AEG COOKERY DEMONSTRATION, CELTIC INTERIORS , CORK 1/5/14.
A great night was had by all at the cookery demonstration last week. Please find the recipes listed below.
Starter
Steamed Salmon with summer greens and fresh herb oil. X4
4 x4oz salmon steaks
1 bunch asparagus
1 pk green beans
2 punnets cherry tomatoes
1 pk radishes
1 bunch basil
1 bunch chive
Turn on AEG STEAM COMBI OVEN , and set to steam function.Place salmon onto tray and steam for 6-7 minutes.
Meanwhile bring a saucepan of water to the boil on the AEG 90CM INDUCTION HOB.when water boils,add in the asparagus and green beans and cook for 2 minutes only,keeping a nice crunch on the vegetables. Now half the cherry tomatoes and radishes and pop into a bowl with the drained vegetables. Season well.
Place all herbs into a bowl and using AEG HAND BLENDER blitz with enough olive oil to make a paste.
Simply place the vegetables onto the center of the plate,place salmon on top and drizzle the herb oil around the plate.
Enjoy
Main
Asian infused pork fillet with sweet potatoe pruee and spiced apples.x4
1 pork fillet trimmed
1 bunch coriander
1 jar roasted peppers
Soy
Chinese 5 spice
2 sweet potatoes peeled and cut ingo chunks
3 apples finely diced
Brown sugar
Apple juice
Turn AEG STEAM COMBI OVEN TO STEAM setting.
Ask your butcher to butterfly the pork fillet or if you’re comfortable with knife skills, do this yourself. Season the inside well and line with coriander and red pepper.Roll it up almost like a Swiss roll, and keeping ot tight wrap well in cling film and tie each end to ensure no leaks.
Place in the steam oven and insert probe,set core temp to 74 degrees.This will take between 35 and 40 minutes.
Meanwhile pop the potatoes into a large pan and cover with water and cook for about 20 mins.Drain when cooked and blend in a blender with some seasoning,cream and butter to create a nice smooth creamy texture.Cover and leave aside.
Add diced apple to pan on the AEG INDUCTION HOB, add some Chinese 5 spice,brown sugar and a dash of aplle juice.Cokk for 4 to 5 minutes.Take pork out of oven, take off cling film.Place pan on tge hob and gently sear or colour the pork fillet.
Now its only a matter of assembly. Carve the pork at an angle and place on plate. Using a spoon add a dollop of sweet potato pruee and then drag the spoon through the pruee creating a “swoosh” on the plate.Simply top with the spiced apple.
ENJOY
DESSERT
PEAR WITH FRANGIPAN AND PUFF PASTRY DISK
For the frangipane
225g butter softrned
225 castor sugar
5 free range eggs
225g ground almond
1 pk shop bought puff pastry
1 tin pears.( you can poach your own if you wish but I think these work fine)
1 punnet fresh raspberries
In a large bowl cream up the sugar and butter until nice and light and pale.Add in eggs one and a time and stir well each time,Now add in the ground almond.
Heat AEG OVEN to 180 degrees.
Cut desired size disc from puff pastry and place a small dollop of frangipane on each dics,covered by the pear half.Brush the edge of the pastry with a little egg wash and bake for about 12 to 15 minutes until pastry is nice crisp and golden.
Serve ona nice white plate abd carnicsh with fresh cream and rasberries.
Enjoy
Stephen Grimes
www.redchef.net
