Spicypottedsalmonwithcapers Recipes

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high
• Cook for 3 minutes. Sprinkle with capers, and salt and pepper
• Turn salmon over, and cook for 5 minutes, or until browned.
• Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

Steps:

• 1. Melt all but 2 tablespoons of the butter in a medium saucepan over medium-low heat without boiling, about 4 minutes, and skim off any foam that rises to the surface. Remove from the heat and set aside.
• 2. Melt the remaining 2 tablespoons butter over medium heat in a medium skillet. Cook the garlic, stirring, until fragrant, 1 minute. Add the shrimp and cook, stirring frequently, until starting to turn pink, about 2 minutes. Pour in the wine and cook, stirring, until the liquid is nearly completely evaporated, about 3 minutes. Pour in the lemon juice and cook 1 minute longer. Stir in the salt and clarified butter and remove from the heat.
• 3. Spoon the shrimp into a small baking dish. Stir in the parsley and pour the melted butter from the skillet over the shrimp just to cover. Reserve any remaining butter in the refrigerator. Chill the shrimp until the butter is solid, 2 hours.
• 4. Pulse the shrimp mixture in a food processor until pureed. Return the mixture to the baking dish. Warm the refrigerated reserved butter in the microwave just until liquefied, about 10 seconds. Pour over the shrimp to cover and refrigerate 3 hours or overnight.
• 5. Remove the dish from the refrigerator 1 hour before serving. Spread on crackers or toasted baguette slices and garnish with additional parsley.

Steps:

• Heat oil in a large cast-iron skillet over medium heat. Add pepper-and-onion mixture and cook until heated through, about 5 minutes. Add thinly sliced beef and cook with the pepper mix another 5 minutes Set aside and keep warm.
• For cheese sauce, melt butter in a medium saucepan over medium heat. Add flour, whisking constantly until bubbly, about 1 minute. Slowly whisk in milk until thickened, about 3 minutes. Stir in black pepper, cheese, chipotle peppers, and adobo sauce.
• Divide steaks and pepper-and-onion mixture among 4 baguette slices. Top with cheese sauce and remaining 4 bread slices.

Steps:

• Place the flour, salt and capers in a strong plastic bag, shake vigorously to coat.
• Cut the squid into rings approx 1cm wide. Pat dry and add these, and the tentacles, to the flour and capers. Shake again until completely covered.
• Deep-fry in small batches for a couple of minutes until slightly golden.
• Remove from the oil with a slotted spoon and allow to drain on kitchen towel.
• Sprinkle with sea salt and freshly ground black pepper, if desired, before serving.

Steps:

• Sift the flour, baking powder, ginger, cinnamon, cayenne and salt into a large mixing bowl.
• Add the butter and sugar and rub until the butter is absorbed and the mixture has a sandy texture.
• Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough.
• Shape the dough into a ball and wrap in cling film.
• Place the dough in the fridge to firm up for at least 45 minutes.
• Preheat the oven to 350 degrees F and grease a couple of non-stick baking sheets.
• Roll out the dough to 3 mm thickness.
• Cut the biscuits into your desired shapes and place on the prepared baking sheets.
• Bake for 10-12 minutes until golden brown then set aside to cool on the baking sheets.
• Decorate the biscuits with piped royal icing.
• Store in an airtight container.

Steps:

• Cut the salmon into 1/2in cubes, sprinkle with salt and allow it to stand for 20 minutes.
• Wash the salt off in cold water and dry well with kitchen paper.
• Put the salmon into a saucepan with the wine and season with nutmeg, pepper and cayenne.
• Simmer for about five to seven minutes and then remove from the heat.
• Cut the butter into pieces and add to the salmon mix. Add the capers and their vinegar.
• Season to taste.
• Keep mixing gently until the butter starts to re-set this will add air to the mix, then spoon into pots or ramekins and level with a teaspoon.
• Pour over the melted butter and leave to set.
• Set the oven to 400°F
• Serve with garlic rubbed toasts of french bread.

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Place the salmon in the bottom of the pot, skin side down. Spray the fillets lightly with olive oil, then season with salt and pepper to taste.
• Sprinkle with the garlic and capers, scatter on the peppers, and add half the wine.
• Pierce each potato multiple times with a fork and drop into the pot (if they are large, slice them into chunks). Season lightly with salt and pepper.
• Add the broccoli and arrange to fit snugly inside the pot. Pour in the rest of the wine.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 414
• Protein: 29g
• Carbohydrates: 43g
• Fat: 10g
• Cholesterol: 70mg
• Sodium: 246mg
• Fiber: 4g

Steps:

• The day before: Heat the butter in a pan until melted. Turn up the heat a little to separate most of the milk solids (the creamy white looking part) to start clarifying, but be careful it doesn't burn. It is clarified when there are a few nutty brown "bits" at the bottom and the remaining liquid is a clear golden colour. Cool slightly and carefully pour into a jug, leaving the nutty "bits" behind.
• Pour the clear butter back into a clean pan and tip in the chilli powder. Heat very gently for 1-2 minutes. (The butter will cloud up again.)
• Put the rest of the ingredients in a bowl and season. Carefully fold together with a spatula, trying not to break up the plump flesh. Taste and adjust seasoning.
• Loosely spoon the mixture into 20 100ml ramekins or into one larger shallow serving dish. Ensure you leave a nice level top. Now pour over the chilli clarified butter to give a thin covering. Stir the butter to distribute the spice each time before you pour. If the butter cools too much, microwave it for 30 seconds. Cover the ramekins and put in the fridge for 2 hours, or overnight, until the butter is set.
• Make the melba toast: lightly toast the bread. Cut off the crusts, then slice the bread through the centre so you have ultra thin slices. Put the toast, cut-side up, under a medium to hot grill to toast until the edges curl. Be careful as it burns easily. Cool, and store in sealed plastic bags.
• On the day- one hour ahead: Remove the potted crab from the fridge an hour before serving, but keep in a cool place. You want the mixture to be soft enough so that all the delicious buttery flavours blend into the toast. Put each ramekin or a spoonful of spicy crab on to a serving plate with a lemon wedge.
• Crisp the melba toast, if necessary, in the oven for 5 minutes. Place a couple of slices on each plate and serve.

Steps:

• In a heavy skillet, heat the olive oil and the bay leaf over medium heat. Add the garlic and saute, stirring for a minute or so until just softened.
• Add the pepper flakes, the capers, and the brandy, and cook off the alcohol for a minute. Turn heat to medium-high and toss in the shrimp, stirring quickly to cook them evenly.
• Cook the shrimp until opaque and just firm.
• Remove from heat, stir in the paprikas and the parsley. Taste for salt. Serve immediately with warm crusty peasant bread for dipping.

Steps:

• In a small saucepan over medium heat, combine the capers and butter and bring to a simmer; the pan should be big enough so the capers can move around and fry freely, which will take 10-12 minutes (they should be golden brown and crispy when they are finished).
• Drain off remaining butter and put the capers on a paper towel to drain.
• While the capers are cooking, thread the tuna chunks on skewers, brush with the vegetable oil and sprinkle with salt and pepper to taste.
• Place the skewers on the grill over a medium-hot fire and cook for 3-4 minutes per side (to check for doneness cut into one of the chunks--it should be pink but not red in the center).
• Remove from grill and let cool until they are cool enough to slide off the skewers.
• In the meantime, bring 4 quarts of salted water to boil in a large pot over high heat; add the pasta, return to boil and cook for 8-10 minutes, until pasta is tender but not mushy.
• Drain and place in a large bowl.
• Add the olive oil, lemon juice, garlic, parsley, grilled tuna and salt and pepper to taste; add capers, toss well, and serve.