The Abel & Cole Cookbook

Uncategorized | March 20, 2010 | By

I was contacted by Emma Healey of Abel & Cole to review some products for them.  Unfortunately, Abel & Cole don’t deliver to the wilds of south west Scotland yet.  So I wasn’t able to review their lovely organic veggie boxesm, but I Emma was able to send me the Abel & Cole Cookbook.  It arrived on Thursday but I didn’t have much chance to look at it until today.

As a cookbook it is written in a very relaxed style.  I enjoyed the introductions and finding out about the history of the company.  The book is set out by the seasons: Spring, Summer, Autumn, Winter and the idea is that you should cook by the seasons.  Even though I have only had a superficial look through the book so far, I can see that I generally don’t cook seasonal produce, and how restrictive seasonal cooking would be unless you have access to the likes of Abel & Cole.  Certainly the south of Scotland is not the place for growing vegetables, it is dairy, beef and lamb country.  A few potatoes but the ground just isn’t suitable for vegetables other than for potatoes.

So what did I make?

Not a Spring recipe at all, but a Summer recipe for Honey Glazed Salmon Steaks.

1 tbsp balsamic vinegar
1 tbsp Dijon Mustard ( I used 1 tsp as I have had encounteres with Dijon mustard before!)
1 tbsp runny honey
1 garlic clove, peeled and crushed
Salt & freshly ground black pepper
Olive oil
2 salmon steaks  ( you will note that I had three salmon steaks!)
Mix together the vinegar, musard, honey, garlic and seasoning in a  bowl.  Brush over both sides of the salmon and leave in the fridge for about an hour.

Heat a ridged fying pan to a very high heat, then rub it with a little oil.  Sear the steaks for about 3 minutes on each side, turning only once.  The fish is cooked if it flakes easily when lightly prised with a fork.  The cooking time may vary depending on the thickness of the salmon steaks and how you like them cooked.  Remove from the girll, bursh with any remianin glaze and serve.

I served the salmon with roasted cherry tomatoes ( oops imported) and a Leek and Potato bake – YES, seasonal cooking at last.  There isn’t a recipe in the book for a Leek and Potato Bake, but there is one on the Abel and Cole website HERE.

and the finished plate….

The salmon was moist and delicious and the leek & potato bake went very well with it, as did the tomatoes.

I’ll be back with more recipes from the Abel & Cole Cookbook very soon.

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Chele
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Chele

Lucky you Janice ;0)
That salmon sounds lovely – I'm thinking it would be great on the barbie.

Marie
Guest

I love their cookbook Janice! I think their veggie boxes are pretty special as well!! xxoo

Charlene
Guest

Really interesting stuff. I looked at Abel & Cole's website and while they do deliver in my area, I already get an organic fruit and veg box from a local family-run business who I'd rather keep on supporting than buy from a national company. If we didn't have that though, I'd probably buy from Abel & Cole. I'd like to buy their bread, but you have to spend £10 in order to get a delivery and I don't think I could spend £10 a week on bread! And we were full time and probably wouldn't be in to receive a… Read more »

Choclette
Guest

They don't deliver in the South West either, I tried once when they had a special offer on, but to no avail!

myletterstoemily
Guest

i really enjoyed your cooking
demonstration and feel that
i could easily follow all your
directions.

thank you! sometimes i get
lost in all the playful banter
of some blogs and then have
to go back and forth to find
the directions.

myletterstoemily
Guest

i really enjoyed your cooking
demonstration and feel that
i could easily follow all your
directions.

thank you! sometimes i get
lost in all the playful banter
of some blogs and then have
to go back and forth to find
the directions.

Margaret
Guest

The Abel & Cole cookbook has received good reviews on blogs and so it must be good!

PicnicIdeas
Guest

Hi:-)
You have a great blog and the Honey glazed Salmon steaks look wonderful.Thank you for the recipe 🙂

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