Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Salmon with veggies September 14, 2013

Salmon

Ha! Yes I do make savoury dishes too!  😉

This all-in-one parcel is a really easy way to cook and serve dinner.

 

Ingredients

 

200g new potatoes

120g mixed frozen veggies

2 salmon fillets, skinned

zest and juice of a lemon

25g butter

 

Method

 

Pre heat oven to 200C/gas 6. Cut 2 large squares of kitchen foil, about 30cm by 30cm each.

Boil the potatoes until just tender. Drain and halve or quarter, depending on size. Boil the veggies for 3 – 4 minutes, then drain.

Divide the potatoes and veggies between the squares of foil. Put a piece of salmon on top. Add lemon zest and juice and a small knob of butter to each. Season to taste with black pepper.

Wrap up the foil to make 2 parcels, leaving room inside for the air to circulate. Fold to seal the edges tightly.

Put the parcels on a baking tray and cook in the oven for 20 minutes or until the salmon flakes easily.

Serve in the parcels.

 

Serces two.

 

 

 

 

 

Chicken and Mushroom Pasties April 26, 2012

Who doesn’t love a pastie?  This photo is before cooking them as I wanted to freeze them.

I have to admit though, to being useless at making pastry 😦

Ingredients

1 Tbsp olive oil

454g chicken, I used breast but you can use whatever you have

295g tin of condensed mushroom soup

salt and pepper

340g ready-rolled puff pastry sheets, thawed if frozen

1 egg, beaten

Method

Preheat oven to 200C/400F/gas mark 6.

Cut the chicken into bite size pieces.

Heat the oil in a large pan.

Add the chicken to the hot oil and cook for about 10 minutes, add salt and pepper if needed. Cook until it has turned white, you don’t want to brown it.

Add the mushroom soup and cook for 3 – 5 minutes, then leave to cool.

Roll the pastry out to, 30.5cm/12ins then cut into 4 equal squares.

Spoon a quarter of the chicken mixture onto one half of each square.

Brush the edges of the square with a little beaten egg.

Fold the pastry over to make a triangle or rectangle pastie.Seal the edges well and place on a lightly oiled baking sheet. Repeat until all squares are used.

Make shallow slashes in the top of the pastry with a sharp knife, to allow steam to escape.

Brush the pasties with the remaining beaten egg and cook for 20 minutes, or until puffy and golden brown.

Serve hot or cold.

Here’s one I’ve cooked 🙂

 

 
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