Showing posts with label cold. Show all posts
Showing posts with label cold. Show all posts

Sunday, February 22, 2015

Smoked Trout Stuffed Baby New Potatoes

Baby potatoes, baked till tender then stuffed with sour cream, chives and smoked trout, are a great make-ahead appetizer for any party.

What a fabulous day it is today! Not only is it National Margarita Day, but my Sunday Supper group is getting ready for the Red Carpet and the Academy Awards by bringing you wonderful recipes for drinks and dishes perfect for any party. Our host for this great event is Katie from Ruffles and Truffles. Since I’m hours and hours ahead of the US here in Dubai, the Oscars will be on live at 5:30 a.m. Monday morning for me. I’ve got it set up to record and I’ll watch while I sip coffee and eat my breakfast at a more reasonable and civilized time. After all, those award ceremonies are all about the glitz and glamor and I can’t imagine feeling glamorous at 5:30 a.m. and certainly not before the first cup of coffee!

Ingredients for 16 stuffed potatoes - This recipe is easily doubled or trebled.
8 small potatoes (Mine weighed a little more than 10 1/2 oz or 300g.)
Olive oil
1/2 cup or 120ml thick sour cream
Handful chives
1 3/4 oz or 50g hot smoked trout
Black pepper
Optional for serving: Cayenne

Preheat your oven to 350°F or 180°C. Give your baby new potatoes a good scrub to make sure they are clean. Dry them thoroughly and then put them in a baking tray and drizzle them with olive oil.

Bake them for about 30 minutes or until they are tender all the way through. Leave them to cool.

Meanwhile, mince your chives and add them to the sour cream. Stir well.

Use the tines of a fork to flake your smoked trout.

Once the little potatoes are cool enough to handle, cut them in half and scoop out the insides, leaving enough potato inside the skin so that they form little bowls. I used a grapefruit spoon.

In a small mixing bowl, combine your flaked trout with your potato insides and stir well.

Fold in the sour cream with chives.

Taste the mixture and add salt and freshly ground black pepper to taste. Some trout is saltier than others so you have to use your own judgment.

Spoon the filling into the potato halves or use a plastic bag with a corner cut off to pipe it in.

Sprinkle with a little cayenne pepper. Keep refrigerated until ready to serve.


And, without further ado, the nominees are:

For Best Supporting Appetizer
For Best Course in a Leading Role:
For Best Supporting Sips:
For Best Delectable Desserts:

Saturday, May 31, 2014

Jayne's Ultimate Iced Coffee

Making coffee with a long steep in lukewarm water creates a smooth, strong brew that is perfect for mixing with chilled milk or more water for a wonderfully refreshing glass of iced coffee. 

A month or two ago I received an email from my friend Jayne who is living in Saudi Arabia right now. She said, and I quote: “I've been on a mission to make the ultimate iced coffee- it's warming up nicely here! - and I think I've done it. Ok if I share?”

I am a huge fan of iced coffee during the hot months so you know I said yes. Jayne’s ultimate coffee is everything that she promised. Not that I doubted her. Jayne and I have been friends since way back in 2002 when we both got sucked into the International School of Kuala Lumpur PTA executive committee as newbies to KL. She is the type of person who always goes that extra mile for any job, paid or volunteer, and treats everyone with utmost generosity and kindness. It has been an honor to call her friend for all these years.

With my friend Jayne at our Christmas in July celebration 2006.

8oz (by weight) or 225g your fave ground coffee
36oz or about 1L tepid water (60-100°F or 16-38°C)

Mix your water and coffee together in a big jug or cafetière and leave to steep for 12 hours.

Pour through cheesecloth to get rid of the grounds. I scooped all of grounds out of my jug into the cheesecloth at the end and squeezed all of the steeped coffee liquid out, to get every last good drop.

Chill, covered in the fridge. (I put mine in a clean juice bottle.)

Says Jayne: Serve one part coffee to two parts water or milk, over ice cubes. You can make it stronger if you like, equal parts coffee and water/milk, but I love the flavour, it's so intense. Sweeten with homemade simple syrup, if desired, and enjoy!

I didn't want to mess with making simple syrup so I add one teaspoon of sugar to my glass and just a little warm water to dissolve it.

After it's dissolved, add the ice cubes and the coffee.

Top up with milk for iced latte or more water for iced coffee.

So delicious. Enjoy!