Monday, October 25, 2010

A heavenly marriage á trois

Just noting this - again, not bread-related - because some things are so good together we shouldn't forget.

So today, to use up the left-over puff pastry, I've made a salmon parcel. Actually, this recipe is also proof of the value of the freezer.

enough puff pastry to wrap ...
1 salmon fillet (frozen, as it happened, but fresh would be good. Better probably as I'll explain)
1 piece of prosciutto
a few sage leaves
salt & pepper
a beaten egg

Lay the salmon on the pastry, season with s&p, put the sage on top, wrap the prosicutto around it, season again, then wrap the pastry around it in a parcel, sealing and glazing with the egg.
Bake at 220C for about 20 minutes. Fresh or thawed salmon will probably be quicker. The frozenness meant that the pastry immediately above the fish took longer to cook than the edges, which isn't perfect.

However, the point of this is that the three main flavours are magic together, even if the prosciutto basically melts away in the cooking.

I served this with peas and broad beans, also frozen, and quickly steamed in the microwave. It's true that frozen peas are sweeter than fresh ones!

Sunday, October 24, 2010

Rabbit and leek pie

I'm still not happy with the bread the new oven's producing (had an absolute disaster yesterday), so here's something different: autumn on a plate.

300g diced wild rabbit
1 big leek, sliced into 1cm rounds
four slices of chorizo, roughly chopped
1 chili pepper, chopped (optional, unless it's a cold day)
1 clove garlic, crushed
herbs of your choice (I used a few sage leaves, finely chopped)
1 tablespoon plain flour
150 ml chicken stock
1 tablespoon cooking oil
a pack of puff pastry

Preheat the oven to 220C.
Warm up the oil in a saucepan, and add the chorizo. When the oil has coloured, increase the heat and brown the rabbit. (As it happens, I seemed to have got hold of a lazy rabbit, with more fat than usual. You may need to add more oil.)
Reduce the heat and add the leek, with the pepper, herbs and garlic. When it has softened, add the flour and stir till it's absorbed (about 5 minutes). Add the stock, and let everything simmer for about ten minutes. The stock should be thickened - if not, reduce it for a while. Season if necessary.
 Put the meat mixture into a pie dish, cover with (ready made, obviously) puff pastry. Pierce and decorate, and brush with beaten egg.
Into the oven for about 20 minutes, or until the pastry is brown.
Serve with steamed red cabbage.

Sorry, no photo of this. I just couldn't stop myself eating it!