Dill and Salt-Cured Salmon
- 1 ½ cup (450g) rock salt+
- 2 tablespoons caster (superfine) sugar
- 1 ½ tablespoon water
- 1 tablespoon white peppercorns
- 1.5kg side salmon, trimmed and pin-boned++
- 1 bunch dill, chopped
- ⅓ cup (80ml) brandy
- 1 teaspoon caster (superfine) sugar
- sea salt and cracked black pepper
- 1 teaspoon store-bought grated horseradish
- 2 teaspoons white wine vinegar
Process the salt, sugar, water and peppercorns in short bursts in a food processor until just combined. Place the salmon on a tray, rub with the dill, then the salt mixture. Cover with plastic wrap, place a tray on top of the salmon, weigh down with a heavy object and refrigerate for 24 hours.
To make the brandy dressing, place the brandy, sugar, salt and pepper in a saucepan over high heat. Bring to the boil and cook for 2 minutes or until reduced by half. Stir through the horseradish and vinegar and cool slightly. Thinly slice the salmon, spoon over the dressing and serve with chunks of dark rye bread. Serves 12.
+ The type of salt used for curing is important. You should use rock salt rather than a finer salt because its coarseness cures the meat without imparting too much saltiness.
++ Ask your fishmonger to pin-bone the fish for you. Alternatively, run your fingers along the fish and remove any protruding bones with a set of tweezers.
+++ The salmon will keep, tightly covered, in the refrigerator for up to 3 days.
Bleu Cheese & Caramelized Onion Brioche
- 1 x small (260g) loaf brioche, cut into rectangles
- ⅓ cup (90g) caramelised onion relish
- 1 small Granny Smith (green) apple, thinly sliced
- 1 tablespoon olive oil
- 20g butter
- 200g blue cheese, crumbled
- chervil leaves and cracked black pepper, to serve
Spread the brioche with the caramelised onion and top with apple slices. Heat the oil and butter in a non-stick frying pan over medium heat. Add the brioche, apple-side down, and cook for 1–2 minutes each side or until golden. Top with the blue cheese, chervil and pepper to serve.
Chili & Lemongrass Chicken
- 2 teaspoons sesame oil
- 2 stalks lemongrass, very finely chopped
- 2 large mild red chillies, seeds removed and chopped
- 1 tablespoon finely grated ginger
- 500g chicken mince
- 3 tablespoons lime juice
- 3 tablespoons fish sauce
- 2 teaspoons brown sugar
- ¼ cup shredded mint leaves
- 16 witlof (Belgian endive) or baby cos (romaine) leaves
Heat a frying pan over high heat. Add the oil, lemongrass, chilli and ginger and cook for 1 minute. Add the mince and cook, stirring, for 5 minutes or until the chicken is cooked through. Stir through the lime juice, fish sauce, sugar and mint. Spoon the lemongrass chicken into the witlof and serve. Makes 16.
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