Kathy's Menu for August 2000

Starter : Caesar Salad

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Main Course : Salmon with Avocado and Creme Fraiche

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Pudding : Strawberry Meringue Nests

Caesar Salad
Serves 6

Ingredients

1 small cos lettuce
1 50g pack wild rocket leaves
2oz (50g) white bread, crusts removed and cut in to small cubes
1 tablespoon extra virgin olive oil
1 rounded tablespoon finely grated parmesan
1 clove of garlic, crushed

For the Dressing :
1 large egg
1 clove of garlic, crushed
juice of 1 lime
1 teaspoon mustard powder
half a teaspoon of worcestershire sauce
5floz (150ml) extra virgin olive oil
1.5 oz (40g) finely grated parmesan
salt and black pepper

Method

1. To make the croutons, pre heat the oven to 180C (350F, Gas Mark 4). Put the cubes of bread in a bowl with the tablespoon of olive oil, the clove of crushed garlic and the tablespoon of grated parmesan. Stir so that the bread cubes get an even coating of oil, garlic and cheese. Spread the croutons out on a baking sheet and cook for 10 minutes. Remove from the oven and cool.
2. To make the dressing, break the egg in to a food processor bowl and add the garlic, lime juice, mustard and worcestershire sauce. Switch on the processor and blend until smooth, then keeping the processor going, add the olive oil in a slow, steady stream. When all the oil has been added you should have a thickened sauce. Season the dressing to taste with salt and pepper.
3. Arrange the lettuce leaves and and rocket in a large salad bowl, pour over the dressing and toss to coat all the leaves. Sprinkle in the parmesan and toss again. Finally sprinkle over the croutons and serve.

Salmon with Avocado and Creme Fraiche
Serves 6

Ingredients

6 boned and skinned salmon filets, about 5oz (150g each)
6 small sprigs fresh tarragon
2 bayleaves
6 dessertspoons white wine
salt and black pepper
For the Sauce :
1 large avocado
1 200ml tub creme fraiche
1 clove garlic, peeled and crushed
1 teaspoon sherry vinegar
salt and black pepper
To Garnish :
1 bunch watercress

Method

1. Pre heat the oven to 180C (350F Gas Mark 4). Line a shallow baking tray with a large sheet of foil (so that it will cover the top of the tray as well) and put the salmon filets in the tray on the foil. Put a sprig of tarragon on each filet, along with a piece of the bayleaves. Season with salt and black pepper and spoon a dessertspoon of wine over each filet. Fold the top of the foil over so that the salmon is sealed.
2. Put the foil parcel in the oven to cook for 10-15 minutes. When cooked, remove the tray from the oven and allow the salmon to cool, still wrapped in the foil parcel.
3. To prepare the sauce, halve the avocado, remove the stone and scoop out the avocado flesh in to a food processor bowl. Add the garlic, sherry vinegar and salt and pepper and blend until smooth. Remove the puree to a mixing bowl and fold in the creme fraiche until it is thoroughly blended. Cover with cling film and refridgerate until ready to serve.
4. To serve the salmon, undo the foil, discard the herbs, and transfer each piece of salmon to a plate. Decorate with watercress bunches and spoon over a little of the sauce. Serve the rest of the sauce separately.
5. Serve with new potatoes and fresh garden peas.

Strawberry Meringue Nests
Serves 6

Ingredients

6 meringue nests
5floz (150ml) whipped cream or clotted cream
1lb (454g) strawberries, hulled

Method

1. Reserve 12 strawberries for garnish and slice these thinly.
2. Put each meringue nest on to a serving plate. Add a spoonful of whipped cream and arrange some strawberries on top.
3. Decorate each plate with the reserved strawberries, using two for each plate.

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