Category Archives: Recipe

Rack of Welsh Lamb with Samphire

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WELSH SALTMARSH LAMB AND SEA-SALTY SAMPHIRE

Are perfect partners for a summer roast. Samphire has a short season, peaking in july. It is available from fishmongers, as well as markets and selected supermarkets. When you can’t get hold of any, Serve the lamb racks with braised fennel or a simple watercress salad instead.

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SERVES 4

Ingredients

  • 2 Racks of Welsh salt marsh lamb, with 6 bones each
  • Sea salt and black pepper
  • 2 tbsp olive oil
  • 200g Samphire
  • 25g butter
  • 2-3 anchovy fillets, roughly chopped
  • grated zest and juice of ½ lemon
  • 50g hazelnuts, halved and toasted

 

Preparation:

Preheat the oven to 200°C/Fan 180°C/Gas 6. Season the lamb racks with salt and pepper.

Heat the olive oil in a large ovenproof pan or roasting tray and brown the lamb racks, fat-side down, for 2-3 minutes.

Turn the racks fat side uppermost and transfer to the oven. Roast for 15 minutes for medium-rare meat, or 20 minutes for medium.

Remove from the oven, cover loosely with foil and leave to rest in a warm place for at least 10 minutes.

Meanwhile, bring a large pan of salted water to the boil. Add the samphire and cook for 2-3 minutes until just tender.

Refresh in a bowl of iced water, then drain again.

When you are almost ready to serve, melt the butter in a large frying pan over a medium-high heat. As it begins to foam, add the anchovy fillets, samphire, and lemon zest and juice.

Warm throuhg for 2-3 minutes, then add the toasted hazelnuts and a generous grinding of pepper.

To serve, divide the samphire between warm plates. Carve the lamb racks into individual chops and arrange on top of the samphire. Spoon over any pan juices from the samphire and lamb. Serve immediately, with new potatoes or a fluffy mash.

Bon appetit

Warm Scottish Smoked salmon and watercress salad

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This installation within minutes of this beautiful salad and you can enjoy all year round . Hot smoked seasons , flavourful jersey royal potatoes for a real treat you can use English .

 4-6 SERVICE

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500 baby new potatoes , scrubbed with sea salt
300g hot smoked Scottish salmon
½ red onion , peeled and very thinly sliced
handful of fresh dill , roughly chopped leaves
200g young , tender watercress.

dressing:

2 tablespoons whiskey
1 ½ tablespoons white wine vinegar
1 ½ tbsp runny honey
1 ½ tablespoons mustard graniny
3 tablespoons peanut oil
3 tablespoons olive oil
sea ​​salt and black pepper

preparation :

And brine, new potatoes, and boil until tender with a knife once you cook for 8-10 minutes .

Potatoes during cooking , prepare the dressing .

A small screw – top jar , seal, whiskey , wine vinegar, honey , mustard, olive and peanut oils , sheep and shake vigorously to combine . Season with salt and pepper and set aside .

Drain the potatoes and place in a large bowl . Flake the salmon into bite-sized pieces and add to the bowl along with red onion and dill . Some drizzle over the dressing and toss to COAs .

Spread the mixture on a large platter potatoes and salmon , watercress and then would spread . Serve with remaining sauce drizzle .

sıcak iskoç-füme-somon-ve-su teresi salatası

Brandade On Garlic Toasts

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brandade-on-garlic-toasts

 

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Brandade On Garlic Toasts

THIS IS MY THE CLASSIC brandade. Instead of salted cod, which calls for lengthy soaking, l gently poach fresh cod in olive oil to achieve a tender and succulent result.

For a delicious starter, serve the brandade and garlic toasts with a lightly dressed mixed salad and chilled crisp, dry white wine.

Serves 6-8

INGREDİENTS

  • 300g cod fillet, skinned
  • 150ml olive
  • ½ tsp rock salt
  • 2 thyme sprigs
  • 350g  potatoes, such as maris piper
  • 150ml  double cream
  • 150ml whole milk
  • 2 garlic cloves, peeled and sliced
  • sea salt and black pepper
  • 2 basil springs, leaves shredded

GARLİC TOASTS

  • 4-6 small baguettes (or 1-2 large ones)
  • 1 large garlic clove, peeled an halved
  • extra virgin olive oil, to drizzle

PREPARATION

Check the fish for small bones, removing any with kitchen tweezers.
Place the cod, olive oil, rock salt and a thyme sprig in a small saucepan.
Place the pan over the lowest possible heat and cook very gently for 8-10 minutes until the fish begins to flake easily.
Leave to cool, then drain well, saving the oil. Flake into large piece.

 

Peel the potatoes and cut into 2cm cubes. Place in a saucepan with the cream, milk, garlic, remaining thyme sprig and some seasosing.
Simmer for 10-12 minutes until soft.
Drain, discarding the thyme, then mash lightly. Mix with the flaked cod, adding some of the reserved oil, and season with salt and pepper to taste. Allow to cool, then stir in the shredded basil. The brandade is best served at room temperature.
When just about ready to serve, preheat the grill to high. Thinly slice the baguettes on the diagonal (or halve small ones, if you prefer) and lay them on a baking sheet. Grill for about 1 minute (rounded sides up if halve) until lightly golden, then turn them over and rub the non-toasted sides with the garlic. Drizzle with extra virgin olive oil and grill until golden and crisp. Don’t leave unattended as the toasts can burn easily.
Spoon the brandade into small serving bowls and grind over some pepper.
Place the garlic toasts alongside for everyone to help themselves at the table. Or serve the toasts topped with the brandade, if you prefer.

Bon appetite

FRENCH

 

Bulghur Pilaf Recipe

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bulghur_pilafIngredients

Serve 3

Preparation Time: 20 minutes

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  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • ½ cup vermicelli
  • 2 medium tomatoes, peeled and finely chopped
  • 3 cup water, boiled
  • 1 chicken or vegetable stock cube
  • salt to taste
  • 2 cups bulghur

Preparation:

Add the oil into a medium sized saucepan and fry the onion until golden brown, add the vermicelli and continue to cook for a further 2 minutes.

Add the tomatoes and continue cooking for 5 minutes.

Add the water, chicken or vegetable stock cube, salt and mix well.

Add the bulghur and stir.

On low heat, without putting the lid on, occasionally stir slightly until all the water has been absorbed.

Turn off the stove and cover the saucepan with a clean kitchen or paper towel under the lid.

Allow the bulghur to rest for a further 15 minutes before serving.

Serve hot with chicken or meat dishes, onions, black olives or yoghurt.

bulghur_pilaf-1

Hellim and Ricotta Cheese

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Hellim-and-ricotta-cheese

  •       5-6 kilos sheep’s milk = 1 kilo of hellim cheese
  • 9 kilos goat’s milk = 1 kilo of hellim cheese
  • 10 kilos cow’s milk = 1 kilo of hellim cheese

 

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  • For 20 kilos of sheep’s milk add 1capful of rennet powdered yeast.
  • For 15 kilos of goat’s or cow’s milk add 1 capful of rennet powdered yeast.

 

Drain the fresh milk, separate half a kilo and put aside. Heat the remaining fresh milk on medium heat until warm (it’s important not to heat the milk too much, the  milk should not burn your hand). After removing the milk from the stove add the yeast and mix well. Cover and let wait for an hour until the top forms a curt.

At this point the curd is soft and won’t stick to the hands. When the curd starts to form lumps, break them with your hands and mix. Let it wait for 15 minutes.

The lumps will sink to the bottom of the pot. Collect the lumps with a strainer or with your hands.

Wrap all of them in a cheesecloth and place wood or heavy weights on top.

Leave to drain for one hour to later make hellim.

Heat the remaining yellowish water (whey protein) in the pot on medium heat until it is warm enough not to burn the fingers. Then add the saved half a kilo of fresh milk and mix.

Ricotta cheese pieces will start to form upon the surface of the mixture. Stir constantly and gradually with a rolling pin or a wooden spoon until the mixture starts to boil. It is important to stir constantly and gradually, otherwise the bottom will burn and the ricotta cheese will have a heavy smell.

Take out the ricotta cheese with a ladle and drain.

If desired the acquired ricotta cheese can be salted and dried in the sun, or without drying, it can be consumed hot, sprinkled with sugar.

It can also be used in dessets and pastries i.e. Pirohu (Cypriot Ravioli) and Ekmek Kadayıfı (Bread Kadayif).

Cut the jelly like lumps previously wrapped in the cheesecloth into squares about 8-10cm wide and wash with water..

Wrap and tie each piece in a separate aquare cloth. Place the pieces into the yellowish water (whey protein) in the pot. They will sink to the bottom.

Boil on medium heat until the sunken pieces rise to top. As they turn into soft hellim pieces and rise to the surface take them out and season all sides of each one with a tablespoon of coarse salt.

Place a fresh mint leaf in the centre of each one and fold in half. Place into a clean container with lid and add the remaining cooking liquid (for every 1½ kilo of cooking liquid used, add 1 cup of coarse salt).Hellim-and-ricotta-cheese_1