Smoked Salmon Pate
255g/9oz smoked salmon
110g/4oz cream cheese
2 tbsp double cream
½ lemon, juice only
2 tbsp chopped chives (plus some extra chives to sprinkle over the top)
pinch of sugar
salt and freshly ground pepper
Put all the ingredients into a blender and pulse until it has a consistency that you desire. Occasionally I would substitute lime and coriander instead of lemon and chives.
Truffled Lavosh – adapted from a recipe by Annabelle Langbein
Makes approx 40
1 cup plain flour
1/3 cup wholemeal flour, spelt
2 tbsp each black and white sesame seeds or 4 tbsp just one kind
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano or truffle
1 tsp salt
¼ cup extra virgin olive oil
1 tsp sesame oil
½ cup water
extra virgin olive oil
flaky sea salt, truffled salt
Preheat oven to 165˚C and line an oven tray with baking paper. In a mixing bowl stir together the flours, sesame seeds, herbs and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.
Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. (I roll it on the baking paper.) Each piece of dough should yield a rectangle about 34 x 16cm. Cut each rectangle into strips measuring about 4 x 17cm and roll again. They need to be virtually see-through.Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt. Bake until crisp and pale golden – about 15-18 minutes.
Allow to cool fully then store in an airtight container.
Truffled Ice cream– adapted from Poh’s recipe
INGREDIENTS – Anglaise Sauce
350ml full cream milk
20g truffles, thinly sliced
6 eggs yolks
Vanilla to taste
Combine milk, cream and thinly sliced truffles and let infuse overnight.
The next day drain the truffles from the milk/cream mixture. In a saucepan bring the milk and cream to the boil. Turn off the heat and put the thinly sliced truffle back into it, cover with plastic wrap and let infuse for about 10 to 15 minutes.
Meanwhile blend the egg yolks with the sugar until pale colour and ribbon consistency. Pour the infused milk over the yolk/sugar mixture using a sieve to retrieve the truffle again and then mix well and place back into the same saucepan. Reserve the truffles.
Cook this Anglaise Sauce to about 85°C on the stove stirring continuously with a wooden spoon. DO NOT BOIL.
The sauce is cooked when it coats the back of the spoon. Put the sauce into a large bowl. Chop the reserved truffle very finely and stir it into the sauce. Cool down completely by stirring.
Place into your icecream maker and follow the instructions.