This is my new regular #FoodyFriday spot, where I shall bore you all to death with our regular Date Night Dinner a Deux feasts. Every week I have been so busy taking photos of the food I have served that we have eaten lukewarm meals, due to my ineptitude with a camera. So I decided that I should start to put them to some use.
On the menu tonight:
Fresh sardines with citrus watercress; Salmon en croute with rocket pesto; Blueberry brulee.
Fresh sardines with citrus watercress.
We have a penchant for fish, and oily fish is high on our ‘to-do’ list this year.
The butterflied fish fillets were simply brushed with olive oil, seasoned with salt and pepper and grilled for 3 minutes.
The citrus watercress was equally simple. I put enough watercress for two people into a large bowl, segmented a small pink grapefruit and added it to the bowl. In a jug I whisked together any juice that resulted from the segmenting of the grapefruit (about a tablespoon), a tablespoon each of olive oil and white wine vinegar and salt and pepper. I drizzled some into the bowl and tossed the salad well, and them drizzled the remainder over the fish once it was arranged on the plate. Et voila.
Salmon en Croute with Rocket Pesto
This is a regular favourite dinner of ours and originally came from an old Family Circle magazine. It is intended to be made as one large piece and sliced according to the number of portions, but AlphaMale is particularly partial to puff pastry (try saying that after a couple of G&Ts) and so he insists on individual ‘pasties’ which look huge but which never seem to result in any left overs. Although I served it with new potatoes and some stir fried vegetable ribbons, I came to the conclusion that the potatoes are just piggish and really not needed at all, so next time it will just be vegetables.
I will give you the original recipe, but I jiggled the ingredients to make just two individual portions. My measurements are in brackets.
50g (15g) fresh rocket leaves
25g (10g) toasted pine nuts
2 (1 small) garlic cloves
100ml (40ml) extra virgin olive oil
25g (10g) freshly grated Parmesan cheese
700g (2 salmon fillets) salmon fillet, skinless and boneless
500g packet of puff pastry. I saved the off-cuts for a pie tomorrow.
1 beaten egg
Heat the oven to 220c, gas mark 7.
Pesto: Place the rocket, pine nuts, garlic and some seasoning in a food processor and pulse until roughly chopped. Switch to constant and drizzle in the olive oil to make a rough puree. Transfer the puree to a mixing bowl. Stir in the Parmesan.
Salmon: Divide the pastry in half and roll out a piece until it slightly bigger than the fish – about a 4cm border is good. Spread half the pesto onto the pastry, leaving the 4cm border clear and place the salmon on top. Season the fish and spread the remaining pesto on top. Roll out the remaining pastry until it is large enough to cover the salmon and place on top, pressing it down so it fits the fish snugly. Seal the edges with water and mark the top with a lattice pattern, making some holes in the top to allow the steam to escape. Brush with beaten egg.
Transfer to a large baking sheet and bake for 20 minutes, then reduce the heat to 190c, gas mark 5 for 10- 15 minutes more, until the pastry is crisp and golden.
Slice and serve with vegetables of your choice.
This one crops up a lot in my repertoire. It is not really a brulee at all, but a bit of a cheaty, low calorie brulee style dessert. Again, it is one of AlphaMale’s favourites, but also it is incredibly easy to make and is light not only on the palate but also on the waistline. The original came from a Rosemary Conley WeightWatchers book in my mum’s kitchen. This is my version.
Ingredients (serves 2)
150g fresh blueberries
2-3 teaspoons Manuka honey
200g pot of Greek yoghurt with honey
1 tsp dark muscovado sugar
Place around 100 – 150g blueberries into a small saucepan and add 2-3 teaspoons of Manuka honey. Place onto a low heat with the lid on and leave for around 10 minutes, shaking the pan every now and then. When the berry mixture bubbles right up the pan, remove from the heat, pour into two small glass dishes and leave to cool.
When completely cold, spoon the yoghurt carefully over the top of the berries. Sprinkle the top with the sugar and pop into the fridge for at least an hour before serving. The sugar will dissolve and turn to a slightly toffee consistency.