Category Archives: Salt

Recipe: Yorkshire Puddings

Rushed Yorkshire Puddings
Rushed Yorkshire Puddings

Ingredients;

125g plain flour
pinch of salt
1 egg
200ml Milk
20ml Vegetable oil


In the world of classic accompaniments Yorkshire puddings are to roast beef as R2D2 is to Luke Skywalker. Yeah, Luke is handy enough on his own but with R2D2 around you know it’s going to be better.

These are easy to make, once you know what traps to fall into, if you take your time and don’t rush, they are easily avoided. The picture above is a perfect example of these kinds of traps, these weren’t hand whisked enough so they didn’t rise well and were also overdone.

Sieve the flour and salt together in a bowl then add the egg, mixing everything together. Mix the milk and vegetable oil and add half the mixture and beat until smooth.

Then add the rest and whisk until smooth and airy, this is best done by hand, whisking the mixture towards you, so you can raise the whisk a little each stroke to catch more air. Put a small amount of oil in each section of a muffin tray (about 3-4mm) and pre-heat it in the oven at 220C.

Once the tray is hot, pour the batter into each section of the hot tray (roughly 3/4 fill each) and cook for 40-45 minutes until risen and golden brown.

Recipe: Celeriac Puree

Celeriac Puree
Celeriac Puree

Ingredients;

600g Celeriac
Salt
Pepper
Milk
25g butter


I’m not a huge fan of purée on main course plates, but celeriac has such great flavour and goes so well with brown meats, particularly roast beef, so I find myself loving this. Plus, it’s really easy to make 😉

Wash, peel and rewash the celeriac. Chop it into 1 cm dice and place in a saucepan and barely cover with a half and half mix of milk and water, add a little salt.

Bring to the boil and simmer gently until tender and drain well, retaining the liquid. Place the celeriac chunks into the blender along with the butter and roughly half the retained liquid. Blend until smooth, if they won’t blend or the purée is a little thick you can add more of the retained liquid to help, but remember it’s a purée not a soup 😉

Taste and adjust the seasoning as required with salt and pepper.

Return it to the pan, to reheat until serving.

Recipe: Stewed Ratatouille

Stewed Ratatouille
Stewed Ratatouille

Ingredients;

200g Tomatoes
100g Onion, diced
1 x Garlic, Chopped
100g Green Pepper
100g Red Pepper
50ml Olive oil
A good pinch of “Herbs de Provence
200g Courgette
200g Aubergine
a good pinch of chopped Parsley
Salt and Pepper to taste


First, we peel the tomatoes using the “blanch and refresh” method. Get a large saucepan of water on and bring to the boil. While you are waiting get a large bowl and fill it with cold or ice water. Using a very sharp knife or even a razor blade cut a small X in the bottom of each tomato, you only want to cut the skin, that’s all. Once the water is boiling add the tomatoes for no more than a minute, then remove them and plunge them into the cold/ice water, this should make them very easy to peel, then chop them into about 1 cm dice.

Slice the onion and finely chop the garlic, cut the peppers into slices about 2 – 3 cm long.

Add the olive oil, onions, garlic and peppers to a large thick bottomed cooking pot. Cover to keep in the moisture and cook over a medium heat for 20 minutes, stirring frequently and adding olive oil as necessary to prevent burning.

Now add the herbs de provence and peeled tomatoes, stir well and cook for another 15 minutes, stirring occasionally.

Chop the Aubergine and courgettes into a large dice (2cm) and add them to the pot. Cook for another 25 minutes, season to taste with salt and pepper and garnish with parsley.

Recipe: Potato Rosti

Potato Rosti
Potato Rosti

400g Potato
Salt
Pepper
50g butter


Peel and wash the potatoes, then place them in salted water and bring to the boil and simmer for a minute. Drain the water and allow them to cool.

Next shred the potatoes, using a grater, into a large bowl. Heat the butter in a saucepan until it melts then add a little at a time to the shredded potatoes just enough to allow the mixture to bind together and season lightly with salt and pepper. You could add some herbs (maybe some fresh picked thyme or finely chopped rosemary) at this point, if you wanted to.

Form the mixture into rounds either by hand or using a ring mould.

Fry the shaped rosti in a hot pan on both sides until crisp and golden brown.

Recipe: Nyomtastic Scones

Nyomtastic Scones
Nyomtastic Scones

Ingredients;

625g Tipo 00 Flour
1 rounded tsp baking soda
2 rounded tsp cream of tartar
1 teaspoon salt (if using salted butter use 1/2 a teaspoon)
100g chilled butter cubed
1 egg beaten
300ml milk
25g castor sugar


Hard to believe it’s nearly 3 weeks since I wrote this post about Roma’s excellent Tipo 00 flour, time sure is flying. Why do I mention it here? Well, Will made a comment that pasta flour makes great scones. As I had been meaning to have a blast at making some scones, this was a great excuse to try something a little different.

I started with Rhyleysgranny’s Scone recipe and after a little playing around with the ingredients I came up with this.

Pre heat your oven to 200C.

Take all your dry ingredients and sieve them into a large bowl. Next add the butter and work this in with your hands until you have what looks like breadcrumbs.

Next add about half the beaten egg and the milk and continue to mix this together until you have a moist dough. Then on a well floured surface pat or roll the dough out until it’s about 2cm thick and cut with a circular cutter. Place these on a greased and floured baking tray, don’t be afraid to roll up the off cuts and make a few out of that as well. Then place them in the oven and bake for about 15 minutes or until they have risen and turned golden on top.

Remove from the oven to a cooling rack and as soon as you can hold them without burning your fingers serve with butter and Jam – preferably home made and strawberry. If you can stop at just one you’re doing well! :)