
Oil, for greasing
Peas, blanched in the pod, for serving

Method

Wash and dry the fish. Season lightly.

Wrap each portion in 4 rashers bacon and cook slowly in a lightly oiled pan over a low heat. Cook all over until the bacon is browned and crisp, by which time the fish should be just cooked and still moist. If the pieces of fish are thick, it will take about 5 minutes a side.

Spoon over any pan juices and serve with podded, blanched peas.

Cook’s notes: Hake is a good alternative to yellowtail, and a bowl of boiled baby potatoes makes a nice addition.

TASTE’s take:
A nice combo as the bacon adds flavour and keeps the fish moist.

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Bacon-wrapped yellowtail with steamed peas

Bacon-wrapped yellowtail with steamed peas

Ingredients

Method