B&B Luncheon, November 2004

Salmon Ceviche au citron

Ingredients:

• Skinless Salmon, cut into ½ inch cubes or slightly smaller
• Fresh lime juice: 2/3 cup
• Fresh orange juice: 2/3 cup
• Red onion, chopped into ¼inch pieces: 1 medium
• Fresh capsicum
• Oranges, seedless: 2 large
• Capers, drained: 2 Tbsp.
• Fresh cilantro, chopped, plus a few leaves for garnish: 1/3 cup
• Salt: As needed
• Frisée lettuce:2 generous cups
• ONE PLATE BETWEEN 4 French bread, thinly toasted or crackers, for Serving

Method:

This ceviche is best made the day it is served. After marinating the salmon, the flavorings may be successfully added 4 or 5 hours ahead, but only spoon the ceviche onto the lettuce when ready to serve.

To serve:

Divide the frisée among martini glasses or small decorative bowls. Spoon the ceviche into the center of the lettuce and lay on a leaf or two of cilantro. Serve with toasts or crackers.

Gammon

Ingredients:

• Large gammon steaks (either smoked or unsmoked) pineapple slices (or chunks)

• 2 tbls runny honey
• 2 tbls lemon juice
• 2 tsp English mustard
• Pineapple juice
• 1 tsp cornflour
• Freshly ground black pepper

Preparation:

Rinse the gammon steaks and dry
Thoroughly mix/whisk together all the sauce ingredients in a pan.
Brush the steaks on both sides with a small quantity of the sauce and place in a shallow roasting tin.

Cooking:

Place the brushed steaks under a medium-hot Grill (broiler) and cook.. Turn regularly to prevent burning or let them braise in the sauce till lightly glazed.
Meanwhile, stirring continuously, heat the sauce in the pan until it starts to boil. Turn down low and simmer for a few minutes.
Just before the steaks are ready for serving, place the pineapple rings on top of the steaks and replace under the grill for a final few minutes.
Pour the sauce over the pineapple topped steaks and serve.

To Serve:

Serve with "Sauces Various" = A selection of sauces placed on the table per four covers prior to serving the main.
(Parsley, Hot English, Orange or Apricot)

Mango Trilogy

A grilled cheek of fresh mango served with mango mouse and mango ice cream.
Served with a drizzle of raspberry sauce.

Wine List