All Blog Posts — Savoury
Asparagus with Crunchy Lemon-Herbed Almond Crumbs
Add this Asparagus with Crunchy Lemon-Herbed Almond Crumbs to your Summer feast. Ingredients 750g asparagus, trimmed 160g fresh sourdough, cubed (crusts removed) ½ cup whole almonds, or hazelnuts 3 tbsp Salute olive oil 1 tsp lemon zest ½ tsp flakey Nordur salt, (pref licorice) Pepper ¼ cup parsley 2 tbsps Phillippa’s Dijon & Red Wine Vinaigrette Method Using a food processor, chop and blend bread, almonds, salt, zest, pepper and herbs. Mix with 2 tbsp olive oil. Spread on a large tray. In a separate tray toss asparagus in remaining oil and a little salt. Bake for 12-15 mins until...
White Bean Chilli Tuna Spread/ Dip
This White Bean Chilli Tuna Spread is the easiest, most delicious, and tastiest sandwich spread you will ever make! Phillippa has adapted this recipe from a dear wine-maker friend, Adam Marks. You can vary the consistency by adding more lemon juice or a little liquid from the beans, which makes it a great dip. My recipe is made with Sirena tuna with chilli in oil, but it can also be made with plain tuna in oil. Ingredients 185g tin Tuna in Chilli Oil, entire contents 400g tin White Beans in brine/salt, ie cannellini, drained juice ½ Lemon Salt & Pepper,...
Hot Smoked Salmon
We were given a ‘kiwi sizzler’ fish smoker, which is very easy and fun to use. It is a portable stainless-steel box with a burner fuelled with metho and uses wood shavings. Similar smokers are available under various brand names. If you have a smoker or plan on getting one, try this great Hot Smoked Salmon recipe: Ingredients 400g boneless fresh sustainable salmon, skin on, i.e. Ora King 2 tbsps dark brown sugar 2 tbsps kosher salt 1 tsp each fresh coriander seeds and fennel seeds, ground Method Blend together the dry ingredients, rub over the flesh of the salmon....
Poached Eggs in a Nest with Crème Fraîche & Caviar
Indulge in this lovely egg-in-a-nest recipe during Easter festivities or whenever you want to impress friends. Ingredients 6 eggs 200ml crème fraîche salmon cavier iceberg lettuce 2 tbsp white vinegar 1 tsp salt 1 tsp sweet paprika 1⁄2 tsp flaked salt 3 tsps lemon juice Method Poach eggs in simmering water with vinegar and salt. Drain and refrigerate. Mix crème fraîche, paprika, flaked salt and lemon juice, and chill. Place the eggs on a bed of shredded iceberg lettuce, either in individual dishes or on one large serving platter. Divide spiced crème into six and blanket each egg. Top with...
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