Food and wine go together. And in the spirit of togetherness, we’re supporting our friends and partners in hospitality while their restaurant doors are temporarily closed.
Our OPEN KITCHEN series features recipes, wine pairings and video tutorials from the home kitchens of some of the country’s most exciting chefs.
Until the reservation books are open again, we hope you’ll enjoy these small bites of culinary creativity, here and on Instagram. Do try this at home.
Southernhay House Hotel is a friendly, independently owned hotel in the heart of Exeter city centre. Its beautiful grade II* listed Georgian townhouse was originally home to Major General William Kirkpatrick from 1805-1813, a bohemian character who worked for the East India Company. On your visit, you may spot a nod to this in the rooms, named after trades synonymous with Exeter’s past as a mercantile hub, so expect to stay in Silk, Cotton, Ivory and Spice among others…
Cured Salmon, Your Way
Support your local fishmonger by trying out this simple, delicious recipe for fresh cured salmon, which is a staple on the Southernhay House Hotel menu. It is all about taking the time to craft something special. Get creative in your kitchen and bring your own twist to a classic favourite.
The basics of curing are easy:
- Assess the size of your cut of super-fresh salmon (the salt and sugar curing mix has to cover it completely).
- Combine 50/50 salt and sugar in a bowl.
- The fun stuff: add flavourings (see below for some of Southernhay House Hotel's tested ideas).
- Crush any spices - black or red peppercorns, coriander seeds, you name it - in a pestle and mortar first.
- You can dry cure the salmon, or add some liquid, from spirits to citrus, the choice is yours!
- Put the salmon in a shallow bowl and cover it with the curing ingredients, rubbing it in with your fingers to cover every side, including the bottom.
- Cover with cling film and sit it in the fridge for 1-24 hours. The longer the time, the stronger the taste.
- Take out of the fridge and rinse in cold water, pat dry.
Slice thinly as gravadlax, chop as ceviche or grill or bake. If the salmon is to eaten raw, it will need to have cured for a longer period in the cure mix.
Pair with Gusbourne Blanc de Blancs. The fresh, zesty citrus fruit of Blanc de Blancs provides a perfect pairing to the saltiness of cured salmon.
Curing Suggestions from Southernhay House Hotel:
We’ve experimented in the past with adding beetroot and crushed caraway seeds, which comes up sweet and spicy and turns the salmon a fabulous shade of purple. We’ve most recently used gin for the rub and charred grapefruit - fresh segments are also fine and cut through the fish nicely.
A citrus-cured salmon is always a favourite, seasoned then topped with fresh, blanched broad beans and peashoots and drizzled in olive oil and lemon.
You may also like...
New Release: Blanc de Blancs 2016
Quietly acknowledged as a strong vintage year for English Sparkling Wine, 2016 will be remembered for its warm, sun-filled summer and autumn days. Ideal conditions for producing fruit of outstanding quality at Gusbourne’s vineyards in Kent and West Sussex.
Why We Blind Taste Our Base Wines
A lot happens to a Gusbourne wine in its journey from harvest to bottle. One important stage is putting our base wines to the test. Each year our winemaking team blind tastes and meticulously analyses every wine before deciding the carefully crafted blends that each of our labels will carry. It’s a fascinating process that takes skill, experience and the ability to imagine a wine’s potential in every vintage year.
Bottling the Bubbles
Some elements of winemaking are widely recognisable. Everyone knows what pruning and harvest look like, photos abound. But once the grapes have been pressed in the winery and the young wine stored to mature, what happens next? When is it transferred to bottle? How do we know the optimum moment for release? Here we reveal the less public part of the winemaker's art.