Rocket, Baby Spinach and Sliced Red Onion to serve
Method
Preheat oven to 180 degrees.
Heat oil in a frypan on high heat. Fry salmon skin side down for about 3 minutes until skin is golden and crispy. Turn fillets over and cook in oven for 5 minutes.
Meanwhile, saute asparagus and grape tomatoes until asparagus is just tender. Arrange salad leaves and onion on a plate. Top with salmon, asparagus and tomatoes and drizzle with a little balsamic vinegar. Serve immediately.
Heat oil in a large frying pan over medium heat. Add onions. Cook for 3 minutes, or until soft. Reduce heat to low. Cook, stirring often, for 15 to 20 minutes, or until onions are light golden. Add sugar and vinegar. Cook for a further 5 minutes. Set aside to cool.
Notes
Use as a condiment for hamburgers or hotdogs. Consider as a topping for canapes, tarts or bruschetta.
Preheat the oven to 180 degrees. Toast pecans in frypan on medium heat, set aside. Cut croissants in 5mm slices and layer in a 35-23cm ovenproof dish. Roughly chop pecans and scatter on top along with the plain chocolate.
Place the milk and cream in a pan and just bring to the boil. Using an electric mixer or hand whisk, beat the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in the heated milk mixture and then stir in the white chocolate until melted - you may need to place this over a pan of simmering water if the mixture has cooled down to much. Stir in enough bourbon to taste.
Pour egg mixture over the croissants. Cover tightly with foil and set aside for ten minutes to allow the croissants to soak up the custard. Bake for 25-30 minutes until just set but with a slight wobble in the middle. Remove the foil and discard.
Pre-heat the grill to medium. Heat the apricot jam in a small pan or the microwave and when syrupy use to brush all over the top of the pudding. Flash the pudding under the grill for 2-3 minutes until bubbling and lightly golden. Serve warm or at room temperature with whipped cream.
Place butter and golden syrup in a saucepan over low heat. Cook, stirring occasionally, for 8-10 minutes or until butter has melted.
Combine Bi-carbonate of soda and boiling water in a jug. Remove butter mixture from heat. Add bicarbonate of soda mixture and stir to combine. Add butter mixture to flour mixture and stir to combine.
Roll level tablespoons of mixture into balls and place 4cm apart on a baking tray lined with baking paper. Bake for 15 minutes or until golden brown but still slightly soft. Cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Preheat oven to 130 degrees. Line a baking tray with baking paper and draw a 23cm diameter circle on the paper. Turn the paper over.
Using an electric mixer, whisk egg whites until soft peaks form. Add caster sugar one spoonful at a time while still mixing until mixture becomes stiff and shiny.
Combine corn flour, white wine vinegar and vanilla essence and fold into the egg white mixture.
Spoon half the pavlova mixture on to the prepared circle and then put large scoops around the edge to form a rim.
Bake for 1 and a half hours. Allow to cool in oven for at least 3 hours. Transfer to a wire rack.
