Passion on a plate
Celebrity chef Phil Vickery conjures up some delicious recipes to celebrate Valentine’s Day in style.
CREAMY ORGANIC SALMON, SPINACH AND PINE NUT BAKE
Serves: 4
Ingredients:
3 Mission Deli Wraps (Original or Mediterranean Herb)
1 pint milk
40g/11⁄2oz soft unsalted butter
40g/11⁄2oz plain flour
1⁄2tsp cracked black pepper
1⁄2 (5g) fish stock cube
100g/4oz cream cheese
500g/1lb 2oz organic salmon, skinned and cut into 2cm/3⁄4 inch pieces
1 heaped tsp wholegrain mustard
40g/11⁄2oz pine nuts
65g/21⁄2oz (half bag) fresh spinach, cooked, well drained and squeezed out
80g/3oz mozzarella, thinly sliced
Method: 1 Pre-heat oven to 220℃, fan oven 200℃, Gas Mark 7.
2 First of all, cut out the wraps to fit one large baking dish or four individual dishes. There will be three layers of wraps in each dish, which will look rather similar to making a lasagne.
3 Put the milk, butter, flour, black pepper and stock cube into a large saucepan. Heat, stirring constantly with a whisk until thickened and smooth, then stir in the cream cheese. Spoon a third of the sauce into a separate dish. Add the salmon chunks to the remaining sauce and cook for 2 minutes, then stir in the mustard, pine nuts and spinach. Try not to break up the salmon too much.
4 Place one layer of wrap into each baking dish and spoon in half the salmon mixture.
5 Top with another layer of wrap, then the other half of the salmon mixture, then the last wrap.
6 Cover the top wrap with the rest of the sauce and lay over the sliced mozzarella.
7 Bake in the pre-heated oven for about 20 minutes until well browned.
8 Serve with a dressed green salad.
BLUEBERRY & LEMON QUESADILLAS
Serves: 4
Ingredients:
4 Mission Deli Wraps (Original)
250g/9oz mascarpone
4tbsp Tiptree lemon curd
Finely grated zest of 2 large lemons
Juice of 1 large lemon
2tbsp chopped fresh mint
225g/8oz fresh blueberries
Icing sugar and fine shreds of lemon zest, to decorate
Method:
1 Lay the wraps on a flat surface and use a heart-shaped or circular cutter to cut out four shapes from each wrap.
2 Heat a large non-stick frying pan and add the shapes, a few at a time.
3 Cook for 1-2 minutes on each side until lightly browned and crispy.
4 Remove and cool. Meanwhile, beat the mascarpone and lemon curd together in a large bowl.
5 Add the lemon zest, lemon juice and mint, stirring well, then add the blueberries and carefully mix them in, without breaking them up.
6 Spread the mixture thickly onto half the cut out shapes and top with the remainder. Serve, sprinkled with a little icing sugar and decorated with fine shreds of lemon zest.
CHOCOLATE BISCUIT, DRIED CHERRY & MARSHMALLOW WRAPS
Serves: 4
Ingredients:
4 Mission Deli Wraps (Original)
200g/7oz dark chocolate, broken into pieces
100g/4oz milk chocolate, broken into pieces
2tbsp golden syrup
2tbsp delicately flavoured olive oil
8 digestive biscuits (120g/5oz), crushed lightly
60g/21⁄2oz semi-dried cherries
60g/21⁄2oz semi-dried cranberries
50g/2oz sunflower seeds
50g/2oz mini marshmallows
Method:
1 Lay the wraps on a flat surface. Melt the chocolate in a heatproof bowl positioned over a pan of simmering water. When melted, add the golden syrup and olive oil.
2 Mix well, then add the rest of the ingredients and carefully stir together. Share the chocolate mixture between the wraps, then fold and roll up tightly in the normal way.
3 Wrap in cling film and chill for 2 hours. To serve, slice diagonally into 1cm/1/2inch thick slices.
