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- Jess on Around the home with Shannon Lush Hi Shannon,My soft leather tan handbag has Jean ink on it! New jeans rubbing on the leather- nightmare!Is there anything I ... more
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- Jenny Brady on Around the home with Shannon Lush Our dinning room ceiling has black mould due to moisture comming through the roof. What should I use to clean it.please more
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- Kay on Father Bob's 'nomad' wish enabled God is good to Bob - provided him with the fantastic Jayco motorhome. Trust God, Bob. He knows what's next for you! more
- Mary-Jo Whitson on Around the home with Shannon Lush Shannon do you have a solution for removing deep red nail polish spilt on 1200 thread count white linen. My two year old son ... more
- Damian on Around the home with Shannon Lush Hi Denis, could you please ask Shannon for some help! Everything that Shannon has recommended in the past has worked. Except ... more
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- Delma banks on Around the home with Shannon Lush cat wee in shoes and lipstick on bedspread. (my favourite new shoes.). more
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- Rosi on Around the home with Shannon Lush Shannon could you please send me the recipe, I have fullers earth and I have a wool jumper that got mixed up with clothes ... more
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- Mary on Help Denis Walter with his fruit? Hi Dennis, I believe the fruit could be a hedge apple more
- craig on Help Denis Walter with his fruit? its a custard apple more
Bob Hart's Smoked Mackerel
My discovery of a new range of smoked mackerel from Black Rock smokery in Melbourne this week reminded me of this wonderful Nigel Slater recipe that I had not made for years. So I made it immediately, with a few adjustments for local conditions, using the Black Rock mackerel and some nicola spuds, and it was even better than I remembered.
- Set your oven to 190 C.
- Remove the skinned, boned flesh, in quite large chunks, not broken up too much, from 2 or 3 smoked mackerel, depending on size. You need about 225g.
- Scrub, peel and thinly slice, lengthways, 500g of waxy potatoes: I like nicola or dutch creams. Layer the slices, about the thickness of a 50c coin, into a 30cm round or similar capacity buttered baking dish and dot the large mackerel chunks around the potatoes. Tuck a couple of bay leaves into the dish.
- Mix 300ml double or pure cream with 200m full cream milk, 1tbs grain mustard, salt and pepper and pour over the potatoes.
- Place in the oven and bake for about an hour, or until the cream is bubbling and the potatoes are knife-tender.
- Eat, and be amazed. Try as a supper dish with a salad. With a glass or two of unoaked chardonnay or, better still, a chablis.
Blog comments
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i like listening you on radio. i would like to have the recipe. cesar salad.. have a wonderful father day.. CIAO
Radwan B Sahari Thursday 2 September, 2010 - 1:09 PM -
Hi Bob, I would also like to know the recipe for the apple and tim tam please.
Thanks regards Joy
Joy Wednesday 21 July, 2010 - 8:07 PM -
Hi Bob
Dennis spoke this week about your quick desert recipe with an apple and a timtam
Can you please enlighten us as I can't find it on the recipe page. Thanks Cheers StuartStuart Thursday 15 July, 2010 - 9:55 PM
