Bumjump

Category: Starter

  • Cabbage Vadai

    Makes 15-20

    • 170g split peas
    • 120g cabbage
    • 150ml water
    • 1 teas asafoetida powder
    • 4 chillies
    • 1 large onion
    • 2 tbls peas (optional)
    • 1 bunch chopped coriander
    • Salt + pepper
    • Oil for deep frying

    Method 1: Soak split peas in water for 2 hours, drain put in blender with asafoetida, chillies and salt. Place in mixing bowl with finely chopped cabbage and finely chopped onion. Form into balls. Deep fry until brown

    Alternative method: Soak split peas 2 hours, cook in pressure cooker 5 mins until still slightly crunchy drain well. Put in blender with asafoetida, salt and chillies. Microwave onion and cabbage 3 mins and add to pea mixture. Form into balls and fry in a little oil.

  • Maarit’s Gravad Laax

    • 2 x 250gm salmon steaks with skin – should be same size and if possible same thickness
    • 37gm sea salt
    • 37gm brown sugar
    • half teas black pepper
    • half lemon zest
    • 10gm dill

    Method: Blend the marinade ingredients to a paste in a food processor. Place a filet, skin down on a sheet of cling film and spread the marinade on top and the second filet (skin side outside). Wrap in cling film and place in a dish (there will be liquid) in a cool place or in the fridge for 24-48 hours. Drain off the marinade (you may need to wash off remaining salt) before serving – slice finely. Can be frozen.

    Dill sauce – ingredients

    • 10gm dill
    • 2 tbls Dijon mustard
    • 2 tbls wine vinegar
    • 2 tbls honey
    • 2 tbls sunflower oil

    Blend to a smooth paste

  • Sweet & sour mackerel

    Ingredients – serves 2-4

    • 4 large smoked mackerel
    • 1 large onion peeled and thinly sliced
    • 2 bay leaves
    • 200 ml vinegar
    • 300 ml water
    • 2 tabls brown sugar
    • pepper BUT NO SALT
    • lemon slices for garnish

    Cut fish into diagonal strips 1 cm thick and place into dish, put on bay leaves grate on some pepper, sprinkle on sugar, mix water and vinegar together and pour over and cover with cling film and leave in the fridge for at least 1 day. It can be kept in the fridge covered for 4-5 days

  • Hummus

    Ingredients

    • 1 can chick peas or borlotti beans – if using dried pulses soak for 24 hours cook 15 mins in pressure cooker
    • 3 tbls tahini
    • 4 tbls lemon juice
    • 2 tbls olive oil
    • 2 cloves garlic
    • 1 tbls paprika
    • pinch of salt
    • 1 tbls water – may not be needed depends how thick you want it

    Put all ingredients in the blender until smooth

  • Ham and olive loaf

    250 gm plain flour
    1.5 tsp baking powder
    4 eggs
    230 gm ham
    2 dozen pitted small green olives (give or take a few)
    230 gm grated Gruyère cheese
    240 ml olive oil
    350 ml dry white wine
    salt and pepper

    Butter and flour a standard 20 cm rectangular cake or loaf pan or line with baking paper. Preheat the oven to 195 C. Chop olives roughly, and set aside. Chop the ham into rectangular cubes and set aside. In a large bowl, combine the flour and baking powder, adding a pinch of salt (more if your ham is not smoked or salty) and a few dashes of pepper. Add the eggs one at a time. Stir in the olive oil and the wine, and then stir in the ham, olives, and cheese. It will be very liquid in its consistency. Pour into the pan and bake about an hour until a knife comes clean when inserted into the middle, and the top and edges are golden. Serve warm with a green salad for lunch, or let cool, slice into squares, and serve as an hors d’oeuvre.