Garner’s Pickle and Mackerel/Smoked Salmon Bites:Ingredients:
- 1 jar Garner’s Sweet Pickled Baby Onions
- 2 cold smoked salmon slices
- 1 fresh mackerel, filleted and skinned
- Freshly milled black pepper
Method:
- Pre-heat grill to a medium high heat.
- Cut fish into strips and season – no added salt required.
- Weave two strips of salmon and one strip of salmon alternately fish with an onion onto cocktail sticks and place all the sticks on the grill pan lined with lightly oiled tin foil.
- Grill quickly to cook fish and warm up onion and serve immediately.
These can be assembled in advance much earlier in the day but best served warm straight from the grill.
Ingredients:
- 1 jar Garner’s Original Pickled Onions
- 1 medium wholemeal loaf
- 200g smooth liver pâté of choice – or readymade hummus / mushroom pâté for vegetarians
- A generous bunch of parsley
- Mayonnaise
- Freshly milled black pepper
Method:
- Use a scone cutter to cut out 4 circles from each slice of bread – or smaller ones if wished.
- Place pâté in a bowl and using a knife or fork, mash it to soften and make it more spreadable.
- Take two drained Original Pickled Onions and chop finely. Add to pâté and mix together.
- Rinse, dry and chop parsley finely, retaining a little for garnish.
- Place circles of bread on a chopping board and spread half the circles with pâté mix. Place remaining circles on top.
- Use a little mayonnaise – or you can use leftover pâté - to lightly coat the sides of the “wheels,” then roll each one in the chopped parsley.
- The herbs will stick to create a smart green overcoat!
Decorate as wished - a spot of pâté/ mayonnaise…and, naturally, slices or wedges of Garner’s Original Pickled Onions.
Makes approximately 16-20 portions.
You can make these earlier in the day and chill.
Sausage, Mash and Garner’s Pickled Onion Pots
Ingredients:
- 1 jar Garner’s Pickled Shallots
- 4 medium potatoes, peeled
- 2 cold smoked sausages – you can use ready to eat ones, pre-cooked
- 25g butter
- A little milk if necessary
Method:
- Boil potatoes in lightly salted water until soft.
- Drain and mash with butter and milk to achieve a creamy consistency.
- Slice sausage obliquely into bite sized pieces and quarter pickled onions.
- Place potato in small bowls, scatter with pickled onion pieces and spear in a few slices of sausage. Serve hot.
- Serves 6-8 partygoers depending on size of bowls.
Garner’s Happy Chilli Peppers
Ingredients:
- 1 jar Garner’s Sweet Pickled Baby Onions
- 4 mild green chilli peppers – the rounded ones
- 3tbsps couscous
- 1 heaped tsp of fresh chopped herbs – parsley/chives/basil
- Freshly milled salt & pepper
- Rapeseed oil to drizzle
- Red pepper/pimento to garnish
Method:
- Pre heat oven 220 C/Gas 7.
- Halve chillies and remove seeds.
- Place upwards like canoes on a baking tray and drizzle with rapeseed oil.
- Roast for 10 minutes to cook yet retain their shape.
- Meanwhile place couscous in a small bowl and cover with boiling water straight from the kettle.
- Season and set aside to hydrate, stirring from time to time. Add herbs – and a pinch of chilli if wished.
- Spoon teaspoons of warm couscous into the chillies and dot with wedges of the pickled onions – you can add a smile with a little pimento if wished!
- This recipe needs the chubby chillies not the long thin ones!
About this post- This is a free guest post by Garner's
