TEA AND CRUMPETS RECIPES

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BLOODY MARY CRUMPETS | JAMIE OLIVER RECIPES



Bloody Mary crumpets | Jamie Oliver recipes image

Yield 6

Number Of Ingredients 14

120 g smoked salmon from sustainable sources
½ a bunch of dill (10g)
300 g cottage cheese
2 lemons
2 large free-range eggs
2 tablespoons creamed horseradish
2 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
olive oil
6 crumpets
1 knob of unsalted butter
150 g raw shell-off prawns from sustainable sources
smoked paprika
150 g cooked brown shrimp from sustainable sources

Steps:

  • This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. GET AHEAD Lay out the salmon and cut out six pretty slices that you can wrap around 6 small sprigs of dill, discarding the tougher stalks. Roll them up for a 1980’s-style garnish, place on a plate, cover and return to the fridge. Very finely chop the rest of the salmon and place in a bowl with the cottage cheese. Pick, finely chop and add most of the remaining dill, then squeeze in the juice of 1 lemon and season to perfection, tasting and tweaking. Crack the eggs into a shallow bowl and whisk with the horseradish, ketchup, Worcestershire sauce and a pinch of black pepper. Cover both and refrigerate overnight. TO SERVE Place a large non-stick frying pan on a medium-high heat. Once hot, add 1 tablespoon of olive oil. Dunk the crumpets into the bowl of egg mixture, pressing lightly and turning to encourage them to soak up the mixture. Cook for 2 minutes on each side, or until golden (in batches, if needed). Alongside, place a medium non-stick pan on a high heat with the butter, prawns and a pinch of paprika. After a couple of minutes, add the shrimp to the prawns and toss for a minute, then squeeze in the juice of ½ a lemon and turn the heat off. Divide the crumpets between your plates, topping with the creamy salmon mixture. Spoon over the prawns and shrimp, add the smoked salmon rolls and remaining dill, then flick over an extra pinch of paprika, if you like. Serve with lemon wedges, for squeezing over. Delicious with champagne or whisky.

Nutrition Facts : Calories 311 calories, FatContent 13.1 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 24.7 g protein, CarbohydrateContent 25.4 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 2.9 g salt, FiberContent 0.3 g fibre

PASSION FRUIT CURD RECIPE - BBC GOOD FOOD



Passion fruit curd recipe - BBC Good Food image

This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift

Provided by Sarah Cook

Categories     Condiment, Snack

Total Time 30 minutes

Cook Time 15 minutes

Yield Makes 2-3 jars

Number Of Ingredients 5

200g/7oz passion fruit pulp, about 6-8 ripe passion fruits
3 large eggs
140g butter , diced
250g golden caster sugar
2 tbsp cornflour

Steps:

  • Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
  • Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
  • Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

Nutrition Facts : Calories 51 calories, FatContent 3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 5 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.1 milligram of sodium

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PASSION FRUIT CURD RECIPE - BBC GOOD FOOD
This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift
From bbcgoodfood.com
Total Time 30 minutes
Category Condiment, Snack
Cuisine British
Calories 51 calories per serving
  • Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).
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