Salmon’s versatility and great flavour makes it Christmas day staple for many New Zealanders. This fresh summer dish is easy to prepare and can be served on its own or as part of your festive banquet.

A Rex Morgan Recipe

Serves Four

400 g piece fresh boneless salmon (skin on)

Salmon Marinade

100 ml of 42 Below vodka

10 peppercorns, crushed

2 tablespoons of rock salt

2 tablespoons of brown sugar

2 oranges, juice and grated rind

Salad

200 g of fresh baby salad leaves

One apple, sliced into thin sticks

Apple Vinaigrette

50 ml cider vinegar

50 ml apple syrup

10 g Dijion mustard

200 ml extra virgin olive oil

Salt and pepper

Method

1. Combine all marinade ingredients, mix and rub onto salmon.

2. Take salmon and place skin side down, cover with cling film and leave in refrigerator to marinate for 24 hours

3. Remove salmon from cling wrap, wipe dry and slice thinly

4. Place salmon slices on serving plate, cover with baby salad leaves then apple

5. Mix together vinaigrette ingredients, stir thoroughly and drizzle over salad.

6. Season and serve

Enjoy!

Match with Chardonnay

November has been going well for us here at the Bistro, busy getting ready for the festive season (which seems to have already begun!), and growing our Moustaches!

Boulcott Boys captain, Dan, with Inspirational mo leader, Sam.

The Boys have been busy grooming their mos and raising money for the Cancer Society of New Zealand and the Mental Health Foundation of New Zealand via Movember. Boulcott st Bistro has raised over $500 from the sale of our special Movember pie and local Yeastie Boys brews. To add to that the ‘Boulcott Boys’ have hit the $600 mark, making over $1,100 for Men’s Health.

The Boys will be donning their glorious furry upper lips for a couple more days (Sam probably longer) so if you want to help them out in their campaign for this great cause then go to http://nz.movember.com/team/576009. If you happened to be hungry or thirsty then you can also show your support by coming down for our special Movember pie and a Yeastie Boys beer, where $5 and $2.50 respectively goes to Movember.

We hope to see you soon.

The team at Boulcott

We were very lucky  to try the latest triumphs from Boulcott Street Bistro’s chef de cuisine Emma Davies this afternoon.

Emma developed the recipes herself especially for the Boulcott dessert menu, I could rave on about them all day. They are so delicate with distinctive flavours and every mouthful was a burst of pure joy! Seriously…

And without further ado, I am very happy to introduce you to the two latest editions on the dessert menu;

Elderflower yoghurt panna cotta & poached rhubarb with coconut sorbet.

Addmore elderflower cordial (Geraldine, South Canterbury) and natural unsweetened yoghurt have been lovingly blended to create the base of this divine panna cotta, which is served with rhubarb perfectly poached in citrus zest syrup, and homemade coconut sorbet which sits on a wee shortbread biscuit.

*Is gluten free when served without the shortbread.

New York style chocolate cheesecake with citrus jelly and praline Chantilly

Like all New York style cheesecakes, this gem is baked. The base is made from spiced chocolate biscuit and the filling is a sweet dream weaved from ricotta, cream cheese and Whittaker’s 72% Dark Ghana chocolate.
The citrus jelly is made from tangelo zest. The Chantilly is made by marrying blitzed almond praline and whipped cream. Garnished with a citrus slice, chocolate sauce and orange sauce to finish.