This was the Valentines Dinner I had planned to be light and a lot prepared in advance but with some lovely colours bit risky as I had never made any of these things before . Quite successully secreted alcohol in both the salmon and the pudding .
Salmon cured in vodka and beetroot served with rocket and walnut with horseradish frais
Lamb Sweetbreads with Pomegranate and Spinach
Champagne Jelly
I will definitely make the salmon it cured perfectly beetrooty throughout and a good way to use a small amount of beetroot , I don’t drink vodka but in this dish it was just a tiny wisp as you ate the salmon which went perfectly with salad and frais . This recipe came from a few around for Beetroot Cured Salmon and raddichio Salad
and Vodka-marinated Salmon with Beetroot Salad
Salmon cured in vodka and beetroot served with rocket and walnut with horseradish frais
Salmon Cured in Vodka and Beetroot
fresh salmon – 200g thats two salmon fillets
raw beetroot – two small
sea salt 50g
brown sugar 50g
1/2 tsp peppercorns, crushed
vodka 100ml
Prepare the salmon in advance it should cured for 24hours minimum , this was perfect after 48hours
grate the beetroot and mix the other ingredients
cover the salmon in the marinade and refridgerate
to serve discard the marinade & thinly slice the salmon and serve with the rocket and walnut salad and horseradish frais
Horseradish Frais
fromage frais 100ml
horseradish cream 2 heaped tablespoons
Mix togehter the fromage frais and horseradish
Rocket and Walnut Salad
fresh rocket – 2 large handfuls
crushed walnuts 2 tbsp
olive oil 2 tbsp
fresh lemon juice – 2 tbsps
- Toast the walnuts in a warmed frying pan for 2 minutes shaking well.
- dress the rocket with the olive oil and lemon juice
- toss the walnuts over the salad
Lamb Sweetbreads with Pomegranate and Spinach
The sweetbreads came from Alternative Meats a lovely company who have delivered a whole parcel of delicious offal to my freezer . Sweetbreads are the thymus gland of a lamb , these had already been soaked to remove blood and were delivered to me frozen , requiring only gentle simmering before frying. Next time I will give them something more full bodied to work with some mushrooms and thyme .
Lamb Sweetbreads with Pomegranate and Spinach
lamb sweetbreads – 400g
pomegranate seeds – 1 large pomegrante
fresh spinach – 3 large handfuls
pomegranate molasses – 2tsps
balsamic vinegar – 2tbsp
- Season a little boiling water with salt and pepper
- add the sweetbreads and simmer for a few minutes
- remove and leave to cool
- once cool the sweetbreads can be sliced in a half , and fried in browned butter ( that is butter heated until it has begun to turn brown ) til golden
- serve with the spinach dressed with the pomegranate mollasses and tossed with the pomegranate sees
Champagne Jelly
This is a Delia Smith recipe I have tweaked its
a dish my mum regularly serves for Christmas dinner pudding an air of
decandance but light . The bubbles in the cava fizz pleasantly on your
tongue when eaten and it means you have nearly half a bottle of cava to polish off.
Champagne Jelly
For two large wine glasses
water 1/2 pint
cava 1/2 pint
lemon – 1 medium
caster sugar – 25g
powdered gelatine 2 x 0.4 oz packets (5 g)
- Pour the water into a large saucepan
- Pare the yellow zest from the lemon and add to the pan with the sugar
- Bring the pan to the boil remove from the heat
- Sprinkle in the gelatine whisking the mixture with a balloon whisk
- Continue stiring till all the gelatine is dissolved
- Add the lemon juice and strain through a seive to remove the zest
- Leave to cool for one hour
- Finally stir in the cava and place in wine glasses or bowls
- This should be left refridgerated for at least 12 hours .
- you can serve with a little whipped cream
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