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Posts Tagged ‘pinch salt’


what you need:

85g watercress, coarse stems removed
115g cream cheese
1 pinch salt
1 pinch black pepper, freshly ground
600g salmon fillet, skinless
400g puff pastry
100g flour, for dusting
1 egg, beaten, to glaze

What you do:

Preheat the oven to 200C  / 400F /Gas mark 6.

Chop the watercress very finely, place in a bowl, add the cream cheese, season generously with salt and pepper, and mix well.

Cut the salmon fillet into 2 pieces. Roll out the pastry on a lightly floured surface to a thickness of 3mm (1/8in). It should be roughly 7.5cm (3in) longer than the salmon pieces and just over twice as wide. Trim the edges straight. Transfer to a lightly greased baking tray.

Place 1 piece of salmon in the middle of the pastry. Spread the top with the watercress cream and place the other piece of salmon on top. Lightly brush the pastry edges with water, then fold the 2 ends over the salmon. Fold in the sides so they overlap slightly and press together to seal. Re-roll the trimmings and use to decorate the top of the pastry, if liked. Brush with beaten egg, and make 2 or 3 holes with a skewer to allow steam to escape.

Bake for 30 minutes, or until the pastry is well risen and golden brown. Test if the salmon is cooked by pushing a skewer halfway through the thickest part and leaving for 4–5 seconds; when removed, it should feel hot.

Remove from the oven and allow to stand for a few minutes, then slice and serve.

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What you need:

1 loaf whole wheat French bread or brioche, sliced
1 cup (220 g) brown sugar
1/2 cup (113 g) butter, melted
3 teaspoons ground cinnamon
1/2 cup (75 g) dried raisins or currants
6 large eggs
1 1/2 cup (350 mL) whole milk
1 tablespoon vanilla extract
pinch salt

What you do:

Pre heat the oven to  190C /375F/ gas mark 5

Combine brown sugar, butter and cinnamon and pour this mixture in a 13 X 9 inch (33 x 23 cm) baking pan. Add dried raisins or currants to the pan and toss until coated well. Arrange slices of bread on top of this mixture.
Mix the eggs, milk, vanilla, pinch of salt and remaining cinnamon and pour over the bread to cover completely. Cover and refrigerate for 2 hours.
Bake covered in the oven for approximately 40-50 minutes.
Uncover and bake another 5 minutes to lightly brown. Remove from oven, cool for about 5 minutes and serve warm.

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What you need:

8 chicken thighs, skinned
1.7 litres hot vegetable stock
2 tbsp olive oil
4 red peppers, deseeded and cut into strips
700g uncooked shelled prawns
2 cans chopped tomatoes
450g paella or basmati rice
400g green beans, trimmed
3 strands of saffron
1 pinch cayenne pepper
1 pinch paprika
1 handful fresh flat-leaf parsley, finely chopped
1 pinch salt
1 pinch freshly ground black pepper

 What you do:

Put the chicken thighs in a large pan, add 600ml (1 pint) of the stock, cover with a lid, and cook over a low-medium heat for 15–20 minutes, or until the chicken is nearly cooked. Remove with a slotted spoon and reserve the stock.

Meanwhile, heat the oil in a paella pan or large frying pan, add the peppers, and cook for 2 minutes. Add the prawns, season with salt and black pepper, then cook over a medium heat, stirring occasionally, for 10 minutes or until the prawns are cooked and pink. Remove the prawns and peppers with a slotted spoon and put to one side.

Add the tomatoes to the pan, then the rice, and the reserved cooking stock and stir. Season again, then add another 600ml (1 pint) of the stock, and the chicken. Simmer gently for 20–30 minutes, or until the rice is cooked, adding the remaining stock as you need it. Add the beans for the last 10 minutes of cooking along with the saffron, cayenne, and paprika. Return the peppers and prawns to the pan, heat through, then sprinkle over the parsley and serve.

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What you need:

3 tablespoons butter
2 teaspoons lemon juice
1 clove garlic, minced
6 pork chops
1 pinch salt

What you do:

Preheat barbecue for high heat and lightly oil cooking grate.

Melt the butter in a small saucepan over medium heat. Stir in the lemon juice and the garlic and heat until garlic is tender. Remove from heat.

Arrange the chops on a plate and coat top side of each chop with the butter mixture. Place chops on the cooking grate butter side down.
Sear over high heat for 1 minute, coating the top side of the chops with the butter mixture while the other side is barbecuing. Flip the chops and sear the other side for 1 minute.

Turn the meat, cover the barbecue and cook 3 to 5 more minutes per side, brushing occasionally with the remaining butter mixture.

Serve hot.

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What you need:

4 small Baking Potatoes ( Washed)
200g Bacon bits
2 Shallots, finely chopped
25g Butter, extra for greasing
100ml Milk
75g  grated Cheddar Cheese
2 tbsp  Parsley (chopped)
1 pinch Salt
1 pinch Black Pepper  (freshly ground)

What you do:

Preheat the oven to 200°C /400°F/Gas mark 6.

Prick the potatoes all over with a fork, then transfer to the oven and bake for 45 minutes, or until tender.

Leave to cool for around 20 / 30 mins.

In the meantime heat a frying pan and dry-fry the bacon bits  for 2-3 minutes, or until golden. Then add the shallots, stir, and fry for a further 1-2 minutes.

Slice off the top third of each potato, horizontally. Using a spoon  scoop out all of  the potato from the skins  into a large bowl. Keep the hollowed-out skins and place into a lightly greased baking dish.

Mash the potato until smooth. Add the milk and butter and beat together . Stir in the grated cheese, bacon bits, and shallots. Season to taste with salt and pepper.

Divide  the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top.

Sprinkle the parsley on top.

Serve hot .

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What you need:

4 Fresh trout  gutted and rinsed
2 Lemons  cut into thin slices
4 oz /125 g  butter, melted
2 oz /60g  flaked Almonds
3 1/2 fl oz / 90ml Dry White Wine
1 pinch Salt
1 pinch fresh black Pepper
3 tbsp fresh parsley  (finely chopped)

What to do:

Preheat the oven to 200°C /400°F/Gas mark 6

Make 3 or 4 diagonal slashes about  1/4in /5mm  deep on either side of each fish. Place the fish side by side in a shallow ovenproof dish. Tuck the halved lemon slices into the slashes.

Spoon over half the melted butter.

Bake uncovered for 20 minutes or until the fish flakes easily with a fork.

In a small saucepan heat the remaining butter . Add the almonds and fry until lightly browned. Add the wine and season to taste with salt and pepper. Bring to the boil and bubble for 1–2 minutes.

Mix in the parsley and spoon the sauce over the trout.
Serve immediately.

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What you need:

For the shortcake
230 g / 8oz  plain flour
60 g / 2  1/2 oz caster sugar
1 tbsp baking powder
Pinch salt
80 g / 3 oz  butter, cut into  cubes
160 ml/ 5  1/2 thickened cream

For the filling

1 punnet of  medium-sized strawberries, hulled and halved lengthways
250 ml / 8 oz  whipping cream
2 tbsp caster sugar
125 g /5 oz ricotta
1 tsp vanilla essence
Icing sugar for dusting.

What to do:

Preheat the oven to 180C / 350F / gas mark 4
To make the shortcakes  mix the flour, sugar, baking powder and salt.  Add the butter and mix until the mixture looks like coarse meal.
Add the cream and beat until the mixture comes together.
Place the dough onto a lightly floured surface and form into a 15 cm square about 3cm thick. Refrigerate for an hour.
Using a 5 cm biscuit ring, cut out 9 cakes.
Place on a baking tray and bake for around 20-25 minutes until golden brown.
Cool on a wire  rack.

Make the ricotta cream by whipping the thickened cream with the sugar.
Fold in the ricotta and vanilla.
Slice each shortcake in half and fill with the strawberries and ricotta cream.
Dust with icing sugar.

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