Sunday, 7 December 2014

Salmon Terrine with Bagel Toasts, my ideal Christmas breakfast.

Terrine, isn't that the French dish where ground meats are mixed and formed in a loaf tin? Yes, I thinks so, have I ever made a terrine before, nope, I have always presumed it would be a laborious dish that would not be very compatible with my busy life.  I'm not a big fan of fish either (You are probably wondering why have I made this dish now!) , but I'm a big fan of smoked salmon and this sometimes, when I'm in the mood,  stretches to salmon fillets. 
As December is probably the month which I look forward to the most as a food blogger: all the luxury, richness and indulgences, this dish, which includes smoked salmon and salmon fillets for breakfast represents all those of the above. I'm unsure what the majority of people eat for their breakfast on Christmas day, maybe a full English breakfast, a plate of chocolate or for some, smoked salmon with caviar? But for me, this Salmon Terrine with Bagel Toasts is what I'll be eating on Christmas day. In previous years I would eat fried fish, but I have found this to be quite "heavy" when served with other accompaniments and I would still be full for the main event. But with this Salmon Terrine this is not the case. I loved how easy it was to make, if you have a food processor, and how simple it was to assemble all the ingredients together - essentially the food processor does all the hard work and you reap the rewards with your patience, as the dish needs to be chilled. The soft cheese mixed with the salmon fillets prevented this dish becoming to fishy and I  loved the delicate texture of the smoked salmon.  I would recommend you make this dish as soon as you wake up (after opening you Christmas presents of course) as it will need to chill for at least two hours. Also, this dish makes a fabulous centre piece on  your kitchen table, perfect to introduce for the main event. This delightful recipe is from BBC Good Food Show Easy Cook, the December 2013 issue.
Here is my Salmon Terrine with Bagel Toasts:
Salmon Terrine with Bagel Toasts

Salmon Terrine with Bagel Toasts

Salmon fillets whizzed

Salmon fillets & smoked salmon - pre chill

Salmon Terrine  - underneath pre chill.

Recipe for Salmon Terrine with Bagel Toasts

Serves 8 Ready in 20 minutes, plus chilling
£1.18 a portion
138 calories, 6g fat, 2g salt,
Not suitable for freezing.

Olive oil, for greasing and brushing
bunch of dill
2 x 120g packs smoked salmon trimming
340g cooked salmon fillets, flaked
400g, light soft cheese
4 spring onions, finely chopped
pack of bagels

1) Prepare the loaf tin. Grease and line a 650g loaf tin with cling film (I used a food container) . Neatly arrange the whole dill and about half the smoked salmon on the bottom.
2) Make the mixture. In a processor, briefly pulse half the cooked salmon fillets, half the remaining smoked salmon and the cheese with some seasoning. Fold in half the chopped dill, all the spring onions and remaining salmon. Scrape into the tin, smooth over and chill for 2 hours.
3) To serve. Turn oven to fan 180C/conventional 200C/ gas mark 6. Put the bagel halves on a baking tray, brush with oil, sprinkle on chopped dill and sea salt, then bake for 10-12 minutes, until light golden. Turn the tin upside down, unwrap and serve on a latter with the bagel toasts.

I am sharing this with the monthly challenge: Festive Family Foodies  hosted by the lovely Vanesther  from Bangers and Mash  and Lousia from Eat Your Veg. This month's food is food to get the party started, my smoked salmon terrine would not only make a perfect breakfast, but a perfect nibble get the party started. In fact that sounds like a plan, a slice of terrine when I have my family get together.


Thursday, 12 June 2014

Sweet potato, chickpea & chorizo hash

Another day, another quick mid-week evening meal. A few months back I saw a deal for BBC Good Food Easy Cook Magazine, 5 issues for £5. Now, I have quite a few of the BBC Good Food books but I was enticed to purchase the magazine is primarily catered to the busy cook, which is perfect for a busy professional like me. This recipe is taken from the November 2013 edition and was also a way of making recipes from my several magazines, books, recipe cards: you get the drift!
Here is how my sweet potato, chickpea & chorizo hash turned out:
Sweet potato, chickpea and chorizo hash.

Sweet potato, chickpea & chorizo hash.

Recipe for sweet potato, chickpea & chorizo hash.

600g sweet potatoes, diced
1 tbsp sunflower oil
1 large red onion, thinly sliced
400g cooking chorizo sausages, skinned and crumbled
4 large eggs
1 green chili, thinly sliced into rings

1) Boil the sweet potatoes for 8 minutes until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 minutes until softened. Add the sweet potatoes and chickpeas and cook for 5 minutes more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 minutes, without stirring, until cooked through, crispy and golden on the bottom.
2) Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 minutes until the whites are set. Sprinkle with chili to serve. 


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