Thursday, 19 September 2013
Thursday, 8 November 2012
Photo supplied by The Handpicked Foodstore.
You may have seen my post on the oh so very cute Olive Oil Dipping Dish from The Handpicked Collection - well, they have just launched The Handpicked Foodstore.
All of their smoked salmon is sourced by MacGilvray and from the cold clear waters of the Scottish West Highlands. Dry cured and oak-smoked in traditional brick-built kilns.
Having tasted it I can confirm it was excellent. This may sound a little mad but it actually tasted of salmon. Believe me, I have had salmon in the past from a couple of well known supermarkets which hasn't tasted of anything much at all.
The salmon arrived perfectly packaged in a polystyrene ice-filled pockets around it. A card was included showing you how to carve a whole side of salmon if that's what you'd bought. If you'd bought sliced salmon then the card told you the best way to serve it.
It's not all about Smoked Salmon:
They also have a great range of other fine foods besides salmon along with gift boxes, hampers and wines and spirits too.
Thank you to Natasha at The Handpicked Foodstore for sending me some to try.
All words and thoughts are my own. I was not required to write a positive review.
Wednesday, 1 August 2012
Norwegian salmon is an oily fish, rich in protein, omega-3 fatty acids, docosahexaenoic acid (DHA) and vitamins A and D, which makes it a hugely popular addition to a heart and brain-healthy diet.
Salmon is a very versatile fish which can be poached, grilled, pan-fried, baked or roasted for delicious hot dishes, summer salads and BBQs.
Tuesday, 10 July 2012
The hamper arrived around early in the morning, was perfectly packed and full of loads of yummy food.....
Wednesday, 11 April 2012
You may remember a while back when I told you about a competition Florida Grapefruit were holding over at their FaceBook page. Well last week I went to London along with a few other food bloggers and had a lovely day with the winner Victoria Ashley and Celebrity Masterchef winner Lisa Faulkner.
I was quite pleased with my segments!
Then we watched Victoria making her winning cheesecake with Lisa as her helper.
Then we all sat down to a lovely dinner and the main dish 'Smoked chicken, avocado and Florida grapefruit salad' which was yummy!
To serve 4 you will need:
400g salmon fillet - skinned and pin-boned and sliced as thin as possible.
80ml extra virgin olive oil
40ml white wine vinegar
1 tablespoon of freshly chopped chives
salt and pepper to season
Peel the cucumber, deseed and finely slice into ribbons
Segment the Florida grapefruit and dice
In a bowl, mix the oil, vinegar and then season. Add the chives and stir.
Arrange the salmon, cucumber and grapefruit on a plate and pour over the dressing. Serve straight away.
Thursday, 16 February 2012
Friday, 12 August 2011
Wednesday, 3 February 2010
I really wanted the outside to be crispy, so seeing as I had a bag of potato starch living in my cupboard (as you do)!
I wondered what would happen if I coated the fishcakes in it before frying.
A marvelous idea - it worked! You don't want much - just a coating.
You will need:
250g of salmon fillet - cut into chunks
1 tsp Thai fish sauce
1 tbsp red curry paste
2 kaffir lime leaves -shredded very finely
1 green birds eye chilli - deseeded and finely chopped
1 egg - yolk only
1 tsp palm sugar or muscovado sugar
½ tsp salt 2 spring onions, finely chopped
1 tbs of cornflour - if needed to thicken
**optional - a couple of spoons of potato starch to give extra crunch
a glug of sunflower oil - for frying
How to do it:
Put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaves, egg yolk, sugar and salt. Process until smooth.
Put the mixture into a bowl. Add the cornflour (if you need it) to thicken the mixture.
Stir in the chopped spring onions and the chilli.
Divide the mixture into 4 pieces - or 8 if you want baby fishcakes .
Using your hands, roll each one into a ball and then flatten into rounds.
Roll each one in potato starch (optional).
Heat the oil in a large frying pan and fry the fish cakes in (in batches if you need to) for a minute or so on each side depending on their size.
You want them nice and golden brown. Once they're cooked, remove and drain on kitchen paper.
Serve immediately with a nice dipping sauce. Mine was a sweet and sour dipping sauce.
Wednesday, 11 March 2009
I served the salmon in the foil with some stir fried rice noodles that I'd added a little soy sauce to when stir frying. Simple and delicious!
Did you know you can freeze fresh ginger root? It doesn't loose any of it's flavor and so you can be sure to always have some handy! All that happens to it is it goes soft. It defrosts in no time at all and can be used as normal.
So, next time you buy some freeze a bit in a plastic bag.
Saturday, 28 February 2009
a sprig of two of each - fresh rosemary, thyme and parsley
1 lemon grass stalks - cut in half and bruised with the back of a knife
3 garlic cloves, skin on - cut in half
Freshly ground black pepper
2 whole star anise
30ml white wine vinegar
30ml of water
45ml of dry white wine
15ml double (heavy) cream
120g unsalted butter - cut into cubes and kept cold in the fridge until needed
Juice from half a lemon and the zest from a whole lemon
salt and freshly ground black pepper
a pinch of cayenne pepper
Put the shallots into a pan with the white wine vinegar, wine and the water. Reduce to a quarter of the original amount liquid wise. This is important or your sauce will taste of vinegar.
Add the cream and boil for a minute.
Now, whisk in the butter cubes a few at a time, keep whisking whilst taking the sauce on and off the heat and keep adding a bit more butter.
The sauce should look smooth and shiny but with no sign of an oily film.
Now whisk in the lemon juice and zest and season to taste with a teeny bit of salt, black pepper and the cayenne pepper.