For the latest product updates, new recipes & special offers - join our database.

KEDGEREE

225g orzo 3 eggs 6 rashers bacon 2 red onions 225g button mushrooms 3 fillets of smoked fish 1 lemon zest Handful fresh herbs Pinch ground cumin Dash of tabasco Salt and pepper

Cook orzo in plenty of salted water until al dente - be careful not to overcook.  Drain and refreshen.  Pour over a little olive oil and toss through.  Hard boil eggs.  Cool. Trim bacon and cut into 1.5cm squares.  Cook and brown in a pan.  Cut red onions into similar size squares and fry in bacon juices until soft.  Cut mushrooms into quarter sand brown in same pan.  Add fat if required. Toss all ingredients together and taste.   Adjust seasoning to required taste.  Finish with a dollop of Creme Fraiche.

CAPER, LIME & PARMESAN CRUST HOT SMOKED SALMON

 

4x160g hot smoked salmon, boned, skin on 380g capers Rind of 4 limes 1 cup fresh parmesan

Drain and rinse capers in cold water.  Squeeze dry thoroughly.  Grate parmesan coarsely.   Put capers and lime rind in the food processor and process.  Do not process into a paste.  Add parmesan and pulse a couple of times to break up the cheese.   Spread the caper mix evenly over the salmon and grill until a crust is formed being careful not to dry it out.   Serve with leafy greens dressed with balsamic vinegar and good olive oil   Garnish with lime wedges.