Supreme Recipes

Ingredients

1 head Cauliflower
300 ml White Vinegar
100 g Sugar
40 g Salt
1 Table spoon Pickled Capers
150 g White Onions

Method

Break up cauliflower into small rosettes
Bring to boil all other ingredients
Add cauliflower, bring back to boil and remove from pot immediately as cauliflower will overcook when left in the hot pot
The pickled cauliflower can be an antipasto item or a component in a salad, served with meat dishes or is just a great tasting snack in itself.
Keeps for ages in the refrigerator provided you leave it covered with the pickling liquid.

Ingredients

1 2-pound wild salmon fillet
2 tablespoons olive oil
3 cloves garlic, crushed
Juice of one lemon
1 teaspoon Worcestershire sauce
1/4 cup soy sauce
Mrs. Dash or lemon pepper seasoning


Method

Preheat barbecue grill.
Rinse salmon fillet and pat dry with paper towel.
Cut a piece of foil 4 inches longer than the length of the salmon. Brush it with olive oil.
Lay fillet, skin-side down, on foil. Curl edges of foil up around salmon to prevent juices from running out, leaving the top uncovered.
Spread garlic evenly across salmon.
Combine lemon juice, Worcestershire sauce, and soy sauce, and pour over fillet.
Sprinkle liberally with seasoning.
Place salmon fillet on foil about 6 inches from coals or gas flame. Indirect heat is best.
Cover grill. Cook 15 minutes. Do not turn.
Check salmon.
Salmon is done when flesh has turned paler pink and flakes with a fork.
Do not overcook.