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Recipe // The Wild Fork's Summer Salmon

20/2/2017

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It’s time to start stashing away recipes for a social summer. This salmon dish is sure to impress your friends and family this spring/summer, for the perfect opener to any dinner party.

Serves 10

For the Salmon
  • 1 Side of Pin-boned Skin On Organic Scottish Salmon (approximately 1.4kg) 
  • 350g Salt
  • 350g Sugar
  • 2 Bunches of Dill
  • 1 Lemon (zest)
  • 1 Raw Beetroot (grated)

Note - the ratio can be altered depending on the weight of the salmon.

For the Slaw
  • 2 Fennel Bulbs
  • 2 Braeburn Apples
  • 4 Sprigs of Parsley
  • Salt
  • 1 Lemon
  • 1 Tbsp Olive Oil
  • Edible Flowers
  • Rapeseed Oil

Mix the salt, sugar, 1 bunch of the dill, lemon zest and beetroot together in a bowl.

Cover the side of salmon with the mixture, cover with cling film and place in the fridge to cure for 48 hours.

Take the salmon out of the fridge and wash thoroughly with cold water. Chop the remaining bunch of dill and sprinkle over the salmon before returning it back to the fridge until ready to serve.

Thinly shave the fennel and add to a bowl with a sprinkle of salt to soften.

Julienne the apples and finely chop the parsley.

Discard any liquid from the fennel and add in the apple and parsley. Mix together and dress with lemon and olive oil.

To plate your dish, thinly slice the salmon width ways, and ribbon 3 slices onto the plate. Add a small handful of the salad and garnish with edible flowers and a drizzle of rape seed oil.
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Recipe // Vanilla Set Yoghurt with Strawberry Jelly

28/9/2016

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Jaz from The Wild Fork has kindly shared a delicious dessert recipe with us. It combines a sweet strawberry jelly with creamy vanilla yoghurt panna cotta to create a vibrant and refreshing treat.
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Vanilla Set Yoghurt, Strawberry Jelly Recipe

Serves 8

Set Yoghurt
  • 300g Whipping Cream
  • 1 Vanilla Pod
  • 150g Caster Sugar
  • 3 Leaves of Bronze Leaf Gelatine
  • 300g Natural Yoghurt
  • 300g Double Cream

Strawberry Jelly
  • 500g Strawberry Purée
  • 3 Leaves of Bronze Leaf Gelatine

Set Yoghurt

1)   Bring whipping cream, vanilla & sugar to boil
2)   Stir in pre-soaked gelatine
3)   Pass through a fine sieve into natural yoghurt
4)   Cool over an ice bath until cold, but not set
5)   Semi-whip the double cream
6)   Fold together & fill your moulds
7)   Refrigerate until set
 Strawberry Jelly

1)   Bring strawberry purée to a simmer
2)   Add pre-soaked gelatine 
3)   Once yoghurt is set, pour jelly on top to fill the mould
4)   Add garnish of your choice, here we have served with honey comb, fresh strawberries & mint.
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Recipe // Mini Coconut & Cherry Tarts

13/6/2016

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We're very excited about the recent release of Fearne Cotton's first recipe book, 'Cook Happy Cook Healthy'. Here's one of many delicious recipes, perfect as a sweet canapé or as an addition to your wedding dessert table...they're super healthy too, enjoy!
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Mini Coconut Cherry Tarts Recipe

"These would be my desert island dessert essential. They look divine, taste so naughty but are pure goodness, and are fun to make too. They make the perfect tea party centrepiece, and your friends won’t believe they are good for you!"
​Ingredients
Makes 6 Mini Tarts

For the base:
  • 100g raw unsalted almonds
  • 90g plain oatcakes
  • 90g dried dates, pitted
  • 1 tbsp coconut oil
  • 4 tsp unsweetened cocoa powder
  • 2 tsp maple syrup
  • Pinch of sea salt
For the filling:
  • 2 x 400ml cans full-fat coconut milk, chilled
  • 3 tbsp set honey
  • ½ tsp vanilla extract
  • Pinch of sea salt
  • 18 fresh cherries, halved and pitted
  • 50g raw unsalted pistachio nuts, cut into slivers

​Method
  1. ​Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and line the holes of a 6-hole muffin tray with cling film.
  2. To make the base, place the almonds in a roasting tray and roast for 5–6 minutes, or until a shade darker and aromatic, taking care not to let them burn. Remove from the oven and leave to cool. Place all the ingredients for the base, including the roasted almonds, in the bowl of a food processor and blitz until the mixture forms a paste that sticks together when you press it between your fingers.
  3. Divide the base mixture between the 6 lined muffin holes, pressing it firmly into the base and sides. Place in the freezer for 20 minutes, to set firm. Once firm, remove the tray and carefully lift up the overhanging cling film from each hole to release the mini tart cases. Place the tart cases on a plate, cover and chill.
  4. Remove the cans of coconut milk from the fridge without shaking. Remove the lids and carefully scoop out the very firm, set coconut cream at the top, leaving the coconut water in the cans (don’t throw the water away – use it to make soups, curries, porridge or smoothies). Add the thick coconut cream to the cleaned-out bowl of the food processor together with the honey, vanilla extract and salt and blitz until completely smooth. Remove the tart cases from the fridge and evenly divide the coconut cream between them. Add three cherry halves to the top of each mini tart and scatter over the slivered pistachio nuts. Serve immediately or chill, covered, for up to 3 days (or until ready to serve).
Cook Happy, Cook Healthy by FEARNE COTTON is published by Orion in hardback at £20, eBook £10.99. Photography © Tamin Jones. Available from Amazon.
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