Recipes

  • 17th November 2010 Asparagus & Hot Smoked Salmon Terrine

    This terrine looks very professional and impressive, and yet is so easy to make. Ingredients 10 thin asparagus spears, trimmed to fit length of pan 2 large and long leeks 1 tablespoon butter 2 (250g) packages Philadelphia Cream Cheese, softened 100g Burren hot smoked Organic Honey-glazed Sa... Read more
  • 17th November 2010 Irish Soda Bread

    Ingredients 350g / 12oz wholemeal flour 125g / 4oz pinhead oatmeal or normal oatmeal 2 tsp bread (US: baking) soda, flattened in your hand with the teaspoon to avoid lumps 1 tsp salt 1 tsp runny honey 300ml (1/2 pint) buttermilk 2-3 tblsp milk Method Combine all the dry ingredients in... Read more
  • 17th November 2010 Warm Smoked Salmon with Cucumber & Dill

    Ingredients: 170 - 225g / 6 - 8oz Burren Smoked Salmon 8g / 1/4oz butter 6 tablespoons cucumber, peeled and cut into 1/4 inch (5 mm) dice Salt, freshly ground pepper and lemon juice 120 ml / 1/2 cup / 4 fl oz cream 2 teaspoons chopped fennel or 1 teaspoon chopped dill   Method: Sl... Read more
  • 17th November 2010 Smoked Salmon Quiche

    Ingredients: (makes 12 pieces) 125g / 4oz Burren Smoked Salmon - finely chopped 1/2 x 375g / 12oz packet frozen puff pastry - defrosted 375 ml / 12 fl oz / 1 1/2 cup heaved (thickened) cream 3 middlesized eggs 1/2 teaspoon salt Pinch of grated nutmeg Extra smoked salmon, dill sprigs and bl... Read more
  • 17th November 2010 Smoked Salmon Mousse with Prawns

    Serves 6 Ingredients 8oz / 225g pieces of Burren Smoked Salmon (cold sm.) 7 fl oz fish stock Juice of half a lemon Bechamel sauce made with 10 fl oz milk, 1/2oz butter and 1/2oz flour 2 tablespoons mayonnaise 4 level teaspoons gelatine dissolved in 4 tablespoons water 10 fl oz whipped... Read more

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