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NZ On A Plate

TV ONE

Chris Fortune's Recipes - Episode 8


Chris Fortune in NZ On A Plate on TV ONE

CHRIS FORTUNE'S RECIPES

Regal Salmon, Allan Scott Wines and Sujon Berry fruits

Trio of Regal Marlborough Salmon


Highlighting the versatility and ease of which finger food and easy to prepare ingredients can help with all of your entertaining needs weather you are catering for 5 or 50 guests

Ingredients
Regal Pastrami with Pickled Cucumber
100 g Regal Pastrami Salmon
100 mls white wine vinegar
1 Star anise
2 clove
2 Bay leaves
150 g Cucumber sliced thinly or peeled

Method
Crush the Anise and clove, mix with vinegar and cucumber and leave to infuse for 2 hours. Lay out salmon slices and top with cucumber, roll and present on a plate, garnish with herbs

Macerated Marlborough Regal Salmon in Orange Juice and cardamom with salt water cream

Ingredients
100 mls Orange juice
100 ml Grapefruit juice
6 Cardamon Pods crushed
150 g Salmon fillet, pinboned and sliced thinly

Method

Mix OJ and Grapefruit with Cardamon and pour over thin slices of salmon. Leave for 15 mins and then roll up and place on spoon. Make salt water cream by whipping a little cream and 2 T salted
water with black pepper and serve ontop

Cold Smoked Regal Salmon Crepes with spinach cream fraiche
Ingredients
4 Only savoury Crepes
50 g Cream frache
8 slices Regal cold smoked salmon
24 Spinach leaves
Method
Lay the crepes out and spread with cream fraiche, place spinach and salmon ontop and roll up and cut, serve onto platter

Regal Marlborough Salmon Fillets with Kelp Pepper Crust, Salsa Verde, Summer Greenz and NZ Olive oil crushed chats potato

Using fresh salmon from the Crystal clear waters of the Marlborough Sounds, Filleting and demonstrating easy to add value components that compliment the health and Highlighting the versatility of the fresh natural seafood

Ingredients

150 g Salmon fillet
2 tsp Kelp pepper
20 mls Olive oil
6 small baby potatoes
Handful of spinach leaves
Salsa verde:
1 T FRESH BREADCRUMBS
1 HARD BOILED EGG
3 T FRESH PARSLEY
1 CLOVE GARLIC
1 T VINEGAR
2 ANCHOVIES (OPTIONAL)
2 T CAPERS
1 SQUEEZED LEMON
80 MLS OF EXTRA VIRGIN OLIVE OIL

Method
CHOP PARSLEY ROUGHLY AND CRUSH GARLIC WITH A LITTLE SALT. PUT EVERYTHING EXCEPT OIL INTO A motar and pestle and then drizzle in the olive oil (FOR A THINNER SAUCE ADD MORE) AND SEASON TO TASTE WITH SEA SALT AND FRESHLY GROUND BLACK PEPPER. Coat the salmon with kelp pepper and sear in a hot pan, wilt the spinach and serve with the potatoes, drizzle with salsa verde and oil oil and serve

Kapiti Goats cheese with Sujon Blackcurrant and Manuka Honey and Bee Pollen
Sujons AOK": a wonderful invigorating antioxidant kickstart to your day! Highlighting the ease and benefits of using NZ grown and produced Blackcurrants mixed with manuka honey and bee pollen from the Marlborough Sounds

Ingredients
100 g Sujon Blackcrurrents
4 T Cream fraiche or thickened yoghurt
2 T manuka Honey
1 t bee pollen
3 Only Sponge finger biscuits
Method
Mix the Fraiche and Blackcurrants with the chopped up sponge fingers, drizzle with honey and serve with slice goats cheese and bee pollen


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