Sunday, 31 August 2014

Low-Carb Mediterranean 'Pasta' Salad, but with Calamari

A bright mixture of tender calamari rings, olives, tomatoes, capers, feta, baby marrows and frizzled chorizo bits, in a punchy garlic & lemon dressing. I've invented this recipe to quell my longings for my favourite pasta salad, because after almost a year on a punishing low-carb regime, I still find myself battling cravings for carbohydrates.

Low-Carb Mediterranean 'Pasta' Salad, but with calamari
Wine recommendation from Michael OliverHe says: "Môreson Mercator Premium Chardonnay 2014"
Go to the end of the page for more detail about this wine pairing.

I dream about buttery mashed potatoes, and would love to plunge my face into a bowl of fresh pasta ribbons cloaked in a creamy sauce. But, as a diabetic, I can't eat any of these things without my blood sugar having hysterics, so I've had to find smart ways of going without them.

Calamari, if it's of great quality, and cooked in a flash (see my recipe below), has a mouth-feel not unlike that of al dente pasta. I admit this is an expensive salad, because it's not worth making unless you can lay your hands on beautifully tender calamari tubes.

An easy, nourishing salad, but frying the calamari to tender
perfection takes care and attention. 
Please don't use calamari 'steaks' or strips, which are either unpleasantly spongy or toughen to leather in the pan, even if they've been 'tenderised' (that is, pierced multiple times by being rolled through, I imagine, some fearsome machine with many sharp blades).

The best little calamari tubes and tentacles come from Patagonia, and you can buy these frozen (and occasionally fresh) from good fishmongers and supermarkets.  If you can't find them, ask your fishmonger to order them for you - it really is well worth the wait.

This marinated salad improves upon standing, and keeps well in the fridge for up to 24 hours. However, please add the crisp chorizo bits to the salad just before you serve it.

Serve on a bed of crisp lettuce leaves or - if you're not on a low-carb regime - with plenty of crusty bread to soak up the juices.

If your calamari tubes are small and delicate, there's no need to slice them into rings. You can fry them whole, but please do so for 30-45 seconds longer than I've recommended below. I always laboriously slice them, though, because I like the pasta-like look of rings. The choice is yours.

Low-Carb Mediterranean Calamari Salad 

1 kg small, tender Patagonian calamari tubes and tentacles, thawed overnight in the fridge if you've bought them frozen
3 Tbsp (30 ml) olive oil, for frying
1 x 200 g chorizo sausage, cut into a fine dice
2 cloves garlic, peeled and finely grated or crushed
5 Tbsp (75 ml) dry white wine
10 baby marrows, very finely sliced
1 punnet  (about 350 g) ripe cherry tomatoes
4 Tbsp (60 ml) baby capers
16 black olives
16 green pimento-stuffed olives
a small bunch of chives, finely sliced
a small bunch of parsley, finely chopped
2 x feta cheese 'wheels' (about 140 g), crumbled
1 Tbsp (15 ml) dried chilli flakes
milled black pepper, to taste

For the dressing: 

1 fat clove garlic, peeled (or more, to taste)
a pinch of salt
finely grated zest of 1 small lemon
¼ cup (60 ml) fresh lemon juice
½ cup (125 ml) olive oil
2 tsp (10 ml) Kikkoman soy sauce
2 tsp (10 ml) Dijon mustard

First make the dressing. Using a mortar and pestle, pound together the garlic clove, salt and lemon zest to make a paste. Stir in the lemon juice and, when the salt has dissolved, whisk in the remaining dressing ingredients to form a smooth emulsion.  (Or, if you have a jug attachment for your stick blender, whizz everything together.)  Set aside.

Trim the tubes and cut them into rings, or leave them
whole if they are tiny.
Rinse the thawed calamari under a cold running tap for 1 minute, tip into a colander, shake well and drain for 5 minutes. Separate the tentacles from the tubes, and place on two different plates.

Prepare the calamari tubes as follows:  using a sharp knife, cut away about 2 mm of the ragged opening at the thicker end of each tube, at the same time dragging the knife blade to one side to pull out any membrane.  Trim away the pointy end of each tube. Now neatly slice the tubes into 5-mm rings, and set aside.

Dry the tentacles and rings by dabbing them firmly with plenty of kitchen paper.

Heat 1 Tbsp (15 ml) of the olive oil over a high heat in a large shallow pan, until the oil is shimmering. Fry the tentacles first, in three batches, for about 90 seconds each, or until they are slightly stiffened and golden, but still tender. Remove from the pan and set aside in a large mixing bowl.

Add the diced chorizo to the pan, and fry over a high heat until the pieces are toasty and just crisp. Don't overcook them!  Remove from the pan, drain on a sheet of kitchen paper and set aside.

Fry the calamari rings (or tubes; please see my note above) in three or four batches for 45-90 seconds, stirring often. It's crucial not to overcook the rings!  If the pan seems a little dry, add more olive oil. Remove the rings from the pan and set aside in the same bowl as the tentacles.

Turn down the heat a little. To the frying pan, add the garlic and fry gently for about 45 seconds, just to take the sting off, and without allowing the garlic to brown.  Turn up the heat again and deglaze the pan with the white wine, stirring and scraping to dislodge any golden brown sticky bits.   Bubble briskly for 1 minute, or until the liquid in the pan has reduced by half.

Remove the pan from the heat and let it cool for two minutes. Now whisk in all the dressing ingredients, tilting the pan to one side if necessary.   Pour this mixture over over the calamari rings and tentacles.

Add all the remaining salad ingredients and toss so everything is well coated.

Tip the salad onto a platter and top with the crisped chorizo.

Serves 6 as a main course (alongside a big bowl of green salad), and 8 as a starter. 

Wine pairing by Michael Olivier

Môreson Mercator Premium Chardonnay 2014

It looks like: Pale gold straw in the bottle.  In the glass there are some lime green flashes around the edges.

It smells like: Soft dried apricots, crème brulée, hazelnuts and vanilla

It tastes like: Rich windfall citrus, lime squirt acidity.  Undertow of oak and vanilla.  Full broad palate and long aftertaste.

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Saturday, 23 August 2014

Low-Carb Swedish-Style Meatballs in a Creamy Lemon Sauce

Low-Carb Swedish-Style Meatballs in a Creamy
Lemon Sauce, with Cauliflower Mash.
These juicy meatballs are mouthwateringly good, and I hope you'll give my new recipe a try.  I adore meatballs, and in this recipe I've eliminated all starch to make this recipe suitable for diabetics and anyone else on a low-carb, #LCHF or Banting regime.

The lemony cream sauce cloaking these meatballs is inspired by similar Scandinavian recipes, but I've added my own twists.

This dish is easy to make, but it does require a large shallow pan, because the sauce - containing not a speck of flour - relies for its thickening on fast reduction. The bigger and shallower your pan, the sooner the sauce will thicken. If you don't have such a pan, use two big frying pans to make the dish, dividing the meatballs and sauce ingredients between them.

Most meatball recipes contain bread crumbs or bread soaked in milk, which help to lighten the mixture and produce soft-textured balls.

Because my recipe contains no carbs, the meatballs are pleasantly springy, but they will not turn into tough bullets if you carefully follow my cooking instructions. The yoghurt helps to create a tender mixture, so don't leave it out.

Wine recommendation from Michael OliverHe says: "Boschendal S&M, Shiraz Mourvèdre 2012."
Go to the end of the page for more detail about this wine pairing.

There is quite a lot of cream in the sauce, and I make no apologies for that, because fat is not a pressing issue when you're following a low-carb regime. However, if you'd like to lighten up the sauce, use half the quantity of cream, and carefully stir in half a cup of thick natural Greek yoghurt at the end.  (Here are my tips for cooking with yoghurt.)

Not a speck of starch in this recipe
This recipe also asks that you add and remove the meatballs from the pan several times, and I'm sorry to ask you to do this, but I've formulated the recipe in this way so that the sauce is lovely and thick, and the meatballs still tender.

You may raise an eyebrow at the quantity of nutmeg, allspice and pepper in the meatball mixture, but please trust me on this. This amount of meat needs robust seasoning, and when it's finished cooking the spicing is subtle, though distinct.

I recommend that you test the seasoning by frying a dab of the mixture before you roll it into balls - please see my instructions, below.  Also please note that allspice (comprising powdered pimento berries) is not the same as mixed spice.

If I were cooking for myself, I'd add some finely chopped capers, dill and anchovies to these meatballs. My kids and husband don't like these ingredients, however, so I've reluctantly left them out (although I did shower snipped dill over the top of the meatballs when I snapped these pictures).

I almost always use a combination of beef and pork mince when making meatballs because pork adds extra juiciness, but you can make these with beef alone, or with minced chicken.

Serve this with cauliflower mash or - if you're not on a low-carb regime - with creamy mashed potatoes or buttery champ.

This recipe serves 8-10, and makes about 45 meatballs, because at the moment I'm feeding many mouths. However, you can easily adapt it to serve 4-5 people by halving all the ingredients. I heartily suggest that you make the full amount of meatballs and freeze them, still raw, for future use. Or you can keep the cooked meatballs in a lidded plastic container in the fridge for up to 2 days.

Low-Carb Swedish-Style Meatballs in a Creamy Lemon Sauce

For the meatballs: 

1 kg lean beef mince [ground beef]
500 g pork mince
1 small onion, peeled
2 large free-range eggs, lightly whisked
3 Tbsp (45 ml) natural yoghurt
2-3 tsp (10 - 15 ml) salt, to taste (see recipe, below)
2 tsp (10 ml) nutmeg
2 tsp (10 ml) allspice
1 tsp (5 ml) white pepper
1 tsp (5 ml) finely milled black pepper
the finely grated zest of a large lemon
4 Tbsp (60 ml) olive oil or sunflower oil, for frying

For the sauce: 

½ cup (125 ml) white wine
2 cups light beef or chicken stock (or water to which you've added a teaspoon or two of good-quality liquid or jellied stock, such as a Nomu Fond or Knorr Stock Pot)
the juice of a large lemon
2 Tbsp (30 ml) Dijon mustard
1 cup (250 ml) sour cream or thick fresh cream

To serve:

finely chopped fresh dill, parsley, or chives

Put the beef and pork mince into a large mixing bowl, or into the bowl of an electric mixer fitted with a plastic paddle or a dough hook.

Grate the onion on the fine teeth of your cheese grater to create a smooth wet pulp.

Add the onion pulp to the bowl along with all the remaining meatball ingredients. Using your hands, squish and squeeze the mixture until well combined. (If you're using an electric mixer, beat the ingredients together on a low speed until well mixed, but don't over-process the mixture, or it will become sticky and too homogenous.)

Now test the seasoning. Heat a lick of oil in a frying pan. Pinch off some of the meat mixture, press it into a little patty and fry it for a minute or two minutes on each side. Taste the patty once it's cooled slightly. You might need to add more salt, or a whisper more of nutmeg, allspice and pepper, if you can't clearly taste these flavours.  Place the bowl in the fridge for 20 minutes to firm up.

Roll the meat mixture between the palms of your hands into small even-sized balls.

I always fry meatballs in a circle, and then flip them over
in the order in which I placed them in the pan. Watch them
closely, as they brown quickly. 
Heat the oil in a large, shallow non-stick pan over a medium-high heat and fry the meatballs, in batches of 10, for 1-2 minutes on one side, or until they've developed a deep-golden crust on their undersides. Now flip them over and fry them for a further minute or two. Don't over-crowd the pan, and watch them closely, as they blacken in an instant.

When them meatballs look toasty on both sides (but are still half-raw inside) remove and set aside. Tilt the pan over a bowl and spoon away any excess fat.

Put the pan back on a high heat, and tip in the wine, stirring and scraping to dislodge any sticky brown bits. Now pour in the stock and cook at a brisk bubble for 4 minutes, or until the stock has reduced by about a third. Add the lemon juice and mustard, whisk well to combine, and bubble for a further 2 minutes.

Return the meatballs to the pan. Arrange them in a single layer so the liquid comes about half-way up their middles. Cover the pan with a lid. Simmer at a gentle bubble for about 4 minutes, or until the meatballs are cooked right through, but still soft and tender.

Once again, remove the meatballs from the pan and set aside while you add the finishing touches to the sauce.

Pour the sour cream into the liquid left in the pan and whisk well to combine.  Reduce over a fairly high heat until the sauce is thickened and glossy, and a beautiful cafe-au-lait colour.   Return the meatballs, plus any juices that have accumulated underneath them, to the pan.  Heat through for one minute, season to taste with salt and black pepper.

Scatter over the fresh dill, parsley or chives and serve immediately with steamed veggies and cauliflower mash. Or proper mashed potatoes, or garlicky champ, if you're not low-carbing.

Makes about 45 meatballs, and serves 8. 

Wine pairing by Michael Olivier

Boschendal S&M, Shiraz Mourvèdre 2012

It looks like: Deep dark ruby plum at the core which pales to purple garnet at the rim.

It smells like: Toasty oak with waves of back cherry and a grind if white peppercorns.

It tastes like: Easy soft entry of sappy spiced plums and brambles on a broad palate with soft tannins. Really good mouthful with an undertow of dark chocolate, oak and its concomitant spices. Quality shows in the long full and gently waning aftertaste.

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Friday, 11 July 2014

A discovery: how to cook beef topside & fillet in a wonderful Wonderbag

It's taken several months of experimentation to write this blogpost, because I wanted to test the method over and again so it works perfectly for you every time. In a nutshell: you can use the Wonderbag, a brilliant energy-saving South African innovation, to produce tender beef topside (and fillet) that's uniformly pink within, dark and caramelised on the outside, and filled with flavoursome juiciness.

 How to cook perfect rare & juicy beef topside in a Wonderbag. The 18th-century
silver mustard pot in this pic was a gift from my husband on our 25th anniversary.

Wine recommendation from Michael OliverHe says: "Zonnebloem Cabernet 2012."
Go to the end of the page for more detail about this wine pairing.

There are several photographs in this blogpost showing my various recipe trials. I hope this post will encourage you to buy or donate a Wonderbag (which you can do here, or at YuppieChef. If you're not in South Africa, click here).  

My hard-working Wonderbag.
If you're a chef in a busy restaurant kitchen, I'd like to suggest that you supplant some of your sous-vide baths with a few of these versatile gadgets.

Let me go back a little. I've owned a Wonderbag since 2009.  It's a bit raggy and saggy and stained after so many years at the coalface, but I still use it several times a week for making slow-cooked family dishes and my foolproof Greek yoghurt

It's also brilliant for holding delicate sauces - such as hollandaise and béarnaise - at a constant gentle temperature for many hours.

I take it along to the supermarket when I'm buying ice cream on hot days, and to the local pizza place when I'm collecting take-outs.

My interest in the Wonderbag was rekindled  a few months ago when I met the ebullient Italian chef Luigi Carola, Global Lead Innovation Chef for Unilever, and best known in South Africa as a star of Knorr's cooking adverts*.

Edge-to-edge pinkness, a lovely caramelised crust, and very tender meat

I don't know how Luigi and I got on to the subject of the Wonderbag, but once we did, over a few glasses of wine, there was much high-fiving.  He told me he'd been experimenting with cooking a variety of dishes in his Wonderbag, and that he was so enthused by this cooking method that he'd written a cookbook on the subject.

What interested me most was his claim that the best fillet steak he'd ever eaten came out of a Wonderbag. Also, said Luigi, many other slow-cooked dishes can be incubated with great success using this method. He told me about Italian relatives who create gorgeous stews, pack them in a Wonderbag, then drive for many hours across Europe to deliver piping-hot meals to homesick children in other countries.

Here's how a Wonderbag works: it has extraordinary insulating properties that prevent heat from escaping from a very hot pot. If you closely follow the steps I've detailed below, the bag will 'hold' your food at a notch below boiling point for several hours.

After that, the temperature inside the bag (and pot) will drop in grudging increments over many long hours. I can't give you exact temperatures using my cheffy temperature probe, because a big no-no of cooking in a Wonderbag is opening it up, but my experience is that when I open my bag after 3 hours, the lid and handles of the pot are still too hot to touch with bare hands.

I've cut off the top of this piece of beef topside to show you what
you can expect when you when you cook it in a Wonderbag.
This slow, even cooking is what makes this technique so effective.

So I set about experimenting with beef roasts.

I adore topside, because my mum has always had a knack of roasting this temperamental cut to rosy-pink perfection.  Perfect fillet steak was my next challenge.

The biggest benefit of cooking beef this way is that you cannot over-cook it.  I can't emphasise enough this huge advantage of using a Wonderbag - you can leave topside or fillet in the bag for two or three hours, or longer, and when you open it up it will be beautifully warm, brown on the outside, and an edge-to-edge blushing pink on the inside.

It will also be well rested, tender and juicy.

There are two more reasons I love this technique.  One, it's so convenient: pop your roast in the Wonderbag and go forth to enjoy your Sunday morning.  Two, it's a huge energy saver. Sure, you'll use up a bit of power as you do the initial browning of the meat, but after that you can tuck the meat in its bag and let its residual heat do the rest of the work.

A whole fillet steak beautifully tender and rosy after two hours in my Wonderbag. 

How to cook topside & fillet in a Wonderbag - two recipes

1. Topside in a Wonderbag

1 x 1.8 kg mature good-quality topside, at room temperature
2 Tbsp (30 ml) olive oil
milled black pepper
a pinch of flaky sea salt
a small sprig of fresh rosemary
1 cup (250 ml) red or white wine
1 cup (250 ml) water or stock
3 cloves garlic, unpeeled and lightly squashed
milled black pepper
a pinch of flaky sea salt

Select a piece of well-matured beef topside. 

Trim any big blobs of fat from your topside. Heat 30 ml oil in a large pot that has a tight-fitting lid, and which will fit neatly into your Wonderbag. Pat the meat dry with kitchen paper and season to taste with salt and pepper. When the oil is very hot - almost on the point of smoking - add the topside and brown it well on all sides, starting with the fattiest side.  This should take about 8 minutes in total.  Turn the topside over with a pair of tongs once each side is beautifully browned and caramelised.

Brown your topside well before you add the liquid. In this experiment
I added finely chopped onions, garlic and crisp bacon bits. Other times,
I've added sliced mushrooms and a pinch of chilli flakes.

Halfway through the browning process, add the rosemary sprig.

Now remove the meat from the pot and set aside on a plate. Drain any excess fat from the pan, then put it back on the heat and deglaze with a cup of wine, scraping and stirring to dislodge any golden residue. Bubble over a furiously high heat for 2 minutes, then add the squashed garlic cloves and water (or stock).

Return the topside to pan, fatty side up, and cover with a tight-fitting lid.  The liquid in the pot should come to about 2 centimetres up the sides of the meat.

Turn down the heat to medium and cook at a fairly brisk bubble for 12 minutes.  If you have a topside smaller than the 1.8kg I've specified in the ingredient list, cook it for 8-10 minutes (you'll have to use your instinct here). Don't take the lid off the pot to check the meat, or the temperature inside will drop.

After 12 minutes, the lid of the pot will be too hot for you to touch with your bare fingers, and you will see little puffs of steam escaping around the rim.

Without opening the pot, place it in the Wonderbag, cover quickly with the cushion, then tightly draw up the strings.  Set aside, undisturbed, for at least 3 hours, or until you're ready to serve it.

If, when you open the bag, you find the beef is too rare - and I've only had this happen once, when I couldn't contain my excitement - you can reheat the pot over a brisk heat until you once again see billows of steam (see above) then place it back in the Wonderbag for another 30 - 60 minutes.

Take the meat out of its pot and set it on a board to cool for a few minutes. Carve into slices and serve immediately.  Or let it cool, then refrigerate and carve it the next day.

If you'd like to make a gravy, strain the pan juices through a fine sieve into a clean saucepan, pressing down with the back of a spoon to extract the the garlic & rosemary flavours.  Boil briskly to reduce to a rich glaze, or thicken with a little flour slaked in water.

2. Fillet Steak in a Wonderbag

1 large whole fillet steak (about 1.5 kg)
a large sprig fresh thyme
2 Tbsp (30 ml) olive oil
3/4 cup (180 ml) red or white wine
3/4 cup (180 ml) water or stock
2 cloves garlic, unpeeled and lightly squashed
milled black pepper
a pinch of flaky sea salt

Two hours before cooking, take the fillet out of the fridge so it can come up to room temperature. Using a sharp knife, trim away any visible fat, then cut away the 'silver skin' (membrane) on the outside of the meat.

Double the thin end over and tie it to the main fillet with kitchen string. Don't worry if one end is much thicker than the other (the thick end will cater for those who like their fillet rare, and the thin, doubled-over end will do for those who like brown beef).

Brown the meat all over as described above - this must take no longer than 5 minutes, in a blistering hot pan. If there is no smoke in your kitchen, your pan is not hot enough!

Halfway through the browning process, add the thyme sprig.  Set the fillet aside on a plate and deglaze the pan with the wine, as detailed above.

Now follow the same steps: cook the wine over a high heat for 2 minutes, then add the squashed garlic cloves and water (or stock). Return the fillet to pan and cover with a tight-fitting lid.  The liquid in the pot should come to about 1½ centimetres up the sides of the fillet.

Turn down the heat to medium and cook for 6 minutes. Don't take the lid off the pot to check the meat, or the temperature inside will drop.

After 6 minutes, the lid of the pot will be too hot for you to touch with your bare fingers, and you will see little puffs of steam escaping around the rim.

Without opening the pot, place it in the Wonderbag, cover quickly with the cushion, then tightly draw up the strings.  Set aside, undisturbed, for at least 2 hours, or longer (see my notes above).

Let the fillet cool on a plate, then slice and serve.

Wine pairing by Michael Olivier

Zonnebloem Cabernet 2012

It looks like: A brilliant gem-like deep ruby with an enchanting purple garnet at the edges.  This will change to a more brick red as the wine matures.

It smells like: Blackcurrants, hedgerow berries, spice and cedar from the oak and a whiff of dark chocolate.

It tastes like: Classical Cabernet red and black berries and cassis.  Soft tannins. Fabulous long aftertaste. A truly underrated wine.

* Note:  I have a professional association with Knorr South Africa.

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Tuesday, 8 July 2014

Spring Onion & Celery Soup with Smoked Trout

With its beautiful pale colour and subtle flavours, this soup is good on its own, but delightful topped with flakes of lightly smoked Franschhoek trout. Added cold, the trout half-poaches in the soup’s residual heat, contributing an intriguing smoky note. Straining this soup is laborious but well worth the effort to achieve a fine, smooth result.

My Spring Onion & Celery Soup with Smoked Trout. I snapped this while my book's photographer
Michael Le Grange was setting up the shot. Recipe courtesy of  Random House Struik.

Wine recommendation from Michael OliverHe says: "I really think you need a medium cream sherry
 with this soup. Douglas Green Medium Cream Traditional Flor No 2 - perfect for chilly weather."
Go to the end of the page for more detail about this pairing.

This is one of my favourite soup recipes, and it comes from my 2012 book Scrumptious Food For Family and Friends

Spring Onion & Celery Soup with Smoked Trout 

30 slim spring onions (about 3 bunches)
6 x 20-cm stalks young celery, taken from the heart of the bunch
4 Tbsp (60 ml/60 g) butter
1 clove garlic, peeled and finely chopped
1.75 litres vegetable or chicken stock
1 cup (250 ml) milk
3 medium potatoes, peeled and finely sliced
2 tsp (10 ml) cornflour
200 ml fresh cream, plus a little extra
a pinch of white pepper, to taste
10 slices lightly smoked Franschhoek trout, or smoked salmon
olive oil
small sprigs of fresh dill

Trim the roots and dark green tops of the spring onions (you’ll use only the white and pale green parts) and slice. Trim and slice the celery stalks.

Chop the pale green leaves and set them to one side. Melt the butter in a soup pot, add the spring onions, sliced celery stalks and garlic and cover them with a circle of baking paper, or the wrapper from a block of butter. Cook over a low heat for 12–15 minutes, or until very soft. Remove the paper, add the stock, milk, potatoes and reserved celery leaves and bring to the boil. Turn down the heat and simmer for 25 minutes, skimming off any foam as it rises.

Blend the soup to a smooth purée and strain it through a fine sieve into the rinsed-out pot. Mix the cornflour and 2 Tbsp (30 ml) of the cream to a smooth paste and add this to the soup, stirring constantly as it comes to the boil. Simmer for 3 minutes, then stir in the remaining cream. Season to taste with salt and white pepper.

Cut the smoked trout into pieces no bigger than the bowl of a soup spoon. Ladle the hot soup into bowls, swirl with a little olive oil and a drizzle of cream, and top each one with tiny sprigs of dill and a few pieces of trout. Serve immediately.

Serves 8.

Cook’s Notes: Make this up to 24 hours ahead, then heat and add the salmon and dill at the last moment. This is a thinnish soup, but it should not be watery. Add a little more cornflour paste if the consistency seems too thin.

Wine pairing by Michael Olivier

Douglas Green Medium Cream Traditional Flor No 2. Flor is the yeast under which the wine lives in the criadera [nursery] before going into the Solera for maturation.

It looks like: Elegant packaging, even rich gold straw colour.

It smells like: Layers of nuts, spice and baked biscuits.

It tastes like: Discreetly medium sweet.  Nutty with brown spices.  Rich raisiny grapes.  Full mouthfeel, long aftertaste.  Do serve it slightly chilled in a normal wine glass;  you will enjoy it so much more that way.

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