Annabel Langbein recipes: Hot-smoked fish and chicken. Chicken pasta, kedgeree, salmon gratin, Yvonne Lorkin's drinks matches

Fast smoked hen pasta. Picture / Annabel Langbein Media

It by no means ceases to amaze me simply what number of pointless kitchen devices there are on the market.
Must you so want, you'll be able to muddle up your kitchen drawers in a short time with contraptions corresponding to a banana

slicer, a butter cutter, an onion peeler, a mango slicer or a strawberry huller.

Why would you purchase any of this stuff when a small sharp knife will successfully do the job? And what a few banana deal with gripper (which holds the banana so you'll be able to simply peel it), a field butter spreader (which is used to unfold butter on corn cobs), a tuna press (which fits over the opened can of tuna so you'll be able to drain it simply) or a corn silk remover (which takes the silks off a corn cob)? That is consumerism gone mad.

There's, nonetheless, one kitchen gadget I'd hate to be with out and that's my transportable fish smoker.

Its messy, soiled, hand-smudginess deems it essential to be housed on a shelf within the storage. However, on the drop of a hat, with nothing greater than some untreated sawdust and slightly methylated spirits, I can hot-smoke fish or mussels or go a bit gourmand and smoke hard-boiled eggs, salt, tomatoes, hen or olives. Even duck breasts.

When smoking fish, I often season the flesh facet with slightly salt and brown sugar and depart in a shallow tray within the fridge for 1 hour. Whereas the fish is salting, I put together the smoker, lining the bottom with tinfoil for straightforward clean-up, then sprinkling an honest handful of sawdust over the tinfoil. A clear rack for the fish to sit down on goes on prime.

As soon as the fish has salted, I pat it dry then place it on the rack and canopy with the lid. I fill the gasoline dish with about 1 cup methylated spirits, mild it and place the smoker on prime, making certain the lid is effectively sealed. After 12-Quarter-hour, the meths may have burned out and the fish ought to be cooked. If it's not, I add some extra meths to the gasoline dish and rekindle.

The fish is cooked when it flakes simply. Go away it to chill within the smoker. As soon as the fish is smoked, fastidiously take away the bones. It is going to hold within the fridge for as much as every week and freezes effectively.

If you do not have a smoker, you should utilize a wok or heavy roasting pan lined with tinfoil. Sprinkle a handful of sawdust (you can too use tea leaves) over the bottom. Match a rack contained in the wok or pan and place seasoned meals to be smoked on the rack. Cowl very tightly with a double layer of tinfoil, then seal firmly with a lid. Place on range prime over excessive warmth for five minutes to get the smoke began, then switch to oven and bake at 200C for 12-Quarter-hour. Cool earlier than eradicating the quilt. If no matter you might be smoking is not absolutely cooked by way of, switch to a clear oven tray and return to the oven for a couple of extra minutes to complete cooking.

Smoked meals has a beautiful richness and depth of flavour, which means slightly goes a good distance. Listed here are some methods I wish to get pleasure from it.

Fast smoked hen pasta

Smoked hen mixed with mushrooms, bacon and creme fraiche makes a fast and attractive pasta meal. It is all the time value shopping for good high quality dried pasta, the feel stays much more intact than low-cost pasta.

Prepared in 20 minutes
Serves 4

400g dried pasta shapes, ideally bronze-extruded
3 Tbsp olive oil
3-4 bacon rashers, chopped
400g button mushrooms, sliced
1 smoked hen breast, thinly sliced
250g creme fraiche
Zest of 1 lemon, finely grated
2 Tbsp chopped parsley

Cook dinner the dried pasta in keeping with packet directions. Drain, reserving 1 cup of the cooking water.

Whereas the pasta cooks, warmth the olive oil in a big frying pan, add bacon and cook dinner for two minutes. Add the sliced button mushrooms and cook dinner for an extra 2 minutes.

Add drained pasta to the pan with the thinly sliced smoked hen breast, creme fraiche, ½ cup of the reserved cooking water, lemon zest and chopped parsley.

Add extra water as wanted to realize a creamy texture (quantity will rely on the kind of pasta used) Permit to warmth by way of for a couple of minutes and serve instantly.

Oven-baked kedgeree. Photo / Annabel Langbein Media
Oven-baked kedgeree. Picture / Annabel Langbein Media

Oven-baked kedgeree

If you do not have an stovetop-friendly casserole dish, make this in a pot and convey all the things again to the boil as soon as rice is added, earlier than transferring to a casserole dish, masking and baking.

Prepared in 50 minutes
Serves 4

2 Tbsp butter
1 onion, finely chopped
1 Tbsp curry powder
1 pinch of cayenne pepper
2 cloves garlic, crushed
Zest of 1 lemon
4 cups hen inventory
2 cups basmati rice
2 stalks celery, finely chopped (optionally available)
2 cups peas
300g-400g smoked fish, deboned, deskinned and flaked
2 bay leaves
1 tsp salt
Floor black pepper

¼ cup lemon juice
½ cup cream or creme fraiche
¼ cup chopped parsley leaves
4 hard-boiled eggs, halved, to garnish
Lemon wedges, to garnish

Preheat oven to 200C. Warmth butter in a stovetop-friendly casserole dish and fry onion over medium warmth till softened. Add curry powder, cayenne pepper, garlic and lemon zest and cook dinner simply till aromatic (1-2 minutes).

Add hen inventory and convey to a boil. The recipe might be ready forward so far. Carry again to a boil earlier than continuing.

Combine in rice, celery (if utilizing), peas, fish, bay leaves and season with salt and pepper. Carry again to a boil, stir, cowl tightly and bake till rice is tender (30-35 minutes).

Take away from oven and blend by way of lemon juice, cream or creme fraiche and parsley. Modify seasoning to style. Garnish with hard-boiled eggs and serve with lemon wedges on the facet.

Smoked salmon and egg gratin. Photo / Annabel Langbein Media
Smoked salmon and egg gratin. Picture / Annabel Langbein Media

Smoked salmon and egg gratin

Prepared in half-hour
Serves 4 as a primary course or 5–6 as a light-weight lunch or supper

That is such a straightforward dish to place collectively. My buddy Emerald made it for us, utilizing a recipe from her buddy Fran as the premise. I really like the best way this stuff go round – when one thing tastes good everybody loves it. You may put mashed potato on prime or a crumb topping such because the one used on prime of scallop shells – even layer some cooked spinach by way of with the eggs and salmon.

4 cups well-seasoned white sauce
2 tsp Worcestershire sauce
1 Tbsp tomato sauce
1 pinch cayenne
600g boneless, skinless, hot-smoked salmon, flaked into massive chunks
6 hard-boiled eggs, peeled
A sprinkle of paprika

Combine white sauce with Worcestershire sauce, tomato sauce and cayenne.

Flake salmon right into a baking dish to cowl the bottom. Minimize eggs in half and prepare over the salmon. Unfold the sauce evenly excessive. Sprinkle with paprika.

If not serving directly, cowl and chill – it'll hold for a minimum of 24 hours within the fridge.

Bake at 220C for about 15–20 minutes till sauce is effervescent. Accompany with a crisp inexperienced salad.

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by Yvonne Lorkin

(Fast smoked hen pasta)

Trinity Hill 125 Gimblett Hawke's Bay Chardonnay 2020 ($80)

Simply because this pasta recipe is "fast" does not imply you should not deal with your self by slowing down and savouring it with one thing fairly darn particular. Crafted from fruit grown at their Tin Shed winery at 125 Gimblett Rd, this unbelievable chardonnay was simply awarded a Gold Medal and 97/100 on the Worldwide Wine & Spirits Problem in London, and it is simply probably the most scrumptious factor. Boasting an fragrant hit of smoked almonds, caramelised oak, buttered cinnamon toast, grilled grapefruit and baked nectarine, it is intoxicating from the primary whiff. All these characters osmose on to the palate and merge with finely tuned textures, stable, crunchy-fresh acidity and a strong mineral-focused core. Heavenly certainly with smoked hen.

(Oven-baked kedgeree)

Bald Hills Final Gentle Central Otago Riesling 2020 ($30)

If Pete Bartle ever makes a riesling that is not exceptionally balanced and delightful, then stick a fork in me, 'cos I am executed. Sourced from Bald Hills' Bannockburn website, the one hectare of vines that produced this stunner are planted particularly to absorb the final rays of the late-afternoon solar. The cool, crunchy-crisp nights then seize racy acidity and intensify the flavours of mandarin, lime, creamed clover honey, and ambrosia apples that find yourself on this wine. It is pure, cleaning, gum-tingling textures and lemonade layers on the end work stunningly effectively with the smoked fish and curry characters of kedgeree.

(Smoked salmon and egg gratin)

Greywacke Wild Marlborough Sauvignon 2019 ($30)

Here is a completely beautiful sauvignon that guides you down the softly, smoky facet of the road and cloaks your palate in plush citrus and creamy complexity. Crafted from fruit grown in Marlborough's Southern Valleys within the Renwick, Rapaura and Woodbourne areas, this intensely delicious-yet-delicately fashionable sauvignon is laced with marzipan, sugar snap peas, selfmade lemonade and a great deal of luscious, creamy herbaceousness from occasional lees stirring and a splishy-splash of malolactic fermentation. Should you thought that sentence was a mouthful, simply wait till you strive it with Annabel's smoked salmon and egg gratin. Woof!

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