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The Cook's Pantry filmed 3 delicious recipes at our beautiful Hampshire in SA with Michale Weldon and the assistance of Metricon's Residential Home Designer - Vanessa Barisic. Discover our feature episodes and recipes below.
Dressing: Dill, stemmed removed and finely chopped 15g tarragon, stems removed, finely chopped 20g chives, finely chopped 20g continental parsley, leaves only finely chopped 2 finely diced shallots 500g sour cream 2 tbsp baby capers, roughly chopped 1 lemon, sliced into wedges to garnish
Recipe by Courtney Roulston, serves 6 Ingredients 1.25kg Coles fresh skin on salmon side fillet 2 tbsp Cobram Estate Robust Extra Virgin Olive Oil Big pinch of salt
Method
Preheat oven at 180 degrees.
Place the salmon, skin side down on some baking paper in an oven tray. Coat generously with olive oil and salt. Place in oven for 20- 25 minutes, or until you can poke a knife in and it’s just slightly pink in the centre. Combine your herbs in a bowl and toss through before dividing the mixture into 2 separate bowls (one reserved for garnish).
Whisk in a mixing bowl, one portion of the herbs, shallots, sour cream and baby capers until combined. Garnish salmon with remaining herbs just prior to serving with dressing and lemon wedges on the side.
Watch Youtube Video
Lemon Curd: 4 eggs (two whole, 2 yolks) 150g flour 80g cold butter 2 lemons (juice of)
Recipe by Michael Wheldon Ingredients 1 Coles pavlova 500ml Cream, whipped 1 mango, sliced 2 golden kiwi, sliced 2 green kiwi, sliced ¼ cup toasted coconut 1 Coles gingerbread, crumbled 1 packet of Coles mini fruity meringues, crumbled 100g Almond praline, roughly chopped
In a saucepan on low heat, whisk together eggs and flour until warm and slightly thickened. Add butter and lemon juice and continually whisk together until the butter has melted and mixture thickens up. Remove from heat and store in the fridge until needed. (NOTE: allow to cool before dressing pavlova)
Coat the top of the pavlova with cream and then dollop the lemon curd on top of the cream. Decorate to your liking with mango, kiwis, coconut, passion fruit pulp, gingerbread and praline.
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