Recipe of the month
Salmon salad tiede
Ingredients
675g/1 ½lb salmon fillet, skinned
plain flour, seasoned with ground cumin
3 tablespoons olive oil
110g/4oz rindless streaky bacon, chopped
1 tablespoon sherry vinegar
salt and freshly ground black pepper
To serve
mixed salad leaves
To Garnish
110g/4oz sun-dried tomatoes in oil, drained and sliced
85g/3oz Parmesan cheese, shaved with a vegetable peeler
sprig of chervil
.
1. Cut the salmon fillet into strips the size of a little finger. Toss in the seasoned flour, pat off the excess and put on a plate in a single layer.
2. Heat the oil in a large frying pan, add the bacon and fry until crisp and brown. Remove from the pan with a slotted spoon and keep warm.
3. Cook the salmon strips, a few at a time, in the pan until lightly browned. Add the vinegar and shake the pan for a few seconds . Return the bacon to the pan, reheat, season to taste with salt and pepper and mix thoroughly.
4. To serve: put the salad leaves into a serving bowl, add the salmon mixture and toss lightly. Garnish with the sun-dried tomatoes, Parmesan cheese and chervil and serve immediately.
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Recipe of the week
Christmas cake and Maderia Ice Cream
This recipe is for leftover Christmas cake- it is delicious but very rich so serve it after a light main course. We would suggest making double the quantity and freezing it is 2 containers.
Serves 6
Ingredients
170g/6oz Christmas or other fruit cake
5 tablespoons Madeira
570ml/1pint double cream
vanilla pod, split
5 egg yolks
110g/4oz soft, light brown sugar
.
1. Roughly crumble the fruit cake into a small bowl and pour over the Madeira, leave to soak for 10 minutes.
2. Meanwhile, put the cream and vanilla pod into a small saucepan and bring to the boil.
3. Beat the egg yolks and sugar together and pour over the boiled cream. Return the custard mixture to the rinsed out pan and cook over a gentle heat stirring continuously, until the mixture thickens and coats the back of a wooden spoon. Strain into a clean bowl and allow to cool.
4. When the completely cold, stir the fruit cake into the custard and transfer to a shallow freezer proof tray and freeze for 30-45 minutes. Remove from the freezer and beat the mixture to break down any large ice crystals. Return to the freezer for a further 45-60 minutes or until completely frozen.