Monday, February 28, 2011
Thursday, February 24, 2011
This fruit also known as Apple Pear is exactly as the name suggests, it looks similar to an apple and has the same crunchy texture but has the distinct flavour of a pear. An Asian Pear does not need to go through a ripening process but is picked and immediately ready to eat. It is not generally used in baking as it loses its snappy, cool texture. This fruit is very well suited to a summer salad and will be great in an American or Asian Style slaw however I needed to make something to cure my sweet tooth and this is what I made.
Asian Pear Tarte Tatin
Makes 4 small
1 Asian Pear
200g granulated sugar
4 by 5cm squares of puff pastry
Preheat the oven to 220 degrees C, spray and cook a muffin / Yorkshire Pudding tin.
Peel the pear and cut into quarters, cut the seeds away and using a small knife, shape the quarter into a rough round shape. Do this to all four pieces.
Pour the sugar into a clean pan, on the highest temperature melt the sugar twisting the pan occasionally ( don't stir) until melted and golden.
Add the butter and swivel the pan until melted and combined with the sugar.
Pour into 4 holes of the muffin tin. Place the Asian Pear rounds on on top of the sugar and pour a little extra over each pear.
Place the squares of puff pastry over the pear and tuck in the edges.
Bake for 12 - 15 minutes until golden and cooked through.
Picture and recipe Copyright by Tamsyn Wells
Wednesday, February 23, 2011
Seared Canadian Salmon, Red Pesto Crushed Potato and Zucchini Spaghetti
Red Pesto Crushed Potato
10 Baby potatoes, peeled
50ml extra virgin olive oil
salt and pepper
1 tbsp Pesto princess red pesto ( you may use basil pesto, sundried tomato pesto or a red pepper pesto)
10ml lemon juice
Boil the baby potatoes until tender and cooked through.
Pour in the extra virgin olive oil, pesto, lemon juice and season.
Using a fork, crush the potatoes until roughly broken up, check seasoning and keep warm in the pot.
4 Zucchini / baby marrow
½ clove garlic
15ml Olive oil
salt and pepper
Julienne the zucchini (cut into long thin strips)
Heat the pan with the oil. Add the whole piece of garlic to the oil and cook until golden.
Remove the garlic from the pan and stir fry the zucchini.
1 Large tomato
1 very mild chilli
20ml extra virgin olive oil
juice of ¼ lemon
salt and pepper
Blanch, peel and cut the tomato into small dice. Cut the chilli in half and remove the pips, cut it into thin julienne strips.
Mix all ingredients together, season and allow to stand for flavours to develop.
2 portions (180 – 200g ea) Canadian Salmon / Norwegian Salmon / Alaskan
Salt and Pepper
Juice of ¼ lemon
Watercress to garnish
Heat the oil in a pan. Season the fish and sear for 1 – 2 minutes per side depending on thickness.
Place a mound of crushed potatoes on the plate. Top this with the spaghetti and finally the Salmon. Dress the dish with the sauce vierge and garnish with watercress and a lemon wedge.
This dish is great for dinner or remove the potato and replace with loads of watercress for a light lunch.
Tuesday, February 22, 2011
Friday, February 11, 2011
Tuesday, February 8, 2011
Monday, February 7, 2011
Saturday, February 5, 2011
I am not really that into sweet treats, If I am offered sweet or salty 9 times out of 10 I will choose Salty but Cupcakes are a weakness of mine, because of this I don't make them very often as I would eat just about the whole batch.
Tuesday, February 1, 2011
Being a chef you would think I don't cook when I get home but I always feel like something nourishing and tasty, maybe this is from when I used to live at home, I would come home to my Mom's leftover dinners and tuck in after my shift which could be around 11pm.