SMOKEY JO S FESTIVE FOOD IDEAS Welcome to Smokey Jo s booklet of fabulous festive recipes and serving suggestions all of which are delicious, speedy and simple. Despite a hectic seasonal hiatus at work we still take huge pleasure in hosting a large family Christmas with an ongoing houseful of parents, cousins, friends and animals alike! Enjoying nothing more than to be at home with the fire lit, an ever open door, with plenty of food, good company and our fabulous views. There is no better time to entertain your friends and family than at Christmastide. We hope these recipe ideas will help you to entertain with ease using scrumptious, top quality smoked produce, leaving plenty of time to enjoy your guests to the full. Look no further for an elegant main course, simple starters, tasty canapes or winter warmers using leftovers!
CHRISTMAS CANAPÉS & NIBBLES We tend to have a steady flow of visitors dropping by between Christmas and New Year while the Smokery is closed. Perhaps our friends have got to know that our house is never short of food? It is always handy to be able to conjure up instant party nibbles to enjoy with a glass of something special! Make your life really easy using any of our cocktail blinis, canapé shells or cros ni laden with our favourite combina ons. They are extremely forgiving and can be made an hour in advance without ge ng, Soggy bo oms! Devils & Angels on horseback with a Smokey Twist Quality prunes and blanched whole almonds And/or chunks of Smoked Welsh Dragon Sausage Wrap in Smoked Streaky Bacon Brush with Extra virgin olive oil Roast in a hot oven for 20 minutes un l heated through and crispy outside Classic Blinis Warmed Spelt Flour Blini Pancakes Sour Cream Slivers of Smoked Salmon and / or Salmon and Lumpfish Caviar Garnish with fresh dill, lemon or quarter quail s egg Our Christmas is all hands on deck! Many of the following canapé ideas were developed by our daughter, He a, in her gap year several years ago. Smoked Chicken & Apple Slivers of Smoked Chicken Cider or Chilli Crab Apple Jelly Crème Fraiche Garnish with candied apple peel or toasted pine nuts Smoked Duck with Berry Jelly Slivers of Smoked Duck Mascarpone Cranberry & Claret or Gooseberry Jelly Garnish with sliced spring onion Oak Roasted Salmon & Dill Cream Flakes of Oak Roasted Salmon Dill Sauce mixed with crème fraiche or mayonnaise Garnish with fresh dill and Sweet Beetroot Chutney Smoked Mackerel with Horseradish Cream & Beetroot Flakes of Smoked Mackerel Horseradish mixed with crème fraiche Garnish with Sweet Beetroot Chutney
BREAKFAST & BRUNCH Kedgeree Brilliant for a big brunch, Kedgeree is traditionally made with Smoked Haddock, but Smoked Trout or Oak Roasted Salmon are also delicious and don t require cooking! Add crushed coriander and cumin seeds to a pan with a little rapeseed oil and heat until the seeds begin to pop, add a chopped onion with a teaspoonful of curry powder. Stir in cooked rice and frozen peas leaving on a low heat along with some of the poaching liquor from Smoked Haddock if using and a knob of butter. To finish fold in smoked fish and quartered hard boiled eggs, chopped parsley and coriander and a squeeze of lemon. Enjoy! Cockle and Apple Patties with Smoked Trout or Oak Roasted Salmon Eggy Bread with Smokey Bacon & Maple Syrup Take Smoked Trout or Oak Roasted Salmon out of the fridge in good me to reach room temperature. S r grated apple and nned Cockles into mashed potato and season with salt, pepper and a sprinkle of Welshman s Caviar, seaweed sprinkle. Shape mixture into flat pa es, fry un l golden on both sides then bake in a medium oven for 5 minutes, while you poach your eggs. Layer up some smoked fish on each pa y topped with a poached egg and a final sprinkle of seaweed and fresh chives. Dip both sides of slices of bread in a plate of seasoned beaten eggs and fry un l golden on both sides, a li le pre-heated rapeseed oil and bu er. Serve with crispy, grilled Smoked Bacon, Back or Streaky, a twist of black pepper and a drizzle of maple syrup. Smoked Salmon and Scrambled Egg Who can resist this classic, almost instant, total luxury for breakfast, brunch, lunch or supper? We like to use lightly bu ered, fresh brown granary or wholemeal toast and finish with a pinch of black pepper and a sprinkle of fresh herbs; chives and parsley.
FESTIVE FAMILY FEASTS Our ready to eat, whole sides of award winning Oak Roasted Salmon, peppered or plain, make Christmas Eve, Boxing Day or New Year s Eve a doddle. Leaving plenty of me for other prepara ons. AND FOR STARTERS? Why not make a delicious festive salad with slivers of Smoked Duck or Smoked Goose Breast on dressed salad leaves with orange segments and roasted walnuts or Smoked Chicken with fresh mango, avocado and lime wedges? Boxing Day is our first chance for a blast of fresh air and a view of our mountains in day light after months of full on Christmas business. Our Free Range Hams provide the perfect, easy to prepare party. Baked potatoes go into the oven on low and we return to a veritable feast enjoyed with homemade coleslaw, mayonnaise and an array of chutneys. A whole side of Oak Roasted Salmon gives an impressive Wow factor as a centre piece. Garnish with watercress leaves or pea shoots with red pepper or chilli slivers and lemon or lime wedges; however if you need to feed extra mouths then try garnishing with prawns, ribbons of smoked salmon and quails eggs. The Carthews enjoy Oak Roasted Salmon on Christmas Eve served at room temperature with roasted baby potatoes, (No peeling just olive oil, sea salt, black pepper and bay leaves), beetroot and shallots roasted with fresh dill and garlic cloves and a fresh green salad; and on the side a delicious Dill Cream made from Dill Sauce mixed with crème fresh (1:3). Re-glaze your ham to make it into a stunning centre piece and fill your kitchen with fes ve aromas: Simply mix honey, mustard and brown sugar together into a paste and spread over the ham, dot with cloves and caramelize with a cook's blow torch, (The best Tenner you could ever spend!).
LEFTOVERS One of the many great things that Christmas brings is the licence it gives us to over indulge in the foodie department! However hard we try to finish our feasts there are inevitable le overs - food that should NEVER go to waste! These are just some of the ways Smokey Jo turns excess into irresis ble meals.. and avoids the need to go shopping! Smokey Celeriac Dauphinoise This is a newly discovered tradi onal Swedish smoked fish dish but it works equally well with smoked meats. Smokey Bubble & Squeak Noodles Mix thinly sliced potato, celeriac and onion with the juice of half a lemon. Place into a dish alterna ng with slices of Oak Roasted Salmon (Or Gravadlax or Smoked Salmon), drizzled with Greek yoghurt, chopped dill and seasoning un l there are 3 layers. Finish with a drizzle of yogurt before covering with foil and bake in a preheated oven for 35 minutes or so. Serve with your favourite greens or a crisp salad! Try subs tu ng the smoked fish with Smoked Chicken, Smoked Duck or Ham using fresh thyme instead of dill leaves. In a hot wok fry onions, garlic and any of vegetables that have survived Christmas followed by cooked noodles. Finally add Smoked Duck and with any le over Cranberry Jelly and some Chilli Jam. Serve straight away. Naughty but nice! As you like it Minestrone This is a wonderful recipe as it s completely flexible and you can tweak it to create your own family favourite. We use le over smoked fish (Smoked Salmon, Haddock or Mackerel) or chunks of Cooked Ham and Welsh Dragon Sausage. So en an onion, 2 celery s cks, 2 carrots and a potato (all chopped) with olive oil, garlic & a bay leaf in a large pan. Add turkey stock, 2 ns tomatoes, tomato purée, season and bring to simmer. Add 50g small pasta and cook un l pasta & potato is cooked. Gently s r in flaked smoked fish or cubed meats and frozen peas. Finally, add a large handful of chopped parsley and grated parmesan and serve piping hot with fresh bread delicious! Oak Roasted Salmon Rudolph Jackets Such an apt name for this me of year! Brush the potatoes (Preferably Blas Y Tir Rudolfs) or sweet potatoes with olive oil, sprinkle with the Halen Mon Smoked Salt and bake. Combine flaked Oak Roasted Salmon, sliced spring onions, crème fresh, lemon juice, dill and seasoning. Remove the potato flesh piping hot and gently add to the salmon mixture before refilling the potato shells and serve with a green salad.
AND THEN THERE S THE JOY OF PASTA There is a good reason why pasta is high on everyone s list of favourites and it is because it is so versa le. This is a super simple recipe which will jazz up any le overs with the freshness of citrus and herbs If your guests have cleared out the Smoked Salmon, then simply throw in any le over Smoked Chicken or Duck, Smoked Fish or Ham that may s ll be lurking in the depths of your fridge! Simply so en crushed garlic & fresh chilli in a li le olive oil, add crème fraiche, toss through cooked and drained pasta. Combine with **Oak Roasted Salmon and lemon juice with seasoning to taste. Finally top with lemon zest & chives. NOT ANOTHER MEAL..?! We tend to produce one, Party meal each day - generally late lunch with all ages and stages si ng down around the table but then suppers o en involve what we fondly call, Pick and Choose! Smoked Salmon, hearty soup along all the scrummy Christmas treats that no one ever has had room to enjoy at the end of a huge main meal! Simple Pick & Choose, Suppers Smoked Salmon, bu ered brown bread & lemon wedges Soup (Made from turkey stock ) or Pasta - see le overs! Cold smoked meat pla er A mostly Welsh cheeseboard with crackers and chutneys and Riso o Use leftover turkey in a delicious risotto, jazzed up with Smokey Bacon, sliced Welsh Dragon Sausage and freshly made turkey stock. Fruit Bowl - Seasonal Satsumas and Grapes Mince pies & brandy bu er Ice cream with warm Salted Caramel Sauce Sweet treats - Fudge and Chocolate Dried Fruits & Nuts Plenty of fine wine! Something for everyone! Enjoy!
Smoked over Welsh oak We hope you have as much joy trying and adapting our Christmas inspired Smokey favourites as we have had publishing them. There is nothing more special than sitting around a festive table with fabulous company and good food and we hope these serving ideas will make life easier and all the more enjoyable. Ordering is easy online but please know that we are just a phone call away to help you with your ordering or to offer advice about the award winning produce that we are so proud of. or call us: 01873 811566 We make good food even better!