Recipe: No crust Salmon pizza (From Bromsgrove Advertiser)

Recipe: No crust Salmon pizza

1:11pm Friday 8th May 2009

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SOMETHING dawned on Cold Feet star Fay Ripley while she was staying with her husband’s Italian parents.

The actress, who is currently starring as Mrs Perrin in Reggie Perrin on BBC1, had always taken a rigid approach to planning her children’s meals.

But seeing Italian youngsters enjoying a meal with their grandparents, giggling and eating ‘grown-up food’, Ripley realised she had been doing things wrong.

When she got home she decided to cook food that everyone wanted to eat but soon discovered the type of recipe book she needed hadn’t been published – so she sat down and wrote Fay’s Family Food (Penguin, £20). Here are a couple of her recipes to try.

RECIPE: NO CRUST SALMON PIZZA

EVER asked yourself how you’re going to get the kids to eat more fish? Fay Ripley’s answer is to tell them they’re having pizza tonight.

Serves 6

Ingredients

350-400g Italian tomato sauce (homemade or from a jar)
200g Portobello mushrooms
1tbsp olive oil
6 salmon fillets, boned
1tbsp chives, chopped
Handful of chopped basil
1 large ball of buffalo mozzarella
Handful of pitted olives, any colour
Roughly slice the mushrooms and fry in the olive oil until soft.

Method

Pre-heat the oven to 200C (fan)/220C/gas mark 7. Slice the salmon fillets horizontally and lay out on a pizza stone or a large roasting tray lined with baking paper. Overlap the halved fillets to create a circle for your salmon pizza base.

Scatter the mushrooms over the base and cover with the tomato sauce. Sprinkle with the chopped herbs. Then roughly break up the mozzarella and scatter it all over.

Throw on a few olives and bake for 20 minutes. Use the paper to slide the pizza on to a big wooden board. Serve immediately with a green salad and garlic bread.

RECIPE: CHOCOLATE TORTE Serves 8

Ingredients

200g butter, cubed
200g dark chocolate, broken into pieces
6 large eggs, separated
200g caster sugar
Cocoa powder for dusting
A 24cm loose-bottomed cake tin

Method
Heat the oven to 180C (fan)/200C/gas mark 6.

Grease the sides of the tin and line the base with baking parchment.

Melt the butter and chocolate in a glass or metal bowl over gently bubbling water. Leave to cool. Beat the egg yolks and sugar together for a couple of minutes until smooth, then add to the chocolate mix and combine.

Beat the egg whites to stiff peaks and place half into the chocolate/egg mix. Fold gently till combined, then do the same with the remaining egg whites. Pour into the tin and bake in the middle of the oven on a baking tray for 45 minutes or until the centre of the cake feels just set.

Leave it to cool. It will sink down, but don’t panic. When cool, run a knife around the sides and turn out.

Before serving, dust with cocoa. Great with berries and thick whipped cream. It keeps well in an airtight container for up to three days.

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