Smoked Salmon Tarte Tatin

Here's another Tarte Tatin recipe but with a twist this time.....courtesy of those lovely food blogging people at..... JustLoveFoodLeith 


And that twist I mentioned... its muffin size  Shetland Smoked Salmon, Samphire, Herbs, Crowdie and potato Tarte Tatins with a duck egg and lime mayo served with seasonal leaves.

Ingredients:

Scottish smoked salmon slices

Samphire

Chopped chives

Spring onion, sliced finely in diagonal

Parsley leaves (not chopped but whole)

Waxy potatos simply boiled, peeled and crushed (Charlottes jersey Royals or Maris Peer are ideal)

Crowdie (you could substitute cream cheese)

Butter

Sea salt flakes

Freshly ground pepper

Preparation:

1. Line a muffin tin with butter.
2. Cover with smoked salmon slices to the brim, add the potato mix (potato, all herbs, Crowdie cheese, the samphire and season to taste).  Then overlap the ends of the salmon slices to cover the mix.
3. Top with a round of puff pastry (you can make your own, but as usual, Ralph says..... ready made works just as well).  Make sure to tuck in the ends of the pastry all around the edge of the tin.
4. Egg wash it and bake at 220 C for 20 minutes.
5. Take it out of oven and let rest for 5 minutes and then turn by placing a plate or board over before turning so they do not crumble (like they do on The Great British Bake Off).

Serve with seasonal salad, a nice mayo of your liking and a wedge of lime or lemon.

If you're feeling adventurous, for a delicious accompaniment make a Samphire Butter with white balsamic and the juice of one lime.

In a saucepan simmer the Samphire, some parsley and coriander stalks with butter, freshly ground pepper, add just a splash of white balsamic vinegar, the juice one lime, cook for about 5 to 7  minutes until tender, blitz and pass through a fine sieve, let cool and ready to serve.

Banana Tarte Tatin.....the easy way!

Always fancied making a Tarte Tatin but couldn't face the trials and tribulations that ensue?  Well here's a recipe for a Banana Tarte Tatin that even a Jack Russell could follow. It's a quick, painless (relatively) and delicious alternative to the traditional Tarte Tatin!   Made with bananas and toffee sauce, an alternative to a traditional tarte Tatin will be sure to go down well with all the family.

Preparation time: 10 minutes

Cooking time:      20 - 25 minutes

Total time:           30 - 35 minutes    


Ingredients:

• 375g pack fresh Ready Rolled Puff Pastry
• 4 ripe bananas
• ½ x 300g pouch Waitrose (or any other) Toffee Sauce

Method:

Preheat the oven to 200°C, gas mark 6. 

Lightly grease a 24cm round cake, or tarte Tatin, tin. 

Unroll the pastry and cut out a 24cm diameter circle to fit the tin.

Peel and cut the bananas into slices then lay them inside the base of the tin. Pour over the toffee sauce, covering the banana evenly.

Place the circle of pastry over the bananas, tucking the edges loosely round the edges of the tin so that steam can escape. Bake in the oven for 20-25 minutes, or until the pastry is puffed and golden.

Remove from the oven and allow to stand for a few minutes to cool slightly. Using an oven glove to protect your hands, place a serving dish on top of the tin and, holding them firmly together, turn the tarte upside down. Carefully remove the tin. Scrape any remaining sauce in the tin over the tarte Tatin. Serve immediately with chilled  organic Single cream or a generous scoop of good quality Vanilla Ice Cream.

Now if you're feeling really adventurous, why not have a go at making your own vanilla ice cream as this easy, creamy recipe for vanilla ice cream doesn't require an ice cream maker and only takes 10 minutes to cook!

Ingredients:

• 2 vanilla pods
• 500ml/16fl oz double cream (see tip)
• 70g/3oz sugar
• 3 fresh local organic egg yolks
  
  
  
  
  Preparation:
  
  
  
  
  Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.
  
  
• Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.
• 
  
• Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set.

• Top Tip:
• 
  

• Due to the absence of milk in this recipe, the ice cream does not crystallise in the freezer bowl. So there's no need to stir it. Ideal for anyone without an ice cream maker.

Feel free to share this recipe with your friends and.....if you made it and enjoyed it.....let Ralph know, he'd love to hear from you!