25 Sep 2012 - by Gastronome at Home
This dish is a great midweek dinner, if I was Jamie I would say a 30-minute meal, realistically 45 minutes. The inspiration for this dish came from a spare packet of filo pastry lying in the fridge. Salmon en croute is a bit of a palaver to make, plus the possibility of a soggy bottom is too much of a risk. This version is a lot healthier using filo, quicker to make and success is virtually guaranteed. The pasty is simply a fillet of salmon with my latest favourite thing,...READ MORE »
23 Sep 2012 - by Gastronome at Home
If you look at this and think its familiar, i'll forgive if you thought it was an Arctic Roll to begin with. This was not my inspiration nor my intention. Although this dish looks very complicated it is quite easy as long as you are happy to get your hands dirty. It is served with some duck fat fondant potatoes, a garlic and parsley veloute and rabbit croquettes. The rabbit croquettes are braised rabbit meat shredded and breadcrumbed, feel free to use chicken or duck meat.   Place chicken in...READ MORE »