- Salmon fillets
- New Potatoes
- Your choice of Veg – Asparagus / green beans etc).
You can use frozen fillets for convenience – place on baking foil and drizzle with a little lemon, sprinkle some thyme and add a touch of butter. Wrap the foil fairly well and place on a baking tray and cook at about 200 degrees (C) for 25 minutes if from frozen.
Serve with new potatoes and veg.
- Salmon fillets
- Smolked Paprika
- Freshly grated ginger
- Garlic Oil
- Red Onion
Place couscous in a bowl with some smoked paprika, stir and then add grated ginger, pour over boiling water About a centimeter over the couscous. Cover with cling film and set aside.
Mix together some grated lemon rind, a little smoked paprika and a little garlic oil and smear on to the Salmon. Place the salmon in to a hot non stick pan.
Cut Cherry tomatoes in half and roughly chop some red onion. Mix with a little garlic oil and some lemon juice. Remember to turn the Salmon. When the couscous is ready, stir with a fork and then add in the tomatoes/onion mix.
Serve the Salmon with the cherry tomato couscous.
Ingredients (for 4 people)
500G Dry penne pasta
400G Beetroot (chopped)
50G Spring onions (white parts only)
Extra virgin olive oil
2G Fresh Oregano
80G Salami Milano (thinly sliced strips)
In a pot bring to the boil 1.5 ltr of water, add a pinch of salt and then add the pasta until it is al dente (firm on the bite), drain it and set aside. In a bowl combine the beetroots, cubed mozzarella, spring onions, oregano, salami and a little extra virgin olive oil and mix, add the warm pasta and serve at once!
2kg mild-cure gammon
1 onion peeled and cut in half
2 litre-bottle coke
1 heaped tbsp black treacle
2 tsp English mustard powder
2 tbsp demerara sugar
1. If you know that you’re dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a sieve and start from here. Otherwise, put it in a pan, skin side down if you can, add onion then pour on the Coke. Bring to boil, then simmer and put the lid on, though not tightly, and cook for slightly less than 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it’s going to get a quick blast in the oven later. If the gammon’s been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes’ extra so that the interior is properly cooked. Near the end, preheat your oven to 240C.
2. When the ham’s had its time take it out of the pan but DO NOT THROW AWAY THE COOKING LIQUID (great stock for soups or gravy) and let cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want).
3. Then remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.
4. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180C/gas mark 4, turning up the heat towards the end if you think it needs it.
For the pastry
250g/9oz plain flour
pinch sea salt
125g/4oz unsalted butter, diced, at room temperature
1 tsp cold water
1 medium free-range egg
For the filling
15g/½oz unsalted butter
½ tbsp lemon juice
65g/2½oz caster sugar
½ tbsp Calvados
3-4 Cox’s Orange Pippin, Worcester, Russet or Braeburn apples, peeled, cores removed, each cut into 10 segments
100ml/3½fl oz double cream
1 medium free-range egg
1-2 tbsp icing sugar, for dusting
1. For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture. Add the egg, water and pulse again. If you over mix the dough at this stage it will lose its flakiness.
2. Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined.
3. With the palm of your hand flatten the dough slightly to 1cm/½in thickness, then sandwich it between two large sheets of cling film. Chill in the fridge for 30 minutes.
4. Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat.
5. Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/9in diameter, 2cm/¾in deep tart ring on a greaseproof lined wooden peel or baking tray. Remove the top layer of clingfilm and carefully pick up the dough, place it into the tart ring with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the ring and discard the clingfilm. By tucking in the base you will minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin.
6. Using your index finger and thumb, pinch and press the dough until it’s 2mm above the tart ring all around the edge. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes.
7. Meanwhile, for the filling, heat the butter, lemon juice and 15g/1oz of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside.
8. When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes.
9. Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised.
10. Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set.
11. To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with icing sugar. Serve immediately.