Kathy's Menu for August 1999

Starter : Mushroom Pate

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Main Course : Filet of Salmon with Watercress sauce

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Pudding : Fresh Fruit Brulee

Mushroom Pate
Serves 4

Ingredients

2oz (50g) Butter
8oz (225g) button mushrooms, wiped and chopped
1 small onion, peeled and chopped
1oz (25g) fresh breadcrumbs
4oz (100g) low fat cream cheese
1 teaspoon of lemon juice
pinch of nutmeg
salt and freshly ground black pepper

Method

1. Melt the butter in a sauce pan, add the mushrooms and onions and cook gently for about 10 minutes until softened.
2. Put all the ingredients in to a blender or liquidiser and puree to a smooth paste.
3. Spoon the pate into 4 individual ramekins and chill until set.
4. Serve with toast.

The Pate may be made up to 2 days in advance. Store covered with cling film in the fridge.

Filet of Salmon with Watercress Sauce
Serves 4

Ingredients

4 salmon fillets
a little butter or margarine
4 slices of onion
sprigs of fresh dill
salt and freshly ground black pepper
1 lemon
6oz (175g) virtually fat free fromage frais
one pack (75g) fresh watercress

Method

1. Grease four pieces of foil with the butter or margarine.
2. Place a slice of onion and a sprig of dill on the onion in the centre of each piece of foil.
3. Place a salmon filet on each piece of onion and squeeze lemon juice over each filet.
4. Wrap the foil around the salmon to form a parcel, put the four parcels on a baking tray in a pre-heated oven at 180C (350F) or Gas Mark 4 and cook for 15 - 20 minutes.
5. Whilst the salmon is cooking, chop the watercress finely and mix in a bowl with the fromage frais.
6. Remove the salmon from the foil when cooked and serve with the sauce spooned over it.

Serve with new potatoes, freshly cooked peas and sweetcorn.

Fresh Fruit Brulee
Serves 4

Ingredients

12oz (350g) fresh summer fruit (strawberries, raspberries, blackberries, grapes etc.)
1 fresh peach, washed and sliced
8 - 10 ratafia biscuits
2x 7floz (200g) tubs of low fat creme fraiche
4oz (125g) brown sugar
fresh mint to decorate

Method

1. Arrange the fruit in the base of a 1.5 pint souffle dish or 4 individual ramekin dishes.
2. Place the ratafia biscuits on top of the fruit.
3. Spoon over the creme fraiche to completely seal in the fruit and chill for at least 1 hour.
4. Sprinkle the sugar over and smooth the top, place under a pre-heated grill for 2 minutes until the sugar has caramelised.
5. Decorate with fresh mint and serve.

   

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