CRANBERRY STILTON RECIPES

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SALMON EN CROûTE RECIPE - BBC FOOD



Salmon en croûte recipe - BBC Food image

A whole salmon en croûte is a lovely Christmas party centrepiece. This simple recipe uses readymade pastry to make it quick and easy.

Provided by Nigel Slater

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 12

Number Of Ingredients 10

2 medium cucumbers, peeled
5 tbsp Dijon mustard
2 tbsp clear honey
1 tbsp white wine vinegar
50g/1¾oz fresh dill, finely chopped
salt and freshly ground black pepper
1 x 380g/13oz ready-made puff pastry sheet
plain flour, for dusting
1 x 2.8kg/6lb salmon, skin removed and filleted into 2 pieces
1 free-range egg, beaten, combined with a little milk

Steps:

  • Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment.
  • Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm/½in thick pieces. Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black pepper and set aside.
  • Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray.
  • Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet.
  • Brush the edges of the pastry with the mixture of milk and beaten egg. Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the centre, so that you can see inside. Brush the pastry with more beaten egg and milk and bake for 45 minutes.
  • Serve with the remaining cucumber mixture.

CREAMY MUSHROOM VOL-AU-VENTS RECIPE - BBC FOOD



Creamy mushroom vol-au-vents recipe - BBC Food image

There’s a reason why mushroom vol-au-vents – crisp, golden puff pastry with a creamy filling – will always be popular: they’re delicious! Serve them as a first course or light lunch – or see the recipe tip for making canapé sized vol-au-vents. Equipment: you will need a 10cm/4in and a 6cm/2½in plain round cutter.

Provided by Angela Hartnett

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 3 large vol-au-vents

Number Of Ingredients 10

500g/1lb 2oz block ready-made puff pastry
plain flour, for dusting
1 egg, beaten
2 tbsp butter
400g/14oz mushrooms, roughly chopped
1 large garlic clove, grated or finely chopped
175ml/6fl oz single cream
4 tbsp finely grated Parmesan, or vegetarian Italian-style hard cheese
few sprigs fresh parsley and tarragon, finely chopped
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper.
  • On a lightly floured work surface, roll out the pastry until it is 4–5mm thick. Using a plain 10cm/4in round cutter, stamp out six rounds. Stamp the centres out of three of these rounds using a plain 6cm/2½in cutter. Discard the centres so you are left with three rounds and three rings.
  • Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg.
  • Top each round with a ring of pastry so the edges match up neatly, press down lightly to join them, then brush the tops with some more beaten egg. Prick the exposed centre with a fork to prevent it from rising too much during baking. Bake for about 20 minutes, or until golden and cooked through.
  • Meanwhile, make the filling. Melt the butter in a large frying pan over a medium–high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well.
  • Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve.

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