Alison Lambert has some delicious ideas to help celebrate Mother's Day.
Mother's day is so special for me. My mum and I have shared so much together and it is with thanks to my mum that I love to cook.
Take a little time out on this extra-special day to make your mum feel loved and appreciated.
I have put together some impressive dishes, but with simple techniques so we can all have a go at cooking for our mums on Mother's Day.
Beetroot cured salmon
Makes 10 portions
This is one of those classics. You do need to prep this up two days ahead of time so it can cure, but once it is done it will last for over a week in the fridge. If cured for longer, it will last longer.
This salmon would be perfect for breakfast with eggs. It would also be a well-received light lunch or even great for pre-dinner canapes with a much deserved glass of bubbles!
Ingredients
1 side of salmon (approx 700g) skin on, pin-boned
300g rock salt
150g sugar
1 tsp fennel seeds, lightly crushed
½ tsp coriander seeds, lightly crushed
400g raw beetroot, peeled and coarsely grated
50ml vodka or plain spirits (optional)
Method
Place the salmon on a large tray, skin side down, and spoon the rock salt evenly all over the fish - this will draw the moisture out and make it firm enough to carve.
In a bowl, mix together the salt, sugar, fennel and coriander seeds. Spread a little over the base of a non-reactive dish and place the salmon fillet on this, skin side down.
Sprinkle the remaining salt mixture over the salmon, ensuring all the flesh is covered. Sprinkle the grated beetroot over the layer of salt and press down a little. If using the alcohol, splash over the salmon.
Cover tightly with cling film and store in the fridge. Turn the salmon after 12 hours, then turn over once again in another 12 hours (approx). Then leave for another 24 hours.
After two days, remove the cling film and pour off excess salty mixture and any liquid. Scrape off all remaining salt from the salmon and pat dry.
Always slice the salmon as thinly as possible, with a sharp long knife. Start at the tail end and angle the knife down slightly towards the skin and carve along the length of the fillet to remove the skin.
Enjoy as you desire.
Wrap remaining salmon up in cling film and store in the fridge for next time.
One-pot chicken braised with market vegetables
Serves 4
One-pot meals are always a hit and this simple method never fails!
I like to serve this with some simple autumnal greens.
Ingredients
2 Tbsp oil
50g butter
1.5kg (approx) good-quality chicken salt and freshly ground pepper
6 garlic cloves, peeled 4 shallots, peeled
2 large or 8 small carrots
1kg waxy potatoes, peeled and cut into large chunks
5 sprigs fresh thyme, tarragon or sage leaves
1 fresh bay leaf
2-3 Tbsp white wine, verjuice or water
300ml chicken stock
Method
Preheat the oven to 150degC.
Before you begin, you need to find a heavy-duty oven dish, preferably with a tight-fitting lid and big enough to comfortably fit the chicken and vegetables in.
Season the chicken with salt and pepper on the outside and inside the cavity. Set aside.
Place the dish on the stove top and heat gently, adding the oil and butter. When the butter has melted and gone frothy, add the seasoned chicken, breast side down.
Try not to move the chicken too much at this stage as you don't want the skin to rip. You also want a lovely golden-brown colour on the skin and this will take about 5 minutes. When this has occurred, turn the chicken over and brown the other side.
Carefully remove the chicken, place the bay leaf in the cavity and set aside.
Add the shallots and garlic and cook for a couple of minutes to get the flavours mingling. Now add the potatoes, carrots and herbs and coat well in the juices, then add the wine, verjuice or water and allow this to bubble a little.
Using a wooden spoon, scrape the base of the dish to mix through the sediment (this will give depth and colour to the stock). Place the chicken (breast side up) on top of the vegetables and pour over the stock.
Put the lid on and bake for 1 hours.
To ensure the chicken is cooked, pierce the inner thigh of the chicken and check the juices run clear.
I like to serve this dish as natural as possible and quite often I place the whole dish on the table, as the aromas that seep from the dish are intoxicating.
Enjoy!
Yoghurt and honey pannacotta with fresh raspberries
Serves 4-6
Mums like puddings, especially when they don't have to make them. This pudding is light, refreshing and looks fabulous. It can be made in one large dish or in cute glasses.
Ingredients
300ml cream
300ml milk
1 vanilla pod, split
zest of 1 orange
3 sheets/leaves of gelatin, soaked in cold water
600ml Greek-style yoghurt
4 Tbsp good-flavoured honey raspberries for serving and runny honey, if desired
Method
Pour the cream and milk into a saucepan and add the vanilla, orange zest and honey. Bring to the boil then remove.
Squeeze out excess moisture from the gelatin and add to the hot cream mixture. Whisk well to combine, strain and cool in the fridge or over ice, stirring frequently.
When it is cool, but not set, whisk in the yoghurt and pour into desired dish.
Refrigerate until set (overnight works well).
Lavender shortbread
Makes 24
Serve with plenty of fresh raspberries and a drizzle of runny honey.
I have so many wonderful memories of baking with my mum, and her shortbread was always a hit.
Here I have added a little lavender to it but rose, orange zest or cocoa nibs work fabulously, as well.
Ingredients
¼cup white sugar
6 sprigs fresh lavender
250g butter, softened
3/4 cup icing sugar
2 cups plain flour
1 cup cornflour
Method
Preheat oven to 150degC.
Begin by placing the white sugar and lavender sprigs into a food processor (using a mortar and pestle also works well) and process until the sugar turns a lavender colour and it smells like lavender. Set aside.
Cream butter, lavender sugar and icing sugar until light and fluffy. Sift cornflour and flour together.
Mix sifted ingredients into creamed mixture. Knead well.
On a lightly floured board, roll out to ½cm thick. Cut out with desired biscuit cutters and place on a baking paper-lined oven tray. Prick with a fork.
Bake for 20-30 minutes or until pale light golden colour.
Sprinkle with remaining lavender sugar. Cool.
