women

The Wow Factor : Salt and pink peppercorn cured salmon, Smoked haddock and tomato soup

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The perfect combination of “Wow Factor” for delicious meals.           

Salt and pink peppercorn cured salmon

Description: Salt and pink peppercorn cured salmon

Serves 6

¼ cup coarse Himalayan crystal salt

3 tbsp pink peppercorns, crushed

250g granulated sugar

2 medium beetroot bulbs, peeled and finely chopped

500g salmon side, skin on; bones removed

To serve

Prepared horseradish mixed with crème fraiche

Pumpernickel bread, sliced

Fresh dill, chopped

  1. In a bowl, stir together crystal salt, peppercorns, sugar and beetroot. Spread mixture onto salmon, cover tightly with clingwrap, top with a weighted plate; refrigerate for 24 hours.
  2. To serve: remove clingwrap, scrape off curing mixture, rinse fish and pat dry. Slice, and serve with accompaniments.

Smoked haddock and tomato soup

Description: Smoked haddock and tomato soup

Serves 6

2 tbsp olive oil

1 fennel bulb fennel, sliced

2 leeks, sliced

1 carrot, peeled and finely chopped

2 x 400g tins chopped tomatoes

1L prepared fish stock

A large pinch saffron in a little hot water

Juice and zest of 1 lemon

600g smoked haddock fillets, skinned

2 tbsp Italian parsley, chopped

½ tsp dried crushed chilli flakes

Sea salt and white pepper

Fresh thyme

Croutons for serving

  1. Heat a large pot over a medium heat, add the olive oil, then fennel leeks and carrots, sauté until soft and golden. Season.
  2. Add tomatoes, fish stock and saffron to pot, bring to the boil, reduce heat and simmer for 20 minutes.
  3. Add the lemon juice and zest and the fish, and simmer for 2 – 3 minutes, or until the fish is cooked. Add parsley and chilli flakes and season.
  4. To serve: ladle into bowls, garnish with thyme and serve with croutons.

Roasted mushrooms with ricotta and beetroot

Description: Roasted mushrooms with ricotta and beetroot

Serves 6

2 – 3 large beetroot bulbs, cooked & peeled

Olive oil for brushing

1 kg exotic mixed mushrooms

2 tbsp butter

1/3 cup olive oil

10g fresh thyme sprigs

1 cloves garlic, chopped

1 tbsp Verjuice

Dried chilli flakes

Sea salt and ground black pepper

500g ricotta cheese

½ cup olive oil

Extra thyme for garnish

  1. Preheat oven to 1800C. Slice the beetroot into thick slices, brush with olive oil. Heat a griddle pan and sear beetroot on both sides for 2 – 3 min, remove, set aside and keep warm.
  2. Place mushrooms, butter, oil, thyme, garlic, chilli flakes and Verjuice in a roasting tin, season, toss to combine.
  3. Roast 20 – 30 min, stirring frequently. Remove from oven, set aside.
  4. Remove mushrooms and reserve cooking juices
  5. Crumble the ricotta, drizzle with olive oil and season.
  6. To serve: top beetroot with ricotta and baked mushrooms, drizzle over reserved cooking juices, season and top with thyme.

Green olive, zucchini, cucumber and black forest ham salad

Description: Green olive, zucchini, cucumber and black forest ham salad

Serves 6

100g Spanish green olives, drained 4 small zucchini

1 Mediterranean cucumber, peeled and thinly sliced

4 mini cucumbers

50g micro herbs

120g black forest Ham, thinly sliced

For the dressing

2 tbsp fresh basil, chopped

2 tbsp flatleaf parsley, chopped

2 tbsp dill, chopped

1 tbsp Dijon mustard

Juice of ½ a lemon

1/3 cup olive oil

Sea salt and black pepper

  1. Place olives in a large bowl, slice zucchini into thin ribbons on a mandolin. Peel and thinly slice Med cucumber too. Slice mini cucumbers at an angle.
  2. Add the zucchini and cucumber slices to the bowl, toss in dressing and stir well to combine. Season.
  3. For the dressing: in a small bowl, mix together the basil, parsley, dill and mustard, whisk in the lemon juice and olive oil, season well.
  4. To serve: place on individual salad plates, top with micro herbs and ham.

Shoulder of lamb with white beams & vine tomatoes

Description: Shoulder of lamb with white beams & vine tomatoes

Serves 6

1,8 – 2 kg shoulder of lamp, shoulder blade removed, shank in

½ cup olive oil

6 cloves garlic, roughly pounded

3 tbsp fresh rosemary, chopped

2 tsp dried chilli flakes

1 cup white tine

1 cup lemon juice

Sea salt and black pepper

2 x 410g tins white cannellini beans, drained and rinsed

½ cup prepared lamb or beef stock

500g vine tomatoes

2 tbsp brown sugar

Grated zest of 1 lemon

  1. Place the lamb in a large dish. For the marinade: in a jug, whisk together the olive oil, garlic, rosemary, chilli, wine and lemon juice; season well. Pour mixture over the lamb and rub it in. allow to marinate in the fridge for 4 hours, or overnight.
  2. Preheat the oven to 2200C. Heat a large, heavy-based frying pan and brown lamb on all sides; reserve marinade. Remove the lamb and place in a roasting tray with marinade; roast for 30 minutes. Remove tray from oven and cover with foil. Reduce heat to 1600C, bake lamb for 3 hours, then remove from oven.
  3. Add beans, stock, tomatoes, sugar and lemon zest to tray. Season well. Return to oven, abke for an additional 30 minutes.
  4. Remove, allow to stand, covered, for 10 minutes before carving.
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