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Miguel de Cervantes

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Entries in dill (5)

Monday
Apr272015

Cheese and Chard Triangles

On Friday I did my second demo at the Natoora shop in Turnham Green. I made loquat chutney, which we served with pappadums and naan bread, and these cheese and chard triangles. They were both very well received; a couple of people even asked if they could buy some, nice!

I deliberated a while over what to call these. In Australia I would have called them ‘pasties’ without a doubt, but in the UK that implies something Cornish and stodgy with a short and lardy pastry. Delicious, but not quite what I mean.

In Australia spinach and cheese pasties are almost as ubiquitous as meat pies. They are usually made with puff pastry and stuffed with spinach and cheddar or ricotta. My cheese and chard triangles are more like Turkish börek, since I use feta, as well as ricotta, and add dill and mint to the mix. I also tend to use filo pastry, though ready-made puff is a great cheat if you are short on time.

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Monday
Jan212013

Smoked salmon dip with dill and capers

Email from Mum this morning: "Just went to your blog to look for your smoked salmon dip recipe. It's not there. Can you email it to me? Or why not put it up? It would be an easy one for you to add."

She's right. This is a really quick and simple dip that always gets a thumbs up. It is great as a sandwich filling, on toast or with crackers or oatcakes. I often make it to take to work for lunch, for picnics or as a something to serve as nibbles before a meal. It also makes a great filling for quesadillas (see below).

You can use light cream cheese if you prefer but the consistency will be a bit thinner. This is ok if you are using it as a dip or spread, but not great for quesadillas.

Oh, and Mum - it's not my smoked salmon dip. It's Dad's. Credit where it is due. He won't mind though, I stole it years ago.

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Wednesday
Nov032010

Smoked salmon fettuccine with dill and capers

Last week I posted a recipe for prawn spaghetti. This is another of my favourite pasta dishes which is quick and easy to make and always pleases. I would have no reservations about serving this at a dinner party, people always ask for the recipe when they taste it and are blown away when I tell them how easy it is. The basis of the sauce is much the same as for the prawn spaghetti; a white wine reduction with shallots, lemon juice and capers, but with cream. While the prawn spaghetti is more of a summery dish, the simple addition of cream transforms the smoked salmon fettuccine into a rich and hearty pasta best enjoyed when it is cold outside.

I use (responsibly sourced) smoked salmon trimmings for this pasta. You could use a higher grade of smoked salmon, but I think it is wasted on such a dish. There is nothing wrong with smoked salmon trimmings, as the fish fanatics online shop explain, “The flavour is just as good as our other Smoked Salmon products but cheaper per kilo as it's not in perfect slices."  When you buy a smoked salmon dip, it is almost certain they are made from these and by purchasing them you can feel good about doing your little bit for the environment by using bits that would otherwise be wasted.

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Sunday
Oct312010

Pan-fried plaice fillets with chunky salsa verde, puy lentils and garlic croutons

I tried out this dish for the first time the other night and it was fan-f**king-tastic. Wow! I would say this is the closest I have got to perfection for a while.

I thought it would be nice to follow up the salsa verde post with a dish that uses it, albeit not quite in its pure form. I would like to take full credit for the recipe, but I have a vague recollection of eating something like it at The Giaconda Dining Room last year. I was plied with several glasses of albarino (albarino, albarino) at the time, hence the hazy memory, but there are a few details which I remember clearly; white fish, lots of herbs, capers and croutons. The croutons were the key to the dish, giving it a wonderfully dynamic texture and providing a perfect contrast to the delicate flesh of the fish.

I have used this as the basic premise and taken it a step further by replacing the simple mix of herbs and capers with a roughly chopped salsa verde and I think it works, well, fan-f**king-tastically. The lentils I added for substance and because they go well with parsley. I found their earthiness well balanced with the tart, citrusy dressing.

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Thursday
Oct282010

Salsa verde, the green stuff

 

In English salsa verde literally translates as green sauce. This can be the cause of some confusion because there are many green sauces in this world.  Wikipedia cites five variations and suggests a shared history for the European versions:

The basic recipe is probably from the Near East and, as such, is probably at least 2,000 years old. Roman legionaries brought it to Italy, from where it was exported to France and Germany. Evidence suggests that it was introduced in Frankfurt am Main by the Italian trading families Bolongaro and Crevenna around 1700. A possible origin of the German variant are French Protestant immigrants emigrating to Kurhessen in the 18th century.

In this post, I am dealing with the Italian version.

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