Ingredients 1 x 25g pack dill, roughly chopped 1 x 25g pack mint, tough stalks removed and roughly chopped 1 x 25g pack flat-leaf parsley, roughly chopped 1 x 25g pack chives, roughly chopped 1½ tbsp wholegrain mustard 2 tbsp capers 2 tbsp toasted pine nuts 1 x 200g tin green olive stuffed with anchovies, drained (85g) 2 lemons, juice only 4 salmon fillets To serve (optional) 175g wild and white basmati rice 50g stoned marinated black kalamata olives 75g toasted pine nuts 1 red pepper, chopped Method Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped. Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 – 12 minutes or until cooked through. If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix. Pile the salsa verde on top of the salmon fillets. Serve with the rice. Popular Posts
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Salmon with salsa verde Daranguilagch
Ingredients 1 x 25g pack dill, roughly chopped 1 x 25g pack mint, tough stalks removed and roughly chopped 1 x 25g pack flat-leaf parsley, roughly chopped 1 x 25g pack chives, roughly chopped 1½ tbsp wholegrain mustard 2 tbsp capers 2 tbsp toasted pine nuts 1 x 200g tin green olive stuffed with anchovies, drained (85g) 2 lemons, juice only 4 salmon fillets To serve (optional) 175g wild and white basmati rice 50g stoned marinated black kalamata olives 75g toasted pine nuts 1 red pepper, chopped Method Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped. Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 – 12 minutes or until cooked through. If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix. Pile the salsa verde on top of the salmon fillets. Serve with the rice. Griddled asparagus
Ingredients 600-800g/1lb 5oz-1lb 12oz medium asparagus drops groundnut or vegetable oil a few drops of balsamic vinegar Method Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry. Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it’s very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded. Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature. To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours. Welsh onion cake
Ingredients 100g unsalted butter, melted and warm 500g white onions, sliced 1 rosemary sprig 1kg Desiree or Maris Piper potatoes Method Heat about a quarter of the butter in a large pan, set over a medium heat. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 mins. Remove rosemary and set aside. Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together. Line an ovenproof, non-stick frying pan with a round of baking parchment. Layer potatoes neatly into the dish in a circle, slightly overlapping. The bottom of the pan will become the presentation side. Continue to pile in half of the potatoes, then add the melted onions. On top of the onions continue with the potatoes until all used up. Set the pan over a medium heat and gently begin to colour the bottom of the dish for 5 mins, then transfer to the oven and cook for 45-50 mins until the potatoes are soft. Remove from the oven and leave to rest for 10 mins. Invert onto a serving plate, then slice into wedges with a very sharp knife. Talbott Teas™
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Ingredients 100g unsalted butter, melted and warm 500g white onions, sliced 1 rosemary sprig 1kg Desiree or Maris Piper potatoes Method Heat about a quarter of the butter in a large pan, set over a medium heat. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 mins. Remove rosemary and set aside. Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together. Line an ovenproof, non-stick frying pan with a round of baking parchment. Layer potatoes neatly into the dish in a circle, slightly overlapping. The bottom of the pan will become the presentation side. Continue to pile in half of the potatoes, then add the melted onions. On top of the onions continue with the potatoes until all used up. Set the pan over a medium heat and gently begin to colour the bottom of the dish for 5 mins, then transfer to the oven and cook for 45-50 mins until the potatoes are soft. Remove from the oven and leave to rest for 10 mins. Invert onto a serving plate, then slice into wedges with a very sharp knife. Mango-A-Go-Go® Smoothie Bileg
Talbott Teas™ [Gatsuur
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