TVSN recipes

It was a fabulous show today on TVSN and I won't be surprised if they have a sellout show again.

 I know there were a few viewers wondering where they could find recipes for the dishes cooked today, so I thought I'd better post them here for all the new Circulon Contempo buyers (and of course for everyone else!). If you didn't catch the show, I was showing how quick and easy it is to make yummy meals in a very short amount of time. Below are the recipes I cooked today. 

I didn't get a chance to pull out the pizza I made on set, however, I did make another one for my boys' dinner tonight and I have to say the baking tray would have to make the best crust I have made....a big call I know but I stand behind it! You'll find the dough recipe I used here.

Seared salmon with orange and chilli glazed bok choy

1 salmon fillet skin on

salt and pepper

1 tablespoon olive oil

juice of one orange

1/2 bunch bok choy with base cut off

Method:

• Heat pan without oil for 3-4 minutes.
• Once hot season salmon pieces, add oil to pan and place salmon in skin side down. Leave to crisp up for 4-5 minutes giving it a light push with tongs making sure the whole of the skin is searing onto the frying pan
• Once you see the colour change up the side of your salmon pieces, turn over.
• Add sugar to your frying pan and caramelize, stirring until dissolved (about a minute).
• Add juice of the orange, chilli pieces a pinch of salt and keep stirring. Once you have a syrup, add your boy choy and wilt.
• Remove salmon piece (if you have a thin piece of salmon you may need to remove before you put your bok choy in), toss your greens around in glaze then place on a serving plate with your piece of salmon and drizzle over your orange glaze.

Chicken pie

1 tablespoon olive oil

700g chicken breast, medium diced

salt and pepper

100g butter

1 onion, chopped

1 garlic glove chopped

½ cup plain flour

2.5 cups milk

1 diced red capsicum

2 sheets puff pastry, thawed

Method:

• Preheat oven to 200°C.
• Season the diced chicken with salt and pepper then sear the meat. When lightly coloured, remove from the pan and keep to the side.
• In the same pot, melt butter and then add onions and garlic and sauté for 4-5 minutes.
• Add flour and stir through to form a thick paste, cook for 1-2 minutes.
• Gradually whisk in milk, stirring continually to prevent lumps. Once all the milk is added, whisk until smooth then add chopped red capsicum. Simmer for 2-3 minutes.
• Add seared chicken pieces and simmer for about 2-3 minutes for flavours to combine.
• Remove from the heat and pour into a pie dish.
• Cut out a lid of puff pastry and place on top of your pie mixture making sure the pastry lid is slightly larger than the dish.
• Brush the pastry with egg wash, sprinkle with black pepper and place the pie on a large oven tray then pop it in the oven on the middle rack.
• Bake for 25-30 minutes then leave to cool for 5 minutes before eating, as they will be very hot.

Braised lamb chops

6 lamb chops

2 garlic cloves, smashed

1 fresh tomato, roughly diced

1 brown onion, chopped

2 lge potatoes, par boiled and diced

white wine

1/2 cup peas (frozen are perfect)

50g butter

Method:

• In a large frying pan with high sides, season your chops with salt and pepper then sear the chops.
• Once seared add garlic pieces, onion and tomato. Stir making sure everything touches the base of the pan.
• After 3-4 minutes add potatoes and about 1-2 cups of white wine (enough to just cover chops) and bring to the boil.
• When boiled sprinkle over peas and add butter. Place a lid on top, bring to the boil again then reduce the temperature to LOW and leave for 30 minutes so it is lightly simmering.
• After 30 minutes, break up the potato pieces with your tongs to thicken your sauce then serve with fresh slabs of bread.

For the raspberry pancakes I used this recipe but instead of blueberries I added frozen raspberries.

Happy Cooking