Recipe Ideas

Some simple recipes to use with our products, and are quick and easy to prepare:

Smoked Venison Tartlets

100g Smoked Wild Venison - hand-carved
12 mini pastry tartlets
4 tbsp chilli jam
4 tbsp crème fraîche
1 tbsp fresh chives - chopped
black pepper

Spoon a little chilli jam into each of the pastry tartlets. Top with a twisted slice of smoked venison. Add a dollop of crème fraîche, sprinkle with chopped chives and season with freshly ground black pepper.

Mini Tartlets

These and the chilli jam can easily be bought in most delicatessens or supermarkets. However if you want to make your own mini tartlets, cut the crusts off sliced brown or white bread and flatten with a rolling pin. Spread thinly with butter, cut small circle with a pastry cutter and place in a mini tartlet tray and bake in a medium oven for 10 minutes.

Quick Blinis

50g buckwheat flour
50g self-raising flour
1 tbsp cornflour
large pinch of salt
2 large eggs, beaten
180 mls whole milk

Sift the flours together with the salt. Add the beaten eggs and milk and mix well. Heat a large non-stick frying pan. Brush with a little oil or melted butter. Drop teaspoons of the mixture onto the pan and cook for several minutes on each side until golden. Serve with smoked salmon, crème fraîche and topped with cavier (or black lumpfish roe)

Tagliatelle with Kiln Roasted Smoked Salmon & Cream Sauce

2 packs Kiln Roasted Smoked Salmon
4 spring onions, chopped
200g crème fraîche (or double cream)
1 tbsp lemon juice
1 tbsp horseradish sauce
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Cayenne pepper
400g tagliatelle

Place the crème fraîche in a saucepan over a low heat and warm gently. Flake the kiln roasted smoked salmon and add with the spring onions, lemon juice, horseradish, herbs and season well. Meanwhile cook the pasta then pour the sauce over the top.

Serves 4

Fruit Salsa

1 large ripe mango
1 small melon (Charentais)
1 orange (zest & half the juice)
1 clove of garlic (crushed)
1 tbsp fresh ginger (grated)
1 tbsp onion marmalade
3 tbsp white wine vinegar
4 tbsp extra virgin olive oil
fresh parsley (chopped)

Peel and slice the mango & melon and place in a bowl. Add the remaining ingredients. Season with sea salt & freshly ground black pepper. Mix gently, cover & chill for 2 hrs. Serve with smoked meat.

Curried Smoked Chicken Salad

4-6 tbsp low fat mayonnaise
1-2 tbsp curry powder
1 tbsp chilli jam
2 large smoked chicken breasts
4 spring onions, chopped
1 large mango, cubed
fresh parsley to garnish

Mix the mayonnaise, curry powder and chilli jam in a bowl. Add chunks of smoked chicken breast and fresh mango. Season well, cover and chill for 2 hours. Sprinkle with fresh chopped parsley before serving.

Serves 4