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Posts Tagged ‘Barberries’

Salmon with Barberry Butter

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , on 7 March 2024| Leave a Comment »

Salmon is very popular in our house and we particulary like this recipe with a delicious barbery butter.

Wine Suggestion: we like dry Rosé with barberry dishes and chose the Quinta de la Rosa Rosé this time as it has great depth and poise alongside the refreshing red berried flavours.

Salmon with barberry butter – serves 4

  • olive oil
  • 4 salmon fillets, skinned

FOR THE BARBERRY BUTTER:

  • 75g softened butter
  • 2 tbsp dried barberries, finely chopped
  • 1 tsp pul biber
  • 1 tsp garlic granules
  • 1 tsp clear honey

Put the ingredients for the barberry butter into a bowl with plenty of salt and black pepper and mix well.

Heat a large frying pan over a medium-high heat and add a little olive oil. Season the salmon fillets on the skinned side, then put skinned-side down into the pan. Cook for a couple of minutes, then turn over and add the butter. When the butter has melted, start basting the salmon. You need to go quite quickly so the butter doesn’t burn. Keep basting for a couple of minutes or until the salmon is just cooked through.

Serve and spoon the butter over.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Sausage Rolls with Barberries & Dill

Posted in Food, Party Food, Pork, tagged , , , , , , , , , , , , , , on 30 October 2022| Leave a Comment »

These are a nice spin on regular sausage roll. Great for a snack with some ketchup.

Sausage rolls with barberries & dill – makes 16

  • 370g ready-rolled puff pastry
  • 1 egg, beaten
  • 1 tbsp sesame seeds

FOR THE FILLING:

  • 350g sausagemeat
  • 3 scallions, finely sliced
  • 15g dill, finely chopped
  • 2 tbsp dried barberries
  • 1 tsp dried oregano
  • 1 tsp garlic granules
  • 1 tsp pul biber chilli flakes

Preheat the oven to 220C/200C fan/Gas 7.

Line a large baking tray with baking paper.

Put all of the filling ingredients into a large bowl. Season generously with maldon salt and black pepper, then mix with your hands for a couple of minutes until evenly combined.

Divide the puff pastry sheet in two, lengthways.

Divide the sausage mixture in two, then form two long sausages, almost the same length as the pastry strips. Place a sausage in the middle of each piece of pastry. Brush one edge of the pastry with egg, then fold the pastry edges over to enclose the sausage. The beaten egg will help to seal them.

Turn the rolls over so the seam is underneath, then cut each roll into 8 pieces.

Transfer to the baking tray and brush the tops with the beaten egg. Sprinkle with the sesame seeds, then bake in the hot oven for 22-25 minutes or until well browned. Leave to cool for a few minutes before serving with some ketchup if you like.

(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)

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