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Tag Archives: avocado

Hot Smoked Salmon Club Sandwich – Jamie Oliver’s Comfort Food

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I started hot smoking salmon last year and now that’s about the only way I cook it. It’s incredibly easy to do. I followed Jamie’s instructions but then simplified his method to something that works really well.

Basically, you get a foil take away food container, scatter some hickory chips inside, throw some woody herbs on top – rosemary works well. You need to acquire a wire rack to fit on top of the container. The fish fillet/s are seasoned by rubbing with 1/2 tsp salt and 1/2 tsp caster sugar and 1/2 tsp of sambal oelek (chili paste).

It’s then a matter of laying the seaoned fish fillet/s on the rack and covering the container with aluminum foil.

The foil is pierced with a skewer at intervals – this lets the smoke out. Cook on a very hot barbecue grill. Depending on the size of the fillet/fillets, and the heat of the grill, the fish takes between 10- 20 minutes to cook. I cook a medium sized salmon fillet for about 10 minutes for medium rare and about 12 minutes for cooked through. It’s important to let the fish “rest ” for a few minutes after cooking.

For more information and photos of hot smoking, click here.

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Jamie Oliver’s book Comfort Food has some wonderful recipes including this one for a Hot Smoked Salmon Club Sandwich, giving me another recipe for this method of cooking salmon. This is my version, with a couple of changes which I have noted.

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Ingredients

20og salmon, skin on (piece or fillets)

Home made or good bought mayonnaise, with some pounded basil leaves mixed through

4 slices of streaky bacon

4 slices of nice bread (something rustic)

1 large ripe tomato

1 small ripe avocado

I punnet of cress (I left this out)

1 handful of mignonette or cos lettuce leaves

1 lemon

Salted crisps (I left these out)

 

Method

Hot smoke the salmon according to the above instructions. Remove to a board, discard the skin and flake into pieces (not too small).

While the salmon is smoking, cook the bacon in a frying pan over a medium heat until crispy and cooked through, then remove from the pan.

Swirl the pan to spread the fat out, then toast the slices of bread in the fat to soak up the wonderful flavour.

Slice the tomato, peel, de-stone and slice the avocado.

Spread the toast with basil mayo, then layer two slices with the bacon, tomato, avocado, salmon, cress if using, lettuce and a squeeze of lemon, and the crisps if using. Top with the remaining slices of toast.

 

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Avocado, Pear and Two Cheeses Pizza + Free Range Leg Ham, Artichoke and Cherry Tomato Pizza

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Pizza on the Barbecue Revisited

I have been really enjoying cooking grilled pizza on the barbecue. I  recently posted my first efforts and am now posting a couple of variations that have worked well.

One quantity of the dough recipe below makes 2 pizzas. I sometimes freeze the other pizza dough and use later for either pizza or just plain grilled flatbread, served with a little olive oil with salad or with dips.

A tip – if you are freezing the dough – defrost and allow to come to room temperature but cook pretty quickly as the dough becomes soft and difficult to handle if you leave it too long.

The basic recipe:

Ingredients
Dough

2 ¼ tsp dry yeast
1 cup warm water (40.5 – 46 degrees C)
2 to 2 ½ cups Tipo 00 flour, plus more for dusting
1 tsp sea salt
Extra-virgin olive oil

Free Range Leg Ham, Artichoke and Cherry Tomato Pizza 

1 cup grated cheddar cheese
2 spring onions finely chopped
3 artichoke hearts, sliced
3 or 4 cherry tomatoes, halved
2 or 3 slices of free range leg ham, sliced
Basil  leaves

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Avocado, Pear and Two Cheeses Pizza with Chutney and Red wine Dressing

1/2 cup grated cheddar cheese (I used Dorset Drum, an English cheddar with a soft texture)
2 spring onions finely chopped
1 pear, sliced
Avocado half, sliced
A handful of crumbled blue cheese (Gippsland Blue is good)
Thyme sprigs

For the dressing Dressing, mix 1 tablespoon of good English fruit chutney with 1 tablespoon of red wine  and a glug of extra vrigin olive oil, and spoon over the oooked pizza.

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Method

Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in most of the flour and the salt, stirring until smooth. Continue adding the flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.

Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Knead the dough until it is smooth, elastic and soft, but a little sticky, about 10 minutes. Shape the dough into a ball and transfer to bowl lightly oiled with extra virgin olive oil, turn to coat. Cover with cling wrap and let rise in a warm place until it doubles in volume, about 2-3 hours. Press it with your finger to see if it’s done; an indent should remain.

Remove the dough from the bowl, divide in half and shape each half into a ball. This quantity makes 2 small pizzas. Or leave as 1 ball for 1 large pizza.

Brush with more oil and set aside for 30 minutes.

Heat your barbecue to very high.

Stretch and shape the ball/s of dough into a rectangle or round – or any rustic shape! Brush the top/s with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly on the bars, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.

Place the pizza/s on a baking tray and apply your toppings:

Scatter over your toppings, with the exception of the herbs.

Return to the barbecue, turn down the heat  to medium, close the cover and cook until the cheese has melted and the vegetables are heated through, about 5 minutes.

Scatter herbs over the cooked pizza before serving.

 

Tagine of Lamb Shoulder with Apricots and Raisins, Pomegranate Couscous and Avocado Salad

Since I acquired and first used my beautiful crimson red tagine, featured in the post on Rozelle Village Markets, I have been very keen to give it a proper Road Test.

A working dinner with old friends allowed me to to give it the Top Gear treatment, and it passed with flying colours.

Pre-dinner nibbles  – toasted flatbread with rocket pesto, and tomato and green olive dip.

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The Top Gear team provided the production values. Jeremy photographed the Event,  Richard the director gave creative advice and James brought some curious items from his Man Lab to enhance the theatricality of the Event. The Stig was notable for his absence. Perhaps he doesn’t like lamb…

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Tagine of Lamb Shoulder with Apricots and Raisins

Ingredients
2 teaspoons sweet paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chilli powder or sambal oelek
1 teaspoon cinnamon
1 teaspoon tagine spice (Essential Ingredient make a fabulous blend)
1 teaspoon pepper
2 teaspoons salt
2 tablespoons olive oil
Grated rind and juice of 2 lemons
1 kg diced lamb shoulder
1 cup chicken stock
3/4 cup dried apricots
1/2 cup raisins
Pomegranate seeds
1/2 cup pistachio kernels, roughly chopped

Method

Combine spices and salt in a large bowl.  I prefer to grind my own in mortar and pestle. Add the oil, rind and half the juice and stir to form a paste. Add lamb and stir until well coated in the paste. Cover and refrigerate for 3 hours or longer.

Preheat oven to 180 degrees C. Put the lamb mixture into a tagine or heavy bottomed casserole with a tight-fitting lid. Add the chicken stock and remaining lemon juice. Stir until well combined.

Cover and cook for 1 hour. Remove from the oven and stir in the dried apricot roughly chopped and raisins. Cook, covered for a further 40 minutes or until lamb is tender.
Tap half a pomegranate over the tagine to release the jewel like seeds, and scatter with a sprinkling of pistachio kernels. 

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Pomegranate Couscous

Cook your favourite couscous recipe – mine has lots of oil and butter to enrich it  – and serve with the seeds of the other pomegranate half scattered as artistically as the slippery seeds will allow!

Avocado Salad

A selection of your favourite salad greens  – on this occasion mine were rocket and baby cos lettuce – with baby Shepard avocados, and a great dressing.  Lindeman’s E.V. Olive Oil and Raspberry Vinegar worked well.

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Rocket and Pecan Pesto Spaghetti with Avocado

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The theme is green: I needed an antidote to the “white” food I have been making…so much cake…

A simple dish that can be thrown together in minutes. The rocket and pecan pesto is lovely over any pasta, and is also great with some ricotta or yoghurt stirred through as a dip or on bruschetta.

Pesto and Pasta

Put  a couple of garlic cloves into the bowl of a food processor, with a good handful of pecans. Blitz until roughly processed. Add a cup or of rocket, blitz again.

Add a tablespoon or so of extra virgin olive oil, blitz briefly, then add a handful of pecorino cheese. Check for flavour, and add ground rock salt. Continue to dribble in the olive oil, until the pesto is of a loose consistency so that it can be swirled through pasta.

Spoon over spaghetti or any pasta of choice. Add half a sliced avocado. I love Shepard avocados for their delicate flavour. The avocado can be gently mixed in to the pasta as you eat, adding a creamy texture.

Serve with shaved pecorino, E.V. olive oil, a few basil leaves and plenty of ground black pepper.

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Autumn Salad Niçoise

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A very simple throw together salad based on some lovely April produce from the Orange Grove Markets in Lillyfield  – the Niçoise part is some Italian tuna in oil.

Line a salad bowl with a mixture of salad leaves –  I used baby spinach, radicchio, baby cos, green coral and baby bok choy.  You could rub the bowl with a garlic clove for more depth of flavour.

Add sliced spring onions, sliced green beans and roughly sliced avocado for the green part. Scatter a few cherry tomatoes into the salad.

Add the oil from a small tin of tuna (I prefer Sirena), then roughly flake the tuna and add to the bowl. Crumble a handful of Persian feta into the salad.

Lastly squeeze in the juice of half a lemon, drizzle with some balsamic glaze, and add a few grinds of black pepper. Gently toss all the ingredients together. Serves one or two at a pinch!

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