|
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
|
