Salmon Stuffed Baked Potato and Apple Cider Peas

Recipe by Chef Kerry Sear

BLD_KerrySear - Dinner

INGREDIENTS:
4 4oz fillets of salmon (skin off )
4 Russet potatoes
4 tbsp butter
1/2 cup apple cider
2 cups peas
salt and pepper

DIRECTIONS:
Preheat oven to 350°F.

Wrap Russet potatoes in foil and place in oven for approximately 40 minutes or until done.

Season salmon fillets with salt and pepper. In a medium sauté pan, sear salmon on both sides.

With a knife, partially cut the cooked Russet potato down the middle, lengthwise. Scoop out a little of the potato inside. Place the salmon fillet inside the potato and cover the salmon with the potato that was scooped out. Pat with 1 tablespoon of butter on each potato. Reform the potato into shape. Place potato in oven for approximately 15 minutes or until salmon is cooked to desired temperature.

Heat the apple cider in a small saucepan. Add peas. Cook until peas are done. Season with salt and pepper.

To serve, take the potato out of the oven, cut in half to show salmon and serve with peas.

Serves 4

Samosa Patties

Dabble Chef - Samosa

Potato Patties


INGREDIENTS:

1 medium onion, diced

1 tsp salt (kosher)

1 tbsp oil

5 cloves garlic, finely chopped

1-2 chili peppers (to taste)

1 can chickpeas, drained and rinsed

1/4 cup lemon juice (or lime juice)

1 tbsp turmeric

3 tbsp Garam masala

1 tbsp cinnamon

1 tbsp paprika

3 cups day old mashed potatoes

1 1/2 cups cilantro, finely chopped

2 tbsp honey

 

INSTRUCTIONS:

On medium to high heat, sauté onions in oil until they become transparent. Add salt to onions to bring out natural sugars. Add garlic, chili and chickpeas. Sauté for 5 minutes.

Lower the temperature, then add lemon juice and all of the spices. Stir in mashed potatoes, cilantro and honey and cook for 5 minutes, making sure everything has been combined. Spread evenly on a baking sheet and place in the fridge to cool.

Remove from fridge. Take 3 large spoonfuls of the mixture and form a ball in your hands. Form the ball into a patty by pressing down on it evenly with your palm. Place patties on a baking sheet and return to fridge.

Makes 12 patties

 

Almond Cream Sauce


INGREDIENTS:

1 medium carrot, shredded

1 tbsp oil

1/4 tsp salt

4 tbsp sugar

500ml of 35% cream

1 cup sliced almonds

 

INSTRUCTIONS:

In a small saucepan, sauté the carrots in oil at medium heat. Add salt to bring out the natural sugars in the carrots. Add remaining ingredients and bring to a simmer. Cook for approximately 10 minutes or until the sauce thickens. Remove from heat.

 

Samosa Patties with Almond Cream Sauce


INSTRUCTIONS:

Preheat oven to 325F.

On medium to high temperature, heat 1 tbsp of oil in a large sauté pan. When oil gets to its smoking point, slowly add in samosa patties. Cook for approximately 2 minutes on each side, then place each patty on a baking sheet. Place the baking sheet in the oven for 5 minutes.

Take the patties out of the oven and place them directly onto a plate. Drizzle some savoury Almond Cream sauce on top and garnish plate with cilantro.

Tip: Serve as an appetizer or side dish for a meal. Patties can be sealed in a zip lock bag and frozen for a later date.

Potato Gnocchi from Scratch

Gnocchis1

 

INGREDIENTS:

1 1/2 lbs spinach

1 3/4 lbs potatoes, peeled

1 3/4 cups all-purpose flour (extra for dusting)

2 egg yolks, lightly beaten

1/4 cup butter

2/3 cup parmesan cheese

Salt

 

INSTRUCTIONS:

Wash spinach but do not pat dry. Cook in a pan over medium heat for 5 minutes. Drain, removing as much water as possible. Chop finely and set aside.

In a large pot, bring lightly salted water to a boil.

Drop in potatoes, cover and let cook for 25 minutes or until tender, stirring occasionally.

Remove from heat and drain water. Mash the potatoes in the pot while they are still hot. Add the spinach, flour, salt and egg yolks. Knead the mixture until it forms a soft dough, approximately 5 minutes.

Gnocchis2

Remove the dough from the pot and place on a cutting board dusted with flour. Rinse the pot and refill with water. Bring to a boil as you finish preparing the gnocchi.

Divide the dough into 6 sections. Roll each one into a long tube, approximately ⅔” in diameter.

Gnocchis4

Cut each tube of dough into ¾” pieces.

Dust both of your hands with flour and gently roll each piece between them forming a ball.

Gnocchis5

Lightly press down the top of each piece with the back of a fork.

Drop the gnocchis into the pot of boiling water and cook for around 5 minutes or until they float to the top of the water. Drain well.

In a large pan, sauté the gnocchis in butter over medium heat until golden brown.

Serve in individual bowls and top with parmesan.

Serves 4

Roast Fish Wrapped in Pancetta and Pesto Mashed Potato

A Day with Jamie Oliver - dinner

Recipe by Jamie Oliver.
INGREDIENTS:

Rosted Fish

zest of 1 lemon

4 x 200g white fish fillets, preferably

organic, skin off

freshly ground black pepper

16 rashers thinly sliced pancetta or

streaky bacon

olive oil

1 jar green pesto, to serve

Mashed Potatoes

1kg floury potatoes, such as King

Edward

sea salt and freshly ground black

pepper

1 tbsp extra virgin olive oil

2 tbsp green pesto

150ml milk

 

INSTRUCTIONS:

Preheat oven to 400ºF.

Peel your potatoes and cut any large ones in half so they’re all a fairly even size. Add to a pan of boiling salted water and cook over a high heat for 10 to 15 minutes, or until tender and cooked through.

Drain the potatoes in a colander and leave to steam dry. Return the pan to a low heat and add the milk. Warm through for a few minutes, then tip the potatoes back into the pan with the extra virgin olive oil, green pesto and a pinch of salt and pepper. Mash everything together until smooth and combined.

Scatter the lemon zest over the fish fillets with a good pinch of black pepper and gently rub this into both sides of the fish. Lay 4 rashers of pancetta or bacon, slightly overlapping, in front of you then lay a fish fillet across them. Wrap the rashers around the fillet, then repeat with the remaining slices of pancetta and pieces of fish.

Lightly heat a large ovenproof frying pan and add a splash of olive oil. Lay your wrapped fish in the pan and fry for a minute — turning halfway — to crisp up the bacon. Place half of the lemon fruit at the side of the pan to add flavour, then pop in the oven for 10 to 12 minutes, depending on the thickness of the fish, or until the bacon is crisp and golden.

Remove the fish from the oven. Individually plate and dollop the fillets with pesto then serve with mashed potatoes, a light green salad and a lovely glass of white wine.

Serves 4