Author: bridgete

Categories
Bakery Desserts

Almond Cake

  • 250 grams unsalted butter (softened)
  • 250 grams marzipan (softened)
  • 150 grams caster sugar
  • ¼ teaspoon almond essence
  • ¼ teaspoon vanilla extract
  • 6 large eggs
  • 150 grams self-raising flour

METHOD

You will need a 25cm / 10 inch springform tube pan or patterned ring mould, buttered and floured.

  1. Preheat oven to 170ºC/150ºC Fan/gas mark 3/325ºF. Chop the butter and marzipan to make them easier to break down, and put them in the bowl of the food processor, fitted with the doublebladed knife, with the sugar. Process until combined and pretty well smooth. Add almond essence and vanilla extract, process again, then break the eggs one at a time through the funnel, processing again each time. Tip the flour down the funnel, processing yet again, and then pour the mixture into the prepared tin, scraping the sides and bottom with a rubber spatula.
  2. Bake for 50 minutes, but check from 40. Then, when the cake looks golden and cooked and a cake-tester or fine skewer (or a piece of spaghetti) comes out cleanish, remove from the oven and leave to cool in the tin before turning out. (This is when you will be feeling grateful if it’s the Springform you’re using.)
  3. The fact that you could easily get 12 slices out of this is another reason why it comes in useful when you’ve got people coming for dinner. That it keeps for a good week is another point in its favour; you don’t have to be fiddling around with all the courses just before lift-off. And if you don’t want to eat raspberries with it, like the rosemary cake it’s very good with apples. With this cake, I make a glorious pink apple puree. Either go for apples stewed in blood-orange juice (wonderful around February when the tarocchi are in) which gives a tenderly coral tint, adding a cinnamon stick or 1/2 – 1 teaspoon of ground cinnamon, or use red-skinned eating apples and don’t peel them before cooking them. In fact, there’s no need to core them either, just chop the apples roughly and put them in a pan with some butter, lemon juice, cinnamon or cloves and, if there’s some around, a slug of Calvados. Sieve the apples when they’re cooked to an utterly yielding pulp, or push them through a food mill. If you want to smarten up the cake-plus-puree deal, then provide a bowl of creme fraiche (with or without Calvados and a little golden icing sugar stirred in) with some toasted flaked almonds on top.
  4. I am not someone who enjoys peeling and depithing oranges at great length, but sliced tarocchi, or ordinary oranges, with a syrup made by reducing equal volumes of juice and sugar to an almost-caramel, would partner an orange-zested version of this almond ring (the zest in place of vanilla) exquisitely.
Categories
Fish

Tunisian Loup de Mer

Ingredients

  • 3 medium Yukon gold potatoes (about 1 1/2 pounds), peeled and cut lengthwise in half
  • 1 teaspoon cumin seeds (or substitute ground cumin and skip the toasting and grinding step)
  • 1 generous teaspoon saffron
  • 2 tablespoons unsalted butter
  • 3 loup de mer (also known as branzino), about 1 pound each, cleaned, scaled, heads and tails removed
  • 1 1/2 yellow onions, trimmed and sliced through the stem end into eighths
  • 5 Anaheim peppers, trimmed, seeds and membranes removed and cut vertically into quarters
  • 4 Roma tomatoes, quartered lengthwise
  • 1 teaspoon turmeric
  • 2/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 lemon, sliced into thin rounds

Instructions

1. Heat oven to 400 degrees F.  Place the potatoes in a large pot of salted water. Bring to a boil over high heat, reduce heat to medium and parboil them for 20 minutes. Drain and set aside.  When they’re cool enough to handle, cut each half in half again lengthwise. 

2. Toast the cumin seeds in a small sauté pan over medium heat until fragrant, about three minutes. Grind them finely in a mortar or spice grinder. Set aside. 

3. Heat one cup of water till warm and drop in the saffron, then the butter. Set aside and let the butter melt.

4. Rinse the fishes inside and slice each crosswise into four pieces. Place them in a large baking dish or roasting pan with the potatoes, onions, Anaheim peppers and tomatoes. Sprinkle the salt, cumin and tumeric over all, and grind black pepper generously over all. Toss gently to coat the fish and vegetables evenly, turning the fish over so it gets coated on both sides. Pour the water-saffron-butter mixture and then the olive oil over all, and gently toss again. Lay the lemon slices on top. Roast 25 minutes, then transfer to a serving bowl and serve immediately.

Categories
Fish

Red Curry Salmon

Salmon:

  • 1 1/2 lbs. salmon
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt (more for a larger filet)
  • 1–2 teaspoons olive oil

Coconut Curry Sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 small knob of ginger (minced)
  • 1 tablespoon of lemongrass paste 
  • 1 tablespoon brown sugar
  • 1 jar (110 grams) red curry paste
  • 1 can coconut milk
  • 2 tablespoons fish sauce or soy sauce
  • lots of lime juice and zest
  • 3 cups fresh spinach, chopped
  • cilantro, basil, mint, or other fresh herbs 

INSTRUCTIONS

  1. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close-ish to the top, about 6 inches or so.
  2. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). See notes for potential broiling issues and alternative methods.
  3. Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
  4. Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
Categories
-appetizers Fish

Hot smoked trout with fennel, peas and goat’s cheese

INGREDIENTS

  • 75ml olive oil, plus extra to finish
  • 2 tbsp lemon juice
  • 5g picked dill leaves
  • Salt and black pepper
  • 1 large fennel bulb, trimmed and very thinly shaved
  • 100g soft rindless goat’s cheese, broken into chunks
  • ¾ tsp fennel seeds, toasted and lightly crushed
  • ½ tsp grated lemon zest
  • 40g pea shoots
  • 4 hot-smoked trout fillets
  • 150g peas (frozen are fine), blanched for a minute, refreshed and drained
  • 1 tsp pink peppercorns, crushed
  1. Put the oil, lemon juice and dill in a large bowl, add half a teaspoon of salt and some black pepper, and whisk. Add the fennel, stir and leave to marinate for about 30 minutes. Put the cheese in another bowl and mix in the fennel seeds, lemon zest and an eighth of a teaspoon of salt.
  2. To serve, add the pea shoots to the large bowl, flake the trout into 5cm pieces and add these, too, with the peas and peppercorns. Mix gently, transfer to a serving dish, dot cheese on top, drizzle with oil and serve.
Categories
Fish

Fish koftas with beetroot relish

INGREDIENTS

  • 4 fillets of firm white fish, skinless and boneless (720g)
  • 30g dill, chopped 
  • 20g mint leaves, chopped 
  • 10g tarragon, chopped 
  • 15g ginger, peeled and finely grated
  • Grated zest of 1 lemon 
  • 3 small garlic cloves, crushed 
  • 1 tsp ground cumin 
  • ½ tsp ground turmeric
  • 2 eggs
  • 30g breadcrumbs 
  • 8 mild, long green peppers (280g net)
  • 2 tsp sunflower oil
  • Salt and black pepper
  • Beetroot relish:
  • 300g cooked beetroot, finely grated 
  • 50g soured cream 
  • ¼ tsp ground cumin
  • 1 tbsp white wine vinegar 
  • ¾ tsp caster sugar 
  • 25g freshly grated horseradish 
  • 2 tbsp olive oil
  1. Start with relish. Place the beetroot in a colander for half an hour for some of the juice to drain or gently squeeze out some of the liquid with your hands (you probably want to protect them with gloves!). Transfer to a bowl and add all the remaining ingredients along with ½ a teaspoon of salt and some black pepper. Mix well, taste to adjust the seasoning and set aside. 
  2. Preheat the oven to 200ºC. 
  3. Cut the fish into tiny dice – 1-2mm. Place in a bowl and add the fresh herbs, ginger, lemon zest, garlic, ground spices, eggs, breadcrumbs, 1½ teaspoon of salt and some black pepper. Mix well and then form into round patties weighing about 55 grams each. 
  4. Place a heavy ovenproof iron or chargrill pan on a high heat. When red hot, put the peppers inside and grill for 15 minutes, turning once, until the skin is nicely charred and blistered. Remove from the pan and set aside. Wipe the pan clean and add the 2 teaspoon of oil. Sear the koftas for 4 minutes, turning once, then transfer the pan to the oven for 8 minutes, until the koftas are cooked through. 
  5. Place 3 koftas on each plate along with 2 peppers. Spoon the beetroot relish alongside and serve at once.

Categories
Shrimp

Grilled vegetable rice with prawns Paella

INGREDIENTS

  • 50ml olive oil 
  • 1 onion, finely diced (290g )
  • 2 tsp sweet paprika
  • ½ tsp smoky paprika
  • 4 cloves garlic, sliced
  • 250ml dry sherry
  • 500g rice
  • 1.5 litres stock, warmed
  • 1 tsp saffron threads
  • 3 long strips of shaved orange skin
  • 400g French beans, blanched for 4 minutes, refreshed and dried (380g net)
  • 2 small courgettes, sliced on an angle 1cm thick (230g net)
  • 2 green peppers, topped and tailed and cut into 1cm thick strips (190g net) 
  • 200g cherry tomatoes
  • 2 lemons, quartered (310g net)
  • 5 spring onions, ends removed, cut into 6cm lengths and quartered lengthways (70g net)
  • 1kg whole prawns, shell on
  • Salt 
  • Parsley Oil
  • 40g parsley, roughly chopped
  • 2 green chillies, roughly chopped
  • 90ml olive oil
  1. Start by making the parsley oil. Place all the ingredients in the small bowl of a food processor or pestle and mortar, add a pinch of salt and blitz until almost smooth but maintaining some texture. Set aside.
  2. Add 1 tablespoon of the olive oil to a large pan and place on a medium-high heat. Sauté the onion for 10 minutes, stirring occasionally, until soft. Stir through the spices and garlic and cook for another minute. Pour over the sherry and let it bubble away for 3 minutes until the liquid has reduced by half. Add the rice and cook for 2 minutes, stirring continuously, until warm and glossy. Add the stock, saffron, orange strips and ¾ teaspoon of salt, and gently stir so the rice is even in the pan. Leave to simmer very gently for 20 minutes until the rice is cooked through but still retains a bite and the stock is absorbed. Remove the pan from the heat and leave somewhere warm.
  3. While the rice is bubbling away, place a ridged griddle pan on high heat and ventilate the kitchen. In a large bowl toss the beans with ½ a tablespoon of olive oil and a pinch of salt. Add the beans to the pan and grill for 1 minute, until starting to blister and darken. Remove and place in a bowl. Mix the courgettes in the same bowl with ½ a tablespoon of oil and ¼ teaspoon of salt, grill for 3 to 4 minutes and put in the bowl with the beans. Repeat in the same way for the peppers. Add ½ tablespoon of oil and a pinch of salt to the tomatoes and grill for 2 minutes until they are just starting to char and split and remove to the bowl. The spring onions just need a pinch of salt, 1 teaspoon of oil and 30 seconds on the grill. The lemons you can just put straight on the heat as they will caramelize with their own juices with 30 seconds on each side. Remove and place in the same bowl as the other vegetables. 
  4. Lastly mix the whole prawns with ¼ teaspoon of salt and ½ a tablespoon of olive oil and grill for one minute on each side. Remove immediately. 
  5. Spoon two thirds of the rice onto a platter. Sprinkle over a selection of vegetables, followed by more rice, gradually building the layers outwards and upwards. Scatter the prawns on top of the vegetables, lightly pushing some of them into the rice. Finally add the lemon wedges and drizzle over the parsley oil. Serve at once.
Categories
Vegetarian

Stuffed Round Zucchini

Ingredients

  • 2 small red onions
  • 2 small bell peppers
  • 2 small round zucchini
  • 3 cloves of garlic, minced
  • 300 grams (10.5 oz) button mushrooms, diced
  • 1 carrot, diced
  • 2 teaspoons smoked paprika
  • 2 teaspoons marjoram
  • 1 teaspoon thyme
  • 1 ½ cups (300 grams) cooked lentils
  • ½ cup (120 ml) tomato sauce
  • 1 teaspoon salt, plus more to sprinkle in the veggies
  • A few grinds of pepper

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Cut the tops off the veggies and carefully scoop out the flesh with a spoon. Chop the onion and zucchini insides.
  3. Heat a pan over medium-high heat and add the chopped onion insides, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini insides. Cook until the carrot is tender and the liquid has evaporated.
  4. Add the paprika and herbs and sautee for a few seconds to release the flavours. Add the lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavours to meld.
  5. Sprinkle the insides of the veggies with a bit of salt and pepper and stuff with the filling. Place them in a baking dish and put their tops back on. Bake for 45 – 60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.
  6. Let cool for a couple of minutes before serving.
Categories
-sides Vegetarian

Quick Pickled Onions

  • 1 medium red onion, very thinly sliced
  • ½ cup water
  • ¼ cup distilled white vinegar
  • ¼ cup apple cider vinegar or additional white vinegar
  • 1 ½ tablespoons maple syrup or honey
  • 1 ½ teaspoons fine sea salt
  • ¼ teaspoon red pepper flakes (optional, for heat)

INSTRUCTIONS

  1. Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
  2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
  3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
  4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Categories
Desserts

Pineapple Upside Down Cake

Topping

  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 cup (100g) packed light or dark brown sugar
  • 8–10 pineapple slices (see note)*
  • 15–20 maraschino cherries (see note)*

Cake

  • 1 and 1/2 cups (180g) cake flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large egg whites, at room temperature
  • 1/3 cup (80g) sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (80ml) whole milk, at room temperature

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Prepare topping first: Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
  3. Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  5. Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
  6. Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean– a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
  7. Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides– that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. 
Categories
Fish

Crispy Tuna Steaks with blistered green beans

  • 1/2 cup mayonnaise
  • 2 tbsp. Dijon mustard
  • 1 tbsp. soy sauce, shoyu, or tamari
  • 1 tbsp. hot sauce
  • 1 tsp. fresh lime juice
  • 1 tsp. ground ginger
  • 1 clove garlic, grated or pasted

Green Beans & Crispy Tuna

  • Salt
  • 1 lb. trimmed green beans
  • 1 cup plain breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 3 tbsp. sesame seeds
  • 1 tsp. chili powder or crushed red pepper
  • 1 tsp. granulated garlic
  • 1 tsp. granulated onion
  • 1 tsp. ground ginger
  • 4 sushi-grade tuna steaks (each 6 to 8 oz. and about 1 1/4 inches thick)
  • About 1/4 cup plus 3 tbsp. canola oil
  • 6 scallions, cut on an angle into 2-inch pieces
  • 3 tbsp. soy sauce, shoyu, or tamari
  • 2 tbsp. mirin or rice wine vinegar
  • 2 tsp. toasted sesame oil 
  • Pepper
  • Finely chopped chives, for garnish

1. In a small bowl, whisk all the ingredients for the sauce.

2. For the green beans, in a large deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water. Salt the boiling water and add the green beans. Cook until crisp-tender, about 3 minutes. Drain the green beans and add to the ice water. Let cool, then drain well.

3. Heat a large cast-iron skillet over medium to medium-high.

4. In a shallow dish, mix the plain breadcrumbs, panko, sesame seeds, chili powder, granulated garlic, granulated onion, and ground ginger.

5. Season both sides of the tuna with salt. Coat the tuna with the breadcrumbs, pressing firmly so the crumbs adhere.

6. Add enough safflower oil to the skillet to coat the bottom (about 1/4 cup). When the oil begins to ripple, add the tuna. Cook until deep golden, about 3 minutes per side. Transfer to a wire rack.

7. Meanwhile, in a large nonstick skillet, heat the remaining 3 tbsp. safflower oil, three turns of the pan, over high. When the oil begins to smoke, add the green beans and scallions. Stir-fry until the green beans blister, about 3 minutes. Add the soy sauce, mirin, and sesame oil; season with salt and pepper.

8. Serve the crispy tuna on top of the sauce. Or top the tuna with the sauce. Garnish with chives. Serve with the green beans.