Overview

Divided into the four seasons, the recipes in this book will take you beyond traditional ways of serving smoked foods. For something completely different there is: . Smoked Salmon Koulibiaca delicious for a party piece . Exotic Inverawe Sushi . Asian Smoked Sea Bass Korma with Almonds and Cashews . Creamy Smoked Cod's Roe Mousse with Herb and Wine Jelly . Smoked Trout and Caviar Mousse . Smoked Salmon Puffs. There are lots of ideas for new ways to update old favourites, including Kipper Kedgeree, Inverawe Smoky Summer Paella, Spring and Summer Dips and even Smoked Venison and Red Wine Risotto. These exciting, tried and tested recipes will bring a whole new dimension to your smoked food repertoire. With stunning photographs of the surrounding countryside and of each recipe, the Inverawe Seasons Cookbook will inspire you to experiment and discover anew the delights of smoked fish and meat cooker.

Full Product Details

9781846890987

Table of Contents

Reviews

Smoked fish is always in season, good for you, a great fridge standby and something I always plan to eat more of. So this little book is a great find. There are ideas for smoked ham, duck and venison, but the bulk of the recipes are for smoked fish, including dips, light tarts and roulades. * Good Food * This compact and colourful cookery book is a must for any fan of smoked foods. It offers exciting new cookery methods as well as revealing twists on old recipes... I had never read a cookery book where I would happily make and eat every single recipe in it. But I have now. ... delicious smoky recipes. The co-owner of the celebrated Inverawe smokery outside Oban has delivered a beautifully illustrated and truly delightful recipe book which provides an undreamed of wealth of ways in which to use smoked fish. Broken down into recipes for the four seasons, this is a delightfully eclectic book which crosses cultural and culinary boundaries to provide a user-friendly, thought-provoking read.

'Smoked fish is always in season, good for you, a great fridge standby and something I always plan to eat more of. So this little book is a great find. There are ideas for smoked ham, duck and venison, but the bulk of the recipes are for smoked fish, including dips, light tarts and roulades.' BBC Good Food. 'This compact and colourful cookery book is a must for any fan of smoked foods. It offers exciting new cookery methods as well as revealing twists on old recipes... I had never read a cookery book where I would happily make and eat every single recipe in it. But I have now.' The Field. 'The co-owner of the celebrated Inverawe smokery outside Oban has delivered a beautifully illustrated and truly delightful recipe book which provides an undreamed of wealth of ways in which to use smoked fish. Broken down into recipes for the four seasons, this is a delightfully eclectic book which crosses cultural and culinary boundaries to provide a user-friendly, thought-provoking read.' Scottish Field. '... delicious smoky recipes.' Foodies

Smoked fish is always in season, good for you, a great fridge standby and something I always plan to eat more of. So this little book is a great find. There are ideas for smoked ham, duck and venison, but the bulk of the recipes are for smoked fish, including dips, light tarts and roulades. * Good Food * The co-owner of the celebrated Inverawe smokery outside Oban has delivered a beautifully illustrated and truly delightful recipe book which provides an undreamed of wealth of ways in which to use smoked fish. Broken down into recipes for the four seasons, this is a delightfully eclectic book which crosses cultural and culinary boundaries to provide a user-friendly, thought-provoking read. ... delicious smoky recipes. This compact and colourful cookery book is a must for any fan of smoked foods. It offers exciting new cookery methods as well as revealing twists on old recipes... I had never read a cookery book where I would happily make and eat every single recipe in it. But I have now.

Author Information

Robert and Rosie Campbell-Preston started the fish farm in 1974 and in 1980 started the Smokehouse. The Smokery is a Rick Stein 'Food Hero' and a Phil Vickery 'Find'. In 2000 Inverawe Smokehouses was granted Her Majesty The Queen's Royal Warrant for their mail-order smoked foods and hampers.

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