MARY BERRY'S WHOLE ROASTED TROUT | JAMIE OLIVER RECIPES
Simply cooked with delicate fresh herbs, lemon and tomatoes, this whole roasted trout is a real treat.
Total Time 40 minutes
Yield 12 to 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the onion and finely slice with the tomatoes and lemon. Roughly chop the dill and parsley (stalks and all).
- Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.
- Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish. Dot with butter, then drizzle all over with 2 tablespoons of oil and a twist of black pepper.
- Roast for 25 minutes, or until just cooked through. Delicious served with samphire.
Nutrition Facts : Calories 199 calories, FatContent 11.6 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 21.3 g protein, CarbohydrateContent 2.4 g carbohydrate, SugarContent 2.1 g sugar, SodiumContent 0.4 g salt, FiberContent 0.7 g fibre
MARY BERRY'S WHOLE ROASTED TROUT | JAMIE OLIVER RECIPES
Simply cooked with delicate fresh herbs, lemon and tomatoes, this whole roasted trout is a real treat.
Total Time 40 minutes
Yield 12 to 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the onion and finely slice with the tomatoes and lemon. Roughly chop the dill and parsley (stalks and all).
- Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.
- Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish. Dot with butter, then drizzle all over with 2 tablespoons of oil and a twist of black pepper.
- Roast for 25 minutes, or until just cooked through. Delicious served with samphire.
Nutrition Facts : Calories 199 calories, FatContent 11.6 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 21.3 g protein, CarbohydrateContent 2.4 g carbohydrate, SugarContent 2.1 g sugar, SodiumContent 0.4 g salt, FiberContent 0.7 g fibre
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MARY BERRY'S STEAK AND GUINNESS PIE | SAINSBURY'S RECI…
From recipes.sainsburys.co.uk
Total Time 205 minutes
Cuisine European
Calories 674 calories per serving
Preheat the oven to 160°C/fan 140°C/gas mark 3. Pat the meat dry with kitchen paper. Put the flour on a large plate or tray, then add the mustard and season. Coat one-third of the meat in the flour. Heat the oil in a large, non-stick frying pan until hot and fry the floured meat over a medium-high heat. Remove the meat from the pan using a slotted spoon and transfer to a flameproof casserole dish. Divide the remaining meat into 2 batches and repeat the flouring and browning, adding more oil if needed.
Add the onion to the frying pan, with a little more oil if necessary, and fry for 3 minutes or until golden brown, stirring frequently. Add the celery and carrots and stir to mix, then fry for 2 minutes before tipping the vegetables on top of the meat in the casserole.
Pour the Guinness and stock into the casserole dish and add the redcurrant jelly. Mix well and bring to the boil, stirring. Add the bay leaves and season. Cover the casserole and cook for 2½ hours or until the meat is tender. Remove from the oven, taste the gravy for seasoning and leave until cold.
Preheat the oven to 220°C/fan 200°C/gas mark 7. Roll out the pastry and cut out a lid and a strip for the lip of the pie dish. Remove the bay leaves from the casserole and stir in the parsley and thyme, then transfer the meat and vegetables to the pie dish using a large spoon, together with enough of the gravy to come just below the lip of the dish. Brush water around the lip of the dish then cut the pastry strip into smaller pieces and place the strips on the moistened lip. Moisten the strips, cover with the lid and press to seal.
Trim and scallop the edge, then brush the pastry lid with beaten egg to glaze. Use the trimmings to make decorations and re-glaze with as much of the remaining egg as needed. Cut a small slit in the centre of the lid.
Bake the pie for 30-35 minutes or until the pastry is risen and golden brown. If you have any gravy left over, reheat until bubbling, pour it into a jug, and serve alongside the pie.
MARY BERRY'S CHRISTMAS CHUTNEY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Condiment
Cuisine British
- Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.
MARY BERRY'S CHOCOLATE AND ORANGE CAKE RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Total Time 45 minutes
Calories 643kcals per serving
- To finish, spread the tops of both sponges with the apricot jam. Spread the top of one sponge with half the icing and put the other sponge on top. Cover the top of the cake with the remainder of the icing, then, with a small palette knife, make large S shapes in the icing to give a swirl effect. Scatter the top liberally with the chocolate curls (see our /how-to-make-chocolate-curls-video/how to make chocolate curls video) and enjoy!
MARY BERRY'S PEAR FRANGIPANE TART | DESSERT RECIPES ...
From womanandhome.com
Reviews 3
Category Dessert
- Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.
MARY BERRY'S RICH FRUIT CHRISTMAS CAKE RECIPE | DELICIO…
From deliciousmagazine.co.uk
Total Time 0 minutes
Calories 304kcals per serving
- Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving. Recipe from Mary Berry’s Complete Cookbook (£25; Dorling Kindersley)
MARY BERRY’S ORANGE LAYER CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Afternoon tea, Dessert
Cuisine British
Calories 745 calories per serving
- Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.
MARY BERRY’S ORANGE LAYER CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Afternoon tea, Dessert
Cuisine British
Calories 745 calories per serving
- Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.
MARY BERRY’S VANILLA CUPCAKES: BEST VANILLA CUPCAKE RECIPE
From redonline.co.uk
Total Time 40 minutes
Category birthday party, baking, comfort food, dessert
Cuisine Comfort Food
- Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.
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