21 Jan 11 Salmon and Watercress Pâté
This is a beautiful recipe for a delicately flavoured pâté. It’s a very light pâté and is therefore perfect to serve as a light summery starter with some sliced brown bread and a large green salad.
Ingredients:
250g salmon fillet
200g of smoked salmon slices
200g of fromage frais
1 small onion
1 bay leaf
4 tbsp. of chopped fresh watercress
3 tbsp. of crème fraiche
1 tbsp. of lemon juice
Zest of half a lemon
1 tsp. of creamed horseradish
Method of Preparation:
1. Slice the onion. Place the salmon into a shallow pan with the onion slices and the bay leaf. Cover the salmon with cold water and bring to the boil. Once boiled, simmer for one minute and then remove from the heat. Leave to cool in the water for an hour.
2. Lightly grease four ramekins and line them with the smoked salmon slices. Let the excess salmon hang over the sides and set to one side.
3. Flake the salmon fillet, getting rid of any bones and the skin.
4. Put the fish into a food processor with the crème fraiche, fromage frais, lemon zest and juice, salt and pepper and horseradish cream.
5. Process the mixture until smooth. Once smooth, spoon half of the pâté into the ramekins. Stir the 4 tbsp. of watercress into the remaining pâté and then spoon it into the ramekins on top of the plain pâté.
6. Fold the overhanging pâté over the top of the pâté mixture and press down lightly.
7. Put into the fridge for two hours and turn out onto plates to serve.
Source: Pate Recipes.
09 Jan 11 Maple Syrup and Pecan Apple Crumble
This is a lovely sweet version of apple crumble, perfectly gooey and fantastic with thick whipped cream. The crumble topping is a little cakey and therefore denser than normal apple crumbles, but still delicious.
List of Ingredients:
1.5kg of apples
175g of dark brown sugar
125g of butter
125g of plain flour
100g of porridge oats
75g of pecan nuts
4 tbsp. of maple syrup
A pinch of salt
Method:
1. Preheat the oven to 180C/gas mark 4.
2. Peel, core and chop the apples. Place them into a large baking dish.
3. Cream the dark sugar into the butter.
4. Sift in the flour and stir well. Add the oats and salt, stir well, and then fold in the nuts.
5. Spread this mixture over the apples.
6. Drizzle the maple syrup over the top.
7. Cook for around 50 minutes or until the apples are soft – use a clean skewer to check.
See also: Apple Crumble Recipe.
Tags: apples, dessert, maple syrup, recipe
06 Jan 11 Crab Linguine with Champagne Sauce
A lovely decadent dish to cook for a loved one. Wonderfully tasty, try serving this with a big plate of balsamic dressed rocket to cut through the richness of the pasta.
List of Ingredients:
250g linguine pasta
225g cooked crab meat
75g butter
60ml champagne
1 tbsp. extra-virgin olive oil
1 tbsp. chopped parsley
1 clove of garlic, crushed
Pinch of ground ginger
1/8 tsp. ground sage
½ tsp. paprika
Directions:
1) Melt the butter in a heavy-bottomed saucepan until browned. Spoon off any milk solids. This should take about five minutes. Make sure you cook it gently so as not to burn the butter.
2) Pour in the wine, add the garlic, sage, paprika and ginger and stir. Cook for about five minutes. The garlic should just be barely coloured and the sauce will be reduced.
3) Stir in the crab, making sure it’s covered fully in the sauce.
4) Bring a pan of salted water to the boil. Drop in the pasta and cook according to instructions.
5) Once cooked, drain the pasta and stir it into the crab sauce.
6) Serve with the parsley sprinkled over the top and drizzle with the oil.
Source: Crab Recipes.
03 Jan 11 Leftover Lamb and Artichoke Risotto
Ingredient List:
2 tablespoons of olive oil.
1 tablespoon of butter.
½ cup of shallots, chopped.
2 cups of uncooked Arborio rice.
½ cup of red wine.
6 cups of chicken broth, heated and divided.
¾ cup of Asiago cheese, grated.
2 cups of diced leftover roast lamb.
1 clove garlic, minced.
6 ½ oz (1 jar) of marinated artichoke hearts, undrained and chopped.
Method:
1) In a large saucepan, heat the olive oil and butter over medium heat.
2) Stir in the shallots and sauté for 2-3 minutes.
3) Add the Arborio rice and stir well to coat, about 1 minute.
4) Pour in the red wine and allow it to be absorbed by the rice, about 2-3 minutes.
5) Stir in the chicken broth ½ cup of at a time, waiting until the rice absorbs each addition of before adding the next. Repeat until you have used all but ¼ cup of broth, reserving this ¼ cup.
6) Continue cooking for about 20 minutes until the rice should be tender but firm, then turn off the heat.
7) Stir in the remaining ¼ cup of broth, the Asiago cheese, leftover roast lamb, garlic and artichoke hearts.
Stir well to combine with rice.
Source: Rice Recipes.
Tags: artichoke, cheese, lamb, risotto
23 Dec 10 Salmon and Pea Casserole
Looking for a year-round one pot meal that’s healthy, hearty, and a cinch to prepare? This salmon and pea casserole, complete with two cheeses and a zesty filling, has it all.
Ingredients List:
1/2 pound pasta shells
1 (6-ounce) canned salmon
1 cup cooked peas
1 1/2 cups milk
1/4 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
Method:
1) Preheat oven to 350F. Lightly grease an 8-by-11-inch baking dish.
2) Cook pasta according to package directions; drain and set aside.
3) In a large bowl, combine milk, sour cream, mustard, Worcestershire, salt, and pepper. Add salmon and peas; mix well. Add pasta and cheeses; stir to coat.
4) Transfer to prepared dish. Cover and bake 40 minutes, until bubbly and golden. Cool 10 minutes and serve.
Source: Peas Recipe.
