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A delicious blend of flavours that gives you this delicious Brit recipe.
Crab Apple Jelly:
Bring to the boil until the apples collapse.
Strain through a sieve. Measure the liquid.
For every 500mls of liquid you will need 2 leaves of soaked gelatine.
Add the gelatine to the liquid while its hot and strain then chill in the fridge.
Line a deep pan or a wok with foil.
Add mixture of rice, Demerara sugar and tea.
Put over a high heat.
Season the mackerel.
Rub a cooling rack with a little oil and place the mackerel on skin side down. When the mixture begins to smoke place the rack on top. Cover with foil.
Turn the heat off and let the mackerel cook as it cools. Let the mackerel cook slowly. Serve with the jelly.
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