Back on Wednesday 9th March, Zest Fine Foods held one of it's, now renowned, cookery demonstrations. The night was a huge success, with an exciting range of new and existing customers filling the venue.
On the event, Richard Cort, owner of Zest Fine Foods, had this to say : "I sincerely hope that everyone enjoyed the evening as much as I did, and on everyone's behalf, I would like to thank both John Benson-Smith, our consultant chef, and also Adam Healy, our head chef, for making the evening both informative and fun. They are both great guys to work with."
Here is one of the recipes featured on the night for you all to try at home . . .
THE THREE BEARS
Sweet & sour red onions plonked onto hot smoked salmon with blobs of yoghurt and chive sauce.
300ml red wine vinegar
125g caster sugar
3 medium sized red onions, thinly sliced
4 x 80-100g smoked salmon fillet portions (skin, bones & brown bits removed)
A little olive oil
175ml natural yoghurt
1 tablespoon olive oil
1 tablespoon finely chopped fresh chives
Salt & pepper
A selection of soft herbs e.g. flat leaf parsley, coriander, chives etc (drizzled with olive oil)
1.Place the red wine vinegar and sugar together in a pan. Boil until the sugar has dissolved and then add the onions and leave in the mixture until they turn transparent.
2.Combine all the dressing ingredients and put to one side.
3.Rub the salmon with a little olive oil and then sear in a very hot dry pan for about a two minutes on each side. If the salmon fillet is quite thick, you may need to run it through the oven for a couple of minutes at 190 degrees Centigrade.
Drain the liquor from the onions and discard. Drizzle the dressing onto large plates in a zigzag style. Place the onions in the centre of the plate and arrange the salmon on top. Garnish with a few herbs.
Note: The onions and dressing can be prepared in advance, leaving the salmon to be seared just before serving.
If you missed out on this event, do not fear. Zest will be hosting another on the 4th July, and details can be found here. For more information about Zest, and their excellent menu, see their feature page here.
Member since: 9th July 2012
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