Category Archives: Recipe review

Smoky Gravad Lax

My family have roots in Eastern Europe so I grew up with Gravad Lax, a cured salmon dish. It’s little lighter than smoked salmon and very easy to make. Because you are curing not cooking you must start off with very fresh fish. I usually fillet my own but get the fishmonger to do it for you if it’s easier. You could also buy a ready prepared fillet of salmon or salmon trout. Just run your finger down the fillet to feel if any bones are still intact, if so remove them (I have special fish tweezers but use you fingers if you don’t have any). It is essential for slicing that you retain the skin. This is a recipe that uses a ratio and it’s this; for each 450g of fish use 25g sugar and 25g salt. To give mine a luxuriously smoky finish I used some smoked salt I bought in France but Smoked Maldon sea salt will do just as well and this year for the very first time smoked sugar too. I saw a tweet about this lovely new product and contacted the producer who kindly sent me a tin to try. Made is small batches its described on the company website thus

Handcrafted in Scotland by a kilted Highlander, Smoky Brae Smoked Sugar is lovingly cold smoked low and slow using a secret blend of hardwoods to achieve a unique rich full bodied SMOKY flavour to compliment cocktails, cooking and confection.  The demerara cane sugar produces sweet caramel flavours“.

Its the first time I have come across smoked sugar and I love it. Plus it’s a versatile product which would go wonderfully on a cocktail glass ( something with a chocolate liqueur or Cointreau would be gorgeous) or use it on crème brûlée or in savoury dishes like me.

Gravad Laxsalmon canapes
1 fillet of fresh salmon or salmon trout (skin intact)
25g of sugar and 25g salt mixed to each 450g of fish
I large bunch chopped dill (optional)

Pat the fish dry with some paper towel and then place cut side down in a large dish big enough to lay it flat. Sprinkle over half the curing mix and rub it gently into the skin. Flip the fish over and rub the cut side with the remaining cure. If you are using dill press it onto the fish. Cover the dish in cling film and leave to cure for 48 hours turning every 12 hours. During this time the salt and sugar will draw the water out of the fish. Its perfectly safe to eat without cooking as the salt kills off any bacteria and removing the water also makes it an impossible environment for them to survive. After 48 hours remove the fish from the cure and discard the liquid. Place the fish on a chopping board and cut into very thin slices as required. This will last for 3-4 days in the refrigerator but will also freeze really well too.

gravad-lax-trio

I use Gravad Lax to make canapés for the festive season or when entertaining. If you want to keep the calories down use slices of fresh cucumber for a base and top with salmon and a garnish. I use seasoned crème fraiche, whole grain mustard, chives, thyme and fish roe amongst other things. I also love fresh flower seasoning from Uncle Roy’s Commestible Concoctions they look great plus they are dried so always in stock and ready to use.

If I serve the fish as a starter with some salad leaves I would use a whole grain mustard dressing and serve with some warm fresh brown bread.

Gravad Lax Dressing

2 tbsp wholegrain Dijon mustard
1 tbsp caster sugar or Smoky Brae smoked sugar
1 tbsp white wine vinegar
1 tbsp chopped fresh dill (optional)
Salt and freshly ground black pepper

Mix the ingredients together thoroughly and leave to stand allowing the sugar to dissolve in the liquids before using to garnish the salmon.

Please note whilst  I was sent this product by the producer to review I only write and publish reviews of products I really like! Quite honestly anything smoked gets a big thumbs up from me.

You can buy this product online and it should be in some delicatessens and farm shops in Surrey soon.

Recipe review: Raspberries and blueberries

Here are 2 summer recipes that M&S asked us to review.  Featuring fresh berries they are both quick and simple to assemble. The salad in particular is exceptionally good and a great way to use up the glut of fat berries in my fruit bed.

 Raspberry, melon and feta salad with mint and lime dressing

M_S raspeberry salad

 

This salad makes the perfect starter for a summer dinner or as a light lunch. Using ready prepared melon saves a huge amount of prep time and by using a mixed pack you get added variety and stunning colours. The beauty of this really lies in its simplicity and it looks beautiful too. A dressing of lime juice and honey coats the fruit and a large bunch of fresh mint adds a refreshing tang. Tossed together with some crumbled feta the saltiness of the cheese gives a savoury kick from a dish that could otherwise be a dessert. Last time I made this I added blueberries and a freshly picked sliced cucumber too which we all loved.

Verdict: A fanstastic summer salad which lends itself to adaptations – try different berries, herbs and cheese.

Download the original recipe for  Raspberry feta salad

 

Blueberry and lemon meringue semi-freddo 

M_S_blueberry

 

Apart from whipping the cream this is a super easy dessert to make – and as you freeze it its perfect to make ahead of time. It’s presented as a semi freddo style dessert which means taking it out of the freezer 30 minutes before eating. I would normally do this just after serving the main course unless you don’t mind a longer break between courses. Although we loved the flavour of this dessert and the half frozen texture of the blueberries it was very rich. I would make this again but probably use half fat creme fraiche mixed with some thick fat free Greek style yoghurt. You could also get away with using less lemon curd as you already have the sweetness of the meringue and doubling up the fruit would also work. Another plus here is format, the original recipe uses a loaf tin but I used a loose bottomed cake tin. You can also use individual dishes providing they are suitable for the freezer.

Verdict: Very rich and calorific but with a few sensible tweaks to the ingredients a great recipe to have in your repertoire.

Download the original recipe for blueberry and lemon meringue semi-freddo

Text and images Shirlee
Text and images Shirlee

 

Recipe Review: Fish provencal and Thai green chicken curry

When we were contacted by Marks and Spencer’s PR company to do some recipe testing we thought why not? While we always try and buy from independent shops our busy unpredictable lifestyles sometimes mean we get the timing wrong. The small Simply M&S Stores at service stations offer convenience, quality and long opening hours. The fact you can get in and out fast is a big plus. Bigger stores have also got some great products and I like the range of cooks ingredients recently introduced.

We were supplied with ingredients to try out two recipes. A cook from scratch Fish Provencal with line caught cod and the other a Thai green chicken curry using a jar of ‘Count on us” reduced calorie sauce.

Fish provencal 

This tasty dish was a real hit! Using a selection of fresh vegetables alongside a can of cherry tomatoes gave the sauce a rich texture with a short cooking time. The suggested 15 minutes prep time on the recipe was a challenge even with my knife skills but it is a relatively quick dish to make. Using fresh herbs and crunchy peppers gives plenty of texture and depth of flavour. If you prefer your veggies softer then simply add an extra 8-10 minutes to the suggested cooking time and you end up with a more ratatouille style sauce. Served with steamed couscous, this dish was satisfying to eat and felt body kind. The recipe states its 325 calories but this doesn’t take into account the couscous. I thought this was a bit misleading at its shown on the recipe image.

Verdict? I would definately make this again! Download the recipe here

fish_provencal

 

Thai green chicken curry

This dish is packed with fresh chicken and crunchy vegetables. The sauce (from the ‘count on us’ range) is very mild so if you are used to eating spicy punchy Thai food this may not be for you. This low calorie sauce has very little coconut milk in it hence the muted texture and mouthfeel. You zip the dish up just before serving with  fish sauce so you can up the quantity add some extra zing. Again the calorie value here does not include the noodles so if you are counting add that into the equation. Its difficult to make a low calorie version of a Thai green curry that relies on the georgous creamy  nutty flavour and texture of coconut (and very calorific) so if you avoid this dish on that basis it could work for you.

Verdict: The low calorie nature of this classic Asian dish is a big compromise , but if you like mild curries it might just suit your palate. Download the recipe for Thai Green Curry here

thaigreencurry

Text and images Shirlee
Recipe testing by Shirlee