CREPES
with berries and yoghurt (SERVES 4)
INGREDIENTS For the crepes • 3 free range eggs • 120g plain flour • Salt, a pinch • 375ml skim milk • Butter, for cooking For the filling • 2 cups of mixed berries (strawberries, raspberries) • 8 tbsp of organic strawberry jam • 1 cup (245g) of natural or vanilla bean yoghurt • 4 tsp of organic honey METHOD To make the crepes Sift flour and salt into a bowl. Whisk the eggs and milk, gradually pour in flour, whisking continuously until smooth. Pour the batter through a sieve, cover with cling film and place in the fridge for at least half an hour. Beat the batter with a whisk before using.Melt a little butter in frying pan over medium heat. Use paper towel to wipe the pan yet leave enough butter to allow the crepes to cook without sticking. Add a ladle of the crepe mix and swirl the pan around to spread the mix in a thin layer covering the base of the pan. When the crepe is browned on the underside use a spatula to flip it over and brown quickly on the other side. Stack crepes on a plate with a clean tea towel over the top until ready to use.
Crispy BBQ salmon, zucchini
& rocket salad with minted yoghurt (SERVES 4)
Ingredients For the salmon • 4 X 180g fillets of salmon (skin on) • 3 lemons • Small handful of freshly picked dill, roughly chopped For the zucchini salad • 2 medium sized zucchini, washed. • Small handful each of picked parsley, mint and rocket • Sea salt and freshly cracked pepper • Extra virgin olive oil • 1 lemon For the yoghurt dressing • 4 tablespoons of natural yoghurt (no sugar added) • 2 handfuls of mint, picked, washed, dried and finely chopped • Pinch of cayenne pepper
To assemble Spread jam evenly on each crepe, then fold each crepe in half and then in half again. Place folded crepes side by side on a baking tray, lined with baking paper, and place in a pre-heated moderate oven (180oC) for five minutes, until warm. Remove crepes from the oven. Spoon berries over crepes, add a dollop of yoghurt and drizzle with honey.
Method Place the salmon onto a chopping board flesh side down and use a sharp knife to make three 5mm deep incisions into the skin of each salmon fillet. Season with salt and pepper, scatter chopped dill over the whole salmon and drizzle with olive oil. Cover with cling film and allow to rest in fridge. Place the 4 tablespoons of yoghurt into a mixing bowl, add the finely chopped mint along with a pinch of salt and cayenne pepper and mix to combine. Cover with cling film and place into the fridge. Use a potato peeler to peel long strips of the zucchini into a bowl. Sprinkle some salt over the zucchini and allow to rest for two minutes. Rinse in cold water and then pat the zucchini dry. Dress with olive oil, salt, pepper and a squeeze of lemon. Cook the salmon on a pre-heated grill plate or BBQ skin side down for 2-3 minutes, use a spatula to flip the salmon and cook for a further minute. Remove and allow to rest. Arrange the salmon skin side up on four plates, drape some of the beautiful zucchini salad to the side of each fillet and finish with a big dollop of the minted yoghurt and a drizzle of extra virgin olive oil. 45
January 2014