Welsh artisan food and hampers delivered on your day of choice!

There is nothing I love more than entertaining friends and family at home. Even more so when the sun is shining, and we can enjoy being in the garden.

This weekend we were able to do just that! I thought it was high time to host a BMS lunch – it’s been a crazy old year and things have been go go go at the Smokery and Jonathan & I just wanted to say a huge thanks to our wonderful staff for all their hard work.

It was a swelteringly hot day which meant the less time spent in the kitchen the better! Here at Black Mountains Smokery we like to practice what we preach. So I did just that taking inspiration from our ‘Life Made Easy’ hamper!

Honey and Mustard Glazed Ham – remove the ham from the packaging and carve! Yes, it’s that easy! We like to eat ours with a dollop of Dijon mustard.

Peppered Oak Roast Salmon – you can either break the side up into portions to make it easier for guests to dive in or leave it whole on a plate or platter. Arrange lemon wedges and pea shoots to complete the dish.

Traditionally Smoked Salmon – Arrange the slices on a plate. Squeeze over lemon juice and add cracked black pepper – voilà!

Lunch Recipe Ideas:

Smokey Jo’s Versatile Potato Salad – see recipe here!

Tomato salad – Thinly slice large vine tomatoes, drizzle with Fino olive oil, sprinkle with torn basil leaves, add Halen Môn sea salt and cracked black pepper.

Cucumber salad – Incredibly refreshing on a hot day! Half the cucumber lengthways, scrape out the fleshy middle and slice into half-moons. Drizzle with Fino olive oil.

Bean salad – You can use whichever beans or even pulses you prefer! Yesterday I used peas, broad beans, green beans & mangetout. I added chopped spring onions, lemon juice, Fino olive oil, some herbs from the garden – mint and flat-leaf parsley – and mixed them all together.

Green Salad – pea shoots, rocket & lambs lettuce, but you can switch in whichever leafy greens you like best!

This lunch is quick & easy to prepare and absolutely delicious (if I do say so myself!) especially if you’re hosting lots of people like we were! Everything can be prepared in advance, plated up and left in the fridge until it is time to serve… meaning more time enjoyed with your guests with a glass of something chilled in hand!

Take a look at our Life Made Easy gift hamper to recreate your very own alfresco lunch or dinner party or to give it as a gift for a friend or loved one!

Summer has arrived and socialising is back on the cards… and we couldn’t be happier! To celebrate, we’ve put together some mouth-watering summer tapas ideas.

If you didn’t know already, we adore entertaining and it’s partly what has inspired our food over the years .. and why we still eat so much of it!  It’s fresh, tasty and most importantly – ready to eat!  Simply open the packet, let the product breathe and come to room temperature and enjoy – which means less time cooking and more time having fun!

There are, of course, all of our classics – Smoked Salmon, Smoked Duck, Smoked Chicken, Smoked Trout – which can be used for delicious canapes (take a look at last month’s blog!) and salads. There is also our scrumptious range of pâtés that will blow your guests away.  Made to Smokey Jo’s very own recipe and freshly prepared by our team in Crickhowell – a perfect and ridiculously easy starter served with warm sourdough toast and leafy greens.

What may not have caught your eye though is our mouth-watering range of artisan charcuterie:

Welsh artisan food and hampers delivered on your day of choice!

Air Dried Pork Collar “Coppa” 

Air Dried Monmouthshire Ham

Pork Loin Kassler

Beef Bresaola 

Juniper-Cured Wild Venison Carpaccio 

Welsh artisan food and hampers delivered on your day of choice!

Fennel Salami

Spicy Smoked Paprika Chorizo

Game Salami (Wild Venison & Pork & Red Wine)

Welsh artisan food and hampers delivered on your day of choice!

And not forgetting the Semi-Dried Cooking Sausages, ideal for Spanish-style Tabas dishes – but these do require cooking for preparation.  Simply fry in a little olive oil either whole or sliced.

All of the beef, pork and venison is sourced with great care from either UK free-range farms or sourced sustainably from the wild. It is multi-award-winning charcuterie produced by our friends at Trealy Farm, dubbed “The best artisan charcuterie in the UK” by Hugh Fearnley-Whittingstall.

It really is quite delicious – even if we do say so ourselves. In this month’s special offer – sign up to our newsletter and spend at least £50 to receive a voucher code for a free pack of Fennel salami with your order.

Easy entertaining really doesn’t get much easier than this. Simply arrange the charcuterie on a sharing platter or board with some olives, cheese, and crudites and allow your guests to dig in. Deliciously moreish and gone in a second!

Another beautiful veggie option for a summer nibble or starter is our Teifi Halloumi. Cut into slices and fry in a pan until golden and serve with griddled peaches and some of our Very Chilli Jam – divine!

Please don’t forget to look at our recipe page for some summer foodie inspiration, we’re always updating our website with new and exciting recipes which are always easy to prepare and yummy to eat!

Smokey Jo’s Versatile Potato Salad Recipe

Smokey Jo’s Leftover  Frittata Recipe

 Ingredients

 

1 Smoked Duck Breast – sliced and cut into slivers  

BMS Hedgerow and Port Jelly

Llaeth Y Llan Natural Yogurt

Canapé Shells

Pomegranate Seeds

 

Lay the Canapé Shells onto a serving platter or board.

Spoon in some of the Llaeth Y Llan Natural Yogurt.

Roll the Smoked Duck slivers into spirals and place on top of the yoghurt (the yoghurt holds the duck in place)

Add a small dollop of the Hedgerow and Port Jelly and sprinkle on some of the pomegranate seeds.

Not only will this Smoked Duck canapé look divine it will have your guests wanting more!

 

For the cheese sauce:
250ml milk
2 tbsp plain flour
25g Calon Wen Organic Salted Butter 
75g BMS Smoked Cheddar with Paprika – crumbled
Canape Shells
4 rashers of Smoked Bacon – cooked and diced
Chives – roughly chopped
Edible flowers – if in season

 

 

Heat oven to 180C/160C fan/gas 4.

Melt the Butter in a large saucepan on a medium heat. Add the flour and milk and start to whisk. Bring the mixture to a boil and keep whisking until the sauce begins to thicken, turn heat down.

Whilst the sauce is thickening, fry the rashers of Smoked Bacon, pat off any excess oil and dice.

Add the Bacon and the Smoked Cheddar to the sauce and give it a good stir.

Lay the canapé shells onto baking tray and pour in the cheese sauce. Pop in the oven for 5 -10 mins.

Take out and leave to cool for a minute or two – they will be piping hot!

Sprinkle over the chives and wild garlic flowers and allow your guests to dig in!

 

 

Recipe Ideas for Smoked Food Party Nibbles

We are all looking forward to this summer and the much-anticipated easing of lockdown with the opportunity to entertain family & friends once again.  We thought we should do a quick post outlining our favourite party nibbles recipe ideas.  Perfect for canapés and bitesize puddings.

Make life easy and whip up the most delicious bites of heaven in just a moment!

Welsh artisan food and hampers delivered on your day of choice!

Smoked Bacon & Cheddar Canapes

Smoked Duck with Hedgerow & Port Jelly Canapé Recipe

Smoked Salmon with Lemon and Horseradish Cream Canapé Recipe

Smoked Chicken, Goats Cheese and Spiced Citrus Jelly Canapé Recipe

SWEET TREATS TOO!!

Conjure up some delicious sweet treats with our ever-versatile Canapé shells! A perfect after-dinner nibble!

Mini Banoffee Pies

Spoon some of our Halen Mon Salted Caramel Sauce into the shells, add a slice of banana, top with some whipped cream and garnish with a sprinkling of grated Chocolate, easy peasy!

Mini Chocolate or Lemon Tarts

Simply add chocolate ganache and top with raspberries or orange zest. Add a spoonful of lemon curd and a dusting of icing sugar for a scrummy after-dinner treat!

Serves 4- A fabulously quick and easy canape recipe using our Welsh Dragon Smoked Sausages served with mustard cream- ideal for a summer gathering.

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

 

3 Smoked Welsh Dragon Pork Sausages – Sliced on diagonal

2 tbs Cotswold Gold Rapeseed Oil

2 tbls Greek Style Natural Yoghurt

1 tsp Dijon Mustard

 

Ingredients

 

100g Traditional Smoked Salmon – cut into thumb sized strips

Canapé Shells

250ml Crème Fraiche or Llaeth Y Llan Natural Yogurt

2 tsp Tracklements Horseradish cream

1 Lemon – zest

Dill – roughly chopped

Salt & Pepper

 

Mix the Llaeth Y Llan Natural Yogurt, Horseradish Cream and lemon zest in a bowl and add salt and pepper to taste.

Lay out the Canapé Shells on a serving platter. Add a dollop of the lemon & horseradish cream to the shells and place the Smoked Salmon on top – I find it easiest to twist the salmon into the cream.

Finish your smoked salmon canapé with a sprinkle of dill and a twist of black pepper – voilà!

What a beautiful time of the year – asparagus season! Try new seasons asparagus with melted Smoked Butter, served with Smoked Salmon.

Our Smoked butter, smoked paprika butter and smoked seaweed butters are the perfect pairings for the abundance of delicious British asparagus at the moment.

Whether you blanche it, steam it, griddle it, roast it, or even pop it on the BBQ, drizzle with one of our scrummy melted butters and enjoy… sometimes it’s the simple things in life!

See some of our favourite recipes below:

 

Asparagus with Smoked Butter and Lemon

 

Welsh artisan food and hampers delivered on your day of choice!

 

Ingredients

 

1 tablespoon Fino Extra Virgin Olive Oil
2 tablespoons Smoked Butter, melted

2 bunches new season Asparagus, trimmed

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

Halen Môn Sea Salt and freshly cracked black pepper

 

Preheat the oven to 200°c

Mix the Olive Oil, melted Smoked Butter, lemon zest, and lemon juice in a bowl.

Arrange the asparagus in a single layer on a foil-lined baking sheet.

Pour over the butter and oil mixture and toss to ensure that all the asparagus stems are coated.

Bake for 10 minutes, or until lightly browned and tender.

Sprinkle over a large pinch on Halen Môn Sea Salt and cracked black pepper and serve garnished with curls of lemon peel for colour.

A Smoked butter, oil, and lemon mixture is also delicious when poured over boiled new potatoes.

Try using smoked butter for cooking fish and prawns, mushrooms, or even just spread it on sourdough toast!

 

Another classic at this time of year that everyone will know and love is asparagus wrapped in parma ham, however, instead of using Parma ham why not try our mouth-watering air-dried Monmouthshire ham instead! An interesting twist on a true classic.

1. Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain and plunge into ice cold water.

2. Cut the slices of air-dried Monmouthshire ham into strips.

3. Wrap each asparagus spear with a piece of ham.

4. Place the wrapped spears into the tray, drizzle with olive oil & season with Halen Môn Sea Salt and pepper.

5. Bake in the oven for 5 – 10 minutes depending on the thickness of your asparagus.

And not forgetting, asparagus and Salmon go hand in hand. Whether it’s enjoyed as a light breakfast, – smoked salmon and blanched asparagus with a quick drizzle of olive oil and some salt & pepper. Or used for quick and easy lunches or suppers. Or try Oak Roasted Salmon portions with griddled asparagus and boiled new potatoes finished with a drizzle of melted Smoked Butter and maybe some leafy greens … delicious, nutritious food that’s good for the soul!

Serves 4 – Flying the Colours of Wales

A spicy Welsh take on a traditional Tomato & Mozzarella Salad. Our smoked sausage recipe can be doubled up for lunch alongside a slice of fresh bread!

2 Ripe Vine Tomatoes – Sliced
12 Cherry Tomatoes – Halved

Pant ys Gawn Goat’s Cheese

2 Tbls Fino Extra Virgin Olive Oil

1 Tbls Fino White Balsamic Vinegar

Flat Leaf Parsley – torn leaves

 

Put a tiny amount of olive oil in a frying pan to heat. Add the smoked sausage slices and fry on each side until golden and slightly crispy. Plate the tomato and tear off teaspoonfuls of soft goat’s cheese, season and drizzle with Olive Oil & Balsamic Vinegar. Add the warm sausage & cherry tomato halves drizzling over any oil left in the pan. Finish with fresh parsley and chilli flakes if enjoyed. Serve with fresh Focaccia or Sourdough bread. Alternatively – take a look at our Really Welsh Dragon Sausage Canapés.

Serves 6  – A delicious Smoked Trout recipe perfect as a hot starter or easy supper.

Something different to try in National Pie Week!

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

 

2 Smoked Trout Fillets– flaked
1 tbsp Fresh Parsley – finely chopped
4 tbsp Breadcrumbs
4 tbsp Grated Parmesan Cheese
6 tbsp Double Cream
3 Medium Tomatoes -peeled, seeded and chopped
Freshly Ground Black Pepper

 

Preheat the oven to 200C.  Divide the Smoked Trout flesh between the six cocotte dishes, and season with freshly ground black pepper.

Spoon 1 tbsp cream over each, cover with a layer of tomato, a sprinkle of parsley and seasoning.

Top with a mixture of breadcrumbs and parmesan and place in the hot oven for 10 minutes until heated through and turning golden.

Serve this Smoked Trout recipe with chunks of crusty bread.

Welsh artisan food and hampers delivered on your day of choice!

Our Roasted Salmon recipe is just brilliant for easy entertaining!

Look no further for a solution for your Christmas Eve celebrations.  After a hectic day with family to enjoy and time much needed for preparing ahead for Christmas day, nothing could be easier than a festive feast of ready to eat Oak Roasted Salmon – peppered or plain.

We serve our oak roasted salmon at room temperature with quick and easy roasted new potatoes, baby beetroot roasted with shallots and dill, fresh green salad and a bowl of dill cream to hand around.  Nothing nicer!

Garnish the salmon just as you please – I like to use watercress leaves or pea shoots with red pepper or chilli slivers and lime wedges but it is just as lovely to use traditional cucumber with lemon and even prawns.

To make the dill sauce – simple mix a jar of our lovely Dill & Mustard Sauce with a large tub of crème fraiche or mayonnaise. You can also use Miranda’s delicious Sweet Beetroot Chutney on the side if you are not cooking your own beetroot.

We would love to hear how you serve your Roasted Salmon!?

 

Serves 4-6 – Our Smoked Trout recipe is perfect for a Summer Lunch or to take on a picnic!

Welsh artisan food and hampers delivered on your day of choice!

 

Ingredients

 

600g New potatoes
2 tbsp Fino Extra Virgin Olive or Rapeseed Oil
2 Egg yolks (at room temperature)
1 tsp Mustard – French or English
2 Lemons – zested
1 Clove garlic – crushed
1tbsp Lemon juice
250g Smoked Trout fillets – flaked
1 Bunch chives – chopped
100g Fresh pea shoots or watercress leaves

To make the lemon aioli – whisk the egg yolks, mustard, lemon zest, garlic and seasoning.  While whisking slowly drizzle in the oil until the sauce thickens. Add the lemon juice and mix again. Taste and adjust seasoning. Refrigerate until ready to serve.Boil the potatoes until tender and drain well. Cut larger potatoes in half, season with salt and pepper and some oil and leave to cool. Gently mix together the potatoes, pea shoots, chives and Smoked Trout and spoon over the aioli or serve it on the side. If you’re short of time you can add lemon juice, zest and garlic to shop bought Mayonnaise instead of making the aioli.This Howel Food Consultancy recipe is also delicious to substitute with any other smoked fish like Smoked Mackerel or Oak Roasted Salmon.

Our Ham recipe is a great way to feed a crowd. Plus the leftovers are bound to keep giving for days! Made to order, our carefully cured hams are perfect for any festive feasts and create a wonderfully impressive centrepiece.

Welsh artisan food and hampers delivered on your day of choice!

We produce our whole and half hams to order, so please order yours 10 -14 days in advance.

Although all our cooked hams are pre-glazed, the vac packs can make the glaze a little soft so we suggest you top it up and fill your kitchen with the fragrance of deliciousness. For the perfect ham recipe: Make a Honey & Mustard Paste with brown sugar, honey and Tracklements’ Dijon Mustard and spread over the ham, dot with cloves and caramelise with a cook’s blow torch. Or try a Marmalade Glaze made from Seville Orange Marmalade, brown sugar, ground cloves and cider vinegar.

 

Serves 4 as a starter –  Our Salmon and mozzarella recipe is light, fresh and delicious- perfect for a dinner party.

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

 

200g Smoked Salmon
1 large bag of fresh salad leaves
200g baby mozzarella balls

For the dressing: 
1 Spring Onions – trimmed and chopped
1 handful rocket
100ml Fino Olive Oil

20ml white wine vinegar

2 cloves garlic
Halen Mon Sea Salt and pepper

 

To make the dressing, combine the ingredients together in a blender to make a green salsa.

Arrange the salad leaves, mozzarella and Smoked Salmon slices on individual plates or a large platter.

Drizzle over the salad dressing.

To make this more substantial, toss warm new potatoes in some of the dressing, allow to cool and add to the salad.

For a change make the salsa verde (Green dressing) using handfuls of green herbs – basil, mint, coriander with green olives, capers, Olive Oil, Dijon Mustard, and lemon juice to taste.

Serves 4 – our Duck recipe combines lightly cured award-winning duck underpinned by earthy beetroot tones.

 

Welsh artisan food and hampers delivered on your day of choice!

 

Ingredients

 

170g Smoked Duck Breast  – thinly sliced
4 handfuls Wild Rocket Leaves
2 Little Gem Lettuces
8 Shallots
12 Baby Beetroot or 4 large

1 clove Garlic – chopped
1 tsp Ground Cumin
1 tbsp Fino Olive Oil
1 tbsp Fino Balsamic Vinegar
Lemon Juice

Handful of toasted chopped walnuts (optional)

 

Toss the beetroot, shallots and garlic with the Olive Oil, Balsamic Vinegar and cumin. Season and oven roast in foil until tender.

Lightly dress the salad leaves with Olive Oil, lemon juice and seasoning. Arrange on a platter with the cooled roasted vegetables, salad leaves and slices of Smoked Duck Breast. Scatter over the walnuts to finish off your Duck recipe.