SMOKED SALMON WITH CAVIER

Smoked salmon is one of my favorite fish that I love. I use it in sandwiches, in salads, as a starter and as a side dish. We had friends round the other day and I served this as a starter which was lovely and light and enjoyable.

YOU NEED

• Tub of low fat creme fraiche
• 1 slice of smoked salmon per person
• Rocket leaves, cleaned and washed
• Jar of caviar
• 2 tbsp low fat mayonnaise
• 1 tbsp tomato puree
• Some water to mix
• Salt and ground black pepper

1) Wash and spin the rocket leaves, set aside. Mix mayonnaise and tomato puree with water and set aside.

2) Place 1 tbsp of creme fraiche on each serving plate and place the rocket leaves on top. Then place one piece of salmon and top it up with 1 tsp of caviar.

3) Drizzle mayonnaise and tomato pure sauce over it.

4) Season with salt and pepper and serve it chilled. 

MEZE DISHES

Here are some selection of Turkish meze's  which can be served as a snack, as an appetizer or to accompany the drinks. These are great to spread over bread and served as a starter.

EZME

• 4 medium tomatoes, chopped
• 1 green pepper, chopped
• 1 onion, chopped
• 1 chili pepper, chopped
• handful of fresh parsley, chopped
• 2 tbsp olive oil
• squeeze of lemon juice
• salt and black pepper 

Place all the chopped ingredients in a food processor and pulse it 2-3 times until all mixed together or chop all the ingredients very finely then mix in a bowl.

Add the olive oil, lemon juice, salt and pepper to taste before serving.

YOGURT AND CUCUMBER

• 1 tub of natural yogurt
• half a cucumber, diced
• 1 clove of garlic, 
• pinch of dried mint
• salt to taste

Crush the garlic with salt. Chop the cucumber to small pieces. 

Mix yogurt with garlic and diced cucumber. Season with mint and salt before serving.

CHICKPEA PUREE WITH TAHINI AND YOGURT

• 2 cups cooked and drained chickpeas
• 1 clove of garlic, crushed
• 1/2 cup runny tahini
• 1/2 cup natural yogurt
• 1 tbsp fresh dill, chopped finely
• squeeze of lemon juice
• salt
• pinch of paprika

Place the chickpeas in to a mortar and pestle to pound or into a food processor  and blend until it is smooth. Add the garlic and the rest of the ingredients and mix well to bind. Sprinkle with paprika just before serving.

AUBERGINE AND CREAM FRAICHE

• 1 aubergine
• 2 tbsp cream fraiche
• 2 tbsp natural yogurt
• 1 tbsp fresh parsley, chopped finely
• salt and ground black pepper.

Cook the aubergine whole  under the grill, turning frequently making sure it is cooked and the flesh is soft.  Peel of the skin under running cold water and diced the flesh finely.Mix with the rest of the ingredients with aubergine pulp. Add cream fraiche, yogurt and parsley. Season with salt and ground black pepper just before serving.

PRAWN AND CAVIAR SALAD

• 200 g cooked king prawns
• 1 tbsp caviar
• 2 tbsp half fat creme fraiche
• 1 tsp tomato paste
• 1 tsp half fat mayonnaise
• 3-4 tsp water
• Bed of fresh rocket
• salt and ground black pepper to taste.

Mix 1 tsp mayonnaise with tomato paste and some water to make a runny paste. Set aside.

Place washed rocket on a serving plate. Spread 1 tbsp of creme fraiche over the rocket. Then the king prawns and  then, the rest of the 1 tbsp of creme fraiche over the prawns. Top it up with caviar. Decorate with the paste and serve immediately.

HUNKAR BEGENDI ( SULTAN'S LAMB WITH SMOKED AUBERGINE )

This is a great lamb dish from the period Ottoman Empire, from the Palace kitchens and still enjoyed today all over Turkey. It was so enjoyed by the sultan of the Topkapi Palace that it has the name Hunkar Begendi which literally means Sultan's favourite dish.

INGREDIENTS

• I large aubergine
• 450 g tender lamb, cut into small chunks
• 2 tbsp oil or butter
• 1 shallot, chopped
• 2 clove garlic, 1 chopped one left whole, peeled
• 2 tsp chopped thyme
• 2 tsp chopped mint
• half a can of chopped tin tomatoes or 3 fresh tomatoes, chopped
• 1 cup of hot water
• salt and ground pepper to taste

FOR THE CREAMED AUBERGINE

• 1 tbsp  fromage frais
• 1tsp lemon juice
• 1 heaped tsp cornflour
• half a cup milk
• 2 tsp butter
• 2 tbsp of grated Edam cheese
• salt and black pepper to taste.

METHOD

First  SMOKE THE AUBERGINE  by placing the washed aubergine directly on to the medium heat gas flame on top of the stove. Turn the aubergine until the skin is charred on all sides and the flesh feels soft. This will take about 15 minutes. Let it cool for 5 minutes then hold the aubergine under running cold water and gently peel off the charred skin. Set aside.

In  the mean time, brown the meat, in  a non- stick large pan with  2 tbsp of oil. Transfer the meat into a plate and cook the onion in the same pan and oil. When the onion is pale in colour, return the meat  into the pan and mix with the onion. Add the tomatoes, garlic and herbs. Add the hot water just enough to cover the meat  and let it simmer for about one hour on the low heat. During cooking if the meat gets dry add little bit more water to prevent it sticking. Turn the heat off , season with salt and freshly ground pepper.

MAKE THE CREAMED AUBERGINE

Cut and mash the aubergine in a bowl with fromage  frais  and lemon juice . Set aside. In a separate bowl mix the cornflour with the milk. add the cheese, salt and pepper.

Melt the butter in anon stick pan, add the milk, cheese and cornflour mixture and mix and cook it into a smooth white sauce. Turn the heat to low and add the aubergine mixture into the pan with the sauce. Mix well and turn the heat off. Transfer the creamed aubergine into the serving plate. Arrange the lamb over the aubergine and decorate with fresh mint and thyme leaves.

Serves 2.

SALMON WITH CREME FRAICHE ( kremali salmon )

YOU NEED

• 2 salmon steaks

SAUCE FOR THE SALMON

• 1 tub of creme fraiche ( about 200g )
• 2 tbsp natural yogurt
• 2 tbsp dill, chopped
• 1 tsp cumin powder
• 1 tsp chilli powder or sweet paprika
• 1 tsp sumak (optional )
• 2 tsp lemon juice
• Little salt.

METHOD

Grill the salmon steaks until nice and crispy and cooked to your taste. While the salmon cooking, prepare the sauce. Mix creme fraice, yogurt and rest of the ingredients in a bowl and serve it with salmon. Serves 2.

TURKISH STYLE HUMUS

Hi, this is the spicy version of Turkish humus, but if you are not keen on chillies, use cumin powder instead.

INGREDIENTS

• 100 g cooked chickpeas
• 2 fat cloves of garlic, chopped
• 1 tsp hot chilli powder
• 200 ml runny tahini ( sesame seeds paste )
• 100 ml olive oil
• Juice of 2 lemons, about 100 ml
• Salt to taste
• 1 tsp sesame seeds
• 2 tsp olive oil
• 1 tsp sweet paprika or chilli powder

METHOD

First put chickpeas, garlic, and chilli powder in a blender or food processor and pulse it several times. Then add tahini, lemon jucice, olive oil and salt. Let it turn until the mixture becomes creamy. Transfer humus on a serving plate. Sprinkle with sesame seeds , set aside.

Heat 1 tsp of olive oil in a small frying pan, add the paprika and pour over humus. Decorate with olives or pickles and parsley leaves just before serving.

COOK'S TIP

If you think the texture is too thick for you, add more olive oil .

To use drained can chickpeas is fine for humus.

You can add some natural yogurt or creme fraiche if the humus too thick for dipping.