Ingredients:
* extra virgin olive oil
* 8 x 120 g trout fillets , from sustainable sources, ask your fishmonger
* 1 small handful almonds , blanched
* 1 bunch fresh mint , leaves picked
* 1 ciabatta , preferably stale
* 2 lemons , zest and juice of
* 1 clove garlic , peeled and finely chopped
* 12 marinated artichoke hearts , drained and sliced
* 4 rashers higher-welfare smoked streaky bacon
* sea salt
* freshly ground black pepper
* 1 small handful fresh thyme , leaves picked
* 5 tablespoons fat-free natural yoghurt
*
Ingredients:
I used to go trout-fishing with Grandad when I was a kid. We would catch them, then go straight back to his pub and grill them with a little bit of butter. I liked to eat them with fried potatoes with onions — so good — and a nice squeeze of lemon juice. I came up with this recipe using preserved artichoke hearts from my local deli. In the picture I’ve used one large 8lb trout, but it works just as well if you use individual trout fillets. Salmon trout or salmon are both good too. Ask your fishmonger to scale, gut and fillet the fish for you.
Preheat the oven to 220°C/425°F/gas 7 and rub a roasting tray with a little olive oil. Lay 4 of the trout fillets, skin side down, on the tray, with a few bits of string under each fillet. Lightly toast the almonds in the oven for a couple of minutes – watch them carefully as they don’t take long – then bash them up using a pestle and mortar (or a metal bowl and a rolling pin). Try to get some powdery and some chunks. Put the almonds into a bowl and rip in the mint.
Take the crusts off the ciabatta and whiz it up in a food processor or chop up. Add the lemon zest, chopped garlic, artichoke hearts, and 5 tablespoons of olive oil to the bowl with a good pinch of salt and pepper. Mix it up well and sprinkle a good handful of the mix over each trout fillet. Place the other 4 fillets on top of the breadcrumb mix, skin side up, laying a bacon rasher along the top of each one, and secure with the string. Sprinkle the thyme over the top and any excess filling around the tray.
Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and crisp. Season the yoghurt generously with salt and pepper and add a little lemon juice.
When the fish is ready, cut the string and serve the fillets with a nice drizzle of yoghurt and a green salad. Give everyone a lemon half on their plate so they can squeeze the juice over their fish.
9 Mayıs 2016 Pazartesi
8 Mayıs 2016 Pazar
Fried pizza (Pizza fritta) recipes
Ingredients:
* 1 basic pizza dough recipe
* flour , for dusting
* vegetable oil , for frying
* 2 x 150 g buffalo mozzarella balls
* 5 teaspoons dried oregano , optional
* For the tomato sauce
* extra virgin olive oil
* 1 clove garlic , peeled and finely sliced
* 1 bunch fresh basil , leaves picked
* 400 g good-quality tinned plum tomatoes
* sea salt
* freshly ground black pepper
*
Ingredients:
When I took my students to Italy to see how olive oil was made, we ate these ‘fried’ pizzas at a great little restaurant called Il Vescovino in Panzano in the Chianti region. The chef fried the thin bases in oil, like poppadoms, then quickly topped them with tomato sauce, mozzarella and a little bit of oregano and popped them straight under a hot grill. They were the lightest pizzas I've ever eaten – just incredible – and this is how the first ever pizzas were made.
First, make your basic pizza dough. Now make your tomato sauce. Heat a saucepan, add a splash of oil and the sliced garlic and cook gently. When the garlic has turned light golden, add half the basil, the tomatoes and a few pinches of salt and pepper. Cook gently for about 20 minutes, mashing the tomatoes until smooth, then taste, season again and put to one side.
Preheat your grill to its highest temperature. Divide the dough into 10 pieces and press them flat on to a floured work surface. Roll them out to about 0.5cm/¼ inch thick and allow them to rest for 10 minutes or so. Heat a frying pan over a high heat, add about 2cm of vegetable oil and fry each pizza for 30 seconds or so on each side. Remove with tongs and place on a baking tray.
Once all the bases are fried, smear each one with a spoonful of the tomato sauce and tear over some mozzarella and a leaf or two of basil or dried oregano. Drizzle with olive oil and grill until the cheese is bubbling and the dough is light brown and cooked through.
* 1 basic pizza dough recipe
* flour , for dusting
* vegetable oil , for frying
* 2 x 150 g buffalo mozzarella balls
* 5 teaspoons dried oregano , optional
* For the tomato sauce
* extra virgin olive oil
* 1 clove garlic , peeled and finely sliced
* 1 bunch fresh basil , leaves picked
* 400 g good-quality tinned plum tomatoes
* sea salt
* freshly ground black pepper
*
Ingredients:
When I took my students to Italy to see how olive oil was made, we ate these ‘fried’ pizzas at a great little restaurant called Il Vescovino in Panzano in the Chianti region. The chef fried the thin bases in oil, like poppadoms, then quickly topped them with tomato sauce, mozzarella and a little bit of oregano and popped them straight under a hot grill. They were the lightest pizzas I've ever eaten – just incredible – and this is how the first ever pizzas were made.
First, make your basic pizza dough. Now make your tomato sauce. Heat a saucepan, add a splash of oil and the sliced garlic and cook gently. When the garlic has turned light golden, add half the basil, the tomatoes and a few pinches of salt and pepper. Cook gently for about 20 minutes, mashing the tomatoes until smooth, then taste, season again and put to one side.
Preheat your grill to its highest temperature. Divide the dough into 10 pieces and press them flat on to a floured work surface. Roll them out to about 0.5cm/¼ inch thick and allow them to rest for 10 minutes or so. Heat a frying pan over a high heat, add about 2cm of vegetable oil and fry each pizza for 30 seconds or so on each side. Remove with tongs and place on a baking tray.
Once all the bases are fried, smear each one with a spoonful of the tomato sauce and tear over some mozzarella and a leaf or two of basil or dried oregano. Drizzle with olive oil and grill until the cheese is bubbling and the dough is light brown and cooked through.
Pear tart tatin recipes
Ingredients:
* 125 g caster sugar
* 40 g cold butter , chopped
* 1/2 tsp ground ginger
* 1/2 tsp ground cinnamon
* 3 large pears , peeled, cored and cut into wedges
* 375 g all-butter puff pastry
* Double cream , to serve
*
Ingredients:
Recipe by Jennifer McLagan
Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven.
Preheat oven to 200C/gas 6. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly. Add the butter, ginger and cinnamon and stir to combine.
Place the pears in the caramel and spoon over the mixture. Turn the heat down and cook for 5–10 minutes, until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly. Arrange the pears prettily in the pan.
Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm). Place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
Bake the pie for 30–40 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with cream.
* 125 g caster sugar
* 40 g cold butter , chopped
* 1/2 tsp ground ginger
* 1/2 tsp ground cinnamon
* 3 large pears , peeled, cored and cut into wedges
* 375 g all-butter puff pastry
* Double cream , to serve
*
Ingredients:
Recipe by Jennifer McLagan
Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven.
Preheat oven to 200C/gas 6. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly. Add the butter, ginger and cinnamon and stir to combine.
Place the pears in the caramel and spoon over the mixture. Turn the heat down and cook for 5–10 minutes, until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly. Arrange the pears prettily in the pan.
Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm). Place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
Bake the pie for 30–40 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with cream.
7 Mayıs 2016 Cumartesi
Marinated Mediterranean olives recipes
Ingredients:
* 1½ tablespoons coriander seeds
* 1 lemon
* 200 g Kalamata olives
* 200 g green queen olives
* extra virgin olive oil
* sea salt
* freshly ground black pepper
*
Ingredients:
Use a pestle and mortar to crush the coriander seeds, but don’t let them get too fine. Peel off long thick strips of lemon zest and place in a bowl with the olives. Squeeze the lemon then top with 3 times as much extra virgin olive oil. Add salt, pepper and the crushed coriander seeds. Pour the dressing over the olives and leave to marinate. The longer you leave them, the better they’ll taste.
* 1½ tablespoons coriander seeds
* 1 lemon
* 200 g Kalamata olives
* 200 g green queen olives
* extra virgin olive oil
* sea salt
* freshly ground black pepper
*
Ingredients:
Use a pestle and mortar to crush the coriander seeds, but don’t let them get too fine. Peel off long thick strips of lemon zest and place in a bowl with the olives. Squeeze the lemon then top with 3 times as much extra virgin olive oil. Add salt, pepper and the crushed coriander seeds. Pour the dressing over the olives and leave to marinate. The longer you leave them, the better they’ll taste.
6 Mayıs 2016 Cuma
Asian pinch salad recipes
Ingredients:
* 24 frozen raw peeled jumbo king prawns , from sustainable sources, ask your fishmonger, defrosted
* 1 pinch Chinese five spice
* 1 thumb-sized piece of fresh ginger , peeled and finely chopped
* 1 lime , zest and juice of
* sesame oil
* 50 g fine rice noodles
* 1 fresh red chilli , deseeded and finely sliced
* 25 g sesame seeds , lightly toasted
* 1 small bunch fresh coriander , leaves picked
* 2 round lettuces , outer leaves removed and discarded, inner leaves reserved
*
Ingredients:
In a bowl, mix the raw prawns with the five-spice, ginger, lime zest and a splash of sesame oil, then leave to marinate.
Meanwhile, cook your rice noodles following pack instructions. Drain and toss in a little sesame oil. Allow them to cool then add the lime juice, chilli, sesame seeds and coriander leaves. Mix well.
Heat a frying pan or wok until really hot and stir-fry the marinated prawns for 2 or 3 minutes until cooked. Set aside.
To assemble your pinch salad, take a nice, cupped lettuce leaf and pile on a little of the noodle salad. Top with a couple of cooked prawns. Repeat until you have 12 little lettuce cups. To eat, pinch each cup together with your fingers and enjoy!
* 24 frozen raw peeled jumbo king prawns , from sustainable sources, ask your fishmonger, defrosted
* 1 pinch Chinese five spice
* 1 thumb-sized piece of fresh ginger , peeled and finely chopped
* 1 lime , zest and juice of
* sesame oil
* 50 g fine rice noodles
* 1 fresh red chilli , deseeded and finely sliced
* 25 g sesame seeds , lightly toasted
* 1 small bunch fresh coriander , leaves picked
* 2 round lettuces , outer leaves removed and discarded, inner leaves reserved
*
Ingredients:
In a bowl, mix the raw prawns with the five-spice, ginger, lime zest and a splash of sesame oil, then leave to marinate.
Meanwhile, cook your rice noodles following pack instructions. Drain and toss in a little sesame oil. Allow them to cool then add the lime juice, chilli, sesame seeds and coriander leaves. Mix well.
Heat a frying pan or wok until really hot and stir-fry the marinated prawns for 2 or 3 minutes until cooked. Set aside.
To assemble your pinch salad, take a nice, cupped lettuce leaf and pile on a little of the noodle salad. Top with a couple of cooked prawns. Repeat until you have 12 little lettuce cups. To eat, pinch each cup together with your fingers and enjoy!
Lollipops recipes
Ingredients:
* juice
*
Ingredients:
My lovely nan and grandad used to run a village pub called the Plough and Snail in Paglesham in Essex. When I was a kid they used to send me and my sister, Anna-Marie, a huge box of about 200 ice lollies at the start of the summer holidays every year.
The ice lollies would arrive with the deliveries from the same butcher that we’ve always shared and we would keep them in the big chest freezer outside the store shed. This was great, as it meant I had a constant supply I could help myself to whenever I wanted. I was always quite popular with the local kids because of this.
So much so that my supplies would dwindle very quickly. So, I started to make my own lolly pops. The nice thing about them was that they weren’t full of a thousand E numbers because I would make them out of apple juice, orange juice, lemonade, pineapple juice – all sorts of stuff. Even cocktail combinations are good. I would also sneak into the pub for some cider shandy to make lolly pops!
All you need to do to make lolly pops is buy a couple of those really cheap ice lolly sets. You can find them in most kitchen shops. Fill them up with your chosen juice and put the stick in before freezing. It’s nice to have something cold and fruity to hand in your freezer when it’s a scorcher outside.
* juice
*
Ingredients:
My lovely nan and grandad used to run a village pub called the Plough and Snail in Paglesham in Essex. When I was a kid they used to send me and my sister, Anna-Marie, a huge box of about 200 ice lollies at the start of the summer holidays every year.
The ice lollies would arrive with the deliveries from the same butcher that we’ve always shared and we would keep them in the big chest freezer outside the store shed. This was great, as it meant I had a constant supply I could help myself to whenever I wanted. I was always quite popular with the local kids because of this.
So much so that my supplies would dwindle very quickly. So, I started to make my own lolly pops. The nice thing about them was that they weren’t full of a thousand E numbers because I would make them out of apple juice, orange juice, lemonade, pineapple juice – all sorts of stuff. Even cocktail combinations are good. I would also sneak into the pub for some cider shandy to make lolly pops!
All you need to do to make lolly pops is buy a couple of those really cheap ice lolly sets. You can find them in most kitchen shops. Fill them up with your chosen juice and put the stick in before freezing. It’s nice to have something cold and fruity to hand in your freezer when it’s a scorcher outside.
5 Mayıs 2016 Perşembe
Caramelised strawberry dipping kebabs recipes
Ingredients:
* 6 long woody sprigs of fresh rosemary
* 600 g strawberries (roughly 20 fruits)
* 120 g caster sugar, plus 1 teaspoon extra
* 100 g mascarpone
* 25 ml limoncello
* 1 lemon, zest of
*
Ingredients:
It’s a bit retro, but everyone loves a toffee apple from time to time. There’s something strangely exciting about getting all sticky and messy as you eat it. These kebabs are like the strawberry equivalent of a toffee apple. Look for lovely big fruits if you can as they’ll work better. They are messy to eat, but are great fun for a party, and I’ve given you an easy sweet dip recipe to enjoy on the side. Don’t let the kids help you with this one as the caramel gets super hot.
If you can’t get long woody sprigs of rosemary, you can use wooden skewers instead. Strip most of the leaves off of the rosemary sprigs, leaving a 1cm nice tip at the end of each one. Finely chop the leaves from half a sprig, keep the rest for a different recipe. Divide the strawberries between the skewers, lay them on a serving board or platter and put to one side.
Place a pan on a medium heat. Add the sugar and 200ml of water and bring to the boil. Remember that sugar gets really hot and can burn easily so don’t be tempted to touch it. Let the sugar dissolve then leave it to bubble away for 12 to 15 minutes, or until you have a fairly thick syrup. Jiggle the pan occasionally but don’t stir it.
Meanwhile, mix the mascarpone with the remaining teaspoon of caster sugar. Have a taste and a little more if it needs it. Beat it for a few minutes with a wooden spoon, or until it goes really shiny and smooth. Add the limoncello, chopped rosemary and lemon zest, then mix again until well combined and transfer into a little serving bowl for dipping.
Once the caramel is lovely and golden, carefully pour it over the strawberry kebabs, trying to make sure they’re all evenly coated. Again, don’t be tempted to touch as the caramel will still be really hot. Leave the caramel to set then serve the kebabs with the tweaked mascarpone on the side for dipping.
* 6 long woody sprigs of fresh rosemary
* 600 g strawberries (roughly 20 fruits)
* 120 g caster sugar, plus 1 teaspoon extra
* 100 g mascarpone
* 25 ml limoncello
* 1 lemon, zest of
*
Ingredients:
It’s a bit retro, but everyone loves a toffee apple from time to time. There’s something strangely exciting about getting all sticky and messy as you eat it. These kebabs are like the strawberry equivalent of a toffee apple. Look for lovely big fruits if you can as they’ll work better. They are messy to eat, but are great fun for a party, and I’ve given you an easy sweet dip recipe to enjoy on the side. Don’t let the kids help you with this one as the caramel gets super hot.
If you can’t get long woody sprigs of rosemary, you can use wooden skewers instead. Strip most of the leaves off of the rosemary sprigs, leaving a 1cm nice tip at the end of each one. Finely chop the leaves from half a sprig, keep the rest for a different recipe. Divide the strawberries between the skewers, lay them on a serving board or platter and put to one side.
Place a pan on a medium heat. Add the sugar and 200ml of water and bring to the boil. Remember that sugar gets really hot and can burn easily so don’t be tempted to touch it. Let the sugar dissolve then leave it to bubble away for 12 to 15 minutes, or until you have a fairly thick syrup. Jiggle the pan occasionally but don’t stir it.
Meanwhile, mix the mascarpone with the remaining teaspoon of caster sugar. Have a taste and a little more if it needs it. Beat it for a few minutes with a wooden spoon, or until it goes really shiny and smooth. Add the limoncello, chopped rosemary and lemon zest, then mix again until well combined and transfer into a little serving bowl for dipping.
Once the caramel is lovely and golden, carefully pour it over the strawberry kebabs, trying to make sure they’re all evenly coated. Again, don’t be tempted to touch as the caramel will still be really hot. Leave the caramel to set then serve the kebabs with the tweaked mascarpone on the side for dipping.
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