IN my role as a top London chef, I have the pleasure of meeting and dealing with many inspirational people in the food and restaurant trade, from all different parts of the UK.
Over the past couple of weeks I have been able to sing the praises of BBQ’s and smoked foods in my weekly Australian Times column, so when I got the call from Jo and Jonathan Carthew of the beautiful Brecon Beacons of Wales, to road test a mail order hamper of their favourite treats from their Black Mountains Smokery – I could not resist.
I road tested the following ingredients and have added a few suggestions to what I would marry these ingredients with:
Smoked Welsh delights
Smoked Duck Breast: Thinly slice the duck breast and toss with freshly blanched beans, sundried tomatoes, shavings of Parmesan and a slash of cabernet vinegar and extra virgin olive oil. You’re mates will be quacking for more.
Smoked Salmon: Grab a couple of handful of salad potatoes and cook until tender. Make a fresh mayonnaise flavoured with garlic, spring onion and a squeeze of lemon. Toss the potatoes with the mayo and season with black pepper. Lay the potatoes on a platter, spread the salmon around the potatoes and add a handful of crisp rocket lettuce. Use wedges of lemon to finish and you’ve got a sumptuous salmon dish that’ll have tongues wagging.
Oaked Smoked Salmon: This perfectly smoked salmon flakes apart with juicy goodness when ready. Mini bruschettas are what comes to mind to marry with its tasty and aromatic flavour. Toast some thick slices of ciabatta brushed with olive oil and garlic. Take a cup of mascarpone cream, chopped fresh basil leaves and mix together. Spread the mascarpone mix over the bruschettas and top with the flaked oaked smoked salmon. Perfect for a starter to any BBQ.
There’s loads more products and tasty dishes to come from both the Black Mountains Smokery and the picturesque Brecon Beacons. So get out there into the Welsh countryside, and enjoy!
