how to make mustard oil

HOW TO MAKE SALMON PATTIES (SOUTHERN,BAKED)

Tired of dull, fishy salmon patties? Say goodbye to those and hello to bold Southern flavors! These classics are quick and easy to whip up with pantry staples—no need to rummage through the freezer. Plus, they’re fabulously low-carb and can be made gluten-free with ease.

INGREDIENTS

  • 1 (14-ounce) can Wild Alaskan Pink Salmon or 2 cans of cleaned salmon
  • 1 egg
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon Old Bay Seasoning (a must-have)
  • 1/4 teaspoon onion powder or 3 tablespoons diced onion
  • 1/4 cup mayonnaise
  • 1/2 sleeve of saltine or Ritz crackers, crumbled (for gluten-free or low-carb, substitute 1/4–1/3 cup Parmesan cheese or gluten-free breadcrumbs)
  • 1/4 teaspoon salt (optional)
  • 1/4 cup chopped fresh parsley (optional)

INSTRUCTIONS

  • Preheat your oven to 350°F. Prepare a baking sheet by spraying it with nonstick spray or lining it with parchment paper.
  • If cleaning salmon, empty the contents of the can into a bowl. Remove skin and bones, transferring the cleaned salmon to a separate bowl. If using pre-cleaned salmon, simply drain and transfer it to a bowl.
  • Add all remaining ingredients, saving the crackers or Parmesan cheese for last.
  • Divide the mixture evenly into 5–6 portions, rolling each into a ball. Place the balls on the prepared baking sheet and flatten them to about 1/2 inch thick. Optionally, drizzle with olive oil.
  • Bake for 20–25 minutes, or until golden brown. Serve warm.

NUTRITION (PER PATTY)

  • Calories: 85 kcal
  • Carbohydrates: 2 g
  • Protein: 1 g
  • Fat: 8 g
    • Saturated Fat: 1 g
    • Polyunsaturated Fat: 4 g
    • Monounsaturated Fat: 2 g
    • Trans Fat: 1 g
  • Cholesterol: 31 mg
  • Sodium: 300 mg
  • Potassium: 83 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Vitamin A: 273 IU
  • Vitamin C: 4 mg
  • Calcium: 22 mg
  • Iron: 1 mg

HOW TO MAKE GORDON RAMSAY BEEF WELLINGTON AT HOME

Gordon Ramsay’s beef wellington is undoubtedly his most iconic dish. Renowned for his brilliance in reinventing classic recipes, Ramsay consistently delivers exceptional flavor and elegance in his signature creations.

INGREDIENTS

For the Beef Fillet

  • 1 pound beef fillet
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon English mustard

For the Mushroom Filling

  • 4 cups chestnut mushrooms
  • ½ cup chestnuts
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon thyme leaves

For Assembly

  • 2 tablespoons egg wash
  • 1 teaspoon freshly ground black pepper
  • 200 g Parma ham
  • 1 packet puff pastry
  • 1 sprig thyme
  • 1 teaspoon sea salt

EQUIPMENT

  • Pan
  • Bowl
  • Tongs
  • Blender
  • Spatula
  • Cling film
  • Knife
  • Spoon
  • Basting brush

INSTRUCTIONS

  • Prepare the Beef Fillet: Season the beef fillet with salt and black pepper. Heat a pan with olive oil and sear the beef fillet until golden brown on all sides. Remove from heat and brush it with English mustard.
  • Make the Mushroom Filling: In a blender, combine chestnut mushrooms, chestnuts, garlic, salt, black pepper, and thyme leaves. Blend until smooth. Transfer the mixture to a dry pan and cook over medium heat to remove excess moisture. Set aside to cool.
  • Assemble the Wellington:
    • Lay out a sheet of cling film and arrange slices of Parma ham, overlapping slightly.
    • Spread the mushroom mixture evenly over the ham.
    • Place the beef fillet on top, then carefully wrap the ham and mushroom mixture around the beef, using the cling film to roll it tightly.
    • Twist the ends of the cling film to secure the roll and refrigerate until firm.
  • Wrap with Puff Pastry: Remove the cling film from the beef roll. Roll out the puff pastry and wrap it around the beef, sealing the edges. Use cling film to roll it tightly again, then refrigerate for 5 minutes.
  • Prepare for Baking: Remove the cling film from the pastry-wrapped beef. Brush the surface with egg wash for a golden, crispy finish. Use a knife to make decorative slits on top of the pastry and garnish with dried thyme.
  • Bake the Wellington: Preheat the oven to 200°C (392°F). Place the prepared beef Wellington on a baking sheet and bake for 30 minutes.
  • Rest and Serve: Allow the Wellington to rest for a few minutes after baking. Slice into portions and serve. Enjoy your elegant creation!