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Mint on the Rocks
| Drink Master
Cooking receipe to make Mint on the Rocks under category Drink Master. You may find some video clips related to this receipe below. 2 oz Creme de Menthe (green)Pour over ice cubes in old-fashioned glass. [tubepress mode='tag', tagValue='Mint on the Rocks']
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christmas pudding
| Aga Recipes
Cooking receipe to make christmas pudding under category Aga Recipes. You may find some video clips related to this receipe below.christmas pudding1.25kg raisins 450g plain flour 450g dark soft brown sugar 450g potatoes peeled boiled and mashed 450g carrots peeled and grated450g apples peeled cored
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rocket and pea soup
| General Recipes
Cooking receipe to make rocket and pea soup under category General Recipes. You may find some video clips related to this receipe below.rocket and pea soup650g peas (frozen is fine) 1 litreplus chicken or vegetable stock 2 rashers smoked bacon 1 Spanish onion peeled and finely chopped 150m1 virgin o
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Pizza Crust Recipe
| Bread
Type: Pizza Crust Free Cooking Recipe - Bread Wow! Ingredients / Directions 3/4 cup(s) water (80 - 90 degrees F)2 tablespoons vegetable oil2 cup(s)s flour1/2 teaspoon granulated sugar1/2 teaspoon salt2 tablespoons Italian seasoning2 teaspoons dry active yeast or 1 1/2 teaspoons bre
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Cooking receipe to make gravad lax under category General Recipes. You may find some video clips related to this receipe below.
gravad lax
900 1035g very fresh slamon fillet (not skinned)
1 tbsp coarse sea salt
2 tbsp sugar
1 tbsp dried dill or 2 tbsp chopped fresh dill
1/2 tbsp coarsely crushed black peppercorns
sauce:
2 tbsp dijon mustard
1 egg yolk
1 level tbspn caster sugar
150 ml sunflower or groundnut oil
1 tbspn white wine vinegar
3 tbspn chopped fresh dill or 1 1/2 tbspn dried dill
salt and pepper
Start on the salmon 23 days before you want to eat it.
Ideally you will have two pieces of fillet of about the same size and shape which can be neatly sandwiched together.
If not cut the fillet Into large pieces which do fit more or less together.
Mix the salt sugar dill and peppercoms.
Sprinkle an even thin layer of this curing mix over the base of a shallow dish that will take the sandwiched pairs of salmon fillet snugly.
Lay half the salmon skin side down on top sprinkle over a generous helping of the curing mix and cover with the rest of the salmon skin side up.
Sprinkle over more curing mix.
Dont feel you have to use it all up.
Cover with clingfilm or foil weigh the fish down with a board or plate and tins or weights perched on top and leave in the fridge for at least two days turning the sandwiched fillets over once or twice.
As the salt draws out the water in the salmon the curing mix will dissolve into the liquid.
To make the sauce mix the mustard egg yolk and sugar.
Gradually whisk in the oil.
Stir in the vinegar dill salt and pepper.
Taste and adjust the seasoning.
To serve wipe the pieces of salmon clean and slice a little thicker than for smoked
Gravad lax is usually served as a starter with a dill and
mustard sauce but in Norway I came across it served as a supper dish in thick slices (either as is or briefly fried) with buttered boiled potatoes and salad.
Serves 8 10 as a first course
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