Tue, 11 August 2020
Ingredients:
300g smoked salmon
200g full fat cream cheese
1/4 tsp black pepper
100g butter
50mls fresh cream & fresh dill
Optional: extra 150g smoked salmon
Method:
1. Trim off any grey pieces of the smoked salmon. Place all the ingredients in a food processor and blitz ( use the pulse function to get the desired consistency). This works as a smooth pate or more chunky.
2. To create a terrine line the inside of a ramekin with cling film and then layer in smoked salmon slices. Spoon the pate in the middle and fold over the over hanging pieces of smoked salmon to seal it all up. Cover in cling film and chill.
3. To create a simple pate, place the mixture in a ramekin. In a small saucepan or microwave melt the butter. Allow it to sit for a minute or two and skim the frothy milk solids off the top. Discard these and pour the yellow liquid over the pate. Cover with cling film and chill for 1 hour minimum.
Cucumber Pickle
Ingredients:
1 cucumber
75mls white wine vinegar
75mls castor sugar
1 tbsp sea salt
Method:
1. Finely slice the cucumber. In a large jam jar or sealed container which together the white wine vinegar, castor sugar and sea salt. Pop in the cucumber, put the lid on, shake well and allow to sit in the fridge for a few hours.
Note: Pickled cucumber will last for up to 10 days in the fridge.
Note: Apple cider vinegar can be used. Just note it will turn a darker colour.
Guinness and Treacle Brown Bread
Makes 2 smaller loaves
Ingredients:
300g plain flour
30g wholemeal flour
100g oats
100mls treacle
25g brown sugar / honey
200mls Guinness
200mls buttermilk
100ml vegetable oil
1 tsp baking soda
1 tsp baking powder
Handful of sesame seeds and oats
Method:
1. Preheat the oven to 180? fan oven. Line the loaf tin with paper liners or parchment paper. Pour the Guinness and allow to settle.
2. Sieve with plain flour, baking soda, baking powder and salt together. Stir in the wholemeal flour and the oats.
3. In a separate bowl, combine the Guinness, buttermilk and vegetable oil together.
4. Using a wooden spoon, make a well in the centre of the dry ingredients and stir in the wet ingredients.
5. Spoon in to the tins, give a gentle tap and sprinkle a small handful of oats and seeds on top.
6. Plan in the middle shelf in the oven and bake for 60mins. Allow to cool in the tin for 10 minutes, then cool on a wire tray.
Notes: When fully cooled, wrap in cling film and freeze.
