savoury – Potter Family Blog

Salmon bake, from Elizabeth

454 gm can salmon or tuna

1 tbsp butter

2 tbsp. finely chopped onion

2 tbsp. flour

2 cups milk and salmon can liquid

salt and pepper

1 tsp dry mustard

1 tbsp mayonnaise

1 tbsp. chopped parsley

3 hardboiled eggs sliced -I often omit

1 285 gm can asparagus pieces drained well, or any lightly cooked vegetables – can omit

lemon wedges and parsley

Topping: optional breadcrumbs and grated cheese.

Drain salmon and reserve liquid.

Remove skin and bone. Eat bone.

Melt butter and sauté onion gently then blend in flour and cook 2 min, stirring.

Add liquid, blending continuously, and stir until sauce boils and thickens.

Topping: optional breadcrumbs and grated cheese.

Season with salt and pepper, dry mustard, mayonnaise and parsley.

Put a layer of sauce in buttered casserole and a layer of each of sliced egg, salmon and asparagus . Cover with sauce, repeat layers.

Finish with sauce, add topping if desired.

Moderate oven 30 mins.

Garnish with lemon and parsley.

This fragrant chicken dish is loaded with notes of pornegranate, honey, carrots, and apricots -traditional foods served with hope for a sweet and fruitful New Year during the Jewish holiday of Rosh Hashanah.

Serves: 12

INGREDIENTS

2 medium onions, sliced
2 cups baby carrots (or 2 Cups peeled and sliced regular carrots)
2 whole chickens (3-1/2 lb. each), out into pieces
1 tsp dried thyme
Kosher salt and freshly ground black pepper
1 cup dried whole apricots, loosely packed
1 cup pitted whole prunes, loosely packed
2 tsp sweet paprika

Marinade
1/2 cup pornegranate juice (or juice of 1 pomegranate)
2 cloves garlic (about 2 tsp minced)
Juice and rind of 1 lemon
1/3 cup balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp honey

INSTRUCTIONS

According to ancient lore` the amount of seeds in pomegranate is exactly the same number (613) as the mitzvot (good deeds) found in the Torah (the Jewish Bible). If you’re curious, count away!

Step 1: Spray a large roasting pan with cooking spray. Scatter the onions and carrots in the bottom ofthe pan. Rinse the chicken well and pat dry with paper towels. Trim the excess fat. Place the chicken on top ofthe vegetables and sprinkle _ under the skin and on top _ with thyme, and salt and pepper to taste. Tuck the apricots and prunes between the chicken pieces.

Step 2: Whisk the ingredients for the marinade together in a bowl. (lf using the juice of a whole pomegranate, reserve some of the seeds for garnish.) Pour over the chicken and sprinkle with paprika. Cover and rnarinate in the refrigerator for at least l hour or for as long as 2 days.

Step 3: When the chicken is marinated, preheat the oven to 350°F. Cook the chicken, covered, for l-1/2 hours or until tender. Uncover and cook for 30 minutes longer, basting occasionally, or until the skin is golden. Remove from the pan from the oven and let cool before refrigerating overnight.

Step 4: About 30 minutes before serving, remove and discard any eongealed fat from the chicken. Reheat, covered, for 25-30 minutes at 350’”F. Transfer the heated chicken to a large serving platter and sprinkle with pomegranate seeds. Serve immediately. Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.

Choux puffs (cream, asparagus or salmon filling)

Liz Fitzgerald used to make these for either appetizers or part of a buffet style event.

Choux pastry

1 cup water 2 ½ oz butter Pinch salt I cup plain flour 4 large eggs at room temperature	Put water, butter and salt into saucepan, bring to boil. Add sifted flour all at once. Stir vigorously over heat until mixture is very thick and forms a ball. Put into small bowl of electric mixer or a food processor and allow to cool to warm. Add eggs one at a time, beating well after each addition. Mixture should be smooth and glossy.
Well greased baking tray. Mug of water. Big teaspoon	Preheat oven to 475 F. Put small balls of dough on tray. Put your hand into cup of water and shake over tray. Bake in hot oven for 10 minutes then for 12 – 15 minutes at 375 F.
Knife, teatowel	Immediately put a small slit in side of each puff to vent steam.

At this point you could fill with whipped cream, ice with melted good dark choc and chomp but for the savoury version reads on……
White sauce and fillings…

2 oz butter 2 oz flour 3/4I pint milk Pinch salt & pepper	Melt butter in pan over low heat and stir in the flour. Cook gently for one minute and then gradually stir in the milk a little at a time. Beat each addition of milk in well – keep a smooth paste then a smooth liquid.
Asparagus 2 cans of asparagus cuts	Drain 2 cans of asparagus cuts and mash in to half the white sauce. Add pepper and salt to taste and fresh herbs.
Salmon Can of red salmon Fresh parsley Lemon juice	Drain a big can of red salmon, mash in to remaining half of white sauce and add lots of finely chopped parsley and a little lemon juice.
Mushroom

Refrigerate until planning to serve. Heat in oven.

Category: savoury

Salmon bake, from Elizabeth

Pomegranate Chicken

Choux puffs (cream, asparagus or salmon filling)