SALMON TART GLAZED WITH LIME HOLLANDAISE

Serves 6

PASTRY

250g plain flour

½ tsp salt

125g butter, chilled

1 egg yolk

1 Tbsp chilled water

FILLING

25g butter

1 shallot, finely chopped

25g plain flour

300ml milk

2 large egg yolks

275g cooked salmon, flaked

2 Tbsp chopped fresh dill or parsley

1 tsp horseradish sauce

1 Tbsp lime juice

Salt & freshly ground pepper

Lime Hollandaise

3 Tbsp  Apple Fruit vinegar

3 black peppercorns

1 bay leaf

1 blade mace

1 large egg yolk

75g butter

finely grated zest and juice of 1 lime

1.  To make the pastry:

Put the flour, salt and butter in a food processor and blend till it resembles fine breadcrumbs.  Mix the egg yolk and water in a cup and add to the food processor blending till it just starts coming together.    Tip out on to a board and knead till smooth.  Wrap in clingfilm and chill for 20 minutes.  Preheat the oven to 190/375F/gas mark 5.

2.  To make the filling:

Melt the butter in a saucepan, add the shallot and cook until soft.  Add the flour and cook for 30 sec.  Stir in the milk and bring to the boil, stirring all the time.  Simmer for 2 min then remove from the heat and leave to cool.  Roll out the pastry on a floured board and line a 20cm fluted tart tin, or six individual tins.  Prick the bases with a fork, line each with foil and fill with baking beans or rice.  Place on a baking sheet and bake for 10 min.  Remove the foil and baking beans or rice.

Beat the egg yolks into the sauce and stir in the salmon, dill or parsley, horseradish and lime juice to taste.  Season well.  Spoon the filling into the tart or tart cases and bake for 20min until set (the larger one may take longer).

3.  To make the hollandaise:

Put the vinegar, peppercorns, bay leaf and mace into a small saucepan and bring to the boil.  Boil until reduced to about a tablespoon.  Beat the egg yolk in a bowl with a pinch of salt and 15g of the butter.  Set the bowl over a pan of simmering water and beat until slightly thickened.  Strain in the reduced vinegar mixture, then beat in the remaining butter little by little until sauce has thickened.  Stir in the lime zest and season with salt, pepper and lime juice.  Spread the hollandaise sauce over the tart or tarts and cook under a hot grill until just browned.  Serve warm with a spinach salad.

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CHICKEN & MUSHROOM BAKE

Serves 4


 4 chicken breasts

1 Tbsp oil

1 onion, chopped

250g lardons

8 small mushrooms

1 tsp wholegrain mustard

1 Tbsp  Apple Vinegar

Salt & pepper to taste

200g pasta spirals

50g grated cheddar cheese

 For the sauce

25g butter

25g cornflour

250ml hot milk

salt and pepper

 1.  Preheat the oven to 400F/200C/gas mark 6.  Cook the pasta in a large saucepan of salted boiling water till just tender.  Drain well.

 2.  Cut the chicken breasts into small cubes.  Heat the oil in a large frying pan and gently fry the onion till softened.  Slice the mushrooms, add to the pan and fry for 3-4 minutes. 

 3.  Add the lardons to the pan and fry till crisp.  Add the mustard and the vinegar and stir for 30 seconds.  Add the chicken to the pan and stir fry till cooked through. 

 4.   To make the sauce:  Melt the butter.  Stir in the cornflour and cook for 1 minute stirring continuously.   Gradually add the hot milk and cook, stirring all the time, until smooth and thickened.  Add half the cheese and salt and pepper to taste. 

 5.  Mix the sauce together with the well drained pasta and place in a buttered ovenproof dish.  Sprinkle with the remaining cheese and bake for about 20 minutes until golden and bubbly.

TEMPURA FISH BALLS

Serves 4

700g haddock fillet

2 cloves garlic, chopped

1 tsp grated fresh ginger

Pinch chilli powder

1Tbsp  Apple Vinegar

2Tbsp sesame oil

Salt                    

1 egg white

150g cornflour

1 egg

100ml soda water

500ml oil for deep frying

 

Pepper sauce

2 red peppers, finely diced

4Tbsp tomato sauce

1Tbsp sugar

2Tbsp Apple Vinegar

Pinch chilli powder

 

Dipping sauce

3Tbsp soy sauce

1Tbsp sugar

1 tsp freshly grated ginger

2Tbsp   Balsamic Vinegar

2Tbsp soft butter

1 clove garlic, finely chopped

 

1.  To make the sauces, mix all the ingredients together and simmer for about a minute.  Place the pepper sauce mixture in a food processor and process till lightly pureed.  Pour the sauces into two separate serving bowls.

2.  Cut the fish into 1cm cubes, mix with the garlic, ginger, chilli powderwhite wine vinegar, salt and sesame oil and marinate for 20 minutes.   Puree the fish with the marinade and the egg white and form into small balls.  


3.  Mix the flour, cornflour and egg with 100ml soda water plus about 100ml cold water to form a batter to coat the fish balls.  Heat the oil in a deep-fat fryer or wok.  Dip the fish balls in the batter and coat well.  Gently lower into the oil and fry until golden brown.   Drain and serve with the sauces.

 

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