Saturday, 25 May 2013 04:18

 

This month’s recipe was sent to us by Kate Buchan, who is the Sous Chef at Kimbridge Restaurant, Near Romsey, Hampshire

Herb crumbed salmon with a
roasted tomato and pepper sauce

INGREDIENTS  (serves 4)

•   salmon portions 6-7oz each
•  150 grams of cream cheese
•  250 grams of wholegrain breadcrumbs
•  2 tablespoons of chives,
roughly chopped
•  2 tablespoons of parsley,
roughly chopped
•  2 tablespoons of coriander,
roughly chopped
•  1 clove of finely crushed garlic
•  ½ lemon rind, grated
•  60 grams of lemon juice

For the Sauce:
•  3 peppers
•  1 small onion
•  2 tablespoons of oil
•  2  cloves of crushed garlic
•  1 can of chopped tomatoes

DIRECTIONS

Season salmon fillets lightly on both sides with salt and pepper. Place skin side down on an oven tray, lined with baking paper.  Process all ingredients in a food processer until combined and chopped. Spread each salmon portion with a layer of the cream cheese and put the breadcrumb mixture on top of the salmon fillets, pressing down on top and cook for 10 to 15 minutes until just cooked at 180?C (160 ?C fan )/350 ?F/ Gas Mark 4.

While the salmon is cooking, roast the peppers over a gas flame or under a grill until the peppers are black. Place the peppers in a paper bag to sweat, once cool peel off the charred skins and remove the seeds. Then roughly chop the peppers and leave to one side. In a large saucepan heat the oil and add the onion and garlic and cook for 2-3 minutes or until soft. Add the peppers and the tomatoes and cook for 10 minutes over a low heat.  Puree the sauce using a food processer or stick blender until smooth. Strain through a sieve to remove the seeds and return to a clean pan. Gently heat and season if needed.

Once the sauce is hot, pour the sauce on to the plate and place the cooked salmon on top of the sauce and serve with a wedge of lemon.

Saturday, 25 May 2013 04:18

It is really quite cold this week, so here’s a warming family meal that, although not using the cheapest of meat, is well worth the effort

Italian Lamb and Potato Bake

Ingredients: (Serves 6)

•  6 lamb steaks- cut into portions
•  2 kilos of potatoes
•  250g cherry tomatoes – halved
•  3 cloves garlic – minced
•  Parmesan cheese – grated
•  salt & pepper
•  handful of flat leaf parsley – roughly chopped
•  2 tbsp olive oil + a drizzle

Directions

Preparation and cooking times

Prep 15 mins
Cook 50 mins

Peel and finely slice the potatoes.

Drizzle about 2 teaspoons of olive oil in a roasting tin. Lay enough potato slices to cover the bottom, then season, and sprinkle some garlic, parsley, salt and a small handful of Parmesan. Lay on a few tomato halves and some chunks of meat.

Repeat the process until you have layer upon layer, rather like a chunky lasagna.
Drizzle about 2 tablespoons of olive oil on top and sprinkle the remaining Parmesan on top.
Bake at 200 degrees C for about 50 minutes, and until the top becomes golden and crisp.

Serve with some rustico bread to mop up all those delicious juices.