fennel

baked sea bass with fennel

Comments

Post a Comment

Popular posts from this blog

Nigel Slater's Christmas ginger biscuits

Nigel Slater's Christmas ginger biscuits Nigel Slater's recipe Ingredients 70g/2½oz butter 80g/2¾oz light muscovado sugar 2 heaped tsp black treacle or molasses 8 cardamon pods 250g/9oz plain flour ½ tsp bicarbonate of soda 2 tsp ground cinnamon 1 tsp ground ginger 1 free-range egg, yolk only around 2 tbsp milk 1 tbsp icing sugar 1 lemon, juice only Preparation method Preheat the oven to 180C/350F/Gas 4. Lightly butter a baking tray. Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Beat in the black treacle or molasses. Break the cardamom pods open and crush the seeds finely. Add them to the mixture with the flour, bicarbonate of soda, cinnamon, ginger and egg yolk. Beat in a couple of tablespoons of milk and then bring it all together to form a dough. Roll the dough out on a floured surface to a £1 coin thickness. Cut into your desired shapes. Lay the biscuits on the buttered baking tray and bake for 12-14 mi...
Read more

Spiced potato samosas

BBC good food recipe 2 small onions chopped 2 garlic cloves chopped 4cm piece fresh ginger grated 2 green chillies, deseeded and finely chopped 4 tbsp oil 3 large potatoes, cut into small cubes 100g frozen peas or finely sliced green beans small bunch coriander, leaves chopped mango chutney to serve Pastry:  2 tbsp oil 225g plain flour Method 1. To make pastry, add oil to flour with 100ml warm water and mix to form dough. Knead briefly and rest of 30 mins. 2.  Fry onions, garlic, ginger and chilli in 2 tbsp oil for 1 min, then add potatoes. Cook over  low heat, stirring often, until potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool. 3.  Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water al...
Read more

Jamie's Fish in a bag

From Jamie Oliver Fish in a bag Serves 1 Ingredients 1 free-range egg, beaten 100 g waxy potatoes ½ bulb fennel, trimmed and cut into wedges, frond reserved ½ lemon, finely sliced 5 cherry tomatoes, halved 1 drizzle olive oil 1 handful pitted black olives, halved 120 g firm fish fillet, such as haddock, halibut or salmon, from sustainables sources, ask your fishmonger, skinned and pinboned sea salt freshly ground black pepper 1 splash white wine      Method Bring a pan of salted water to the boil. Make a bag out of wide foil by tearing off a piece 35 x 45cm in size and folding it double. Fold three sides up, sealing it by brushing a little beaten egg onto the edges before you fold. Leave one side open. Cut the potatoes into quarters (large potatoes into eighths). Drop them into the boiling salted water and cook for 6 minutes. Meanwhile, place the fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Season and gently combine. Drain the potatoe...
Read more