QUICK RECIPE TIPS FROM JANET

Whiskey cured smoked salmon with Janet’s Country Fayre Beetroot Blush and citrus mayonnaise
Recipe Created by DERRY CLARKE

Serves 4

15g (1/2oz) sea salt
15g (1/2oz) caster sugar
5 white peppercorns, finely crushed
15g (1/2oz) fresh dill, leaves striped off stems
1 tsp whiskey
2 tsp wholegrain mustard
2 x 150g (5oz) organic salmon fillets, trimmed
FOR THE CITRUS MAYONNAISE:
2 egg yolks
1 tbsp Dijon mustard
1 tbsp white wine vinegar
300ml (1/2 pint) olive oil
finely grated rind and juice of 1 lemon
FOR THE ROASTED BABY BEETS:
50g (2oz) rock salt
450g (1lb) baby beetroots, well trimmed
2 fresh thyme sprigs
25g (1oz) butter
1 tbsp aged balsamic vinegar
sea salt and freshly ground white pepper
6 tbsp Janet’s Country Fayre beetroot blush, to serve
microcress, to garnish
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Mix the salt, sugar, peppercorns and dill together. In a separate bowl, mix the whiskey and mustard together. Smear the salmon fillets with the mustard paste. Spoon the salt mixture over it, using the mustard paste to help it stick.
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Lay one fillet on top of the other to form a sandwich. Wrap in clingfilm, place a weight on top and chill for 2-3 days. Put on a tray as the salmon will exude a salty, sugary syrup.
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To make the citrus mayonnaise, combine the egg yolks, mustard, vinegar and seasoning in a food processor. Blend for 1 minute before slowly drizzling in the olive oil. Continue to add the oil slowly until the sauce reaches a thick mayonnaise consistency. Fold in the lemon rind and juice and transfer to a plastic squeezy bottle. This will keep happily in the fridge
for 2 days.
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Preheat the oven to 180C (350F), Gas mark 4. Lay a large sheet of foil on a baking sheet and spread the rock salt in the centre. Nestle the beetroot in the rock salt and scatter with the thyme. Scrunch the foil and bring the edges together to enclose the beetroot and seal. Bake for about 15-20 minutes or until the baby beets are tender. Remove, uncover and leave to cool slightly. Wearing a pair of thin rubber gloves (to avoid staining your hands), peel the beetroot while they are warm, using a thin-bladed knife.
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Heat the butter in a sauté pan. When it starts to foam, toss in the beetroot and cook, turning frequently, for a couple of minutes until coated in butter and glossy. Add the balsamic vinegar to deglaze and bubble until reduced and syrupy. Leave to cool to room temperature.
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When you are ready to serve the salmon unwrap and rinse it gently under cold water. Pat day with kitchen paper and using a long, straight-edged knife, slice off 8 horizontal slices. Trim down to neat rectangular shapes and use two to line each serving plate. Trim down the remaining salmon into 5cm (2in) x 2.5cm (1in) fillets - any leftovers would make an excellent salmon tartare.
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Decorate each serving plate with the citrus mayonnaise and gently put a roast baby beetroot on top; the remainder can be served in a separate serving dish. Spoon the beetroot blush into individual small bowls and place to the side. Garnish with the microcress and scatter around a few salt flakes to serve.
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RECIPE CREATED BY DERRY CLARKE FOR THE IRISH FOOD WRITERS’ GUILD AWARDS
2011

SWEET PEPPER RELISH:  for a dip or as an alternative to mayonnaise:
Soften a tub of Philapdelphia Cream cheese.  Empty into a small bowl.  Cream the cheese with a fork.  Gradually add in some Sweet Pepper Relish and blend until smooth with fork.  Cover & refrigerate.  This will keep for more than a week.  As a lunch-box spread, a topping for baked potatoes or bar b q steaks……………..deee…licious !!

TOMATO & CHILLI SALSA:  lightly panfry chicken breasts & then transfer to a roasting dish.  Pour over Tomato & Chilli Salsa & transfer to a hot oven. Bake for 20 minutes.  Remove & sprinkle grated cheddar  or slivers of mozzarella over dish.  Pop back in the oven.  When cheese has melted, serve with boiled rice or warm ciabatta.

SCRUMMY PLUM CHUTNEY: with duck.  Pan fry duck breasts.  Transfer to a warm dish.  Add a little wine and Scrummy Plum Chutney to the pan juices.  Stir and heat through and voila plum sauce for duck !

APRICOT & GINGER CHUTNEY:  Roast Chicken with a difference……. Roast a chicken.  Pour off the cooked juices into a pot.  Add some chutney and single cream.  Stir.  Heat through & in minutes you will have a delicious sauce for roast chicken.  A wonderfully simple alternative to gravy.

BEETROOT BLUSH: for a snack or starter course:  with a circular biscuit cutter, cut out circles of sliced bread.  Toast lightly.  Pan fry slices of black pudding.  Place black pudding slices on the toast circles.  Top with a spoonful of Beetroot Blush & a dollop of crème fraiche or mascarpone cheese.

With topside / fillet of beef :  heat up Beetroot blush in the microwave ( remove lid from jar !).  Mix a little horseradish with crème fraiche.  Serve the warmed Beetroot Blush with a teaspoon of the horseradish crème fraiche on top.  Scrumptiously different !!

FIG & APRICOT CHUTNEY:  with croistini – toast thin slices of French stick.  Place slices of parma ham or slices of salami on top.  Spread Fig & Apricot Chutney over the meat slices & finish with a sprig of tarragon.

Stuffed roast Lap of Lamb or stuffed roast Pork: Mix Fig & Apricot Chutney with breadcrumbs and stuff your meat as you would normally do.
Very posh !!

SUMMER SUNSHINE: a deliciously light & citrusy dressing.  Instead of adding mayonnaise, dress a waldorf salad or coleslaw with Summer Sunshine.

Lightly steam a mixture of green beans, broccoli spears, mang tous & sugar snaps.  Refresh immediately under cold water.  Drain well.  Pop into a serving dish & dress with Summer Sunshine -- & even nicer if you heat up the dressing beforehand.  Very healthy !

REALLY GOOD KETCHUP / SMART ASS SAUCE :  use as a pizza base sauce or a cook-in sauce with meatballs.

MANGO CHUTNEY: mix Mango chutney, chopped fresh chives & breadcrumbs together.  Spread on one side of mackerel fillets.  Then fold over the other side & transfer to a roasting dish.  Bake until cooked.  Deliciously healthy & good for the cholesterol !!

RED ONION MARMALADE: we all love it served with goats cheese but try serving with mashed potato or put a teaspoon on top of individual Yorkshire puddings.

Email: info at janetscountryfayre.com

Janet’s Country Fayre provides a range of traditional
and contemporary chutneys, relishes sauces, pesto’s,
salsas and dressings, made by hand and presented in a
highly distinctive range of packaging. 

Janet’s concept is based on combining all that is best in
indigenous Irish produce. Janet’s Country Fayre uses only
the very best quality ingredients ensuring absolute integrity
in taste and aesthetic appeal. 

In a food world gone mad - Janet’s Country Fayre is a touch of 
pure taste and additive free goodness! Enjoy

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