Puff pastry wreath of birds’ nests

Posted on May 31, 2024

This puff pastry wreath does great on a buffet, but you can also serve it as a main course with a stew or with a tomato sauce and rocket for a summer twist.

Ingredients

– 800 g mixed minced meat

– 1 tbsp dried oregano

– 1 tsp onion powder

– pepper & salt

– 6 eggs

– 1 tbsp vinegar

– 4 slices of puff pastry

– 1 egg yolk

– 1 tbsp black sesame seeds

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Methods

Bring water to the boil with a dash of vinegar. Boil the eggs in it for 8 minutes.

Let them cool off in cold water and peel them.

Mix the minced meat with the oregano and onion powder, season with salt and pepper.

Take a small ‘hand’ of mince, make a dimple in it and place an egg in it, form the mince around the egg into a ‘bird’s nest’. Repeat for all the eggs.

Preheat the oven to 180°C.

Lay the slices of puff pastry open to form a wide ribbon. Place a bird’s nest in the centre of the strip each time. Lay them all on one with a few cm space.

(1 puff pastry wreath consists of a maximum of 6 bird’s nests).

Fold the puff pastry halfway up to the bird’s nest and between each nest press the dough together. This will give you 6 clusters in this case. Shape into a circle and place on an oven tray lined with baking paper.

Tip: do you have any leftover puff pastry? Make a braid of it and put it between the bird’s nests.

Beat the yolk of the egg kept aside and brush the puff pastry with the egg.

Sprinkle with the sesame seeds and bake for 35 minutes in the preheated oven.

Delicious with a sauce of your choice.

Haddock with Provence sauce and jacket potatoes

Posted on May 24, 2024

A nice piece of haddock always tastes good. Put it in a Provençal jacket by using courgette, tomato, aubergine… Add Provençal herbs and you get a delicious sauce full of summer flavours. Delicious to combine with jacket potatoes.

Ingredients

– 600 g firm potatoes

– 1 onion

– 2 cloves of garlic

– olive oil

– butter

– 1 aubergine

– 2 courgettes

– 1 spice peel

– 2 tomatoes

– 200 ml passata

– 1 tsp Provencal herbs

– pepper

– salt

– 600 g haddock fillets

– 0.50 bunch of basil

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Preparation

Peel the potatoes and boil them al dente in lightly salted water.

Peel and finely chop the onion.

Fry the onion with the crushed garlic in olive oil until translucent.

Dice the aubergine and add it.

Also dice the courgette and add. Add the spices and stir-fry for 2 minutes.

Dice the tomatoes and stir-fry. Pour in the passata and bring to the boil. Season with the herbs, pepper and salt.

Meanwhile, drain the potatoes and steam well. Then cut them into wedges and fry them on a high heat in butter with olive oil until golden brown and crispy.

Divide the fish into 4 pieces, season with salt and pepper and place them between the vegetables in the sauce. Let cook for about 5 minutes.

Divide the fish with the vegetables and sauce among the plates and spoon the jacket potatoes on top. Finish with the basil.