Tag Archives: Internal basket

Salade paysanne (peasant salad)

This dish is perfect for days when you don’t want to spend time cooking but still want a tasty and wholesome dinner. What I like about this salad first of all is that you can make it in advance. In fact, it will get better with a few hours left in the fridge so that the flavours infuse into the potatoes. Next, is its simplicity and versatility. You can change the ingredients to suit what’s in your fridge and the cooking and assembly will take you a mere 30 minutes.

I’ll give you my basic recipe and then suggestions to change it as you please.

SaladePaysanne_001

Ingredients
Serves 4 people as a main or 8 as a starter

8 to 10 medium potatoes, peeled
100g bacon
A handful of parsley
A small bunch of chives
75g very good hard cheese such as Comté, vintage cheddar, Emmenthal…

Dressing:
1 1/2 tbsp Dijon mustard
3 tbsp vinegar (red/white wine vinegar, cider or malt)
6 tbsp extra virgin olive oil
Salt and pepper

Method

  1. Peel and place the potatoes (cut in half if they are big) in the internal basket. Add 500g  water in the TM bowl, set the basket inside the bowl and cook 25min/Varoma/speed 1. Check the potatoes are cooked at the end and add more water and time if needed.
  2. While the potatoes are cooking, make the dressing by mixing the mustard, vinegar and salt & pepper together in the serving bowl.
  3. Whisk in the oil to get an emulsion (i.e. the oil is incorporated in the mustard/vinegar mixture). I like my dressing to be strong and mustardy. Feel free to reduce the mustard but bear in mind that the potatoes absorb a lot of dressing so it needs to be strong for the best effect (you don’t want your dressing to be too oily).
  4. Fry the bacon in a dry pan until golden. Tip onto kitchen paper to absorb the excess fat.
  5. Using scissors, finely chop the herbs into the dressing. Add the bacon and the cooked and sliced potatoes (the potatoes must be still hot at this stage for maximum dressing absorption).
  6. Toss into the dressing and leave to cool at room temperature.
  7. Meanwhile, cut the cheese into small dice. Add to the cooled potato mixture and either eat now or refrigerate until use. Take out of the fridge 15 minutes before serving to get back to room temperature.
  8. Variations: you can add boiled eggs, sliced tomatoes, cooked green beans or asparagus to the salad. Substitute the bacon with salami or any cured ham, cut in chunks. Use blue cheese instead of hard cheese for stronger flavour. Add toasted walnuts for some extra crunch. A few thinly sliced spring onion (or scallions) would also be nice. Use your imagination and make this salad your own!

 

Salmon Terrine

I hope you all had a great time at Christmas with your family!

Today, the recipe is another festive dish and it comes from Aja as part of the Supertoinette recipe challenge of the month. It was a very successful starter with a lovely balance of flavours between the lemony salmon terrine, the salty smoked salmon and the creamy and sweet sauce.

Source: Aja

Ingredients

Serves 6 as a starter (can easily be doubled)

200g smoked salmon
400g fresh salmon
25g lemon juice
Dill or chives
2 tbsp mayonnaise
60g cream
1 gelatine leaf
Salt and pepper to taste

For the sauce:
100g Philadephia
50g mayonnaise
1 tbsp ketchup
Salt and pepper to taste
A few drops of Worcestershire sauce

Method

  1. Place the fresh salmon, cut into big chunks into the internal basket. Pour 500g water in the bowl, place the internal basket inside and cook for 12 min/100C/speed 1.
  2. Tip out and shred with a  fork and leave to cool down. Meanwhile, soak the gelatine leaf in cold water.
  3. Whip 50g cream in a separate bowl (for that quantity, I don’t use the Thermomix).
  4. Chop the dill or chives.
  5. Combine the chopped herbs, 2 tbsp of mayonnaise and the lemon juice. Mix in the cooked salmon.
  6. Gently fold in the whipped cream.
  7. Heat the remaining 10g of cream in a saucepan and add the soaked and drained gelatine leaf. Stir well until melted and leave to cool down for a couple of minutes.
  8. Then add this to the mayonnaise and salmon mix. Taste and add salt, pepper or more lemon juice if needed.
  9. Line ramequins dishes with cling film (or use individual silicone moulds) and line with the smoked salmon, cutting bits that hang out of the dish. Make sure there is no hole in the salmon lining.
  10. Pour the terrine in each dish/mould and cover with cling film.
  11. Refrigerate for at least 2 hours (you can also make this the day before).
  12. Before serving, make the sauce by combining all the sauce ingredients.
  13. Turn each ramequin onto a serving plate and serve with the sauce, a sprig of dill or chive and cooked prawns for decoration.
  14. Note: I cooked the prawns myself using the varoma: I placed 500g of water in the bowl and heated it for 6 minutes/Varoma/speed 1. Meanwhile, I coated the raw prawns with a bit of olive oil and lemon juice, salt and pepper. I placed them in the varoma and put the varoma on the bowl. I cooked them for 3 minutes/Varoma/speed 1 (I only had about 15 prawns so if you have more check after 3 minutes and add a couple of minutes more if needed). Don’t overcook the prawns! They are cooked when they are firm to the touch.