Comments on: Salmon and Beetroot http://www.milescollins.com/wordpress/salmon-and-beetroot Food - Photography & More Mon, 21 May 2012 19:25:38 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-37684 Tue, 03 May 2011 17:28:19 +0000 http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-37684 Sam, That sounds great! Personally I love gravadlax, you can really play around with flavour combinations.. Miles Sam,
That sounds great! Personally I love gravadlax, you can really play around with flavour combinations..

Miles

]]> by: Sam http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-37666 Tue, 03 May 2011 09:06:54 +0000 http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-37666 Wish I had seen this article earlier. I happened across a whole salmon at the weekend for a stupid price, nice and fresh too! I ended up cold smoking both fillets which turned out better than i expected. It could have done with a bit less time in the smoke though. Ended up smoking for 6 hours. I think 3 or 4 next time, and save one fillet for gravadlax. S. Wish I had seen this article earlier.

I happened across a whole salmon at the weekend for a stupid price, nice and fresh too!

I ended up cold smoking both fillets which turned out better than i expected. It could have done with a bit less time in the smoke though. Ended up smoking for 6 hours. I think 3 or 4 next time, and save one fillet for gravadlax.

S.

]]> by: miles http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-10378 Mon, 19 Jan 2009 16:37:31 +0000 http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-10378 Melissa, Gin and juniper are indeed bedfellows and juniper is great with salmon-it's a Scandanavian thing! Miles Melissa,
Gin and juniper are indeed bedfellows and juniper is great with salmon-it’s a Scandanavian thing!

Miles

]]> by: Melissa http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-10372 Mon, 19 Jan 2009 14:19:12 +0000 http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-10372 Well, you renegade, you. I love salmon and now my simple salmon recipe looks so utterly bland in comparison. Juniper berries? Did I ask you this before? Is that where gin comes from? That's a great photo, by the way. I'll be right over to taste test it for you. Melissa Well, you renegade, you. I love salmon and now my simple salmon recipe looks so utterly bland in comparison.

Juniper berries? Did I ask you this before? Is that where gin comes from?

That’s a great photo, by the way. I’ll be right over to taste test it for you.

Melissa

]]> by: miles http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-10357 Sun, 18 Jan 2009 23:12:08 +0000 http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-10357 Xenny, Thanks for that, I've eaten biltong in South Africa and I loved it, the one I tried was seasoned with plenty of chilli and made for a great snack. Didn't know about its origins though, thankyou. Miles Xenny,
Thanks for that, I’ve eaten biltong in South Africa and I loved it, the one I tried was seasoned with plenty of chilli and made for a great snack. Didn’t know about its origins though, thankyou.

Miles

]]> by: Xenny http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-10351 Sun, 18 Jan 2009 21:00:29 +0000 http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-10351 It certainly sounds tasty, Miles. South Africans have a fondness for preserving foods, from sausage to fish to meat (locally it's called biltong). Recipes vary greatly from place to place, although most afficionados wouldn't divulge their recipes on pain of death. Biltong is essentially strips of raw meat treated and dried, and the recipes usually incorporate vinegar, coarse salt, some sugar, coriander, and sometimes herbs as well. The word biltong is derived from the Dutch 'bil' which means hindquarters/rump, and 'tong', meaning strip, or tongue-like. The meats which are mostly used are beef, springbok, kudu and ostrich. Beef biltong is fairly common and somewhat affordable, whilst the rest usually costs an arm and a leg when bought over the counter. It certainly sounds tasty, Miles. South Africans have a fondness for preserving foods, from sausage to fish to meat (locally it’s called biltong). Recipes vary greatly from place to place, although most afficionados wouldn’t divulge their recipes on pain of death.

Biltong is essentially strips of raw meat treated and dried, and the recipes usually incorporate vinegar, coarse salt, some sugar, coriander, and sometimes herbs as well. The word biltong is derived from the Dutch ‘bil’ which means hindquarters/rump, and ‘tong’, meaning strip, or tongue-like. The meats which are mostly used are beef, springbok, kudu and ostrich. Beef biltong is fairly common and somewhat affordable, whilst the rest usually costs an arm and a leg when bought over the counter.

]]> by: Elsie Nean http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-10346 Sun, 18 Jan 2009 15:47:29 +0000 http://www.milescollins.com/wordpress/salmon-and-beetroot#comment-10346 Miles, This sounds really good. I can't help wondering how many chefs take the trouble to do all that? Your bugs bunny dish yesterday looks equally tempting. You clearly serve some quality, different food and I can't help thinking that a restaurant like yours will always do well, when we look at food trends in 2009. You deserve to anyway and good luck. Elsie Miles,
This sounds really good. I can’t help wondering how many chefs take the trouble to do all that?
Your bugs bunny dish yesterday looks equally tempting.
You clearly serve some quality, different food and I can’t help thinking that a restaurant like yours will always do well, when we look at food trends in 2009. You deserve to anyway and good luck.
Elsie

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