Mark Makes It with Jeff McArthur

Salmon cakes with Mango salsa

Ingredients (salmon patty)

2 pieces of salmon

½ cup of fresh corn kernels

¼ cup of Parmigiano-Reggiano

1 tbsp. of butter

1 shallot (chopped)

1 garlic clove (chopped)

Half lemon (juice)

1 teaspoon of paprika

Bunch of dried parsley

Dash of chili flakes (to taste)

½ cup of panko bread crumbs

2 eggs

Salt and pepper to taste

Olive oil or preferred frying oil

Mango salsa

1 small mango

1 habanero

½ green onion

Half lemon (juice)

2 teaspoons olive oil

Salt and pepper to taste

Preparation

In a medium bowl, cut up the salmon into medium chunks and add to bowl. In a separate skillet or pan char the corn with butter. Add corn to bowl with remaining ingredients and mix with spoon before adding all the ingredients into a mixer. Pulsate only a couple of times to mix all the ingredients but still keeping the salmon chunky.

Cover surface of pan with olive oil and place on medium heat. Make patties

with the salmon mixture and fry both sides (about 2 minutes a side)

Mango salsa – dice the mango, finely chop up the habanero and green onion. Place remaining ingredients in a small bowl and mix

Plating – add a smear of tzatziki to the plate. Place a salmon cake on top and spoon mango salsa on top.

Sausage Squash Crostata with Rapini

Ingredients

One medium and one hot sausage

1 cup butternut squash, cut into 1/2-inch cubes

2 cups of Rapini, ends trimmed

½ an onion (chopped)

2 garlic cloves (chopped)

2 teaspoons of paprika

goat cheese

½ cup of fontina cheese (cubed)

1 egg

Prepared pastry

Preparation

For the squash – You can either sauté in pan with butter or place cubes in a bowl with butter and microwave (faster) until tender. Once squash is done place in medium bowl. Sauté onion and garlic until tender, remove sausage from casing and tear pieces into the pan and sauté. Add squash, rapini and paprika and stir until rapini is wilted.  Place all ingredients into bowl and set aside.

Roll out the pastry and spread goat cheese in the middle. Add all the ingredients into the middle of the pastry and place the fontina cheese all around. Fold over the pastry and leave an opening so you are able to still see the ingredients. You may have to cut excess pastry. Brush egg wash on pastry and place onto a pan with parchment paper. Place in oven at around 400° for 40 min or until pastry is golden brown