WEEKEND KITCHEN RECIPE SHEET 7th January Herb crusted saucy salmon and asparagus ribbons

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1 WEEKEND KITCHEN RECIPE SHEET 7th January 2016 Herb crusted saucy salmon and asparagus ribbons This is a super quick and delicious family favourite. Think of it as basically large fish fingers! The sauce serves as a glue for the breadcrumbs and also adds loads of flavour. 4 fillets of salmon 100ml natural yoghurt or cream fraiche 2 tbsp of good quality pesto or 2 tbsp horseradish sauce (or both!) 2 tbsp of cream cheese, or soft goats cheese 1 lemon 1 handful of chives 2 slices of stale seedy sliced bread 1 bunch of asparagus 1 block of parmesan Preheat oven to 180C/ Gas Mark 4 Mix together the yoghurt, pesto and/or horseradish, the cream cheese, juice of the lemon and the chives. Slather the sauce all over the salmon filets and put them on a baking tray. Grate or whizz up the bread in a food processor and sprinkle on top of the fillets and down the sides too. Bake the salmon for 20 minutes until it s cooked through and crispy. While the salmon is baking, use a potato slicer to create asparagus ribbons. Stir in a little squeeze of lemon, some salt and pepper and any leftover chives and leave them to marinade for a few minutes. Throw the asparagus ribbons into a hot pan with a little butter for literally 1 minute until they are soft and serve with the salmon fillets and a slice of lemon. Page 1

2 Beef pot roast with sweet potato roasties Easy throw-it-in, cheap, one-pot wonder which is so easy and never fails to come out mouth wateringly soft! This will serve 4-6 Any cheap joint of beef - silverside or topside works great 2 onions 2 cloves of garlic 2 sticks of celery 4 carrots 2 bay leaves 4 sage leaves Sprig of thyme 1 ltr chicken stock or beef stock 2 tsp mustard Tomato purée Salt and pepper Splosh or red wine Splash of apple cider vinegar Sweet potatoes Rosemary Garlic Seal the beef all the way around in a HOT pan, with the bayleaves, a drizzle of oil and a nob of butter. You want it to be lovely and dark all round. Throw in the roughly chopped onions, the herbs and the root veg so they get a little colour also. Add the red wine to deglaze the pan. Let it sizzle for a few minutes, allowing the liquid to reduce a little Tip it all into a big pot with a lid, or a slow cooker, with a couple of teaspoons of mustard, a squeeze of tomato puree and season. Cover and cook it low and slow (130C/ Gas Mark 2) for 5 hours. You can also use your slow cooker. Peel and chop your sweet potatoes, cover with oil, salt pepper and a few sprigs of rosemary and a couple of cloves of garlic. Page 2

3 Take the beef out of the oven, turn up the heat and roast the sweet potatoes for 20 minutes until crispy. The beef will be in a lot of liquid. If you want a thicker gravy, remove all the veg and beef and leave it to rest then reduce the liquid on the hob for 10 minutes. Serve with crusty bread. Leftover Chocolate Brownies Really easy fail-proof recipe, which you can add any of your favourite choccies to! 185g unsalted butter 185g good dark chocolate 85g plain flour 40g cocoa powder 50g of malty chocolate balls/leftover chocolates/ even Turkish delight 3 large eggs 275g golden caster sugar Makes 12 squares Preheat oven to 180C/ Gas Mark 4 Whisk the eggs and the caster sugar together until smooth and creamy (like the consistency of thick frothy, milkshake). Gently melt the butter and the chocolate together until silky and let them cool for 5 mins until just warm. Gently fold the chocolate and butter into the milkshake looking mix. Sift in the flour slowly, stirring gently as you go and add your favourite chocolates into the mixture. Pour into a greased and lined baking tin and pop it onto the top shelf of the oven. Bake for 20 minutes for really squishy, 25 minutes for slightly crispier round the edges. Leave to cool, cut up then serve. Page 3

4 Crêpes Suzette Crêpes Suzette is a big classic in French desserts. It is easy to wow your guests as you make all the crêpes in advance, and then if you want, you can flambé the suzettes in front of them. Crêpes Suzette was born out of a mistake by Henri Charpentier of the Café de Paris in Monte Carlo. About to serve some hot crepes to the King Edward VII, he spilt some Grand Marnier on them. He was pleased with the result and served it nonetheless. He pretended it was a recipe created for the king - and the king loved it! When the King asked about the name of the recipe, Henri Charpentier named it after the name of one of the woman at the King s table, the now famous Suzette. For the pâte à crêpe: 100g all-purpose flour ½ a teaspoon of salt 2 eggs 250ml whole fat milk 2 table spoon of water 10g unsalted butter 2 tbsp sunflower oil 2 tbsp Grand Marnier The juice of half an orange For the beurre Suzette 50g of unsalted butter 50g of caster sugar the juice of half an orange The zest of a whole orange 1 table spoon of Grand Marnier Makes about 12 crêpes Suzette Take an orange. Grate the zest and put it to one side, then press the orange and split the juice in two halves. In a big bowl, sift the flour, add the salt and the eggs and mix thoroughly. Mix together the whole fat milk and the water. Pour half into the egg mix, mix well, then mix in the second half. Page 4

5 Melt the unsalted butter and add it with the sunflower oil to the mix then finally add the Grand Marnier and the juice of a half of an orange. Mix everything thoroughly and then let it rest for 2 hours minimum in the kitchen. Now make the Beurre Suzette. Cut the butter into small chunks and knead it with a wooden spoon until it reaches the consistency of a face cream. Add the orange zest to the butter, then add the juice of half an orange, the sugar, and the Grand Marnier. Mix thoroughly. Put aside at room temperature You now have everything ready to make the Crêpe Suzette! In a hot frying pan, drizzle in some sunflower oil and a small knob of butter. Let it sizzle and bubble without burning. With the pan tilted at an angle in one hand, use the other hand to pour in a ladle of the mixture. While you pour, move the pan around so as to cover the whole bottom with a thin layer of Pâte à crêpe. When it is done, put in back on the hob. Wait for the edges to get golden before sliding a wooden spoon under the crêpe (when the sides turn golden, they should unstick from the side of the pan by themselves). You can then turn your crêpe to get the other side golden and crispy. Put a little bit of Beurre Suzette (about the size of a hazelnut) on each crêpe before folding it in four, and putting them aside in a dish. If you want to flambé the crêpes Suzette, pop two or three folded crêpes into a pan. Put some Grand Marnier in a separate pan and heat it up. When it is nice and hot hot, pour it on the crêpes and light with a match. Be careful when you do it, making sure not to have any hair or fabric hanging over the pan! The flame will burn out pretty quickly. Serve. Clafoutis aux fruits/ Clafoutis with fresh fruits This is very easy to do and a relatively healthy dessert that everyone loves. It can be a tasty snack or an end to a hearty family meal. This is also very versatile as you can pretty well any fruit that you want. The ingredients you need are also usually in your pantry (especially around this time of year with Pancake Day!). 500g fresh fruit (apple, pear, apricot, peach, cherries, etc) 100g caster sugar Page 5

6 125g all purpose flour 1 pinch of salt 3 eggs 300ml full fat milk Icing sugar Serves 8 Preheat your oven 180C/ Gas Mark 4 Wash the fruits (you can peel them if you so wish). Cut them into the size of a walnut. Put them in a big bowl with half of the caster sugar. Toss them to roughly coat and leave to rest for at least 30 minutes so the sugar will make a nice coating syrup. Take a round baking tray (around 25cm diamater). Smear butter all over the inside and coat the bottom with caster sugar. In a big bowl, sift the all-purpose flour, add 1 pinch of salt and the second half of the caster sugar. In a separate bowl, whisk the eggs. Then add them to the mix of flour, salt and sugar. Mix thoroughly then stir in the milk. Put the fruit pieces in the round baking tray, then pour the mix on top. Bake in the oven for minutes. The clafoutis should not be totally set but slightly trembling. Take the clafoutis out of the oven and sprinkle with icing sugar when it has cooled down a little. Serve once cooled to room temperature. Page 6