Maple Salmon with Creamed Leeks and Black Pudding ...

On a recent trip to one of my most favourite places in the world, Edinburgh I was lucky enough to be invited to a wonderful restaurant called The Dome. The building has a fascinating history that is well worth reading. If you plan on visiting the magical city of Edinburgh then definitely take note of this restaurant, located in the New Town on George Street, and make it a ‘must see’ stop on your journey. Not only were the staff warm and friendly but the food was delicious and their pre dinner martinis kicked ass. It must have been the Tanqueray No 10 Gin they used!

While perusing the menu in The Grill Room, what caught my eye right away was the Fillet of Salmon served on Spicy Black Pudding Mash with Local Mushrooms, finished with Truffle Oil. I adore salmon and mushrooms (never mind the added bonus of truffle oil!) so I knew I was on to a winner, but what worried me was that I had never tried black pudding. Feeling adventurous after the martinis I decided that spicy black pudding mash was something I needed to try.

It was the right decision!

The slightly crisp chewy texture of the black pudding worked really well in the creamy mashed potatoes. The slight spiciness also complemented the salmon and mushrooms beautifully. It wasn’t overpowering at all. Honestly it was one of the greatest meals I have ever eaten and it has been on my mind ever since.

Feeling brave even without the help of a martini (or two) I took a stroll to our local butchers and bought some black pudding. The only tip I was given was to make sure I removed the rind – otherwise I would be extremely disappointed in the overall dish and most likely would still be chewing on it several weeks later.

The salmon itself is really easy to prepare. Years ago while looking at the All Recipes website I found a recipe for Maple Salmon by one of their members – Starflower. Being a devoted lover of all things maple I knew I had to give this a try. In my recipe book this dish has 6 out of 5 stars. It is amazing. Here is Starflowers recipe for Maple Salmon from the All Recipes website page.

Maple Salmon by Starflower

Ingredients

• 1/4 cup maple syrup

• 2 tablespoons soy sauce

• 1 clove garlic, minced

• 1/4 teaspoon garlic salt

• 1/8 teaspoon ground black pepper

• 1 pound salmon

Directions

• In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

• Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

• Preheat oven to 400 degrees F (200 degrees C).

• Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Salmon Fillets Marinating in Maple Syrup Mixture

To accompany the salmon try this wonderful black pudding mash.

Luna Raye’s Black Pudding Mash

Ingredients

• 5-6 medium sized potatoes (King Edward or Maris Piper are good choices)

• Black Pudding (I used 3 medium sized slices which added up to approx ½ a cup after I cut them into squares – remember to remove the rind)

• Knob of butter

• Splash of milk

• Salt and Pepper to taste

Directions

• Get some salted water boiling and add the peeled potatoes.

• When potatoes are about ¾ of the way done (you can just start to get a fork into them) start on the black pudding.

• Add a wee bit of butter to a frying pan and when melted add the chopped black pudding. (o.k. I was a bit nervous so I think I may have overcooked it a bit as it did start to disintegrate slightly. I wasn’t able to maintain the ‘squares’ and keep the nice, perfectly formed pieces of black pudding that I had at The Dome)

• Once potatoes are cooked, drain them and put them back in the pot.

• Add a generous knob of butter and mash.

• When potatoes are fairly mashed add a splash of butter and season with salt and pepper.

• Give it a few more vigorous stirs before gently folding in the black pudding pieces. (It actually looked like a scoop of Oreo cookie dough ice cream!)

Black Pudding

To go alongside the salmon and black pudding mash I wanted to do my old time favourite Creamed Leeks. Tasty and super quick to prepare here is a link to my previous post or you can see the recipe below

Luna Raye’s Creamed Leeks

• 2-3 medium to large leeks finely chopped.

• Add leeks to pan with a knob of butter and stir over a medium heat for 3-4 minutes until the leeks have softened.

• Add 2 Tablespoons of double cream and salt and pepper to taste.

Yes it’s that simple!

Maple Salmon with Creamed Leeks and Black Pudding Mash

I will definitely make Maple Salmon with Creamed Leeks and Black Pudding Mash again. It’s the perfect meal for a romantic night!

Enjoy!

Please Sir, I Want Some More……..Porridge....

This past summer my husband and I had the pleasure of taking my sister on holiday to Edinburgh for a few days. It is a city we have been visiting for many years (usually for the famous fringe festival in August). I adore Scotland and for me, Edinburgh really is one of the most magical and beautiful cities in the world – yes even in the rain, although my sister might disagree with the rain part.

We stayed in a well located hostel and to our delight we noticed a small café just opposite. It looked relatively new and we didn’t remember it from any of our previous trips. For the life of me I can’t remember the name of the café but we could see it through the window of our room. In the mornings we would hover by the window watching eagerly for signs of the café opening its doors.

So what exactly made this café so special? Well aside from a cosy and friendly atmosphere, they served porridge. Now there are many restaurants and cafes serving porridge in Edinburgh but this was by far the best any of us had ever tasted. The consistency was perfectly smooth, rich and creamy. But the real crowning glory of this porridge was the addition of crème fraiche and fruit jam on top. It was absolutely amazing and we couldn’t get enough of it. We ate there everyday and always had the porridge. Not only was it delicious but it prepared us for a full day of drizzly weather conditions and fringe theatre.

I had always loved porridge as a child and I confess to actually eating Quaker Porridge Oats straight out of the little packets my mom used to buy. Maple and brown sugar being my all time favourite flavour! My great grandmother also used to make me porridge and I loved the way she prepared it. She would let it simmer away on the hob and as she served it up she would put some buttered saltine crackers on top with a little splash of milk. It was always a perfect bowl of comforting goodness.

Porridge is a funny thing and people can be very particular about how it’s made. I prefer mine to be made with full fat milk and no water. This makes for a very smooth rich creamy porridge, similar to the café’s. For some though it can be a little too intense so using half milk and half water is better. Of course there is nothing wrong with just using water, but the consistency is much thinner. Personally I feel the addition of milk makes the porridge a real treat and find it help keeps me fuller for longer.

There are all sorts of wonderful ingredients you can add to porridge to make it a healthy but decadent breakfast.

• Buttered and crumbled saltine crackers (my great grandmother’s way).
• Maple syrup with chopped nuts (walnuts and pecans are delicious).
• Brown sugar with cinnamon (you can also add raisins or dried apples and apricots).
• Assorted fresh fruit and berries (bananas, blueberries, strawberries, peach and apple. You can get a little more exotic and add mango or papaya and some desiccated coconut)
• Crème fraiche with a fruit jam (raspberry is especially tasty).

I won’t go on about the many health benefits of oats but they really are one of the best foods you can eat to start your day. They are good for your digestive health, they can help prevent heart disease and lower cholesterol levels, their slow release in the body can help control blood sugar levels and keep you feeling fuller for longer. You can use oats in many different ways but having porridge is one of the most delicious and magical!

Porridge with Creme Fraiche and Raspberry Jam