Tag: butter

Cider-roasted turkey with apple and sage stuffing

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

Impress your guests with inspirational restaurant-style dishes. No need to let on how simple they are to cook. This side of salmon is roasted with white wine, lemon juice and dill and served with buttery hollandaise sauce flavoured with horseradish. Very simple to make for entertaining.

Serves: 6
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Skill level: Bit of effort
Costs: Mid-price

45g (1 1/2oz) butter
1kg (2¼lb) side of salmon
Salt and freshly ground black pepper
1 tbsp fresh dill leaves
150ml (5fl oz) dry white wine
Finely grated zest and juice of 1 lemon

For the hollandaise:

3 medium egg yolks
1 tbsp lemon juice
1 tbsp white wine
150g (5oz) butter
1 tbsp hot horseradish

Buying a pot of Tesco Finest Hollandaise Sauce will save some time over the busy Christmas period

Set the oven to Gas Mark 6 or 200°C. Line a roasting tin with a sheet of foil. Rub some of the butter on the foil. Lay the salmon on the foil, skin-side down. Season, then sprinkle with the dill.
Pour over the white wine and sprinkle with the lemon zest and juice. Dot with the rest of the butter. Roast for 20 minutes until the fish is tender, flaking and just turning golden.
To make the hollandaise sauce: Whizz together egg yolks, lemon juice and wine with a pinch of salt in a food processor. Heat the butter until it is very hot. Give the egg mix another quick whizz. With the motor running slowly, drizzle in the very hot melted butter, then add the horseradish.
Serve the salmon warm or cold with the hollandaise.

By Woman’s Weekly

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Victoria sandwich

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Isabella Beeton is one of the most famous cookery writers in British history and this is the ultimate Victoria sponge cake recipe.

Serves: 5-6
Prep time: 35 mins

(including decorating time)
Cooking time: 20 mins

(plus cooling time)
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

Child friendly
Editor’s pick
Make in advance

That’s goodtoknow

Top tip: ‘A properly cooked sponge cake should be firm in the middle and have slightly shrunk away from the sides of the tin. It should also spring back when you touch it.’

Cake expert, Eric Lanlard

Ingredients

4 eggs
Their weight in pounded sugar, butter and flour
¼ tsp salt
A layer of any kind of jam or marmalade

Method

Beat the butter to a cream and dredge in the flour and pounded sugar. Stir these ingredients well together, and add the eggs, which should be previously thoroughly whisked.
When the mixture has been well beaten for about 10 mins, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 mins.
Let it cool, spread one half of the cake with a layer of nice preserve, place over it the other half of the cake, press the pieces slightly together, and then cut it into long finger-pieces. Pile them in cross bars on a glass dish, and serve.

Recipe taken from Mrs. Beeton’s Cookery and Household Management, Isabella Beeton [1874] London.

Mrs Beeton’s Cookery and Household Management is now published by Weidenfeld and Nicolson, a division of the Orion Publishing Group.

Mrs Beeton is a registered trademark.

www.britegg.co.uk

By British Lion Eggs

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Rosemary Shrager’s Victoria sponge cake