Child Friendly - Healthy Eating

A fantastic packed lunch or easy summer supper!

• Oak Roasted Salmon
• Your favourite pasta - cooked al dente
• Dressing - A light Mayo and light Creme fraiche mixture
• Peas, mange tout, green beans or broccoli florets - Cooked al dente
• Lemon juice and fresh garden herbs -Optional 
• Seasoning

Simple assemble ingredients into a large serving dish or straight into a lunch box.  Incorporate as many vegetables or salad ingredients as are poplular in your family!

Also delicious and equally easy made with Smoked Chicken

Posted on Apr 18th 2012

Perfect Picnic Food

Layer the nicoise ingredients into a large bowl ahead of time - with the dressing at the bottom and the softest ingredients at the top.  

• Lemon Vinaigrette
• Baby new potatoes, - cooked
• Green Beans - cooked
• Hardboiled eggs - or quails eggs 
• Halved cherry tomatoes
• Salad leaves - I like little gem quartered longway
• Baby asparagus - cooked 
• Black Olives
• Capers - optional
• Smoked Salmon - cut into ribbons
• Oak Roasted Salmon - broken into chunks

Double cling and keep chilled in fridge or coolbox for 6-8 hours.  Simply toss before serving.

We will be picnicing at our fabulous local Point to Point on Easter Saturday - and this is what I will be feeding many hungry mouths.  Much quicker than making sandwiches and easily transported to the most remote picnic site. All you need is a pile of picnic bowls and forks.  
 

..... and for pudding chocolate brownies and fresh fruit!

Posted on Apr 10th 2012

This wonderful and fragrant serving suggestion comes from Rupert Parsons at Womersley and  featured on Radio 4's Food Programme last summer 2011 with Sheila Dillon and Chef Rob Green.

• Quality Traditional Smoked Salmon - from Black Mountains Smokery of course!
• Mixed Garden Herbs (chives, parsley, thyme) dressed with a little virgin olive oil
• Womersley Lime, Black Pepper & Lavender Vinegar

Arrange slices of smoked salmon on individual plates or a platter, sprinkle over the dressed herbs and drizzle with Womersley Lime & Lavender vinegar to taste.  Leave to stand for half an hour before serving.

The action of the Lime dressing on the smoked salmon makes it really succulent and brings out a fabulous flavour in the salmon.

Posted on Feb 24th 2012

Happy Pancake Day from all of us at Black Mountains Smokery

With St David's Day coming up too, this lovely welsh recipe comes from our good friend Sarah Clay, who has learned to use laverbread in her cooking from her Mother-in-Law. These blini are absolutely delicious and not at all scarey to make or eat.  The Carthews are now Laverbread and Cockles converts -  please do give this recipe a try!

Feeds 6  - 8 as a starter or canape

• 100g Self Raising Flour 
• ( I used a mixture of SR flour and Buckwheat flour with 1/2 tsp Cream of Tartar & 1/2 tsp Bicarb of Soda)
• 1 egg
• 5oz milk
• 120gm(small tin) of Laverbread
• sea salt to season (I prefer Halen Mon)
• 220g our traditional Welsh Smoked Salmon
• Creme Fraiche
• 120g (small tin) Cockles

Whisk up batter in a mixing bowl and leave to stand for at least 1/2 hour.  Cook on a very hot greased frying pan or similar.

Drop on a spoonful and cook till bubbles appear on top of the blini, then flip over and cook the other side.  You can produce drop scone sized pancakes or smaller bitesize ones - it's up to you!

Slide off and serve warm or cold with a dollop of Creme Fraiche, a piece of Smoked Salmon, a sprinkle of cockles and a twist of black pepper.

Buy a special Celebratory Pack of Welsh Smoked Salmon, Laverbread and Cockles for just £23.50 delivered.

Posted on Feb 16th 2012

Our Oak Roasted Salmon as prepared in glorious style for the Wales v Australia Rugby at Wales Millennium Stadium in November! 

Head Chef, Martin Faulkner created this deliciously simple rillette from our Oak Roasted Salmon and grated cucumber bound with a little seasoned Crème Fraiche. Served with Tucker's Carmarthenshire mussels steamed in Taffy Apple Cider and a creamy salad of Pembrokeshire potatoes, spring onion and mayo.

Our Traditional Smoked Salmon and Smoked Halibut is on order for the Wales v France Six Nations game in March 2012 - I wonder what wonderful dish Malcolm will be dreaming up for that very special day with these great ingredients?

Posted on Feb 16th 2012