Deliciousness From the Deli
Each week we choose tasty things from the deli to put on special; for you to enjoy and this week is no exception. We have whole Salmon sides from Mt Cook Aoraki Salmon, frozen but still delicious, lamb mince (oh the things you can do with that) Julie Familton remember that Persian Lamb Pilaf, Streaky Bacon ends a kilo for only $8.99; perfect for those dishes that call for chopped bacon, and we are crumbing fresh chicken tenderloins for you with our own panko, garlic and herb mix perfect for wraps, burgers and salads.
Here are a few recipes to use all the specials, you know by shopping the specials and by using seasonal produce you can save yourself dollars and dollars.
Recipes shared today:
Filo Strudel with Poached Salmon, Spinach and Roasted Vegetables
Bacon, Corn and Cheese Muffins
Lamb Koftas with Yoghurt Dressing
Filo Strudel with Poached Salmon, Spinach and Roasted Vegetables (this recipe is loosely based on a very old Zarbo Deli recipe from the 1990’s)
Oven 160 ... serves 8
one side Aoraki salmon boned (this week only $30 ea)
1/2 cup water
1/2 cup white wine...sav blanc is good.
1 lemon sliced
freshly cracked pepper
Poach the salmon in all of the above .... bring to the boil reduce heat and simmer for 7 minutes. Remove salmon from the liquid and cool. Remove skin.
8 sheets of filo
Olive oil for brushing
A couple of good handfuls of baby spinach
1 x 680 gm jar of roasted red peppers (or roast two red peppers and remove skin and seeds)
2 courgettes thinly sliced and lightly roasted (these are also on special this week)
2 tspns of fresh dill
1/2 cup ricotta
75 - 100 gms feta
salt & pepper
Place 1 sheet of filo on a board brush with oil, layer next sheet brush with oil. Continue until all 8 sheets are used do not brush last sheet.
With the long side facing you cover 3/4's of the filo with the spinach, next add a layer of peppers, then courgette. Mix the ricotta and feta together with the dill and season. Spoon this along the middle. Remove the skin from the salmon and crumble this on top of the ricotta. Roll into a sausage starting with the filling end.
Place roll on a baking tray and brush with olive oil. You may like to sprinkle with sesame seeds. Bake for 25 mins until golden. Serve with a citrus & caper aioli. Nice!
Bacon, Corn & Cheese Muffins (makes around 18 – 20) (Good for freezing individually for lunches)
When I owned a café oh about twenty years ago I actually lost count of the sheer number of muffins I made fresh each morning. Sweet and Savoury ones were equally popular.
Here’s my recipe for Bacon, Corn & Cheese Muffins.
Grease two standard muffin trays and set aside, turn oven on to 200 bake – you can also make Texan size muffins in this case the mixture will make maybe 12 muffins.
3 cups plain flour
4 tsp baking powder
1 tsp salt
1 tsp cracked black pepper
½ tsp cayenne pepper (optional)
½ cup melted butter or oil
2 cups milk
1 cup grated cheese
1 tin drained sweetcorn kernels
250 gms bacon ends chopped
1 cup fresh herbs (basil, parsley, or mix)
(As an optional addition you could place 1 tsp of caramelised onion jam in the centre of the muffins – we have a lovely local one in stock by Taste of the Alps)
Chop up the bacon ends and fry off quickly, grate the cheese, chop the herbs and drain the sweet corn kernels set aside.
Sift flour, baking powder, salt, pepper and cayenne pepper (if using) into a large bowl. Add the bacon, cheese, corn and herbs to the dry mix and mix gently through.
Mix together the milk, eggs, butter or oil. Add this to the muffin mix and only mix until just incorporated. The secret to good muffins is to not over mix them.
Fill up muffin tins and bake for 15 mins if using standard muffin tins or 20 mins if using Texan size muffin tins.
Now for the lamb koftas, traditionally koftas are cooked over charcoal, you can cook these on the BBQ or midweek just cook them on your stove top, the aroma from the middle eastern spices cooking is quite sensational.
Lamb Koftas with Yoghurt Dressing (so easy and quick to make)
Makes 8 skewers (probably feeds 4 with salads and flat breads)
500 gms Lamb Mince
½ a finely chopped or grated onion
¼ cup panko bread crumbs
3 or 4 cloves of garlic crushed
2 tbsp chopped fresh mint
8 skewers (soaked 30 mins in water)
2 tsp ground cumin
2 tsp ground fennel
1 ½ tsp ground cinnamon
2 tsp smoked paprika
1 tsp ground ginger (or use finely minced fresh ginger)
1 tsp dried chilli flakes (or to taste – you can leave this out if you like)
1 tsp salt
1 tsp cracked/ground black pepper
1 cup Greek yoghurt
1 tbsp extra virgin olive oil
1 clove of garlic crushed
1 tsp ground cumin
1 tbsp lemon
¼ tsp salt and pepper
First up make the yoghurt sauce, combine all of the ingredients and leave in fridge for at least 30 minutes for the flavours to develop, better yet make this ahead of time and leave it overnight.
Put all of the Kofta and Kofta spices into a bowl and mix well with your hands. Wet your hands so the meat doesn’t stick to them, divide into the kofta mix into eight equal portions and shape on the skewers.
Let rest for 30 minutes. This helps the koftas to stay together when cooking.
Heat a large pan (medium high) with a dash of olive oil, cook the koftas in batches for 5 minutes ensuring to turn and cook all over. If cooking on the BBQ – cook for approximately 6 mins.
Serve with the yoghurt sauce, sliced iceberg lettuce or a red cabbage coleslaw, slices of onion and tomato, hummus and chilli sauce make a nice addition.
Hopefully this has given you all some inspiration to use the specials this week.