Island Life Magazine Ltd August/September 2012 | Page 137

Grilled local mackerel with Island heirloom tomato dressing Ingredients (serves 2) 2 mackerel fillets - pin-boned, ask your fishmonger to fillet for you • 1 teaspoon finely chopped shallots • 6 heirloom tomatoes (medium size, assorted colours) • 100ml Oil of Wight - or rapeseed oil • 5ml ALAN STALEY THE ROYAL HOTEL, VENTNOR Chardonnay vinegar • Olive oil • Coarse sea salt • Mixed Island salad leaves • Bowl of ice water Pre-heat grill to medium-high. Bring a large pan of salted water to boil. Score a cross in the skin on the top of each tomato. Place them in the pan of boiling water for 10 seconds, no longer as this will start to cook the flesh. Remove from the heat and plunge tomatoes oil. Season mackerel fillets and drizzle both sides with olive oil. Lay into the bowl of ice water. When cool peel off the skins. Set 2 them skin-side up on the grill. Grill for about 2 minutes or until the tomatoes aside, cut the remaining into quarters and deseed - you skin begins to bubble and brown. Then turn the fillets over and grill can scoop out seeds with a teaspoon. With a sharp knife slice the for one-two minutes - the flesh should be opaque all the way through. deseeded quarters into various sizes. In a bowl mix the oil, shallot Remove the fish and leave to rest while you assemble the plates. and vinegar and season with the sea salt. Add the cut tomatoes to Lay the sliced tomatoes down the centre of the plate and put a this. Thinly slice the remaining 2 tomatoes and set aside. To cook few of the mixed leaves on top, drizzle with the tomato dressing then the mackerel, pre-heat the grill. Cover grill rack with sheet of foil so place a mackerel fillet on top. Spoon the remaining dressing around that the mackerel doesn't stick to the grill bars. Brush foil with olive the plate. Tasty and eas y to make re c i p e s Penne all'amatriciana Ingredients (serves 2) Time 15 minutes 160g dry penne pasta • 200g smoked bacon • Olive oil • 260g of Michelangelo tomato sauce • Pecorino Romano cheese In a large casserole prepare 2 litres of water with salt. Bring to the boil and add the dry pasta (quantity for two people). Cook until Al Dente. Meanwhile cut the smoked bacon into cubes (Pancetta affumicata) fry in a pan with a very small quantity of olive oil until the pancetta becomes crispy. Add the quantity of a jar of Michelangelo tomato sauce and bring to boil gently stirring Pancetta and tomato sauce together. Drain your pasta and mix it with the tomato sauce in the pan. Serve the pasta in a bowl and finish the dish with Pecorino Romano, a Roman sheep cheese that gives the final touch to a Roman recipe! DANTE POLI MICHELANGELO, RYDE www.visitislandlife.com 137