Virgin Mary

 

Virgin Mary

This non-alcoholic version of the classic Bloody Mary is a tomato juice drink that you can sip all day and night. For best results, use top quality tomato juice for a rich and authentic taste. It’s also a healthy choice for breakfast

• Tomato Juice 180ml
• Lemon 1/2
• Salt and pepper Dash
• Tabasco sauce Several drops
• Basil Leaves x6
• Celery Stick x1
• Pickle x1

How to make potted salmon

 

1. Sterilise the jars

   Start by sterilising 6 x 200ml heatproof jars – Kilner jars or jam jars with a resealable lid work well. Wash them in the sink with hot, soapy water and rinse clean. Dry in the oven for 1 hr at gas 1, 140°C, fan 120°C. Set aside. Once cooled, grease each jar with butter.

   

2. Cook the salmon

   Heat 1 tbsp olive oil in a large pan over a high heat. Add 600g salmon fillets, skin-side down to start with. Reduce the heat to medium and cook for 2 mins on each side. Cover the pan and cook for a further 1 min. Turn off the heat, but leave the fish in the pan for 5 mins (it will continue cooking in the residual heat).

   

3. Melt the butter

   Melt 150g unsalted butter in a small pan over a low heat. Once melted, continue heating for about 8 mins, until it turns slightly darker in colour and the white milk solids rise to the surface.

   

4. Season the fish

   Meanwhile, peel off and discard the salmon skin. Scatter ½ tsp nutmeg, ¼ tsp cayenne pepper, 5 drops Worcestershire sauce and a little seasoning over the fish, then flake with a fork. Discard any stray bones.

   

5. Clarify the butter

   Pour the butter into a jug through a muslin-lined sieve to catch the milk solids (these can be discarded) – this is called clarifying. Pour half the liquid butter over the flaked salmon and return to a low heat. Warm through for 5 mins, stirring occasionally.

   

6. Jar and seal

   Divide the fish between the jars, then pour over the remaining clarified butter to form a seal. Chill for at least 4 hrs, or for up to 3 days.

   

7. Garnish and serve

   To serve, scatter each pot with a pinch of cayenne pepper and enjoy with sliced lemon and toast, if you like.

   

8. Delicious spins

   Trout and fennel seeds: Use skin-on trout fillets in place of salmon, cooking as instructed in step 2. Omit the nutmeg and cayenne pepper in step 4 and use 1 tsp crushed fennel seeds and 1 tbsp finely chopped fresh dill in their place. Pot up and garnish with a few sprigs of dill. 

   Crab and tarragon: Swap the salmon for 625g cooked crab, skipping step 2 and the first part of step 4. Replace the nutmeg and cayenne pepper in step 4 with 1 tbsp each chopped tarragon and grated lemon zest. 

   Smoked mackerel and horseradish: Replace the salmon with 625g smoked mackerel fillets and miss out step 2. Swap the nutmeg for 2 tsp creamed horseradish.

9. Ingredients

   We've prepared a simple shopping list so you can easily get all you need to make this picnic favourite. Be sure to note down the ingredients or take a screenshot before heading to the shops.

   150g unsalted butter, plus extra for greasing
   1 tbsp olive oil
   600g salmon fillet, skin-on
   ½ tsp freshly grated nutmeg
   ¼ tsp cayenne pepper, plus extra to garnish
   5 drops Worcestershire sauce
   lemon slices, to garnish (optional)
   toasted bread, to serve (optional)
   6 x 200ml heatproof jars

   Each serving contains

   • Energy

     1605kj
     388kcal19%

   • Fat

     34g48%

   • Saturates

     15g73%

   • Sugars

     0g0%

   • Salt

     0.3g5%

   of the reference intake
   Carbohydrate 0.6g Protein 20.5g Fibre 0.1g

Kung Pao Chicken

 Prep:

30 mins

Cook:

30 mins

Additional:

30 mins

Total:

1 hr 30 mins

Servings:

4

Yield:

4 servings

   

Black Bottom Butterscotch Fudge

 

Prep:

10 mins

Cook:

20 mins

Additional:

2 hrs 30 mins

Total:

3 hrs

Servings:

36

Yield:

1 9-inch square pan

Original recipe yields 36 servings

Ingredient Checklist

• 3 cups bittersweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 splash vanilla extract
• 2 cups white sugar
• ⅔ cup milk 
  
• ½ cup butter 
  
• ½ cup heavy whipping cream
• 3 cups butterscotch chips
• 1 (7 ounce) jar marshmallow cream
• 1 pinch flaky sea salt (such as Maldon®)

Local Offers

ZIP 

Whole Foods Market
1330 Smith Ave
BALTIMORE, MD 21209

365 Everyday Value® Unsalted Butter

At Your Local Whole Foods Market

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365 Everyday Value® Organic Milk

At Your Local Whole Foods Market

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Logo Placeholder

Safeway
1017 York Rd
TOWSON, MD 21204

• •

Directions

Instructions Checklist

• Step 1

  Line a 9-inch square baking pan with parchment paper.

• Step 2

  Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.

• Step 3

  Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.

• Step 4

  Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.