Griddled Salmon with Avocado and Sun-dried Tomatoes (Serves 4)
This dish works perfectly as a tasty starter
- 4 x 175g (6oz) skinless organic salmon fillets (pin bones removed)
- olive oil (for brushing)
- ½ lemon (pips removed)
- 2 avocados (preferably Hass)
- 12 sun-dried tomatoes in oil (drained and finely chopped)
- ½ small red onion (very finely chopped)
- 25g (1oz) wild rocket
- 1 tbsp chives (fresh)
- sea salt & freshly ground black pepper
Heat a heavy-based griddle pan until it’s smoking hot. Cut each salmon fillet into three pieces. Season and brush each one with a little olive oil. Arrange on the griddle pan or BBQ, then reduce the heat and cook for 1–2 minutes on each side, until just cooked through and golden brown. Remove from the heat and add a squeeze of lemon juice.
Cut each avocado in half and remove the stone, then carefully peel away the skin. Cut into thick slices and arrange in the centre of each plate or bowl. Scatter over the sun-dried tomatoes, red onion and rocket, and season to taste.
To serve: arrange three pieces of the salmon on each dish and scatter over the chives.
Warm Steak Salad with Horseradish Mustard and Balsamic Vinegar (Serves 4)
- 1 tbsp rapeseed oil
- 4 x 200g (7oz) striploin steaks (trimmed)
- 150g (5oz) mixed salad leaves
- 1 large carrot (cut into thin strips)
- 1 beetroot (peeled and cut into thin strips)
- 1 red onion (thinly sliced)
- ½ celeriac (peeled and cut into thin strips)
- microgreens (optional garnish)
- edible flowers (optional garnish)
For the dressing:
- For the dressing:
- 1 garlic clove (crushed)
- 2 tsp horseradish (creamed)
- 1 tsp Dijon mustard
- 2 tbsp extra virgin rapeseed oil
- 1 tsp balsamic vinegar
- 1 tsp fresh coriander (chopped)
- 4 tbsp beef stock
- sea salt & freshly ground black pepper
Remember to take your steaks out of the fridge at least 30 minutes before you intend to cook them to allow them to come back up to room temperature.
To make the dressing: place the garlic, horseradish and mustard in a bowl, then whisk in the extra virgin rapeseed oil and balsamic vinegar. Season to taste and add the coriander. Set aside until needed.
Heat the rapeseed oil in a large heavy-based frying pan over a medium heat. Season the steaks, add them to the heated pan or a preheated BBQ and fry for 4 minutes on each side, turning once, for medium rare. Remove from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes.
Add the beef stock to the frying pan that you’ve cooked the steaks in. Bring to the boil and reduce by half, scraping the bottom of the pan with a wooden spoon to remove any sediment. Whisk into the dressing. Place the salad leaves and vegetables in a large bowl and lightly coat with the dressing. Divide among plates, then carve the steaks into thin slices and arrange on top.
To serve: drizzle over any remaining dressing and garnish with the microgreens and the edible flowers, if using.
MacNean Cheesecake with Coole Swan and Macerated Summer Berries (Serves 4)
- 200g (7oz) cream cheese
- ¼ lemon (juiced and finely grated rind)
- ½ vanilla pod (split in half and seeds scraped out)
- 100g (3.5oz) white chocolate (broken into squares)
- 100ml (3.5fl oz) whipping cream
- 100ml Coole Swan Liqueur
- 4 shortbread biscuits (finely broken up)
- For the macerated berries:
- 225g (8oz) Pat Clarke’s Summer Berries (chopped)
- 2 tbsp crème de cassis
- 1 tsp vanilla extract
- 1 tsp mint or basil (chopped)
- To decorate: white chocolate curls, dried raspberries,
- Maltesers, spun sugar, fresh mint sprigs
Using a whisk, beat the cream cheese, lemon rind and juice, vanilla seeds, melted white chocolate and Coole Swan Liqueur together until smooth and light. Fold in the whipped cream until combined.
Transfer to a piping bag fitted with a 1cm (½ in) plain nozzle and place in the fridge until needed.
For the macerated berries, pour the crème de cassis and vanilla extract over the berries. Cover with cling film and shake. Leave overnight to infuse.
To assemble the cheesecake, divide the macerated berries among 4 martini/stemmed glasses and crumble the shortbread biscuits on top. Pipe the cheesecake mixture right up to the rim of the glasses. Decorate with white chocolate curls, dried raspberries, Maltesers, spun sugar and mint sprigs.
Delicious served with a shortbread biscuit for that added crunch!
- ‘Get set for BBQ season’ is published in Anthology Volume 10. Read more features from this volume or buy it now.
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