Happy Food

A mood bosting recipe, high in Omega 3, B vitamins and amino-acids from Complementary Therapist Bronwyn at the Chandos Clinic in Bristol.  Perfect on a plate or in your lunch box!

For more information about The Chandos Clinic, please visit their website or facebook page

Posted on May 22nd 2013

  Breakfast at the lovely Ty Llwyd Hir B& B as recommended in the North Wales Daily Post.  Homemade bread, toasted and served with scrambled eggs, (homegrown of course), with slices of our scrumptious Smoked Salmon. 

http://www.bandbwestwales.co.uk/accommodation

 A quick tip - when you use smoked salmon trims cut them up very finely because, though wonderfully intense in flavour, they can be a little coarse.

Posted on May 1st 2013

Smoked Duck Salad with Fennel, Red Onion, Blood Orange and Ginger Dressing

Fresh green baby salad leaves with slivers of smoked duck, blood orange, red onion and fennel, generously doused with aromatic citrus dressing and scattered with chunky croutons.

Recipe for the ginger& citrus dressing

• Take a thumb sized piece of preserved stem ginger along with a tablespoon of the syrup from a jar of stem ginger
• Zest and juice from 1 blood orange,1 lemon and 1 lime
• Blitz them in a food processor and trickle in about 2/3 the quantity of neutral oil
• Finely chop one red chilli and 4 spring onions sliced finely on the bias.
• Mix the veg through the dressing, adjust acidity with a bit more lemon if you need to.

Y Polyn 

Y Polyn is the perfect gourmet pit stop if you are visiting the National Botanic Gardens of Wales or the lovely Aberglasney House and Gardens in Carmarthenshire.

Capel Dewi

Carmarthenshire SA32 7LH

Posted on Mar 4th 2013

Smoked Salmon served simply with dressed mesclun, caviar, lemon and Bartonsham Farm Crème Fraiche.  Mesclun is the name given to the mix of greens when they're grown together for salad, often spicy and always delicious. 

This fabuously simple serving suggestion comes from the lovely Llansantffraed Court Hotel just over the border in Monmouthshire.

Posted on Oct 25th 2012

This delicious dish is served at the award winning Ffresh Restaurant & Bar in the Wales Millennium Centre

Serves 4 (as a starter)

•  Black Mountains Smokery smoked duck breast (thinly slice and serve at room temperature)
• Micro herbs or baby leaves & pea shoots

 For chive puree

• 100ml chopped fresh chives (volume)
• 100ml extra-virgin olive oil
• Salt and pepper to taste

Add chopped chives to blender with a little of the oil pulse and continue to add oil slowly until it reaches desired consistency  (If preparing in advance blanch chives quickly to retain colour).  Add seasoning to taste.

For Confit Shallots

• 12 shallots
• 200ml  duck fat
• 2 cloves of garlic
• 2 sprigs of thyme
• 1/4 teaspoon black pepper, freshly ground 
• 1/2 teaspoons ground white pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

1. Top and tail shallots and peel

2. Warm fat in a small saucepan on a medium heat

3. When the fat is warm add shallots and all other dry ingredients

4. Cook slowly until soft will take about 30 minutes

5. Remove them from the fat with a slotted spoon and cool on paper towels.

6. They can refrigerated in a small air tight container for several days

7. If serving warm heat in a pan with a little rich beef stock or jus gently as shallots will be delicate

Arrange the dish on individual plates or on a large platter.

Posted on Oct 25th 2012