Check Out These Delicious Kevin Dundon Recipes


Guys, the ‘Cooking with Kevin Dundon’ event is just a few days away! This event is now full but make sure to keep an eye on our events tab on Facebook for more exclusive events.

In the meantime why not try out these delectable recipes from Kevin?

Salmon en Papillote with Red Pepper Jam

En Papillote can be a very healthy way to cook as it gently steams the fish and requires very little oil

Serves 4

4 x150g each salmon
1 red pepper, thinly sliced
1 red onion, thinly sliced
1 baby fennel, cut into 8
8 baby carrots, cut in half or 1 young medium carrot, thinly sliced
salt and pepper
4 tbsp red pepper jelly (optional)
2 lime, zest and wedge
2ozs/50g fresh coriander
4 tsp olive oil
4 tbsp white wine


  1. preheat the oven to 190˚C/ 375˚F.
  2. Cut 4 “A3 size or 30 x 42 cm” sheets of parchment paper in a double layer fashion to ensure its strength while baking or translucent baking paper. Neatly arrange the vegetables on top of the parchment sheets. Place the piece of salmon on top of the vegetable and season with salt and freshly ground black pepper. Spread the red pepper jam on top of each salmon piece. Add a few lime zest and coriander on top. Drizzle over each parcels a teaspoon of olive oil and a tablespoon of white wine.
  3. Fold the parchment paper over from each side and twist either end, much like a cracker making sure that all the fish is sealed in. Bake at 190C/375F/Gas Mark 5 for 20 minutes.
  4. Serve immediately in the little paper parcel.

Tip: Use aluminium foil to parcel the fish,  then encase in parchment paper, this can ease the transferring of the papillote from the baking tray to the plate. Whole fish can be cooked the same way, I would advise to use foil. A 1.5 kg whole salmon will bake 35-40 minutes in a preheated oven to 190˚C.


Roasted Chicken, Maple Mustard Crust

If using chicken fillets, roast the potatoes the first25 minutes then add the chicken fillet in the tray and continue roasting for another 25-30 minutes!

Serves 4

8 chicken thighs, skin removed
2 tbsp maple
2 tbsp mustard
2 tbsp. whole grain mustard
a few leaves rosemary
4-5 cloves of garlic, crushed
4 onions, quartered
4 medium potatoes
salt and pepper


  1. Preheat the oven to 200˚C /400˚F.
  2. In a large bowl, combine maple, mustards, garlic, rosemary and salt and pepper. Add the chicken thighs and combine to coat the chicken with the marinate. Place the onions on the roasting tray and add the coated chicken thighs.
  3. Cut the potatoes into thin slices without cutting all the way through them. The incisions should go about three-quarters of the way down.  Add the potatoes to the chicken tighs and Place in the oven cover with foil and roast for 30 minutes covered. Remove the foil and roast for a further 15 minutes until cooked through.
  4. Remove from the oven and serve immediately.

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Posts from the Harvey Norman blog team.

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