What is the difference between gravadlax and smoked salmon? The obvious one would be the lack of smoke on the gravadlax. Another difference is the subtlety of flavours. Gravadlax is cured fish. whereas smoked salmon is cured and smoked. With the more traditional recipes the cure would also include something like fennel herb, but there are some contemporary twists with vodka and beetroot etc.

At one end of the spectrum is the raw fish served up as fresh as possible as sashimi or sushi. One misconception is that sushi is raw fish but it’s actually rice and anything goes with it. Sashimi is the sliced fish on it’s own. Next could come cerviche which is a quick cured raw fish. Often the cure is something as simple as lemon or lime juice which almost cooks the fish. For these type of dishes you would be expecting to make them live on the day. For gravadlax and smoked fish you are preserving your ingredients for another time.

So while all the chat about gravadlax? Coming this spring we will be starting our own range, these things take time to develop and perfect. If you have any ideas for recipes or flavours, please leave a comment.

 

 

Staffordshire smoked salmon sushi roll

This is a fairly straightforward party food. The main skills needed are an understanding of how to make rolled sushi. Once you have mastered that, you have a lot of options open to you. For this recipe, which was demonstrated at Betty’s Farm Shop, we used a few local ingredients. In fact the only none local ingredients were the rice and the seaweed, plus maybe the ginger and balsamic vinegar in the vac-packed pickle.

This roll has been made using seaweed (nori), sushi rice, a long baton of cucumber, this slices of vac packed pickle, our own smoke salmon and some horseradish. As we were trying to keep this as local as possible, the horseradish was an alternative to wasabi, the Japanese equivalent. I was told that the seaweed used to make nori is harvested in South Wales, so there is the possibility of native production sometime in the future.

Vac pack pickle

The vac pack pickle was made at home about 10 minutes before getting into the car, so maybe only had about 40 minutes on the clock before it was used.

 

The North Staffordshire oatcake is such a versatile ingredient. It spends most of it’s time being covered in molten cheese or wrapped around breakfast. This is an alternative use, think of blinis, those little east European pancakes and how often you would see them on platters at parties.

If you first grill your oatcakes until they are firm, then you are ready to go.

Ingredients:
1x 100g pack of Staffordshire Fine Foods smoked salmon
1x North Staffordshire oatcake
5x tbs creme fraiche
1x tbs horseradish sauce

Method.

Trim the oatcake into a square and then cut into 16 (4×4) equal squares. Mix the creme fraiche and horseradish together. Apply one teaspoon of the mixture to each square and one sliver of salmon. As long as the oatcakes have been grilled till solid, this will hold.

Serve with a sprinkling of finely chopped chive and parsley along with an optional slice of lemon to squeeze.

 

This was the runner up entry in the recipe competition that Brown and Green ran over the summer.

Adam Whittaker’s Staffordshire Huntsman’s Pie uses premium quality Staffordshire ingredients to make a rich pie which certainly has the ‘wow factor’ – perfect for a family special occasion, and ideal when the preparation is also shared and enjoyed together.

Prep time: 1 hour plus. Cooking: 1.5-2 hours. Serves 6-8

For the filling:
250g smoked venison
250g smoked pigeon breast
1 bottle of beer
250g washed potatoes
250g parsnips
250g carrots
2 table spoons beetroot chutney

For the water pastry crust:
450g plain flour
2 table spoons caster sugar
1 free range egg. lightly beaten
100g cheddar style cheese, grated
200ml water
60g butter
100g lard

For the bacon jam:
500g smoked bacon
4 cloves garlic
tabasco, to taste
1 medium onion
3 table spoons brown sugar
1 cup freshly brewed coffee
1/4 cup cider vinegar
1/4 cup honey

To make the bacon jam:
1. Fry the bacon in batches until lightly browned, cut into small peices
2. Fry chopped onion and garlic in the bacon fat on medium heat
3. Transfer bacon, garlic and onion to a heavy based pan, and add remaining ingredients
4. simmer for approx 1.5 hours, adding a cup of water every 20 mins
5. Cool slightly, then blend till finely textured

To make the filling:
1. In a little oil fry chopped venison and pigeon till browned
2. Add chutney to the pan and simmer
3. Boil all vegetables and mash together
4. Add 3/4 bottle of beer to the meat and chutney mixture, simmer until alcohol cooks off
5. Remove meat mixture from pan, and deglaze with remaining beer
6. Allow to rest

To make the pastry:
1. Mix flour and sugar together
2. In a well in the centre pour egg
3. Put lard, water and butter in a pan, heat gently till fat has melted and water boils
4. Pour mixture into the flour, stirring, till it forms a dough. Add grated cheese.
5. Knead until smooth, then roll.
6. Line a buttered baking tin/pie dish with the pastry, reserving enough for the lid

Putting the pie together:
1. Alternate a layer of meat mixture, and a layer of mash – 2 layers of each in the dish
2. Top with a thin layer of bacon jam
3. Pour over remaining liquid from deglazing pan
4. Top with pastry lid
5. Brush lid with beaten egg, and pierce several hols in the pastry lid
6. Bake at 180 degress celsius for 1.5 – 2 hours
7. Test if done by using a knife inserted into the centre, blade should be hot, pastry should be golden brown
8. Serve hot or cold, with a choice of salad or vegetables

Adam recommends….

…the following Staffordshire ingredients for his recipe, all available from Brown and Green at Trentham Estate

Staffordshire Fine Foods smoked venison and smoked pigeon, Lymestone Brewery beer, Kitchen’s at Horsley Beetroot and Cracked Black Pepper chutney, Hasbean Indonesian Java coffee, Staffordshire honey, Bertelin Staffordshire cheese.

Many thanks to Susie at the team at Brown and Green for running the competition and for allowing us to reprint the recipe.

 

 

 

Brown snd Green

 

Those lovely folks at Brown and Green have invited us along to showcase our smoked range.

Fresh out this month are 3 new items to the product line:

Cold smoked hake
Hot smoked pigeon breast
Hot smoked duck breast

This  is on top of the smoked salmon and venison that we have made since opening.

If you are in or around Derby Garden Centre, please come along and say hello.

 

This is a fairly quick but certainly easy recipe with smoked pigeon breast.

Ingredients (serves 4)

4 cold smoked pigeon breasts
4 slices white bread
1 small bag salad
1 glass red wine
1 tablespoon cherry jam

Method:

Pre-heat oven to GM6 / 200C / 400F

Put pigeon breasts onto a baking tray and into the oven for 6 minutes. Meanwhile toast the bread. Put wine into a pan and warm through with jam, allowing it to reduce to about half.

To serve: Use a round cutter to make shapes out of the toast. Put a handful of salad onto the centre of each plate. Place a toast round onto this mound. On top of that, put the pigeon breast, which has been cut into slices on the diagonal. Spoon some sauce around the plate and you are ready to take to table.

© 2011 Staffordshire Fine Foods A Peel House Investments Brand Suffusion theme by Sayontan Sinha