Ingredients:

400g salmon fillets, steamed and flaked
salt and freshly ground black pepper, to taste
45ml (3 tbsp) capers, finely chopped
20ml (4 tsp) fresh dill, finely chopped
50ml olive oil
rind and juice of 1 lemon
3 sheets of phyllo pastry, each cut into 12 small squares
30ml (2 tbsp) butter, melted
200ml crème fraîche

Method:

1. Preheat the oven to 180°C.
2. In a large bowl, combine the salmon, salt, pepper, capers, dill, oil, rind and juice and mix well.
3. Lightly grease a 12-hole muffin tin with butter and line each opening with a phyllo square. Brush the top of this with butter and repeat twice so that you have 3 layers of pastry.
4. Gently spoon in the salmon mixture and bake until the pastry is golden, about 5 minutes.
5. Serve the tarts with crème fraîche.

Recipe and styling by Anna Montali; photograph by Graeme Borchers – published in the Food & Home Entertaining January 2009 issue

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Ingredients:

2 sweet potatoes, peeled and shredded
3 large eggs, lightly beaten
60ml (¼ cup) cake flour
15ml (1 tbsp) ground cloves
10ml (2 tsp) ground cinnamon
oil, for frying

Topping:

6 slices of bacon, fried
125ml (½ cup) crème fraîche
60ml (¼ cup) honey

Method:

1. Wrap the potatoes in a kitchen cloth, squeeze out as much liquid as possible and set aside.
2. In a mixing bowl, combine the potatoes, eggs, flour and spices.
3. Heat the oil in a large, heavy-based frying pan and carefully place 30ml (2 tbsp) of potato mixture at a time into the hot oil. Flatten the fritters with a fork and fry for about 2 minutes. Flip over and fry for a further minute. Remove from the pan and drain on paper towel.
4. Serve the fritters hot, topped with bacon and crème fraîche and drizzled with honey.

Recipe and styling by Anna Montali, photograph by Graeme Borchers; extract from Sweeten the pot(ato) published in Food & Home Entertaining November 2009 issue.

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Ingredients:

6 portions hake fillets (skin removed)
1 large potato, boiled and mashed
zest of 1 lemon
100ml fresh coriander, chopped
100ml fresh parsley, chopped
3 garlic cloves, crushed
6 spring onions, chopped (white part only)
6 fresh chives, chopped
50ml flour
1 tbsp butter
2 eggs, beaten slightly
salt and freshly ground black pepper
1/2 cup breadcrumbs (use homemade / bought breadcrumbs)
1 cup oil for frying
Lemon and Tartar sauce to serve

Method:

1. Pre-heat oven to 200ºC, place the fish on a baking tray, drizzle with olive oil, fresh lemon juice, 1 crushed garlic clove, salt and pepper. Cook the fish for 25 minutes.
2. Flake the fish in a bowl and then add the potato, zest, coriander, parsley, garlic, spring onions, chives, flour, butter and eggs and mix together well. Add salt and black pepper.
3. Shape the mixture into golf ball-sized portions and then roll them in the breadcrumbs to coat the surface evenly.
4. Place the fish cakes on a plate and refrigerate for 20-30 minutes to cool them down. This will help to retain their shape during frying.
5. Heat the oil in a small pot and bring to the boil. Add the balls and fry until golden brown. You may have to do this in a few batches.
6. Drain on a paper towel and serve with lemon wedges and Tartar sauce.

Ingredients:

salt and black pepper
250g green beans
500g beef fillet
few sprigs of fresh thyme
olive oil
½ a small red onion, peeled and very finely chopped
handful of soft fresh herb leaves picked and chopped
1 tsp Dijon mustard
1½ tbsp white wine vinegar
extra virgin olive oil

Method:

1. Bring a large pot of salted water to the boil.
2. Drop in the beans and cook for about five minutes.
3. Drain once cooked.
4. To make the marinade, mix the chopped onion in a bowl with the herbs, mustard, vinegar and four tablespoons of extra virgin olive oil.
5. Season with salt and pepper to taste, then add the hot cooked beans and toss.
6. Put the mixture to one side and allow to cool.
7. Season the fillet all over with salt and pepper.
8. Strip the leaves from the thyme and chop them up roughly.
9. Sprinkle the thyme over the fillet.
10. Heat a heavy frying pan, add a splash of oil and make sure the oil is hot before frying the beef fillet for one minute only, turning it every few seconds to sear it.
11. Take the meat out of the frying pan and put it on to a plate to rest.
12. Using a sharp knife, slice the seared fillet as thin as possible. Lay two or three slices on a plate and season again.
13. Place some of the beans on top, spooning over some of the marinade.
14. Drizzle with some extra virgin olive oil.