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Friday, 3 April 2015. Good Friday and Seafood Risotto. Good Friday is perhaps a fitting day to awaken my slumbering blog. A day when many look to the fruits of the sea for nourishment. I've read a lot of recipes for seafood risotto and thought what. the.funk? This is my tweaked recipe and dear reader, it works. It's based on the seafood principles of Rick Stein and the risotto workings of Jamie Oliver combined with all that I can gleam from Leith's teachings on bouillon and stocks. 400g prawns, shell on.

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salt and smoke | saltandsmoke.blogspot.com Reviews

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Friday, 3 April 2015. Good Friday and Seafood Risotto. Good Friday is perhaps a fitting day to awaken my slumbering blog. A day when many look to the fruits of the sea for nourishment. I've read a lot of recipes for seafood risotto and thought what. the.funk? This is my tweaked recipe and dear reader, it works. It's based on the seafood principles of Rick Stein and the risotto workings of Jamie Oliver combined with all that I can gleam from Leith's teachings on bouillon and stocks. 400g prawns, shell on.

<META> KEYWORDS

1 ingredients

2 for the stock

3 25ml olive oil

4 1 garlic clove

5 small leek

6 1 tomato

7 1 celery stick

8 for the risotto

9 1tbsp olive oil

10 25g parmesan

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ingredients,for the stock,25ml olive oil,1 garlic clove,small leek,1 tomato,1 celery stick,for the risotto,1tbsp olive oil,25g parmesan,prep,stock,risotto,seafood,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,staub

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salt and smoke | saltandsmoke.blogspot.com Reviews

https://saltandsmoke.blogspot.com

Friday, 3 April 2015. Good Friday and Seafood Risotto. Good Friday is perhaps a fitting day to awaken my slumbering blog. A day when many look to the fruits of the sea for nourishment. I've read a lot of recipes for seafood risotto and thought what. the.funk? This is my tweaked recipe and dear reader, it works. It's based on the seafood principles of Rick Stein and the risotto workings of Jamie Oliver combined with all that I can gleam from Leith's teachings on bouillon and stocks. 400g prawns, shell on.

INTERNAL PAGES

saltandsmoke.blogspot.com

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salt and smoke: Scallops & wilted wild garlic with foam butter

http://www.saltandsmoke.blogspot.com/2013/03/scallops-wilted-wild-garlic-with-foam.html

Friday, 8 March 2013. Scallops and wilted wild garlic with foam butter. Being as there hasn't been any decent breeze for over a month now, last weekend was another spent in sunny Manc. I was also supposed to be writing an economics assignment but that's a different story. On the slab in Bolton yesterday was cuttlefish, catfish, razor clams, whelks, pike, periwinkles, huss, tope, and live brown crabs in addition to sea bass, hake, flatties, prawns, octopus, squid, haddock, cod etc etc etc. Just sear them ...

2

salt and smoke: Barbecued Balinese spiced fish in banana leaves

http://www.saltandsmoke.blogspot.com/2013/05/barbecued-balinese-spiced-fish-in.html

Tuesday, 7 May 2013. Barbecued Balinese spiced fish in banana leaves. We had a brilliant bank holiday weekend in West Wales. Wind, flat lagoons, a new kitesurfing spot, fun with friends and SUNSHINE! It was all rounded off perfectly with the first back garden barbecue of the year. Secret spot (click images to see large). The dish I made was King Prawn Rougaille (Spicy Creole sauce) with saffron and cumin rice. The recipes can be found here. And although it takes half an hour to make the spice paste, its ...

3

salt and smoke: Staub

http://www.saltandsmoke.blogspot.com/2013/03/staub.html

Sunday, 31 March 2013. We made a trip back to North Wales over the Easter weekend and took our Portuguese friend Isabel to show her the sights. On route we called in Chester and whilst seeing a small scrap of the city, we stopped by at the lovely Steamer Trading Cookshop. Stylishly spun over three floors, they stock gorgeous products from Mauviel, Alessi, I.O.Shen Tai Tang, KitchenAid, Wesco and more. I don't need to say that the prices make your jaw drop. Subscribe to: Post Comments (Atom).

4

salt and smoke: Azores Octopus

http://www.saltandsmoke.blogspot.com/2013/04/azores-octopus.html

Sunday, 21 April 2013. The Azores are an archipelago of nine volcanic islands strung across the Northern Atlantic some 1500km west of Lisbon and 1900km southeast of Newfoundland. Like Madeira, these once-uninhabited islands are autonomous but integrated within the framework of Portugal. They look fascinating. A recipe for jellyfish will have to wait. Octopus girl is back. This recipe makes a lovely and unusual starter and it scored full marks from Filipa. Can't be bad. Serves 4-6 as a starter. Add the wi...

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salt and smoke: Caranguejo à la Del

http://www.saltandsmoke.blogspot.com/2013/08/caranguejo-la-del.html

Sunday, 25 August 2013. Caranguejo à la Del. In terms of sunshine and fun times I've had the best summer in years. Which is probably why my fishy blog has been so neglected. Easily one of the best bottles of wine we've had this year. Have a good week :). Subscribe to: Post Comments (Atom). Simple template. Powered by Blogger.

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salt and smoke

Friday, 3 April 2015. Good Friday and Seafood Risotto. Good Friday is perhaps a fitting day to awaken my slumbering blog. A day when many look to the fruits of the sea for nourishment. I've read a lot of recipes for seafood risotto and thought what. the.funk? This is my tweaked recipe and dear reader, it works. It's based on the seafood principles of Rick Stein and the risotto workings of Jamie Oliver combined with all that I can gleam from Leith's teachings on bouillon and stocks. 400g prawns, shell on.

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