Summer Recipes - Halen Môn

SUMMER RECIPES

Smoky buckwheat crepes with nutmeg-laced spinach

Smoky buckwheat crepes with nutmeg-laced spinach

INGREDIENTSServes 4 For the crepes 150g buckwheat flour, sifted ½ teaspoon Pure Sea Salt in a Finer Flake 375ml whole milk 1 egg 2 teaspoons Oak Smoked Water 50g unsalted butter, melted, plus extra, for frying For the filling   15g unsalted butter 4 garlic cloves,...

Smoky tofu club sandwich

Smoky tofu club sandwich

INGREDIENTSServes 4 For the aubergine 1 aubergine, sliced into 1cm rounds 75g plain flour 2 eggs, beaten 100g panko breadcrumbs or matzo meal vegetable oil, for frying Pure Sea Salt and black pepper, for sprinkling and seasoning For the tofu 300g extra firm tofu,...

Eclade de Moules

Eclade de Moules

:Eclade des moules originates from the Charente-Maritime region of France. Here, the pine forests run into the beautiful Ile de Ré beaches, which run into the Atlantic ocean. This is an identical set-up to one of our favourite nearby spots, Newborough beach, just down...

Sam Lomas’ slow cooked courgette pasta

Sam Lomas’ slow cooked courgette pasta

INGREDIENTSServes 2 160g orecchiette  400g small courgettes 4 plum tomatoes  6 cloves of garlic, peeled and finely sliced  1 heaped tbsp tarragon, chopped Extra virgin olive oil  150g soft goats cheese Halen Môn Pure White Sea Salt Black pepper, freshly ground Hard...

Smoky scallops in the shell with tarragon and basil butter

Smoky scallops in the shell with tarragon and basil butter

INGREDIENTSServes 4 For the scallops 16 king scallops 16 scallop shells For the herb butter 150g unsalted butter, softened ½ teaspoon Halen Mon sea salt 1 teaspoon Halen Mon smoked water 12 sprigs of fresh herbs, leaves picked and roughly chopped (try tarragon, dill,...

Marinated courgettes with charred chilli + tomato butter

Marinated courgettes with charred chilli + tomato butter

INGREDIENTSServes 4-6 as a side 4 large courgettes (about 800g), we like the contrast of deep and light green, and yellow courgettes cooked together 4 garlic cloves, crushed 1 tablespoon red wine vinegar Juice and zest of ½ a lemon 4 tablespoons extra virgin olive oil...

Easy filo pie with our ‘Popeth’ seasoning

Easy filo pie with our ‘Popeth’ seasoning

INGREDIENTSApproximately 8 servings 600g spinach, washed 2 tsp pure sea salt  3 tbsp olive oil  2 onions, finely sliced  4 spring onions, finely sliced   Bunch of soft herbs (dill, mint, parsley or a mix) finely chopped  200g feta, drained  259g ricotta, drained   ½...

Rhubarb + goat’s cheese tart

Rhubarb + goat’s cheese tart

INGREDIENTS  For the pastry: 225g/8oz plain flour, sifted 110g/3¾oz butter, chilled and diced, plus extra for greasing 1 medium egg yolk 20g/ ¾oz Parmesan cheese, finely grated 2-4 tbsp ice-cold water ½ tsp finer flaked sea salt Freshly ground black pepper For...

Anglesey salt and pepper fritto misto

Anglesey salt and pepper fritto misto

INGREDIENTSServes 6 as a starter 10g/¼oz dried seaweed, such as kombu or dulse 200g/7oz courgettes, cut into 1cm/½in rounds 50g/1¾oz curly kale, leaves torn into bite-sized pieces 100g/3½oz green beans or asparagus spears, cut into bite-sized pieces 400g/14oz prepared...

Caramelised onion and greens pie

Caramelised onion and greens pie

INGREDIENTS Serves 6 For the pastry 125g cold salted butter (or 125g unsalted butter, plus ½ teaspoon sea salt), plus extra for greasing 250g 00 flour 4 tablespoons ice cold water For the filling 50g salted butter (or 50g unsalted butter, plus ¼ teaspoon sea salt) 1/4...

beach

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