Klay Restaurant

Smoked salmon doesn't just go great on croissants and bagels, it also works well with pasta too. Try out this quick pasta recipe. This recipe works well with peas and broccoli too in place of spinach.

What You'll Need - Serves 2-3

150g Smoked Salmon

250g Pasta (Any pasta of your choice)

1/2 Yellow Onion

150g Baby Spinach

2 Cups Milk

1 Cup Fresh Cream

2 Tbs All Purpose Flour

2 Tbs Butter

4 Garlic Cloves

1 Tsp Smoked Paprika

2 Tsp Dried Oregano

Salt & Pepper

Prep - 5 Minutes

Finely dice your onion

Finely dice your garlic (Using a garlic press, pestle and mortar or a grater would give the best results)

Let's Get Cooking - 20 Minutes

In a pot, bring water to the boil and cook your pasta as per the packet instructions

While the pasta is cooking - in a large pan, melt the tablespoon of butter, add the diced onions and garlic

Cook the onions and garlic until soft. Season with paprika and oregano and combine.

Add the flour (I would change into using a whisk at this point) and combine with the onions.

Add the milk and cream and stir until it comes to a boil (It should be a runny sauce) - Turn down the stove to medium heat.

Add the Spinach and Salom and combine.

Season with salt and pepper.

Once pasta is 2 minutes away from being cooked, add it to the sauce and combine.

Stir and combine for another 2 minutes on the heat then serve.

Add a pinch of smoked paprika on top of my pasta and grated Parmesan.

PORK CHOPS:
4 bone-in, center cut pork chops
olive oil
salt and pepper to taste
MAPLE BALSAMIC GLAZE:
1/4 cup maple syrup
3-4 Tbsp balsamic vinegar
2 Tbsp beef broth
1 1/2 tsp Dijon mustard
1 clove garlic smashed
1 sprig fresh rosemary
1 sprig fresh thyme
salt and pepper to taste
Instructions
MAKE THE GLAZE:
In a small saucepan, combine all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about 3 minutes, stirring occasionally. Set aside.
COOK THE PORK CHOPS:
Place cast iron skillet in oven and preheat oven to 400 degrees F.
Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.
Remove skillet from oven and place on burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook 2-3 minutes to sear. Brush pork with glaze.
Flip pork chops over, brush the other side with the glaze, and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (about 5-8 minutes, depending on the thickness of your pork chops).
Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes.
Serve pork chops with a bit of the glaze drizzled over the top if desired.