impressive looking and tasty dish to bring to table, and which can be cooked quickly.
for 6*
750g* whole side of salmon, skinned (preferably wild)
150g cream cheese (eg Philly)
clove garlic, crushed
1 lemon, grated rind plus 1tsp juice
25g fresh breadcrumbs
25g grated parmesan
2tbsp chopped dill, plus extra to garnish
paprika
200g puy lentils (dry)
200g green beans, chopped **
25g flat leaf parsley, chopped (or dill)
2 tbsp dijon mustard
2 tbsp capers, rinsed and chopped
2 tbsp olive oil * this gives generous portions - a somewhat smaller side of salmon would work, or separate fillets of about 150g per person. If you prefer to serve plated up rather than bringing as one dish to the table, fillets may be better. ** you could also add or substitute some caramelised onion, cherry tomatoes, or carrots finely chopped, and you could cook in vegetable stock for more flavour
Place the lentils in a saucepan, just cover with water and bring to the boil.
Reduce heat and simmer for 30 minutes or until tender.
Drain.
Stir in the beans, mustard, capers and oil.
Meanwhile,
Preheat the oven to 200C.
Season salmon both sides and place on a greased greaseproof paper on a roasting tin
Mash the cream cheeses with the garlic, salt and pepper and lemon rind and juice
Spread evenly across the entire side of salmon
Mix together the breadcrumbs, parmesan and parsley and sprinkle over the cream cheese to form an even coating
Sprinkle with the paprika
Bake in the oven for about 15min, until the salmon is opaque pink.
Place the lentils on a warmed serving plate
Carefully lift the salmon onto the lentils
Garnish with dill sprigs.
Serve with potatoes boulangère to give some liquid in addition, or with a jus
1.25 l vegetable stock (or water plus 1 dessertspoon soy sauce)
ground black pepper - generous amount
salt - a couple of pinches
100g parmesan finely grated *
100ml double cream
Roughly cut up the 4 vegetables into small pieces.
Fry them gently in some oil and a knob of butter in a large saucepan until softened but not browned, about 5 minutes.
Stir in the nutmeg and garlic, salt and pepper.
Cover with the stock and bring back to a boil.
Simmer for 30 minutes, with the lid on, then allow to cool for 10 minutes or so.
Blend with a hand blender in the pan.
Stir in the cheese and cream.
Bring slowly back to the boil and stir until all is smooth. Add a little more boiling water if it seems too thick at this stage.
Serve with a sprinkling of nutmeg and/or a swirl of cream.
* You could use leftover cauliflower cheese, using the remains of the cheese sauce, making up the quantities as necessary. Other cheeses than parmesan can also be used, such as gruyere or cheddar - generally hard and gratable with a fairly strong flavour.
A great Thai standby, easy and quick if you have the ingredients
For 2
Oil (eg ground nut) for frying
100g medium rice noodles (ie 50g per person)
2 spring onions, split lengthwise and cut into 1 inch lengths (plus 2 more split lengthwise for garnish)
1 clove garlic, finely chopped
1 tsp tamarind paste
3 tbsp Thai fish sauce
juice of 1/2 lime (keep rest for garnish)
100g cooked chicken meat (or cooked prawns)
50g beansprouts (more for garnish)
salted peanuts, finely chopped (for garnish)
Soften the noodles by pouring boiling water over them in a bowl and leaving to stand for about 8 minutes.
Mix up the tamarind sauce, fish paste and lime juice in a small bowl.
(You can run them under cold water after that, drain and toss them in a little oil so they dont stick together.)
In a wok over a high heat get the oil to sizzling temperature.
Stir fry the spring onions and garlic, for 30 secs.
Add the chicken/prawns and stir fry briefly.
Add the noodles then the tamarind mixture, then beansprouts.
Keep stirring until all warmed through.
Serve in the centre of the plate, and garnish each plate with a spring onion, a lime wedge and a small pile of peanuts and one of beansprouts.
Alternatives:
To be really authentic, add 1 tsp sugar to the tamarind mixture (but works without to my taste)
Add a carrot, chopped into matchsticks, and cook with the onions
Add a small egg to the wok after frying the veg and stir fry until cooked like broken up omelette
Add a little chopped chilli if you prefer it hot. Thais usually serve raw chilli separately cut up in rice vinegar, as a condiment.
Put all dry ingredients in a large bowl and mix with enough water to make a soft, pliable, slightly sticky dough.
Knead vigorously for 10 mins in a mixer with dough hook (or by hand).
On a floured surface, divide into 12 pieces and shape into balls.
Place on a well floured baking tray, separated, and leave to rise in a warm place for 90 minutes.
Place in a pre-heated oven for 13 minutes at 220degC.
400g can cannellini or borlotti beans
(or mix of both - or dried equivalent, soaked overnight)
50g fatty ham cut into small cubes
(traditionally, ham fat or bones are used, not the ham itself)
salt and pepper
400 ml beef stock
for the soffrito:
2 tbsp olive oil (or groundut oil)
1 celery stick finely chopped
1 medium carrot finely chopped
1/2 onion finely chopped
1 sprig or 1 tsp dried rosemary
salt and pepper
Heat the oil in a saucepan and fry all the soffrito ingredients gently for about 15 minutes until well softened.
Add the stock and ham, cover and bring to the boil and simmer for a further 20 minutes. (Also the beans if dried beans used.)
(If using fat or bones, remove after the 20 minutes).
Add the tinned beans including the liquor in the can and simmer for a further 5 to 10 minutes.
Adjust seasoning to taste.
2.5kg shoulder of lamb
2 heaped tsp sumac
4tbsp edible rose petals (rosewater?)
1 tbsp cumin ground
1/2 tbspground cinnamon
1/2 tbsp dried lime powder (or more sumac)
vegetable oil
2 tsp crushed sea salt
Oven at 160/140 fan
Place the lamb in a roasting tin lined with nonstick baking paper
Grind all the spices inc rose petals together until the petals are ground as finely as possible.
Drizzle a little oil onto the lamb and rub it all over, then sprinkle the spices and salt onto the lamb, making sure they adhere
Roast for 4 hours, then remove, cover with foil for 10 minutes, leave to rest before serving. Should literally come apart with a fork.
Serve with green salad (tabbouleh?), potatoes or rice.
this is a great make-it-up-as-you-go-along, thow-anything-in recipe, based on a Mary-Ellen McTague article in the Guardian Saturday magazine, great for summer lunches
For 6 (halve the quants for a generous version for 2)
12 large eggs
100ml cream (richer) or milk (lighter)
S+P
about 250g grated cheese: cheddar or any gratable cheese, or substitute dollops of Philly type cream cheese as the last thing you add, for about half the volume
about 100g meat: chorizo, bacon, ham, salami - or smoked salmon
about 100g vegetables: apraagus, broccoli, spinach, brad beans, peas, whatever's around and in season
(or you could go with 200g veg and no meat)
about 30g fresh herbs: choose what goes with the other ingredients - or what you have - such as chives, tarragon, dill, parsley (especially flat leaf) etc
anything else you think would beef it up: nutmeg, chilli sauce, truffle oil
Oven at 170C
Lightly oil a baking dish (should be large enough for the final mixture to be fairly spread out, otherwise it will not cook through - eg 25x30cm ceramic dish
Blend together the eggs and cream or milk, with some S+P.
Scatter the dry ingredients and mix thoroughly in the dish
Pour over the egg mixture
Bake for 20 minutes, then check to make sure it's cooked through - if not cook a little more.
I was at a David Hare play recently and a character had to explain what made his salad so special: pomegranate seeds was the answer. And so it is here. This is based on two Ottolenghi recipes. I have had many varieties of tabbouleh, as it is a dish that seems to have been popular across the middle east from Persia to the Levant and beyond.
Enough for 5 or 6 as a starter of side salad
This version does not use bulgar wheat, which is a common ingredient, but you could add it for a less intense flavour, especially as an accompaniment
Chop very finely:
Good bunch of flat parsley,
2 medium tomatoes
Same amount of cucumber
Seeds of 1 pomegranate (about 50g)
A large shallot
2 spring onions
Whizz the spices in an electric grinder (you can substitute already ground spices if you dont have them whole, but whole is much better. The smell after whizzing is heavenly).
When whizzed you will find the shells of cardamom and other seeds have not been ground and come to the top. Sieve to get just the ground spices.
Mix together all the chopped ingredients.
Stir in the lemon and oil.
Mix in the sieved spices.
Cover and place in the fridge until chilled.
Cut each chicken breast into three big slices and set aside.
Mix the chicken livers into the minced pork and
season with the salt and pepper. Add the lemon zest, shallots, thyme
leaves and pistachios.
Line a terrine mould or loaf tin with the bacon,
leaving enough overhanging to cover the top when filled. Press in the
mince and chicken pieces and cover completely with the bacon.
Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.
Bake in the preheated oven for 1 hour 15 minutes.
Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves.
400g/14oz fresh penne, cooked according to packet instructions
For the salad
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
75g/3oz rocket leaves
1 head Little Gem lettuce, cut in half lengthways, leaves separated, washed
75g/3oz lamb's lettuce
3 tbsp freshly grated parmesan
Preparation method
For the pasta, heat a frying pan until hot over a
medium heat, add the fresh cherry tomatoes and fry for 4-5 minutes, or
until just softened. Remove from the pan and set aside.
Add the olive oil, red onion, garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.
Add the halloumi cheese and cook for 1-2 minutes on
each side, or until pale golden-brown on both sides. Add the canned
cherry tomatoes and bring to the boil, then reduce the heat until the
mixture is
simmering and simmer for 2-3 minutes. Add the fresh
cherry tomatoes and oregano and cook for a further minute. Season, to
taste, with salt and freshly ground black pepper.
Add the cooked pasta to the pan and mix gently until well combined.
For the salad, whisk the mustard and vinegar
together in a bowl, then whisk in the olive oil. Season, to taste, with
salt and freshly ground black pepper.
Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.
·To serve: extra strawberries and mint and cream or vanilla ice cream.
Preparation:
·Place the sugar into a small saucepan, add the water and lemon juice,
stir. Gently dissolve the sugar over a low heat. Once dissolved simmer for a
few minutes then remove from the heat.
·Break the gelatine leaves into small pieces and cover with cold water.
Leave to soak for 5 minutes then add to the sugar solution and stir until
thoroughly dissolved.
·Pour the sugar syrup into a bowl, add the Pimm’s and the lemonade. Place
the bowl over a bowl of iced water and leave to cool until the jelly is just
starting to set – about 30 minutes. If you stir the jelly from time to time
this will speed up the process.
·As soon as the jelly begins to set add the strawberries and stir, add
the mint leaves and stir again.
·Pour the jelly into wine large wine glasses, or glass bowls and place in
the refrigerator, preferably overnight.
Pimm's
is Britain's number one summer drink but also takes on a great role as a
refreshing Pimm's Jelly. A Pimm's jelly recipe is simple that I know, like me,
you will be making Pimm's jelly all summer long.
Don't feel restricted to just using strawberries in the Pimm's jelly recipe.
you can ring the changes with other summer fruits, raspberries work very well.
For the posset
200ml/7fl oz double cream
1½tbsp milk
30g/1oz icing sugar
½ lemon, juice only
1 lemon slice, to garnish
For the shortbread
55g/2oz butter
110g/4oz plain flour
55g/2oz caster sugar
Preparation method
Preheat the oven to 220C/425F/Gas 7.
For the posset, mix together the cream, milk, sugar and lemon juice in a clean bowl, then spoon the mixture into a tall dessert glass. Garnish with the lemon slice and place in the fridge to chill.
For the shortbread, place in the food processor the butter, flour and sugar and blend together. Then roll out the mixture directly onto a baking sheet and place into the oven to bake for 5-10 minutes, or until lightly golden and crisp.
To serve, cut up the shortbread and place onto a plate alongside the lemon posset.
A light soup, good for summer, but with a very rich taste
For the sofrito
8 tbsp olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic, crushed
1 sprig rosemary
For the soup
800g chopped vegetables:
for example: 200g carrots/200g celery/200g potatoes, chopped/200g courgettes
or use what you have - sliced mushrooms another option
75g lardons or 3 slices bacon, chopped
1.5 litres vegetable or chicken stock
2 tomatoes, peeled and chopped (perfectionists will skin them first and even remove the pips)
salt and pepper
Sofrito is a base for the soup - the veg should be very finely chopped so that they provide a dense and rich base for the later stages. Heat the olive oil in a large
saucepan and gently fry the sofrito items listed, including rosemary, until golden, about 15 minutes.
Remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper.
Grill lardons until crisp and the fat is brown; add to sofrito with any liquid in the pan.
Add the chopped vegetables to the sofrito and cook on a low heat for 10-15 minutes, stirring regularly but gently. Season
with salt and freshly ground black pepper to taste.
Add the stock and cook over a low heat for another
20-30 minutes. Add the tomatoes and continue to cook for another 10
minutes. Serve.
Designed as a meal in itself - fine with a just a good dollop of tomato chutney or pickle
Makes two huge pasties, big enough for 4 people having half each, or use the quantities to make 4 smaller ones
For
the pastry
·450g plain flour, plus extra for dusting
·1 tsp baking powder
·1 tsp salt
·120g unsalted butter
·2 free-range egg yolk only
·120ml water
·1 free-range egg, beaten, for glazing
For
the filling
·100g swede, finely chopped
·300g potato, peeled and cut into cubes
·100g onion, finely chopped
·200g rib-eye steak, cut into small pieces
·2 tbsp chopped fresh parsley
·salt and freshly ground black pepper
For the filling, bring a pan of
salted, boiling water to the boil. Add the chopped swede and potato and
cook for 4-5 minutes, until tender, then drain well, refresh in cold water
and set aside until cool.
For the pastry, pulse the
flour, baking powder, salt, butter and egg yolk in a food processor until
the mixture resembles breadcrumbs.
Gradually add the water, a
tablespoon at a time, mixing continuously until the mixture just comes
together as a dough. (You may not need to use all the water.) Roll the
dough into a ball, then wrap it in cling film and chill in the fridge for
an hour.
Roll half the the chilled pastry out
onto a clean, floured work surface. Cut a large disc from the pastry using
a dinner plate as a template.
Place half the onions in a line down
the middle of the pastry disc.
Mix together the swede and
potato, chopped steak and parsley, then spoon half over the onions. Season, with
plenty of salt and freshly ground black pepper.
Preheat the oven to
180C/350F/Gas 4.
Brush the edge of the pastry
disc with some of the beaten egg. Draw the edges of the pastry together
and crimp them with your fingers to seal so that the seal sits on top of
the filling. Using a knife, make a small hole in the top of the pasty and
brush all over with the remaining beaten egg.
Repeat for second pasty.
Place the pasties onto a baking
tray and bake in the oven for 25-30 minutes, or until golden-brown.
The Cranks recipe book always seemed worthy but heavy, but the soups are good and this was one of our favourites
50g red lentils, washed
50g dried apricots, washed
1 large potato
1.2 litres vegetable stock
1 Lemon, juice of
1 tsp cumin
3 tbsp fresh chopped parsley or coriander
Salt and pepper
to serve:
plain yogurt
fresh flat parsley
Roughly chop potato and add to the pan, with all other ingredients.
Bring to the boil, cover and simmer for 30 minutes.
Allow to cool then blend until smooth but still with some texture.
Reheat to serving temperature and adjust seasoning to taste.
Drizzle in a little yogurt and add a few parsley leaves to serve.
2 large egg whites
50g caster sugar
grated lemon rind (about half a lemon)
juice of 1 lemon
120ml/ 1/4pt dry white wine
300ml double cream
lemon slices
Beat egg white until very stiff.
Fold in the caster sugar, lemon rind and juice and wine.
Whip the cream until thick but not too stiff and fold evenly through the mixture.
Spoon into 4 glasses and leave to stand in a cool place for several hours to allow the mixture to separate.
Decorate with lemon slices.
Took me a few times to get this right - but well worth it!
For the hot
water crust pastry
200g plain flour
40g
strong white flour
50g
unsalted butter, cut into cubes
100ml
water
1
tsp salt
60g
lard
For the
filling
1 onion, very finely chopped
350g pork loin, finely chopped *
100g unsmoked streaky bacon,
finely chopped
small bunch of parsley, finely
chopped
sea salt and plenty of black
pepper
egg wash: 1 egg yolk beaten with
1 dstsp milk
*alternatively use left over baked tenderloin or roast pork
For the savoury jelly
1 chicken stock cube
150ml boiling water
4 leaves gelatine
Equipment
rolling pin
deep pie dish ideally with
sloping sides, about 18cm diameter by 5cm deep
alternatively, this recipe can be used to make 6 small individual pies: the main thing is to get the right shaped tin - best is a
muffin tin, with 6 holes, non stick. The holes are 8-9cm dia and a
good depth (~4cm) with slightly sloping sides - but small ceramic dishes
of similar size work too (grease well); and roll the pastry really
thin.
Method
You need to work quickly as the
hot water crust pastry needs to be worked while still warm. So
prepare the dish and filling first. Preheat the oven to 200C.
For
the filling, put the onion, pork, bacon and parsley into a bowl,
season with salt and black pepper (be generous!) and mix until well
combined.
Grease
the dish with butter or lard.
To
make the pastry, sift the flours into a bowl and rub in the butter
until the mixture resembles breadcrumbs.
Bring
the water and salt to a boil then add the lard and stir until the
lard has just melted.
Pour
the lard and water over the flour mixture and stir to form a dough.
Tip the dough onto a floured work surface and work into a smooth
ball.
Roll
two thirds of the pastry out as
thin as you can make it. You need to use lots of flour to keep
dusting the board and on top of the pastry. Use the rolling pin to
lift the pastry over the pie dish and line the dish with it. Fix any
gaps or holes with the offcuts.
Spoon
the mixture into the lined pie dish. The mixture should be
fairly loose so that the jelly can flow through: do not tamp it
down.
Brush
the edges with egg wash, then roll out the remaining pastry, place
on top of the mixture and crimp the edges together to seal
completely. Brush more egg wash on to the lid. Make a small hole in
centre.
Bake
in the oven for 40 minutes (longer if not well browned).
Set
aside to cool. Dissolve the stock cube in the boiling water. Soak
the gelatine in a little cold water until soft then squeeze out
excess water and whisk into the warm chicken stock.
Using
a funnel, pour the gelatine mixture into the hole in the top of each
pie until the hollow cavities within the pie is filled.
The world's best chocolate cake... and an old favourite...
Serve with lashings of whipped cream!
Equipment:
Food
processor with balloon whisk
NB
stick type processor is not good at whipping the egg whites
9in
cake tin
Flat
edged knife (eg carving knife)
Cake:
200g
plain chocolate
1x15ml
spoon strong coffee
200g
butter
200g
sugar
5
standard eggs, separated
Whites
and yolks are both used in the recipe
150g self raising flour
Filling:
4x15ml
spoons apricot jam (get the smooth type or sieve it)
Topping:
150g
plain chocolate
4x15ml
spoon black coffee
150g
icing sugar, sieved
Butter the cake tin
and line with buttered greaseproof paper.
Break the chocolate
into pieces and place with the coffee in a bain marie (or bowl over
saucepan) to melt. When melted allow to cool.
Meanwhile whisk the
egg whites in the processor until they form stiff peaks. Remove to a
separate bowl.
Cream the softened
butter with the sugar in the processor until light and fluffy.
Beat in the egg yolks
one at a time, then the cooled chocolate (if not cool it will
prematurely cook the eggs).
Sieve
the flour into the mixture and fold in until smooth.
Fold
the egg whites into the mixture Now turn into the cake tin and
cook for 90 minutes in an
oven at 150oC.
Don't
open the oven while it's cooking!
When it's cooked, take
out and leave for about 15 minutes, then turn out onto a wire rack.
When cold, split horizontally in half and spread the bottom half
with most of the jam. Put the second half on top and spread the rest
of the jam all over.
For the topping, melt the chocolate as
before, with the coffee. When melted, beat in the icing sugar. Pour
the topping over the centre of the cake. Working with a flat
edged knife (eg a carving knife) work it to the edges and down the
sides, evenly. Dip the knife in water frequently. This will allow
you to work it more easily. The topping will start to set quite
quickly so it is important to do this it quickly. Allow to set
for at least an hour. It will keep for quite a few days in a sealed
tin.
Great colour and taste combination to accompany roast meat!
For 6
6 whole beets
3 large fennel bulbs
3 small purple onions quartered
about 6 garlic cloves cut into thin slices
S+P
olive oil
Oven at 200C/180C fan
Wash but do not peel the beets, cut the stalks and roots off.
Coat in olive oil and roast for 1 hour (use a large traythat will hold the fennel and onions too eventually).
Clean the fennel heads, cut off the feathery heads and a slice of the foot. Slice thinly into vertical slices (about 5-6 per bulb).
Steam them for about 10 mins.
Take out the beets and using gloves, slough off the skins (should come off easily). Cut into thick slices. return to the tray, add the sliced fennel, garlic and onions, turning them all to coat with olive oil. Season generously with salt and pepper.
Roast for about 25 mins.
Recipe from the BBC recipe finder, by Silvvana Franco.
Went down very well the other day. I have made a few changes. I got a 2.5kg leg and this gave us enough for 5 plus a shepherd's pie the next day.
Wonderfully tender way of presenting lamb with a great wine gravy.
For 5-6
2 tbsp olive oil
2 kg/4lb leg of lamb
2 tbsp plain flour
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
75cl dry white wine
600ml/1 pint lamb stock (chicken stock will do)
few sprigs of rosemary (or use oregano)
S+P
Preparation method
Preheat the oven to 170C/160C fan/Gas 3.
Pour the oil into a large, sturdy roasting tin and set it over the hob.
Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes.
Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
Add the garlic, white wine, stock, rosemary or oregano, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.
Take the lamb out of the tin and place on a large board to rest in a warm place, about 15 mins. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy. Sieve the liquid into a split French-style gravy boat
Cut the lamb into thick slices - the meat falls easily from the bone.
I served it with roast potatoes, the wine gravy and with roast beetroot and fennel.
Based closely on Delia Smith's ancient but reliable Complete Cookery Course.
To make 2 large tin loaves
1350g strong flour (I use a mixture of wholemeal and white, eg equal quantities Bachelors Watermill malted flour - which adds a small amount of whole grains - wholewheat flour and white - must all be strong for bread)
3 tsp brown sugar
6 tsp Allinsons dried yeast
225ml hand hot water (for yeast mixture)
900ml hand hot water (for dough)
4-6 tsp salt
To make 1 medium loaf
450g strong flour
1 tsp brown sugar
2 tsp Allinsons dried yeast
75mll hand hot water (for yeast mixture)
300mll hand hot water (for dough)
1-2 tsp salt
Try and keep everything warm, it helps the yeast.
Put the smaller amount of hand hot water in a mixing jug and sprinkle in the sugar, then the yeast.
Stir to try to dissolve the yeast, then leave in a warm place for the yeast to activate.
Leave for 10-15 minutes until it has frothed up by at least an inch - but can froth a lot more so use a large container.
Meanwhile butter two bread tins very thoroughly, making sure you get right in the corners.
Weigh out the floor in a large mixing bowl, and add the salt. Mix thoroughly and make a well in the centre.
Add the yeast mixture, stirring in at first with a wooden spoon.
Then gradually add the larger amount of water bit by bit, drawing in the flour, until it's all a sticky mess.
Keep mixing, using plenty of flour to avoid it sticking to your hands and the bowl.
Transfer to a board and then keep kneading until it stops sticking and feels more elastic, leaving the board and your hands cleanly. The more you knead it the more 'bready'/less 'cakey' the final loaves will be.
Now split the dough into two, again cover in flour and knead a little more. Place in the tins, flattening out into oblongs.
Leave in a warm place covered by a tea towel for about 40 minutes, by which time it should be well risen.
I stick it on top of the boiler, but an Aga warming drawer would be handy at this point.
Heat the oven to 200C (180C fan), gas 6.
When the bread has risen, stick it in the oven.
Don't open the oven at all during coking as this can cause a collapse.
Bake for about 45 minutes (less for a small loaf - say 35). If you want it extra crispy, turn out of the tins at the end and bake upside down for a further 5 minutes or so.
Turn out onto a wire rack - important or the base will be soggy.
400g salmon fillet (smoked preferably)
* 100g cooked seafood eg 50/50 cooked prawns and mussels
* Bay leaves
50g unsalted butter
100g cream cheese
2 limes
(or 4 tbsp juice equivalent) Dill fresh or dried
salt and pepper About 50g melted butter
*or just use 500g of the salmon
Just cover the fillets with boiling water in a pan and poach for 6 minutes, adding a couple of bay leaves and a long strip of the zest of one of the limes.
Drain and allow to cool. Discard bay leaves and zest.
Reserve about 80g of the fillets. Place the rest of the cooled fillets, broken up, the seafood, 50g butter and cheese in a mixer, add all the juice and a little grated zest from the limes, season - plenty of pepper but not too much salt if the fish is smoked.
Blend all together, until the mixture is smooth but still retaining some texture.
Place half the mixture in a small deep bowl just big enough to hold all the ingredients.
Lay the reserved fillet on top.
Sprinkle the dill over the entire surface.
Cover with the remaining mixture and smooth out to provide a level surface.
Pour over the melted butter to seal the entire surface.
Refrigerate for a couple of hours.
Done!
450g minced beef - left over roast beef also works really well for this especially if it is well marbled. Just cut it up roughly into small chunks. Throw in the left over gravy to the mix with the stock. 1 large onion, chopped 1 large carrot, chopped very small 1 level tbsp flour Spice up with Mixed herbs or a mix of parsley, thyme, if fresh a good tablespoon or more Cumin is what I add although not traditional Cinnamon is an alternative or maybe as well as S+P 1tbsp tomato purée 1tbsp mushroom purée also works a treat - or even a little light soy sauce 300ml beef stock Some beef dripping - white flora or similar will be ok
Topping Traditionally about twice the amount of potatoes as meat ie 900g, but can work better with less unless you want to feel really stuffed 1 good sized leek 50g butter S+P
Boil the potatoes in salted water; at the same time cook the leeks in the butter. When done, about 25 mins, mash the leeks into the potatoes. Maybe add more butter or even some yogurt to make them more creamy. Of course you could also add cream!
As soon as you have got the potatoes and leeks started fry the onions in dripping until soft, not so fierce that they brown, then add the carrot and mince. Cook for about 10 mins until the meat is brown all over - you need to stir it now and again. Add the herbs/spices, then stir in the flour, mix the puree with the stock then pour this over the meat. Bring up to simmering.
Put the meat mixture into a fairl deep oven proof bowl, slosh the potato to form a sealing layer over the top - you can make the surface rough if you like to get more crusty brown bits - and then in the oven for 25 minutes or until it looks nice and brown. Oven at about 180 for fan 200 no fan. Some people put grated sheese over the top - personally I think this adds a different and not that compatible flavour.
Great comfort food for a dull English winters evening.
Substitue left over lamb and you have shepherd,s pie.
2 limes, cut into wedges 8 sping onions, sliced, green and white parts separated
4 tbsp fish sauce
100g/3½oz bean sprouts
For the beef broth:
Place the ginger and shallots onto a chopping board and bash them lightly with a rolling pin. Heat a large, heavy-based frying pan over a high heat, then add the star anise, cinnamon sticks and fennel seeds. Dry fry for a few seconds, shaking the pan frequently to prevent the spices from burning, until the spices darken slightly and release their aromas. Tip onto a plate and set aside.
Return the pan to the heat and add the bruised ginger and shallots and fry for 8-10 minutes, shaking the pan occasionally, until the ginger and shallots are golden-brown. Transfer to the plate with the toasted spices.
Place the shin of beef, beef marrow bones, celery, carrots, onions, cloves, black peppercorns, roasted spices, ginger and shallots into a large, deep pan and pour over the water. Bring to the boil, skimming off the scum as it rises to the surface.
Lower the heat, then add the salt and allow the broth to simmer for 3-5 hours (the longer the better). Strain the broth into a clean pan or container. If preferred, chill the broth overnight so that the fat solidifies at the surface, making it easier to remove. If serving immediately, bring the broth back to the boil in a clean pan and keep warm.
For the noodles:
Bring a pan of water to the boil and add the dried rice noodles, ensuring that they are completely submerged in the water. Remove the pan from the heat and allow the noodles to soak for ten minutes, or until al dente. Drain and divide the noodles among four deep soup bowls.
Finely slice the beef as thinly as possible and arrange on top of the noodles. Place the basil, mint, coriander, red chilies and lime wedges into separate small bowls.
Add the white part of the spring onions and the fish sauce to the hot broth.
Sprinkle the green part of the spring onions and the bean sprouts over the noodles and beef. Ladle over the hot stock and serve with the fresh herbs and chilies, with each diner adding them to their own bowl according to taste.
