I hope you have all had a wonderful Summer break, as I have had, at times….
As a quirky friend said last night “3 days is the rule for staying with extended family over the holidays”. I was aghast. We were away for almost a month and there were no thrown dishes, streaky mascara tears or food fights (unfortunately, as that would have been fun). Alas, we all got on marvelously well, even when the 10th hurricane blew threw the Coromandel.
Maybe the success of the holiday was due to keeping everybody well fed and happy. I used the time to experiment with breads, doughs, loaves and buns; make fresh summer salads and cocktails; char my way through the pizza oven and bbq and have a string of baked goodies for sun-baked afternoon teas by the paddling pool.
As I had no wifi I have been saving up these gems to share with you now I am back in town/reality. As the long hot summer of drought seems to have begun there will be many more weekends to try these out.
My Sister in Law, Rebecca brought down an enormous side of gleaming, pink salmon which my Mother, Shona showed me how to smoke over Manuka chips on the BBQ. Firstly, line a deep oven tray with tin foil, throw in a handful of wood chips and place a rack on top of this. Lay the salmon, skin side down, on the rack, smeared with brown sugar and drizzled with gin, whisky or brandy. Each gives a unique flavour so have a play and let me know which you prefer. Lay another piece of tin foil over the top and roll the edges to make a completely sealed tin foil package. Place on a hot BBQ and cook for 15 minutes to let the smoke flavour and delicately cook the fish. Close the BBQ lid to cook for a further 7 minutes and then loosen the tinfoil and let the fish rest in a warm place for 10 minutes. Crumble chunks of salmon over a crisp rocket salad, with large slices of pink grapefruit, avocado, seared, crispy halloumi and toasted pinenuts. I dressed the salad with e.v. olive oil and grapefruit juice blended with a dollop of basil pesto.
Enjoy, savour and devour!