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Salmon Surprise
1 c olive oil
1/4 c sherry vinegar
1 ts Dijon mustard
1 red onion, thinly sliced
2 ts capers, drained
1 ts chopped fresh basil
1 ts salt
3/4 ts freshly black pepper
Ingredients
In a small bowl, whisk together oil, vinegar, and mustard. Stir in remaining ingredients. Cover and refrigerate until ready to use. The vinaigrette can be made up to 2 days ahead.
To prepare the salmon: Rub the fillet with herbs and fennel seeds. Season with salt and pepper. At this point, the salmon can be covered and refrigerated overnight.
Serve hot with a side salad, vegetables
and potatoes. And dont forget the white
wine.
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Dragon Dinner
1 c olive oil
1/4 c scottish whiskey
1 ts Puri Puri Sauce
1 red onion, thinly sliced
2 ts rich stock gravy
1 ts chopped fresh basil
1 ts salt
3/4 ts fresh cream
Ingredients
In a small bowl, whisk together oil, whiskey, and all other ingredients. Cover
and refrigerate until ready to use.
To prepare the sirloin steak: Rub the fillet with herbs and fennel seeds. Season with salt and pepper. At this point, the
steak can be covered and refrigerated overnight. Cook in a preheated oven at 190
C for 30 minutes. Serve hot with potatoes, other vegetables of your choice,
turnip, and a side salad. And red wine too.
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