Eat cake… a great way to chase away these grey January days…. read more about our cakes… here
Read Morecooking
Mackerel…
flaked smoked or cooked mackerel – 200g mackerel / 100g butter butter – unsalted cayenne pepper ground mace lemon juice black pepper heat tablespoon butter per 100gms used in pan add cayenne, mace & black peppers add mackerel when butters is hot – stir until fish is hot BUT do not brown pack fish into moulds – heat rest of butter – skim- pour over mackerel leave until cool & butter is set – […]
Read MoreCake…
Nothing can beat a piece ( or two.. ) of home-made cake… Shown in the picture are two of our favourites a fruit cake, which we serve with cheese and a lemon cake with lemon sugar topping. The fruit cake is made the way Tricia’s Grandmother made them. The dried fruit is added to a pan with the butter, sugar and a little water and simmered gently for about ten minutes then left to cool […]
Read MoreHome made soup…
Mint, cucumber and fresh peas make a wonderful summer soup that can be served either hot or cold. It could be served with fresh crusty bread and sea lettuce butter as a light lunch or supper dish but we will be serving it this Sunday 15th June 2014 as part of our three course lunch on one of our Day Courses. Soften a chopped onion in butter until soft but not brown, add a peeled, […]
Read MoreSea Cabbage or Silverwhips…
Sea Cabbage or Silverwhips as they are know as here in Staithes or more commonly known else where as Wild Cabbage ‘brassica oleracea’. This plant transforms Staithes into a riot of yellows… greens… with a hint of purple during May. Even when the sea fret is present, which can be often at this time of year, it provides a lovely splash of colour. This plant is to be found everywhere in Staithes from Cowbar Nab […]
Read MoreHome made soup
After a morning spent on the foreshore on one of our Coastal Craft or Ancient Paint Palette Day Courses look forward to a mug of home made vegetable soup with fresh crusty bread and Tricia’s special lobster and seaweed butters. Carrot and Coriander will be next on the menu, in the style of Elizabeth David, using her method for making Potage Crécy (Carrot Soup) from her book ‘French Provincial Cooking’. After the carrots are scraped […]
Read MoreSea Lettuce…
Most people who’ve been rock pooling here in Staithes will have seen sea lettuce, ulva lactuca, and will remember it as that very slippery wrinkled bright green ‘carpet’ that they should not have stepped on…! However, when seen in rock pools sea lettuce looks quite beautiful, swaying fronds of green leaf-like shapes. Nutritional sea lettuce is very healthy, less than 1% fat. It’s got a high percentage of iron as well as protein and it’s […]
Read MoreSean’s way to gut a mackerel…
When Sean is not at sea or on the foreshore he’s a ‘silver surfer’… he came across an article written by Josh Sutton otherwise known as ‘guyropegourmet’… we contacted Josh as we really liked the drawing he’d done of Sean’s way to gut a mackerel…. so here it is… Want to learn how to gut a mackerel Sean’s way..? then join us this summer aboard Sean’s boat ‘All My Sons’ for our new course […]
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