Tag Archives: salad

Pigeon and beetroot warm salad

25 Oct

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A warm salad of wood pigeon with toasted hazelnuts, walnuts, and fresh beetroot , can be used as a starter or as a delicious main course

Ingredients
Serves 2

* 1 tbsp olive oil
* 1 garlic clove finely sliced
* 1 rosemary sprig
* 2 pigeon crowns seasoned with salt and pepperimage 100g bag watercress
* 1 eating apple, quartered and sliced
* 4 cooked beetroots sliced and diced
* 100g toasted hazelnuts and walnuts roughly chopped

Method* Make the dressing by whisking the balsamic and olive oil together.

* Heat the oil in a frying pan. Add the garlic and rosemary, turn the oven up to 240°

* Brown the crowns in the hot pan with the olive oil, rosemary and garlic then place in the oven for six minutes. Allow to rest, then carve off the breastsimageimage
* Divide the watercress between 4 plates, arrange the apple and beetroot over, then the sliced pigeon breasts. Scatter with hazelnuts, drizzle with the dressing and serve straight awayimage
For more info contact me; simon.bingham@simons-sauces.com 0031(0)642297107image

Hot smoked salmon, beetroot salad and horseradish crème fraîche

12 Sep

Hot smoked salmon, beetroot salad and horseradish crème fraîche
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This easy salad From Raymond Blanc requires only a little cooking, but tastes sensational. If you can’t find fresh horseradish, you can add fresh dill to a jar of ready-made horseradish cream. An autumnal salad dish to be tried and tastedimage

Ingredients
For the salmon and beetroot salad
480g/17oz mixed beetroot such as Candy, Bull’s Blood and Golden
2 tbsp extra virgin olive oil
2 tsp aged balsamic vinegar
30g/1½oz shallot, peeled, finely sliced
4 pinches sea salt
2 pinches freshly ground black pepper
For the horseradish crème fraîche
100g/3½oz crème fraîche
1 tsp finely grated fresh horseradish
2 tbsp chopped fresh dill
2 pinches sea salt
To serve
120g/4½oz salmon that has been hot smoked, flesh roughly flaked
2 tbsp chopped fresh dill

method
1. For the beetroot salad, bring a large pan of water with a tight fitting lid to the boil, place a steamer insert on top. Add the beetroot, cover the pan and steam for 35-40 minutes, or until tender. (The beetroot is cooked through when a knife inserted into the centre meets no resistance.)

2. Remove the beetroot and set aside to cool slightly before peeling (you may wish to wear gloves when you peel the beetroot to prevent your hands from staining). Slice the beetroot into bite-sized pieces (about 0.5cm/½in thick), then place into a bowl with the olive oil, balsamic vinegar and shallot. Mix well, then season, to taste, with salt and freshly ground black pepper.

3. For the horseradish crème fraîche, mix all of the horseradish crème fraîche ingredients together, taste, and adjust the seasoning, if required.
To serve, divide the beetroot salad among 4 serving plates, scatter the salmon over the top and sprinkle over a little chopped dill. Arrange some fresh beetroot leaves on the side. Spoon the horseradish crème fraîche into small serving bowls and serve alongside.image
For more info call me 0031(0)642297107 or mail Simon.bingham@simons-sauces.com

Salt Baked Sea-bass with a summer fennel and bean salad

20 Jul

Salt Baked Sea-bass with a summer fennel and bean salad

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Although the most abundant ingredient in this recipe is salt, this dish is not salty. The purpose of the salt is to encrust the whole fish, cook it evenly and not let it dry out. The result is a very moist fish with clean and pure flavor. My favorite fish to cook using the salt crust method is the SeaBass, but you can use almost any whole fish. Serve this dish with a yummy salad for a simple summer meal. Oh and all the salad ingredients have been organically grown in mr garden😊

Ingredients
Serves 2

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For the sea bass

1kg Line-caught sea bass, gutted and scaled
1kg fine sea salt
2 free range egg whites
1Fennel bulb Finley sliced tops an fonds saved apart

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3 bay leaves
1 onion Finley sliced
1 lemon
1 bunch of dill , 1/2 Finley chopped

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1 handful cherry tomatoes halved
200g freshly podded board beans and peas , blanched and de skinned if you have the time😁

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Method

Preheat an oven to 220C

1. Mix together the 1kg of salt, dill and egg whites until you have a paste of damp salt.

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2. Line a large roasting tray with salt, at least 1.5cm deep

3. place the sliced fennel, onion, lemon and bay leaves on top of the salt base and place the sea bass on top of the salt.fill the cavity of the sea bass with the remaining dill

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4. Cover the sea bass with the remaining salt, patting it down so that it tightly and thickly covers the entire fish. Moisten the salt a little more if necessary to make it stick.

5. Place the salt covered sea bass into the preheated oven and bake for 30 /40minutes

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6. Meanwhile, make the salad Very finely chop the fennel fronds and place into a mixing bowl. Add the tomatoes, peas, broad beans and chickpeas. Stir in the lemon juice,and olive oil. Add the salad leaves and toss together Taste and season with pepper as necessary.

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7. To serve, crack the salt crust open and discard the salt. Peel away the skin of the fish, fillet the flesh, discarding any bones and serve immediately with the salad.

Bon appetite 😊🍴

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For more info don’t hesitate to mail or call :
simon.bingham@simons-sauces.com 0031 (0)642297107

Mackerel cooked with a Blowtorch Served with a Fennel Salad and Soy & Lime Dressing

9 Jan

If still not sure about cooking this recipe but want to try, how about me coming to cook it for you.

Mackerel cooked with a Blowtorch Served with a Fennel Salad and Soy & Lime Dressing

Mackerel one if my favorite fish to eat, a nutritious oily fish packed full of vitamins and omega and totally underrated, a sustainable fish that we should eat more often.

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Atlantic mackerel is often used in sashimi. Spanish mackerel has only a small percentage of red meat and a milder taste than other kinds of mackerel. King mackerel has a firm texture and distinct taste. Cero mackerel, caught in waters along the coast of Florida, has leaner flesh and more delicate flavor than most varieties. Pacific mackerel is an oily fish with an assertive flavor. Pacific jack mackerel (also called horse mackerel) is often tinned. Wahoo), is a subtropical fish with a delicate flavor; it is often used for sashimi.

Atlantic mackerel is often used in sashimi. Spanish mackerel has only a small percentage of red meat and a milder taste than other kinds of mackerel. King mackerel has a firm texture and distinct taste. Cero mackerel, caught in waters along the coast of Florida, has leaner flesh and more delicate flavor than most varieties. Pacific mackerel is an oily fish with an assertive flavor. Pacific jack mackerel (also called horse mackerel) is often tinned. Wahoo), is a subtropical fish with a delicate flavor; it is often used for sashimi.

Ingredients

Less than 30 mins Preparation time

30 mins to 1 hour Cooking time

Serves 4

For the mackerelAfbeelding 012

250ml/9fl oz cider vinegar, or white wine vinegar

250ml/9fl oz water

A handful of roughly chopped flat leaf parsley

40g/1½oz caster sugar

2 shallot’s thinly slice

½ tsp peppercorns

3-4 lemon slices

2 whole mackerel, filleted, pin bones removed

1 tbsp rapeseed oil

 

For the soy and lime dressing

1 tbsp soy sauce

1 tbsp water

1 lime, juice only

1 tsp fresh root ginger, peeled, finely diced

½ tsp dark muscovado sugar

For the fennel salad

Afbeelding 0141 tsp fennel seeds, soaked in water for 2 hours, drained and toasted in a dry pan

1 fennel bulb, finely sliced on a mandoline, slices soaked in ice-cold water for 20 minutes, drained

Half a red pepper finely sliced on a mandolin

A hand full of radish finely sliced on a mandoline

1 tbsp olive oil

½ lime, juice only

1 bunch rocket leaves

2 pinches sea salt

1 pinch smoked Spanish pepper or cayenne pepper if the smoked pepper is unavailable

Preparation method

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1. For the mackerel, heat the cider vinegar, water, parsley, caster sugar, shallot’s, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm then remove from the heat. Transfer the contents of the pan to a flat, shallow container and set aside to cool.

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2. When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes

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.3. For the soy and lime dressing, combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side.

4. Preheat the grill to its highest setting

5. When the mackerel fillets have marinated, remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking.

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6. Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. Place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through. Or alternatively I like to use a blowtorch  I know it sounds extreme but cooking the mackerel with a blow-torch gives a lovely charred flavor without overcooking the flesh. Drizzle the mackerel with rapeseed oil, gently blow torch on both sides until cooked through then season with salt and freshly ground black pepper.

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7. for the salad, combined. all the salad ingredients in a large bowl.

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8. To serve, divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds.

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For more info Mail or Call: simon.bingham@simons-sauces.com 0642297107

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If still not sure about cooking this recipe but want to try, how about me coming to cook it for you.

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