Series Two - Episode One recipes
Bottled Salmon
Ingredients
1 Salmon, gutted and cleaned.
Salt
Preserving jars and lids
Brown vinegar
Method
- Sterilise your jars in the oven at 200 C as you would with any other preserving. Turn off oven and leave overnight.
- Remove the head, tail and fins from the salmon.
- Cut the salmon into 20-25 mm slices making sure that you leave the backbone and skin intact.
- Start putting salmon slices into the jars, making sure that you always put a slice of backbone in the bottom of every jar (it helps bring the oils out). Then continue to fill the jars with the remaining salmon slices.
- Once you have filled the jars, put 1 teaspoon of plain salt and 1 tablespoon of brown vinegar into each jar and then put on sterilised lids and rings.
- Boil the jars for 4 hours.
For further information, and helpful step by step photos, click
on
this link HERE.
Happy bottling!
Salmon Mornay
Ingredients:
1 can salmon, drained.
1 tsp chicken stock powder
2 Tbl flour
1 tsp lemon juice
1 Tomato
1 and a half cups milk
1/2 oz butter
1/2 cup grated cheese
parsley to taste
1 egg
Method:
Melt butter
Add flour
Cook a little then over the heat slowly add milk, beating with a
wooden spoon until it's a nice smooth mixture.
Take off the heat and add stock powder, cheese, lemon juice and
parsley.
Flake salmon into dish, tip over sauce
Arrange slices of tomato and hardboiled egg on top.
Sprinkle with breadcrumbs and a little more cheese and bake in a
180 oven until bubbling and golden. About 35 mins.
Ham Glaze
Ingredients:
1 cup Apricot Jam
2tsp Mustard powder
1 Tbl soya
Cloves.
Method:
Place ham in baking dish
Score fat with square pattern if that's your thing.
Arrange/stick cloves in ham
Mix together other ingredients
Brush over ham as you bake it for 30-45 mins at 200 .
The fat and glaze will caramelise.
(no one is suggesting you eat this every day!)
Trifle
Ingredients:
1 3-4 day old Fielders Cornflour Sponge.
3 Cups Milk
2 Tbl Custard Powder
2 Tbl Sugar
Bottle of cream
Tin of peaches
1/3 cup sherry
Nip whiskey
Raspberry jam
Strawberries to decorate
Method:
Make custard according to directions on custard powder packet
and let cool
Spread jam on sponge and cut into small squares (2cm square)
Put sponge into the serving bowl
Tip over juice from peaches, sherry and whiskey mixed
together.
Cut up ppeaches and put on top of sponge
Pour over the cooled custard
Cover and refrigerate overnight or a minimum of 6 hours.
Whip cream and add to top of trifle
Decorate top with strawberries.
Richard's Kiwi Kitchen Easy Entertaining menu
Salmon on Potato Cake , easiest flash entrée ever! Believe me on this one folks!
Ingredients
Packaged, frozen hash browns. (I prefer round ones, one per
person)
Smoked Salmon (I prefer hot smoked)
Cream cheese
Dressing (recipe below)
Herby garnish as you fancy
Assembly
Cook hash browns according to manufacturers instruction.
Place in centre of plate, and place a Tablespoon of cream cheese in
the centre of the hash brown.
Cover the cream cheese with a generous pile of smoked salmon.
Spoon over dressing and garnish as your mood and sense of fashion dictates
Dressing
This is an excellent all purpose Vinaigrette and this recipe will provide more than you are likely to need for this dish (unless you are having 30 people for dinner) and it keeps very well in the fridge in a screw-top jar.
Ingredients
2 Tbl fresh mint
1 cup (olive) oil
1/4 cup cider vinegar
1/2 tsp salt
1 or 2 cloves garlic
1 Tbl brown sugar
1 tsp mustard
Method
Purt all the ingredients into a bowl and blend with a 'wand' or in
a blender and process, or chop the mint and garlic and simply mix
with a spoon.
Potatoes roasted with stock aka Chateau Potatoes
Ingredients
Roasting potatoes. 1.5 kilos, choose medium sized ones.
4 Tbl oil
1 300ml (or there abouts) packet of beef stock
Method.
Peel the potatoes, use a small knife and aim to get even sized
potatoes, but rather than curved, made from many flat surfaces;
like a faceted jewel. They brown better with the many flat surfaces
and they look 'old fashioned'.
Heat a large roasting pan in a 200 C oven. (Fan forced
best)
Add the oil and then when that is hot
Add the (dried if you've peeled then earlier and kept them under
water) potatoes.
Cook shaking them every ten minutes, for 30 min, then
Add the stock
And cook, (still giving the occasional shake) until the stock has
been absorbed/evapourated.
The potatoes will be very nicely browned, tender and deliciously
meaty.
Serve these with some grilled meat, and salad.
Richard's Trifle.
My version is the classic trifle made
to encompass the Jelly Tip and the Joybar.
I think it's a great idea to make them in individual glasses. It
means you can tailor them to each diner. No booze for the children
who don't like the taste, and double sherry for Nana, if that's her
thing.
Ingredients (makes 8-10 individual trifles)
2 packets Jelly, 1 x raspberry, 1 x blackberry
3 punnets of berry fruit
Packet custard (make it if you wish)
Vanilla ice-cream
Supermarket chocolate sponge
Liquor of your choice
Chocolate crackle topping
Method
Chop up half the berry fruit and put in a shallow dish.
Make up the two packets of jelly using half the amount of boiling
water
And tip over the chopped fruit.
Let set.
To assemble (trust your instincts!, but I did it this way)
In the bottom of the glass
Put custard
Then some of the berries
Then cut up sponge cake
Then a layer of broken up berry jelly
Then a mound of ice-cream covered with chocolate crackle
topping.
Make them ahead up to the ice cream and chocolate topping stage. Then finish before serving the m ain course. This will give time for the ice-cream to soften a little and start to run into the lower layers.
