TIGER DRINKS RECIPES
TIGER BREAD RECIPE - BBC GOOD FOOD
With its iconic crackled crust and pillowy centre, tiger bread is a fantastic baking recipe to have up your sleeve. Our easy recipe is simple, and makes a great weekend project
Provided by Esther Clark
Total Time 1 hours
Prep Time 25 minutes
Cook Time 35 minutes
Yield Makes 10-12 slices
Number Of Ingredients 12
Steps:
- Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
- Once the dough has risen, tip it onto a worktop and knead it three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
- Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.
Nutrition Facts : Calories 189 calories, FatContent 1 grams fat, SaturatedFatContent 0.2 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.72 milligram of sodium
ITALIAN BREAD SALAD | JAMIE OLIVER SUMMER SALAD RECIPES
Total Time 45 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
- Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
- Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.
Nutrition Facts : Calories 370 calories, FatContent 21 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 8 g protein, CarbohydrateContent 40 g carbohydrate, SugarContent 13 g sugar, SodiumContent 1.4 g salt, FiberContent 2.7 g fibre
More about "tiger drinks recipes"
SMOKY HADDOCK CORN CHOWDER | JAMIE OLIVER SEAFOOD RECIPES
From jamieoliver.com
Total Time 30 minutes
Calories 874 calories per serving
Total Time 30 minutes
Calories 874 calories per serving
- Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
- For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
- Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
- Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
- Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
- Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
- Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
- Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
- For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
- Have a taste – you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
- Give the chowder a good stir, then put the lid back on.
- For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
- Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
- Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
- To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
- Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
- Pour the slushie into a large jug, top up with soda water and stir again right before serving.
- Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot – it’s up to you. I like to roughly mash one side of it, then mix it through.
- To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.
See details
SPECIAL PRAWN PASTA RECIPE - BBC GOOD FOOD
Juicy tiger prawns turn this easy pasta dish into a midweek meal you can whip up in under 30 minutes. It's also easily halved or doubled for a crowd
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course, Pasta
Cuisine Italian
Calories 548 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course, Pasta
Cuisine Italian
Calories 548 calories per serving
- When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.
See details
ITALIAN BREAD SALAD | JAMIE OLIVER SUMMER SALAD RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 370 calories per serving
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 370 calories per serving
- Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
- Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
- Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.
See details
SMOKY HADDOCK CORN CHOWDER | JAMIE OLIVER SEAFOOD RECIPES
From jamieoliver.com
Total Time 30 minutes
Calories 874 calories per serving
Total Time 30 minutes
Calories 874 calories per serving
- Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
- For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
- Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
- Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
- Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
- Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
- Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
- Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
- For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
- Have a taste – you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
- Give the chowder a good stir, then put the lid back on.
- For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
- Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
- Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
- To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
- Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
- Pour the slushie into a large jug, top up with soda water and stir again right before serving.
- Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot – it’s up to you. I like to roughly mash one side of it, then mix it through.
- To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.
See details
SPECIAL PRAWN PASTA RECIPE - BBC GOOD FOOD
Juicy tiger prawns turn this easy pasta dish into a midweek meal you can whip up in under 30 minutes. It's also easily halved or doubled for a crowd
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course, Pasta
Cuisine Italian
Calories 548 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course, Pasta
Cuisine Italian
Calories 548 calories per serving
- When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.
See details
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