Meet our resident chef and columnist, Mark Setchfield...

Hi there!
To me, cooking is the perfect way to unwind and relax and, as food prices soar, home cooking has become more popular, not just as an economy, but for a better, healthier lifestyle too. I’ve always said my cooking is just how Mum used to make it. Growing up in a multicultural family,
we never had fast food, everything was cooked from scratch – home-grown or locally sourced.
I still use many of the recipes my mum introduced me to as a child.
Here I will share some of my tried-and-tested family favourites and dinner party dishes.
I hope you and your family like them. If you want to get in touch, please email me at gasmarksix@yahoo.com - I'd love to hear from you.
​
GASMARKSIX recipes
It's about making food just that bit easier...
Visit Mark's food blog at GasMarkSix.net
Spicy Mackerel Fish Balls
Serves 6-8
INGREDIENTS
3 medium potatoes
4 slices of bread
1 tsp all-purpose seasoning
1 tbsp fresh ginger
3 spring onions
Handful of coriander
6 small mackerel fillets
2-3 tsp Thai curry paste
1 tsp garlic paste
2 eggs
METHOD
Preheat the oven to 180 degrees celsius/gas mark 4. Wash and
cube the potatoes, then add them to salted boiling water and simmer until soft. Break the bread into a blender and blitz it into
fine breadcrumbs. Place the breadcrumbs in a small shallow dish and add a teaspoon of all-purpose seasoning. Once the potatoes
are soft, drain and place them in a large mixing bowl. Finely chop
the ginger, spring onions and coriander. Peel the skin off the mackerel fillets and cut the fish into pieces. Add the curry paste,
egg and garlic paste to the potatoes and season. With a fork, start mixing the ingredients together. Add the ginger, spring onions and coriander, then the fish. Once all the ingredients are combined,
start to roll the mixture into small balls. Place on a greaseproof baking sheet and chill in the fridge for 45 minutes. Meanwhile, beat the egg. When the balls are chilled, dip them in the egg and then
roll them in the breadcrumbs and place on baking tray lined with baking parchment. Lightly season and bake in the oven for about
45 minutes, until the coating is crisp and golden.
WINE MATCH BY THE OLD BUTCHER'S WINE CELLAR, HIGH STREET, COOKHAM
Pasquier Sauvignon Blanc Vermentino, France, £7.99
A deliciously refreshing change from plain Sauvignon Blanc, Sauvignon V blends aromatic Sauvignon with aromatic Vermentino and gives a tangy, more complete flavour. The luscious exotic fruit aromas from the Vermentino are balanced by the clean, zingy fruit of Sauvignon, resulting in a wonderfully aromatic smooth dry white. A great match as the acidity of the Sauvignon Blanc will cut through the oiliness of the mackerel.
5-Min American Hot Pizza!
Serves 2
INGREDIENTS
1 garlic flat bread
4 tbsp tomato purée
1 red onion
2 tomatoes
12 slices of chorizo
2 tbsp cheddar cheese
2 tbsp Parmesan cheese
Pickled chillies, chopped
1 tsp oregano
METHOD
Lay the flat bread on baking parchment on a baking tray. Evenly spread the tomato purée over the top. Dice the red onion and sprinkle it on the tomato purée. Cut the tomatoes into thin slices and layer them over the onions. Add the slices
of chorizo then grate the two cheeses over the top. Add the pickled chillies. Sprinkle the oregano over the pizza, season, and cook in the oven for 25-30 minutes at 180 degrees. Add some more Parmesan, then slice and serve.
Chef says: 'Simple, but the results are incredible. It takes just five minutes
to prepare from ingredients you normally have in
the fridge. Switch the chorizo for some
feta cheese for a veggie option.'
WINE MATCH
BY THE OLD BUTCHER'S
WINE CELLAR,
HIGH STREET, COOKHAM
Montevista Merlot, £7.99
A wine with poise, elegance and restraint. It has plum, cherry and bramble fruit
aromas. The palate has lots of plum, as well as herbal notes, and a lovely sappy finish. It is light and has a lovely purity and freshness, with a hint of spice perfect to wash down
a tasty home-made pizza.
Meatballs & Spaghetti
Serves 6-8
INGREDIENTS
12oz minced beef
1 egg
3 cream crackers
1/2 tsp oregano
1 beef stock cube
1 red onion, grated
2 tsp olive oil
For the sauce
1 red onion, finely chopped
1 clove of garlic, diced
2 tins of chopped tomatoes
Splash of balsamic vinegar
1 tbsp tomato purée
To serve
1/2 packet of spaghetti
Basil leaves to decorate
METHOD
Place the minced beef in a large bowl and
add an egg. Crush the cream crackers in a
bag and add to the mix. Season, then add
1/2 tsp oregano and crush in the beef stock cube. Add a grated red onion and, with a
fork, mix the ingredients together. Once the ingredients have combined, divide into four and keep dividing the amounts - you should have at least eight from each section. Roll
the meat in your hands, pressing the mix together into round balls. When all the mixture is rolled, gently heat some oil in
a large frying pan and brown the balls to
seal the meat. Once all the meatballs are brown, turn off the heat and leave to stand. Meanwhile, in another pan, fry
the onion and garlic. Add the chopped tomatoes, season, and add a splash of balsamic vinegar. Leave to simmer for
10 minutes, then add the tomato purée. Stir well, then add the meatballs
and simmer for 45 minutes, until the sauce has started to thicken slightly. Cook the spaghetti in boiling, salted water for 10 minutes and serve the meatballs in the
sauce on top, then just add a few basil leaves.
Chef says: 'These
are so easy to make and can be frozen.
I sometimes double the amounts and freeze in portions.'​
Chocolate &
Beetroot Cake
Serves 10, cooking
time 45-50 minutes
INGREDIENTS
7oz self-raising flour
3oz cocoa powder
1 tsp bicarbonate
of soda
10oz caster sugar
8oz cooked beetroots
3 eggs
180ml sunflower oil
For the icing
10oz icing sugar
Beetroot juice (see method)
Silver food spray
METHOD
Preheat the oven to 180 degrees celsius/gas mark 4. Grease and line with baking parchment a deep 7-inch round tin. Sift the flour, cocoa powder and bicarbonate of soda into a large bowl, then stir in the sugar. In a food processor, purée the beetroots, scrape them into
a sieve over a bowl and push out the juice with the back of a spoon. Keep the beetroot juice for the icing. Pour the beetroot pulp back into the food processor, add the eggs and blend. Slowly pour in the oil and blend again. Make a well in the centre of the dry ingredients in the bowl. Pour in the beetroot mixture and gently fold together with a flat spatula. Dollop the mixture into the baking tin and cook for 45–50 minutes. Dip a clean knife into the cake and, if it comes out clean,
then the cake is cooked. Remove the cake from the oven and leave
it for 5–10 minutes. Then turn it out on to a cooling tray until cold.
To decorate
Place the icing sugar in a bowl, add a few drops of beetroot juice and mix into a smooth paste. Keep adding the juice until the mixture easily pours off a spoon. When the cake is completely cooled, it is time to
get arty. Your kids will love this part. Dip a fork into the icing mix and swirl over the cake (see the picture above). Now leave to cool and
set in the fridge. Once the icing has set, place the cake on a covered surface and spray the top of the cake with silver spray. Chill and then serve with some crème fraiche.
Chef says: 'Beetroot is a natural dye
that gives an amazing pink colour,
which I use in the icing instead of food colouring. Don’t use beetroot in vinegar - it won’t taste good!'
Chef says: 'A great way to start the day
or a tasty treat
for the kids.'​
Peach Melba Smoothies
Serves 2
INGREDIENTS
1 tin of sliced peaches
in natural juice
Handful of raspberries, washed
1/4 pint skimmed milk
3 ice cubes
METHOD
Empty a tin of peaches, plus
the juice, into a blender. Add
the raspberries, milk and ice cubes. Now blend for a few minutes. Serve immediately.
|
Pineapple and Mandarin Trifle
Serves 4-6
INGREDIENTS
1 tangerine jelly
5-6 pineapple rings
4 sponge fingers
3/4 pint vanilla custard
3/4 pint double cream
Chocolate sprinkles
Chef says: 'One of the best things about my
childhood was a trifle and it’s easy to make.
I’ve use the old-school block but powdered
jelly works too. For a nostalgic twist, make
up the pint of water with a dash of sherry!'
METHOD
Divide the jelly block up into a jug and add enough boiling water
to cover the cubes. Heat in the microwave for one minute, stir,
and top up to a pint with cold water. In a medium-size glass dish, arrange the pineapple rings around the edge of the bowl. Fill the centre of the bowl with the sponges. Gently pour the jelly over the top and leave to set in the fridge. Meanwhile, make up the custard mix; instant or powdered, it doesn’t matter as long as it sets. Once the jelly has set, pour the cooled custard over the top and chill in the fridge. Whisk the double cream and spoon over the top of the set custard. Decorate with chocolate sprinkles.
WINE MATCH BY THE OLD BUTCHER'S
WINE CELLAR, HIGH STREET, COOKHAM
Tabali Late Harvest Muscat Chile, £6.99
Made from the pink muscat grape, this wine has great
intensity with fresh papaya, floral hints and honey. A
good quality dessert wine that doesn't cost the earth.
