Cold Lunches

Salmon Mousse

Salmon Mousse

This is definitely the best salmon mousse recipe ever. It is from Beverley Sutherland Smith’s wonderful old (1975) book, ‘A Taste for All Seasons’.

2 x 220g tins of best quality red or pink salmon
1 tablespoon gelatine
¼ cup water
1 tablespoon sugar
1 teaspoon mustard powder
½ teaspoon salt
1 tablespoon horseradish cream
1 tablespoon home-made mayonnaise
1 cup finely diced celery
2 teaspoons chopped capers
2 tablespoons finely chopped green onions
2 tablespoons finely chopped bread and butter cucumbers
½ cup cream, lightly whipped
Drain the salmon and reserve liquid. Remove any bones and dark skin.

Mash, or put the salmon into a food processor for a few seconds and process until it is well broken up. If a food processor is used, a little of the reserved liquid may be added so that the salmon is not too dry.

Add gelatine to water, (not the other way around) and stir to dissolve the gelatine over hot water. Mix the dissolved gelatine with sugar, mustard powder, salt, horseradish cream and mayonnaise and stir this into the salmon. Add the celery, capers, green onions and bread and butter cucumbers. Lastly fold in the whipped cream. Put into a lightly oiled mould to set.

Cover and refrigerate. Mousse will keep well for several days.

Serve with cucumber salad.

 Photo by: http://lindaraxa.blogspot.com.au

Warm Thai Beef Salad

Warm Thai Beef Salad

Annie Douglass made this for Opening Day on ‘Nerang’ one year, beautifully presented on a huge serving dish, right down to the chilli flowers, one of which Dad actually ate! Or it can be simply tossed.

The salad ingredients vary enormously from the mundane to the exciting. Warm roast fillet of beef tastes wonderful at any time with a Thai dressing, but the dish should contain some more exciting ingredients than tomato, capsicum, onion and chilli. Snake beans, if in season, are perfect, chopped peanuts almost a must. Snow peas are good too. Think about adding some grated green papaw, some ruby red grapefruit segments with their membranes removed so that you get little droplets of red grapefruit through the salad. Coriander and mint are, of course obligatory. Without them you might as well leave out the beef. Above all it should taste fresh.

Essentials:
750g piece of eye fillet of beef, well trimmed
1 clove garlic, crushed
Peanut (preferably), or canola oil
1 cup fresh coriander leaves, shredded
½ cup fresh mint, shredded
½ – ¾ cup chopped peanuts
2 baby red chillies, seeded and very finely sliced
6 shallots, finely sliced

Dressing:
¾ cup fish sauce (nam pla)
2 tablespoons lime juice
1 dessertspoon oyster sauce
Sugar to taste

Salad Ingredients:
Choose from the following, trying to make the selection as interesting as possible:
Snake beans
Snow peas
Water chestnuts
Cherry tomatoes
Salad onion, sliced
Cucumber
Bean sprouts
Red capsicum, sliced
Garlic chives
Grated green papaw
Segmented ruby red grapefruit, membranes and seeds removed

Rub the beef with oil and garlic and roast in a pre-heated oven to rare or medium rare (about 20 minutes, depending on thickness). This should be done as close as possible to serving time so that the beef is still warm when served.

Blanch the snake beans in boiling water for 1 minute, drain and plunge into cold water to stop them cooking further. Strain and cut if desired. Top and tail the snow peas and remove strings. Blanch in boiling water for 30 seconds and plunge into cold water to stop them cooking further. Strain and combine with the snake beans. Slice the water chestnuts and the capsicum. Chop the garlic chives as coarsely as you like. Grate the green papaw if using, outer part of the fruit only. Peel the grapefruit, divide into segments and carefully remove seeds. Ease out the little ‘capsules’ of grapefruit, trying not to squash them as you do so.

Slice the beef as thinly as possible. Either arrange on plates or place in a bowl with other salad ingredients. Sprinkle with chopped peanuts, coriander, mint, chilli and shallots. Pour dressing over the whole salad.

Photo by: http://soojerky.blogspot.com.au

Baked Ham with Guinness and Cardamon Glaze

Baked Ham with Cardamon and Guinness Glaze

Dad doesn’t really like baked ham; we have a leg of ham so rarely that he feels that it is unnecessary. But every time we’ve served this it has been a huge success. It is probably the most succulent way to cook a ham.

Smoked or cooked leg ham, usually about 10-12 kg.
1½ cups Guinness stout
1 cup brown sugar
1 teaspoon dry mustard
1 teaspoon ground ginger
1 teaspoon ground cardamom
2 tablespoons stout extra

Garnish:
Thin pineapple slices
Parsley, finely chopped

Firstly, remove the skin from the ham. This can be done the night before, in which case the ham should be re-covered with the skin, then wrapped in aluminium foil and refrigerated overnight.

To remove the skin, preheat the oven to 160C and heat the ham, in a large baking dish, for ½ hour. Remove from oven and carefully peel the skin from the ham, using a small knife to help you. Try not to tear the fat. Score the fat in a diamond pattern; cut the skin off the bone and wrap the bone in aluminium foil.

Preheat the oven to 160C.

Pour 1½ cups of Guinness over the ham and bake for1 ½ – 2 hours depending on the size of the ham. Remove from oven and score the fat, cutting in even diagonal lines both ways, so that you create even diamond shapes over the surface. Baste with pan juices.

Increase oven heat to 200C.

Mix together the sugar and spices and add just enough stout to form a thick paste. Spread the paste over the ham and bake in hot oven for a further 30 minutes.

Remove from oven and decorate with chopped parsley. Arrange pineapple rings on platter with the ham if desired.

Baked Ham with Guiness and cardamon glaze