So Easy Salmon Pie

What do you like to eat when you've just survived days and days of Christmas dining with all its richness? When you're sick at the very sight of food but need sustenance? I turn to my comfort foods, one of which is Salmon Pie.
Normally I take a full fillet of salmon and sear it in a frying pan then wrap it in pastry and call it Salmon Wellington but this time, I was using pre-cut, left over sashimi salmon so I decided to make individual pies (which I have to admit worked out so well that I'm going to make it this way from now on!).

Ingredients (makes 4 small pies or 1 large sized pie)

• 300g Fillet salmon, cubed into even sized pieces about the size of regular dice
• Squeeze of lemon juice (optional)
• Salt & Pepper to taste
• 2 Sheets of pre-rolled puff pastry, thawed from frozen
• 500g baby spinach leaves
• 2 cloves garlic, finely minced
• 1 tablespoon light olive oil
• 2 teaspoons Mild English Mustard (or Hot if you love it)
• 1 teaspoon Butter (to grease your tin-s)
• 1 tablespoon milk to brush over tops of pies
• 4 small pie tins or I used a 6-hole muffin top pan (or 1 medium flan tin)

Method:

Pre-heat your oven to 180 degrees C (mine is a fan-forced oven but set your oven as you would for baking other puff pastry goodies);
Put your cubed salmon into a bowl and season with salt & pepper & mustard and lemon juice (if using), set aside to marinate;
In a shallow frying pan or saucepan, heat the oil, add garlic, fry until lightly golden;
Add baby spinach and sweat until just soft, take it off the heat so it doesn't overcook, leave to cool;
Using a piece of greaseproof or baking paper, smear the bottom of your pie tin(s) with an even coating of butter;
Using the larger of two saucers, invert and place on one corner of a square of pastry and cut around it. This saucer should be about 1 cm larger in diameter than your pie tin;
Cut your second circle from the opposite corner to the first, leaving two corners of your square intact;
Do the same with the second sheet of pastry;
Using a saucer which is roughly the same size as your pie tin, invert it and place it on the remaining pastry and cut around it to make your pie tops;
Gently press each larger round into the bottom of each of your pie tins;
When cooled, layer some baby spinach on top of the pastry;

Spoon cubes of marinated salmon until it covers the spinach;


Position a smaller round in the middle of your pie and bring the lower edge up and over the upper edge then crimp together with your fingers; Repeat with the remaining pie tops;

Brush some milk over the top of each pie;

Poke a small hole in the middle for steam to escape;








Bake in the oven for 10-15 minutes or until the pastry has risen and is crisp.

Served with salad or some steamed vegetables, this makes a lovely light brunch, lunch or dinner or you can even have it cold the next day.  I took these to a lunch the day after I made them and they reheated quite well too.

If you find salmon "fishy", you can also substitute fairly solid white fish such as cod or barramundi or you could grate a little fresh ginger into the marinade. Enjoy! :D

The Quay to a Great Meal

Well I guess I gave the game away in the title so no need to ponder the question any longer!

I fully admit that I was reluctant to dine at Quay. In spite of the many positive reviews and members of my own family calling it their favourite restaurant, year after year, I would look at their menu and ask myself whether any meal, and particularly what was on their menu at the time, was worth $220 per person - without drinks. Even when Masterchef featured the gorgeous and now famous Snow Egg, I resisted, and not only because it was the one dish I was confident I couldn't have due to its egg content.Well I was finally persuaded to give it a go and I am very glad I did.

Quay has to have the best location for a harbourside restaurant. Even better, we were in what I would call the Captain's cabin, a small dining room upstairs from the main restaurant which I imagine could be hired for private functions with the right numbers. With sweeping views of the waterfront and Bridge, what more could you want?
We decided on the degustation menu, of course, with whatever substitutes required by my egg and my friend's nut allergies.

The Library Cookbook

Or to be more precise, the St Andrew’s Cathedral School Library Cookbook!

This blog doesn't usually show advertisements (notice the lack of annoying popups and stuff - so just think of this as a community announcement) but the wondrous Connie W. author of the recipe for Tamarillo, Vanilla and Rosewater Jam was associated for some time with the SACS Library Team who have spent almost three years collecting, writing, testing and revising over a hundred mouth-watering recipes for their cookbook, which boasts the following features:

• An international selection of traditional dishes
• Spectacular food for special occasions
• Simple satisfying meals for the whole family
• All recipes tested by home cooks
• Step-by-step instructions written by educators

All profits from the sale of The Library Cookbook will be used to support the work of  Room to Read - a global organisation seeking to transform the lives of millions of  children in the developing world by focusing on literacy and gender equality in  education.

Founded on the belief that "World Change Starts with Educated Children",  Room to Read works in collaboration with local communities, partner organisations and  governments to develop literacy skills and a habit of reading among primary school children and to ensure girls have the skills and support needed to complete their secondary education. Since 2000, Room to Read has impacted the lives of more than  four million children in Asia and Africa and aims to reach 10 million children by 2015. 

If you would like to support this cause and order a copy (or more) of The Library Cookbook, you can:

1. Visit the library in person and place an order at the front desk (address below),
2. Email the SACS Library Team at: virtuallibrary@sacs.nsw.edu.au with “Cookbook  Order” as the subject or
3. Ring the library on 02 9286 9554.

Each copy of the cookbook costs only $25. If you require the library to post your order to you, please contact them to negotiate postage options.

*Unless you have requested postal delivery, we understand that you will pick up your order at the Library Workroom (St Andrew’s Cathedral School Library, Sydney Square, George Street Sydney 2000) but hurry as the library will only be open for the week beginning December 5th before closing for the holidays.

Email: virtuallibrary@sacs.nsw.edu.au Telephone: 02 9286 9554

  

Please note that YaYa's Yum Yums has no association or relationship with SACS. All enquiries should be directed to the contacts given above.

What's in a Name?

Cabins & Gonz - Cupcakes!

I honestly thought there was nothing new to say about cupcakes but then Lobo came across an offer from the Deal Me! people (one of the many and growing organisations which markets discounted deals as long as a minimum number of people buy it).

I was intrigued because not only was the price amazing (24 cupcakes in four varieties delivered for $35.00) but two of the four flavours on offer were unusual and one must never say no to chocolate!

Do you ever know when a child lies?

He looks up and asks her, "Have you been following the diet I sent to you?"
"Erm, maybe 50%?"
"You know, you really should. It really does get results."

Yeah, alright, it probably does help to follow a diet if one actually opens and reads attached diet plans within sent emails. Sigh. Admittedly I do eat out more than the average person, but surely one can make exceptions.... Particularly when it's Seiobo!



Another tree in the garden of the recently refurbished The Star comes along Seiobo, from the makers who brought you Momofuku. The deets - 15 course degustation for $175. I forget the additional alcohol add-on since I don't usually drink (or eat chocolate...). Bookings are taken via the web whether in NY or Sydney, so when a friend offered a spare place, I can't be so rude as to turn them down just to follow a diet!

Let's start.