Current issue

Recipe of the day

Kumara & honey pureeKumara & honey pureeThe honey scents this dish and gives it an extraordinarily appetising aroma. This way of serving a puree was inspired by the pumpkin puree in Madeleine Kamman's book, Savoie.

Salmon with crushed potatoes & gherkin aioli

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Friday, 21 December, 2012
Poach a salmon fillet in salted water until just cooked. Remove and drain well. Serve on slightly crushed boiled new potatoes, blanched green beans and/or asparagus with a sauce of bought aioli mixed with finely chopped gherkins, capers, chopped parsley and a little wholegrain mustard.

MEAL MAKER

Stuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.

* Tip: If your search is unsuccessful, try entering fewer      ingredients

SEARCH CUISINE BEST RESTAURANTS


Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.



CURRENT ISSUE

Subscribe now

SUBSCRIBE NOW »

DIGITAL

Digital Edition

Buy digital subscriptions - delivered via email
subscribe now »

Buy Cuisine's How To Cook app
buy now on the App Store»

MORE

FOLLOW US