Goat Milk

 

 

 

Sea bass with new potatoes cooked in milk and watercress salsa.

 

The recipe requires less than 30 mins preparation time, 10 to 30 minutes cooking time, and Serves 2

 

 

 

Ingredients:

  

• 2 x 150–200g/5½–7oz sea bass fillets
• olive oil, for frying
• knob of butter
• squeeze lemon juice
• salt and freshly ground black pepper

For the watercress salsa

• 100g/3½oz watercress, torn into leaves
• 1 tbsp baby capers
• handful flatleaf parsley leaves
• small bunch dill, roughly chopped
• 6 anchovy fillets, drained
• 1 garlic clove, roughly chopped
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 4–8 tbsp olive oil

For the new potatoes in milk

• 50g/1¾oz unsalted butter, softened
• 1kg/2lb 4oz new potatoes, scrubbed
• 500ml/18fl oz goats milk
• 2 bay leaves
• ½ fennel bulb

 

 

Directions:

 

• Blend the salsa ingredients together in a food processor until roughly chopped, then set aside.

 

• To make the potatoes in milk, spread the butter onto the base of a wide, heavy-bottomed saucepan. Put in the potatoes, season well and cover with the milk. Add the bay leaves and fennel. Cut a circle of baking paper the size of your pan and place it on the milk. Cook over a medium heat for 20 minutes. Remove the paper and turn up the heat until the milk has reduced and the potatoes have slightly caramelized. Set aside to rest.

 

• Meanwhile, to cook the fish, heat a dash of oil in a frying pan over a medium heat. Lightly score the fish skin and season with salt. Fry the fish skin-side down for 3–4 minutes. Turn the fish over and cook flesh-side down for 2 minutes, or until cooked through. Add a knob of butter and a squeeze of lemon.

 

• Divide the fish between two plates, drizzle with the salsa and serve with the potatoes.

 

 

More Best Gourmet Recipes for you.

 

 

• Feta Cheese and Hot-Smoked Trout

 

 

 

 

 

 

Good old recipe. Bring us some figgy pudding like no other. Thyme honey-infused figs make a delicious addition to a baked roly-poly pudding, serve with a walnut and honey ice cream.

 

The recipe requires 1-2 hours preparation time, 30 minutes to 1 hour cooking time, and serves 6.

 

 

Ingredients:

 

For the caramelised walnut and honey ice cream

 

• 150g/5½oz caster sugar
• 200g/7oz shelled, chopped walnuts
• 397g/14oz can condensed milk
• 50g/1¾oz thyme honey
• 50g/1¾oz soft mild goats’ cheese (without rind)
• 600ml/20fl oz double cream

 

For the fig filling

 

• 1 x 250g/9oz pack semi-dried figs, tops trimmed
• 1 lemon, juice and zest only
• 40g/1½oz thyme honey
• 1 tbsp lemon thyme

 

For the suet pastry

 

• 175g/6oz self-raising flour, plus extra for dusting
• pinch salt
• 100g/3½oz shredded suet
• 75g/2½oz ground almonds
• 1 lemon, zest only
• 100g/3½oz full-fat goat milk, plus extra for brushing
• 2 free-range egg yolks, plus 1 free-range egg, beaten, to glaze
• 50g/1¾oz thyme honey
• 1 tsp vanilla extract
• vanilla-infused sugar for sprinkling, to taste

 

For the decoration

 

• about 2 tbsp thyme honey, to taste
• 3 fresh figs (optional)
• 1 lemon wedge (optional)
• fresh lemon thyme (optional)
• vanilla pods, scrapped (optional)

 

 

Directions:

 

• For the caramelised walnut and honey ice cream, start with the caramelised walnuts. Place the caster sugar in a small heavy-based saucepan and heat over a medium heat until all the granules have melted and a caramel forms. Lay the walnuts on a sheet of foil and pour the caramel over the walnuts. Leave to set and cool.

 

• Beat together the condensed milk, honey and goats’ cheese in a bowl until smooth. Whip the cream in a separate bowl until soft peaks form when the whisk is removed from the bowl and fold through the condensed milk, honey and goats’ cheese. Break up half of the caramelised walnuts and stir them through the mixture. Set aside the remaining caramelised walnuts.

 

• Transfer the mixture to a freezer-proof container and place in the freezer – alternatively place in an ice cream maker and freeze according to manufacturer’s instructions.

 

• For the fig filling, combine all the ingredients in a medium heavy-based saucepan with one tablespoon of water. Place over a low heat, stirring well until everything is well combined. Simmer and stir occasionally for about 10 minutes, or until the mixture is thick and the liquid has evaporated. Remove the pan from the heat and blend with a hand-held blender. Set aside for 10 minutes to cool slightly.

 

• For the suet pastry, preheat the oven to 180C/fan oven 160C/350F/Gas 4.

 

• Place the flour, salt, suet, ground almonds and lemon zest in a large bowl and stir together until well combined. Measure the milk into a jug and beat in the egg yolks, honey and vanilla extract. Slowly add the wet mixture to the bowl of dry ingredients and mix to a soft, but not sticky dough. Tip the dough out onto a floured surface and roll out to a 20 x 30cm/8 x12in rectangle.

 

• Spread the fig filling onto the dough, leaving a 1cm/½in border all the way round. Gently roll the dough up from the short end, brushing with milk and transfer to a greaseproof paper-lined baking tray, seam-side down. Brush with a little beaten egg and sprinkle with vanilla sugar.

 

• Bake for about 40 minutes, or until golden-brown, covering with a sheet of foil should the top and sides appear to be browning too much.

 

• Remove from the oven and leave to cool slightly. Drizzle over the thyme honey to taste and place the remaining caramelised walnuts over the top of the roll. Serve with the ice cream.

 

• You could also decorate with fresh figs (one cut in half, the other two with a cross on the top and the flesh opened slightly), plus a lemon wedge, fresh thyme and scraped vanilla pods around the pudding to reference the ingredients inside.

 

 

 

 

 

 

A perfect dish to make ahead for Christmas morning, or any time of year. The recipe is great if you are looking for something comforting without too much fuss. The recipe sautés cauliflower with mushrooms and green pepper before adding milk, Swiss cheese and pimientos for a comfort dish with a twist. The recipe requires 1 hour preparation and cooking time, and can serves 8.

 

Ingredients:

 

• 2 cups Goat milk
• 1 cup Swiss cheese, shredded
• 1 large head cauliflower, broken into florets
• 1/4 cup diced green pepper
• 1 jar sliced mushrooms, drained
• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 2 tablespoons diced pimientos
• 1 teaspoon salt
• paprika, optional

 

 

Directions:

 

• In a large pot, cook cauliflower in a small amount of water for 6-7 minutes or until tender but not soggy. Set aside.
• In a medium saucepan heat the butter and sauté the green pepper and mushrooms for 2 minutes.
• Add the flour and gradually stir in the goat milk. Bring the mixture to a boil, stirring constantly.
• Remove the saucepan from the heat and stir in the cheese. Add the pimientos and salt.
• Place half the cooked cauliflower at the base of a casserole dish.
• Pour half the cream sauce on top.
• Layer more cauliflower on the rest of it and then finish with more sauce.
• Bake uncovered at 325ºF for 25 minutes.

 

*You can sprinkle paprika or cheese on top when it bakes, if desired.

 

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Nutritional facts:

The Christmas Cauliflower Casserole contains 153 Calories per serving; – Fat 9g, Cholesterol 29mg, Sodium 448mg, Carbohydrates 12g, Sugars 5g, Fiber 3g, Protein 7g.