Recipe of the Month
February 2010
~ February ~
Starter: Baked Brie
Serves: 4 or 8 people
Preparation time: 20 minutes
Cooking Time: 20 to 40 minutes
Ingredients:
1 large Brie or 4 small individual brie’s
Filo Pastry
Apricot Jam
Butter
Method;
Fan out the Filo pastry on to a baking tray or oven proof serving dish, use a basting brush to brush melted butter between each layer to keep them together.
Place the Brie in the centre and cover with Apricot Jam. (Sugar free is good)
Fold the Filo pastry over the Brie and jam, twisting the excess Filo into a knot in the centre.
Brush lightly with butter and place into the oven for 20 to 40 minutes (till the pastry is golden brown).
Serve with biscuits, Melba toast or fresh bread as a starter or as a party nibble.
Main Course:Fresh Salmon with Hollandaise sauce & Tagiatelle pasta
Serves: 4 to 8
Preparation time: 25 minutes
Cooking Time: 1 hour 10 minutes
Ingredients:
1 whole salmon or individual steaks,
3 large egg yokes
½ butter
Chives fresh
White wine or Dry Martini
Tagiatelle
Frozen Peas
Method:
Place the Salmon or salmon steaks on oiled sheet of foil on a baking tray. Pour sparingly a little more oil over the fish and ½ a glass or wine or dry Martini or lemon juice. Sprinkle the chives on top of the steaks or fill the inside of a whole fish. Cut up one lemon a squeeze the juice of one half over the fish and slice the rest to place on top of the fish or steaks.
Fold the foil over to cover the whole fish or steaks.
Place in the oven to cook for 15 to 20 for the steaks or 25 to 45 minutes for a whole fish. To check if the fish is cooked take a knife and pull the skin, if it peels away easily the fish is cooked if not it needs longer, (check every 5 to 10 minutes so the fish does not dry out)
Put your pasta into a pan with water to boil for 15 to 20 minutes. Add the peas for the last 7 minutes. While the pasta and fish cook prepare the Hollandaise sauce.
Hollandaise sauce: 3 egg yokes
½ lb butter
Juice of 2 lemons
Ban-Marie pan needed to make this
Melt the butter in the pan and make sure the pan does not touch the boiling water below, add the 3 yokes beaten slowly and constantly stirring. As the mixture thickens very slowly add the lemon juice add salt and pepper to taste and serve hot with the fish.
Bringing it together: Once the pasta and peas are cooked drain and rinse with boiled water place on a serving dish. Then put the salmon steaks or portioned salmon on top and pour over the Hollandaise sause.
Dessert: Banoffee Pie
Prep & Cooking Time: total 3 hours
Serves 6 to 8 people
Ingredients:
4 bananas
1 pint double cream
1 tin of condensed milk
3 flakes
Sweet pastry case – pre cooked, home made or bought
Method
Place tin of Condensed milk in to a pan filled with water bring to boil and simmer for 3 hours constantly topping up the water and turning the tin (you can open and cook on the hop till light brown with a fudge consistency)
Mash 2 or 3 of the bananas with 2 table spoons of Kahlua
Add the toffee condensed milk and gently stir in to the banana mix
Pour into the base of the pastry case
Slice remaining bananas and add another layer
Top with whipped cream
Crush the flakes and sprinkle over the top
Place in the fridge to set