Local Table: Recipes with produce from Holcombe Market

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Simple but tasty ideas for springtime dishes with ingredients all sourced from the local’s fave stalls


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W

hat strikes me most walking around Holcombe Market on a damp Wednesday afternoon is how vibrant this community is, even if it currently only has five places to shop.

This market, by Bruce Grove station, re-opened recently after a major refurbishment but has actually been trading for almost 100 years. Its lineage belongs to Dave Hall who runs the greengrocers. With that kind of legacy, I’m sure it’ll be open for many more years as Tottenham continues to thrive.

The following recipes have been made with produce supplied from the stalls, namely:

Thompson’s Seafood consistently has a steady stream of customers, supplying a wide range of the freshest fish from the familiar Gilthead Bream to the exotic Grouper and Gar.

Hall’s Greengrocers is always swarming with savvy locals picking the best vegetables. It stocks the more unusual produce such as padron peppers and samphire alongside Caribbean staples, too.

Wine & Rind owner Holly Chaves has a wealth of knowledge in cheese and charcuterie, evident in her own thoughtfully curated stage of cheeses. She also makes a mean toastie and brevilled dippy eggs, if you ask nicely.

Prestige Patisserie has a mouthwatering counter of cakes which will make you wish you could justify elevenses at all hours.

Grilled Mackerel with Chilli, Ginger and Lime

I first came across this recipe by the Seafood School at Billingsgate a few years ago and fell in love with ketjap manis for the first time (a syrupy, sweeter version of soy sauce from Indonesia). I’ve been making this dish for barbecues every year since, as it’s so easy to prepare and packed full of flavour.

Serves 4

4 whole mackerels gutted (from Thompson’s Seafood)

For the baste:
1 red chilli, de-seeded and finely chopped
1 thumb size piece of ginger grated
1 lime, zested and juiced
2 tbsp ketjap manis
1 tbsp honey
2 tbsp olive oil
Salt and pepper

Make four cuts on each side of the mackerel. Mix all the baste ingredients together and pour over the fish, ensuring the mixture gets inside the crevices.

Leave to marinate for 30 minutes.

Place on the barbecue or under a hot grill for 3-4 minutes on each side until the flesh is opaque and cooked. Serve with lime wedges and fennel with blood orange salad (below).

 

Beetroot and gin cured salmon

If you’ve run out of things to do with the humble salmon then this beetroot gin salt cure is an impressive addition to any table. With the vibrant pink tinge and aromatic earthiness, this is the perfect showstopper and is a lot easier to make than you think.

Serves 6-8

700g salmon fillet pin boned (from Thompson’s Seafood)
2 tbsp coriander seeds
1 tbsp pink peppercorns
3 medium raw beetroot peeled and grated
Zest of two blood oranges
50ml gin
100g sea salt
100g caster sugar

Take a baking sheet large enough to fit the salmon and line it with cling film. Trim the sides of the salmon to neaten the edges, particularly the thinner side. Place the fish in the dish, skin side down.

To make the cure, break up the coriander seeds and pink peppercorns in a pestle and mortar. Place in a bowl with the grated beetroot (use gloves when grating), blood orange zest, gin, fine sea salt, sugar and mix well. Spread the cure mixture over the salmon, making sure the flesh is completely covered.

Cover with a cling film and place another baking sheet or tray directly on top. Weigh this down with 4 tins or something heavy and leave in the fridge overnight for at least 12 hours and up to 36 hours. When ready, rinse the salmon under a cold tap and dry it with kitchen paper. Slice thinly with a sharp knife. Best served with pickles and whipped goats curd.

Pickled cucumber and radishes

Pickling your own vegetables takes as little as 5 minutes to prepare and only half an hour to infuse. Once you start making your own pickles you’ll wonder why you would ever buy them again! You can substitute with different vegetables like carrots, other aromatics such as star anise or peppercorns and different herbs.

Serves 4

Quarter of a cucumber thinly sliced
12 radishes thinly sliced
½ red onion thinly sliced
130ml white wine vinegar
70g caster sugar
30g salt
1 teaspoon coriander seeds
1 bay leaf
Two sprigs of dill

Place all the ingredients into a bowl, mix well and infuse for at least 30 minutes. When ready to serve drain the juice, remove the bay leaf and just serve the pickled vegetables.

Whipped Goats Curd

Holly of Wine & Rind suggested a fantastic goats cheese – Crottin de Cavignol to compliment the beetroot cured salmon and pickles. This whipped goats curd would also make a delicious accompaniment to crudites or simply spread on toast too. The perfect sunshine dip.

Serves 4

120g crème fraiche
1 ½ – 2 pieces of Crottin de Cavignol (goats cheese from Wine & Rind)
½ tsp lemon juice
Zest of half a lemon
Pinch of salt
Fresh black pepper
Dill

Place all the ingredients into a bowl, mix well and infuse for at least 30 minutes. When ready to serve drain the juice, remove the bay leaf and just serve the pickled vegetables.

Baked Cooleeney with truffle honey and smoked garlic

Cooleeney cheese has an addictive mushroomy umami taste that makes a good alternative to Camembert and is just as decadent when baked.

Cooleeney cheese (from Wine & Rind)
Smoked garlic (from Halls Greengrocers)
3-4 sprigs of thyme
Truffle honey

Pre-heat oven to 180 degrees. Remove the cheese from the packaging and place on a baking sheet. Make a circular cut in the middle of the lid of the cheese leaving about 1cm around the edge all around.

Place the smoked garlic (skin on) and sprigs of time inside the cut. Drizzle a spoonful of truffle honey on top. Place in the oven for 25-30 minutes until the inside of the cheese has fully melted, it should feel quite wobbly when prodded on the sides. Serve with fresh, crusty bread.

Honey cake from Prestige Patisserie

After all that work give yourself a suitable reward. This expertly layered cake is laced with delicious honey, cinnamon and nutmeg and perfectly balanced with a lime and lemon cream – a slice of heaven.

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Holcombe Market is open Monday to Saturday, from 7 am to 5.30 pm.
Opposite Bruce Grove station on the High Road.

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