“Sometimes I try new things on my catering menu that look fabulous on the plate but are time-consuming to produce and hard to get out to the public quickly. That’s when I fall back on old standards that have worked for years but add a small twist. This recipe has been made by my mum for years as a filling for vol au vents. We always loved it and she could never make enough of them to satisfy us. With a couple of small twists I’ve turned it into a bite-size canape that looks great and tastes fabulous. For this recipe I buy a bag of 20 small profiteroles for about $4.50. (No point making them for that price!) Here’s to those retro recipes that never go out of fashion. Enjoy!”
- 1 small red onion
- 3 cloves of garlic
- 1 1/2 cups of milk
- 3 tbsn plain flour
- 1 tbsn Keens curry powder
- salt and pepper
- 1 x 400g tin red or pink tuna
- Zest of 1 lemon
- 3 tbpn baby capers
- Fresh dill
- 20 small profiteroles
- Finely dice the onion and garlic and cook in a small amount of butter until soft.
- Heat the milk.
- Melt 2 tbsn butter in a saucepan and stir in the flour cooking off for a minute.
- Slowly add warm milk to butter and flour, whisking constantly to remove lumps. Keep stirring over a low heat until the sauce thickens.
- Add salt pepper and the curry powder then remove from the heat.
- Crumble the salmon and remove any skin and bones. Add to the white sauce and stir through with the lemon zest, finely diced dill and capers.
- Refrigerate until needed.
- To serve warm the filling slightly and cut the tops off the profiteroles.
- Spoon the mixture into the profiteroles and garnish with watercress and dill.
“I’ve been waiting a while to put together this dish. It combines a few of my favourite ingredients; salmon, fennel, beetroot and citrus to make a tantalising main course for any dinner party. In keeping with my push to put together dishes that don’t use masses of cream, cheese, butter or carbohydrates, I’ve used the freshness of herbs and citrus notes to marry with the earthiness of the beetroot and the salmon. As you may have guessed by now, I do have a sweet tooth so you could cut back on the honey (in the marinade) or the sugar (in the dressing) if you like. So here it is. My citrus glazed salmon, roasted beetroot and a fennel and orange coleslaw. Enjoy!”
- 3 large beetroot
- Light olive oil
- 1 tbsp fennel seeds
- Salt and pepper
- Splash of balsamic vinegar (Optional)
- Peel the beetroot and cut into 1cm squares.
- Drizzle with a small amount of olive oil to coat.
- Using a mortar and pestle crush the fennel seeds and add to the beetroot with some salt and pepper.
- Place some baking paper in a baking dish and place beetroot on top.
- Cover dish with foil and place in a 200 degree c oven for 1 hour 20 minutes (or until beetroot is cooked through) stirring occasionally.
- Place in a clean bowl and stir in a couple of tbsp of balsamic vinegar. Keep covered until ready to serve.
- Juice of 1 large lemon and finely grated rind of half
- Juice of 1 lime and finely grated rind of half
- Juice of 2 Oranges and finely grated rind of one half
- 1 tbsp Dijon mustard
- 1 clove of finely diced garlic
- 1 tbsp finely grated ginger
- 2 tbsp honey
- 1 tbsp dark soy
- 2 tbsp rice wine vinegar
- pinch of salt
- Combine all the ingredients in a small saucepan and bring to the boil.
- Reduce the heat and let simmer until the glaze has reduced by 1/3 to a syrupy consistency.
Fennel and Orange Coleslaw
- 5 oranges
- 1 bulb of fennel
- 3 carrots
- 1 red chilli
- 1 green chilli
- 1/4 cup of basil
- Cut the skin from the oranges making sure to remove all the white pith. Carefully cut the segments out and put aside.
- Using a mandolin, cut the fennel into matchstick sized pieces. Place in a mixing bowl.
- Peel and grate the carrots and add to the fennel.
- De-seed both the chillies, cut into small strips and finely dice into 1mm pieces. Add to the fennel.
- Finely cut the basil into strips and add to the fennel. Put aside with the oranges until you’re ready to serve.
- 1/2 cup of orange juice.
- 1/3 of light olive oil
- 1/4 cup of rice wine vinegar.
- 2 tbsp brown sugar
- Pinch of salt
- Combine all the ingredients and mix together well.
- 6 pieces of skinless salmon
- Citrus glaze
- Fennel coleslaw
- Orange segments
- Orange vinaigrette
- Roast beetroot
- 1 handful of green beans
- Sesame seeds
- Extra basil for garnish
- Using a pastry brush cover the top and sides of the salmon with the citrus glaze. Place on baking paper on a baking tray and cook in a moderate oven for 10 to 15 minutes, basting once.
- Add the orange segments and orange vinaigrette to the fennel coleslaw.
- Top and tail the beans and cut in half. Steam or blanch them removing them before they lose their crunch. Add them to the beetroot mixture.
- Put a line of the beetroot and beans diagonally across the plate and top with a piece of salmon. Sprinkle some sesame seeds on top and decorate with some finely shredded basil.
- Put a serving of fennel coleslaw on the side and there you have it!
“This recipe is a little bit fiddly to put together but always impresses with its delicate look and classic combination of flavours. Even though it takes a little longer to assemble at a catering event it’s well worth the wait. Enjoy!”
- 2 cups milk
- 2 eggs
- 1 cup plain flour
- pinch of salt
- 1 tbsp melted butter
- 2 tbsp chopped dill
- Beat together the milk and eggs.
- Add flour and salt and mix until combined.
- Stir in melted butter and chopped dill and let rest for an hour.
- Lightly butter a crepe pan and pour batter into the center, swirling until it fills the pan. Turn crepe before it gets too much colour and cook the other side. Should make up to 6 crepes. Leave to cool.
- 80g Crème fraiche
- Zest from 1 lemon
- Pinch of salt
- 200g smoked salmon
- Baby capers
- Dill sprigs
- Monkfish caviar
- Cut 2 ends of the crepes so you’re left with 2 flat sides and 2 round sides.
- Mix the crème fraiche, lemon zest and salt together and spread a thin layer over the cooled crepe.
- Top with smoked salmon until it comes 3/4 of the way up the crepe.
- Lay a row of baby capers at the bottom end and tightly roll the crepe up. Wrap in cling film and refrigerate for 30 minutes.
- To serve unwrap the roulade and cut into 1.5cm rounds. Top with a small dollop of crème fraiche, 2 baby capers, a sprig of dill and a small amount of the monkfish caviar.