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Recipes starting with S

Sage and Thyme Stuffed Rabbit, Baked Polenta and Cauliflower

Sage and Thyme Stuffed Rabbit, Baked Polenta and Cauliflower

This recipe comes from Head Chef Dave Wall and The Unruly Pig at Bromeswell. Suffolk.

You could cheat a little by asking your butcher for boned saddle of rabbit and even ask them to stuff it for you with pork mince.  Ask for the bones for your gravy!

  • Time: Allow 8 hours if you are pressing the Polenta
  • Complexity: advanced

Salmon Terrine

Salmon Terrine

An economical and easy fish mousse that is perfect for a picnic or as a dinner party starter.

  • Time: 60 minutes ( including cooling time for the salmon)
  • Complexity: easy

Salmon with Sumac, Lemon and Dill

Salmon with Sumac, Lemon and Dill

This is a Middle Eastern inspired dish with Sumac adding lemon citrus flavours and tartness to the fish. Sumac is a coarsely ground powder made from the berries of the Sumac bush, which is native to the Middle East and particularly notable in Iran. It is easy to find in Waitrose and other good supermarkets. Try this recipe with any other firm fleshed fish but make sure that if you plan to cook it on the barbecue that you keep the skin on as it helps prevent the fish from sticking to the grid.

 

  • Time: 15 minutes plus cooking time of about 10/15 minutes.
  • Complexity: easy

Shortcrust Pastry

Shortcrust Pastry

Shortcrust pastry is used for all types of savoury and sweet pies. Don't overwork the dough. Light, cold fingers are supposed to make the best short crust pastry.

  • Time: 10 minutes
  • Complexity: easy

Spring Cabbage, Mushroom and Dill Cream Cheese Pie

Spring Cabbage, Mushroom and Dill Cream Cheese Pie

A delicious vegetarian pie which can be served with a dill flavoured béchamel sauce. Use shortcrust pastry or make a quick puff pastry topped pie (buy ready rolled puff pastry) Cook the cabbage filling, place in a dish and top with a puff pastry lid.  Creme fraiche can be added to the pie filling for a creamier finish.

  • Time: 40 minutes plus cooking time
  • Complexity: medium

Sticky Toffee Pudding

Sticky Toffee Pudding

This recipe is adapted from The Suffolk Cook Book.  The recipe works very well with either gluten free flour or standard wheat flour.  Dove's gluten free baking flour is very good. The treacle in this recipe gives a great depth of flavour. Serve with the ultimate toffee sauce.

  • Time: 1hr 30 minutes
  • Complexity: medium