Chilli Fiesta 2008 09 August, 2008

Chilli Fiesta West Dean Gardens 9th-10th Aug 2008

Giles Thompson Chef Patron of the Earl of March, will be cooking 'The Earl's Red Hot Favourite' on both afternoons of the Fiesta at 3pm.

Hosted by Rosemary Moon author of the renowned West Sussex food fanatics publication 'Moonbites', Giles will be cooking his Mackeral dish (see menu below) along side Rosemary which will take place in the gardens live dem kitchen.

Pan Fried South Coast Mackerel, Local Chilli & Summer Fruit Salsa, Coriander & Roasted Pine Nut Salad

Salsa
50g (each) Local Chillies, Peaches, Plums, Apricots
¼ bunch Fresh Coriander
1 Red Onion
2 Local Tomatoes
100ml Oil
Season to taste

Cut chillis in half length ways; remove stalk and seeds and dice finely. Stone and dice summer fruits and red onion to a similar size.quarter, de-seed and dice the tomatoes.Chop the coriander and combine all ingredients with the rapeseed oil and season.

Mackerel
4 Mackerel Fillets
50ml Sussex Gold Rapeseed Oil
10 Coriander Stalks
1 Lemon

Heat a solid bottom pan over a high heat, add oil until it starts to smoke then place in fillets skin side down for 1 minute, when crisp turn over and remove from heat. Leave to stand for 2 minutes.

Salad
¼ bunch Coriander Leaves
100g Mixed Summer Leaves
25ml Wight Wine Vinegar
25ml Olive Oil
50g Roasted Pine Nuts
50g Grain Mustard

Wash, drain and dry the mixed leaves, pick the coriander and combine. Roast the pine nuts to a golden brown colour. Combine oil, vinegar and grain mustard, toss all ingredients together with the dressing and season.

To Finish
Arrange the salad on a large plate, place the mackerel fillets on the salad and dress with summer fruit salsa.Decorate with a ½ Lemon.