MONDAY MORNING COOKING CLUB COOK-A-LONG
LET’S MAKE DINNER TOGETHER: SALMON CRUMBLE
(with 2 optional BONUS recipes: ROCKET AND HERB SALAD and ROAST FENNEL WITH CHILLI)
THURSDAY 12 DECEMBER 2019
5.00 p.m – 5.45 p.m
ON FACEBOOK LIVE
WHAT YOU NEED TO KNOW BEFORE WE START
Here is a list of all the ingredients and utensils you will need.
Best if you do this before watching our cook-a-long so you are ready to start when we do.
The full recipe can be found in our second book The Feast Goes On on page 158.
We will work through the recipe, step by step, in real time, so you can follow along.
At the end of the cook-a-long, your dinner will be ready!
If you can’t follow along LIVE, the video will be posted on our facebook page immediately after, and you can watch at any time.
This recipe works well if made with a food processor. If you don’t have one, you can make it with a sharp knife and a chopping board.
We will demo both ways.
WHAT TO PREPARE BEFORE WE START:
SALMON CRUMBLE – SERVES 6
If you wish to make it for less or more people, simply divide or multiply the ingredients.
For 2 people, buy 400 g salmon. For 4 people, buy 800 g salmon.
For 10 people, buy 2 kg salmon.
And for the number of people, adjust the remaining ingredients accordingly.
1 kg best quality fresh salmon, skinned and pin boned
(ask your fishmonger to do this)
NOTE: The salmon can be cut into 6 fillets or left in 1 piece (our preference).
180 g sourdough bread (a couple of days old is perfect)
125 ml (1/2 cup) olive oil
180 ml (3/4 cup) verjuice or white wine
3 cloves garlic (or less if you don’t love garlic)
1 long red chili
1 bunch fresh dill, washed and dried
1 bunch flat- leaf (Italian) parsley leaves, washed and dried
1 bunch basil leaves, washed and dried
freshly ground black pepper
Utensils and Equipment
food processor (preferred but not absolutely necessary)
large chopping board
serrated (bread) knife
Optional BONUS recipes:
ROCKET AND HERB SALAD and
ROAST FENNEL WITH CHILLI
120 g baby rocket, washed and dried
1 handful walnuts
1/2 red onion
1/2 bunch mint, washed and dried
2 large fennel
1/2 teaspoon dried chilli flakes
1/2 cup olive oil
1 tablespoon white or red wine vinegar
sea salt flakes
ground black pepper
Utensils and Equipment
1 roasting pan
1 cereal bowl (to give the onions a quick pickle)
1 small juicer
1 large mixing bowl (optional)
1 medium salad bowl