Pastry & Everything is Good

Yes indeed, pastry and pretty much everything is good with me. Meat and pastry is the king  (I’m known for scoffing M&S sausage rolls on the train ride home – if 2 of 6 make it to my fridge they are very lucky indeed), but generally you can’t go wrong with anything and pastry – vegetables, fruits (especially, apples, pears and cherries), custard.

A recent favourite is pastry and salmon. It’s really easy to prepare and compelled my dinner guest into trying to pass me with a clunky two-handed backhand of a compliment –  “I’ve noticed you’ve got much better at cooking over the last 2 years” – which was his way of saying “your cooking used to be pretty….. well…. meh!” Thanks Chris but I still remember your inedible curry at Uni.

Anyway, I add lemon zest to the seasoned salmon fillet and then cover it with baby leaf spinach before wrapping it in pastry, egg-washing (sounds like a euphemism) and baking for 25 mins. I served it with a salad of baby new potatoes, radish, spring onion, fennel, gem lettuce leaves and tomatoes with a simple dressing of olive oil, garlic, lemon juice, honey and mustard powder.

salmonparcel

Salmon & Spinach Parcel

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Spaghetti al Tonno

This is a very quick and tasty favourite. Wholemeal spaghetti (wholemeal spaghetti has a delicious nuttiness to it) with black olives, toasted pine nuts, tuna and pesto. Liberal drizzle of olive oil and some fresh ciabatta.

spaghetti tuna

Spaghetti w/ tuna, black olives and pine nuts