Recipes
Karengo Hot Smoked Salmon
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Delicious Salmon dish from the Air New Zealand Great Food Escape
Recipe created by Rex Morgan, Chef and Co-owner of Boulcott Street Bistro,
Wellington, New Zealand.
1 T karengo granules
2 T flakey or rock salt
1 T brown sugar
1 T toasted fennel seeds
1 T crushed pink or black peppercorns
1kg boned salmon fillet
Add the first five ingredients together and crush slightly. Spread evenly over the salmon
and leave to sit for 15 minutes. Smoke fillet gently over manuka wood chips for 20 minutes.
Leave to cool slightly then scrap off the marinade. Rub with a little olive oil.
Gazpacho
120g diced white bread (stale can be used)
1kg ripe tomatoes (remove core and rough chop)
3 cloves of garlic crushed
1 med red onion (med dice)
1 red and green peppers (de-seeded, med dice)
½ tele cucumber (de-seeded, med dice)
120mls olive oil
100mls white wine vinegar
200mls water
200mls tomato juice
2 tablespoons tomato paste
1 fresh red chilli, (de-seeded, small dice)
1 tablespoon Italian parsley (chopped)
1 tablespoon Fresh basil (chopped)
2 tablespoons Horopito (dried)
Salt, pepper, tobasco, Worcestershire sauce for seasoning
Marinate all ingredients except seasonings for 4-6 hrs in the fridge, blend till smooth
and season. Thin with water or tomato juice if needed.
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