Monday, November 19, 2012
Couldn't be easier, take a tub of Cherry Tomatoes cut them in half 4 plum Tomatoes cut into quarters or whatever shapes you fancy and a Jar of pre boiled New Potatoes and put them in a large Roasting tin.
We used a bulb of Fennel cut it into slices and the tops into chunks and pre boiled for two minutes with 3 sliced Courgettes, then add to the Roasting Tin with some fresh Parsley and a handful of Dill. A generous glug of Olive Oil, Season well with freshly milled Black Pepper and quite a lot of Rock Salt and using your fingers mix everything together.
Pre heat your Oven to 230c lay the pinboned Salmon fillets on top of the Vegetables, grate some Lemon Zest over the top and place in the Oven for ten Minutes. Don't be tempted to overcook the Salmon or it will die. The Salmon was Delicious and the Oil and Moisture from the fish and vegetables gives it's own sauce.
Dinner was a great success even though we had a broken cork in a magnum of a beautiful Rioja and had to decant at a snails pace as the wine trickled out which took forever. Ute made delicious fresh Lemon Mousse which I will have to get the recipe for to share with you it was light and citrusy and the three dishes worked so well together. It was a fantastic Evening in great company.
Tuesday, November 13, 2012
I use a half pint Beer Glass fill it to the brim with Plain Flour, Sieve that into a bowl and crack in 3 large fresh Eggs, tsp of Salt and a generous milling of Ground black Pepper. Then I add 4 tbsp of dried Parsley, but you could use finely chopped Fresh Rosemary or Herb de Provence.
Now fill the Beer Glass to the brim with full fat Milk, and using an Electric hand whisk gradually add to the Bowl, a little at a time. Now add just over half a glass of tap water, whisking all the time and put into the fridge for twenty minutes.
Use a muffin tin, they are deeper, add a drop of vegetable Oil to each hole and with your finger rub around the edge of the hole and put into a preheated Oven at 220c for ten minutes so that the Oil is Smoking Hot
Monday, November 12, 2012
To be honest it's almost certainly the one dish British do better than anyone else. I buy Rib of Beef on the bone, this joint weighed just over 3 kilos, it had been hung for 50 days, my butcher did me very proud indeed.
Place in a preheated Oven at 220c for twenty minutes, then turn the heat down to 180c and for Rare I cooked for an hour and a half, Medium probably 2 hours in total.
Then let the Meat rest for at least 30 minutes, longer if you can covered in tin Foil, and keep adding the juice as it comes out the joint to your Veal Stock.
To make the gravy and 2tbsp of the Flour Mustard Mix to the roasting tin after spooning off most of the fat from the tray, and mix it together with a spoon on the heat, Then add a good Glass of Red Wine to the pan scrape all those black bits from the tin and with the blackened Onion you will get so much Flavour, gradually add the Veal Stock, stirring to thicken and then pour through a Sieve into a Pan. Unbeatable!
Sunday, November 4, 2012
I scored the fat and seasoned very generously holding the bones, sear to brown the meat all over in an oven proof skillet with Olive Oil and a knob of Butter, being careful not to burn yourself which yes I managed to do!
Then place in a preheated oven at 200c for 7 minutes for a rare lamb 10 minutes for Medium, meanwhile make the Herb Crust. I added dried Rosemary, Parsley, Mint, Herb de Provence and a handful of finely chopped fresh Parsley. 3 tbsp of Panko Breadcrumbs and a little Olive Oil and mixed together on a plate.