Two Michelin starred chef Andrew Fairlie,cooks cep tart and Halibut with snails
Andrew Fairlie from restaurant Andrew Fairlie at Gleneagles hotel Perthshire Scotland cooks up two sensational dishes from his seasonal Winter menu. The dishes are a cepe and wild mushroom tart with veal sweetbreads, and then halibut with Devon snails and parsley foam for The Staff Canteen.com
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Gordon Ramsay Dark Chocolate Tart Crumble Recipe
Gordon Ramsay's Dark Chocolate Tart Crumble. This Recipe is a decadent treat, combining the intense flavor of 70% dark chocolate with the buttery texture of a perfectly baked crumble. The tart features a crisp and crumbly base made from plain flour and butter, sweetened with caster sugar. The filling is a smooth and creamy blend of double Cream and melted dark chocolate, creating a deeply satisfying chocolate experience.
Ingredients:
4.4 oz of Butter
3.2 oz of Caster Sugar
1 large egg
8.8 oz of Plain Flour
1.7 cups of Double Cream
13.1 oz of 70% Dark Chocolate
Directions:
00:01 Cream softened butter and sugar, then mix in an egg and fold in flour to create pastry dough.
00:23 Knead the dough lightly, shape it into a disc, and refrigerate before rolling it to a quarter-centimeter thickness.
00:40 Cut dough into small discs, press into greased tart tins, prick the base, and chill to maintain softness upon baking.
00:55 Bake the pastry until golden, then create a chocolate filling in a bain-marie with double Cream, butter, and chocolate.
01:08 Ensure the chocolate filling is glossy and smooth before pouring into pastry cases; chill until set.
01:24 Serve the chocolate tarts with a choice of creme fraiche, ice cream, or on their own.
Actual Recipe:
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How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne | Food Network
Samantha demystifies perfectly baked puff pastry by making a savory tart with smoked salmon and herbs. This dish is truly #UnChoppable!
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Smoked Salmon and Herb Puff Pastry Tart
RECIPE COURTESY OF UN-CHOPPABLE
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 15 min
Yield: 4 to 6 servings
Ingredients
All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
One 8-ounce package cream cheese, at room temperature
2/3 cup plain full-fat Greek yogurt
Finely grated zest of 1 lemon plus 2 tablespoons juice
Kosher salt and freshly ground black pepper
2 tablespoons drained capers, chopped
2 tablespoons chopped fresh dill, plus 1 tablespoon fronds for serving
3 tablespoons chopped fresh chives
1 Persian cucumber, thinly sliced
8 ounces thinly sliced smoked salmon
Directions
Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.
Cook’s Note
The puff pastry can be baked up to 1 day in advance. Store in an airtight container to keep it crisp.
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How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne | Food Network
Sweet Tart & Salmon Dip with Jerry Ballew - Heart of the Home
Special Appearance by Caroline Turley
Log Cabin of Ponderosa Pine
Recorded: September 2008
Music by Promise Quartet & The Barker Brothers
Air: WATC-TV 57 Atlanta & WGGS-TV 16 Greenville
Host and Creator: Cherie Martin
Director and Editor: Fred Windham
Production and Photography: Victoria Taylor
Special Assistant: Gin Roberts
Prep and Design: Kathy Mullins, Angela Burgess, Lucy Van Doran
Sweet Tart
- Granny Smith Apples
- Crescent Rolls
- Pam Spray
- Cream Cheese
- Cinnamon
- Sugar
- Cream Cheese Frosting
Salmon Dip
- Salmon
- Minced Garlic
- Chopped Onions
- Whipped Cream Cheese
Salmon Marinade
- Salmon
- Minced Garlic
- Liquid Smoke
- Pepper
- Worcestershire Sauce
- Sea Salt
Watch more episodes of Heart of the Home:
The Best Maple & Pecan Tart | Jamie Oliver
Whip up this beautiful pecan tart for your next big get-together. Completely indulgent and completely delicious, this recipe is the perfect end to your Thanksgiving celebrations!
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Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network
Ina uses Italian prune plums in a shortbread crust for a rustic fruit tart!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Italian Plum Tart
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr
Yield: 8 servings
Ingredients
3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
Directions
Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.
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Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network