Love British Food - Cley Smoked Haddock & Castle Acre Organics Nicola potato terrine in chilli jelly

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

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Cley Smoked Haddock & Castle Acre Organics Nicola potato terrine in chilli jelly

Recipe devised by chefs at Strattons Hotel, Swaffham , Norfolk Recipe supplied by Les Routiers,

Ingredients
1 kg Organic Nicola potatoes (or similar good salad potato)
1 fillet of smoked Cley haddock
4 courgettes, thinly sliced and marinated in olive oil with sea salt & black pepper
1/2 jar of Red Jalapeno 'Sticky Chilli Relish' from Chillis Galore (handmade Norfolk produce available through mail order)
scant pint of water
4 1/2 gelatine leaves
2 ltr terrine tin

Method:
Dissolve the chilli jelly in the water in a pan, do not overheat as this will impair the jelly flavour.

Soak the gelatine leaves until soft and add to the chilli stock.

Poach the haddock in a pan of water with lemon, peppercorns and bayleaf until just cooked. Remove from the pan and cool.

Slice the potatoes thinly on a mandolin or in a food processor.

Steam for 12-15 minutes. Refresh under cold water.

Griddle the courgettes until just cooked and translucent.

Assemble in layers placing the haddock through the middle of the terrine, and finally pour the chilli stock over. Chill in the fridge for at least 6 hours.

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