Baked salmon with parmesan crust

On 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

Stilton and leek tarts

And so, on to the three courses I made for my dinner party in mid January… I had to pick vegetarian or fish courses, and make sure everybody coming liked what was on offer! So, for starters I chose this stilton and leek tarts.

The hardest part of this starter was making the cheese pastry. Not that this was especially hard, as long as you are used to making pastry! It took me 20 minutes or so rub all the ingredients together, roll out the pastry and cut out circles to line a yorkshire pudding tin.

The topping for the tarts is fried leek, topped with grated cheese and chopped parsley. An egg, cream and nutmeg mixture is then poured into each tart before being baked for 20 minutes. When I first poured in the wet mixture it spilled out the side of each tart a little (I had to cut the pastry rounds slightly smaller than recommended as I didn’t have a big enough cutter), and I was worried that the mixture would spill out over the sides once baked and look awful. It turns out I needn’t have worried – the whole thing rose (upwards, rather than outwards) in the oven, and they looked pretty impressive once baked. They tasted pretty good too!

Who made it: Anna

Recipe: Mary Berry’s Christmas Collection, pg. 39-40

Aubergine five-nut roast

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