Herring salad with beetroot

Ingredients:

2 cooked VERA beets
3 fillets of herring in vinegar
1 apple
1 small onion
a few pickled mushrooms
a few VERA gherkins
1/2 can of VERA tinned peas
2 tbsp mayonnaise
2 tablespoons of cream or yoghurt
1 teaspoon mustard
salt and pepper
dill for garnish

Preparation:
Dice herring, onion, apple, mushrooms, gherkins and beetroot. In a separate bowl, mix the herring with mayonnaise, cream/yoghurt and mustard - season to taste. Layer the herring → peas → beetroot. Decorate with dill.

Peach star-shaped cookies

Ingredients:

Preparation:

Christmas trees with tuna paste

Ingredients:

Preparation:

Sea bream fillet with a pepper sauce and fried vegetables

Ingredients:

• 4 sea bream fillets (1 fillet per person)
• Paprika sauce
• 1 jar of VERA grilled peppers
• 50 g shallots
• VERA pomace olive oil for frying
• VERA extra virgin oil
• salt
• pepper
• Vegetables – favourite selection of vegetables
• or quartered artichokes in VERA brine

Paprika sauce

Sauté the shallot in olive oil until translucent, add the drained peppers and simmer for a moment. Blend everything together, then add some extra virgin olive oil and pass through a sieve. Season to taste.

Vegetables

Cut any vegetables into strips and fry them in olive oil until softened. You can put together your favourite mix of vegetables. It’s perfect here courgette, aubergine or leek would work well. For a festive However, for this dish, we suggest frying the previously drained VERA artichokes in brine. They will lend an exquisite flavour to the whole dish.

Sea bream

Fry the sea bream fillets in a hot frying pan so that the fish Do not overcook. Pour the sauce over the fillets and serve with artichokes or your favourite vegetables.

Passion fruit crème brûlée

Ingredients:

7 egg yolks
125 g caster sugar
380 ml of 30% UHT double cream
100 g VERA passion fruit pulp with seeds
2 fresh passion fruits
cane sugar for caramelising

Preparation:
Beat the egg yolks with the icing sugar until the mixture is pale and fluffy. Add the cream, the VERA passion fruit pulp and the flesh of two fresh passion fruits, then mix gently. Pour the mixture into ramekins. Bake at 90°C for 25–40 minutes (depending on the size of the ramekins) until the custard has set but is still springy to the touch. Leave to cool. Before serving, sprinkle the top with cane sugar and caramelise with a crème brûlée torch to create a crispy crust.

Marinated herring served with tartar sauce and piri-piri chillies

Ingredients:

400 g herring fillets
50 g VERA piri-piri chillies

Herring marinade:
500 ml of water
1 large onion
2 carrots
allspice, bay leaf
salt, sugar, spirit vinegar

Tartar sauce:
100 g of VERA marinated mushrooms
100 g of VERA pickled gherkins
4 hard-boiled eggs
mayonnaise or natural yoghurt
salt, pepper

Preparation:
Bring the marinade ingredients to the boil with the spices, then leave to cool. Add the herring fillets and leave to marinate for 24 hours. For the tartar sauce, finely chop the mushrooms and VERA gherkins, add the chopped eggs, mix with mayonnaise or yoghurt, and season with salt and pepper. Cut the herring into pieces and serve with VERA piri-piri chillies and tartar sauce.

Corn soup with yellow curry and winter spices

Ingredients:

2 cans of VERA corn
4 potatoes
1 onion
1 tablespoon of clarified butter
500 ml vegetable stock
1 cinnamon stick
1 star anise
yellow curry
100 ml of 30% UHT double cream
salt, pepper

Preparation:
Dice the onions and potatoes and fry them in clarified butter. Add the drained VERA sweetcorn, pour in the vegetable stock, and add a cinnamon stick and a star anise. Cook until the vegetables are tender. Remove the spices, add yellow curry powder and cream, then season with salt and pepper. Blend the soup until smooth and – if you like – strain it through a sieve. Serve with a dash of balsamic vinegar and a star anise as a garnish.