Crispy Skin Salmon, Sweet Spice Gherkin Salsa Verde, Asparagus and White Bean Puree 

Crispy Skin Salmon, Sweet Spice Gherkin Salsa Verde, Asparagus and White Bean Puree 

Crispy Skin Salmon, Sweet Spice Gherkin Salsa Verde, Asparagus and White Bean Puree 

  

SERVINGS

4

PREP TIME

20 mins

ASSEMBLY TIME

5 mins

INGREDIENTS

Ingredients 

3 Three Threes sweet spiced gherkins, plus 2 tablespoons gherkin juice from the jar  

1 bunch flat leaf parsley, leaves picked  

½ bunch chives, finely chopped  

2 tablespoons capers  

1 garlic clove, plus 1 clove extra, finely grated  

juice and zest of 1 lemon  

2 tablespoons olive oil, plus 2 tablespoons extra  

pinch of salt  

400g can cannellini beans, drained  

4x 150g salmon fillets, skin on  

2 bunches of asparagus, trimmed  

Salad-Ingredients

METHOD

Whisking

1. Finely chop gherkins, parsley, chives, capers and one garlic clove together on a board. Transfer to a small bowl and stir half the lemon juice, gherkin juice and two tablespoons oil until well combined. Season with a pinch of salt and set aside.  

Salad-Assembly

2. To make the white bean puree, place cannellini beans into a small food processor with the lemon zest, one tablespoon oil and remaining garlic and lemon juice. Blitz until smooth and season with salt to taste. Use a little cold water to assist blending if required. 

Blue-Cheese

3. Heat remaining tablespoon of oil in a large frying pan over medium-high heat. Add salmon, skin side down, and cook for 2-3 minutes or until skin is golden and crispy. Reduce heat to medium and continue to cook until heat has risen halfway up the side of the fillets. Turn and cook for a further 2-3 minutes or until cooked to your liking. Remove for pan and keep warm. 

Whisking

4. Return pan to medium-high heat and cook asparagus for 1-2 minutes or until starting to colour and soften. 

Blue-Cheese

5. To serve, divide white bean puree between plates and top with salmon, asparagus and salsa verde. 

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Rare beef & beetroot salad

Rare beef & beetroot salad

Beef & Beetroot Salad

SERVINGS

4

PREP TIME

5 mins

ASSEMBLY TIME

5 mins

INGREDIENTS

Left over or store bought Rare roast beef or rare steak

333 sweet beets halved

baby spinach and rocket lettuce mix

pink Radish thinly sliced

1 tin brown lentils

Danish blue cheese

Red onion thinly sliced

Dressing:

White wine vinegar

Honey

Olive oil

seeded mustard

1 garlic clove crushed

Salt and pepper

Salad-Ingredients

METHOD

Whisking

To make dressing whisk together all ingredients until well combined and season with salt and pepper.

Salad-Assembly

To assemble the salad start by placing the lentils and spinach mix in a bowl, add beetroots, red onion and radish.

Blue-Cheese

Finish by tearing the beef, crumbling the blue cheese and drizzling with dressing.

DEMONSTRATION

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Ultimate mustard pickle and gruyere toastie

Ultimate mustard pickle and gruyere toastie

Ultimate mustard pickle & gruyere toastie

SERVINGS

1

PREP TIME

10 mins

COOK TIME

5 mins

INGREDIENTS

1 jar 333 mustard pickle

50g crumbled/grated parmesan (the fine powdered one)

100g gruyere cheese sliced

1 sourdough loaf sliced 1 tbl room temperature butter

salt and pepper

olive oil

Ingredients

METHOD

Butter-Bread

In a small bowl mix together butter and parmesan and generously spread on to 2 pieces of sourdough.

Pickles

On a chopping board place one of the slices of bread butter side down and spread 333 mustard pickles on the non-buttered side.

Toasted-Sandwich2

Place sliced gruyere on to of mustard pickles, sprinkle with salt and pepper and top with the second slice of bread so the butter is facing the outside.

Fry-sandwich

Drizzle a small amount of olive oil in a non-stick fry pan and place on a medium heat.

Toasted-Sandwich

Add sandwich and cook until golden brown on each side and cheese is melty. Serve warm.

DEMONSTRATION

COMING SOON

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Stuffed olive baked brie with chilli honey dressing

Stuffed olive baked brie with chilli honey dressing

Stuffed olive baked brie with chilli honey dressing

SERVINGS

12

PREP TIME

10 mins

COOK TIME

20 mins

INGREDIENTS

1 small wheel brie

1 jar 333 stuffed olives roughly chopped

drizzle olive oil

2 sprigs fresh thyme

2 garlic clove thinly sliced

chilli honey dressing

1 tbl Honey

1 Lemon zested

1 chilli finely sliced

1 tbl olive oil

½ tsp cracked pepper

to serve:

1 sourdough baguette thinly sliced and toasted – alternatively you can just use any cracker

Ingredients

METHOD

Drizzle

Pre- Heat oven to 200 degrees C. Place brie with thyme, olives, garlic and a drizzle of olive in either a small oven proof fry pan or small baking tray and bake in oven for 20 minutes or until fully heated through and gooey.

Dressing

To make dressing combine in a small bowl honey, lemon zest, chilli, olive oil and pepper

Serve-&-Enjoy

Once the brie has come out of the oven drizzle generously with dressing and serve with toasty baguette or crackers of choice.

DEMONSTRATION

COMING SOON

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Apple Swirl scones

Apple Swirl scones

Apple Swirl Scones

SERVINGS

12

PREP TIME

30 mins

COOK TIME

20 mins

INGREDIENTS

350g Self raising flour

1 apple grated

1 jar Applesauce

2 tbl caster sugar

1 tsp vanilla

100ml cold water

150mls Buttermilk + 1 tbl for brushing on top

¼ tsp Salt

Raw sugar for sprinkling

1 tsp Cinnamon

30g cold butter

50g sultanas

Whipped cream for serving

Ingredients

METHOD

Blitz

Preheat oven to 200 degree C and line a large baking tray with baking paper. In a food processor blitz together flour, salt, sugar and butter until a fine sand consistency.

Mixing

Add vanilla, buttermilk and water, stir gently. Be sure not to overwork the dough you only just want it to come together.

Roll-dough

On a floured surface roll out dough into a rectangle about 1cm thick.

Spread-Apple-Sauce

Evenly spoon over applesauce, then sprinkle with grated apple, cinnamon and sultanas.

Rolling

Roll the dough towards you to create a long scroll. Cut the roll into 3cm pieces and place on baking tray roughly half a centimeter apart. You want the scones to touch once they expand in the oven. Brush scones lightly with extra buttermilk and sprinkle generously with raw sugar.

Baking

Place scones in the oven and bake for 20 minutes or until golden brown. Serve warm with freshly whipped cream.

DEMONSTRATION

COMING SOON

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