Frozen puff pastry (225 g), thawed

Salmon filet (enough for two people)

2 cups fresh mushrooms, washed and sliced

¼ cup white wine

1 (10 oz) can mushroom soup

1. Roll out puff pastry (just unroll, you don’t have to use a rolling pin).
2. Place the salmon filet on top and wrap pastry around to cover. (I cut the pastry and salmon in four, so you get nice little individual servings.)
3. Flip the wrapped salmon fillet over and place it on an un-greased cookie sheet or glass pan.
4. Bake at 425 for about 20-25 minutes (depending on the thickness of the salmon, cut in half to check if it’s done).
5. While the salmon is baking, fry and drain the mushrooms, add the wine and mushroom soup and heat until warm.
6. Serve salmon with sauce on top.

Suggestions:
PC sells a 450g package that contains two puff pastries. I just use one of these.

This meal goes well with French fries or rice as a side dish.

1 tsp oil for frying
1 small onion, diced small
2 garlic cloves, diced small
1 lb lean ground beef
1 egg
2 tps Dijon mustard
1 tsp Montreal steak spice
½ tsp Worcestershire sauce

Fry the onion in the oil over medium heat for a couple minutes until soft. Add the garlic and fry for another minute or so.

1. Mix all the ingredients (onion/garlic, hamburger, egg and spices) together in a bowl.
2. Using your hands, make sure the mixture is well mixed. Form into four patties about ½ inch thick.
3. Place patties on a greased grill over medium-high heat. Close lid and cook, turning patties once, for about 10 minutes or until no longer pink inside. (They’ll be less likely to stick to the grill if they’re chilled or frozen first.)

If you’re making these ahead, they can be refrigerated for up to six hours. Or layer them between waxed paper in an airtight contain and freeze. They can be cooked from frozen.

I also sometimes add diced, fried, drained mushrooms to the mix.

2 lbs boneless skinless chicken thighs, cut into 1” cubes
¾ cup plain yogurt
4 Tbsp tandoori masala
2 tsp ginger paste, or minced ginger
2 tsp garlic paste, or crushed garlic
1 Tbsp oil (for frying)

3 Tbsp ghee (or butter if you don’t have ghee)
2 large onions, chopped (will later be pureed)
4 tsp ginger paste, or minced ginger
4 tsp garlic paste, or minced garlic
4 tsp coriander
4 tsp cumin
3 tsp chili powder
1 ½ tsp garam masala
½ tsp turmeric
680 ml jar of passata (or about 3 ¾ cups tomato puree)
1 tsp brown sugar (or to taste)

1 cup heavy (35% whipping) cream

1. In a medium bowl, combine the chicken, yogurt, tandoori masala, ginger and garlic. Allow to marinade for 20 minutes to 24 hours, covered in the refrigerator. (If rushed, you can use non-marinated chicken.)
2. Melt the ghee in a large pot, over medium heat. Sauté the onions until they turn translucent and begin to sweat, about 5-7 minutes. Add the ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn. Add all the spices and cook for a few more seconds.
3. Transfer the onion and spice mix to a blender. Add the passata and blend until smooth. (You can add a bit of water if necessary, to help it blend.)
4. Put the blended sauce back in the the pot and cook over medium-low heat for ten minutes. (If you have time, you simmer it longer for even better flavour.) Taste it and if you’d like it a bit sweeter, add the sugar.
5. Heat the Tbsp of oil in a frying pan, over medium heat. Add the marinated chicken (discard any extra marinade) and cook for about 5-6 minutes.
6. Add the chicken to the sauce and heat everything through and allow to simmer for a few more minutes to ensure the chicken is thoroughly cooked. Stir in the cream.
7. Serve over rice, with naan and oven-roasted broccoli.