Sweet Potato & Chestnut Mash
This can be made the day before and chilled. Re-heated in the microwave when required
- Cook sweet potatoes with the salt and water until tender. Drain well and retain a ladle full of water.
- Place sweet potatoes, chestnuts, sugar & butter in blender and blitz until smooth. Add enough sweet potato water to obtain the right consistency (about 2 tbsp). Taste and adjust the seasoning if required.
- For a smoother consistency pass through a fine mesh sieve.
Chestnut Crumb
- In a wok or frying pan warm the oil
- Cook the garlic in the oil for a minute to flavour the oil. Then remove the garlic
- Add the crumbled chestnuts and fry for 1 minute
- Add the panko crumb and fry for a further 1-2 minutes until the crumb starts to colour
- (be careful not to burn)
- Remove the crumb from the heat and stir in the parsley and parmesan
- Place into a bowl or tub until required
Dressing
- For best results first plunge the tomatoes into boiling water for a few seconds, then drain and refresh in a bowl of iced water. Peel, deseed and finely chop the tomatoes. Alternatively deseed and finely chop the tomatoes, leaving the skin on.
- Warm 1 -2 tbsp of the oil in a sauce pan. Add the shallots and season.
- Cook the shallots for a couple of minutes until soft but be careful not to brown the shallots
- Add the rest of the ingredients and gently warm through until the tomatoes have started to soften. (this will depend on how ripe the tomatoes are)
- Taste and adjust the seasoning if require. Place to one side until needed – gently warm before serving
Salmon
- Pre-heat oven to 180°c Fan
- Season the salmon and place onto a greaseproof paper lined baking tray
- Place the salmon into the oven and cook for 20 minutes. Make sure the salmon is cooked through before serving
