The Blue Mallard


Smoked Cod with Southport Shimp Soufflé Recipe

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Smoked Cod with Southport Shrimp Soufflé, Buttered Kale, Mrs Kirkham’s Lancashire Cheese and Leek Croquettes with Watercress sauce

A Lancashire delight made from The Blue Mallard’s own smoked cod, shrimps from James Peet, cream from Rowland’s Dairy and kale and potatoes from Causeway Farm, watercress from Duerden Brothers and leeks grown in Burscough.

Serves 4


4x 250g smoked cod fillets

1 pint milk

1 large bunch kale

Large knob of butter

For the Lancashire cheese and leek croquettes:

500g Maris Piper potatoes

100g Mrs Kirkham’s Lancashire cheese

1 leek, split, washed and finely chopped

Knob of butter

Pinch chopped chives

Salt and pepper

Flour for pane

2 eggs for eggwash

Breadcrumbs for pane

For the Southport shrimp soufflé:

50g butter

40g plain flour

22ml semi skimmed milk

4 medium free-range eggs, separated

80g Southport shrimps

Pinch parsley, chopped

For the watercress sauce:

40ml dry white wine

1 shallot, peeled and fine diced

1 bay leaf

300ml double cream

1 bunch watercress

Sea salt


For the croquettes

In a large pan of salted water, cook the potatoes until starting to crumble, then drain and mash with butter, salt and pepper. Gently soften the leeks in butter, but don’t colour. While the mash is still warm, crumble in the cheese, leeks and chives and season. Shape into 10cm long sausage shapes and chill.

When chilled, gently coat in flour, egg wash, then roll in breadcrumbs. Either cook in a deep fat fryer at 180°C for 4-5 minutes and finish in the oven at 180°C for 4-5 minutes, or shallow fry until the breadcrumbs are golden brown, then pop in the oven for 10-15 minutes.

For the watercress sauce

Add the wine, shallot and bay leaf to a heacy bottomed saucepan on a medium heat. Reduce by half. Add the cream and reduce by two-thirds. Remove the bay leaf, add the watercress and blend with a hand blender for 1 minute. Pass through a fine sieve, season with sea salt and set aside.

For the soufflé

Butter 4 larger ramekins and put in a roasting tin. In a heavy bottomed saucepan, melt the butter then whisk in the flour to a smooth paste. Slowly whisk in the milk and on a low heat, cook out until it thickens to a smooth sauce and doesn’t taste floury.

Remove from the heat and whisk in the egg yolks, parsley and shrimp. Season with salt.

In a large bowl, whisk the egg whites to a soft peak – when the whisk is pulled out the top flops down – and fold in the shrimps mix, keeping as much air in the mix as possible.

Spoon evenly into the ramekins.

Fill the roasting tray with boiling water to halfway up the outside of the ramekins and back in a preheated oven at 200°C for 20 minutes. Don’t open the oven too early or the souflles will sink.

For the cod

Poached in a mix of lightly seasoned half milj and half water on a low heat for 6-8 minutes. Remove the cod with a slotted spoon and drain on kitchen paper.

Cook the kale in a large pan of salted water on a rolling boil for 1 minute. Drain, season and add a good-sized knob of butter.

To serve

Sit the cod on a bed of kale, with croquettes and soufflé on the side and a generous amount of watercress sauce.

Melting Chocolate Fondant with White Chocolate and Honeycomb Parfait Recipe

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A mixture of sumptuous tastes and textures come together in a sublime sweet made with milk and cream sourced from Rowland’s Dairy and Chocolate Magic’s Chocolate, both based in Mawdesley.

Serves 6


For the melting chocolate:

210g dark chocolate. 54% or above

180g caster sugar

6 medium eggs

90g plain flour, sieved

180g unsalted butter, cut into 1cm dice

For the honeycomb:

400g caster sugar

100ml runny honey

2 tbsp liquid glucose

1 1/2 tsp bicarbonate of soda

(Divide in two between the parfait and garnish)

For the white chocolate and honeycomb parfait:

50ml cold water

4 egg yolks

80g caster sugar

120g grated white chocolate

Smashed up honeycomb

400ml double cream


Preheat the oven at 180°C

For the honeycomb

Put the sugar, honey and glucose in a heavy based saucepan with 100ml of water. Place the pan on the heat and, using a sugar thermometer, bring to the boil and boil at 160°C. Grease a larger baking try with oil while the sugar is boiling. When the pan reaches the required temperature, remove from the heat, quickly add the bicarb and whisk speedily. Working quickly, pour the mixture on to the tray – it will start to bubble dramatically straight away – and leave to cool.

For the white chocolate and honeycomb parfait

In a large heatproof bowl (preferably stainless steel) over a pan of simmering water, whisk together the egg yolks, sugar and water for about 4-5 minutes until the mixture is light in colour, thick and fluffy.

Remove the bowl from the pan and stir in the grated chocolate, then set aside to cool slightly. Whilst this is cooling, whisk the cream to soft peaks.

When the chocolate mix has cooled, fold the cream into it and add the smashed up honeycomb.

Put into the freezer and stir occasionally. You can either set in a mould to slice or serve with an ice cream scoop.

For the melting chocolate fondant

Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, stirring regularly to prevent splitting.

In a large bowl, whisk together the egg yolks and sugar for about 4-5 minutes until pale and fluffy in texture (cold sabayon)

When the chocolate and butter have melted, remove from the heat and allow to cool slight for 5 minutes.

Slowly add the chocolate to the egg and sugar mix, then fold in the sieved flour. Make sure all ingredients are combined without any lumps.

Take 6 medium sized ramekins and spoon in the mixture to just below the rim. Bake in the preheated oven for 10-12 minutes until the top cracks slightly.

Serve immediately with the parfait and extra honeycomb for garnish.

Cranberry and Turkey Scotch Egg Recipe

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Something Different…

If you’re trying to add a unique twist to your Christmas dinner why not try a cranberry and turkey scotch egg as a starter.

Cranberry and Turkey Scotch Egg

To cook the egg bring a large pan of water to the boil, add as many eggs as you need and cook for approximately 6 minutes. You want them nicely soft boiled. Take them out from the water and run them under a cold tap for about ten minutes.

When the eggs are cold carefully peel them.

To make the turkey coating get 300g of sausage meat and 300g of turkey mince from your butcher, we use Taylors Farm. In a bowl mix the sausage and turkey with whole cranberries, good pinch of chopped sage, one whole egg (not the cooked ones!), salt and pepper, and a small handful of breadcrumbs.

Take about 100g of the mix and flatten it out on a work surface, its helps if you dampen your hands a little while you’re handling it!  Carefully wrap each egg in the stuffing mix, making sure there are no holes.

Roll the coated eggs in a little flour, then beaten eggs, then dried breadcrumbs.  Deep-fry until golden brown then in an 180c oven for about 10 minutes.  To serve cut in half and plate up with dressed leaves and a nice chutney you’ve bought for Christmas.

Cranberry and Turkey Scotch Egg Recipe – The Blue Mallard

The Blue Mallard’s Bread and Butter ‘Christmas Pudding’

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Bread and Butter ‘Christmas Puddings’

We were looking for a different way to offer Christmas pudding on our Christmas menu and came up with an idea for bread and butter pudding made up with layers of Christmas pud!

It’s a little less heavy than Christmas pudding and will go great with your brandy sauce or vanilla custard.

Bread and Butter 'Christmas Pudding'


For the custard mix;

9 egg yolks

90g Sugar

400ml Milk

400ml Double cream

1 Vanilla pod (or ½ teaspoon vanilla essence)

For the pudding

About one loaf of sliced bread with the crusts cut off (you can adjust this amount depending on how much you would like to make!).  It works really well with brioche.

350g Christmas pudding

100g Demerara Sugar

100g Butter

How to do it…

Choose a suitable ovenproof dish, preferably with a lid. Pre-heat your oven to 160c. In a saucepan gently heat the milk, cream and vanilla to just before it boils. While it’s warming, in a heatproof bowl whisk the egg yolks and sugar together. Slowly pour in the warm milk and cream mix, whisking continuously. Put to one side.

Butter the bread slices and slice or crumble the Christmas pudding. In your ovenproof dish put a few ladles of the custard mix, then a layer of buttered bread, then a thin layer of Christmas pudding.  Ladle on more of the custard mix, then bread, then pudding. Continue until the dish is full or you’ve used all of the mix.

Sprinkle the top with the Demerara sugar, place in the oven with the lid on for around 30 minutes then take the lid off and return to the oven for another 10-15 minutes to crisp up the top!

Serve with brandy sauce, custard or ice cream!

Bread and Butter ‘Christmas Pudding’ – The Blue Mallard

Autumn is definitely here!!

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Autumn Apples

Its not just the weather, we been out picking the pears and damsons from Tayla’s mums garden and Richard has just dropped of a case of apples from his orchard.

We’ll be getting these on the specials boards, apple and damson crumble with vanilla custard, pear tart tatin with a large dollop of clotted cream!

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