Island Life Magazine Ltd June/July 2017 | Page 107

Food and drink
papaya and mango. It’s excellent too, in risotto to accompany
local fish for the main course.
WHAT WAS YOUR MOST MEMORABLE MEAL?
At my age there have been many, and memorable for different
reasons. Recently though I was taken to the Shard. The food
was top notch and the view was amazing. London lighting
up at night. You could put that on a bucket list and not be
disappointed.
TA N D O O R I M A C K E R E L
WITH SWEET POTATO FRIES &
MANGO, CORIANDER & YOGHURT DIP
WHY DID YOU BECOME A CHEF?
It was so long ago that I can’t remember, but it has certainly
been a journey!
WHAT IS YOUR FOOD HEAVEN?
Recipe by Ganders
Serves four
Ingredients
1 teaspoon salt For the dressing
Sweet potato wedges-
chop and roast or buy
frozen as fries. 30g bunch of fresh
coriander
In the morning, cake. In the afternoon it’s wine. 2 mackerel, filleted and
bone free WHAT IS YOUR IDEA OF FOOD HELL? 4 barbecue skewers
(soak wooden ones) Blue cheese and desiccated coconut. Juice of 2 lemons 250g natural yoghurt
WHAT’S GOING TO BE BIG IN 2017? 1 tablespoon tandoori
powder Juice and zest of 1 lime
Whatever it is, it’s going to be good! 1 tablespoon olive oil
250g natural yoghurt
Method
1. Place the mackerel fillets on a
plate skin side down. Squeeze
juice of 1 lemon over them and
sprinkle with the salt. Set aside
in the fridge for 20 minutes.
100g mango chutney
1 teaspoon turmeric
Crisp salad leaves to
serve (optional)
100g mango chutney, juice
and zest of the lime, chopped
coriander and turmeric.
4. Roast seasoned sweet potato
wedges with a drizzle of oil for
20 minutes or fry frozen chips
as packet instructions.
2. In a bowl mix the oil, tandoori
powder and juice of 1 lemon
to a paste then add 250g of
yoghurt. Once blended, spread
over the flesh side of fillets to
marinate - min 1 hr or overnight. 5. Skewer the mackerel and place
on a lightly oiled tray. Cook
under a high grill, skin side up
until the skin crisps and the fish
is cooked through.
3. For the dressing, using a food
blender, blitz 250g of yoghurt, 6. Serve with the mango &
coriander dressing, chips and
some crisp salad leaves.
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