Two of your five a day!

I've been in the midst of decorating, trying to sell the house, failing to buy a house, buying a different one, moving out and having to wait until the new house ( not our house yet, don't want to tempt fate) is ready! So with all that stress and spending on the credit card what can a girl do. In short, have a Gin and tonic.

I love a good G&T, it seems to make the world right, and with a hint of lime, cucumber and a little elderflower liqueur ( maybe a little overkill for G&T purists, but I can't get enough of the stuff) it makes you feel summery, even if in mid July you have to wade across a river to the car in the mornings. Just to clarify, if my manager is reading this, I don't have Gin and Tonic before work!

This probably isn't your kosher way of making a G&T but it was bloody good and frankly I don't care.

Gin - 1 bottle :-) I recently had 6 o'clock gin, which was very nice. Try to get a really interesting gin as it's flavour will shine through.
Tonic - again try and get one that's got a bit about it, apparently Fever Tree is good stuff.
Elderflower liqueur - optional
1 lime
A few slices of cucumber
Lots of ice

Put a load of ice into a shaker, you don't generally use a shaker but it makes you look cooler!
Cut a few slices of cucumber and chuck into the shaker, halve a lime, squeeze it in and throw it in too. Pour in a measure and a half of gin and just under a measure of elderflower liqueur. Shake, look cool!
Strain into a glass with lots of ice, a fresh slice of cucumber and lime and top with tonic water. If it's a bit strong, you've got it just right! In case of emergency add more Gin.

Stunning cured salmon Christmas dish

I tried this dish last Christmas when my future Father - in - law made it and I loved it so much that I resolved to make it too. The recipe has sat open beside my bed for the best part of a year now and when we decided that I was going to do a birthday meal for my Dad, it was the first thing I thought of.

 My first problem was how was I going to get a hold of a really fresh side of salmon living in the midlands, but surprisingly the local large supermarket came up with the goods. 

The recipe is surprisingly easy, requiring you to throw the marinade ingredients together and rub on the salmon, then leave for 48 hours. All you then have to do is slice and serve, simple. The cucumber and dill salad, I feel, is an essential accompaniment and some lovely buttered brown soda bread. 

This is perfect to wow your dinner guests over the festive period. 

This is a Mark Hix recipe from Good Food magazine 

Serves 8 - 10

Ingredients:

1 Salmon fillet (with skin), about 750-1kg trimmed
80g black treacle
1 tsp fennel seeds, crushed
grated zest 1 lemon
50g sea salt
1 tbsp English mustard
2 tsp coarsely ground black pepper

Lay the salmon on a piece of cling film, skin side down. Warm the treacle slightly in a pan until it becomes runny then mix in all the other ingredients. Smear the mixture all over the flesh of the salmon until evenly coated. Wrap tightly in the cling film, place the salmon on a tray skin side down, leave at room temperature for an hour then put in the fridge for 48hrs.

When ready to serve, unwrap the salmon, drain off the excess liquid and pat dry. Slice the salmon into thin (about 2mm thick) slices. Serve with the Pickled cucumber and some buttered brown soda bread.

Pickled Cucumber:

2 medium cucumbers
2 tbsp good-quality white wine vinegar
grated zest 2 lemons
4 tbsp rapeseed oil
good pinch salt
4 tbsp chopped dill

Halve the cucumbers and scrape out the seeds with a spoon. Slice the cucumber into 3mm slices then put into a bowl with all the other ingredients. Mix well and let the flavours mingle for about 45mins before serving.