METHOD
In a small bowl place the cream cheese, dill, baby capers, horseradish cream, juice and zest of a lemon and some salt and pepper to taste. Mix till smooth and well combined. You can also just place all ingredients in a small blender and blitz.
Spread a little of the herbed cream cheese onto each cracker, top with a slice of cucumber, some flaked salmon, a slice of caperberry and a garnish of dill.
Enjoy.
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INGREDIENTS
100gm Skara Mediterranean prosciutto (https://thomasfarms.com.au/collections/pork-1/products/skara-mediterranean-prosciutto)
1 ball fresh burrata
1 punnet heirloom cherry tomatoes, halved
1/2 bunch of basil, torn
Good quality olive oil
Salt and pepper
Sliced crusty baguette
METHOD
Place the ball of fresh burrata in the middle of a platter. Tear the prosciutto into smaller pieces and place around the burrata.
Scatter the halved cherry tomatoes and torn basil leaves on top of the prosciutto.
Drizzle with a good quality olive oil, some salt and pepper and serve with sliced crusty baguette.
Enjoy.
@The.Family.Foodie.au
@thefamilyfoodie_au
]]>(Serves 2)
INGREDIENTS
2 x Tasmanian Atlantic Salmon steaks - skin on (https://thomasfarms.com.au/collections/our-seafood/products/salmon-steak)
Olive oil
Salt and pepper
1 cup frozen peas
250gm green beans, trimmed
1 x shallot, finely sliced
Juice of 1 lemon
10 fresh mint leaves, finely chopped
10 good quality kalamata olives
2 tbsp Greek yoghurt
Handful flat leaf parsley, roughly chopped
METHOD
Season salmon fillets with olive oil salt and pepper.
In a small bowl place shallots & half the lemon juice & a pinch of salt. Massage a little with your hands & allow to sit while you prep other elements.
Place frozen peas in a small bowl & cover with boiling water. Allow to stand for 5 mins then drain.
In a microwave proof bowl place green beans & a few tablespoons of water. Cover with glad wrap & microwave on high for 3 mins. Drain & place in a larger bowl.
To make the dressing, drain the juice off the shallots, add that to a small jar with the rest of the lemon juice & add 2 tbsp olive oil, yoghurt, mint & salt & pepper to taste. Shake till well combined.
Tear the olives into pieces & discard the pips, add these to the bowl with beans. Add the peas, parsley & drained shallots & toss to combine.
Heat a non stick pan on high heat, do not add oil to the pan. When hot place the salmon fillets skin side down & cook for 3 minutes till skin is nice & crispy. Cook on the other side for a further 3 mins or till cooked to your liking.
It’s actually quite easy to cook salmon fillets as you can literally watch it change colour and cook before your eyes. Ideally you want to see a little bit of the thickest part of the salmon steak still a little pink, as per the photo. The salmon will continue to cook as it cools and if you like it still a little pink inside this is the best way to do it.
Divide bean salad between bowls & top with the crispy skinned salmon.
@The.Family.Foodie.au
@thefamilyfoodie_au
]]>(Serves 2)
INGREDIENTS
METHOD
Season steaks on both sides with salt, pepper and olive oil. Allow to sit for approximately 30 minutes to come to room temperature.
Meanwhile, slice mushrooms. Heat a large deep sided fry pan on high heat, add a lug of olive oil, reduce heat and sauté garlic for 2-3 minutes. Add mushrooms and sauté for a 6-7 minutes, add wine and continue to cook till all juices have almost evaporated, this can take a while. (You don’t want too much excess juice at this point otherwise you will have a runny sauce)
Heat a grill plate on high heat, once hot add your steaks and cook for approx 4 minutes on each side for medium rare (This will depend on how thick your steaks are - see Notes)
While you are cooking your steaks add the spring onions, cream, and mustard to your sauce and simmer away for about 4-6 mins to allow your sauce to thicken a little. Season sauce with salt and pepper and a handful of grated Parmesan.
Once your steak is cooked, remove from the pan, place on a plate and cover with foil. Allow the steak to rest for 4 mins while you plate up some mash and veggies.
NOTES
This sauce is best when a variety of mushrooms have been used. I used Swiss brown, portobello and button mushrooms.
While it depends on the thickness of the steaks, and their temperature when you put them in the pan, I generally cook steaks for 4 minutes each side for medium rare. (And Always use a timer!) The best way to tell if they are cooked is to see how springy they are when pressed. As a guide the springier they are the more under cooked they are, the tougher they are the more well cooked they are.
I always use the Philadelphia cream for cooking because it will not split and does not get too runny.
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