91热爆

Grapefruit Marmalade:

Ingredients:

• 2 medium size pink grapefruits – zest and inside pulp
• 300ml water
• 700g sugar
• Juice of 1 lemon
• 1 thumb-size grated fresh ginger
• ½ tsp salt
• 2 sterilised jars

Method:

1. First, zest the grapefruits.
2. Cut the grapefruits into quarters and, using a serrated knife, scrape out the flesh/pulp. Slice the flesh/pulp as thinly as you like, removing any large white pith.
3. Peel the fresh ginger with a small teaspoon, then grate it.
4. Place the sliced grapefruit, zest, and grated ginger into a medium saucepan. Add just enough water to cover the grapefruit, along with ½ tsp of salt. Cover and bring to a boil. Once boiling, simmer for 5 minutes.
5. Drain the mixture into a sieve over a bowl, discarding the liquid and keeping the fruit. Return the fruit to the same saucepan.
6. Add lemon juice to balance the flavour, then stir in sugar (either granulated or golden caster sugar).
7. Pour in 300ml of cold water and bring to a boil, then simmer until the jam becomes syrupy and thick.
8. Wash the jam jars and, while still wet, place them in the oven at 75°C for about 10 minutes to sterilise them.
9. Pour the jam into the sterilised jars (using a jug makes this easier). Seal with lids and store in a dark place.
10. This jam is perfect on warm, buttered sourdough toast, topped with ricotta and a generous dollop of jam. Serve with freshly brewed coffee!

Top Tips:

• This step helps reduce bitterness.
• Grapefruits naturally contain enough pectin to set the jam, so additional pectin is not needed. However, low-pectin fruits like strawberries and peaches require added pectin to achieve a proper gel consistency. Pectin is actually a powder obtained from citrus!
• To test if it's ready, place a plate in the freezer for 30 minutes before cooking. Once the jam has thickened, put a spoonful on the cold plate and return it to the freezer for 5 minutes. If the jam stays in place and has a gel-like consistency, it’s ready.
• Put the jars on a baking tray, including the lids. If using rubber lids, reduce the time to prevent cracking, or boil them instead.

For more information and guidance on sterilising jars, to visit 91热爆 Good Food.

Baked Radishes

Ingredients:

• 240g radishes
• Spinach
• Lettuce

Vinaigrette:

• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp vinegar (of any choice)
• Additional lemon juice, optional

Method:

1. Wash and top & tail radishes.
2. Cut them in half and spread evenly on a baking tray.
3. Season with olive oil, salt and pepper.
4. Roast for 20 minutes or air fry for 12 minutes.
5. In a medium bowl, toss the lettuce and spinach with 2 tablespoons of the lemon vinaigrette.
6. Assemble the salad on a platter, adding the roasted radishes on top.
7. Season to taste with more salt and pepper and extra squeezes of lemon, if desired.

Prawn Burgers

Ingredients (makes 2 patties):

• 2 spring onions, thinly sliced
• 1 large handful of fresh parsley, chopped (about 20g)
• 150g prawns, washed and patted dry
• 1 egg yolk
• 1 heaped tbsp cornflour
• 1 heaped tsp garlic paste (optional)
• Salt and pepper

Toppings:

• 1 medium avocado, thinly sliced
• 2 medium tomatoes, chunkily sliced
• ¼ iceberg lettuce, shredded
• 2 burger buns, griddled and buttered
• Any sauce – I enjoy Thousand Island sauce, which contains 2 tbsp tomato ketchup, and 2 tbsp mayonnaise mixed.

Method:

1. Chop all the vegetables, wash and dry the prawns, and separate the yolk from the whites.
2. In a small blender, add the chopped vegetables, prawns, garlic paste, seasoning, and yolk. Pulse for up to 30 seconds, then transfer the mixture into a small bowl.
3. Add the cornflour and mix with a spatula until the mixture is sticky.
4. With damp hands, shape the mixture into two patties.
5. Place the patties on a plate lined with baking parchment and chill for about half an hour.
6. Heat a small frying pan with a little oil and fry the patties for 10 minutes on each side until cooked and crispy - they should be golden brown.
7. Serve the patties on warm, griddled burger buns, layered with Thousand Island sauce at the base, sliced avocado, the prawn patty, shredded iceberg lettuce, and thick slices of tomato.