Apple, Celery, and Curry Muffins

Here's another savoury muffin variety that smells amazing when baking. I have to concentrate and make sure my mouth is closed when these start to bake as I tend to dribble (not a pretty sight). Now the days are getting shorter and apple season is apon us this is a novel way of using apples in a savoury treat. The ultimate comfort snack.

450g plain flour
100g salted butter
2 eggs
100ml milk
100ml butter milk
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon curry powder
70g grated cheddar
1 large stick celery
1 bramley apple
Small handful coriander leaves chopped
Cracked pepper

METHOD:
Melt butter and leave to cool slightly, place flour, baking powder, soda, curry powder and a good cracking of pepper into a large mixing bowl and roughly combine. Peel the apple and grate then add to the dry ingredients along with the cheese and coriander, stir till apple is coated in flour. Wash the celery stick and slice into 4 lengthways then roughly dice into small cubes, add to the mixing bowl.
Beat the eggs into butter and fold into dry mixture along with buttermilk and milk. Using a butter knife cut the dry and wet ingredients together gradually till just under combined. Grease a 12 hold muffin pan with either spray oil or butter and evenly spoon the mixture into pan. Bake muffin at 180oC for 25 minutes till golden brown, once cooked leave to stand in pan for 10 minutes before removing.

Hot Smoked Salmon Coleslaw

A mostly raw and incredibly healthy salad, low in fat and salt but full of flavour and texture. For the salmon I recommend you find a excellent fish monger, preferably one who knows Japaneses food and can source you hot smoked salmon, really does make a huge difference to the salad. 

600g hot smoked salmon
1/2 white cabbage
4 sticks celery
2 carrots
1 tablespoon grated horseradish
Small handful flat parsley
100ml rice wine vinegar
1 teaspoon sea salt

METHOD:
Using a very sharp knife slice the cabbage as thinly as possible. Then peel the carrots and cut into fine match sticks, cut celery in the same way. Place the cabbage, carrot, celery and horseradish into a large mixing bowl and toss together. Flake the salmon into the coleslaw mixture and add the rice vinegar and salt, using your hands toss the salad together till evenly combined.  Roughly chop the parsley and sprinkle over salad. To serve you can either make 4 individual plates or place the salad into one large serving bowl.