Kippers And Capers 2016-11-08T16:57:54+00:00

Kippers & Capers

Upton Smokery

Located down a country lane just outside medieval Burford in the rolling Cotswold countryside, Upton Smokery is a fabulous farm shop and family business run by Chris and Vix Mills, specialising in smoked meat, game and fish and an amazing range of local produce.
Their traditional process in the smokery involves salt curing, chilling, slow and cold smoking, then hot smoking to finish. To give a distinct smell and flavour, oak, beech and sometimes apple wood is used.

At Cotswold Village Rooms we think they are pretty perfect as they don’t use any artificial colourings, flavourings or preservatives in any part of the process and only use the best, high quality ingredients.

Other delicious foods, including pates, pies, local cheeses, seasonal garden fruit and vegetables, wine, jams, chutneys, oils and vinegars from a host of local producers are also stocked  – do take some time to visit and shop – it’s a delight!

CLICK AND GO SHOPPING

Recipe for Smoked Haddock Rarebit – perfect for breakfast or brunch

Ingredients: Serves 2

300g Upton Smokery smoked haddock
100ml full-fat creamy organic milk
25g unsalted butter
25g flour
75ml local ale or beer
1 teaspoon wholegrain mustard
50g strong cheddar cheese (keep some for the end)
2 chunky slices fresh country-style loaf, lightly toasted
Bunch flat leaved parsley

What to do:

1. Place the smoked haddock in a pan and pour over the milk. Bring to a simmer and gently poach for 2 minutes until just cooked. Lift out the haddock, remove the skin and flake haddock onto a dish. Reserve the milk.
2. Melt the butter in a small pan, then stir in the flour for 1 minute. Gradually whisk in the reserved milk, followed by the ale or beer. Cook, over gentle heat whisking all the time, until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with pepper.
3. Gently fold the flaked haddock into sauce
4. Heat grill to high, or place in toaster. Lightly toast bread both sides and keep warm
4. Top each slice of bread with the creamy haddock sauce, scatter with the remaining cheese. Grill until golden and bubbling.
5. Serve on warmed plate with some flat parsley on top

Upton Smokery Farm Shop

Upton Downs Farm, Burford, Oxfordshire, OX18 4LY
Shop open: Mon – Sat 10am to 5.30pm, Sun 11am to 2pm
Tel: 01993 823699
www.uptonsmokery.co.uk