I have an international background and years of expertise in making preserves of all kinds. I am passionate about food - using the best ingredients available - and I enjoy cooking and pleasing those who eat my food; it is a form of giving love to others.
I showcase my products in Bulwick Village Stores, where I have a permanent tasting table. My idea is that customers should taste before they buy - in fact when customers taste they almost invariably buy - the problem usually is that they are not sure what to choose!
The Pickled Village range now grace the shelves of Harvey Nichols, local Waitrose branches and some wonderful delis, farm shops, garden centres and gift shops throughout the UK.
Recipes by Camille Ortega McLean
The Pickled Village 15 Main Street, Bulwick, Northants, NN17 3DY Tel: 01780 450774 www.thepickledvillage.com
Come and get pickled with us in Bulwick.
The small shop with the huge welcome! Enjoy our tasting table, where you may try out one, a few or all of our products - if you dare… Our Tea Terrace is open for tea and coffee as well as a delicious snack menu available all day!
Chargrilled Salmon With Beetroot And Horseradish Chutney (Earth & Fire)
Need to rustle up a lovely weekend lunch for friends? This dish is an adventure in fl avour and the colours really pop on the plate. We could eat this forever frankly.
Preparation time: 10 minutes Cooking time: 15-20 minutes Serves: 2
Ingredients: 2 fi llets of wild/organic salmon Melted butter/oil Sea salt Freshly ground pepper ½ jar of Earth & Fire (a beetroot chutney with horseradish and chilli) 350g baby new potatoes 1 tbsp mayonnaise 1 tbsp soured cream 2 tsp fresh chives, fi nely chopped 1 salad onion, chopped 2 tsp fresh dill, fi nely chopped Bag of baby leaf spinach A few fresh mint leaves, torn
Method: To prepare the potato salad, boil or steam the potatoes until just done. Meanwhile mix the mayonnaise and soured cream and add the chopped salad onion and herbs. Season generously with salt and pepper and mix well. Once the potatoes a little, stir into the soured cream mixture - keep warm. To fry salmon fi llets, brush the fi sh with melted butter or oil. Heat a griddle pan or frying pan until hot, then place the salmon fi llets in, skin-side down. Fry for 4-5 min on this side, until the salmon becomes opaque in the middle. Turn the fi llets over for a further three min until the salmon is just cooked. Meanwhile, lightly steam the spinach until wilted. Spoon a generous amount of beetroot chutney onto the plate and top with torn mint leaves. Serve with the salmon, the wilted spinach and potato salad. And don’t forget a glass (or indeed bottle) of crisp, chilled Sancerre or similar.
NOTE: The p otato salad could be served hot or cold.
Opening times: Mon - Fri 9am - 5pm & Sat 9.30am - 4.30pm
Follow us on Twitter - @pickledvillage & Facebook
|