Food, glorious food! Hot sausage and mustard!

Friday, 31 March 2017

How To Make Cheesy Parsnip Mash...


Happy Friday. The weekend is almost here and today the children break up for the Easter holiday, all go from now on, hopefully!! I must quickly plan some days out and holiday fun!!

Today I have an easy peasy recipe to share with you.

Fancy making and trying out this cheesy parsnip mash recipe? A nice side dish to accompany your Sunday roast. Or serve with warm chicken breasts and salad for lunch!? The possibilities are endless.

Our flavour packed cheesy mash will convince even the fussiest of eaters to devour their veg.- Primula Original Cheese.

An alternative to potatoes, this recipe has a cheesy twist.  Oven cooked the parsnips in oil and seasonings until soft and combine the cheese and parsnips in a food processor until smooth.

Easy eh!? If you child/children hates eating veggies, this could be the recipe to try? A hidden vegetable surprise.


How To Make Cheesy Parsnip Mash:
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Thursday, 30 March 2017

How To Make A One Pan Spicy Farmer’s Breakfast..


One pot breakfast, how yummy!!


How To Make A One Pan Spicy Farmer’s Breakfast.
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Wednesday, 29 March 2017

How To Make Jersey Royal And Halloumi Rosemary Skewers...


Today I am sharing these fun Jersey Royal potato skewers. These potato skewers are so much fun. Simple pop some Jersey Royal new potatoes, cubed halloumi cheese, cubed aubergine and cherry tomatoes onto some skewers, coat with the mint oil and seasonings and barbecue or grill,. Tasty!


How To Make Jersey Royal and Halloumi Rosemary Skewers:
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Creamy Cavolo Nero & Leek Soup With Cavolo Nero Crisps...


Fancy making this healthy and tasty Cavolo Nero & Leek soup recipe?

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Tuesday, 28 March 2017

William’s Melting Rarebits with South African Pear and Plum Chutney...


Happy Tuesday. Today I am sharing a William’s Melting Rarebits with South African Pear and Plum Chutney recipe with you.

Enjoy two bites of the pear in this mouth-watering snack! The rarebits are made with Cheddar, butter and Worcestershire sauce, topped with thinly sliced South African Williams pears, with an easy-to-make spiced pear chutney on the side.


William’s Melting Rarebits with South African Pear and Plum Chutney:
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Monday, 27 March 2017

How To Make “Dutch Baby” with Cheese, Bacon & Kal


A Dutch baby is somewhere in between a Yorkshire pudding and a pancake. Filled with yummy Primula Cheese, delicious bacon and crunchy kale you know this dish is going to be super tasty!

Perfect for breakfast, brunch, lunch or tea. 

Fancy making one?

 
How To Make “Dutch Baby” with Cheese, Bacon & Kal:
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How To Make Mini Breakfast Frittatas...


EASTER is the perfect excuse for getting together and celebrating with family and friends over fresh, delicious seasonal food.

Whether you are looking for the perfect breakfast to eat on-the-go, a tasty side-dish to accompany the Easter roast or quick, tasty eats – the chefs at Primula Cheese have created a brand-new selection of flavoursome snacks which are perfect for Easter feasting. 

When it comes to spending time with loved ones, no one wants to be stuck in the kitchen for hours on end, so these speedy recipes can be whipped up quickly giving you more time to enjoy those little moments with family and friends.

For those who don’t already know, as part of the Kavli Trust, Primula profits go to charities in the UK and abroad. So every time you pick up a tube of Primula, you’re helping a good cause too!

Today I am sharing one of their breakfast recipes.

Looking for a tasty breakfast recipe?

Start your day right with our mini frittata muffins, using this delicious and healthy recipe. 


How to make Mini Breakfast Frittatas:
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Sunday, 26 March 2017

How To Make Jersey Royal Salt ‘n’ Vinegar Herb Shake in a Bag...


I have a fun and tasty recipe idea to share with you today. Perfect for adding to your Sunday roast:

How To Make Jersey Royal Salt ‘n’ Vinegar Herb Shake in a Bag...


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Saturday, 25 March 2017

How To Make I Heart Rose Wine Infused Meringue..


I Heart Rose, Strawberry aromas, soft red berry flavours, ripe and fresh. A fresh kiss flavoured with freeze-dried strawberry and raspberry and a touch of lemon and topped with a dried strawberry slice and dipped in I Heart Rose caramel. This is our foolproof meringue mixture. We use this method whenever we make our meringue kisses, giant meringues, pavlovas or decorative festive meringues! Our mixture is so easy to remember a 2:1 ratio of sugar and egg whites.

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How To Make Apple of Your Eye Pie...


The definitive recipe for the perfect apple pie - just like mum used to make - with scrumptious South African Golden Delicious and Granny Smith apples for a fabulous flavour combo!

How To Make Apple of Your Eye Pie:

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Friday, 24 March 2017

How To Make Chocolate Chip and Flaxseed Blondie Brownies...


Happy Friday!

Have you got a sweet tooth? ( I definitely have!)

Are you a fan of Chocolate brownies? (I know I am!!)

Are you looking for a more healthy cake recipe to try?

Today I am sharing a Chocolate Chip and Flaxseed Blondie Brownies recipe with you. This recipe was created by Linwoods and popular blogger Madeline Shaw. Linwoods is the leading producer of natural and organic milled superfoods, seeds and nuts. A nice morning treat or perfect to pop in lunchboxes.

Elevenses sorted!! Yum.

These brownies contain organic eggs, almond butter, coconut sugar, dark chocolate and Linwoods milled flax seeds, making them a healthier treat choice.


How to make Chocolate Chip and Flaxseed Blondie Brownies:

Ingredients:
  • 2 medium organic eggs
  • 1 tsp of vanilla extract
  • 1 tsp of cinnamon
  • 175g of almond butter
  • 120g coconut sugar
  • 1 tsp baking soda
  • 100g of good quality dark chocolate, ( brand -om bar)
  • 2 tbsp of Linwoods milled flax seeds 

How to make:

Step 1
:

Preheat oven 160°C and line a 20cm baking tray with baking paper.

Step 2:

Mix the eggs, vanilla, cinnamon, almond butter, coconut sugar, baking soda and a pinch of salt until smooth.

Step 3:

Break 50g of the chocolate into small pieces. Mix the chocolate and flax seeds in with the mixture.

Step 4:

Pour the mixture into the prepared tin and bake for 25 minutes, then leave to cool.

Step 5:


Melt the remaining chocolate and drizzle over the cooled brownies.

Step 6:

Cut into 16 pieces and enjoy.

Storing:

  • These will keep for 3 days in an airtight container (but they will probably last 1 minute!)


Recipe courtesy of Linwoods

Do you fancy making these Chocolate Chip and Flaxseed Blondie Brownies?

Let me know if you get to bake some. 

Try now or pin to try another day :) Happy weekend. 




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Thursday, 23 March 2017

How To Make A South African Energy Bowl..


Do you fancy making this South African Energy Bowl? Made with South African fruits.

The majority of South African fruit is grown in the Western Cape of the country. A combination of Mediterranean climate, steep hills and excellent soils helps produce some of the world’s most delicious and high quality fruit.

This bowl of good-for-you foods is perfect for an energy-boosting light lunch or sharing snack, with chunks of South African Packham or William pears and Pink Lady apples, with cooked quinoa, avocado, chunks of Red Leicester cheese and a few whole almonds. 

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Wednesday, 22 March 2017

How To Make Delamere Easter Chocolate Nests...


My children love making chocolate covered crispy cake and today I am sharing a Delamere Easter Chocolate Nests recipe with you.

Have you every made chocolate crispy cakes with Shredded Wheat?

They make the perfect nest's style buns.


Preparation time: less than 30 mins

Cooking time: none

Makes: 12
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How To Make I Heart Prosecco Merlot Wine Infused Meringue..


Acacia flower aromas, Delicate apple and peach flavours, light sparkle. A beautiful peachy meringue kiss flavoured with apple and citric acid topped with a dried peach slice and a few dried marigolds, dipped in I Heart Prosecco caramel and finished with a dusting of gold shimmer.


 This is our foolproof meringue mixture. We use this method whenever we make our meringue kisses, giant meringues, pavlovas or decorative festive meringues!


Our mixture is so easy to remember a 2:1 ratio of sugar and egg whites.


Ingredients: 
  • 300g caster sugar 
  • 150g free range egg white 
  • Light peachy orange colouring 
  • 4-5 drops natural apple essence 
  • 1 tsp citric acid 
  • Some dried peach slices and marigold petals to garnish 
  • Some gold shimmer spray

For the caramel: 
  • 100g sugar 
  • 1 tbsp I Heart Prosecco


Method: 

For the meringue mixture: 
  1. Preheat your oven to 200c. Line a small baking tray with baking parchment, pour in the caster sugar and heat it in the oven for 7 minutes. Heating the sugar helps to create a glossy, stable mixture. 
  2. Pour the egg whites into a mixer and whisk them slowly, allowing small stabilising bubbles to form, then increase the speed until the egg whites form stiff peaks. 
  3. Take the sugar out of the oven, and turn oven down to 100’c (leave the door open to help speed this up.) 
  4. With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. 
  5. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. 
  6. You should continue to whisk for at least 5 minutes once sugar has incorporated. 
  7. Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy.

To flavour: 
  1. Gently fold in 2 drops of natural apple essence and a teaspoon of citric acid. Gently fold it through the meringue being careful not to deflate the mixture. 
To colour: 
  1. Paint the inside of the piping bag before adding the flavoured meringue with natural food colouring. We usually do about 4-5 spaced out stripes. For the i heart Prosecco kisses we have coloured our piping bag with a light peachy orange colour. 
To pipe: 
  1. Spoon your meringue into your disposable piping bag and cut the tip off (about a 50 pence size hole). Pipe out your kisses by keeping the bag tight, straight and directly above your baking tray. Squeeze from a 2 cm height from the baking tray and then let go before pulling up to form the lovely peaks.

Baking:
  1. Before baking, we have added a dried peach slice and some dried marigold petals. 
  2. Bake for about 35-45 minutes or until the meringue bases come off the parchment paper clean. 
  3. While the kisses are cooling make your caramel. Heat the sugar and the I Heart Prosecco in a saucepan over a medium heat until all the sugar has dissolved and turns into a lovely golden copper colour. 
  4. Take off the heat and very carefully (while the caramel is still hot and runny) dip the bases of the kisses into the caramel. 
  5. Place the kisses back on the parchment to cool. 
  6. Repeat this for all of the kisses. 
  7. Dust the kisses with some gold shimmer spray for ultimate sparkle!


Guest post recipe & images courtesy of I Heart Wines


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Tuesday, 21 March 2017

How To Make I Heart Merlot Wine Infused Meringue..



Wine infused Meringues perfect for Mothers Day and Easter homemade gifts:


I Heart Merlot:

Black fruit aromas, spicy plum, raspberry flavours, medium bodied. A delicious kiss flavoured with fruits of the forest, freeze-dried raspberry and a bit a spice topped with a dried plum slice and dipped in I Heart Merlot caramel.


This is our foolproof meringue mixture. We use this method whenever we make our meringue kisses, giant meringues, pavlovas or decorative festive meringues! Our mixture is so easy to remember a 2:1 ratio of sugar and egg whites.


Ingredients:
  • 300g caster sugar 
  • 150g free range egg white
  • Deep Pink food colouring 
  • Deep purple food colouring 
  • 2 drops of natural forest fruits essence 
  • 1 tsp of freeze-dried raspberry powder 
  • pinch of cinnamon 
  • A handful of dried plums to garnish 

For the caramel:
  • 100g sugar 
  • 1 tbsp I Heart Merlot 


Method:

For the meringue mixture:
  1. Preheat your oven to 200c. 
  2. Line a small baking tray with baking parchment, pour in the caster sugar and heat it in the oven for 7 minutes. 
  3. Heating the sugar helps to create a glossy, stable mixture. 
  4. Pour the egg whites into a mixer and whisk them slowly, allowing small stabilising bubbles to form, then increase the speed until the egg whites form stiff peaks. 
  5. Take the sugar out of the oven, and turn oven down to 100’c (leave the door open to help speed this up.) With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar.
  6.  Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. 
  7. You should continue to whisk for at least 5 minutes once sugar has incorporated. 
  8. Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy. 

To flavour:
  1. Gently fold in 2 drops of the natural forest fruits essence and 1 teaspoon of freeze-dried raspberry powder and a pinch of cinnamon, Gently fold it through the meringue being careful not to deflate the mixture. 

To colour:
  1. Paint the inside of the piping bag before adding the flavoured meringue with natural food colouring. We usually do about 4-5 spaced out stripes. For the i heart merlot kisses, we painted the bag with deep purple and pink stripes. 

To pipe:
  1. Spoon your meringue into your disposable piping bag and cut the tip off (about a 50 pence size hole). Pipe out your kisses by keeping the bag tight, straight and directly above your baking tray. Squeeze from a 2 cm height from the baking tray and then let go before pulling up to form the lovely peaks. 
  2. Before baking, we have added bits of dried plums to each kiss. Bake for about 35-45 minutes or until the meringue bases come off the parchment paper clean. While the kisses are cooling make your caramel.
  •  Heat the sugar and the I Heart Merlot in a saucepan over a medium heat until all the sugar has dissolved and turns into a lovely golden copper colour. 
  • Take off the heat and very carefully (while the caramel is still hot and runny) dip the bases of the kisses into the caramel. Place the kisses back on the parchment to cool. Repeat this for all of the kisses.


Guest post recipe & images courtesy of I Heart Wines

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How To Make Hot Cross Buns..


Do you like to make your own hot cross buns? 

Today I am sharing a Delamere Hot Cross Buns for you to try out.


Traditional spiced, sticky glazed fruit buns with a goaty twist. Serve as a classic Easter treat, or enjoy them all year round.

Preparation time: 2.5 hours

Cooking time: 10 to 30 mins

Makes: 12 buns
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Monday, 20 March 2017

Homemade Mother's Day Cookie Jar ..


With Mother's Day fast approaching, I thought I would share a simple homemade gift idea with you. A few days ago my Daughter and I, enjoyed doing a spot of baking. This is what we made.

Some fun and personalised Mother's Day Cookies. Each one had their own unique pattern. All made with love. You know me anything with a spoonful of sugar!

When they were set, we placed them into a fun glass jar. An airtight lid kept them fresh, then a cute little ribbon tied on top. Perfect.


My Daughter came up with the best designs. The more creative the better. Very easy to make, something the children will love to help with. A unique present for all the special Mums. Cookies are always popular, more so with some delicious toppings.


Last week Dr. Oetker sent me a variety of biscuits and cake toppings to try out. I was already planning to make a cookie jar, as a Mother's Day Gift, so this was perfect timing.

My Daughter loved all the different variety of sprinkles and could not wait to use them.

Homemade Mother's Day Cookies:

Makes around 24

What you need: 

For the shortbread cookies:

  • 125 g Margarine
  • 55 g Caster Sugar
  • 180 g Plain Flour
  • 30 ml Milk
  • 1 tsp Dr. Oetker Madagascan Vanilla Extract 

For the shortbread toppings:
  • Dr. Oetker Regal-Ice Ready to Roll Icing Coloured
  • Dr. Oetker Fairy Princess, Dr. Oetker Chocolatey Mix, Dr. Oetker Bright and Bold Mix
  • Dr. Oetker writing icing
  • Dr. Oetker wafer daisies
  • Some icing sugar mixed with a few drops of water to glue the ready made icing sprinkles and daisies to the cookies 

You will also need:
  • 2 x rectangle baking trays
  • Rolling pin
  • Greaseproof paper
  • Wire tray
  • Medium cookie cutters. I used a circle, flower and stars.
  • Tiny flower cutters


Method:

Making biscuits:

Step 1:

Preheat the oven to 190°C (170˚C fan assisted or gas mark 5). Grease and line two biscuit baking trays with greaseproof paper.

Step 2:

Pop all of the shortbread cookie mixtures into a bowl and mix with an electric mixer until all combined. Roll the mixture altogether, pop in a bowl and chill for 15 minutes. Once the dough has chilled, roll out onto a floured surface to approx. ½ cm thick. Cut out around 24 different shapes. Place them all onto trays leaving a little space between them.

Step 3:

Place trays in the preheated oven and cook for around 10-14 minutes. Allow to cool for a few minutes, then transfer to wire rack to cool completely.



Ready to ice:

Step 4:

Lay all cookies on some greaseproof paper. Mix some icing sugar with a drop or 2 of water to make some icing glue. Roll out ready made icing and cut out different size shape and flowers. Glue the coloured icing with the icing sugar/water mix you made. Pop some icing sugar on some cookies and add different colour sprinkles. For the stems on the flowers use writing icing to get a nice small line and add sprinkles one at a time. Leave until completely set. 

Step 5:

After a few hours once they are solid and all set, stack cookies into a jar. Finish off with a wrap around bow.


Now my cookies are all finished I am going to upload my photos onto the We Bake Community Challenges website for a chance to win some prizes.

I’m taking part in the Mother’s Day Bake Brighter Days community challenge. As you can see from my recipe, you and your little ones can get as creative as you like too.

We Bake is giving away a £50 Red Letter Days Voucher every day during this challenge, so you’ve got lots of chances to win if you enter!

Have you heard of  We Bake?

We Bake is a community that rewards you for baking. They launched in November 2016 and are lovingly supported by Dr. Oetker. We Bake is the first baking social media platform. A platform that celebrates baking but also coaches and motivates bakers to do more of what they love.

Imagine a mix between Facebook and Instagram, but with 100% baking content! What I like about the community is that bakers of any level can set up a profile, connect with others and share their creations. 

Not only that, the community offers lots of advice and fun inspiration as well as some great prizes from community challenges. 

I was searching through their website a few days ago for some baking ideas and I saw the most amazing birthday cake. With Mac makeup on top. It looked almost too good to eat.  

Talking of birthday cakes, another inspirational bake had a tractor on top!  Instead of tipping out soil, it was tipping lots of flaky chocolate. It looked stunning. I bet the twins whose birthday it was for, were over the moon. 

Do not even start me on the Giant Ferrero Rocher Cupcake or the Strawberry and Champagne Macaroons cake. Wow, amazing. Check them out yourself, you will see what I mean...

If you would like to find some inspiration for your next cake or even join in the fun. Then head on over to the We Bake website and set up a profile. It only takes a few minutes, I signed in using my Facebook account. Easy Peasy. Let me know what inspires you! Most of all Get Baking!!! Have some FUN. Here is my account f you would like to follow me: Claire. Justine.O.


What do you think of my Homemade Mother's day cookies? We all loved them. You have to be quick around here to get one!! Hopefully, my children may make me some more for next week. Hint Hint.

This post is commissioned by We Bake but all thoughts are my own. 


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Sunday, 19 March 2017

Salt Baked Saddle Of Lamb...


Today I am sharing this Spring recipe, Salt Baked Saddle of Lamb from restaurant group Bel and The Dragon by Ronnie Kimbugwe.



Bel and The Dragon is a group of characterful Country Inns based in charming towns and villages across the south of England, which prides itself on offering exceptional quality of food and wine at excellent prices. They have a lovely range of options for the Mothering Sunday weekend.

Treat mum to little touches of luxury, whether it’s a hearty Sunday lunch (with a complimentary bag of gooey gluten-free brownies especially for her), cocktails, or an indulgent stay overnight. It’s an ideal day out or longer ‘staycation’ that the whole family can enjoy.

Serves 4

Ingredients:
  • 1.4kg Loin of Lamb (trimmed, scored & on the bone)
  • 250g Plain Flour
  • 185g Table Salt
  • 60g Maldon Sea Salt
  • 1/4 Cup of Water
  • 1/2 Egg
  • 4 Sprigs of Rosemary
  • 2 Sprigs of Thyme
  • 1 Clove of Garlic

Method:
  1. Preheat the oven to 220 degrees °C.
  2. Prepare the lamb by trimming any excess fat and scoring the skin diagonally (alternatively you can ask your butcher to do this for you).
  3. To make the salt crust dough, mix the flour & salt together in a large bowl. Add the egg & water and stir together with a wooden spoon to form a firm dough. Tip the dough onto a lightly floured surface and knead for 5 minutes or until smooth.
  4. Roll the pastry thinly until it is ½ cm thick and large enough to encase the lamb. Place the lamb, skin side down onto the pastry and top with a few sprigs of rosemary, thyme and the sliced garlic. Tightly wrap the loin of lamb completely with the dough and press the pastry to the meat so there are no gaps. Turn over and decorate with a few sprigs of rosemary.
  5. Place on a baking tray and bake for 20 mins. Remove from the oven and leave to cool. Using a bread knife, slice open the top of the pastry and remove the lamb. Carve the lamb from both sides of the bone so you have two loins.
  6. To finish, sear the lamb loins in a hot pan flesh side down then turn the lamb onto the skin side and sear until golden brown. To serve, slice the lamb thinly then lay back across the bone and return to the pastry case to bring to the table.
  7. The lamb is best accompanied with roasted seasonal vegetables.

Recipe and image courtesy of Bel And The Dragon


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Saturday, 18 March 2017

How To Make A Coconut and Prawn Laksa...


Fancy making a Coconut and Prawn Laksa?

Serves: 2

Takes: 15 minutes

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Friday, 17 March 2017

How To Make A Cavolo Nero, Noodle & Miso Stir Fry...


Is it lunch time yet? 

Fancy making up this healthy and colourful stir-fry? Full of Cavolo Nero, carrots, broccoli, cashew nuts and thick noodles all mixed together nicely. A perfectly healthy lunch or dinner idea.


Recipes and Health Benefits from nutritionist Fiona Hunter - Cavolo Nero

  • Like kale, cavolo nero boasts a string of health benefits which firmly place it in the ‘superfood’ category.
  •  Cavolo nero is high in vitamins K, A and C.
  • It is also high in lutein, calcium and folic acid.
  • Cavolo nero contains manganese, copper and iron.


How To Make A Cavolo Nero, Noodle & Miso Stir Fry:

Prep: 10 minutes
Cook: 10 minutes

Serves 4

Ingredients:
  • 1 tbsp toasted sesame oil
  • 2 carrots, cut into matchsticks (300g)
  • 200g broccoli florets
  • 75g cashew nuts
  • 200g pack sliced Cavolo Nero
  • 1 tbsp miso paste (25g)
  • 1 tbsp honey
  • 1 tbsp light soy sauce
  • 2 tbsp Japanese rice vinegar
  • 200g thick rice noodles

How To Make:

Step One:

Heat the oil in a large frying pan and fry the carrot, broccoli, cashews and Cavolo Nero for 5 minutes.

Step Two:

Blend the miso paste with the honey, soy, vinegar and 2 tbsp water and add to the pan, cover and cook for 5 minutes.

Step Three:

Meanwhile, cook the noodles in boiling water for 5 minutes, drain and divide between 4 bowls, top with the miso stir fry and serve.

Cook's tip:


Try adding sliced chicken breast for a non-vegetarian option, or serve with rice instead of noodles.

Recipe and image courtesy of Discover Cavolo Nero.

Do you like making a healthy stir fry recipes up for lunch or dinner? 

Fancy having a go at making this stir-fry up?

Let me know in the comments below, if you get to try this recipe out.






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Tuesday, 14 March 2017

How To Make Strawberry Wholegrain Chia Pudding With Orange Roasted Strawberries..


Looking for something a little different for breakfast? Or maybe a nice and tasty treat for the children after school? How about trying this Strawberry Wholegrain Chia Pudding with Orange Roasted Strawberries recipe out?

This can be made and served within 20 minutes, but can also be prepared the night before for breakfast. If made the night before, leave the yogurt mix covered in the fridge with the strawberries in a separate dish.


Serves: 4

Prep time: 5 minutes plus soaking time
Cook time: 20 minutes
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Friday, 10 March 2017

Beet-a-ganouch,Sweet Chili Beetroot, Sumac Yogurt, Toasted Pine Nuts...


Happy Friday. 

Today I have another yummy beetroot recipe to share with you.

Dan Doherty, Chef Director of Duck & Waffle, has teamed up with Love Beetroot to create new recipes packed with superfoods and brimming with flavour, perfect for sharing or side dishes. Today I am sharing another one of their dishes:

Beet-a-ganouch, sweet chili beetroot, sumac yogurt, toasted pine nuts:


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Thursday, 9 March 2017

Miso-Glazed Skrei, Carrot and Ginger Purée and Crispy Kale..


Michel Roux Jr's Perfect Weekend Fodder for Foodies: Miso-Glazed Skrei, Carrot and Ginger Purée and Crispy Kale.


Pure culinary class from Michel Roux Jr who shows how to impress with a restaurant-style dish at home using king of the cods, seasonal Skrei, from the cold, clear waters of Northern Norway.


Miso-glazed Skrei, Carrot and Ginger Purée and Crispy Kale

Exclusive recipe from Michelin-starred chef Michel Roux Jr.


Serves 6

Ingredients:
  • 6 thick Norwegian Skrei fillets (deboned and skinned) from Whole Food Market, Selfridges, Booths, Harrods and quality fishmongers
  • 1 tbsp rapeseed oil

For the glaze (prepare the night before):
  • 3 tbsp mirin
  • 1 tbsp light soy sauce
  • 3 tbsp sake
  • 50g brown caster sugar
  • 150g white miso paste
  • 1 tsp sesame oil

For the purée:

  • 1 tbsp butter
  • 6 carrots, roughly chopped
  • 1 tbsp freshly grated ginger
  • 400ml vegetable stock (or water)

For the crispy kale:

  • 175g kale, roughly chopped
  • Drizzle of oil

For the fried chickpeas:
  • 1 x 400g can chickpeas
  • Drizzle of rapeseed oil
  • 1 tsp fine salt
  • 1 tsp paprika
  • Salt and pepper

Method:

1.) Prepare the glaze: place the mirin, soy sauce, sake and sugar in a small saucepan. Heat gently and mix until all the sugar has dissolved. Remove from heat and whisk in the miso paste together with sesame oil until combined. Leave to cool to room temperature. Coat the Skrei with the marinade, cover with cling film and infuse overnight.

2.) The next day, melt the butter in a pan over a medium heat. Add the carrots and ginger and cook for 3 to 4 minutes. Pour in the stock, reduce heat and simmer for a further 8 to 10 minutes. Once the carrots are cooked and the liquid has reduced by 2/3 transfer the veggies and cooking liquor to a blender and purée. Once silky smooth, season to taste.

3.) Season the kale with oil, salt and pepper, coating all the leaves. Spread onto a baking tray and roast for 8 minutes (at 160°C) until crisp. Leave to cool.

4.) Heat oven to 200°C. Drain the chickpeas and rinse. Transfer to a kitchen towel and pat dry. Spread out onto a baking tray, season with a drizzle of oil, salt and paprika and roast for 25 minutes until crisp.

5.) 10 minutes prior to the chickpeas being cooked turn your attention to the Skrei. Heat the oil in a non-stick pan over a high heat. Sear the Skrei for 2 minutes on each side, caramelising its exterior. Transfer to a baking tray and place in the oven for 8 to 10 minutes until golden brown.

6.) Serve on a drizzle of purée, delicately sprinkle the chickpeas and garnish with the crispy kale.


Michelin-star chef Michel Roux Jr comments:
”As a chef, I am always looking for exceptional ingredients, Skrei cod is one of those that never lets me down. Skrei is so versatile and that's why I love cooking with it. Whether it's a French classic or a more contemporary dish, its quality always shines through. I am proud and honoured to be an Ambassador for what I consider to be one of the finest products of the sea.“

Images courtesy of  Norwegian Seafood Council.


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