2 x 200 g salmon filets , from sustainable sources, ask your fishmonger, skin on, scaled and bones removed
1 heaped tablespoon Patak’s tandoori curry paste
olive oil
Method
Preheat your oven to 110°C/225°F/gas ¼. Pop your naan breads into the oven to warm through. Halve, deseed and finely chop your chilli. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds. Roughly chop the cucumber and put most of it into a bowl. Halve your lemon and squeeze the juice from one half into the bowl. Add the yoghurt, a pinch of sea salt and black pepper and half the chopped chilli.
Pick the coriander leaves and put to one side. Slice each salmon fillet across lengthways into three 1.5cm wide slices. Spoon the heaped tablespoon of tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don’t dip your pastry brush into the jar!). Heat a large frying pan over a high heat.
Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through. Place a warmed naan bread on each plate. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.
6 tablespoons extra-virgin olive oil or melted butter
Salt and freshly ground black pepper to taste
1 ½ pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces
PREPARATION
This dish has a tendency to stick to the bottom of the pan. *do not slice the potatoes too thinly and you can add baking paper if your pan is not non-stick.
Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
2 lb. mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces
1⁄3 cup olive oil
1 tbsp. roughly chopped thyme
6 cloves garlic, unpeeled
Kosher salt and freshly ground black pepper, to taste
8 oz. crème fraîche
1⁄2 cup grated parmesan
Instructions
Heat oven to 450°. Boil stock and dried mushrooms in a 2-qt. saucepan over medium heat; strain, reserving mushrooms, and keep warm. Melt butter in a 6-qt. saucepan over medium-high. Cook onion until golden, 6–8 minutes. Add rice; cook until lightly toasted, about 4 minutes. Add wine; cook until evaporated, about 2 minutes. Add 1⁄2 cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, 1⁄2 cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total. Mince the reserved porcini mushrooms and add to risotto. Meanwhile, toss the fresh mushrooms, oil, thyme, garlic, salt, and pepper on a baking sheet; roast until mushrooms are browned and garlic is tender, 10–12 minutes. Peel and mash garlic. Stir in half the mushrooms, the garlic, crème fraîche, parmesan, salt, and pepper. Garnish with remaining mushrooms.
Rub clean the butternut squash and cut in half. Then slice in thick pieces. Cut the red in thick strips. Chop the pistachio and parsley roughly. Set the oven to 200c.
Place the squash on baking paper on a tray, coat with olive oil and salt, pepper and rosemary. Bake in the oven for 30 minutes.
Make the cous cous as directed on the package.
Hear oil in a pan and cook the onions and the mushrooms for 5 minutes on high heat. Mix the mushrooms and onions, cous cous and butternut squash. Plate and then sprinkle with the parsley, cranberries and pistachios.
Peel the grapefruit down to the pulp with a sharp knife. Cut the wedges from between the membranes. (*I used pineapple)
Take the pit and skin from the avocados and cut into blocks.
Slice the fennel in thick strips. (*I roasted the fennel in the grill. Sliced thick and olive oil salt and pepper)
Heat a dry grill pan and fry the shrimp for 5 minutes then 3 minutes per side. (do not add grease) Sprinkle with herbs and salt and pepper.
Make the sauce with 2 tbsps cocktail sauce and 3 tbsps cold water.
(*I added aubergine and lentil veg pate)
To make the tower, put the avocado on the bottom, then grapefruit, then fennel shrimp. Sprinkle watercress and olive oil and some more salt and pepper.
put a dollop of sauce on the side and a wedge of lemon.
Peel the butternut squash and slice in half lengthwise. Clean out the seeds etc. Cook for 5 minutes in lightly salted water. Drain and let cool.
Rinse the lentils in cold water. Drain.
Cut the mushrooms in slices and the red onion in rings. Cut the apricots into thick slices. Preheat the oven to 200c
Roll out the pastry. Place half the pumpkin on the pastry with the hole side up. Scrap out a few extra spoonfuls of pulp along the entire length. Fill the cavity with the lentils. Add salt and pepper.
Fold the pastry over and close. Place on a baking paper on a sheet with the hole side up. Poke some holes in the pastry and whisk the egg yolk with a little water. Paint onto the pastry and bake in the oven for 20 minutes.
Make the mushroom sauce: melt the butter and cook the mushrooms for 4 to 5 minutes, Add salt and pepper and then add the cream. Cook for an additional minute.
Make the spinach salad: Stir together the red onion the apricot pieces and the almonds with the spinach. Add the oil and vinegar and salt and pepper to taste.
Cut the endive in 2 and remove the hard core. Cut into peices and and sprinkle with half the lemon juice.
fine cut the chives. Chop the walnuts. Clean the potatoes but leave the skins on. Cook the potatoes for 20 minutes in lightly salted water. Let cool and then cut in 2.
Mix the rest of the lemon juice with the yogurt and curry powder and half the olive oil. Mix in the chives and add salt and pepper to taste.
Use the remaining oil to fry the mushroom burgers in the pan. (about 3 min each side)
Mix the endive, watercress, potatoes and dressing in a bowl. Serve with the burgers.
Toss red onion and kreeltjes in olive oil and salt and roast in the oven at 425F for 35-40 minutes.
Melt butter and add garlic, ginger, curry and salt and set aside.
Season fish with salt and pepper and lay on top of the roasted potatoes and onions and drizzle with the curry butter and roast in the oven at 350F for 12-15 minutes.
Put the milk, butter, sugar and yeast into the flour and knead.
Use the extra flour and roll out the dough adding enough to keep it from being too sticky until you have a rectangle.
Put the mixture of the butter, sugar and spice and spread it on the dough. Roll and cut, placing them close together in a bottom paper lined and buttered oven proof pan.
Leave to rest at least 30 minutes.
Make the frosting and preheat oven 180c Bake for 25-30 minutes.
