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Food - Recipes : Irish fish chowder with soda bread

Food - Recipes : Irish fish chowder with soda bread
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Salmon with Potato "Scales" Recipe Trim 1 to 2 inches off thinner (belly) side of salmon fillets so that remaining fillets have a more even thickness. Reserve the belly strips for another use. You will now have 2 more square-shaped pieces of salmon fillet. Cut each fillet into 4 roughly equal-size pieces for a total of 8 pieces. Arrange fish, skin side down, on a baking sheet (or 2 dinner plates). Scrub potatoes well. Dip potato rounds, one at a time, in butter and lay slices on top of one piece of fish in an overlapping pattern (to resemble fish scales), covering surface completely. Preheat oven to 400°F with rack in middle. Heat oil in a 12-inch nonstick skillet over medium heat until it shimmers (dip a corner of a fish fillet into skillet to test; it should sizzle). Roast fish in oven until just cooked through, 4 to 8 minutes (depending on thickness; a possible visual clue—the better quality the salmon, the less likely you'll see it—is when the white albumin in the fish exudes from the fish and begins to set).

Food - Recipes : Pitta bread Prawn and dill pilaf – dinner in 30 minutes Midweek dinners don’t have to be boring - this simple, lightly spiced pilaf is ready in just 30 minutes. 30 minutes Serves 2 EASY butter 30g onion 1, halved and slicedgarlic 1 clove, slicedbasmati rice 125gsaffron a pinchcloves 2cinnamon 1 stickchicken stock 200mlcooked peeled king prawns 150gdill 1/2 bunch, chopped Melt the butter in a shallow pan with a lid. Bring to a simmer, put on the lid and cook on a very gentle heat for 15 minutes, until all the stock has been absorbed and the rice is tender (add a splash of water if you need to). Add the prawns, season, then cook for a couple of minutes to heat the prawns. PER SERVING 429 kcals, protein 23.0g, carbs 56.1g, fat 14.1g, sat fat 8.0g, fibre 2.0g, salt 2.38g Mastered this? These Rice noodles with prawns, edamame and grapefruit are perfect if you’re on the 5:2 diet and take just 10 minutes to prepare.

Food - Recipes : Aussie olive damper bread Latkes with Lots of Sauces Recipe photo by Alex Farnum yield Serves 4-6 Our dad makes these every year on Hanukkah. For the lox sauce 1 cup (8 oz/250 g) sour cream 3 oz (90 g) lox, diced 1 Tbsp minced fresh chives For the applesauce 1 cup (9 oz/280 g) applesauce 1 Tbsp ground cinnamon 1 Tbsp light brown sugar 1 Tbsp granulated sugar 1 tsp ground ginger Preparation 1. 2. 3. 4. From This Is A Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman. Food - Recipes : Praline brioche (Brioche aux pralines) Sunday Brunch - Articles - Blackened Salmon and Salsa Roja Recipe 08 August 2014 Make like you're in Mexico with this spicy salmon and red salsa sauce Serves 4 Ingredients 900g ripe plum tomatoes2 white onions, sliced4 cloves garlic, unpeeled2 ancho chilli2 red chilliJuice of 2 limes2 bunches coriander, chopped For the salsa 2 corn husks, kernels scraped off1 red pepper, diced2 stalks celery, chopped1 red onion, diced4 tomatoes, peeled, deseeded and diced For the salmon rub 2 tbsp smoked paprika2 tsp salt2 tbsp garlic powder1 tbsp white pepper1 tbsp onion powder1 tbsp cayenne1 tbsp dried oregano1 tbsp dried thyme4 x 150g salmon fillets To serve Sour cream, hot sauce and lime wedges Method 1. 2. 3. 4. 5. 6. This recipe is available for six months from the date of publication

Authentic Brioche Make the dough In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add 4 of the eggs and the milk and continue mixing on low speed to combine. With the mixer on medium-low speed, add half of the butter, a few pieces at a time. Let the dough rise Use a plastic dough scraper or a spatula to turn the dough out onto a clean, very lightly floured work surface. Let the dough rise again Use the dough scraper or spatula to turn the dough out, smooth top down, onto a very lightly floured work surface. Shape the brioches If the dough was refrigerated, let it warm to room temperature, about 2 hours. Butter sixteen 3-inch brioche à tête molds (use molds that are 3 to 3-1/4 inches wide across the top and at least 1-1/4 inches high). Turn the dough out, smooth top down, onto a clean work surface. Proof the brioches Cover the brioches very loosely with plastic. Bake the brioches Make Ahead Tips Brioches are best served barely warm.

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