Recipes

Barbecued Fish

Wendy Brandon Kitchen

Making a new batch of marmalade in our kitchen

Ingredients:
Serving portions of salmon, trout, cod, hake or halibut
Wendy Brandon's Lemon Mustard

Method:
Spread a level teaspoon of Wendy Brandon's Lemon Mustard on each portion. Lightly oil a piece of foil for each serving and wrap up the fish in it - so that the juices can not escape. On a barbecue it is best to use a double layer of foil, but in the oven a single layer is fine. When you open the packet each one has made its own sauce, so be careful not to spill it.

Summer Salad

Ingredients:
Mixture of salad leaves
Florentine Fennel
1 small orange
3 tbsp of Wendy Brandon's Lemon Vinegar
1 tbsp of Sunflower or Groundnut Oil
1/2 tsp of Mustard (or Wendy Brandon's Lemon Mustard)

Method:
Mix all the ingredients well together - you can make a dressing in a small bottle so that it is easy to shake up, and if you make a larger amount it will keep well (no need to put it in the refrigerator). If you do not have root fennel, use some of the feathery leaves which are sold with other herbs.

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