Jenny's Menu
Jenny Cross' dishes included Salmon Steaks and Fallen Angel Coffee Mascapone:
Charentais melon, prosciutto, wild rocket and pecorino salad
Serves 4-6
This combination of fruit, meat, salad and cheese highlights the unique partnership of deli ingredients that display pure and different flavours. Simple and quick this dish will easily satisfy any sweet, salty and tangy cravings.
Ingredients
24 Slices of prosciutto
2 Charentais melons
100g wild rocket leaves
200g pecorino cheese
3 tbsps extra virgin olive oil
sea salt
Remove the outer skin from the melons. Cut both the melons in half and remove the seeds. Slice the melons thinly and and arrange on a serving placte, together with the sliced prosciutto. Wash and drain the wild rocket and sprinkle a few leaves over the top.
Using a potatoes peeler, shave the percornio cheese over the salad and drizzle with olive oil and a little sea salt before serving.
Delicious! The Deli Cookbook by James Martin. Published by Mitchell Beazley £15.99
Salmon Steaks with Avocado and Crème Fraîche Sauce
Serves 4-6
If you want to serve something really special for a summer dinner party that leaves you utterly free from any hassle, this cold salmon dish fits the bill perfectly. Although this recipe serves six, you can in fact line up salmon steaks in any number you like – 12 or even 24 – which makes it ideal for buffet parties and celebrations. In winter, this recipe works equally well served with Parsley Sauce
Ingredients
6 fresh salmon steaks (6 oz/175 g each)
6 small sprigs of fresh tarragon
2 bayleaves
6 dessert spoons white wine
salt and black pepper
Ingredients (for the sauce)
1 good sized avocado
1x200ml tub crème fraiche
1 small clove garlic, peeled
1 teaspoon sherry vinegar
salt and pepper.
To Garnish:
1 bunch watercress or other pretty leaves.
First of all, take a large sheet of foil (24 x 36 inches/60 x 90 cm) and lay it in a shallow baking tin. Wipe the pieces of salmon with kitchen paper and place each one on the foil. Now put a small sprig of tarragon and parsley on top of each one, along with a bay leaf and a slice of lemon (these ingredients are there simply to perfume the salmon very subtly without altering its flavour). Now season with salt and pepper and finally, spoon a dessertspoon of wine over each salmon steak before wrapping the whole lot loosely in the foil. Make a pleat in the top to seal it. Place the foil parcel on a highish shelf in the oven for exactly 20 minutes. Then remove the tin from the oven and let the salmon cool inside the foil without opening it.
Meanwhile, prepare the sauce. Halve the avocado, remove the stone, then divide into quarters and peel off the skin, using a sharp knife if necessary. Place the flesh in a liquidiser or food processor then, using a teaspoon, scrape the avocado skin to remove the last greenest part and add that to the rest. Now pop in the garlic clove, then measure in the sherry vinegar, add salt and pepper and blend until smooth. Next, remove the purée to a mixing bowl and simply fold in the crème fraîche till it's thoroughly blended. Taste to check the seasoning – it might need a drop more vinegar. Cover the bowl with clingfilm and keep in the fridge until you're ready to serve. This should be made only a few hours in advance to keep the luscious green colour at its best.
When you're ready to serve the salmon, undo the foil and, using a sharp knife, ease off the strip of skin around the edge of each steak and discard it. Remove the herbs and lemon, then transfer the fish to a serving dish and decorate with small bunches of watercress or other leaves placed in the hollow centre. Hand round the sauce separately.
Recipe from The Delia Smith Collection: Fish and Delia Smith's Summer Collection. Other Delia recipes can be found at www.deliaonline.com
Fallen Angel Coffee Mascapone
Serves 12
Ingredients
Chopped marrons glaces or stem ginger
3 fluid oz coffee essence
4x250g tubs mascarpone at room temp
3 rounded tbsps caster sugar
21/2 fluid oz brandy
In a large bowl, mix the mascarpone and sugar together. Blend the coffee essence, brandy and chopped marrons glaces or steam ginger in. Divide between serving cups or ramekins, lightly cover with clingfilm and chill in the fridge. When you are ready to serve, remove the clingfilm and lightly dust the puddings with cocoa powder. Serve.
Recipe by Lorna Wing taken from Sainsbury's Magazine.
Channel 4 is not responsible for the content of third party sites.
Dinner Party 4: Jarrod Pepper
Serves 4-6
This combination of fruit, meat, salad and cheese highlights the unique partnership of deli ingredients that display pure and different flavours. Simple and quick this dish will easily satisfy any sweet, salty and tangy cravings.
Ingredients
24 Slices of prosciutto
2 Charentais melons
100g wild rocket leaves
200g pecorino cheese
3 tbsps extra virgin olive oil
sea salt
Remove the outer skin from the melons. Cut both the melons in half and remove the seeds. Slice the melons thinly and and arrange on a serving placte, together with the sliced prosciutto. Wash and drain the wild rocket and sprinkle a few leaves over the top.
Using a potatoes peeler, shave the percornio cheese over the salad and drizzle with olive oil and a little sea salt before serving.
Delicious! The Deli Cookbook by James Martin. Published by Mitchell Beazley £15.99
Salmon Steaks with Avocado and Crème Fraîche Sauce
Serves 4-6
If you want to serve something really special for a summer dinner party that leaves you utterly free from any hassle, this cold salmon dish fits the bill perfectly. Although this recipe serves six, you can in fact line up salmon steaks in any number you like – 12 or even 24 – which makes it ideal for buffet parties and celebrations. In winter, this recipe works equally well served with Parsley Sauce
Ingredients
6 fresh salmon steaks (6 oz/175 g each)
6 small sprigs of fresh tarragon
2 bayleaves
6 dessert spoons white wine
salt and black pepper
Ingredients (for the sauce)
1 good sized avocado
1x200ml tub crème fraiche
1 small clove garlic, peeled
1 teaspoon sherry vinegar
salt and pepper.
To Garnish:
1 bunch watercress or other pretty leaves.
First of all, take a large sheet of foil (24 x 36 inches/60 x 90 cm) and lay it in a shallow baking tin. Wipe the pieces of salmon with kitchen paper and place each one on the foil. Now put a small sprig of tarragon and parsley on top of each one, along with a bay leaf and a slice of lemon (these ingredients are there simply to perfume the salmon very subtly without altering its flavour). Now season with salt and pepper and finally, spoon a dessertspoon of wine over each salmon steak before wrapping the whole lot loosely in the foil. Make a pleat in the top to seal it. Place the foil parcel on a highish shelf in the oven for exactly 20 minutes. Then remove the tin from the oven and let the salmon cool inside the foil without opening it.
Meanwhile, prepare the sauce. Halve the avocado, remove the stone, then divide into quarters and peel off the skin, using a sharp knife if necessary. Place the flesh in a liquidiser or food processor then, using a teaspoon, scrape the avocado skin to remove the last greenest part and add that to the rest. Now pop in the garlic clove, then measure in the sherry vinegar, add salt and pepper and blend until smooth. Next, remove the purée to a mixing bowl and simply fold in the crème fraîche till it's thoroughly blended. Taste to check the seasoning – it might need a drop more vinegar. Cover the bowl with clingfilm and keep in the fridge until you're ready to serve. This should be made only a few hours in advance to keep the luscious green colour at its best.
When you're ready to serve the salmon, undo the foil and, using a sharp knife, ease off the strip of skin around the edge of each steak and discard it. Remove the herbs and lemon, then transfer the fish to a serving dish and decorate with small bunches of watercress or other leaves placed in the hollow centre. Hand round the sauce separately.
Recipe from The Delia Smith Collection: Fish and Delia Smith's Summer Collection. Other Delia recipes can be found at www.deliaonline.com
Fallen Angel Coffee Mascapone
Serves 12
Ingredients
Chopped marrons glaces or stem ginger
3 fluid oz coffee essence
4x250g tubs mascarpone at room temp
3 rounded tbsps caster sugar
21/2 fluid oz brandy
In a large bowl, mix the mascarpone and sugar together. Blend the coffee essence, brandy and chopped marrons glaces or steam ginger in. Divide between serving cups or ramekins, lightly cover with clingfilm and chill in the fridge. When you are ready to serve, remove the clingfilm and lightly dust the puddings with cocoa powder. Serve.
Recipe by Lorna Wing taken from Sainsbury's Magazine.
Channel 4 is not responsible for the content of third party sites.
Dinner Party 4: Jarrod Pepper