Butternut squash & Red Pepper Tartlet / Parsley & Chive dressed salad

image courtesy of cookstr.com

*Part of the sizzling-staffordshire menu series*

This dish is similar to a dish I used to do several years ago when working in a small hotel. Granted back then it was as a main course, in this case it will serve extremely well as a starter or a side dish viable for a light lunch.It uses ingredients that available year round, although seasonally it would be better suited from late autumn to early springtime.That said it is mainly all down to viability, and as a result it can be easily and cheaply produced whenever.

You will need (per tartlet):

1/4 butternut squash, peeled and sliced into 1/4 inch thickness.
1/2 red pepper, de-cored and trimmed, and sliced into 1/4 inch thickness..
1/2 an apple decored and sliced 1/4 inch thickness(any eating apple will do)
6'' x 2.5 inch pliece of rolled out puff pastry
3 tbsp Seasoned soft white breadcrumbs
2 tbsp grated parmesan
Tbsp roughly chopped flat leaf parsley
1/2 tbsp roughly chopped chives
Handful of rocket
tsp lemon juice
2 tbsp olive oil
cracked black pepper

The doing bit:

In a pan add a little butter and moderately heat until the butter melts. Sear the butternut squash slices with the apple until they are coloured and begin to soften. Remove from the pan and layer on the puff pastry sheet, alternating each slice. Repeat the same for the peppers and also lay evenly onto the tartlet.

In a small bowl mix the breadcrumbs and the parmesan and add a little black pepper. Sprinkle the breadcrumbs on the top of the tart and place on a baking tray in a moderate oven (180C) until the pastry has risen and golden brown, and the breadcrumbs are of similar colour. Remove from the oven and serve with the salad.

For the salad: In a bowl combine the rocket, chives, and parlsey and dress with the olive oil and lemon juice. season with pepper if necessary.

Wild mushroom / puff pastry / smoked cheese gateaux

image courtesy of frenchforfoodies

Although a bit loose on the definition i suppose in respect this pays homage to both the definition of a geatux and a mille fuille - providing multi"tonal" layers in the form of a gateaux and remaining true to the millefuille aspect with the pastry. If you wish you can substitute melba toast for the pastry in each layer.

It's pretty simple as a dish, suitable for a starter and as a main course or even a halfway measure between the two. The use of a wild mushroom fricasse approach as the filling utilising smoked cheese also gives a wonderful depth of flavour, whilst maintaining armoatic tones from herbs and garlic also. Strictly speaking, in supposition this is definitely a vegetarian dish, but can incorporate meats such as bacon for a base flavour where neccesary.

You will need (per portion):

1 portion mushroom fricasse
1 10cm x 10cm cooked section of puff pastry, cut into 3 layers horizontally (giving you 3 thin slices)
finely chopped parsley and tarragon 1 tsp each.
1tbsp Vinaigrette dressing
1 tsp truffle oil
handful of rocket, for garnish.

The doing bit.

Gently warm the mushroom fricasse in a pan, adding the smoked cheese in the last few minute. We dont want the cheese to melt entirly only to heavily soften and become malleable. In a low heated oven (about 160C ) warm through the pastry layers gently. Brush the pastry with a little butter or milk if requiring further gloss or colouring.

Upon service layer as follows: fricasse / cheese mix, pastry and repeat. Dress the rocket with the vinaigrette and truffle oil and place on top of the stack. Garnish the plate with the fresh herbs and serve.

Devour.

Filo wrapped salmon with watercress sauce

image courtesy of delicious magazine

This recipe is a wonderful starter, or can be used as a main course in larger proportions. It has a wonderful non-offenisve flavour and is perfect for the festive season. The mild flavour of the watercress sauce with the vermouth provides a sweet enough edge to complement the salmon perfectly, and sits alongside the lemon edge of the salmon for a pleasing and clean overall flavour.

Ideal as an elegant edge to your Christmas dinner, or new years (if that's your thing). If you can get trout cheaply enough you can use this also in the place of salmon. It may work out cheaper depending on what's available.

For a vegetarian version replace the fish with feta cheese & spinach, or field mushrooms.

Ingredients (Serves 4)

500g Salmon filet skinned and pinned
2 tablespoon of olive oil
1 lemon juiced and zested
Seasoning
100g of butter
1 shallot finely diced
200g filo pastry

Watercress sauce

170g of watercress
2 finley diced shallots
4 tablespoons of dry vermouth
300ml of crème fraiche

Cut the salmon into 5mm (1/2 cm) strips

Melt a little of the butter and sauté off the shallots until soft

Mix the lemon, lemon zest and olive oil and mix with the shallots then mix with the salmon

Melt the butter and brush a layer of filo pastry, repeat this three time layering the pastry upon each other

Place a little of the mix upon one edge then roll up with buttered edges

Brush with butter and bake for 15 minutes

The sauce
Strip the cress leaves from the stems
Saute the shallots until soft
Add the vermouth and reduce by half, add crème fraiche, reduce by 1/3
Add the watercress and once wilted, puree
Check the seasoning

Serve and devour. For a main meal version this mix should serve two, just be sure to make larger parcels. Serve with tenderstem or purple broccoli, crushed new potatoes, asparagus or even mange tout or sugar snap peas. Make it work for you.

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