fresh dill Archives

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Italian recipes

Caprese salad

Fritter recipes

Baby marrow and chorizo fritters

5 minutes

Seafood recipes

Poached trout with egg-and-lemon dill sauce

15 minutes

Fish recipes

Freeform baby marrow and hake lasagne

5–8 minutes

Chicken recipes

Pan-grilled smashed chicken fillets with green herb sauce

4 minutes

Seafood recipes

Creamy smoked salmon

5 minutes

Trout spring green and potato salad

25 minutes

Kebabs

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

10 minutes

Egg recipes

Smoked haddock egg pies

30 minutes

Russian chicken kiev

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus chilling time

Cooking Time 30 minutes

Ingredients

50 g unsalted butter, at room temperature
1 clove garlic, crushed
2 T fresh dill, chopped
Lemon juice, a squeeze
Sea salt and freshly ground black pepper
4 fillets skinless chicken breast
1/2 cup mayonnaise
1/3 cup crème fraîche
3 T flour
2 free-range eggs, beaten
150 g toasted breadcrumbs

Method

Mix the butter with the garlic, dill, lemon juice and a little seasoning. Shape into a log and freeze until firm.

Place the chicken breasts between 2 sheets of baking paper. Using a mallet, flatten as thinly as possible. Season lightly.

Cut the chilled flavoured butter into 4 portions and wrap the flattened, seasoned chicken breasts around each piece of firm butter to cover completely.

Mix the mayonnaise with the crème fraîche. Dip the chicken parcels into the flour, the beaten egg, the mayonnaise mixture, and finally into the breadcrumbs.

Dip into the mayonnaise mixture and breadcrumbs once more. Arrange on a baking tray lined with baking paper and chill for a few hours or overnight.

Preheat the oven to 190°C and bake for 25 minutes or until crisp and golden.

Cook’s note: Serve with steamed potatoes and roast baby beetroot.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Caprese salad

Baby marrow and chorizo fritters

Poached trout with egg-and-lemon dill sauce

Freeform baby marrow and hake lasagne

Pan-grilled smashed chicken fillets with green herb sauce

Creamy smoked salmon

Trout spring green and potato salad

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

Smoked haddock egg pies

Fettucine with hot-smoked salmon, asparagus and dill

Russian chicken kiev

Russian chicken kiev

Ingredients

Method