PUFF PASTRY SALMON WELLINGTON
4 tbsp butter
4 cloves of garlic, peeled and chopped
300 g (10 oz) fresh spinach trimmed and washed
80 g (2/3 cup) breadcrumbs
220 g (8 oz) cream cheese
60 g (½ cup) grated Parmesan
4 tbsp fresh dill, chopped
2 salmon filets
Salt and freshly ground black pepper to taste
2 sheets of puff 0pastry, at room temperature
2 eggs, whipped
Preheat oven to 220 C (425 F). Sauté onions and garlic in butter, stirring occasionally,
until the onion become translucent. Add
the spinach and season with salt snd pepper until the spinach wilts. Add the
breadcrumbs, cream cheese, Parmesan, and dill stirring until the mixture is
evenly combined. Remove from the heat and
set aside.
On a cutting board smooth out one of the sheets of puff
pastry and place the salmon in the middle
of the pastry, and season both
sides with salt and pepper to taste.
Place several spoonfuls of the spinach mixture on top of the salmon,
smoothing out so that it does not spill over the sides. Fold the edges of the puff pastry over the
salmon and spinach starting with the longer sides and then the shorter sides.
Trim any excess pastry from the ends, then fold the ends on top. Turn it over and transfer it to a Pyrex dish
lined with parchment paper.
Brush the whipped egg over the top and sides of the pastry.
With a sharp knife score the top of the pastry with shallow diagonal lines to
create a criss-cross pattern.
Brush the top with the whipped egg. Do exactly the same with
the second packet. Place both packets in the oven and bake for 25-30 minutes or
until golden brown. Slice and serve.
PASTA WITH CARAMELIZED ONIONS AND PEAS
2 tbsp olive oil
2 onions, peeled and finely sliced
2 tbsp chopped sage leaves
Salt and freshly ground black pepper to taste
1 tbsp balsamic vinegar
240 g (2 cups) peas, boiled in salted water until tender
2 tbsp grated Parmesan
Sauté the onions, garlic and sage, in olive oil, for 20
minutes or until golden brown and season to taste. Pour in the balsamic vinegar and cook for 5
minutes more or until caramelized. Add
the caramelized onions and peas to the pasta and toss to combine. Serve
sprinkled with Parmesan.
AUBERGINE AND CARROT TART
150 g (5 oz) rice
flour plus extra for dusting
½ tsp salt
¼ tsp baking powder
80 g (4.8 oz) vegetable shortening
3 tbsp cold water
4 large aubergines
6 carrots, scraped
6 courgettes, scraped
120 ml (4 fl oz) olive oil
Salt and freshly ground black pepper to taste
Combine the rice flour, salt baking powder, and vegetable
shortening in a food processor and pulse until the mixture resembles
breadcrumbs. Add the cold water, a tbsp at a time, and pulse
until a soft, pliable dough is formed. Place it on a floured surface and knead
briefly, wrap in cling film and chill
for 30 minutes. Remove the dough from
the fridge and preheat the oven to 180 C (350 F).
Roll out the dough, on a floured surface, to 1 cm thickness
and use it to line the base and sides of a 20 cm rimmed tart dish, letting the
pastry stick to the rim, cutting off and discarding any overhanging excess.
Prick the base with a fork, cover and chill until needed.
For the filling cut the vegetables into thin slices,
lengthwise, pat them dry with kitchen paper snd season to taste.
Arrange the vegetables in the pastry case. on their sides, in
a concentric circle, layering them alternately.
Slice more carrots and courgettes, if necessary, and tuck them into the
tart on their sides. Brush with the remaining olive oil and season with salt
and pepper.
Bake for 50-60 minutes, until the pastry is cooked through and the vegetables are tender. Transfer to wire rack and serve with a salad of your choice.
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