Main: Crispy-skinned Salmon with Soy Dressing
Bills Food Pg. 79
Dessert: Rustic Cherry Tart
Bills Food Pg. 183
Hi there everyone,
Hope you have had a fantastic week and tried out some new recipes. The MAV is away this week at his annual golf challenge so it was an opportunity to have some yummy salmon (certainly not his favourite). I wanted to keep things simple so I took the recipe for the dressing from good old Bill but served it differently to the way he suggests.
I know the great chef’s say that salmon should be rare in the middle and many people like it that way – I don’t and nor does anyone else in my family so although in the recipe below it says to cook two minutes each side (approx) and to leave the centre of the salmon rare, I finished mine off in the oven, covered in foil for 10 minutes and it was my idea of perfect. I didn’t have the usual tribe of people this week. Everyone was busy so I just had my youngest son all to myself. It is a rare and wonderful thing to have one on one time with our adult children and I certainly cherish those moments. What better way to spend it than over a meal and a glass of wine. He loves this type of meal so I served it on a mash of potato, parsnip and cauliflower and then added zucchini spag. (How great is it that you can buy this ready made in the veg section of Woolies – just microwave for 2 mins). The sauce is simple and could be made the night before, making the entire meal very quick and achievable after a gruelling day at work. Looks impressive too. This little beauty got a 10/10
The rustic cherry tart was easy also but I would suggest making very close to eating as mine was a little tough due to the wait time but none the less scored 7/10. I served it with double cream. This would be great with any fruit in season and I will definitely try it with some stone fruits once they are fully available. The frangipane mixture could be done a day ahead and just bought out of the fridge 15 minutes before you’re ready to use it to allow it to soften a little. The key here is to use good quality puff pastry and not a no-name brand. (Don’t get me wrong, I love no-name brands, I just think you need a great butter pastry here). I loved this menu, it worked beautifully and I certainly didn’t feel as though I had been in the kitchen for hours on end. Please give it a try.
Food is a symbol of love when words are inadequate – Alan D. Walfelt
From my table to yours with love.
