I always try to make my own Artisan Breads for your hot buffet event. Guinness & Black Treacle today using Holgate Mill Flour.
BBQing?: Banish those boring Burgers & Sausages..
Try: Alatarte's Sticky Salmon Parcels.
You will need:
Four boneless, skin-on fillets of Salmon & a Lemon
For the Marinade:
80ml Soy Sauce
100ml of Maple Syrup
Juice of one really large Orange
Juice of one Lime
3 large garlic cloves chopped finely
2 Tablespoons Olive oil.
Mix all the marinade ingredients in a non-metal dish, cover the Salmon fillets with marinade. Cling film & leave in the fridge for 3 to 5 hours.
Make four strong foil parcels with one fillet of Salmon in each, share out the marinade between the parcels, top each fillet with a slice of Lemon. Secure the parcels really well to avoid leaks. BBQ over white coals for approx 6 minutes, depends on the heat of your BBQ, but no more than 6 mins. If you use a food probe it should reach 55-60 C.
Titivate with Orange slices and herbs/spring onions.
You could griddle Asparagus for about 3 mins to accompany.
Alatarte was inspected in June 2017, these are the results:
Food Hygiene & Safety: Very Good
Structural Compliance: Very Good
Confidence in Management: Good