Sarah Kiryshin Cooks hosted a garden party. 

Here’s what she had to say and her yummy recipes! 

The guests of honour at my garden party were Gamze Salami, Terrine, Smoked Chicken and Smoked Trout. 

But I couldn’t stop there! I decided to compliment the delicious produce at my disposal with some fun toppings and transform my already wonderful food into some wholesome, party favourites.

Check out the videos on Instagram<link>. The reviews are in – Gamze tastes incredible even with a little extra. I tried everything from piping on whipped feta to making up my own, original creations! Recipes below. 

Introducing…

Salami Tacos!

That’s right, just select your topping with salami for the taco. You’ll surprise yourself as I did! Yes, with any filling you dream up but do away with traditional tacos and crunch up some corn chips instead. 

Read all the recipes below and have fun making these delightful and fun treats for your next occasion. You can turn it into a grand affair with produce from Gamze Smokehouse.

 

Salami Tacos, the original

Ingredients:

• 1 pack of Gamze Mild Salami
• Organic corn chips

Salsa:

• Finely diced cucumber, tomato, Spanish onions, coriander, olive oil and vinegar for dressing

Sauce: 

• 300ml sour-cream 
• 2 tbsp finely chopped coriander
• Lime zest
• Squeeze of lime juice 
• Season to taste

Method:

1. Lay out your salami so it’s easy for your guests to assemble the ingredients.
2. Combine the sauce ingredients. Combine the salsa ingredients
3. Crush the cornships into manageable pieces.
4. Present on your favourite serving platter, enjoy!

 

 

 

Smoked Trout Blini – a classic

Ingredients:

• 200g Gamze Hot Smoked Trout, separated into small pieces

Blini mix:

• 1 cup plain flour
• ¾ tsp salt
• 1/2 tsp baking powder
• 3/4 cup milk + 2 tbsp milk 
• 1 egg
• 2 tbsp melted butter

Sauce:

• Whipped crème fraîche with lemon zest. 

To make this, simply pop your tub of creme fraiche in a bowl and whisk until it’s whipped! Then add lemon zest and stir it through.

Method:

1. Combine the blini mix ingredients slowly, and whisk thoroughly to avoid any lumps in the mixture.
2. Gently spoon small amounts of the blini mix into a hot, well-buttered frying pan. Cook on both sides until lightly brown and cooked through. 
3. Serve up with your Gamze Trout, whipped creme fraiche and fresh dill to garnish. 

 

 

 

Terrine with goats cheese and peach chutney

Ingredients: 

• 150g Gamze Pork and Pistachio Terrine cut into small rounds
• Peach chutney
• Seeded Crackers
• Meredith Dairy goats cheese 

Method:

1. Simply cut your terrine into rounds, top with some peach chutney and goats cheese. Top with a broken cracker for a bit of crunch and enjoy!

 

 

 

Smoked Chicken Waldorf crostini

Ingredients:

• 200g Gamze Smoked Chicken Breast, finely diced
• 1 finely diced granny smith apple
• 1 finely diced celery stalk
• 1 tbsp finely chopped chives 
• 2 tbsp Worcestershire sauce
• 3 tbsp mayonnaise
• ½ cup toasted walnuts on the side as a crunchy garnish 
• 1 sliced sourdough baguette gently pan fried in olive oil until crunchy 

Method:

1. Simply mix all ingredients together in a bowl and serve on a platter. Add your crunchy crostini and toasted walnut garnish. The perfect dish for guests to serve up themselves! 

Smokey, crunchy, fresh and bloody delish! This one was a crowd-pleaser.