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70% Dark Chocolate Tart
Salmon With Potato “Scales”
Makes 8 servings
2 hours (includes chilling time)
- 2 (2 pound) pieces center-cut salmon fillet
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 large russet (baking) potatoes (about 1 1/2 pounds total)
- 1 stick (1/2 cup) unsalted butter, melted
- 2 tablespoons olive oil
- Lemon slices for serving
- Special equipment: An adjustable-blade slicer; a 1- to 1 1/2-inch round cookie cutter; two slotted spatulas (see Cooks’ notes)
Trim 1 to 2 inches off thinner (belly) side of salmon fillets so that remaining fillets have a more even thickness. Reserve the belly strips for another use. You will now have 2 more square-shaped pieces of salmon fillet. Cut each fillet into 4 roughly equal-size pieces for a total of 8 pieces.
Arrange fish, skin side down, on a baking sheet (or 2 dinner plates). Season with 1 teaspoon each salt and pepper.
Scrub potatoes well. Cut several 1/16-inch-thick slices lengthwise from wider side of 1 potato with slicer (discard outer piece or pieces that are all peel). Stack slices of potato and cut out as many rounds as possible with cookie cutter.
Dip potato rounds, one at a time, in butter and lay slices on top of one piece of fish in an overlapping pattern (to resemble fish scales), covering surface completely. Continue cutting and stacking a few potato slices at a time and cutting and applying potato “scales” to fish in batches, until tops of all pieces of fish are coated. Lightly brush any remaining butter over scales, and chill until butter is firm, about 1 hour.
Preheat oven to 400°F with rack in middle. Line a large rimmed sheet pan with foil.
Heat oil in a 12-inch nonstick skillet over medium heat until it shimmers (dip a corner of a fish fillet into skillet to test; it should sizzle). Add 2 to 3 pieces of fish, potato sides down, to skillet. Cook until potatoes are golden brown and crisp, 2 to 4 minutes. Carefully turn fish over using 2 spatulas and cook until skin is golden and crisp, about 2 minutes. Carefully transfer fillets (again using 2 spatulas), skin sides down, to sheet pan. Brown remaining fillets.
Roast fish in oven until just cooked through, 4 to 8 minutes (depending on thickness; a possible visual clue—the better quality the salmon, the less likely you’ll see it—is when the white albumin in the fish exudes from the fish and begins to set).
Epicurious (2014) Salmon with potato ‘Scales’.http://www.epicurious.com/recipes/food/views/Salmon-with-Potato-Scales-51142400[Accessed: 29 October 2014]
Dehydrated salami with avocado and goats cheese salad
Lamb With Lentils, Feta & Mint
Lentils are a useful (and filling) way to help balance the proportions of meat to non-meat on your plate. This lamb recipe uses the robust flavours of sweet roasted cherry tomatoes and salty feta and olives to make every mouthful exciting.
- 250g punnet cherry tomatoes
- 1/4 cup (60ml) olive oil
- 1/2 cup (80g) kalamata olives, chopped
- 2 x 200g lamb backstraps, trimmed
- 1 tablespoon chopped rosemary
- 400g can lentils, rinsed, drained
- 1 tablespoon lemon juice
- 150g reduced-fat feta, crumbled
- 1 teaspoon dried mint
- 2 tablespoons mint leaves
Preparation: 10 mins
Cooking time: 30 mins
Preheat the oven to 200C.
Toss tomatoes in 2 teaspoons oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for final 5 minutes.
Meanwhile, rub lamb with rosemary and 2 teaspoons oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.
Rest the lamb, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes. Drain lentils and toss with lemon juice and remaining 2 tablespoons oil. Season.
To serve, scatter lentils on plates, top with slices of lamb and scatter with feta, tomatoes, olives and dried and fresh mint.
Taste. (2012) Lamb with lentils, feta and mint, http://www.taste.com.au/recipes/30879/lamb+with+lentils+feta+and+mint?ref=collections,lamb-recipes. [03 Sept 2014].
Golden Castle Pudding
A compound butter, that is a butter that you have mixed with flavoring components, is a great addition to any kitchen. There is no limit to the flavor and ingredients that you can use and are perfect on foods that don’t otherwise have a sauce, such as grilled meat, pasta or even hamburgers. Read more
- 8 Large Sheets of Filo Pastry (Thawed)
- 60g Clarified Butter
- 170g Good-quality Dark Chocolate minimum 60 per cent cocoa solids, rough chopped
- 7 Free Range Eggs
- ¼ tsp Fresh Quizzed Lemon Juice
- 40g Castor Sugar
- 2 Cups heavy cream
- 2 Tablespoons granulated sugar
- 1 Teaspoon vanilla extract
- 50g Blue Berry Compote
- 1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).
- 2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilize the egg whites, make them easier to work with and help to prevent over-whisking.
- 3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage
- 4. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly, until thick and well combined
- 5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate.
- 6. Spoon the mousse mixture into Stainless Bowl. Chill in the fridge for 2-3 hours, or until set.
- In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture, fold in the Blue Berry Compote and let it set in the fridge
- Preheat oven to 180°. Butter every other cup in 6 or 12-cup muffin pan. Place 1 Filo rectangle on work surface; cover remaining Filo with plastic wrap and damp cloth to prevent drying. Brush rectangle with clarified Butter, Place second Filo rectangle on top of the first one, brush with Butter and sprinkle with 1/2 tablespoon Sugar. Repeat 2 more times, top with 1 more rectangle and brush with butter, making stack of 5 rectangles. Press each stack into 1 buttered muffin cup. Repeat procedure 2 more times, making 4 more Filo cups (6 totals).
- Bake Filo cups until golden and crisp, about 10 minutes. Immediately lift Filo cups from pan, twisting carefully to loosen; place on rack. Cool completely.
- Fill Filo cups with Chocolate Mousse top with Blue Berry Chantilly Cream, Raspberries and put on Plate and serve.
- Bon appétit