Gastronomically Terrific

January 31, 2016

Baked salmon with parmesan crust

Baked salmonsOn to the main for my dinner party. This was even easier than the starter, but looked (and tasted) pretty good.

I seasoned four salmon fillets (one each) and put them on a roasting tin. I then made a white wine and mushroom sauce (by cooking the mushrooms in the wine, removing the mushrooms, boiling wine and cream together, then returning the mushrooms to the pan), and added a small amount of the sauce to the top of each salmon fillet.

Finally, I made a breadcrumb topping with breadcrumbs, Parmesan, parsley, lemon and paprika. I sprinkled this topping over the salmon fillets, then baked them in the oven for 15 minutes.

I served the fillets with extra sauce over the top (saved and reheated from earlier), buttered and minted potatoes, and some rocket on the side. Whilst I wanted a decent meal, I didn’t want to stuff everybody before they had tried my tiramisu!

Who made it: Anna

Recipe: Mary Berry’s Christmas Collection, pg. 76

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January 2, 2015

Christmas pudding

Filed under: Christmas, pudding — Tags: , , , , , , — lawsonanna @ 9:00 pm

Christmas pudding sliceAnother make-in-advance recipe, I made two small Christmas puddings at the end of October ready for Christmas. Christmas puddings aren’t difficult – but they do take a while to cook, because you have to steam them for so long (about 2 hours each for the size puddings I made).

The actual mixing, however, is pretty simple. You just put it all together in a bowl, stir it up and then add a greaseproof paper and tin foil lid before steaming the pudding. The only (slightly) time-consuming tasks are creating the breadcrumbs and zesting the lemon. And adding all the ingredients together of course, because in total there are 14 or 15 of them.

Once I had steamed the puddings, they just sat in bowls waiting for Christmas Day. On Christmas Day itself, there were two options – steam the pudding for a further 30 mins or so to reheat it, or stick it in the microwave for about 3 minutes. I went with the second, super-easy, option. It tasted fine – and adding a slug of brandy and setting light to the pudding just added to the Christmassy feel! Adding incredibly boozy brandy butter helped a lot too (although there was also clotted cream on offer for those who didn’t want the brandy butter).

Who made it: Anna

Recipe: My mum’s!

December 31, 2014

Aubergine five-nut roast

Filed under: Christmas, freezer, main, vegetarian — Tags: , , , , , , , , , — lawsonanna @ 10:14 pm

When the rest of us were eating our Christmas turkey, this was my hubby’s alternative. I actually made it about a month in advance, at the end of November, and just reheated it on Christmas Day – if nothing else, it saved on oven space!

The recipe itself isn’t too complex, but there are a lot of ingredients – so there’s a lot of grating, zesting and chopping to do before everything goes in the tin. Basically, you mix together nuts, cheese, breadcrumbs, parsley, egg, lemon juice and zest, onion, celery and garlic, then wrap it all in aubergine strips. It is then baked in the oven for about an hour.

Nobody except Dan actually ate this on Christmas Day (there was tasty meat on offer, after all), but I did try some a few days later when we were eating up the last of the Christmas dinner left-overs – and it tasted alright. Not like bacon-wrapped chipolatas or turkey tastes, but pretty good if you’re a vegetarian.

Who made it: Anna

Recipe: Mary Berry’s Christmas Collection, pg. 93-94

December 30, 2014

Sage and onion stuffing

Filed under: Christmas, main, meat, vegetarian — Tags: , , , — lawsonanna @ 9:21 pm

Another recipe I made in advance of Christmas Day, I’ve never actually made my own stuffing before. My mum always does, but I’ve gone with the (very tasty) shop-bought variety. This year, I had the time, so I thought I’d give it a go.

I used Mary Berry’s Christmas Collection recipe for the stuffing and I have to say, it was incredibly easy to make. You boil some onions (yes, I found boiling onions odd too), then add breadcrumbs and sage to the mixture. And that’s it! I froze the stuffing in two halves, so that I could use half of it to stuff the turkey, but still have some left to cook separately for my veggie husband.

It turned out OK, although could probably have done with a little longer in the oven. Th stuffing inside the turkey was quite soft and (unsurprisingly I guess) hadn’t crisped off at all. The veggie stuffing was nice and crisp on the outside, but just as soft on the inside as the stuffing that had been inside the turkey.

In hindsight, I think using bought stuffing would have been just as good, but I’m glad I gave it a go. I’m not sure I would bother with my own stuffing again – or I would at least try a different recipe (there are some in Nigella Christmas book that I would like to try…).

Who made it: Anna

Recipe: Mary Berry’s Christmas Collection, pg. 113

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