Tag Archives: James Martin

Salmon with Sorrel and Vermouth Sauce

The 63rd of 100 recipes chosen from the blog to go into my cookbook, this is an fabulous way of dressing up salmon and after trying it, sorrel has a permanent spot in our garden and on our summer menus!

This is a simple dish but the flavour of the sauce is absolutely incredible – on first tasting my words were, “ Oh wow, I wish I’d made more!’ I love salmon and I’m always looking for different ways of preparing it: this is going to be a regular – such a treat!

Serves 2

What you need…

1 x baking tray, covered in foil

200g salmon fillet, cut into 2cm-thick slices

1 shallot, chopped finely

75ml vermouth

75ml dry white wine

150ml double cream

Sea salt and black pepper

50g sorrel leaves, sliced finely

Your favourite salad leaves (I like a mix of iceberg, basil, rocket and chicory)

House dressing (see below)

for the house dressing

1 egg yolk

1 teaspoon Dijon mustard

2 teaspoons runny honey

2 tablespoons cider vinegar

150ml rapeseed oil

1 shallot, finely chopped

2 garlic cloves, chopped

1 tablespoon flat-leaf parsley, finely chopped

1 tablespoon mint leaves, finely chopped

1 tablespoon basil leaves, finely chopped

1 tablespoon thyme leaves, finely chopped

Sea salt and black pepper

What to do…

First, knock up the fabulous salad dressing: place the egg yolk in a bowl with the mustard, honey and cider vinegar. Use an electric handheld whisk to beat together. Then, gradually add the oil, whisking the whole time, until the mixture is thick and creamy. Add the remaining ingredients, seasoning to taste, whisk to thoroughly incorporate and then pour into a screw top jar and pop in the fridge until needed.

When you’re about ready to eat, pop your salmon slices on the foil and set aside.

Heat a medium saucepan until hot and then tip in the shallot, vermouth and white wine, cooking for about 5 minutes until reduced by half. Add the cream and cook for 2-3 minutes until reduced and thickened.

Meanwhile, pop your salmon under the grill for 3 minutes, until just cooked through.  Chuck all your salad leaves into a serving bowl.

Season the sauce to taste and then stir in the sorrel leaves. Divide the sauce between 2 plates and then place salmon slices on the top.

Drizzle some house dressing over the salad leaves and toss to thoroughly coat. Serve salad alongside the fabulous salmon and sauce. Absolutely fabulous!

Tips…

The only finicky element to this recipe is the preparation of the delightful salad dressing so I prepared mine in advance and chucked it all in a screw top jar to be kept in the fridge. The quantity made is double what is required so the remainder can be used for another salad – the dressing will keep in the fridge for a few days.

I struggled to find sorrel in supermarkets, but it’s dead easy to grow in the garden and has a lovely, unique fresh, slightly lemony flavour that’s great raw in salads.

Inspired by…

James Martin

How easy…

Once the salad dressing was sorted, dead easy and dead quick…and fabulously delicious!

Flaming Good Pan-Fried Pork Fillet with Prune and Armagnac Cream Sauce

The 34th of 100 recipes chosen from the blog to go into my cookbook, this is a stunning little dinner number, ideal to ‘wow’ your family and friends and best of all, it takes very little effort.

It is only since I have been doing this blog, that I’ve tried the odd pork recipe – seriously, never cooked it and rarely eaten it beforehand. I have however become a total convert – this dish (and the pulled pork recipe) seal it! This dish is absolutely stunning – unbelievably quick and easy as well as tasting out of this world. The pork is delightful but it is the sauce of Armagnac, prunes and cream that creates the sensation that is this dish. Try it – it won’t be the last time! Simply delish!

Serves 4

What you need…

16 semi-dried prunes

Armagnac

1 650g pork tenderloin fillet, cut into 1 cm slices

Sea salt and black pepper

Knob of butter

150ml double cream

What to do…

The night before you want to enjoy this dish, pop the prunes into a screw-top jar and pour in Armagnac until they are just covered. With a fork, squish the prunes down into the Armagnac. Put the lid on and leave overnight to allow the intermingling flavours to develop.

For the meal, drain the prunes through a sieve, collecting the Armagnac in jug. Chop the prunes into quarters. Set aside.

Place the slices of pork onto a board and use a meat mallet or rolling pin to flatten them out into thin slices. Season with salt and pepper.

Heat a frying pan until hot, melt the butter and then add the slices of pork, frying on each side for 1 – 2 minutes or until golden and just cooked through. You will need to do this in batches so have a warmed dish ready for the cooked pork.

Once all the pork is cooked and in the warmed dish, add the Armagnac to the pan and carefully flambé the Armagnac (the first time I did this,  the flames were HUGE so be careful – they last for just a few seconds – pouring the Armagnac in slowly helps with the health and safety issues!) Once the flames have dissipated, add the prunes and cook for 2 minutes, mashing them gently with the back of a spoon.

Add the cream, season with salt and pepper and cook for a further minute.  Serve the pork slices and pour over the decadent sauce and then…enjoy every morsel. That’s it – so simple and this dish is absolutely terrific – it tastes like you’ve spent hours in the kitchen rather than just a few moments! Really fabulous!

Serving suggestions…

Sauté potatoes go well and we enjoyed ours with roasted cauliflower.

Inspired by…

James Martin

How easy…

Dead easy – you just need to remember to create your drunken prunes the night before!

 

 

Hazelnut and Parmesan-Crusted Chicken

Along the same lines as Chicken Kiev and Chicken Cordon Bleu, this absolutely delicious way of serving chicken is made fabulous by the ridiculous quantity of butter used to cook it! Ignoring any negative aspects of the butter mountain, it guarantees that this dish is truly scrumptious – perfect for perking up a mid-week supper.

Serves 4

What you need…

4 boneless chicken breasts, skinned

40g hazelnuts

25g Parmesan cheese, freshly grated

2 lemons, zested, then quartered

2 sprigs of thyme, leaves picked

40g panko breadcrumbs

75g plain flour

Sea salt and freshly ground black pepper

2 eggs, beaten

250g unsalted butter!!!!!

What to do…

Put one chicken breast between two pieces of greaseproof paper and bash with a rolling pin until about 1cm thick. Repeat with the other three chicken breasts.

Pop the hazelnuts, Parmesan, lemon zest and thyme in your food processor and whizz to fine crumbs. Tip in the breadcrumbs and pulse to combine. Tip the mixture into a wide, shallow bowl.

Tip the flour into a wide, shallow bowl and season with salt and pepper.

Tip the beaten egg into a third wide, shallow bowl.

Heat the butter in a large frying pan over a high heat.

Dip each piece of chicken first in the flour, then the egg and finally the breadcrumb mixture and then put all four breasts into the hot butter and sauté until golden – about 5 minutes on each side – basting with the butter throughout.

Drain on kitchen paper and then serve, drizzling over the hot butter from the pan and squeezing over a little lemon juice – truly scrumptious!

Inspired by…

With that amount of butter it has to be James Martin.

How easy…

Dead easy and yummingly good!