Techniques

First of all, do not be scared by this page! This is not somewhere where we are going to start giving you an extensive list of really complicated techniques – it is not Master Chef after all!

We have added this section simply to help you understand some of the more “scary sounding” methods/prepping techniques used in some of our recipes. Do not be put off, these are really easy, but may just sound a bit complicated if you have never heard of them before.

So here we go.

TECHNIQUES

  • A BAGNOMARIA
  • PREPPING AN AVOCADO
  • AL CARTOCCIO

 A BAGNOMARIA

1. Add ingredients to a heatproof bowl, a glass one is preferable so you can see through it.

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2. Add water to a saucepan large enough to fit most of the bowl in. Make sure there is only enough water to just about touch the bottom of the bowl.

3. Add the bowl to the saucepan.

4. Place the pan on low heat to allow the water to simmer underneath the bowl. This will allow the ingredients to gently melt and combine, without boiling. Make sure to regularly stir the ingredients with a wooden spoon until lovely and smooth.

PREPPING AN AVOCADO

1. Halve the avocado with a sharp knife, going all the way around in a circular motion.

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2. Pit it with a teaspoon, extracting the nut.

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3. Scoop the avocado out of the skin with a spoon.

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4. Cut it up in the small pieces on a chopping board.

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AL CARTOCCIO

This is a great technique to bake fish. It locks the flavour in by steaming the fish in the oven and it’s a very healthy way of eating it.

You will need a baking tray and tin foil.

1. On a baking tray add a sheet of tinfoil big enough to cover the tray and go over the edges. Fold the sides up.

2. Drizzle with olive oil or place a few knobs of butter (depending on what you prefer to cook with). Add the fish fillets. You can use either fresh fish fillets or frozen ones.

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Fresh salmon fillets

3. I use butter, so I add another knob of butter on top of each fillet. You don’t have to do this but I like to do this, so the fish comes out lovely and moist.

4. Cover it all with another sheet of tinfoil on top. “Tuck” the top sheet’s sides inside the bottom folded sides, then pinch the corners inwards to create a seal.

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Creating a kind of envelope foil to steam the fish

5. Do not seal both sheets together too tightly as the ingredients will need to steam cook in the oven and you need to allow some space to do this. Make sure to have a couple of small gaps for the air to escape out of.

Put in the oven and cook for the indicated cooking time on the package.

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Cooked salmon al cartoccio

 

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