From the perfect baked salmon to our mouth-watering tomato-ricotta galette, start the Easter long weekend off on a scrumptious note.
Baked salmon with brown rice and kale pilaf
Prep time 10 mins
Cook time: 50 minutes
20g butter, diced
2 tbsp David Jones Extra Virgin Olive Oil
1 leek, thinly sliced
2 garlic cloves, crushed
Finely grated rind of 1 lemon and juice of ½ lemon
1 small fennel bulb, thinly sliced
1½ cups brown rice
500ml (2 cups) David Jones Chicken Stock
4 pieces (about 150g each) salmon fillet
100g David Jones Chopped Kale
¼ cup each coarsely chopped dill, flat-leaf parsley and mint
Coarsely chopped David Jones Roasted Almonds, to serve
Natural yoghurt and lemon wedges, to serve.
1. Preheat oven to 180°C. Heat butter and half the David Jones Extra Virgin Olive Oil in a shallow flameproof casserole or large oven safe frypan over medium-high heat. Add leek, garlic, lemon rind and half the fennel. Sauté until tender (4-5 minutes).
2. Stir in rice to coat well in oil, then add stock and 2 cups water. Season to taste, bring to the boil, cover with a lid or foil and transfer to the oven. Bake for 45 minutes or until rice is tender and most of the liquid is absorbed.
3. Meanwhile, heat remaining oil in a frypan over medium-high heat, add salmon and brown well (2-3 minutes), then turn and brown other side. Transfer to a plate and set aside.
4. Remove pilaf from oven, add David Jones Chopped Kale, the lemon juice and half the herbs; stir to combine. Place salmon pieces on top of pilaf and return, uncovered, to the oven. Bake until salmon is cooked to your liking (4-5 minutes for medium). Serve scattered with David Jones Roasted Almonds, remaining herbs, yoghurt (with remaining fennel added to it) and lemon wedges.
The beauty of this tart is twofold – using a melt-in-the-mouth store-bought pastry makes short work of your prep without compromising flavour, plus this recipe is a versatile jumping-off point when it comes to toppings. We’ve used a mix of large and small tomatoes, but you could try sliced mushrooms and a handful of torn pancetta, or paper-thin slices of pumpkin and a sprinkling of fresh thyme. Shaved asparagus works well too, or for ultimate convenience, a handful of zucchini noodles.
Prep time 20 mins
Cook 30 mins
1 packet (375g) Careme Sour Cream Shortcrust Pastry (available from David Jones), defrosted
250g firm ricotta
¾ cup coarsely grated vintage cheddar
1/3 cup finely grated parmesan
¼ cup finely chopped mixed herbs, such as chives, parsley and mint
1 egg, plus 1 extra egg, lightly beaten, for egg-wash
Finely grated rind and juice of ½ lemon, plus extra lemon wedges, to serve
1 punnet mixed cherry tomatoes, sliced
2 vine-ripened tomatoes, sliced
David Jones Extra Virgin Olive Oil, for drizzling
1. Preheat oven to 220C. Gently unroll the pastry, peel off the plastic backing and place on a lightly floured surface with the longest side facing you. Working quickly, so the pastry doesn’t get too soft, cut one-quarter of the pastry from the right-hand side. Place the longest edge of the piece you’ve just trimmed against the longest side of the remaining pastry piece, overlapping slightly, then press with your fingers to seal. Place on a tray lined with baking paper and return to the fridge to firm up while you make the filling.
2. To make the filling, combine the cheeses, herbs, egg, garlic, lemon rind and lemon juice in a bowl, season generously to taste and mix well to combine.
3. Trim pastry to a rough 30cm round. Spread cheese mixture over pastry, leaving a 3cm border, then scatter with tomatoes. Fold in the pastry border, roughly pleating as you go and brush pastry edges with egg-wash. Drizzle with David Jones Extra Virgin Olive Oil and bake for 20-30 minutes until dark golden brown and crisp on the base and serve warm or at room temperature with lemon wedges.