SmokieFest

WEECOOKS ARBROATH SMOKIE RISOTTO & GREMOLATA

Place the Arbroath Smokie bones in a pan and cover with water. Bring to the boil and simmer to make some fish stock.
In another pan, heat the rapeseed oil, add the onions and half the garlic and fry until softened.
Add the risotto rice and keep stirring until it starts to look translucent.
Add the wine to the pan to cover the rice, and add a sprinkling of salt. Once all the wine has been absorbed, add a ladleful of your Smokie fish stock. Keep adding ladleful's of stock and stirring, allowing each ladleful to be absorbed before adding the next. It takes around 15 mins.
Meanwhile, poach the eggs in boiling water with white wine vinegar.
Make a gremolata by mixing half a clove of finely chopped garlic, parsley, lemon zest, seasoning and a little oil.
Check the risotto, and add stock until your rice is soft but still has a little bite. Remove from the heat and add the Arbroath Smokie meat, grated cheese and frozen peas.
Stir well and add a knob of butter to the pan and place a lid or some foil over the pan and allow to rest for 2 mins.
Season the risotto, if necessary, mix in the chives, and serve topped with a poached egg, and a drizzle of the gremolata cuisine, we've got something to satisfy every palate.

1 Pair of Arbroath smokies (skin and bones removed)
4-5 tablespoons crème fraîche
Zest of half a lemon, plus its juice (reserve the other half for slicing and serving)
1 tablespoon chopped dill, chives, tarragon or any combination
Freshly ground black pepper
Additional snipped chives or spring onion, tarragon leaves and/or dill for garnish
Some homemade bread or oatcakes

Flake the smokie flesh into a bowl, then combine with the remaining ingredients, except the lemon juice and bread/oatcakes, reserving a few of the spring onions or chives. Add a pinch of salt and freshly ground black pepper, then add the lemon juice to taste. At this point you can either leave in the bowl and serve spoonfuls on plates or spoon into ramekins to serve. Leave to chill for at least 2 hrs or overnight
Slice and toast bread in a pan and serve warm with lashings of soft smokie rillettes pasted on top and a squeeze of fresh lemon!

Pair of Arbroath Smokies (bones and skin picked and separated from the flesh )
2 Limes
100-150g soft dark brown sugar
1 bunch spring onions thin sliced
3 cloves of garlic, finely chopped
1/2 teaspoon of chilli flakes
1 teas spoon of fresh ginger sliced and smashed (or 1 heaped teaspoon of dry ginger)
1 litre water
2 Chicken stock bullion/stock cubes
400g Rice or egg medium noodles (pre cooked and cooled)
Soy sauce (to taste)
Fish sauce (to taste)
Fresh red chilli thin sliced
Coriander

Place the smokie bones & smokie skin in a large pan with cold water and bring to a boil and then a simmer for 10 minutes.
Add half the spring onions, the ginger, the garlic, the chilli flakes, the chicken stock and the brown sugar to the pan and simmer for another 5-10 mins
Put the remaining spring onions, noodles and Arbroath smoke flash in a bowl or big mug, use a strainer to carefully ladle the hot broth into the bowl or mug then garnish with some coriander and fresh chilli