Martin McKee's honey mustard roast salmon, pea & brie quiche
Martin McKee’s honey mustard roast salmon, pea & brie quiche
Serves: 10
Allergens: Eggs, wheat, milk
Ingredients
Pastry
• 250g butter (cold and diced)
• 500g plain flour (plus extra for dusting)
• 100g icing sugar
• 2 British Lion eggs
• Salt & pepper
Filling
• 7 British Lion eggs
• 150 milk (whole fat)
• 245ml double cream
• 350g baked flaked salmon
• 260g garden peas
• 100g cheddar
• 200g brie
• 1 lemon (zested)
• Salt & pepper
Method:
1. For the pastry, tip the flour, butter and icing sugar into a food processor until the mixture resemble breadcrumbs. Pulse in one British Lion egg at a time until the mixture starts to resemble a dough and add salt and pepper.
2. Tip the mixture onto a clean work surface and bring it together into a ball. Split into two, wrap in cling film. Refrigerate one half for an hour to rest and place the other portion in the freezer for another quiche.
3. Lightly dust your surface with flour and roll out the pastry until it is the thickness of a pound coin. Dock the pastry by pricking all over with a fork.
4. Place the pastry into a fluted flan/quiche tin. Cover the pastry with baking parchment and fill with baking beans to blind bake. Bake for 15 minutes at 155°C (fan oven).
5. Remove the baking beans and parchment and bake for a further 5 minutes.
6. Place the flaked salmon pieces roasted in honey and mustard, garden peas, cheddar and brie into the pastry base. Reserve some salmon, peas and cheese to decorate the top.
7. In a large bowl blend together the British Lion eggs, cream, milk, lemon zest and salt and pepper. Pour the mixture into the tin and bake at 155°C for 45 minutes.
8. With 10 minutes to go, decorate the top with the remaining salmon, peas and cheese and put back in the oven. The quiche will have a slight wobble when ready.
9. Serve with steamed broccoli, honey roast carrots and baby potatoes.
Tips
• Try to handle and work the dough as little as possible prior to chilling. You don't want to over work the gluten. Working the dough as little as possible will give you a short crumbly pastry.
Please credit: eggrecipes.co.uk
For more information please call the British Egg Information Service on 020 7052 8899
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Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Brie chaud à la confiture d'oignons et bacon au porto- Jour de triche
Un brie chaud, quel délice! On le mange ici accompagné d’une confiture d’oignons et de bacon aromatisée au porto et sirop d’érable.
Pour cette recette, vous pouvez préparer à l’avance votre confiture, et la garder au frigo. Il ne vous restera qu’à garnir votre fromage brie au moment venu.
INGRÉDIENTS
1 fromage brie double crème
1 c. à soupe de beurre
1 c. à soupe d’huile d’olive
1 oignon, haché
8 tranches de bacon, cuites et coupées en morceaux
1/2 tasse de pacanes, en morceaux
1 c. à thé de poivre
1/4 tasse de Porto
1/2 tasse de sirop d’érable
1/4 tasse d’eau
PRÉPARATION
Préchauffer le four à 350°F.
Dans une poêle antiadhésive, faire fondre le beurre dans l’huile et faire cuire l’oignon jusqu’à transparence.
Ajouter le bacon cuit, les pacanes et le poivre et bien mélanger.
Verser le porto et laisser mijoter jusqu’à ce que le liquide soit évaporé.
Verser le sirop d’érable et l’eau et laisser de nouveau mijoter 10 minutes ou jusqu’à ce que le liquide ait réduit de moitié. Réserver.
À l’aide d’un couteau, enlever la couche supérieure sur le dessus du fromage brie et déposer le mélange de confiture sur le fromage.
Mettre au four 15 minutes.
Servir chaud avec des croûtons de pain.
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Peaufinées dans nos cuisines canadiennes, nos recettes ne renferment que des ingrédients de grande qualité. Préparez une #RecetteRéussie dès ce soir!
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