Friday evening I was somewhat frustrated. I decided to watch the DVD of Rogue One and found that it wouldn't play on either computer or my DVD player. Don't know what's the matter with the DVD but it sure didn't work for us. I decided to try it again and despite trying twice before, this time it seemed to work. Later in the evening I put it on and started to watch and roughly half way through it started seizing up. In the end I gave up.
I was cooking a recipe for Crispy Lamb on Saturday - I have made it once before, but this time I noticed it called for scallions, but only the green and white parts!!
For dessert on Saturday I used my shop bought Pavlova shell. Not surprised but somewhat disappointed that it was cracked when I opened the box. However, I filled the centre with whipped cream and added strawberries. Not many, but served it with a bowl of macerated berries too. It was delicious. I will certainly buy one of these shells again. The centre is not very deep so more cream could be added somewhere. Made a good dessert for Canada day. Talking of which, there are presently lots of fireworks, noisy ones, being let off outside our windows. Today is the day but I imagine the main shows will be on Monday.
So then we watched The Great British Baking Show and was quite surprised that the competitors were asked to make individual Yorkshire Puddings with fillings. I had never heard of that before, some of the fillings looked quite delicious. I then looked for a picture and liked the look of these so much, I saved the recipe. I love smoked salmon almost any which way. The recipe doesn't say whether the oven temp should be C or F so I have asked R.R. Spink for clarification. I am pretty sure they mean centigrade. Being somewhat lazy these days, I might well try this with pre-made Yorkshire puds. I would only want a few anyway so hardly worth making a whole batter.
Cold Smoked Salmon with Crushed Peas in Mini Yorkshire Puddings with Horseradish
Using delightfully British ingredients, this is one of our most imaginative smoked salmon recipes and works wonderfully for party canapés, or even as a light lunch snack.
1 packet of R.R. Spink and Sons Cold Smoked Salmon (100g)
150 g peas, fresh or frozen
1 small bunch of mint
100 ml fresh ricotta cheese
1 thumb sized piece of fresh horseradish (or 1 tbsp horseradish sauce)
Half a lemon, juice and zest
Pea shoots, to garnish
For the Yorkshire puddings
Sunflower or vegetable oil
2 large free range eggs
100 g plain flour
100 ml milk
Sea salt
Freshly ground black pepper
1. Pre-heat the oven to 225°
2. Place a teaspoon of oil into each cavity of a small muffin tin or cupcake tin; place in the oven to heat for 10-15 minutes until smoking hot.
3. Meanwhile, mix the milk, eggs and flour together to make a batter the consistency of double cream, season with salt and pepper.
4. Carefully, remove the muffin tray from the oven and fill each section ¾ full with the batter. Bake for 12-15 minutes until crisp and golden.
To make filling:
5. Bring a large pot of salted water to the boil over a high heat, and the peas and cook for 3 minutes, then remove from the heat and drain.
6. Cool the peas in a bowl of iced water for 5 minutes, drain and leave to drip dry for a further 5 minutes.
7. Once thoroughly drained, put he peas in a food processor and pulse until you get rough puree.
8. Grate the horseradish into the pea puree, then fold in the ricotta cheese, lemon juice and zest. Season with salt and black pepper.
9. Spoon some of the pea mixture into the warm Yorkshire puddings then top with the smoked salmon. Garnish with the peas shoots and a wedge of lemon.
Source: R.R. Spink and Sons
Have a great day
I was cooking a recipe for Crispy Lamb on Saturday - I have made it once before, but this time I noticed it called for scallions, but only the green and white parts!!
For dessert on Saturday I used my shop bought Pavlova shell. Not surprised but somewhat disappointed that it was cracked when I opened the box. However, I filled the centre with whipped cream and added strawberries. Not many, but served it with a bowl of macerated berries too. It was delicious. I will certainly buy one of these shells again. The centre is not very deep so more cream could be added somewhere. Made a good dessert for Canada day. Talking of which, there are presently lots of fireworks, noisy ones, being let off outside our windows. Today is the day but I imagine the main shows will be on Monday.So then we watched The Great British Baking Show and was quite surprised that the competitors were asked to make individual Yorkshire Puddings with fillings. I had never heard of that before, some of the fillings looked quite delicious. I then looked for a picture and liked the look of these so much, I saved the recipe. I love smoked salmon almost any which way. The recipe doesn't say whether the oven temp should be C or F so I have asked R.R. Spink for clarification. I am pretty sure they mean centigrade. Being somewhat lazy these days, I might well try this with pre-made Yorkshire puds. I would only want a few anyway so hardly worth making a whole batter.
Cold Smoked Salmon with Crushed Peas in Mini Yorkshire Puddings with Horseradish
Using delightfully British ingredients, this is one of our most imaginative smoked salmon recipes and works wonderfully for party canapés, or even as a light lunch snack.
1 packet of R.R. Spink and Sons Cold Smoked Salmon (100g)
150 g peas, fresh or frozen
1 small bunch of mint
100 ml fresh ricotta cheese
1 thumb sized piece of fresh horseradish (or 1 tbsp horseradish sauce)
Half a lemon, juice and zest
Pea shoots, to garnish
For the Yorkshire puddings
Sunflower or vegetable oil
2 large free range eggs
100 g plain flour
100 ml milk
Sea salt
Freshly ground black pepper
1. Pre-heat the oven to 225°
2. Place a teaspoon of oil into each cavity of a small muffin tin or cupcake tin; place in the oven to heat for 10-15 minutes until smoking hot.
3. Meanwhile, mix the milk, eggs and flour together to make a batter the consistency of double cream, season with salt and pepper.
4. Carefully, remove the muffin tray from the oven and fill each section ¾ full with the batter. Bake for 12-15 minutes until crisp and golden.
To make filling:
5. Bring a large pot of salted water to the boil over a high heat, and the peas and cook for 3 minutes, then remove from the heat and drain.
6. Cool the peas in a bowl of iced water for 5 minutes, drain and leave to drip dry for a further 5 minutes.
7. Once thoroughly drained, put he peas in a food processor and pulse until you get rough puree.
8. Grate the horseradish into the pea puree, then fold in the ricotta cheese, lemon juice and zest. Season with salt and black pepper.
9. Spoon some of the pea mixture into the warm Yorkshire puddings then top with the smoked salmon. Garnish with the peas shoots and a wedge of lemon.
Source: R.R. Spink and Sons
Have a great day
I've never seen pavlova...I'm not sure what it is. But my experience buying frozen pie shells has been pretty bad. They are always cracked to pieces. As for the scallions in the recipe, are there any other parts except white and green?
ReplyDeleteFrozen pastry shells can be mended pretty easily JoJo. Tells you how on the boxes. Pavlova is meringue though and I guess you would need to whip up egg whites, stick the broken bits and bake for a while. I made a Pavolva in the UK many years ago, but it was a proper basket not just a base. You build up the sides gradually - takes a while but delicious. No there aren't any other parts of a scallion which is why I mentioned it.
DeleteI'm still just salivating over that crispy lamb. Mmmm.
ReplyDeleteI can't say I've ever had a Yorkshire pudding. This sounds pretty amazing, though. I'm a sucker for anything salmon.
It's pretty good nosh Bryan. Never had Yorkshire pudding, no Brit would eat roast beef without it but I must say I had never heard of filling them before usually just gravy. I am a sucker for smoked salmon
DeleteI have made a pavlova in a similar way. I sliced banana, splattered passionfruit, and of course strawberries on top. It's an Aussie dessert!
ReplyDeleteHave you ever made the full thing Pinky, with all the meringue layers on top of one another. Takes a while. I must say I appreciate the Aussie dessert.
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