Eight Bells

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Saturday, April 15, 2006

Friday dinner

Maple Syrup marinated salmon
Roast potato, onion & courgette (zucchini) tarts
Lime oil roasted tomatoes
rocket (urugula)

First make the pastry for the tarts and refrigerate (2 hours)
Debone and slice the salmon fillet in to the desired sized pieces and marinate with 1 Tbs of maple syrup per piece (2 hours)
You will need to dice and roast the potatoes for the tart filling (1 small potato per tart) for approx 40 mins at 180C/350F.

Lime oil roasted tomatoes
Halve tomatoes and place on oven tray. Grind salt and pepper on the cut surfaces and sprinkle lime or lemon infused olive oil on the tomatoes and place in the oven with the potatoes.

Flaky pastry
175g butter (6 oz)
2 cups of flour
1/4 tsp salt
1 tsp lemon juice
cold water from fridge

Mix flour and salt in a bowl and then grate the butter in to the bowl. Rub in until pastry resembles breadcrumbs and add lemon juice. Add enough cold water to mix to a firm dough (add approx 2 tablespoons of water to start). Turn the dough on to a floured board and knead lightly. Roll out to 5mm thick, fold in each corner and form pastry in to a ball. Wrap in cling film & refrigerate for 1 hour minimum.

Potato, onion & zuccini tarts (serves 6)
1 quantity of flaky pastry or store bought
6 potatoes peeled, diced in to approx 1/2" cubes and roasted
2 onions finely sliced
zucchini finely sliced
3 cloves of garlic, crushed
salt & pepper
1 tsp butter
3 tsp fresh thyme

Slow cook onions in butter until soft, not coloured. Add garlic and cook a further 5 mins then add zuccini and thyme and cook for a further 10 mins. Place in a bowl, add roast potatoes and set aside to cool. Grease 6 mini loose bottomed flan dishes, line with pastry and trim. Spoon equal quantities of the onion/zucchini/potato mixture in to the pastry lined dishes. Make batter for tarts by beating 1 large egg with a cup of cream (no skimping on the fat in this one I'm afraid). Add 1/3 cup of flour and 1 tsp baking powder and mix. Once mixed spoon over the prepared tarts. Place in a pre heated oven, cook at 200C/390F for approx 20-25 mins.

10 mins before the tarts are ready heat a frying pan and cook the salmon. Not a lot of salmon per person is required it is very rich, see picture for a good idea of the size of the pieces the fillet was sliced in to.
Serve as soon as the salmon is done with a tart and the tomatoes and rocket.


At 5:09 PM, Blogger startrekker said...

I have put on three lbs just reading your blog.

At 5:13 PM, Blogger blerv said...

ohhhhhh god

At 11:02 AM, Anonymous Anonymous said...

I love your website. It has a lot of great pictures and is very informative.


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