Recipe File

Recipes by Sally McKay 

Smoked Salmon Rillettes

Ingredients150g hot smoked salmon, skin removed and broken into pieces70g cream cheese 70g crème fraiche 2tbsp finely chopped chives1tbsp finely chopped dill 1/4tbsp fine sea salt 1/4tbsp Worcestershire sauce 1/2tbsp lemon juice Salmon Roe and Dill springs to garnish

Method

Combine all ingredients in a bowl using a fork or stiff whisk until a paste forms, a few bigger chunks are fine, the texture shouldn’t be too smooth. Taste and adjust seasoning if required. 

Assemble crudités on a platter. Place the rillettes in a bowl and top with salmon roe and dill springs. 

To serve: scoop into the rillettes using the crudités, or serve on top of blinis (miniature drop scones). Use assorted crudités such as; fresh radish, cucumber slices, baby cos leaves, zucchini slices, lightly blanched beans etc. 

Note: Rillettes can be mad a day in advance and placed in an airtight container in the fridge. 

Serves 4-6 


Braised Chicken with Lemon, Oregano and Olives

Ingredients 
600g boneless chicken thighs, skin on 2 tbsp fresh oregano, plus extra to serve
1 lemon ½ tbsp chopped thyme leaves 
1 tbsp extra virgin olive oil ½ cup of your favourite black olives 
2 tbsp butter, cold ½ tsp honey 
1 cup chicken stock 1 tsp sea salt 
1 tbsp chopped flat parsley Freshly ground black pepper 
Boiled rice or soft polenta to serve  

Method

Cut the chicken thigh pieces in half. 

Cut about a quarter from one end of the lemon and slice very finely, stopping about a quarter from the other end. Discard the two end pieces and remove any pips. 

Heat oil and half of the butter in a shallow pan over high heat. Brown chicken on both sides in batches, remove from pan. Drain half the oil from pan and discard. 

Add the stock and lemon slices to the pan and bring to a simmer, then return the chicken to the pan. Cover and simmer very gently for about 12 minutes, or until chicken is just cooked. Add parsley, oregano. Thyme and olives to the pan. 

Increase heat, remove chicken and lemon, and simmer sauce until reduced by half. Add remaining butter to sauce, remove from heat, and quickly start whisking. The sauce will change colour and then thicken slightly. 

Stir in the honey, salt and pepper, then return chicken and lemon to pan. Simmer for one minute. 

Check seasoning, garnish with oregano leaves and serve with rice or polenta. Serves 4 


Biscuit Crumble Ice-Cream

Ingredients

600ml thickened cream                         ¼ cup butter, melted

395g tin condensed milk                       1 tbsp white sugar 

8 of your favourite biscuits (sweet or 2 tbsp brown sugar savory, filled or unfilled) 

Good pinch of salt                                  

Method

For the ice-cream, combine cream and condensed milk in a mix master and beat until thick and fluffy. 

Transfer to a freezer-proof container and freeze until solid, at least 4 hours. 

For the crumble, heat the oven to 180C. Place the biscuits in a plastic bag and lightly crush them. Combine with the brown sugar and butter and spread the mixture on a lined backing tray. If using sweet biscuits, you can reduce the brown sugar by half. Scatter with the white sugar and salt. Bake for 10-15 minutes until well toasted. Cool, then break the crumble up so that it can be scattered. Scatter the crumble onto scoops of ice-cream to serve. 

You can fold the crumble through the ice-cream before freezing if you prefer. You can also buy good vanilla ice-cream and fold the crumble through that. 

Serves 8 

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