A few weeks ago we took part in the Fabulous Autumnal food fest which was ‘Bishops Waltham Bites'.
Bishops Waltham Bites was a showcase of the local foodie businesses that provide the people of Bishops Waltham (and beyond) with a veritable feast of eatables every day. Some of the other local businesses which took part in the event included Sweet Corner, The Crown Pub and Piccola Roma restaurant and the proceeds went towards cookery equipment and the vegetable garden at Bishops Waltham Junior School - an excellent (and very relevant cause).
Tickets to the event were £5 and for that you got to enjoy a taster or tipple in each or the participating outlets (and a chance to tour around, ask questions and pick up tips). At the Anyfish fishmongers shop, we were very pleased to be involved and had plenty of enthusiastic visitors popping by. Stu had rustled up one of his signature recipes - delicious Smoked Salmon Muffins and was on hand to offer advice on selecting fish, preparing fish, choosing sustainable fish and cooking fish to perfection. It was a great opportunity to show off our snazzy new shop fit and to promote our special range of home smoked salmon and other home smoked products - all of which we prepare ourselves at our local Anyfish smokery.
No doubt here’ll be another ‘Bishops Waltham Bites event in the future… we’ll keep you posted of dates. In the meantime, perhaps you’d like to try out Stu’s scrumptious salmon muffin recipe. Simple to create and posh enough for serving up at a festive party - they’d make a delicious addition to your Christmas menu plan. Smoked salmon’s always available to buy at the Anyfish shop and it’s always competitively priced too.
Stu’s Cheesy Anyfish Smoked Salmon Muffins, stuffed with cream cheese & dill.
(Stu uses cups rather than grams for ease here but if you don’t have a cup measure, just use a standard teacup).
INGREDIENTS: 3x cups self raising flour, 1x cup minced or finely chopped Anyfish smoked salmon, 1x finely chopped medium onion, 1x cup grated tasty cheese (Stu uses Devonshire red but a tasty Cheddar is perfect too - and you can buy either at the Anyfish fishmonger shop), 1x teaspoon baking power, zest of 1 lemon, 2x large eggs, 200ml milk (for a more luxurious touch, substitute half of the milk for cream or yogurt)
METHOD: Mix all the dry ingredients in a bowl. Beat the milk and eggs together (with an electric or hand mixer if possible to get a bit of air into it). Gently combine the milk and egg mix with the dry ingredients. Fold in carefully and do not over mix (don’t worry if it looks a bit lumpy!) The mix should be soft enough to spoon out but not so liquid it falls off the spoon. If it seems too dry - add a splash more milk.
Spoon the mixture into 24 paper muffin cases in a muffin tray (or you can use smaller cake case if you want to make them more bitesized). Stu uses 2 dessert spoons to distribute the mixture with minimal mess.
Bake your muffins in a pre heated oven @ 180c for 15 mins until nice and golden and well risen.
Allow to cool before filling, Stu uses cream cheese with fresh dill and the juice from the zested lemon. If you’re feeling super posh you could scoop out the top of the muffin with a teaspoon, pipe in your cream cheese and then perch the top back on.
When it comes to fish recipes, Stu is full of great ideas.
Pop into the shop for ingredients and tips as well as our great range of fresh fish, smoked fish, poultry and shellfish. We can prepare the fish for you too if you like so the cooking is as straightforward as possible. Just ask.