Starters
- Asian inspired carrot soup with a side salad of prawns and greengages
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Asian inspired carrot soup with a side salad of prawns and greengages (serves 4) 4 large carrots 1 tablespoon red curry paste 1 tablespoons sunflower oil 1 tablespoon olive oil 1 tin coconut milk 570ml/1 pint water or chicken stock …
- 10 June 2010
- Roast fennel with goat’s cheese
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Roast fennel with goat’s cheese (serves 3 fennel bulbs 1 litre/2 pints water 2 tablespoons concentrated liquid vegetable stock ½ teaspoon salt 1 teaspoon dried thyme 175g/6 oz goat’s cheese – log type 2 pinches of black pepper 1 large …
- 10 June 2010
- Gorgonzola and gingerbread nibbles
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Gorgonzola and gingerbread nibbles (Makes 30) 250g mild Gorgonzola or Dolcelatte 125g Crème fraiche 8-10 Anna’s Rich Ginger thins Mix the blue cheese and Crème Fraiche. Leave to firm up in the fridge then roll small rounds. Crush the ginger …
- 10 June 2010
- Pistachio filled dates
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Pistachio filled dates 24 large dates 125g/4 oz natural pistachio nuts 30g/1 oz caster sugar 1 egg white A drop or two of green food colouring 1 tablespoon Brandy (optional) 30g/1 oz dark chocolate (70% cocoa solids) Mix the nuts …
- 10 June 2010
- Gravad Lax
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Gravad Lax Start by freezing the raw salmon, as this will eliminate any risk, no matter how minimal, associated with consuming raw fish. Once thawed, get on with the curing. 1kg salmon side skin on 50g/1 ¾ oz salt (ordinary …
- 10 June 2010
- Smoked mackerel mousse on Rye
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Smoked mackerel mousse on Rye (Serves 100g smoked trout or mackerel (trout or kippers would also work well) 4 tablespoons mayonnaise 2 tablespoons Dijon mustard 2 tablespoons finely chopped Cornichons 2 tablespoons finely chopped capers in salt 2 tablespoons finely …
- 10 June 2010
- Fennel and Orange Salad
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Fennel and Orange Salad 1 small fennel bulb per person ½ orange per person Virgin olive oil – the greener and more peppery the better Juice from 1 Seville Orange (optional) Maldon sea salt Freshly ground black pepper A small …
- 10 June 2010
- Gravad Lax with a pink twist
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Gravad Lax with a pink twist Curing salmon in sugar and salt and using dill for flavouring is an ancient Swedish way of preserving fresh fish. Nothing could be easier as the fish looks after itself during its 48 hours …
- 10 June 2010
- Dill and mustard sauce for Gravad Lax
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Dill and mustard sauce for Gravad Lax 1 egg yolk 1 heaped tablespoon grainy mustard 1 teaspoon sugar or honey 1-2 tablespoons red wine vinegar 125ml sunflower oil 2 tablespoons finely chopped dill Freshly ground white or black pepper Maldon …
- 10 June 2010
- Smoked Salmon Mousse with toast Melba
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Smoked Salmon Mousse with toast Melba 180g smoked salmon 125g/4 ½ oz crème fraiche 1 tablespoon mild horseradish sauce 1 teaspoon Worcester sauce 1 large tablespoon finely chopped dill Freshly ground black pepper Squeeze of lemon juice Lemon wedges For …
- 10 June 2010
- Autumn coleslaw
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Autumn coleslaw This recipe is inspired by Skye Gyngell at Petersham Nurseries Café near Richmond. It makes wonderful use of seasonal vegetables, showing how lovely they can be when eaten raw. (Serves 4) A quarter red cabbage, finely sliced 1 …
- 10 June 2010