As part of our campaign with Abel & Cole to minimise food waste when going away, we challenged Tait Miller to take his A&C box on a Kip trip and design an exclusive recipe for us. Here’s what he created at the Lake Lodges…
Salmon with giant couscous & aubergine (serves 4)
200g giant couscous
Pinch of saffron
¼ tsp of smoky chilli flakes
4 long sweet red peppers
1 aubergine
2 fillets of salmon, lightly salted for 1 hour then washed and patted dry
3 clementines
½ bunch of coriander
Method
- For this dish you start with our couscous, the little ray of sunshine of the dish. Simply simmer a pan of water, chilli flakes and saffron before cooking your couscous for about 10 minutes until soft. Remove and leave to cool slightly before adding 1 diced clementine, a good slug of olive oil and the coriander.
- While this cooks, we want to char the peppers, aubergine and 2 of the clementines, all cut in half. You can either do this on a BBQ, hob or simply roast on a high heat in the oven. The aubergines and peppers should be removed once the outer skin is blacked and starting to look like it’s beginning to peel, and the clementines just need a nice browning.
3. Once the peppers are charred add them to a bowl and cover with a lid or cling film for about 10 mins.
4. After the peppers have sat, you should be able to easily peel off the skin, remove the seeds and then roughly chop to add to your couscous.
5. For the salmon, move the hot coals to one side of the BBQ and place your salmon on the other. Close the lid or create one with an upturned pot and leave to gently smoke for 12-15 mins and until soft, flakey and delicately smoked.
6. Serve with the couscous at the base of the plate, charred clementine and a simple slice of aubergine (I dressed mine with oil, salt and a little clementine juice).
