Treacle Cured Dollaghan
Treacle cured dollaghan
Ingredients:
500g piece Dollaghan
25g Demerara sugar
30g sea salt
2 tablespoons treacle, water
½ teaspoon black peppercorns
½ teaspoon coriander seeds
Method:
Toast the peppercorns and coriander seeds in a dry pan until they pop.
Transfer to a bowl to stop cooking.
Coarsely grind in a mortar and pestle if you have one or just with a rolling pin.
Whisk up the treacle with the spices, sugar and salt.
Pack onto the salmon evenly and wrap in parchment paper.
Weigh down with a tray.
Place in the fridge for 10 hours or overnight.
Remove parchment and wash under cold water.
Dry with kitchen paper.
Slice thinly.
Wheaten Farl
Ingredients:
200g wholemeal flour
100g plain flour
1 level teaspoon baking soda
½ teaspoon salt
250ml buttermilk
Method:
Mix the flours, baking soda and salt in a bowl.
Mix in the buttermilk to a soft dough and knead together gently on a floured board.
Roll into a 10cm round and cut into 4.
Cook on a heavy based frying pan or griddle on medium heat for about 4 minutes each side.
Cucumber relish
Ingredients:
1 cucumber, quartered, deseeded and finely diced
1 shallot, finely chopped
4 scallions, chopped finely
2 teaspoons chopped dill
1 teaspoon Sugar
2 tablespoons cider Vinegar
35ml good local rapeseed oil or olive oil
Salt to taste
Method:
Mix all the ingredients together and season to taste.
Whin Champagne
Ingredients:
750g caster sugar
2 pint glasses filled with gorse flowers
Zest and juice of 2 lemons
2 tablespoons cider vinegar
4 litres water
Pinch yeast
Method:
Place sugar in a sterilized bucket.
Bring the water to the boil and pour over the sugar – stir until it dissolves.
Add the flowers, lemon zest, juice and vinegar.
Cover with a tea towel and leave for 2 days.
Add the yeast, stir and cover again for 5 days.
Strain through muslin or a jeye cloth and bottle in screw top bottles.
Leave for a week, but open them up now and again to release the gas.
Chill before serving.
