Smoked Salmon with Thai Dressing - serves 4

• 1 red chilli, deseded and finley chopped
• Juice of half a lime, remaining lime cut into wedges for garnish
• 2 tbspn Thai fish sauce
• 1 tbspn light soy sauce
• 2 tbspn toasted sesame oil
• 2 tbspn dark brown sugar
• 240g smoked salmon
• 150g roquette

Instructions

1) For the dressing, mix together the chilli, lime juice, thai fish sauce, soy sauce

sesame oil and sugar, stir well to dissolve the sugar and season well with freshly ground black pepper.

2) Fold the smoked salmon slices onto 4 plates and drizzle over the dressing, garnish with a wedge or lime and roquette leaves and serve.

 

 

 

back to top

 

 

 

 

 

 

 

 

Slow Cooked Lemon & Thyme Lamb Shanks - serves 4

• 750g Potaotes (preferably desiree) peeled & cut into 5cm pieces
• 40g Butter
• 1/2 cup Milk
• 1/2 cup Grated Parmesan
• 2 finely chopped Chives
• Lemon wedges to serve
• 4 large Lemon zested and juiced
• 6 Sprigs of fresh Thyme

 

Instructions

1) Preheat oven to 180c

2) Place lamb shanks in a roasting dish and season with salt and pepper

3) Mix chicken stock, lemon zest, juice and thyme in a jug and pour over the shanks

4) Cover pan tightly with foil ,roast shanks for 1 1/2 hours

5) Remove foil and roast for a further 30 minutes or until lamb is browned and tender

6) Meanwhile place potatoes in a pan and cover witth cold water

7) Place over high heat and bring to the boil, reduce the heat to medium, simmer until tender and drain well

8) Return to the pan, add butter and milk and mash until smooth , season and add chives and parmesan and mix well

9) Spoon mash into shallow bowls and top with lamb shank, spoon over sauce from roasting tray, serve with lemon wedges

 

 

 

back to top

 

 

 

 

 

 

 

 

 

Spice Figs in wine- serves 4

• 300ml sautemes (or any other sweet wine)
• 2 tbspn caster sugar
• 2 strips lemon zest
• 1 cinnamon stick
• 1 small piece of fresh ginger peeled
• 2 star anise
• 16 figs

Instructions

1) Preheat oven to 200c , gas mark 6

2) Pour 300ml of sweet wine, 2 tbspn caster sugar, cinnamon stick, 1 small piece peeled fresh ginger, 2 star anise and a 100ml water into a saucepan

3) Place on a low heat and stir until the sugar has dissolved

4) Increase the heat and simmer until a syrupy consistency has been reached

5) Cut a cross in the top of 16 fresh figs, ensuring that you do not cut more than half way down

6) Place the figs in a roasting tray and pour over the syrup ensuring all the figs are covered well

7) Bake for ten minutes or until the figs are just tender

8) Serve hot with ice-cream or creme fraiche

 

 

back to top