Related to: 'Oat Roast'

Hodder & Stoughton

Save Money: Good Food - Family Feasts for a Fiver

Hodder & Stoughton

Gordon Ramsay Bread Street Kitchen

Gordon Ramsay
Authors:
Gordon Ramsay

'If you think you can't eat as well at home as you do in a restaurant - think again. I'm going to show you how to cook stunning recipes from Bread Street Kitchen at home.' GORDON RAMSAYFrom breakfast to dinner and everything in between, this is a collection of 100 fresh new recipes from Gordon Ramsay and the award-winning team at Bread Street Kitchen. Like the restaurant itself, the book is all about relaxed and sociable eating, using fresh ingredients, simple techniques all delivered with the signature Gordon Ramsay stamp so that you know it's going to be good.Recipes include Ricotta Hotcakes with Honeycomb Butter - perfect for a weekend brunch, Sea Trout with Clams or a Crispy Duck Salad for a weekday supper. For a weekend get together, get things off to a good start with a Bread Street Kitchen Rum Punch and Slow Roast Pork Belly with Apple & Cinnamon Sauce, followed by Pineapple Carpaccio with Coconut Sorbet or a super indulgent Coconut Strawberry Trifle.

Saltyard Books

Vanilla Black

Andrew Dargue
Authors:
Andrew Dargue
Recipe ofthe month

Plum Frangipane Tart

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Bill's Israeli couscous salad

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Recipe of the month

Teriyaki Salmon

TERIYAKI SALMONSERVES 4 Given how much salmon we eat at home, I'm always trying out new ways of serving it, and this is my current favourite. It's amazing how much flavour the salmon takes on after just 20 minutes in the sweet and salty marinade, and it's even better if you con give it two hours. Remember always to cook fish skin-side down at first to protect the delicate flesh from too much heat. Serve with garlic tenderstem broccoli and perhaps Soba Noodle Salad (see page 1 33). Photograph overleaf. 2cm piece of fresh root ginger, finely sliced2 garlic cloves, peeled and finely sliced3 tbsp soy sauce 2 tbsp maple syrup 1 tbsp mirin (rice wine)Olive oil4 salmon fillets (about 500g in total)Sea salt and freshly ground pepper 1. Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil. 2. Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes. 3. Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick. 4. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan. September's recipe is chosen by Wish List's Lizzi Jones: “Terry-what?” asked my dad, helping himself to more. “Teriyaki” I said. For something that sounds so complicated, the recipe for Gordon Ramsay’s Teriyaki Salmon is surprisingly simple. All you need to do is mix up a quick marinade from ingredients you’ve probably got lingering at the back of your store-cupboard and pan-fry until cooked through. The finished dish is flavour-some and fragrant, and the spices complement rather than overpower the fish. We served it alongside an orange and carrot salad, which is also from Gordon’s new book and is also refreshingly simple. A definite dad-impressing dish. The recipe is taken from Gordon Ramsay's Ultimate Home Cooking. TERIYAKI SALMON Serves four 2cm piece of fresh root ginger, finely sliced 2 garlic cloves, peeled and finely sliced 3 tbsp soy sauce 2 tbsp maple syrup 1 tbsp mirin (rice wine) Olive oil 4 salmon fillets (about 500g in total) Sea salt and freshly ground pepper 1. Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil. 2. Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes. 3. Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick. 4. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan. © Gordon Ramsay 2012. Recipe extracted from Gordon Ramsay’s Ultimate Cookery Course by Gordon Ramsay.

Author of WALKING BACK TO HAPPINESS

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Five Reasons Why You Should Read WUTHERING HEIGHTS

It’s one of the most famous novels in the English language. It’s inspired television, film, song and theatre versions. But have you actually read WUTHERING HEIGHTS? If not, this will tell you why it should be your next read.

Extract

GRACE WILLIAMS SAYS IT LOUD, by Emma Henderson

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