Salmon mousse originates from The Crusoe Hotel, Lower Largo, Fife, in Scotland. Chef J.A. Crawford Horne invented a dish called salmon pâté which included cucumber in the mixture. To modernise this dish, substitute half of the fresh cream with sour cream for a healthier option.
A stylish classic on the dinner party scene in the 1970s – and it’s back on the menus of some of the world’s most fashionable restaurants. To modernise…
The fresh and earthy flavours of a Waldorf salad are surprisingly delicious with tender meat. Seared beef Waldorf salad with pont-neuf potatoes is the perfect combination of salty, creamy, tangy and fresh. Cook’s tip: In France, thick-cut potato chips are called pommes pont-neuf.
This layered fruit sorbet terrine with fresh berries and fruit coulis is great as it can be made days ahead and kept in the freezer. A wonderfully light…
Makes: about 15 TO DRINK: Nuts add a certain richness that asks for a wooded sauvignon; enjoy with Bellingham Maverick Wooded Sauvignon Blanc 2005
This was inspired by the suspiros (meringues) and bag of beautiful almonds we brought back from the Algarve. This has dates and figs served in layers with whipped…
This recipe was adapted from a book called The French Kitchen, by Fran Ward and Joanne Harris. It’s not only one of the easiest I’ve tried, but also one of the best. If you’re having a lot of people over for lunch you can take the pressure off and make the pastry the day before. Cook’s tip: The recipe is easily halved if you use a smaller frying pan, about 20cm – 25cm.
This is excellent as a side dish, or add ready-cooked chicken breast strips before baking and serve as a main course for a quick weekday supper. TO DRINK:…
This jam is not as sweet as jam you would normally make (which uses roughly equal parts fruit and sugar), but it’s packed with flavour. Try to use beautifully ripe strawberries with loads of flavour – half are kept whole and the other half chopped. Take note that this jam does not last as long as a normal home-made jam would.