Eggs Benedict with Fresh Salmon

Ingredients 4 x 100g salmon darns A little olive oil Salt and freshly ground black pepper 4 large eggs 1 tableps. white wine vinegar 4 thick slice of sourdough bread, toasted Hollandaise Sauce 2 egg yolks 1½ tablesp. lemon juice 100g unsalted butter Salt and pepper Method To cook the salmon: Heat the oven to Gas Mark 4, 180°C (350°F). …

Mussels with Lemon Grass, Chilli and Ginger

Ingredients 1kg mussels, scrubbed and de-bearded 2 sticks of lemongrass, trimmed and finely chopped 4 kaffir lime leaves, shredded 1 red chilli, chopped 5cm ginger, peeled and chopped 2 garlic cloves, peeled and chopped 1 teasp. turmeric Pinch of brown sugar 1 teasp. fish sauce Zest and juice of one lime 400ml tin of coconut milk Method Put the lemongrass, …

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