Chocolate mousse

Chocolate Mousse
Six to eight servings
Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child.

6 ounces (170g) dark chocolate, chopped
6 ounces (170g) high fat dairy free spread, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract

Method
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, dairy free spread and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Storage: The mousse au chocolat can be refrigerated for up to 4 days

Panko crusted salmon

Ingredients

4 teaspoons olive oil
4 pieces thickly cut, boneless salmon
Salt and pepper to taste
2 tablespoons honey mustard
2 teaspoons thyme
2/3 cup panko bread crumbs (or ordinary are fine)
2 tablespoons parsley
1/2 teaspoon sweet paprika

Method
1. Preheat the oven to 400 farenheit.  Set the salmon on a foil lined baking sheet skin side down.  Sprinkle wih salt and pepper.
2. In a small bowl, combine the honey mustard and 1 teaspoon of thyme.  In another small bowl mix the breadcrumbs with the remaining teaspoon of thyme, 4 teaspoons of olive oil, parsley and paprika,  Add the salt and pepper.
3. Using a small spoon, spread the mustard mixture on the salmon; top with the breadcrumb mixture.
4. Roast the salmon for 12-14 minutes or until it is almost completely firm to the touch and flakes when poked with  a fork.  Serve at once.

We serve with fresh vegetables.

Source: simply recipes

Beer battered fish

Ingredients

225 gms self raising flour
1 egg lightly whisked
375 mls beer (lager), chilled
8 white fish fillets, 120gms each
Lemon wedges to serve

Method

1. Place flour in a bowl, add the egg and stir to combine.  Gradually whisk in the beer to make a smooth batter, season with salt and pepper.  Cover with cling film and place in the fridge for 30 mins to rest.
2. Coat 2 pieces of fish one at a time in batter, drain off the excess.
3. Fry in oil until golden brown and cooked.  Drain onto a plate with paper towel.    Repeat in batches for the remaining fish.

Serve with the lemon wedges and chips and a salad.

Source: Masterchef