We recently hosted a birthday dinner for our son-in-law, Sacha. We started off with smoked salmon served on Baba Ganoush – a Middle Eastern eggplant dip recipe – garnished with home-made pesto and dried pink peppercorns. These can be bought from The Essential Ingredient and are not the same as the ones in brine. They’re slightly sweet and fragrant, rather than peppery and go really well with any salmon dish. They also look pretty as you can see from the photo.
For the second course I served Winter Beef Carpaccio from Michael Moore’s cook book Moore to Food – thinly sliced beef fillet, garnished with roasted onions and mushrooms, goat’s cheese and micro-herbs and drizzled with roasted black pepper oil. Sacha is a fan of carpaccio and ceviche, which both use raw fish or meat as the main ingredient, so I knew this dish would appeal to him. Passionfruit Cheesecake made a refreshing end to the meal.