Tuesday, 3 February 2015

Celebrate Bramley Apple Week

Tangy bramleys are at their best now and, to celebrate, this week has been earmarked as Bramley Apple Week. This refreshing mackerel and apple slaw recipe recipe from TV chef Valentine Warner and herb expert Jekka McVicar combines the flavour of the crisp green fruit with the freshness of herbs, so there’s no need to add salt or sugar.

‘Bramley apples have a lovely clean taste that goes really well with oily smoked mackerel, while the dill and chives balances the flavours,’ says Jekka.

Warm smoked mackerel with bramley apple slaw
Adapted from a recipe by Valentine Warner and Jekka McVicar

Prep time: 10 min, plus resting
Cook time: 10 min
Serves: 2

3 heaped tbsp light mayonnaise
3 heaped tbsp fat-free Greek yogurt
1tsp wholegrain mustard
2tsp Dijon mustard
1½tsp white wine vinegar
200g raw white cabbage, leaves very finely shredded
1½tbsp roughly chopped dill fronds
½tbsp snipped fresh chives
1 large bramley apple, sliced thinly and cut into very fine strips
2 small smoked mackerel fillets (not peppered)

1. Combine the mayonnaise and Greek yogurt in a large bowl, then mix in the mustards and vinegar. Stir through the shredded cabbage and herbs, then set aside for 10–15 min to soften. Stir through the apple.

2. Warm the mackerel under a low-medium grill, then peel off and discard the skin.

3. Divide the slaw between two plates, then top each with a warm mackerel fillet and serve.

Per serving
601kcal, 28.5g protein, 45.8g fat, 8.4g saturates, 19.5g carbs, 17.5g sugar, 4.7g fibre, 3.6g salt, 165mg calcium, 4.2mg iron

Low sugar
2 of 5-a-day

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