Soda bread:
170g self-raising flour
170g rye flour
1/2 teaspoon salt
290ml buttermilk
1/2 teaspoon baking soda
1 tablespoon dried dill
1 beetroot, grated
Sandwich filling:
4 smoked mackerel fillets
2 large tablespoons of cream cheese
2 tablespoons of chopped dill and chives
Zest from 1 lemon
Pickled quail eggs:
10 cooked and peeled quail eggs
300ml beetroot juice
1 tablespoon of garam masala
40ml red wine vinegar
Buffalo chicken wings:
2-3 wings per person
150ml Louisiana hot sauce
2 heaped tablespoons of red pepper and almond pesto
Salmon roulade:
200g smoked salmon, sliced
100g small brown shrimp
100g hot smoked, flaked salmon
Zest from 1 lemon
2 tablespoons of chipped dill and chives
1 tablespoon of black sesame seeds
2 heaped tablespoons of ricotta cheese
10-15 spinach leaves
Truffled popcorn:
100ml cooking truffle oil
2 tablespoons of popping corn
Large pinch of salt
Louisianna style hot sauce:
10 fresh red chiles
4 medium cloves garlic, sliced in half and peeled
1 tsp finely chopped fresh basil
1 tsp finely chopped fresh oregano
1/4 tsp ground celery seed
Salt and black pepper
250ml white wine vinegar
