These little savory gems are bursting with flavor and perfect for a drinks party.
2 tbs. fine cut or shredless orange marmalade
2 tbs. cranberry sauce or loganberry jam
2 tbs. lime juice
1 splash of vodka (optional)
50 cocktail sausages
Heat the oven to 400°F.
In an ovenproof dish, stir together the marmalade, cranberry sauce, lime juice and vodka, if using. Toss in the sausages and bake for 25-30 minutes if they are raw. If the sausages are already cooked bake for 10-12 minutes.
The secret here is the use of both fresh and dried tarragon. The combination makes the sweet salmon flavor sing.
60ml dry white wine or vermouth
1 tsp. dried tarragon
1 tsp. dried chives or onions
1 tsp. butter
2 tsp. garlic-infused olive oil
2 salmon fillets
60ml heavy cream
1 tsp. chopped fresh tarragon
Pour the wine or vermouth into a jug and add the dried herbs. Set aside.
Heat the butter and oil over a medium heat in a small skillet in which the two fillets will fit snugly. Season the fish and cook for 3-4 minutes per side, depending on the thickness and how you well you like your salmon cooked. Remove from the pan and keep warm.
Add the herby wine to the skillet and let it bubble and reduce a bit, then stir in the cream and reduce everything to a pourable sauce. Serve spooned over the salmon with the fresh tarragon sprinkled on to.
Perfect in it’s simplicity, this fish is a jot to prepare and a joy to eat.
1/2 cup sliced almonds
3 tbs. butter
2 tsp. olive oil
4 cod fillets (or other meaty white fish)
juice of 1 lemon
1/2 cup freshly chopped parsley
Add the almonds to a dry skillet and heat over a medium flame until they are just beginning to toast. Remove and set aside. Add the butter and oil to the pan, then sizzle the fish for 3-4 minutes per side, or until cooked to your liking. Reduce the heat and stir in the lemon juice. Season with salt and pepper.
To serve, plate the fish and top with the pan sauce, the toasted almonds and a good sprinkling of chopped parsley.