Alcohol is a toxic, addictive drug that can be very damaging to health. Alcohol products, mainly beer, spirits and wine can be marketed without reference to alcohol in the advertising. Alcohol is consumed without restraint or regard for its health consequences.
To assemble the dressing, place all ingredients in a small mason jar and shake to combine. Set aside until ready to use.
Preheat the grill to medium high heat.
Thread red onions, tomatoes, peppers and mushroom halves on individual skewers, brush with olive oil and season with salt and pepper.
Rub olive oil on zucchini halves and season with salt and pepper.
Grill vegetables until as charred as desired, turning once during cooking. Tomatoes will grill in about 2 minutes per side. Bell pepper, zucchini, & mushrooms will grill in 3-4 minutes per side. Onions will grill in 4-5 minutes per side.
Remove from grill when cooked and set aside until ready to make the salad.
Slice grilled vegetables into large chunks that are the same size.
Add the mixed greens to a large bowl and top with prepared vegetables.
Add desired amount of dressing and toss to coat.
Sprinkle with crumbled Kerrygold® Skellig Cheese and serve.
James is a happy chappy because he got his food heaven today! If you want to give Anna’s steak with black garlic purée a go, you can find the recipe here: https://bbc.co.uk/food/recipes/garlic_and_rosemary_46551 Helen recommends with Taste the Difference Maremma Toscana 2019 (£10, Sainsbury’s)
Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth By Kevin Dundon
Ingredients
200g/8oz smoked salmon
200g/8 fl oz fish Stock
100g/4oz Avonmore Butter, softened
200g/8 fl oz Avonmore Whipped Cream
2 Gelatine Leaves
Salt
1 tbsp pernod
100g smoked salmon
For the Jelly:
700g/1 ½ lb Cucumber to obtain 300ml/10fl oz Cucumber Juice
10g/ ½ oz sugar
1 tsp Gelatine Powder
1 drop green colouring
Directions
1. To prepare the smoked salmon, place on a chopping board and remove the skin, then slice into 2 inch slices, and set aside.
2. Place the gelatine leave in 100mls cold water and allow to dissolve.
3. Pour the fish stock and pernod into a heavy based pan and bring to the boil, add the smoked salmon and reduce the heat allowing to simmer for 5 – 8 minutes to infuse. Using a hand blender blitz until a creamy consistency has been achieved, add the softened butter. Remove the gelatine from the water, and discard the water retaining the softened gelatine leaves. Add the gelatine to the smoke salmon mixture whilst still warm and stir well to combine all the ingredients. Pass the mixture through a fine sieve and allow to cool slightly.
4. Stir in the whipped cream and season to flavour.
5. Place the smoke salmon mixture into a piping bag and pipe into the small jars or ramekins.
6. Place the cucumber in a blender and remove the pulp onto a clean muslin cloth draped over a bowl. Squeeze the pulp to extract the juice from the cucumber and pour the juice from the bowl into a small pan and bring to the boil. Add the remaining ingredients and allow to boil for 2 – 3 minutes, set aside to cool. When cooled pour a thin layer over the salmon mousse mixture.
keelingsfruits Campions can be found along hedgerows, borders, and woodland edges, the campion is perfect for pollinators. Its rich nectar attracts bumble bees, butterflies and other insects that help support the eco-system and promote bio diversity. Birds love these white mid-high flowers as well! Look out for them in high summer. Learn about more of our wildflowers #LinkInBio
Stephen rooney
Foodaware 