Advertisements
RSS Feed

Tag Archives: smoked salmon

Jamie Oliver’s Smoked Salmon and Yorkshire Pudding

IMG_1365

This recipe is from Jamie Oliver’s 15 Minute Meals. It’s basically a big Yorkshire pudding with smoked salmon, char-grilled asparagus and baby beetroot, with a yoghurt sauce. I added some char-grilled green beans. I simply served the cooked beetroot as is, without caramelising it as Jamie suggests in his recipe.

Jamie cooks the Yorkie in an oven proof frying pan; I don’t have one (yet!) so I cooked it in a cake tin, omitting the first step of cooking the batter in the frying pan on the stove top.

Here is the Jamie original from 15 Minute Meals:

IMG_4281

It’s a great recipe – really easy and super fast. Maybe not quite 15 minutes – but not much more!

Ingredients

Yorkshire pudding
Olive oil
2 large eggs
150ml low fat milk
65g plain flour
180g smoked salmon

Asparagus, Beans and Beetroot
1 bunch of asparagus
A handful of green beans
Juice of ½ lemon
6 baby beetroot

Sauce
3 heaped tbsp fat-free natural yoghurt
1 heaped tsp horseradish or French mustard

Method

Preheat oven to 200 degrees C. Put 2 tablespoons of olive oil in a medium sized cake tin and place in the oven and heat till the oil is really hot.

Put the eggs into a blender or food processor, add the milk and flour, then blitz until smooth.

Carefully pour the batter into the hot cake tin and cook in the oven until golden (about 12 minutes). Don’t be tempted to open the oven door!

Trim the asparagus and beans and put dry on a hot char grill plate or barbecue, turning until nicely charred on all sides.

Drain and slice the beetroot, then place over some salad greens on a board or plate. Mix the yoghurt and horseradish or mustard in a bowl, then season to taste with salt.

Squeeze lemon juice over the asparagus and beans, add salt and pepper, and pile on the board or plate.

When the Yorkshire pudding is really high and puffed up, remove from the oven, slide it on to the board or plate and place the smoked salmon on top of the pudding.

IMG_1352

Advertisements

Summer Holiday Food

IMG_4705

Here are a few of the summer holiday meals I’ve shared with friends over this Christmas and New Year break.

I am always a big fan of the communal rustic platter, but even this quirky cook has taken “rustic” to new heights!

A broken ankle on my recent trip to Shanghai has meant cooking on crutches or one foot – so near enough has definitely been good enough! My very understanding friends have been great helpers in the serving department and in supplying some lovely Christmas cheer in bubbly form…

Smoked salmon, stuffed eggs and ham, a colourful vegetarian barbecue pizza with “the lot”, Christmas cake and ice-cream babas with meringue and chocolate ganache, were easy options for holiday entertaining.

Smoked Salmon Platter

IMG_6661

Lots of things go well with smoked salmon – this platter is made up of salmon, stuffed eggs with mayonnaise, Christmas ham, sauteed potato salad, cherry tomatoes and greens.

Vegetarian Pizza with “The Lot”

This is my usual grilled pizza recipe from a previous post: https://thequirkandthecool.com/2013/10/20/pear-artichoke-and-blue-cheese-grilled-pizza-with-rose-and-cranberry-dressing/

The toppings for this pizza are: peach, avocado, feta, vintage cheddar, baby beetroot, cherry tomato, spring onion, quince paste and rosemary and basil. After barbecuing the pizza I served it with a dressing of home made mayonnaise.

IMG_6724

Christmas Cake

IMG_6495

This is the recipe from a previous post: https://thequirkandthecool.com/2013/12/08/little-christmas-cakes/

This is the medium size version – the cake quantities are the same as in the post. This cake has marzipan as well as royal icing.

Full recipe for cake plus icing to follow shortly.

Ice-cream Babas

IMG_6545

Take 250 mls of good vanilla bean ice-cream softened and mix in a couple of generous tablespoons of whipped cream.

Add chopped glace fruit to taste and a tablespoon of rum or orange liqueur. Fold in some crushed meringue.

Spoon into rum baba molds – or any decorative individual molds and freeze for at least several hours.

Remove from molds by carefully running base under the hot water tap for a very few seconds.

Serve with more crushed meringue and chocolate ganache as a sauce.

Smoked Salmon with Horseradish Cream, Salad Greens and Irish Soda Bread

IMG_6190

This is a simple lunch or dinner for the start of spring, even better served in the garden! Very rustic and easy to prepare. Jamie Oliver was the inspiration.

Just pile smoked salmon onto a platter with tons of greens – I used a selection of lettuces, snow peas and rainbow chard. Serve with horseradish cream:

Mix a couple of spoonfuls of sour cream or creme fraiche with a teaspoon full of creamed horesradish and a little french mustard.

And serve with any good rustic bread –  I love Irish soda bread –  this is the link to the recipe on a previous post:

https://thequirkandthecool.com/2013/04/27/irish-soda-bread-with-black-treacle/

IMG_6181 2