Archive for » February 9th, 2008«
This is a very elegant starter, it makes for wonderful presentation and tastes gorgeous. I serve 2 per person as a starter but for photo purposes I arranged 3 on a plate. I also am not a big fan of salmon eggs, I don’t like how big they are or the taste, so you can use salmon eggs to top, instead of my little red caviar eggs. I also know traditional guacamole is made with chopped tomato in it, but again I do not like tomatoes so I did not use them, so do please add them if you like. This takes quite some time to prepare as it is a little fiddly tying the chives around the salmon, but the final result is well worth the effort and I have always had rave reviews. Is definitely a dinner party affair.Ingredients
8 Large tranches of smoked salmon
2 Medium avocado’s
1 tablespoon lemon juice
1 Tablespoon guacamole spices (where I live they sell this in a spice jar just like garlic powder, so either make your own guacamole recipe if you can’t get this or I suppose if you know of a good packet mix, that would work, just don’t follow my directions and make according to the packet instructions.)
100g fish eggs (You can use salmon or what ever you prefer.)
8 Chive strands (make sure they are of good length.)
20g Fresh dill for garnish.
Method
Guacamole
1. Cut avocado in half and remove pip, spoon avocado in to a medium bowl.
2. Mash the avocado in a medium bowl with the tablespoon of lemon juice, mash until your likeness, some people like smooth guacamole and others prefer more chunky. Add 1 tablespoon of spice and mix. At this time if you want to add chopped tomatoes, add those and mix to combine.
Assemble
1. Lay a tranche of salmon flat, place 1-2 teaspoons of guacamole into the centre (I say 1-2 depending on the size of the tranche.) gather salmon up, so it forms a little bundle.
2. Secure the top with a strand of chive, and top with eggs, garnish with a little dill.
To Serve: Arrange a few sprigs of dill on a small plate, arrange bundles around these. Bon Appetit.
Serves 4
All photo’s taken by me unless otherwise stated.
This is the last recipe I made for the recipe swap on recipezaar, I am not a big fan of chili, My hubby adores a good chili. He said this what quite good, he says he has had better, but still gave this 4 out of 5, it was also for me, really easy to make, with no effort which I love. If you want to see other recipes by this chef click here.
Ingredients
2lbs Mince meat
2 (10 1/4 ounce) Cans chili beans
2 (10 1/4 ounce) Cans corn, drained
2 Tablespoons chili powder (I added more)
2 Teaspoons pepper
1 Teaspoon salt (optional)
2 (10 1/4 ounce) Cans Rotel tomatoes
1/4-1/2 Cup minced onions (I just finely chopped 1 onion.)
2 Teaspoons minced garlic
1 (10 1/4 ounce) Can tomato soup
Method
1. Cook onion and garlic until soft, add mince meat, and brown.
2. Add the rest of the ingredients.
3. If you like it more saucy, add a can-or-two-full of water.
4. Simmer on stove until hot/boiling, I simmered about 30 Min’s to make sure the meat was cooked through and to allow the flavours to come through.
5. You can also cook this in a crock pot on low for up to 10 hours.
To Serve: Place chili in a bowl, top with sour cream and sprinkle some fresh chopped chives over.
All photo’s taken by me unless otherwise stated.
