serves four
1 tablespoon vegetable or corn oil
120-150 grams piece of streaky bacon, cut into 1cm chunks
150 grams herring roes, fresh or frozen, rinsed and dried on kitchen paperplain flour for dusting
100-120 grams samphire, trimmed of any woody stalks and washed
a handful of small salad leaves, washed and dried
salt and freshly ground black pepper
For the dressing
1 tablespoon cider vinegar
2 teaspoons Tewkesbury or Dijon mustard
2 tablespoons groundnut oil
2 tablespoons rapeseed oil
Heat
the vegetable oil in a heavy-based frying pan and cook the bacon on a
medium heat, turning the pieces as they are cooking for 3-4 minutes,
until nicely coloured. Remove with a slotted spoon, leaving the fat in
the pan. Season and lightly flour the herring roes and fry in the same
pan as the bacon on a medium heat for 4-5 minutes, turning them until
nicely coloured. Remove and drain on some kitchen paper. Keep them warm
with the bacon. Blanch the samphire in
boiling water for 20
seconds, then drain. Whisk all of the ingredients together for the
dressing and season. To serve, arrange the herring roes, bacon, salad
leaves and samphire on serving plates and spoon over the dressing.
bacon recipe courtesy of: Mark Hix, The Independent, July 6, 2013
Showing posts with label samphire. Show all posts
Showing posts with label samphire. Show all posts
Tuesday, November 26, 2013
Friday, December 11, 2009
1677. BACON-WRAPPED SEA TROUT with SAMPHIRE and JERSEY ROYALS
serves 3-4
1 whole sea trout, 2-2.3kg, scaled and gutted
sea salt and freshly ground black pepper
2 slices of lemon
few sprigs each of thyme and rosemary
10-12 thin streaky bacon rashers
olive oil, to drizzle
For the Jersey Royals
700 grams Jersey Royal potatoes, scrubbed and large ones halved or quartered
2 tablespoons olive oil, plus extra to drizzle
2 large shallots, peeled and finely chopped
150 grams samphire (optional)
squeeze of lemon juice
handful of flat-leaf parsley, chopped
Preheat the oven to 200C/ Gas 6. Wash and pat the trout dry with kitchen paper, then lightly score both sides on the diagonal. Rub a little salt and pepper all over the fish, including inside the gut cavity. Open out the cavity and stuff it with the lemon slices and herb sprigs.
Arrange the bacon rashers in a neat row on a chopping board with their sides slightly overlapping. Place the stuffed trout in the middle and wrap the bacon around it. Carefully transfer the fish to a lightly oiled baking tray. Drizzle over a little olive oil and bake in the oven for 25-30 minutes, until the fish is cooked through. To check that it’s done, insert a small knife into the thickest part and press it lightly to one side – the flesh should come away easily from the bone.
While the fish is in the oven, cook the potatoes. Put them into a pan of salted water and boil for 8-10 minutes until just tender when pierced with the tip of a knife. Drain well and set aside.
Heat the olive oil in a sauté pan and add the shallots and a little seasoning. Sweat them over a medium heat for 4-5 minutes until they become translucent. Add the samphire and a squeeze of lemon juice. Cook for another couple of minutes before adding the potatoes. Season to taste – although you probably won’t need to add extra salt due to the naturally salty samphire. Take the pan off the heat and toss in the chopped parsley.
Pile the potato and samphire mixture into a large, warmed bowl and serve alongside the baked sea trout.
bacon recipe courtesy of: Gordon Ramsay | The Times Online, May 23, 2009
1 whole sea trout, 2-2.3kg, scaled and gutted
sea salt and freshly ground black pepper
2 slices of lemon
few sprigs each of thyme and rosemary
10-12 thin streaky bacon rashers
olive oil, to drizzle
For the Jersey Royals
700 grams Jersey Royal potatoes, scrubbed and large ones halved or quartered
2 tablespoons olive oil, plus extra to drizzle
2 large shallots, peeled and finely chopped
150 grams samphire (optional)
squeeze of lemon juice
handful of flat-leaf parsley, chopped
Preheat the oven to 200C/ Gas 6. Wash and pat the trout dry with kitchen paper, then lightly score both sides on the diagonal. Rub a little salt and pepper all over the fish, including inside the gut cavity. Open out the cavity and stuff it with the lemon slices and herb sprigs.
Arrange the bacon rashers in a neat row on a chopping board with their sides slightly overlapping. Place the stuffed trout in the middle and wrap the bacon around it. Carefully transfer the fish to a lightly oiled baking tray. Drizzle over a little olive oil and bake in the oven for 25-30 minutes, until the fish is cooked through. To check that it’s done, insert a small knife into the thickest part and press it lightly to one side – the flesh should come away easily from the bone.
While the fish is in the oven, cook the potatoes. Put them into a pan of salted water and boil for 8-10 minutes until just tender when pierced with the tip of a knife. Drain well and set aside.
Heat the olive oil in a sauté pan and add the shallots and a little seasoning. Sweat them over a medium heat for 4-5 minutes until they become translucent. Add the samphire and a squeeze of lemon juice. Cook for another couple of minutes before adding the potatoes. Season to taste – although you probably won’t need to add extra salt due to the naturally salty samphire. Take the pan off the heat and toss in the chopped parsley.
Pile the potato and samphire mixture into a large, warmed bowl and serve alongside the baked sea trout.
bacon recipe courtesy of: Gordon Ramsay | The Times Online, May 23, 2009
Thursday, December 10, 2009
1676. NEW POTATO, BACON and SEA VEGETABLE SALAD
serves 2
8 boiled new potatoes, skin on
150 grams samphire
2 tablespoons sea purslane
2 rashers of smoked back bacon
2 tablespoons blanched and popped broad beans
1 teaspoon grain mustard
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
freshly cracked black pepper and course sea salt
Heat a medium non stick frying pan and saute the samphire in a splash of olive oil for two minutes, remove from the pan.
In the same pan cook the bacon until crispy, remove and deglaze the pan with the vinegar, oil and grain mustard to form the vinaigrette.
Cut the cooked potatoes in half and mix with the warm vinaigrette.
Chop the bacon into small pieces and mix with the potatoes, broad beans and sampire. Add half of the sea purslane and season to taste.
bacon recipe courtesy of: Madalene Bonvini-Hamel, The British Larder
8 boiled new potatoes, skin on
150 grams samphire
2 tablespoons sea purslane
2 rashers of smoked back bacon
2 tablespoons blanched and popped broad beans
1 teaspoon grain mustard
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
freshly cracked black pepper and course sea salt
Heat a medium non stick frying pan and saute the samphire in a splash of olive oil for two minutes, remove from the pan.
In the same pan cook the bacon until crispy, remove and deglaze the pan with the vinegar, oil and grain mustard to form the vinaigrette.
Cut the cooked potatoes in half and mix with the warm vinaigrette.
Chop the bacon into small pieces and mix with the potatoes, broad beans and sampire. Add half of the sea purslane and season to taste.
bacon recipe courtesy of: Madalene Bonvini-Hamel, The British Larder
Subscribe to:
Posts (Atom)