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Summer’s Food Events :) Total 1000 ways

Gosh, it has been a long time coming this summer…and I’ve been thinking back over some of the foodie events that I’ve been lucky to go to this summer. I don’t go to lots of events, I don’t have time to be honest, but I love being with like-minded people and just talking about food food glorious food…


First up was a fab cooking day with Total Yoghurt and their chef Paul Merrett, to launch their new recipe section of their website – an amazing 1000 ways to use Total Yoghurt and eat healthily.  We teamed up to cook three dishes

Fresh and Smoked Salmon Rillette,

Spiced Butternut Tagine with Roasted Pepper and Tomato & Toasted Fennel Seed Yoghurt Served With Cauliflower Couscous

Semolina Sponge Cake with Almonds, Hazelnuts, Greek Yoghurt and Honey.

 

Here are my fab team-mates..Heidi, May and Phil. We all looked amazingly ravishing in our plastic aprons…

 

An extremely enjoyable day as ever with the Total girls, and with the added attraction of chatting to Paul.  Here are the recipes for quick reference, you will find them with pictures from Total of how it should look like, linked above. The following pictures are my own, taken of the food we cooked.

Fresh and Smoked Salmon Rillette with Wholemeal Toast


Salmon Rillettes
 

Serves 4

Ingredients:

2 tablespoon of TOTAL Greek Yoghurt, Classic (2% can also be used)
200g of fresh salmon
½ lemon, juiced
60g of diced and softened unsalted butter
1 dessert spoon of fresh dill, chopped
2 teaspoons of horseradish relish
75g of smoked salmon
Pepper
Brown bread for toast

Method

1. Place the fresh salmon in a small oven proof baking dish and wet the salmon with a dessert spoon of water. Cover the dish with foil and put it in an oven at 170°C/325°F/Gas Mark 3 for about 6 minutes.
2. When the salmon is cool, flake it into a bowl.
3. Add the yoghurt, lemon juice, the softened butter (microwave), dill and horseradish – but don’t mix it all yet.
4. Shred up the smoked salmon into strips and add this to the bowl.
5. Finally add a twist of black pepper and then gently fold and mix everything together taking care not to break it all down to a mush.
6. When everything is thoroughly combined, put into a serving dish and chill it in the fridge for at least an hour.
7. Serve with hot brown toast.

 

Spiced Butternut Tagine with Roasted Pepper and Tomato & Toasted Fennel Seed Yoghurt Served With Cauliflower Couscous

 

 

Serves 4
Ingredients:

For the Spice Mix
½ tbsp of fennel seeds
2 pinches of chilli flakes
½ tbsp of cumin seeds
1 tsp of coriander seeds
1 inch of cinnamon
1 tsp of ground ginger
½ tbsp of paprika

For the Tagine
1 butternut squash, peeled and roughly cut into 3cm cubes
8 cloves garlic, chopped
1 red onion diced
1 yellow pepper, diced into 3 cm squares
1 red pepper, diced into 3cm squares
1¾ tin of chopped tomatoes
100g of dried apricots, halved
Approx 20 green olives
1 tin of chick peas
Olive oil (for frying)

For the Fennel Seed Yoghurt
200g of TOTAL Greek yoghurt
2 tsp of fennel seeds
½ tsp of smoked paprika
1 tbsp of coriander, chopped
1 tsp mint, chopped

For the Cauliflower Couscous
1 head of cauliflower
20 inch square of muslin

Method:

1. Dry fry, cool and grind all spices for the spice mix in the pestle and mortar.
2. Dust the cubed butternut squash with a third of the spice mix and fry in batches until brown all over. At this point you are just ‘colouring’ your squash. Set aside.
3. Heat a casserole and fry the garlic and red onion.
4. Add the peppers.
5. Add the tomatoes and bring the pot to a simmer. Cook for about 5 minutes.
6. Add the dried apricots, olives and chickpeas.
7. Add a little water at this point if required.
8. Add the pre roasted butternut and another third of the spice mix.
9. Cook on until the butternut is just cooked (about 5 min).
10. Check the seasoning and add a little salt and some more spice mix if required.
11. Toast the fennel seeds in a frying pan, cool and grind.
12. Mix the yoghurt with the fennel seeds, paprika, mint & coriander and set aside.
13. Trim cauliflower florets from the stalk.
14. Whizz up the florets to a crumb in a robot coupe.
15. Wrap the cauliflower couscous in the muslin and place in a colander over a pan of boiling water for approximately 5 minutes.
Semolina Sponge Cake with Almonds, Hazelnuts, Greek Yoghurt and Honey

Semolina Cake

 

 

Serves 8

Ingredients:

For the Sponge Cake
120g TOTAL Classic Greek Yoghurt
250g butter
190g golden caster sugar
4 eggs
50g self-raising flour
Zest of 1 orange and 1 lemon (keep separate)
100g ground almonds
100g ground hazelnuts
250g semolina
2 tablespoons of poppy seeds (plus 1 tablespoon extra for the top of the cake)

For the syrup
Juice of 1 orange and 1 lemon
175ml water
140g golden caster sugar
50g honey
1 tablespoon orange blossom water

To serve
A blob of TOTAL Classic Greek Yoghurt
Honey

Method:

1. Pre heat the oven to 175°C/325°F/Gas Mark 3.
2. Grease the baking tin.
3. Beat the butter and sugar until it is pale yellow and creamy.
4. Beat in the eggs one at a time.
5. Now chuck in the flour, zest, ground nuts, semolina, Greek yoghurt and poppy seeds.
6. Stir everything up well and spoon in to your greased baking case.
7. Bake for about 1 hour but check after 45 minutes – the sponge will be golden brown and springy when cooked.
8. Put the cooked cake to one side to cool slightly and make the syrup.
9. To make the syrup place all the ingredients in a pan and bring to a boil.
10. Allow the syrup mixture to reduce by at least half.
11. Using a fork dot holes across the surface of the cake and then pour over the syrup, sprinkle with the extra poppy seeds.
12. Serve with Greek yoghurt and a trickle of honey.

Although we didn’t cook it ourselves, Paul cooked an alternative starter of Ginger Beer Battered Broccoli Tempura with Mango Yoghurt Dip for the vegetarians in the group, which was really thoughtful.

 

Ginger Beer Battered Broccoli Tempura with Mango Yoghurt Dip

Serves 4

Ingredients:

500g TOTAL Greek Yoghurt
100g mango chutney (good quality i.e Geetas)
25g of mint sauce – a shop bought one is fine
150g tempura flour
450ml ginger beer (very cold)
2ltr vegetable oil for frying
240g tender stem broccoli

Method

1. Empty your yoghurt into a large bowl and stir in the mango chutney and the mint sauce. If the mango chutney has large pieces of mango in it then you may wish to chop it a little before stirring in.

To make the batter:
2. Tip the flour into a mixing bowl and pour on the ginger beer, gently whisking whilst you do so. Don’t over whisk the batter – a few small lumps will merely make it feel more authentic and crunchy.
3. Heat the oil in a large heavy bottomed casserole pan to 170°C/325°F/Gas Mark 3.
4. Dip the broccoli into the batter and turn it over to make sure it’s well coated. Lift it out allowing any excess batter to drip off and carefully place it in the hot oil.
5. Allow to fizz for a few seconds before gently stirring the oil to make sure that the broccoli florets do not stick together.
6. When golden brown lift out the broccoli and drain quickly on kitchen paper before serving with the dip.