I Sugges this Recipes

NOT my Wartime Kitchen, but the other one, full of tempting treats and deliciousness!


The first time I tasted smoked salmon was at my Great Aunt and Uncles home in West Kingsdown in Kent.  We used to go down there at Easter and go on exciting trips into London!  I must have been about 7 years old and Aunty Phyllis made us smoked salmon sandwiches, she bought end pieces which were not so expensive, but I was so impressed (a very early foodie!) and loved the smoky saltiness of this delicate fish.
Smoked Salmon is not such a luxury  now with more farmed salmon but it often disappoints being wet or greasy.  Not so the MacGilvray Finest Smoked Salmon sent to me by The Handpicked Food 
Store. Here is what MacGilvrays say about their smoked salmon:

"All of our smoked salmon is sourced by fine food purveyors MacGilvray from the cold clear waters of the Scottish West Highlands.  It has been dry cured and oak-smoked in traditional brick built kilns and we believe it to be the finest available."

The salmon was firm, not too finely cut and just melted in your mouth.  The smoke was subtle and didnt overpower the flavour of the fish.  In fact, it was just how I remember that first taste of delicious smoked salmon in the 1960s!  The Handpicked Food Store is a new venture from the people who bring you well-established The Handpicked Collection  both are well worth a visit for gift shopping. 

Club Chocolat Francais Autumn Collection and a Giveaway

I am feeling really spoiled, first smoked salmon and now delicious french chocolates.  Ive reviewed Club Chocolat Francais before and I have to say that this collection is even better than the last.  There are some stunning flavours enrobed in the very best dark, milk and white chocolate.




This was my absolute favourite from this selection its the Citron Coriandre and it absolutely bursts onto your tongue with an incredible lemon and spice taste that Ive never encountered in a chocolate before.  I also loved the Petales Framboise, again the intensity and freshness of the fruit flavours are really not like anything you get in a standard box of chocs.



Club Chocolat Français comes is a family business, established 20 years ago in Southwest France, in the country side. Their workshops are surrounded by orchards. These orchards provide the plums and hazelnuts  used for the chocolate creations.


If you love Gourmet chocolate, have a look at the Club Chocolat Francais chocolate club, each month you get 34 luxury handmade chocolates delivered to your door  - mmm heaven!

GIVEAWAY

I have three full size boxes of Club Chocolat Chocolates to giveaway to three lucky readers.  Just follow the instructions on the Rafflecopter widget.
This competition is open to readers in the UK and Europe only as Club Chocolat Francais chocolates are handmade using the finest ingredients with no artificial preservatives added. The high quality of our products makes speedy delivery a necessity.

a Rafflecopter giveaway

Max has perfected this dish over the years,  which he often makes for his crew aboard our  F/V Chelsey using Alaska Wild White  or Red King Salmon, Shrimp/Prawns,  Scallops, or Halibut (or any combination thereof),  and the spice level and flavors turn out just right  - every time...(This is one of my Mom’s favorite  dishes that he makes for her  during hunting trips to Yakutat, Alaska)...

Servings: (4)
Prep: 5 Mins. |
Cook: 30 Mins.

Posted courtesy of Max via Sandra

INGREDIENTS

1/3 medium red onion, diced
1 stalk of celery, diced
½ red bell pepper, diced
2 garlic cloves, minced
4 tablespoons unsalted butter
1 (15 oz. can) Italian seasoned stewed tomatoes with juices, broken up (Max does so using a potato masher in a small ceramic bowl)
2 (15 oz. cans) low-sodium beef broth
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
--(or more if you like it spicier as we do)
1/2 tablespoon creole seasoning
2 bay leaves
1 lb. raw, boneless, skinless king salmon fillets, cut into ¾” chunks (2 fillets)

--2 cups steamed rice (i.e., 1 cup raw, and cooked according to pkg. directions)

Garnish: with freshly chopped parsley

METHOD

Begin making rice according to package directions.

In a large dutch oven, melt the butter over medium-high heat. Add the onion, celery, bell pepper and saute until the onions are translucent. Add the garlic and continue to saute for 30 seconds longer. Stir in the stewed tomatoes, beef broth, spices, and then bring to boil, and then reduce to a simmer, uncovered, for 20 minutes. Check the consistency, and add more beef broth, if needed. Stir in king salmon chunks, and continue cooking just a couple of minutes, just until they turn opaque pink and are cooked through (do not overcook or salmon will become dry and tough).

To serve, place steamed rice equally among four pasta-type bowls, and ladle the King Salmon Creole over the top (or around rice as I did in the photo above), and garnish with freshly parsley. – Enjoy!

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Tip: When storing left-overs in refrigerator, Max does so in separate bowls (rice in one, and King Salmon Creole in another) to prevent rice from losing its integrity.