June 2010 Recipes (provided by Sarah Mellersh)
Char grilled Salmon Fillet with Lemon Thyme and Garlic
- 2 tbsp lemon thyme leaves
- 2 tbsp of cracked black pepper
- 4 cloves garlic, crushed
- Good pinch of Sea Salt
- 80 ml olive oil
- 2 x 500 g salmon fillets, skin on
Place the lemon thyme, pepper, garlic, salt and olive oil in a bowl and mix to combine. Rub all over the salmon and if you have time allow it to marinate for 20 minutes. Heat a char-grill pan over a medium heat or it can be cooked on a barbecue, again over a medium heat.
Cook the salmon skin-side down for 3–5 minutes, turn and depending on the thickness of the fillet. Cook for another 3-5 minutes or until your liking.
- 100 g Caster Sugar
- 4 tbsp golden syrup
- 1 ½ tsp bicarbonate of soda
Put the sugar and syrup into a heavy based saucepan and stir together to combine. However, once it is on the heat, you must not stir. Let the mixture melt over a medium heat. It will turn to liquid, and then you are looking for it to turn the colour of maple syrup. This will take 3 minutes or so. Off the heat, whisk in the bicarbonate of soda. The mixture will expand and aerate. Turn this immediately onto a piece of reusable baking parchment or greased foil.
Leave until set and then break it up.
It is very good eaten like this or sprinkled over ice cream or over chocolate mousse. It can also be dipped into melted chocolate and then allowed to set.
- 40 g pinhead oatmeal
- 25 g soft brown sugar
- 300 ml double cream
- 225 g fresh raspberries
- 2 tbsp Drambuie or Scotch whisky
- 1 tbsp Scottish honey
- Extra raspberries, to decorate
Line a grill pan with foil. Spread the oatmeal in an even layer over the foil and sprinkle evenly with the soft brown sugar. Place under a medium grill for 3-4minutes until the sugar begins to caramelise. Stir well and grill again until golden brown. Do not allow to burn! Cool completely then peel off the foil and break into chunks.
Softly whip the cream. Toss the raspberries with the liqueur and taste. If very sour, add a little sugar or honey.
Starting with the oatmeal, layer these three ingredients in tall glasses, ending with a layer of cream. Top with extra raspberries and serve immediately before the oatmeal goes soggy.
Serve drizzled with extra Drambuie mixed with warm honey, if liked.
Vietnamese Carrot Salad
- 2 limes, 1 juiced and 1 cut into cheeks to serve
- 3 tbsp fish sauce
- 3 tbsp sweet chilli sauce
- 2 cm chunk root ginger , finely grated
- 3 large carrots, finely shredded - a mandolin does the job quickly
- ½ white cabbage , very finely shredded
- Large bunch mint, chopped
- Large handful peanuts, toasted and chopped
Mix the lime juice, fish sauce, chilli sauce and ginger. Add the carrot, cabbage and mint and toss. Sprinkle with peanuts. Serve as a side dish. Excellent with barbecued food.
- 1 tbsp olive oil
- ½ medium cauliflower, cut into florets then into 5mm thick slices
- 1 shallot, peeled, finely diced
- 1 tbsp wholegrain mustard
- 1 tbsp white wine vinegar
- 3 tbsp rapeseed oil
- Handful of Rocket
Heat a frying pan until hot, add the olive oil and fry the cauliflower and shallot for 2-3 minutes, or until softened and lightly browned.
Whisk the wholegrain mustard, vinegar and rapeseed oil together, then pour over the cauliflower and stir until coated. Season, to taste, with salt and freshly ground black pepper, then add the rocket and stir again.