Archive for » September 27th, 2008«
I love salmon and I love horseradish so for me you could not get a more winning combination. I upped the amount of horseradish listed to give it a real kick as we are such big fans. I wanted to serve this over spinach but the local grocery store had sold out, so I just served it over salad greens with a wild rice, vegetable side dish. It was a lovely light delicious dinner, if you want to read more reviews or see more photos please click here.
Ingredients
Marinade
3 Tablespoons oil
1 Tablespoon prepared white horseradish (I used 2 just preference.)
1 Tablespoon soy sauce
1 Garlic clove, minced
Salt & pepper
6 Salmon fillets (about 6 oz each)
Sauce
3/4 Cup sour cream
1/2 Cup mayonnaise
2 Tablespoons prepared white horseradish (I used about 3)
2 Tablespoons chopped basil
1 Tablespoon lemon juice
1 Teaspoon soy sauce
Method
1. Spray the grill with cooking spray.
2. Heat grill to medium-hi.
3. Mix sauce ingredients, season with salt & pepper to taste and refrigerate.
4. Mix marinade ingredients, brush on both sides of salmon.
5. Grill about 5 minutes per side.
Serve topped with sauce.
All photos taken by me unless otherwise stated.
This is the last recipe I made this month for the swap I am in and it was very good. I will say a couple of things to point out, use a light blond beer, I made with a strong brown and it is way to overpowering. I also made some caramelized red onion as a topper for the shanks, which went really well with it. The recipe was a great fall off the bone lamb shank recipe, I did add some bisto gravy granules at the end, to thicken into a sauce and because I used such a strong beer, I wanted to adjust the flavour. I served mine over mashed potato and I also crushed some of the cloves of garlic into the sauce for added garlic flavour. It was excellent and one I will be making again, if you want to see the original recipe please click here.
Ingredients
1kg Lamb shank (4 medium shanks)
1 Tablespoon olive oil
Pepper to taste
2 Medium brown onions, sliced (I only used 1 as I made caramelized red onion to top lamb shanks.)
12 Garlic cloves, peeled (I crushed 4 of them)
200g Mushrooms, coarsely sliced
1 Cup beer (Use a blond mild beer)
1 Cup of water (I added this as my shanks were huge and there was not enough liquid with just the beer.)
1 Tablespoon worcestershire sauce
2 Teaspoons beef stock powder
400g Crushed tomatoes
1 Teaspoon dried oregano
1 Teaspoon dried basil
1 Teaspoon dried thyme
1 Bay leaf, broken into quarters (I added 2)
I added 4-5 tablespoons of bisto gravy granules to thicken at the end and to add a bit more flavour.
Method
1. Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
2. Season lamb shanks with pepper.
3. Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
4. Place mushrooms and garlic cloves over the top.
5. Mix beer, water, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
6. Pour mixture over the top of lamb shanks.
7. Cook in crock pot on low for 6-8 hours depending on your crock pot.
8. Remove bay leaves. I removed the shanks and added the bisto at this stage, stirred to heat and thicken.
9. Serve with vegetables and juices poured over the top of the shanks.
I also cooked the entire thing in a pot on the stove over a low heat as I do not have a crock pot. I did cook the onions, crushed garlic and mushrooms to the pan and browned slightly before adding the lamb and pouring the sauce over, covered and cooked for about 4 hours.
I served mine over mash.
All photos taken by me unless otherwise stated.
