Blog - Stuff yer bake

Entries in mustard (3)

Saturday

14Nov2009

Stunning cured salmon Christmas dish

Saturday, November 14, 2009 at 11:34AM

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.

Sarah |

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Sunday

23Nov2008

Birmingham German Christmas market

Sunday, November 23, 2008 at 11:10PM

I always get really silly and excited on the run up to Christmas. I am very much a winter person anyway as in the height of sweaty, humid summer I go an unattractive beetroot colour, turn into a grumpy, petulant child and am mainly found on the floor assuming some sort of starfish position in my underwear. Plus I will never look good in a bikini, the more layers the better in my book.

Winter, to me, conjures up images of cosy nights in front of the fire with hot spicy mulled wine while it's cold and crisp outside, lovely walks on paths covered in golden leaves and then I get too cold and pinch my other half's gloves and hat. Then Christmas comes and I always desperately wish for snow and at home in Northern Ireland we sometimes get it.

My favourite part though, as I'm sure most other people's is, is Christmas dinner. I love all the trimmings that go with the turkey and even though I love them, I never seem to have them at any other time than on Christmas day, so it's a real novelty. Then there is the dozing in front of a cheesy film in a vain attempt to try and digest the mountain of food you've consumed.

Entertainment for the kiddies, and shameless adults!

When the German Christmas markets come to town I make a date to go and sample the warming, delicious gluhwein, the moist and tasty Bavarian ham and the filled pretzels. I love the atmosphere, the buzz of people having fun and getting excited about Christmas, the wonderful smells and of course the tacky Christmas cheer in the form of giant Santas and the large singing Reindeer head that was stationed above one of the bars.

When we got there we rushed past the miscellaneous junk and straight to the food (it was nearly lunch time so it was warranted). We decided that we should share one of everything just to make sure we weren't missing anything. First port of call was the grilled Bavarian ham that we had last time we were there. It was served in a bun with some German coleslaw and some slightly sweet mustardy dressing and it was absolutely delicious. Next stop was some Gluhwein which went down very nicely before going in search of some German sausage. The sausages were suspended on a huge grill over a fire and then stuffed into a bun. There was also optional mustard and ketchup hanging in huge bottles above you with an udder-like projection that you had to squeeze to dispense the condiment of your choice. After the sausage, I fancied a stuffed pretzel. There were a few choices of filling, from salami to ham and cheese, but I fancied the camembert and cranberry. The soft salty pretzel really complimented the creamy cheese and sweet cranberry and it really tempted me to have a go at making my own.

After all that savoury I really fancied something sweet, so when I spied the crepes stall with the option of Nutella, chocolate filling I knew it was for me. We shared the hot chocolatey pancake and afterwards sat down beside the fountain, feeling slightly over-stuffed but very satisfied and contemplated coming to the markets again before Christmas. Well I need to do some Christmas shopping so it's as good an excuse as any!

Sarah |

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Sunday

13Jan2008

New Baby

Sunday, January 13, 2008 at 4:04PM

I don't mean an actual baby but a new addition to my family of cook books. I got a book voucher for Christmas so what else would I buy? After much deliberation I decided on Bills Food by Bill Granger which is full of yummy looking, simple and light and mostly healthy recipes.

One of the long list of new years resolutions I made was to stop going out for lunch so much at the weekend and making something tasty at home instead. Potato cakes (much like a Rosti) with smoked salmon and mustard dressing was the recipe I plumped for as it seemed light, quick to make and relatively cheap.

It turned out nicely but I think it could do with a bit of tinkering. I made the potato cakes a little too thick and I liked the mustard dressing but I think a dressing made with creme fraiche, lemon juice, mustard, salt and pepper would be just as nice, if not better. You could also oven bake the potato cakes so you use less oil.

Ingredients :

3 large potatoes

2 tblsp chopped fresh chives

60g butter melted

sea salt and freshly ground black pepper

60ml olive oil

8 slices smoked salmon

For the mustard dressing:

2tsp Dijon mustard

2 tsp sugar

1/2 tsp salt

1 tblsp white wine vinegar

60ml canola oil

Grate the potato coarsely and squeeze out the excess liquid. Put the potato in a bowl and season, then add the chopped chives and melted butter. Heat the oil in a pan to a medium to high heat. Drop a tablespoon of mixture into the pan and flatten out a bit and cook until golden on both sides. Take out of the pan and drain on kitchen paper then place in a warm oven while you cook the rest. Make the dressing by combining the salt, sugar and vinegar until the sugar has dissolved then drizzle in the oil and whisk to combine. Serve the potato cakes topped with the salmon and drizzled with the dressing.

Serves 4

Sarah |