10
James Martin Food Processor
RECIPES
PANZANELLA WITH MACKERAL
Serves 4
½ Baguette (enough for 1½ cups croutons)
2 garlic cloves, peeled and crushed
6 Tomatoes cut into 1-inch chunks
½ red onion, thinly sliced
½ cucumber, quartered lengthwise, then cut into ½-inch thick pieces
2 tbsp sherry vinegar
1 tbsp capers
2 tbsp flat leaf parsley, roughly torn
12 Kalamata olives (or pitted black olives)
2 tbsp Extra virgin olive oil
Ingredients for mackerel:
4 mackerel fillets
2 tbsp olive oil
1. Pre-heat the oven to 200c /400f.
2. To make the croutons, Slice the baguette in half lengthwise. Rub all over
with one of the garlic cloves, then cut in half again lengthwise. Cut these
strips into ¾-inch cubes.
3. Spread the bread cubes on a baking sheet, crust side down, and bake
until just golden brown and crisp on the outside but still soft inside,
about 3 minutes. Watch carefully.
4. To make the panzanella, place half the tomatoes, onion, cucumber,
sherry vinegar, croutons and a touch of salt and pepper into the James
Martin Food Processor and blitz to a puree.
5. Pour into the serving bowl then add the remaining ingredients and toss
to combine.
6. In a non stick pan drizzle a little oil and place over a medium heat,
season the mackerel with salt and pepper, place the mackerel in the pan
skin side down pressing down ends to stop the fillets curling up, cook
for 2-3 minutes, turn the fillets over and cook for 1 minute more, leave
to rest in the pan for another 1- 2 minutes.
7. To serve, divide the panzanella between 4 plates then top with 2
mackerel fillets on each.
8. Finish with a drizzle of extra virgin olive oil.