Christmas is coming!
Why not order your Christmas feast from us?
Download our order from below!
Recipe of the month
smoked halibut kedgiree
2 free range eggs, soft boiled 5 minutes, cooled and quartered
400g Southwest Smokehouse's oak and beech smoked halibut
150g long grain white rice
1 tbsp butter
1 thumb size fresh grated ginger
2 cardamon pods
1 bunch spring onions, roughly chopped
1 clove garlic, bashed
1 heaped teaspoon curry powder
1 heaped teaspoon Turmeric
Juice of 2 lemons
2 tablespoons chopped parsley
Cook the rice in lightly salted water along with the cardamon pods for around 10 minutes drain and refresh in cold water. Store until needed.
Melt the butter and gently sauté the spring onions, ginger, turmeric, curry powder and garlic for around 5 minutes.
Add the smoked halibut and rice to the pan until warmed through and then add your eggs chopped parsley and finish with your lemon juice.
serve in a large warm serving dish.
What's new this week? Check out the new look across our site! We love it and hope you do to!
Two more deli's have been added to our chain of supply (The Fish Deli, Ashburton; and The Real Food Store, Exeter). Why not go and check them out. They stock loads of awesome goodness from the vast range of incredible producers we have here in the Southwest.
This month, Honey Smoked Duck has been introduced. Its beaten all expectations and blew us beyond, so we decided what better way to celebrate its success than give it tis own title and company.
Check out The Honey Smoked Duck co. page for more info, offers and products. Click below!
product of month
Our product of the month this time around has to be our oak and beech smoked halibut seeing as its a part of our brilliant recipe of the week. we just can't get enough of it and it seems to be loved by many.
check it out by clicking here now offering 150g packets (a rarity)