Lets Bake SOURDOUGH

Back in March I did a post on a Sourdough starter and included the recipe to get you started (see Happy Birthday Biga!). I did promise to add a future post, on making bread with your starter. It took a little longer than expected, sorry, but this is it. I have tried a different approach with this recipe on this occasion, presenting it as a little animated movie. Hope it works and is useful, appreciate any comments/feedback.

Hope it gives a little encouragement to take the leap and bake a sourdough loaf for yourself, so go ahead please give it a try, with some effort, patience and a little love you could enjoy your first home baked sourdough loaf!

Sea BASS, Crispy PROSCIUTTO and CRUSHED New POTATOES

A LITTLE ABOUT THE FISH

Sea Bass is one of the most affordable prime fish. It's flesh is white, with a firm texture that holds well while cooking. It's sweet and rich flavour makes it enjoyable, On the bone or in fillets, Sea Bass is easy and fast to cook. Sea Bass are naturally available off the Southern coast of Ireland, where they can grow up to 9KGs. Under Irish legislation, a complete ban on commercial Sea Bass fishing means that fishing boats are not permitted to land them under any circumstances and must discard them. The development of Sea Bass farming in the Mediterranean has filled a void in the supply of a fish popular all over Europe. After Trout and Salmon, Sea Bass is the third fish species to be successfully commercially farmed in Europe. The production of Sea Bass is mostly restricted to the Mediterranean Basin, where the warmer waters are the most suitable to the growth of this species. The most important farming countries are Greece, Turkey, Italy, Spain, and Croatia. Sea Bass is still being produced in France but only on a small scale.

THE RECIPE

Ingredients:

2 Sea Bass Fillets
Salt and Black Pepper
375g Baby new potatoes,quartered
4 slices of Prosciutto di Parma
1 tbsp Olive Oil
100g Butter
2 tbsp chopped chives
4 tbsp chopped parsley

Leftover CHICKEN and TOMATO CAESAR Salad

Ingredients:

For the Salad                        
1 head Cos (Romaine) Lettuce
Handful of cherry tomatoes
Leftover Chicken
2-3 slices of Sourdough bread cut into small cubes
2 tbsp Olive Oil

For the Dressing
25g Anchovy Fillets, drained and finely chopped
1 Egg yolk
1 Small clove of minced garlic
1 tbsp Lemon juice
1/4 tsp Mustard
1/2 tsp Worcestershire sauce
1 tsp Tabasco sauce
75ml Sunflower Oil
25ml Olive Oil
25ml Water
Salt and Black Pepper

To Serve
25-50g grated Parmesan