Tray Baked Salmon on Mediterranean Vegetables

I was, as ever delighted to cook for my dear friend Ute's party on Saturday night. She wanted something simple and vibrant that could to a large extent be pre prepped so that I didn't miss the fun of the party, so we settled on a Pea and Truffle Oil Soup which is on a previous post and my version of what is in essence Jamie's Summer tray baked Salmon.

Couldn't be easier, take a tub of Cherry Tomatoes cut them in half 4 plum Tomatoes cut into quarters or whatever shapes you fancy and a Jar of pre boiled New Potatoes and put them in a large Roasting tin.

We used a bulb of Fennel cut it into slices and the tops into chunks and pre boiled for two minutes with 3 sliced Courgettes, then add to the Roasting Tin with some fresh Parsley and a handful of Dill. A generous glug of Olive Oil, Season well with freshly milled Black Pepper and quite a lot of Rock Salt and using your fingers mix everything together.

Pre heat your Oven to 230c lay the pinboned Salmon fillets on top of the Vegetables, grate some Lemon Zest over the top and place in the Oven for ten Minutes. Don't be tempted to overcook the Salmon or it will die. The Salmon was Delicious and the Oil and Moisture from the fish and vegetables gives it's own sauce.

Dinner was a great success even though we had a broken cork in a magnum of a beautiful Rioja and had to decant at a snails pace as the wine trickled out which took forever. Ute made delicious fresh Lemon Mousse which I will have to get the recipe for to share with you it was light and citrusy and the three dishes worked so well together. It was a fantastic Evening in great company.

Yorkshire Pudding

You simply can't have Roast Beef without Yorkshire Puddings, this is a fool proof recipe to ensure perfect risen Yorkshire Pudding every time.

I use a half pint Beer Glass fill it to the brim with Plain Flour, Sieve that into a bowl and crack in 3 large fresh Eggs, tsp of Salt and a generous milling of Ground black Pepper. Then I add 4 tbsp of dried Parsley, but you could use finely chopped Fresh Rosemary or Herb de Provence.

Now fill the Beer Glass to the brim with full fat Milk, and using an Electric hand whisk gradually add to the Bowl, a little at a time. Now add just over half a glass of tap water, whisking all the time and put into the fridge for twenty minutes.

Use a muffin tin, they are deeper, add a drop of vegetable Oil to each hole and with your finger rub around the edge of the hole and put into a preheated Oven at 220c for ten minutes so that the Oil is Smoking Hot

Take the mixture out of the fridge give it another whisk so it bubbles up and transfer to a measuring jug,  just makes it easier to pour, Take the Tray from the Oven carefully it should be smoking hot and add the mixture up to the top of each hole, Place in the Oven for twenty minutes, Don't open the oven door, now turn the oven down to 200c, They should be brown and have risen, It takes up to 45 minutes depending on your Oven.

Roast Beef

 During the First World War the French referred to the British Soldiers as Roast Beef, so what could be more fitting for Remembrance Sunday.

To be honest it's almost certainly the one dish British do better than anyone else. I buy Rib of Beef on the bone, this joint weighed just over 3 kilos, it had been hung for 50 days, my butcher did me very proud indeed.

I always take the joint out of the fridge first thing in the morning to bring it up to room temperature. In true Delia Smith fashion I mix 4 Tbsp of Plain Flour with 3 Tbsp of English Mustard Powder Season with freshly Milled Black Pepper and rub onto the meat.

Then put the Meat into a sturdy Roasting Tin with Two Onion Halves that will help to flavour the Gravy.
Place in a preheated Oven at 220c for twenty minutes, then turn the heat down to 180c and for Rare I cooked for an hour and a half, Medium probably 2 hours in total.

Then let the Meat rest for at least 30 minutes, longer if you can covered in tin Foil, and keep adding the juice as it comes out the joint to your Veal Stock.

To make the gravy and 2tbsp of the Flour Mustard Mix to the roasting tin after spooning off most of the fat from the tray, and mix it together with a spoon on the heat, Then add a good Glass of Red Wine to the pan scrape all those black bits from the tin and with the blackened Onion you will get so much Flavour, gradually add the Veal Stock, stirring to thicken and then pour through a Sieve into a Pan. Unbeatable!

Herb Crusted Rack of Lamb

It is ages since I had some decent Lamb, I found this wonderful Rack of Lamb at my Butcher. Lamb has to be best for flavour and Beef for texture.

I scored the fat and seasoned very generously holding the bones, sear to brown the meat all over in an oven proof skillet with Olive Oil and a knob of Butter, being careful not to burn yourself which yes I managed to do!

Then place in a preheated oven at 200c for 7 minutes for a rare lamb 10 minutes for Medium, meanwhile make the Herb Crust. I added dried Rosemary, Parsley, Mint, Herb de Provence and a handful of finely chopped fresh Parsley. 3 tbsp of Panko Breadcrumbs and a little Olive Oil and mixed together on a plate.

After 7 minutes take the skillet from the Oven, I always put an Oven glove over the handle and leave it there to remind me its hot. Brush with Dijon Mustard and holding the bones with a little kitchen towel dip to coat in the herb breadcrumb mixture until well coated. Return to the Oven for a further 6 minutes.

When you take it from the Oven, let it rest covered in tin foil for at least ten minutes 15 minutes would be better. I served with a Mushroom reduction sauce and Oven roasted Tomatoes and Aubergine, Boulangere Potatoes and a little fresh Mint Sauce

Sensational dish