Hi everyone, hope you have had a great week,

Well back in 2011 I was thinking along the lines of “real men wear aprons” and sent the MAV off to a cooking class with his brother-in-law.  They learnt how to make two dishes.  One was chicken and the other this salmon.  At this men only cooking class the guys sat around and watched the demonstration whilst drinking a lovely drop from Spain.  They had a lot of fun and I have waited expectantly ever since then for a home demonstration of these recipes – still waiting!  Anyway I found the Salmon recipe in my folder of stray recipes and thought I would give it a go.  Hey, it is meant for men to cook, how hard can it be????

So bottom line here is definitely give the Salmon a go, it’s worth it but if you are thinking about the Clafoutis, then don’t do it unless you have the time to whip it in the oven just as you sit down for your main.

I am going to leave you with a quote from Julia Child –

“People who love to eat are always the best people”

Until next week,

From my table to yours with love.

Salmon Fillet baked in puff pastry with leek, sultanas & ginger

So simple all men could do it

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 1 -2 kg Salmon or Ocean trout filleted, skinned & pin bones removed
• 1 large leek finely shredded & well washed
• 1 large knob of ginger peeled & grated or finely chopped
• 1/2 cup sultanas
• 1 tbsp virgin olive oil
• good knob of butter
• sea salt
• freshly ground pepper
• 4 sheets puff pastry
• 1 egg beaten
• flour to dust working surface
• 1/3 cup white wine vinegar
• 1/3 cup dry white wine
• 2 large shallots very finely chopped
• 3/4 cup unsalted butter you can use up to a cup of butter it is to your taste
• S & P
• 1/2 cup cream

Method

 

1. Heath oil & butter in a medium sized pan, add the ginger, leek & sultanas, stir until leeks become soft, don't overcook, season, remove from pan and set aside in a separate dish to cool. When cool, pour off any excess liquid.
2. Lightly dust the work bench with flour and place 2 sheets of puff pastry in front of you, slightly overlapping to create an oblong, seal the join with a little of the egg mixture.
3. Take one of the fillets and lay it in the centre of the pastry, season the salmon on both sides, spread the leek mixture along the centre of the salmon fillet, don't allow it to spill on to the pastry.
4. Place the other salmon fillet on top of the leek mixture, top to toe so that over all the length of the salmon is now the same thickness, this will ensure that it cooks evenly.
5. Season the top salmon fillet.
6. On another part of the workbench (also dusted with flour) join 2 more sheets of pastry with the egg mixture.
7. Egg wash the pastry around the salmon fillet and then place the second sheet of pastry on top of the salmon pressing down around the salmon to push out all the air.
8. With a pastry cutter or knife trim off any excess pastry, then place onto a non stick or lightly oiled baking tray.
9. Egg wash the pastry then bake in a pre heated oven at 180˚C for approx 45 minutes or until golden.
10. Remove from the oven, allow to rest for 5-10 minutes, slice into portions and serve with a sauce of beurre blanc
11. Reduce the vinegar, wine, shallots salt and pepper in a saucepan over medium heat until the liquid has nearly gone.
12. Reduce the heat and whisk in the butter a tablespoon at a time finally add the cream.

Notes

Source: Food Stuff (Mona Vale) Men only in the kitchen with Mark Holland

Caramelised Apple Clafoutis

Cook as needed

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 6 medium green apples
• 50 g unsalted butter
• 1/2 cup brown sugar firmly packed
• 1/3 cup castor sugar
• 1/3 cup plain four
• 1/3 cup self raising flour
• 4 eggs lightly beaten
• 2/3 cup milk
• 2/3 cup cream
• 80 g unsalted butter melted, extra
• 1 tsp vanilla extract

Method

 

1. Preheat oven to moderately hot (200°/180° fan forced). Grease shallow 2.5 litre (10cup) ovenproof dish.
2. Peel, core and halve apples; cut each half into four wedges. Melt butter in large frying pan; cook apple, stirring, about 5 minutes or until browned lightly. Add brown sugar; cook, stirring, about 5 minutes or until mixture thickens slightly. Place apple mixture into prepared dish; cool 5 minutes.
3. Meanwhile, combine caster sugar and flours in medium bowl; make well in centre. Gradually whisk in combined remaining ingredients until smooth. Pour batter over apple mixture; bake, uncovered, about 40 minutes.
4. Serve hot with double cream; dust with icing sugar, if desired.

Notes

Source: From the Complete Book of Modern Classics (Women's Weekly) Pg. 353