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

December 27, 2014

Aromatic Christmas ham

Filed under: Christmas, main, meat — Tags: , , , , , , , , , , — lawsonanna @ 10:09 am

I’ve made this before, more than once. I made it last November (2013), as a test to see if it was worth making at Christmas. Turned out that, yes, it really is. So this Christmas I made it for Christmas Eve tea, the first meal my family would have with us at Christmas.

It’s really not a difficult recipe to follow – you put the ham, some red wine and a range of spices (plus onion, garlic and fennel) into a large p0t, cover it all with water and let it simmer away for an hour or so (depending on the weight – this was for a 1.45kg ham. My mum’s advice is 20 mins per lb, which seems about right).

You then remove the ham from the flavoured water, let it cool a little, carve off the fat, add whole cloves and a glaze of redcurrant jelly, cinnamon, paprika and red wine vinegar (which takes minutes to boil together on the hob), then put it in the oven for 15 or so minutes. I made the ham a couple of days in advance, then covered it in foil, put it in the fridge, and reheated it for a few minutes on Christmas Eve. So I didn’t even need to cook it on the day (although it wouldn’t hurt if you did, as it smells amazing)!

Who made it: Anna

Recipe: Nigella Christmas, pg. 32-33

February 23, 2014

Chilli cheese crostini

Filed under: canape, side, vegetarian — Tags: , , , , , — lawsonanna @ 9:29 pm

DSC05015And so, on to our Valentines Day meal. For a starter, we made chilli cheese crostini. These are pretty similar to the double blue crostini I made back in January – but instead of a mixture of blue cheese, cream cheese, sour cream and jalapenos, you mix together cream cheese, sour cream, paprika, jalopenos and Worcestershire sauce to make a coral pink mixture. Except that we had run out of sour cream, and I replaced the Worcestershire sauce with dark soy sauce so my veggie husband could eat them.

Not having sour cream in these did make a difference, but it wasn’t the end of the world. They would have tasted nicer with it, but they were fine without too. The massive benefit of making these was that they take two seconds to do (and about the same time to devour), so the fact that our main course was already ready to be eaten didn’t matter too much.

Not as good as the double blue crostini, but a good alternative if you have no blue cheese in the house!

Who made it: Anna

Recipe: Nigella Christmas, pg. 17

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