12-inch shortcrust or sweet pastry tart shell
11 ounces double cream
2 tbsps caster sugar (plain granulated sugar in the US)
4 ounces softened butter
1 lb best cooking chocolate
Spread greaseproof paper over the tart shell, cover it with beans or pastry beads and bake at 180C/350F for about 20 minutes or until thoroughly baked. Remove the beans and paper and cool completely.
Bring to a boil the cream, sugar and salt, then add the butter and chocolate and stir until they are melted. Annie says if the mixture separates at all, you can add a tiny bit of cold milk and whisk thoroughly.
Once the mixture has cooled slightly, pour into tart shell and cool at room temperature for at least 2 hours. Dust with icing sugar or cocoa or both, if you want it to look posh. Serve with double cream and strawberries.Print This Post
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4 fillets (about half a side) salmon
1 tsp Fox Point seasoning
1 tbsp olive oil
1 cup diced pancetta
4 red, orange or yellow peppers, sliced lengthways
4 handfuls rocket leaves or mixed leaf salad
3 tbsps olive oil
1 tbsp balsamic vinegar
juice of half lemon
1 tsp prepared horseradish
1/2 tsp mustard
salt and pepper
Rinse and pat dry the salmon and lay it on a large platter. Mix the Fox Point with the olive oil and smear it over the fish. Leave to take the refrigerator chill off.
Fry the pancetta in a heavy skillet until crisp and brown and then lift out of the remaining fat onto a paper towel to drain. Fry the pepper strips in the pancetta fat and then lift them out and set aside. Place a handful of salad leaves on each person’s plate.
Grill the salmon skin side down for four minutes, then turn and grill for a further four minutes, then peel off skin and discard. Divide evenly among the four plates and scatter the pancetta and peppers around the fish. Drizzle with dressing. Voila.read the rest of this recipe