Live Cookery Demo With Aymar Gourdet of Le Skinny Chef in association with SuperValu

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Oven Baked Fillet of salmon with Le Skinny Chef red pesto spread and peppers Brunoises

Serves 2

Prep & Cook Time: <30 Mins

  1. Preparation:
  2. Preheat your oven at 180 c
  3. With the sunflower oil grease a baking dish big enough for two 2 portions , place the 2 salmon fillet skin side down , season with salt and black pepper
  4. In a salad bowl combine all the diced peppers and season with little salt and pepper
  5. Spread equally the 3 table spoons of red pesto spread directly over the top of the salmon fillets and repeat with the diced mixed peppers on the top of the spread pesto, tap them gently using the back of a spoons so that the remain in place during baking,
  6. in the preheated oven , Bake at 180c for 20 minute et voila ! Delicately remove the baked salmon from the baking dish and serve
  7. Enjoy this simple dish Serve with steamed potatoes and your choice of vegetables or salad,
  8. Tip: you can replace the salmon with any other type of fish fillets, chicken breast or simply using only vegetables as a vegetarian option to create the similar dish
  9. Voila ! Happy cooking!
  1. Preheat the oven to 200C.
  2. Firstly, place the potatoes in a saucepan and bring to the boil. Simmer for 15-20 minutes until soften. Drain the potatoes and mash in a bowl. Add the oil and parmesan and season with salt and pepper. Set aside for a while to cool.
  3. Next line a ceramic dish or baking tin with baking paper and grease the inside of the paper.
  4. Tip the potato into the tin and press it up the sides of the tin and across the base, to make a firm case for the quiche. Egg wash the base and transfer to the oven. Blind Bake the potato case for 20-25 minutes.
  5. In the meantime, prepare the filling. In a sauté pan, over medium heat, heat some oil and butter. add the onion, garlic, carrots, leek. Cook for 2 -3 minutes or until cooked through. Remove from the heat and set aside.
  6. In a separate bowl, beat the eggs, milk and cream together with some seasoning.
  7. When the base is blind baked, check for any crack that might have appeared and cover with extra egg wash. Once the egg wash has set, spread the carrot and bacon filling and pour the milk mixture over. Sprinkle the cheese.
  8. Place it straight into the oven. Bake for 25 minutes.
  9. Remove from the oven and let it settle for 5-8 minutes before serving.

Serve with a light salad.

Pan sauté Sweet potato and Autumn kale with Le Skinny Chef Roasted Red chilli Peppers

 (Vegan and Vegetarian Easy from Preparation to serving < 30 minutes )

200gr of Sweet potatoes diced

1 medium onion Diced

100gr of carrot diced and precooked (see preparation)

10 good size black kale leaves chopped (Lacinato variety)

4 mushrooms diced

50 gr of fresh peas

2 table spoons of sunflower oil

145 ml of le skinny chef red chilli pepper dip

1 table spoon of chopped parsley

Black Pepper

Salt

  1. In salted boiling water Blanch the diced carrots, after 2 minute add the peas and kale boil for a further 2 minute ,strain all the cooking water and reserve in the strainer to later add the sweet potato preparation .
  2. On a medium heat, preheat a large frying pan with 2 table spoons of sunflower oil, add the onion and sweet potatoes diced and stir for 5 minutes or so till slightly golden, add the diced mushrooms stir for 2 minutes till soft, add the blanched and well strained remaining vegetables and stir gently for 4 minute or so, season to taste with little salt and black pepper, poor in the red chilli pepper dip and chopped parsley, stir for 2 minutes or so et voila!
  3. Delicious dish to enjoy with a steamed gluten free rice or quinoa
  4. Happy Cooking !

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