TURBOT WITH BROWN BUTTER AND CAPERS
Steps:
- Sprinkle the turbot on both sides with salt and pepper. Heat a few tablespoons of canola oil in a large saute pan over high heat. When you see a wisp of smoke, add the fillets to the pan (do not overcrowd the pan to achieve a proper sear, so cook in batches if you have to). Add 1 to 2 tablespoons of the butter per fillet to the pan. Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate.
- Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers and lemon juice, and then add the fish back to the pan. Baste the fish with some of the sauce to warm. Remove from heat, add the tarragon and season with salt and pepper if necessary.
- Put each fillet on a plate and spoon the sauce over the fish. Garnish with the lemon zest and a sprig of tarragon.
HIGHLAND BEEF WITH PICKLED WALNUTS & PUFF PASTRY TOPS
A rich beef stew that gets better the longer it's kept. The pickled walnuts add a tangy touch. Make up to three days ahead
Provided by Good Food team
Categories Buffet, Dinner
Time 3h30m
Number Of Ingredients 14
Steps:
- Up to three days before, make the pastry puffs. Preheat the oven to fan 180C/conventional 200C/ gas 6. On a lightly floured surface, roll out the pastry a little thinner and stamp out sixteen 6cm rounds. Put the rounds on a baking sheet and brush with the egg. Sprinkle with salt and bake in the oven for 5-7 minutes or until puffed and golden brown. Cool on a wire rack, then store in an airtight container until ready to serve.
- Make the stew. Put the beef, garlic and bay leaf in a large non-metallic bowl and pour in the stout. Cover and leave to marinate in the fridge for at least an hour, preferably overnight.
- Preheat the oven to fan 130C/ conventional 150C/gas 2. Drain the meat and pat dry on kitchen paper. Set aside the marinade liquid.
- Heat both half the butter and oil in a large lidded ovenproof casserole. Over a high heat, brown the beef in batches until each piece is sealed and dark brown. Remove the meat with a slotted spoon as you go. Set aside.
- Wipe the dish with kitchen paper, melt the remaining butter and oil and fry the bacon and onions for 10-15 minutes until the onions are golden brown, very soft and well reduced.
- Stir in the flour until blended, add the port and reserved marinade and return the beef to the dish. Bring to the boil, cover with a tight-fitting lid and cook in the oven for 2½ -3 hours or until the meat is very tender (no need to season). Cool, put in a large sealed container and store in the fridge, or freeze for up to 1 month.
- To serve, return to the casserole and bring slowly to the boil (if frozen, defrost and continue as above). Add pickled walnuts and reserved pickling vinegar and simmer for 30 minutes until hot. Stir through the parsley. Re-heat the pastries at fan 180C/ conventional 200C/gas 6 for 3-4 minutes. To serve, ladle into bowls, top with a couple of pastry puffs and sprinkle with a little chopped parsley.
Nutrition Facts : Calories 900 calories, Fat 54 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 1.51 milligram of sodium
WATERCRESS AND WALNUT SALAD WITH HERB DRESSING
Came up with this recipe while trying to use up leftover walnuts. This simple salad works well as a starter, side or main course. The watercress makes this a wonderful complement to other peppery foods. Serves well with a peppery foothill California-style Zinfandel.
Provided by blueyedwineaux
Categories Greens
Time 8m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In small jar, mix all dressing ingredients together and let sit.
- In bowl put watercress, green onions, cheese, and walnuts.
- Toss salad mixture.
- Serve salad on plates.
- Dress salad with desired amount of dressing.
- Enjoy.
Nutrition Facts : Calories 439.6, Fat 41, SaturatedFat 10.2, Cholesterol 39.3, Sodium 460.5, Carbohydrate 5.5, Fiber 1.8, Sugar 1.2, Protein 15.5
SWEET PICKLED WALNUTS
Sweet pickled black walnuts take three weeks to make but they last for ages. Pick the walnuts in summer before the hard nut forms inside the green shell.
Provided by DCREWS21
Categories Appetizers and Snacks
Time P21DT40m
Yield 32
Number Of Ingredients 8
Steps:
- Use rubber gloves to handle the young walnuts and pierce each one a few times with the tines of a fork. Watch out for the clear juice this produces. It stains a dark, espresso brown and is a natural dye. Place the walnuts into a bucket and fill with enough water to cover. Stir in 3/4 cup of salt to make a brine. Soak walnuts for 1 week, then drain and make the brine again. Soak for 1 more week.
- After the second week, drain the walnuts and lay them out on trays to dry in an airy place. In a couple of days they will turn black. Once they have all turned black, they are ready to pickle.
- In a large pot, stir together the malt vinegar, brown sugar, allspice, cloves, cinnamon and ginger. Bring to a boil and then add the walnuts. Simmer over medium heat for 15 minutes. Remove from heat and allow to cool.
- Spoon the walnuts into sterile jars and fill with the syrup to within 1/2 inch of the top. Seal with lids and rings. Store in the refrigerator or process in a hot water bath for 10 minutes. Cool to room temperature and store in a cool dark place.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 23.1 g, Fat 33.5 g, Fiber 3.9 g, Protein 13.7 g, SaturatedFat 1.9 g, Sodium 15 mg, Sugar 15.8 g
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