3 Course Dinner

Cost : S$40 serves 2 with extra 3 portions of sides, 12 spring rolls & fruits + cheese balance for the next day and the next too.  (Yeah!! Salmon steak is still selling cheap today!! :D)

Menu

Appetizer

Trio Spring Roll

Chicken breast, ham and cheese spring rolls with avocado and passionfruit sauce

Entree

Salmon Passion

Panfried salmon with Avocado,mango, passionfruit, strawberry and mint salsa with 

side of cheesy sweet potato puree and baby carrots

Dessert

Strawberry & Milk

Cut korean strawberries with milk

Menu designed by Monica & Nana

Appetizer ingredients

Chicken breast

Ham

Mozzarella cheese

Spring roll skin

egg

Salt & Pepper

Avocado

Passionfruit

Manuka honey

Entree Ingredients

Salmon steak

Sweet potato

Butter

Milk

Mozzarella cheese

baby carrots

Avocado

mango

Passionfruit

Mint leaves

Salt

Olive oil

Dessert

Korean Strawberries (Sweeter)

Milk

Instructions for Appetizer

Slice chicken breast into thin "sheet".  Pound it flat if you need to.  Season with some salt and pepper.  Put a slice of ham on top then some mozzarella cheese.  Roll into a roll.  Put on Spring roll skin, roll into a spring roll, seal with egg.

Heat oil for deep fry.  Deep fry till golden brown

For sauce, mix 1/4 avocado with 1 passion fruit and a teaspoon of manuka honey.  Mash and whip till it's creamy.   Alternatively, use a balsamic reduction as dip.  

Instructions for Entree

Steam sweet potatoes 

Remove skin, mash with butter till fine.  

In a pan, add mash sweet potato, milk and salt and cook till smooth.  Add mozzarella cheese (optional)

Steam baby carrots, add some butter and salt to taste.

Cube avocado, mango & strawberry.  Mix well with passionfruit and chopped mint leaves.  Set aside for 20minutes

Panfry salmon steak (Instructions in previous menu)

Instructions for dessert

Half strawberries, put in bowl.  Add milk.

Bon Appetit!

Monica Eng

Singapore

Gordon Ramsay's Salmon in Mint Pea Puree

I love salmon. And after seeing Mary's attempt on Gordon Ramsay's Salmon in Mint Pea Puree, It had my mouth watering for days.... I just had to try this recipe myself. I made a little adjustment thou as i've ran out of mint leaves. So i've used crispy bacon as a topping to the salmon instead. I figured Peas and Bacon went well together. And it was sinfully goooood!!!

For the health conscious individuals, you could steam the salmon for 5 mins in a steamer instead of pan frying it like I did. If you're steaming the salmon, serve with skin side down.

The recipe below serves 4

INGREDIENTS
4 Salmon fillets, each about 100-140g
Olive oil
Sea salt and black pepper
Large handful of mint (about 6 sprigs), leaves only
500g frozen peas
A few knobs of butter
200g creme fraiche

Method of cooking

1. To cook the salmon fillets, heat a non-stick frying pan until hot and add 1-2 tablespoons olive oil. Fry the salmon, skin side down, for 3 minutes. Flip over and cook the other side for 1-2 minutes. The flesh should be slightly springy when pressed. Season lightly.

2. Add the mint leaves to a medium pan of boiling salted water. Bring back to the boil, then add the peas and blanch for 2–3 minutes until they are just tender and bright green. Drain, reserving the liquor.

3. Tip the peas and mint into a blender. Add just enough of the reserved liquor to cover the peas and whiz to a smooth, bright green purée. Add the butter and all but 4 tbsp crème fraîche. Season and pulse for a few seconds to combine.

4. To serve. Place the salmon off centre and spoon the pea puree next to the salmon. Accompany with a dollop of crème fraîche.

Preperation time - 10mins.

The cooking time above is for a Medium rare Salmon. Crispy on the outside yet moist and tender inside...YUM....

Bon Appetit!
Monica Eng
Singapore