Two deliciously simple recipes from Dish Fast, the new cookbook from the team behind New Zealand food magazine Dish.
SALMON, POTATO, GREEN OLIVE & FENNEL TRAY BAKE (GF)
Midweek dinners should be easy. Combining rich, silky salmon with the fragrant aniseed flavour of fennel, zesty orange and potatoes makes an impressive one-pan meal.
- 800g Agria potatoes, sliced 1cm thick
- 1 large fennel bulb, thinly sliced, fronds reserved
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 tablespoon fennel seeds
- long strips zest and juice of 1 orange
- 12 green olives, pitted or stone in
- 2 cups chicken stock
- sea salt and ground pepper
For the fish
- 4 skin-off salmon fillets (about 200 grams each)
- 1 teaspoon each smoked paprika and ground turmeric
- 2 teaspoons cumin seeds
- 2 tablespoons olive oil
Preheat the oven to 180°C fan bake.
Put the potatoes and all the remaining ingredients in a large bowl and toss together. Tip onto a large baking tray and spread out in an even layer. Season very generously with salt and pepper and roast for about 25 minutes, or until the vegetables are tender, stirring once.
Place the fish on a plate and spoon over the combined spices and oil. Season with salt. Place over the vegetables and roast for about 10 minutes, or until the fish is just cooked through and easily flakes apart. Cooking time will depend on the thickness of the fish. Top with fennel fronds to serve.
Cook’s note: I served the salmon with quick-fried green beans. Heat a little oil in a frying pan, when hot, add trimmed green beans in a single layer and cook for a couple of minutes until lightly blistered on both sides. Transfer to a plate and sprinkle with salt. Cook as many beans as required, then arrange amongst the salmon.
MOLTEN DARK CHOCOLATE & HAZELNUT PUDDING
A quick stir-together pudding that bakes to gorgeous soft and pillowy deliciousness. Serve with lashings of ice cream or cream – or both!
- 180g butter
- 200g dark chocolate (70% cocoa solids), chopped
- 3 large eggs
- 125g caster sugar
- 1 teaspoon vanilla extract
- 2 tablespoons plain flour
- ¼ teaspoon sea salt
- 1 cup roughly chopped hazelnuts
- icing sugar for dusting (optional)
Equipment: 5-cup capacity baking dish
Preheat the oven to 160°C fan bake.
Put the butter and chocolate in a heatproof bowl and place over a saucepan of simmering water to melt. Don’t let the base of the bowl touch the water. Set aside to cool.
Whisk the eggs, sugar and vanilla extract together in a large bowl until pale and thick.
Stir in the melted chocolate, then use a large metal spoon to fold in the flour and salt. Stir in half the hazelnuts and tip the mixture into the baking dish. Scatter over the remaining hazelnuts and bake for about 20-25 minutes, or until the pudding is set but still with a little wobble in the centre.
To serve: Dust with icing sugar, if desired, and serve immediately with ice cream or cream.
These recipes are extracted from Dish Fast by Sarah Tuck and Claire Aldous, ICG Media, RRP$45