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 ...

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Dinner: Cod with Chickpeas and Chorizo

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This was made as a light supper one evening before a little post dinner walk. It turned out to be utterly gorgeous. Due to the lightness of the fish and the salty richness of the sausage, Cod and chorizo is one of those all time classic combinations. This meal has been fast tracked into my all time favourites, and, like most cod recipes, its very simple and quick.

The scallops were done as a little starter. Mostly just because I cannot get enough of them. This time, they're dressed with soy, coriander and ginger.

Recipe:

Cook a medium sliced onion until soft. Add 100g of smoked chorizo peeled and cut into 1cm cubes, turn up heat and cook a little more. Then add two chopped cloves of garlic, a pinch of crushed chilli flakes, a handful of coriander leaves, a tin of chickpeas and 2 ripe medium tomatoes (cubed, with the seeds removed). Add 150ml white wine and cook for ten minutes till warmed through. Add two big handfuls baby spinach leaves and simmer until wilted. Season and put to one side.

Fry four cod fillets skin side down in a little oil until just done. You could use any type of white fish but why would you when cod is so thick and meaty and amazing?

Pile the chickpea mix onto a plate, and top with the cod.

Bueno!
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Hannah's Epic Salad.

Pork-y Superfood-y Salad-y Goodness
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• 1/2 pack m&s freerange stirfry pork
• 1 pack edamame, chickpea, adzuki & pea salad, with mint dressing
• Big-ass handful of spinach
• 1 pack asparagus (I very pretentiously had purple)
  
  "Spray a wee bit of oil in a medium-hot pan, add pork, coat in lots of paprika and some coriander/mango/chili mix if you so happen to have some!
  
  Cook for a few minutes, turning over.... Steam the asparagus and spinach for a few minutes, add spinach to pan of pork and mop up herbs and spices, put a lid on it so it sweats a bit.
  
  Plonk salad pot onto a plate, with dressing, put asparagus on top and dribble a little soy sauce and pepper over it,Add pork and spinach, bit more soy sauce.... MUNCH."
  
  Additional Notes:
  
  "I'm so full, and also full of love for the man that reduces things when I walk into m&s. Ommmm nom nom."
  
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  Thanks to Hannah for the very amusing, and epicly tasty sounding salad recipe. It has inspired me to get a little bit more salad in my life... So stay tuned!

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Dinner 15.03.2010

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Tonight's uber health dinner: Green Soup.
That's not a real name, I'm just a bit lazy...

Brocolli, Spinach and Courgette soup, with celery, onion, kael, red pak choi and jagallo nero

with a whole lot of garlic and roasted seeds...

... Nom?

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