Salmon with shallots, salty caramel & pickled cucumberSalmon and caramel may sound odd together, but it works. I've added dill to the traditional mix.Cranberry & pistachio mendiants
by Dixie Elliott | Cuisine issue #155
Photo by Steve Brown 100g good-quality white chocolate, coarsely chopped
100g good-quality dark chocolate, coarsely chopped
1⁄2 cup craisins
1⁄3 cup pistachio kernels, coarsely chopped
Line 2 baking trays with baking paper. Put the white and dark chocolate in separate heatproof bowls and place each bowl over a saucepan of simmering water. Stir occasionally until the chocolate is melted and smooth. Remove the bowls from the heat and stand for 5 minutes to cool slightly.
Spoon tablespoons of chocolate on to the prepared baking trays, spreading each out to form a 5cm-diameter round. Top each round with craisins and pistachios before the chocolate sets. Stand at room temperature for 30 minutes or until set then serve.
You can store the mendiants in an airtight container in a cool place for up to 3 days, layered with baking paper to prevent them from sticking together.
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