So I arrive once again at
December for the Month’s Recipe, mindful that not all find this time of year
one of Joy and Happiness. It can invoke so many memories of days past and they in
turn trigger whatever you feel about Christmas and New Year.
Mine of cold winter mornings
huddling round the fire in the kitchen (no central heating in those days)
having run from the bedroom, the windows iced with the cold. Thoughts of chocolate treats from the Christmas tree and sacks full of presents from aunts
and uncles and of course a huge Turkey and Lunch – that of course was a long
time ago.
These days’ thoughts of friends
near and far, memories of adventures past and thoughts of things to come.
Gathering with some friends enjoying a snack or three and also maybe the odd
glass of wine. Not all self indulgent however. A thought for neighbours and acquaintances
who may be on their own and a pop in or call with a cheerful note. I am also
inspired by a dear friend, a retired American pastor now living in Thailand who
introduced me to RAK. (Random Acts of Kindness) there is a website too. Mind I
do try all year round not just at Christmas time.
So say hello to strangers,
give people a hug, give a pot of homemade jam, make some cookies or a casserole
to a needy person, invite people to share your table for a meal. Make that
little bit extra when making a meal and give to someone who would appreciate a
home cooked meal. You may never know just what a difference something very
simple can make to a person’s day or life.
So for recipes. I often
revert at this time of year to old favourites but there is always room for
something new and adaptable. This month’s I found recently and have enjoyed
serving it with crackers as a cocktail canapé as well as serving it with toast
as a starter. I have frozen it in ramekins so I can pull it out as needed so I hope you enjoy it too.
Rillettes of Smoked and Poached Salmon with Pickled
Cucumber.
1 Med. Cucumber
200 ml White Wine Vinegar
1 Med Onion – slice very
thinly
1 tsp mustard seeds (I used
peppercorns)
4 tsp Sugar
Small bunch of Fresh Dill –
chopped
- Half the Cucumber and remove the seeds – slice at and angle
- Boil together the Onion, Mustard Seeds, Sugar and Vinegar for a
few minutes and leave to cool slightly. Then pour over the Cucumber and
chill – Then add the Dill.
325g of Cooked poached Salmon
Fillet
75g Smoked Salmon finely
chopped
125g Softened Butter
1 tbsp Thick Yoghurt
Small Bunch of Chives –chopped
Juice of ½ Lemon
- Mix together the Butter, Yoghurt, Chives, Lemon Juice and Smoked
Salmon.
- Carefully fold in the Salmon Fillet.
To serve, drain the cucumber – serve the Rillettes at room
temperature in bowls, on a plate with hot toast or crackers and the Pickled
Cucumber.
