Samphire's Mackerel Pate

Having friends over for dinner or just enjoying a nice afternoon in the garden? Mackerel Pate is the super simple delicious company for you nice chilled Chablis!

We have just had some amazing fresh mackerel arrive at the door so we decided to do something a little different to a pan fried fillet, check it out........Samphire's Mackerel Pate:

Things you will need..........

• Mackerel Fillets (cooked, just bake them with a bit of seasoning and oil) or some smoked mackerel for the supermarket
• Cream Cheese
• Spring Onions
• Red Peppers
• Fresh Herbs......Dill, Basil, Parsley etc

You can add anything you like, crunchy is good as it adds some texture but try to avoid strong flavours like garlic, chilli and onion as after a few days this will be powerful!!!!

• If you are after a nice smooth pate texture, run your cooked mackerel through a food processor, if you like it rustic, just bash it up with a fork or wooden spoon.
• Add all the ingredients you like and stir it up a bit making sure there are no large clumps through it
• Grab yourself a nice fresh loaf, cut it up chunky or flatbreads are amazing!
• Get some nice crunchy salad, lightly dress
• Put everything on a big wooden chopping board and you are ready to munch!!

Sundays

For the time being, we are not opening on a Sunday.....Dave needs a day off...but we'll keep you in the loop about this...

Slow Sundays...

Special for Sunday (and in fact for all the week 20-26 June) we are slow roasting - it will either be pork, beef, lamb or chicken, cooked with care and hopefully delicious for lunch.

There'll also be a choice of tempting, colourful salads so something for all the family.

Come down and enjoy a 'slow' meal but we'd appreciate a booking beforehand because, as the word implies, this will have been cooked slowly, so we can't rustle up something at the last minute!

We're making bread today!

Every day, we make fresh bread for the restaurant.  Sometimes plain, sometimes with yummy herbs and seeds.  Today it'll be with sun dried tomatoes.  So this is how it goes....first get all your ingredients together and prepare to enjoy.  It's all very satisfying and de-stressing - you can really work out with the dough!

You can see from the label what we use at Samphire (except you might not be able to read that it's 1 pint of warm water).  We've tried various combinations and now don't add fat but sometimes include olive oil.

Having measured out the flour, it's time to add the sugar (go easy), the yeast and the warm water. Whoops...did I forget to add the salt today?!  If I did, my guests will be the first to tell me!

Fresh yeast

You can see from the pics, the next steps gathering it all together and then working it on the board until, when you put your finger into it, the dough holds its shape and doesn't collapse.  Time to prove it for half an hour or longer if possible when we'll add the tomatoes and work it again, baking in time for lunch. 

Have a go at home.  It's easier than you think! Alternatively - even better idea - come and have a meal at Samphire when we'll give you some home made bread to nibble on!

Sample Summer Menu

English kitchen

Selsey Crab Cakes         Samphire Salad, Lime & Chilli Dressing
Runcton Pork                  Apricots, Balsamic Salad
Scallops
Tart                                 Goodwood Cheddar, Caramelised Red Onion, Roast Tomatoes
Goats Cheese                 Honey Roast Beetroot, Root Vegetable Salad, Balsamic Dressing
Soup of the Day               Warm Bread

Samphire Sausages         Roasted Vegetables, Samphire Mash, Greens
Lamb                               Silver Skin Onions, Garden Peas, Gratin Dauphinois, Buttered Spinach
Seabass Fillet                  Samphire Beurre Blanc, New Potatoes, Greens and Roast Vegetables
Fillet Steak                       Piri Piri Butter, Beef Dripping Chips, Roast Tomato Salad
Pancake                          Courgette, Pea & Samphire, Tomatoes, Red Pepper, Aubergine Ratatouille
Linguine                          Selsey Crab, Salmon & Brown Shrimp with Tomato and Samphire

American Brownie          Vanilla Ice Cream
Crumble                         Soft Fruit and Custard
New York Cheesecake  
Ice Creams
Cheese Board

Sample Lunch Menu

Set Menu:  £13 for two courses, £16 for three with glass of house wine.  Open from 11am with lunch from midday until 2pm.

Pea and Mint Soup

Fishcakes with oriental salad
Whole bream with samphire and lemon butter, roasted jersey potatoes and greens
Herb crust, roasted vegetable and tomato lasagne
Roasted chicken thigh stuffed with samphire sausagemeat in chilli butter with mash and buttered greens

Delicious chocolate pots
Sticky Toffee Pudding
Ice Cream

Light Lunch
We can rustle up something quick and light for you to enjoy

For Slow Sundays....we are gently slow roasting overnight and hope to offer lighter options with seasonal salads and sandwiches.  Idea for a family lunch.  Open midday till 3pm.

Suppliers

Sevi from Horrocks

Fruit and Veg

We've spent time trying to source locally and we have tried Munneries and Horrocks in East Wittering for our fruit and vegetables:  both have a great choice and even better quality of produce. We have stuck with Sevey from Horrocks - a greengrocer that has been established for five successful years - as we like to support the little guy, just like us and the feeling of local produce so evident in his little shop....give him a go, and leave the supermarkets behind!

Horrocks specialise in establishing good relationships with local independent growers in West Sussex and buy on a daily basis - thus they always have local seasonal produce.  In addition, just to make sure everything is really fresh, they go to London Covent Garden Market every night, six days a week!

Fish
Again...we have tried some of the local suppliers, but Adam Shaw's Something Fishy reeled us back in with his selection of locally caught fish.  It is a really warming feeling choosing fish by sight every morning for the restaurant.

And there's also Bob at the end of the road, yes, right down by the sea.  Couldn't be closer!  He's got the Fish Hut and often has mackerel and catch of the day.

Meat
A S Wallace in East Wittering really is hard to beat.  All the steaks are from Orkney and some beautiful fresh local meats (for instance pork) from Runcton and the Three Harbours.


and
we think we should also mention somewhere the Cat and Rabbit Rescue Centre - a fantastic source of all sorts of quirky things that we've used in the restaurant!

We are always looking to champion our local growers so if you have any surplus produce that might interest us please either phone us on 01243 672 754 or e-mail dave@eatsamphire.co.uk.