Orange and Balsamic Marinade for Salmon
Ingredients:
2 tbsp capers, rinsed and chopped
juice and zest of 1 navel orange
2cm piece fresh ginger, grated
1tbsp olive oil
1tbsp Balsamic Cream
Mix all the ingredients together and pour over 2 salmon fillets. Leave to marinate for at least half an hour.
First made: 10th May 2014
2 tbsp capers, rinsed and chopped
juice and zest of 1 navel orange
2cm piece fresh ginger, grated
1tbsp olive oil
1tbsp Balsamic Cream
Mix all the ingredients together and pour over 2 salmon fillets. Leave to marinate for at least half an hour.
First made: 10th May 2014
Gravy for Beef, Sausages or Toad-in-the-Hole
Ingredients:
1 onion sliced
2 cloves garlic, crushed
1 tsp caster sugar
1 tbsp flour
350ml beef stock (a cube is fine)
11/2 tsp Worcestershire sauce
Cooking instructions
Saute the onion and garlic in butter with a little oil added until soft. Add the sugar and allow the onions to caramelise. Add the flour and cook stirring for a couple of minutes.
Gradually add the stock to avoid lumps and then the Worcestershire sauce.
Bring to the boil then allow to simmer until thickened slightly and reduced a little.
1 onion sliced
2 cloves garlic, crushed
1 tsp caster sugar
1 tbsp flour
350ml beef stock (a cube is fine)
11/2 tsp Worcestershire sauce
Cooking instructions
Saute the onion and garlic in butter with a little oil added until soft. Add the sugar and allow the onions to caramelise. Add the flour and cook stirring for a couple of minutes.
Gradually add the stock to avoid lumps and then the Worcestershire sauce.
Bring to the boil then allow to simmer until thickened slightly and reduced a little.
Balsamic Marinade for Chicken
Ingredients:
3 tbsp olive oil
3 tbsp balsamic vinegar
2 garlic cloves, crushed
1 tbsp Italian seasoning
salt
pepper
Cooking instructions
Mix all the ingredients in a bowl and add skinless chicken pieces. Mix to ensure pieces are all well-coated then cover and regrigerate for at least 1 hour.
Place in greased ovenproof dish and cook in a 180C oven for 20 minutes or so, turning once.
Good with baked potatoes and ratatouille.
First made: 31st July 2012
3 tbsp olive oil
3 tbsp balsamic vinegar
2 garlic cloves, crushed
1 tbsp Italian seasoning
salt
pepper
Cooking instructions
Mix all the ingredients in a bowl and add skinless chicken pieces. Mix to ensure pieces are all well-coated then cover and regrigerate for at least 1 hour.
Place in greased ovenproof dish and cook in a 180C oven for 20 minutes or so, turning once.
Good with baked potatoes and ratatouille.
First made: 31st July 2012
Balsamic Apple Sauce
Ingredients:
2 apples
25g light brown sugar
a splash balsamic vinegar
Cooking instructions:
Peel, core and chop the apples. Place in a pot with the sugar and balsamic vinegar.
Cook on a low heat until the apples are soft. Mash lightly if necessary.
Cool before serving.
I know it sounds mad to mash apples but we can't get proper cooking apples in Romania and some of the eating varieties don't break up so well!
First made: 30th January 2011
2 apples
25g light brown sugar
a splash balsamic vinegar
Cooking instructions:
Peel, core and chop the apples. Place in a pot with the sugar and balsamic vinegar.
Cook on a low heat until the apples are soft. Mash lightly if necessary.
Cool before serving.
I know it sounds mad to mash apples but we can't get proper cooking apples in Romania and some of the eating varieties don't break up so well!
First made: 30th January 2011