Festive Savoury Palmiers

festive-savoury-palmiers

festive-savoury-palmiers

I have been rushing about for the last 6 weeks on a fairly soul destroying property search, hence the radio silence here on the blog – I’ve been cooking but have had neither the time nor the energy to document any of it. Today though, I felt calm, the sun was shining and I was due to visit a friend recuperating in hospital who said he felt like eating pastry. So, in keeping with the season, I made these Festive Savoury Palmiers, managed to photograph them and pack some up before J got to them.  I also stopped to get some fat grapes and squidgy dates before setting off for The Chelsea and Westminster Hospital, which, incidentally is where I had J, sixteen years ago. After a lovely visit, a little wander along the Fulham Road and a restorative macchiato, I met J in Knightsbridge as the afternoon turned to evening. London is looking absolutely stunning in her festive finery. I just love a bit of  sparkle and London is full of it. We wandered around with me stopping to take lots of photos, headed to Soho for a bowl of ramen and finished up by walking through Trafalgar Square before getting the bus home. I am finally feeling festive!

Festive Savoury Palmiers

Harrods, Knightsbridge, Carnaby Street and Regent Street

Festive Savoury Palmiers

Trafalgar Square and Piccadilly Circus

When time is of the essence, it is quite handy to have a few quick recipes up your sleeve and  Savoury Palmiers fit the bill very nicely. They are easy to make and quick to rustle up and you can tweak away at the filling to your heart’s content. Caramelised onions, chopped rosemary and anchovies are a fabulous combination. Sun dried tomato paste, cubes of mozzarella, basil leaves and black olives would also be very nice.

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

  • Servings: 11 - 13
  • Difficulty: easy
  • Print

INGREDIENTS

  • 1 sheet of ready rolled puff pastry – they range from 320 g – 375 g depending on the brand.
  • 300g of sausage meat – either de-skin some sausages, use sausage meat or at this time of year you can use some ready made festive stuffing
  • 1 handful of chopped (cooked)  chestnuts. Save the rest for the sprouts on Christmas Day.
  • 1 finely chopped banana shallot or a medium onion
  • 1 handful of dried cranberries
  • 1 tsp chopped fresh thyme leaves stripped from their stalks
  • 1 Tbsp chopped parsley
  • salt and pepper
  • 1 beaten egg for glazing

INSTRUCTIONS

  1. Preheat oven to 180 C/ 350 F and prepare a baking tray with parchment.
  2. Using a fork or your hand, mix the sausage meat, chestnuts, shallots, cranberries, herbs and pepper (no salt at this stage) in a bowl.
  3. Unfurl the pastry sheet (leave it on the paper in which it comes rolled up) and spread the sausage mixture all over it, as evenly as you can.
  4. Snugly roll up both of the long sides until they meet in the middle. Use the paper to help you get started and don’t worry about the rolls being really tight as the pastry puffs up when it cooks.
  5. Brush the pastry all over with the beaten egg.
  6. Using a sharp knife, cut into approx 1.5 cm slices, laying each one out on the baking tray as you slice.  You might have to re-form them a little on the tray. Leave some room between them as they do spread out on cooking. I managed to get 13 slices out of my roll, including the ends.
  7. Egg wash the pastry again as well as the exposed filling. Don’t skimp on this step as it makes a huge difference to how beautifully burnished they look once they come out of the oven.
  8. Sprinkle over a little flaky sea salt and more pepper.
  9. Bake for 20 mins and let cool a little before serving.
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Festive Savoury Palmiers

Festive Savoury Palmiers

Smoked Mackerel Gratin

Smoked Mackerel Gratin

I see from my notes that I have been making this Smoked Mackerel Gratin for nearly 10 years now. I first made it because I wanted to introduce more of those Omega-3 fatty acids into our diet and it was such a hit with J who would have been 6 years old at that time, that I have been making it regularly ever since. Smoked fish and cream is a food marriage made in heaven. With the addition of potatoes, mustard and herbs this dish becomes a quick, intensely savoury, mid-week meal which only needs a sharply dressed green salad, cutting through the richness, to round it off.

It is an inexpensive dish to boot and very easy to make;

Flake the fish into an oven dish

Flake the fish into an oven proof dish

Cover with cooked potatoes

Cover with cooked potatoes

Make the creamy, mustardy, herb flecked sauce

Make the creamy, mustardy, herb flecked sauce

Pour sauce over fish and potatoes

Pour sauce over fish and potatoes
Strew with grated cheddar and bake for 20/25 minutes

Strew with grated cheddar and bake for 20/25 minutes

Intensely savoury, smoky, and creamy deliciousness.

Intensely savoury, smoky, and creamy deliciousness.

You could add a scattering of  halved cherry tomatoes before covering it with cheese and you could also add a layer of fresh spinach leaves (which you have run under a tap to make wet) under the fish in which case you should increase the milk by about a 1/4 cup.

The smoked mackerel is quite salty as is the cheese so you shouldn’t need any additional salt.

Smoked Mackerel Gratin

  • Servings: 4
  • Difficulty: easy
  • Print

Inspired by Nigel Slater

INGREDIENTS

  • 4 smoked mackerel fillets
  • 8 small potatoes halved
  • 2 cloves garlic
  • 2 Tbsp crème fraîche
  • 1 heaped tsp grain mustard
  • 1/2 cup milk
  • 1 tsp chopped tarragon
  • 1 Tbsp chopped parsley
  • 50g grated cheddar cheese
  • A little butter or oil to grease the oven proof dish.

INSTRUCTIONS

  1. Preheat the oven to 200C/390F and lightly grease the oven proof dish.
  2. Place potatoes and garlic in a saucepan and cover with cold water. Bring to a boil then simmer for 10 minutes. The potatoes should give way to a knife but not be falling apart. Drain and remove the garlic.
  3. Peel off the skin and flake the mackerel into the dish, carefully pulling out any bones which have been left behind. Leave the fish in quite large chunks if you can.
  4. Whisk the creme fraiche then stir in the mustard and whisk again. Mash in the soft garlic and slowly whisk in the milk and stir in the herbs.
  5. Cover the fish with the hot potatoes, then pour over the crème fraîche mixture and top with the grated cheese and a grinding of pepper.
  6. Bake in the oven for about 25 minutes

Serve with a mustardy dressed green salad and some crusty bread to soak up the delicious juices.