Dinner: Bengali Salmon Parcels

Bengali Salmon Parcels
With broad beans and cumin carrots

I was cooking with Simon tonight and he introduced me to this recipe. It was beautiful- I love salmon as it is, but this was delicate with a real kick, and also took almost no time at all to prepare and cook. Whilst mixing the yoghurt with the freshly blended spices I had a feeling it was going to be a bit special, so I grabbed my camera and paid attention...

Here be the recipe:

salmon fillets
1 tsp each ground cumin and turmeric
1 tbsp wholegrain mustard
3cm piece root ginger
1 garlic clove , peeled
small bunch coriander , chopped
2 green chillies , seeded and sliced
200ml Greek yogurt

1.Rub the salmon with the turmeric, cuminand mustard. Put the ginger, garlic, coriander and most the chillies in a food processor and whizz together. Add the yoghurt and some salt and whizz again.
2. Spread most of the yoghurt mixture over both sides of each piece of salmon (keep back a couple of tbsp). Take 4 sheets of foil, then sit a salmon fillet in the middle of each. Seal to make parcels, leaving a bit of room for air to circulate. Cook in the oven at 220C/ fan 200C/gas 7 for 8 minutes.

I served it with broad beans and cumin carrots- made simply by tossing cumin seeds in butter in a pan with a little sugar, and stirring through carrots as they steam- and the remaining yoghurt on the side.

xxx

How to: make simple Salmon en croute

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There are some flavours that were born to be together. Some of these flavours are surprising- strawberry and balsamic vinegar, chocolate and thyme... Others are elegant; monk fish and speck... Then there are the simple ones, and I sometimes believe these make for the best combinations.
Some of these flavours are salmon and prawns or cream cheese and sweet chili, and together they make one of my favourite meals.
(And it's very hard for me to pick my favourite meals...)

So the other night was a basic variety of filo salmon en croute. Its quick and very easy, and I'm sure you all know how to make it- But in case you need reminding...

Lay out a few layers of filo rectangles. Brush each layer with a bit of egg before putting the next one down. (Two or three is enough.) On top of the rectangle of filo, place an uncooked salmon fillet. Spread on a layer of cream cheese and then place a line of peeled prawns onto the fillet. Over this, drizzle with sweet chilli sauce and finally, top with spinach.
Crack some black pepper over and pull up the sides and edges of the filo and seal it like a parcel round the ingredients. Brush the edges with a big more egg to help bind, and then brush a bit over the top of the parcel.
Stick in the oven at about 180C and cook for fifteen minutes, till the filo is flaky and a bit golden.

Five ingredients that taste like they should always be together ...

x

Dinner 04.06.10

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After a trip to Borough Market the other day (coming soon..!) I was all stocked up for cooking dinner round friends. Aleks had bought huge amounts of roe deer and fresh beetroot, which I was really excited about as I've never cooked game before.

There are infinite possibilities for cooking with beetroot, so it took a while for me to make any menu decisions, Here's what I came up with...

Starter:

Baked beetroot slices topped with a smoked salmon and horseradish cream, with beetroot thins.
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Grilled Holloumi and melon (classic!)

Main Course:

Roe Deer, Red Wine and Beetroot Casserole- (see Food Fact of the Day!)

It was, of course, delicious. And pretty simple! I'm really pleased to have tried roe deer. Next time, we're doing Ostrich :)

x

Cook off!

Monday night was the first ever Lou Loves Food communal cook off, featuring baked camembert stuffed with garlic and rosemary, and salmon, spinach and cream cheese wrapped in filo pastry.

Thanks to Aleks and Lisa for the use of your kitchen, and your courgette, and to Raylin and Helene, for the fresh salmon fillets and the helping hands!
Can't wait to do it again xx