I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday 8 February 2016

Salmon and Potato Tart.



Salmon and Potato Tart.

Serves 6.

A delicious way to use up your left over boiled potatoes. 

Equipment:
25cm loose bottomed tart tin.

          Pastry.
In a food processor, put in,
-250g plain flour,
-125g chilled butter,
-1 egg yolk (reserve the white)
Process well to combine. If there are too many dry crumbs left add 
-cold water, a tablespoon at a time.
Tip on to a floured surface, knead briefly to bring the dough together.
Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).
Take the pastry out of the oven, brush with the reserved egg white.
Bake 5 more minutes.

          Potato filling.
-350-400g boiled potatoes, slice into 1/2 thickness.

           Cream filling.
In a jug, put in
-150ml milk,
-100ml double cream,
-3 eggs,
-2tbsp chopped parsley,
-salt/pepper.

          To assemble.
Place potato pieces on the base of the tart.
Add 250g smoked salmon.
Pour over the cream filling.
Top with 150g grated cheese.

Bake 35-45 minutes or until golden brown.

Leave to cool for at least 20 minutes.


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