POP ROCK INGREDIENTS RECIPES

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GRAVADLAX | SALMON RECIPES | JAMIE OLIVER RECIPES



Gravadlax | Salmon recipes | Jamie Oliver recipes image

A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it’s elegant, clean and fresh, it looks incredible and is a doddle to make. You’ll be so proud when you see the finished result.

Total Time 20 minutes

Yield 10

Number Of Ingredients 8

200 g raw beets
100 g rock salt
50 g demerara sugar
50 ml vodka
1 big bunch of fresh dill (60g)
1 lemon
50 g fresh or jarred grated horseradish
1 x 700 g side of salmon skin on, scaled, pin-boned, from sustainable sources

Steps:

    1. Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
    2. Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
    3. Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
    4. Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here – if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.
    5. Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it’s messy, so you might want to wear gloves).
    6. Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
    7. To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
    8. Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.

Nutrition Facts : Calories 128 calories, FatContent 7.1 g fat, SaturatedFatContent 1.5 g saturated fat, ProteinContent 15.5 g protein, CarbohydrateContent 0.4 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.9 g salt, FiberContent 0.1 g fibre

CORN DOGS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Corn Dogs Recipe: How to Make It - Taste of Home image

Prepare corn dogs at home just like you'd get at the fair. Both kids and grown-ups will love this hearty corn dog batter. —Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10 servings.

Number Of Ingredients 7

3/4 cup yellow cornmeal
3/4 cup self-rising flour
1 large egg, lightly beaten
2/3 cup 2% milk
10 pop sticks
10 hot dogs
Oil for deep-fat frying

Steps:

  • In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.

Nutrition Facts : Calories 316 calories, FatContent 23g fat (7g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 588mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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GRAVADLAX | SALMON RECIPES | JAMIE OLIVER RECIPES
A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it’s elegant, clean and fresh, it looks incredible and is a doddle to make. You’ll be so proud when you see the finished result.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 128 calories per serving
    1. Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
    2. Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
    3. Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
    4. Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here – if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.
    5. Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it’s messy, so you might want to wear gloves).
    6. Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
    7. To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
    8. Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.
See details


CORN DOGS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Prepare corn dogs at home just like you'd get at the fair. Both kids and grown-ups will love this hearty corn dog batter. —Ruby Williams, Bogalusa, Louisiana
From tasteofhome.com
Reviews 3.6
Total Time 25 minutes
Category Dinner
Calories 316 calories per serving
  • In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.
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