Recipes
Recipes
24
CHILLI SALMON AND ASPARAGUS SERVED WITH A LEMON HOLLANDAISE
Serves: 4
Preparation time: 10 minutes plus marinating
Cooking time: 10 minutes
Chilli Salmon:
4 salmon fillets, each about 150 g (6 oz)
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) dried chilli flakes
Zest of 1 lemon
5 ml (1 tsp) freshly ground black pepper
5 ml (1 tsp) sea salt
200g (8 oz) fine fresh asparagus tips
Wash the salmon and pat dry with kitchen towel, then brush with the olive oil.
Mix together the chilli flakes, lemon zest, black pepper, and sea salt and coat the flesh side of the salmon fillets. If
possible set aside to marinade for 1 hour.
To make the Hollandaise sauce put the lemon juice, white wine, bay leaf and peppercorns in a small pan and boil until
the liquid has reduced to 15 ml (1 tbsp). Strain into a small heat proof bowl and discard the bay leaf and peppercorns.
Place the bowl over a pan of hot water and whisk in the egg yolks, continue whisking until pale and frothy.
Slowly add the melted butter, whisking continuously until thick. Stir in the tarragon. Turn off the heat and keep
warm. (Add a little hot water if the sauce is too thick).
Meanwhile, heat the Chef Top on a medium heat for 5 minutes and then turn to low setting.
Place the salmon skin side down in the centre of the Chef Top and place the asparagus each side. Cook for 3 minutes,
turn and cook for a further 2-3 minutes.
Remove the salmon from the Chef Top and allow to rest.
Serve garnished with tarragon and asparagus, accompanied by the Lemon Hollandaise.
Lemon Hollandaise:
30 ml (2 tbsp) lemon juice
45 ml (3 tbsp) dry white wine
1 bay leaf
6 black peppercorns
15 ml (1 tbsp) cold water
3 large egg yolks
150 g (6oz) unsalted butter, melted
15 ml (1 tbsp) chopped fresh tarragon
25
BASIC BREAD
Makes 2 loaves or 24 rolls
Preparation time: 15 minutes
Proving time: 1½ hours
Cooking time: 20 – 35 minutes
1 kg (2.2 lb) strong white flour
2 sachets fast action yeast
1 heaped tsp salt
2 heaped tsp caster sugar
15ml (1 tbsp) olive oil
570 ml (20 fl oz) warm water
Preheat the main oven to 25˚C using the True Fan function.
Place all the dry ingredients into a large mixing bowl. Add the olive oil and warm water and stir with a wooden spoon
until the mixture starts to come together.
Use your hands to form the mixture into a ball of dough. Place on a floured surface and knead for 5 minutes by hand
or using a mixer with a dough hook.
Place the dough back in the bowl and cover with oiled clingfilm. Place in the warm oven and leave to prove until
doubled in size (about 45 minutes).
Remove the dough from the oven. Place it on a floured surface and knead for a further 3 minutes.
Cut into two and shape into 2 loaves or 24 rolls. Place in a large oiled roasting pan.
Prove in the warm oven for another 45 minutes or until doubled in size.
Remove from the oven. Select the Quickstart function and heat to 200˚C.
Once the oven has reached temperature, select the Conventional oven function, still at 200˚C. Put the loaves into the
oven to bake (2nd shelf position from the base).
Bake for approximately 35 minutes (20 minutes if making rolls) until the bread is cooked and the crust golden.
Variations:
For tomato bread, add 10 chopped sun dried tomatoes and 15ml (1 tbsp) dried basil to the dough before the final
proving.
For olive bread, add 20 black olives and 15 ml (1 tbsp) dried rosemary to the dough before the final proving.
For seeded bread, add 45 ml (3 tbsp) linseed, pumpkin seed or sesame seeds. For dinner rolls with a difference - brush
with beaten egg and sprinkle over a variety of seeds such as poppy, sesame or mustard and grated parmesan cheese.
TRUE FAN 25˚C FOR PROVING THE DOUGH
QUICKSTART 200˚C
CONVENTIONAL OVEN 200˚C
CHEF TOP OR
FLAT GRIDDLE
