Finger lickin’ good
Cured salmon with shrimp and horseradish
Ingredients (serves 4)
250g cured salmon (gravadlax)
100g shrimp
50g mayonnaise
10g freshly grated horseradish
2 chopped chives
Mix the mayonnaise and horseradish together with chopped chives. Add the shrimps, divide into four and wrap in the cured salmon.
Chicory, marinated vegetables
Ingredients
1 chicory
¼ red pepper
¼ green pepper
10g fennel
5g samphire
5g sea purslane
75g cucumber
10g coriander leaf
5g cardamom
100g white wine vinegar
100g sugar
Salt & pepper to taste
Mix the cardamon, vinegar, sugar and pepper together. Half the chicory, remove core and place in half the mixture to soften. Thinly slice the rest of the ingredients and place in mixture. When ready to serve place a little of the pickle in the centre of one of the remaining chicory leaves and fold to form a wrap.
Crispy spiced quail with kumquat marmalade
Ingredients
2 quails (remove the legs and breast, keeping the wings on)
4g cardamom
4g star anise
4g caraway
4g fennel seeds
15g salt
15g sugar
150g water
10g fresh coriander
Advertisement
Hide AdAdvertisement
Hide AdMix the above ingredients together and then place the quail in the liquid to marinate overnight.
For the batter
200ml buttermilk
2g turmeric
2g ground cardamom
Salt & pepper to taste
100g Carbonated Water
25g Self Raising Flour
25g Cornflour
Mix together. Remove the quail from the brine, pat dry and marinate in the buttermilk for approximately 4 hours. Mix the water and flours together. Remove, the bird from the buttermilk, then coat in the batter mix.
Fry the quail until crispy in hot oil.
For the kumquat marmalade
115g kumquats
1 lemon
30g sugar
Slice the kumquats, then boil with the sugar and lemon juice until soft (5mins). Cover with cling film and let stand for 5 mins.