Page 6 - Fresh Magazine – A Christmas of Good Food Karma

classic christmas
SUPERVALU LOVES IRISH CRAFTS THE RIBBONS THROUGHOUT THIS FEATURE ARE FROM A.RUBENESQUE, THE SPECIALIST IRISH RIBBON SUPPLIERS NOW SADLY CLOSED. THE DELIGHTFUL MISTLETOE RIBBON WAS CREATED BY OWNER AND DESIGNER ALEXA O’BYRNE WHO IS STILL AVAILABLE FOR PRIVATE DESIGN COMMISSIONS THROUGH THE OLD WEBSITE.
WWW.ARUBANESQUE.IE
BUCKWHEAT CRÊPES WITH SMOKED SALMON AND RICOTTA
SERVES 4
FOR THE BUCKWHEAT CRÊPES 100g buckwheat flour
100g plain flour
2 eggs
250ml milk
2 tablespoons olive oil, plus extra for
frying
salt and freshly ground black pepper
FOR THE FILLING
100g ricotta cheese
100g crème fraîche
1 lemon, zest and juice
salt and freshly ground black pepper 125g smoked salmon, chopped
1 ripe avocado, diced
40g rocket, plus extra to serve lemon wedges, to serve
1 To make the crêpes, combine all the ingredients in a bowl to make
Good Food Karma
MAKE THESE IN ADVANCE SO THAT THEY HAVE TIME TO CHILL AND CREATE SOME CHILLING TIME FOR YOURSELF TOO.
WHIPPED FETA CHEESE WITH MELBA TOAST
a batter. Set aside for half an hour to settle.
Ham Cooking Times & Weights
SERVES4TO6 1
2To cook the crêpes, heat 1 tablespoon of olive oil in a frying pan and add a ladleful of the batter.
1 ciabatta, cut into 1.5cm crostini, or melba toast
2 tablespoons olive oil
salt and freshly ground black
pepper
125g feta cheese
50g crème fraîche
1 tablespoon honey
pinch of chilli flakes
100g cherry tomatoes, halved lightly dressed baby salad
leaves
Preheat the oven to 200°C/gas 2mark 6.
Brush the crostini with a little olive
oil. Season with salt and freshly ground black pepper and place on a baking tray. Bake for 10 minutes, until slightly toasted and crisp. Set aside.
3
some seasoning in a blender. Scrape the sides of the bowl and process 4again until smooth.
Transfer to a serving bowl, sprinkle
with chilli flakes and drizzle with honey. Serve with crostini, the halved cherry tomatoes and some lightly dressed baby salad leaves.
150°C/gas mark 2
8 to 10lb: around 3 / hours
10 to 12lb: around 3 / to 4 hours 12 to 15lb: around 4 to 4 / hours 15 to 18lb: around 4 / to 5 hours 18 to 22lb: around 5 to 6 hours 22 to 24lb: around 6 to 6 / hours
Cook for 1 to 2 minutes on each side, then remove from the pan. Repeat 3with the remaining batter.
Blitz together the feta, crème
fraîche, honey, chilli flakes and
Combine the ricotta, crème
fraîche, lemon zest and juice in a bowl and season with salt and pepper. Stir until smooth, then add the chopped smoked salmon and diced avocado.
and add some rocket leaves. Roll 5tightly and refrigerate until required.
4
Spread a layer of the smoked
salmon mixture onto each crêpe
Cut in half on the diagonal and
serve with some extra rocket and a lemon wedge if desired.
4 | FRESH WINTER 2015