Starters
- Spiced Chicken on orange and carrot
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(makes 12-16 portions) 800g boned chicken thighs 1 tablespoon Maldon sea salt 2 tablespoons light olive oil 1 tablespoon ground cumin2 tablespoons ground cardamom ½ teaspoon ground cinnamon ½ teaspoon ground cloves Freshly ground black pepper For the carrot cream …
- November 17, 2010
- Skagen Blinis
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This lovely seafood mixture named after the tip of Jutland, where the two seas of Kattegat and Skagerrak meet, is simply delicious as a little morsel as well as on larger open sandwiches. 350g peeled cooked prawns (if frozen, defrost …
- November 17, 2010
- Buckwheat blinis
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(makes 12-16 depending on size) Home-made blinis are great to have in the freezer to be hauled out when unexpected guests arrive. They are great as a base for smoked salmon, roe and prawns. 75g buckwheat flour 75g strong white …
- November 17, 2010
- Gravad Lax – cured salmon
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2 x 500g pieces of salmon fillet with the skin on 50g caster sugar 50g salt 1 generous teaspoon of freshly ground pepper 1 large bunch of fresh dill Rye bread Always buy fresh salmon and freeze for 48 hours …
- November 17, 2010
- 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 …
- June 10, 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 …
- June 10, 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 …
- June 10, 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 …
- June 10, 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 …
- June 10, 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 …
- June 10, 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 …
- June 10, 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 …
- June 10, 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 …
- June 10, 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 …
- June 10, 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 …
- June 10, 2010