~ Menu ~
Peppered and Creamy Salmon Pâté
Glass of White Wine
A modicum of Vanilla Ice Cream with a drizzle of Mulled Wine Syrup
I had peppered salmon for dinner last night – just fillet of salmon generously sprinkled with ground pepper and pan fried. That’s it, simples. It was very good with sautéed potatoes, salad and Alfredo Sauce but I couldn’t eat it all – luckily!
Today I was considering a simple salmon salad sarnie but I spied the remnants of a pack of Boursin in the fridge so I pestled or mortared, or whatever the verb is, the salmon and the cheese together and loosened the mixture with a little cream and a squeeze of lemon. It was so good one would have thought I’d planned it!
This morning I made some Mulled Wine Syrup for Christmas and had a spoonful or so too much to go in my allocated bottle. I drizzled it over a little vanilla ice cream and tidied it away - what would you do?
Mulled Wine Syrup
This makes 75ml which, as luck would have it is sufficient to mull one bottle of wine and 2 tbsp of syrup is enough to mull 1 standard glass of wine.
250g light brown sugar
60ml red wine
1 cinnamons stick
1 vanilla pod
2 slices of fresh ginger
a generous grating of nutmeg
~ Remove the zest from both fruits in long strips – make sure not to get any of the white pith involved.
~ Squeeze the juice from the orange (set the bald lemon aside to do something else with sometime) and put in a small (non reactive is best) pan with the zests, the sugar and the red wine.
~ Stir together over medium heat till the sugar has melted.
~ Add the spices, turn up the heat and cook at a gentle boil for about 5 minutes to form a light syrup.
~ Cool to room temperature before removing the spices then strain the syrup pressing on the debris to get out all the delicious juices.
~ Pour into a clean bottle and keep in a cool place till needed.
To Use ~ warm over low heat, add the red wine and heat through. Don’t allow to boil or the alcohol will evaporate off. Speaking of alcohol a little brandy could advantageously be added to the glass when serving.
Useful tip ~ to clean the pan warm a little wine in it stirring till the syrup has melted and have yourself a tester.