BAKING SALT RECIPES
SALT BEEF | JAMIE OLIVER SLOW-COOKED BRISKET RECIPES
Store any leftover salt beef in the broth – this will intensify the flavour and prevent the beef becoming dry.
Total Time 3 hours
Yield 6 with leftovers
Number Of Ingredients 4
Steps:
- Place the brisket in a large saucepan and cover with cold water.
- Peel and quarter the onions, then add to the pan with the bay and peppercorns.
- Bring to the boil, then reduce to a low heat and simmer for 2 to 2 hours 30 minutes, or until tender.
- Carefully remove the brisket to a board, then slice up and serve warm with Yorkies and steamed greens.
Nutrition Facts : Calories 253 calories, FatContent 10.6 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 39 g protein, CarbohydrateContent 0.6 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 3.6 g salt, FiberContent 0 g fibre
PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES
Total Time 1 hours 30 minutes
Yield 10 to 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC/gas 4.
- Peel, core and finely chop the pineapple.
- Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
- Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
- Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
- Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.
Nutrition Facts : Calories 358 calories, FatContent 25 g fat, SaturatedFatContent 17 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 30.6 g carbohydrate, SugarContent 15.8 g sugar, SodiumContent 0.3 g salt, FiberContent 3 g fibre
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PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 358 calories per serving
Total Time 1 hours 30 minutes
Calories 358 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Peel, core and finely chop the pineapple.
- Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
- Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
- Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
- Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.
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SALT & PEPPER CHIPS RECIPE | BBC GOOD FOOD
Peel and cut potatoes into chunky chips or wedges, then sprinkle over our salt & pepper seasoning for a flavour-packed side dish or snack
From bbcgoodfood.com
Total Time 50 minutes
Category Side dish, Snack, Supper
Calories 364 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Side dish, Snack, Supper
Calories 364 calories per serving
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