This is a simple oven-baked salmon dish that is super yummy. It involves coating the salmon in a sweet honey-garlic butter sauce. Super easy to prepare.
📝 Ingredients (for ~8 servings)
800 g (1.75 lb) side of salmon
120g (8 tbsp) butter , melted
8 tablespoons honey
6 garlic cloves, crushed
Juice of ½ a lemon
Slices of ½ a lemon
Pinch of sea salt & ground black pepper
5 g (≈ ¼ oz) fresh parsley, chopped (for garnish)
🍽️ How It’s Made (Short)
Preheat oven to 190 °C (375°F).
Mix the melted butter, honey, crushed garlic, lemon juice, salt and pepper.
Place the salmon on a baking tray, pour sauce over, and top with lemon slices.
1 tbsp oil (vegetable or sunflower), plus more for the frying
Lemon, sugar, Nutella etc for topping
Simple recipe to make pancakes:
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream.
Let it rest for 30 mins to rest if you can or start straight away
Heat the pan and cook pancakes (each about half a ladle) on each side until golden.
Pancakes can be kept in a low oven to keep warm.
Serve with your topping! Lemon and sugar is the classic but kids do love the Nutella!
Left over pancakes can be stored between baking parchment and wrapped in cling film and frozen for 2 months.
This is a recipe that I nabbed from Jamie O. I’ve made it a bit simpler by letting Mr Tesco provide the ingredients where possible.
1 level teaspoon cayenne pepper, plus extra for sprinkling
1 heaped teaspoon ground cumin, plus extra for sprinkling
1 level teaspoon ground cinnamon, plus extra for sprinkling
olive oil
1 onion
Packet of frozen peppers or 2 mixed-colour peppers
Packet of sweet potato
Frozen garlic, 2 teaspoons worth or 2 cloves of garlic
1 bunch of fresh coriander (30g)
2 fresh mixed-colour chillies
3 x 400g tins of beans, such as kidney, chickpea, pinto, cannellini
3 x 400g tins of quality plum tomatoes
lime or lemon juice, or vinegar, to taste
Roast the sweet potato on a baking tray with oil and a sprinkled teaspoon each of of cayenne pepper, cumin and cinnamon.
Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.
It’s a basic and humbling recipe that permits a lot of flexibility. It’s super healthy and tasty. You can make it as spicy as you want!
Step 2 Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
Step 3 To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
Step 4 Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
Step 5 Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Step 6 Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
Step 7 Serve immediately. You can now cool them and freeze for up to 1 month.
Excellent drowned in gravy or in syrup for dessert!
I was trying the same process of using the Ninja blender and nut bag which produces a smooth liquid, but I grabbed the wrong extract from the drawer and put 2 teaspoons of lemon extract into the horchata.
There’s no recovery from this. I tried adding sugar, banana, more almond milk, but it all tasted of lemon. To say I’m bitter about wasting good ingredients is an under statement.
Needless to say, the lemon extract is placed out of easy access now!
I swapped the almond milk from Alpro Almond milk to Rude health.
The almonds were from Grape Tree (toasted whole blanched almonds)
The taste is less sweet as a result and the jury wasn’t as impressed.
I also tried 3 teaspoons of ground cinnamon rather than sticks as I initially tried Chinese cinnamon standing in with the rice overnight but before I blended it I tried a bit but it’s far too fiery.
Another change was using the smaller blender on my ninja blender which resulted in a finer liquid with less bits. Using a nut bag also was better than a sieve.
A mixed bag of results. The liquid is finer but not such a good taste as recipe one.
I used 50g Tesco Dark Brown sugar and 100g of caster sugar rather than just 150g caster sugar to see how the rich and treacly sweetness affects the recipe.
I bought pre-toasted almond flakes (100g from Tesco) rather than buying blanched almonds and toasting them myself.
I was keen to remove even more bits for a smoother taste.
Let’s see what happened
After straining the horchata twice through a sieve I attempted straining through muslin but the bits blocked it up. After giving up with the muslin I used a fine sieve. The final result was much smoother than the first attempt but for one of the tasters it was still too bitty.
How to make it smoother? That is going to be a challenge!
Step 2: Tip the sugar into a bowl and cover with 1 litre warm water. Stir well until the sugar has dissolved then mix in the rice, almonds and cinnamon sticks. Cover and chill overnight.
Step 3: Pour roughly half into a jug and set aside. Pour the remaining contents of the bowl, including the rice, almonds and cinnamon sticks into a powerful blender. Blend for 1 min until everything is very finely chopped. Pour in the liquid from the jug and mix again.
Step 4: If you prefer a very fine consistency, pour into a muslin-lined sieve set over a bowl. You can also pass it through a very fine sieve twice. Mix in the vanilla and a pinch of salt,
Step 5: Fill a pitcher with the almond milk and some ice. Divide between ice-filled glasses and serve.
Then keep chilled until ready to serve. Will keep chilled for up to four days.
Comments
The first set of drinks from the pitcher was not sieved and was very bitty much to the dismay of the daughters. The second was put through a sieve, but once again, it was still a bit bitty but much better.
Straining the liquid left a lot of material that I tried to bake into something. It may make a good topping on baked/stewed apple.
Review
The taste was great and everyone in the tasters enjoyed it but the straining must be improved to make it smoother.
