Translate

Festive starter recipe to impress this Christmas season!

Stephanie Moon shares a festive starter recipe!

On the 5th December expert Yorkshire chef Stephanie Moon together with the Yorkshire Wolds Cookery School gave a Christmas demonstration not to be forgotten!

Stephanie demonstrated a delicious three course festive meal with guests enjoying delicious tasters.  We also welcomed York Bee, Viking Wood and Yorkshire Rapeseed Oil into our dining room to showcase their fabulous Yorkshire produce.  Scroll down for pictures from the night.

 

Following the demonstration and in preparation for the big day we are sharing with you Stephanie Moon’s smoked salmon & celeriac remoulade with pan-fried chive cake & red pepper dressing!  An ideal starter to impress your guests over the festive season!

Recipe:

Staal Smoked Salmon and Celeriac Remoulade with pan-fried chive cake and red pepper dressing

Serves 4
Smoked Salmon

Ingredients

480g Staal smoked salmon (f)

125g flour (g)

A pinch of chilli powder

50g unsalted butter (m)

1 bunch of spring onions (finely shredded) approximately 5/6 stems

50g Wensleydale cheese (m)

1 tbsp chopped chives

1 egg beaten (e)

1 heaped tbsp natural yoghurt (m)

 

Allergen advice, gluten (g), fish (f), milk (m), egg (e)

Method

Mix flour, chilli, butter until it is sand like consistency.
Add spring onions, and finely crumbled cheese, and the finely chopped chives
and mix with a fork
Add egg and Natural yoghurt.
Place on a floured surface and lightly roll Stamp out 4 shapes Lightly pan fry in a dry None stick frying pan and lightly turn over and repeat approximately 2 mins each side until cooked through.

 

Celeriac Remoulade

Ingredients

300g celeriac (peeled and finely grated)
4 tbsp mayonnaise (e)
1 tbsp wholegrain mustard (mu)
1 sprig of finely chopped chives
1 lemon zest and juice
1 tsp of freshly chopped herbs
1 tsp runny honey- we are suing York Bee Honey

Allergen advice: egg (e), mustard (mu)

Method

To make the celeriac remoulade (some chefs salt this to break it down beforehand – I never do)
Peel the skin off the celeriac and grate finely into a bowl. Add the mayonnaise, wholegrain mustard, chopped chives and stir.

Red Pepper Dressing


1 jar of roasted red peppers
1 tbsp apple cider vinegar
2 tbsp water
½ cup extra virgin olive oil
2 cloves garlic, coarsely chopped
2 tbsp honey – we are using York Bee honey
½ tsp sea salt
¼ tsp freshly ground black pepper
2 tbsp finely chopped parsley

Method

Put the peppers, vinegar, water, olive oil, garlic, honey, salt and pepper in a blender container and blend until the peppers and garlic are smooth. Taste and season with more salt and pepper.

To make fresh charred peppers you can ….
Char the peppers until the skins are blistered all over on the gas stove or with a gas gun. Place freshly blistered chiles in a covered bowl or a plastic bag. Set aside and let the peppers “steam” for about 10 minutes. Peel away the loosened skin and discard the seeds. This is a little work, but the method works well.

We hope you enjoy! Please be sure to follow us on social media and tag us in your posts on Instagram, Facebook and @stephaniemoon1297 , we love to see your creations!

 

Wishing you a very Merry Christmas and a Happy New Year!

With love from the team at Wold Escapes, home to the Yorkshire Wolds Cookery School 

 

Share