Featured Recipes from Walt Churchill's Market
Anchovy Salad
Ingredients
5 anchovies Ortiz
100 grams salad tomatoes
50 grams Mozzarella cheese
Parsley
Salt
Extra virgin olive oil
Method
Wash and slice the ripe tomato. Cut and halve the slices of fresh cheese.
Alternate the tomato and fresh cheese around the plate and make a cross with the anchovies to decorate the dish. Sprinkle with chopped parsley and add a splash of the extra virgin olive oil.
Anchovy, Idiazabal Cheese and "Piquillo" Pepper
Ingredients
Pastry
1 “piquillo” pepper
20 grams Idiazabal cheese
2 Ortiz Anchovies
Method
Bake the pastry rounds at 180ºC for 15 minutes. Place the “piquillo” pepper and Idiazabal cheese on top of the pastry, finishing with the anchovies in the shape of a cross. Decorate with a little chopped parsley.
Ratatouille Tartlets with Anchovies
Ingredients
3 savoury tartlets
40 grams courgette
40 grams onion
40 grams green pepper
40 grams red pepper
40 grams tomato
3 anchovies Ortiz
Method
Finely dice the vegetables. First poach the onion, green and red peppers. When they are half cooked add the courgette, adding the tomato at the end. Add salt to taste, fill the tartlets with the ratatouille and place the anchovies on top in different shapes.
Toast with Vegetables and Anchovies
Ingredients
Sliced bread
40 grams aubergine
40 grams courgette
40 grams red pepper
40 grams onion
2 Ortiz anchovies
Mild olive oil
Salt
Method
Wash the vegetables and place them whole and unpeeled on an oven tray. Sprinkle with the mild olive oil and roast at 190ºC. When they are soft, cut into strips and place to one side. Grill one side of the slices of bread. Place the vegetables on the bread, with the anchovies on top in a cross shape. Decorate with a little chopped spring onion.
"Piquillo" Pepper Rose and Anchovies
Ingredients
2 “piquillo” peppers
6 anchovies Ortiz
1 spring onion
1 clove garlic
Extra virgin olive oil
Method
Cut the tips off the “piquillo” peppers and arrange in the shape of a flower. Roll up a anchovy and place in the centre. Use the spring onion for the stalk and pieces of anchovy as
the leaves. Sprinkle with chopped garlic and parsley
Cantabrian Brochette
Ingredients
40 grams tuna in oil Ortiz
40 grams marinated chub mackerel Ortiz
2 salted anchovies Ortiz
30 grams ratatouille
Method
Cut the tuna into chunks, take a piece of mackerel loin and remove the skin and bones. Place white tuna, anchovy, mackerel, anchovy, mackerel on a skewer, finishing off with anchovy. Use a little mound of ratatouille as decoration and sprinkle with a little chopped parsley and a few sprigs of spring onion.
A Taste of Cantabria
Ingredients
40 grams marinated white tuna Ortiz
40 grams marinated chub mackerel Ortiz
2 salted anchovies Ortiz
Method
Slice the marinated white tuna and arrange in a pyramid. Take the marinated mackerel loins and carefully place on top of the white tuna, finishing off with the anchovies on either side. Decorate with a spring of spring onion and add colour with a little carrot purée.
Tartlets with Oranges, Aubergines and Anchovies
Ingredients
(Four 4 servings)
4 tartlets
1 aubergine
1 tin of Ortiz anchovies
50 grams orange flesh
2 teaspoons sugar
1 tablespoon olive oil
Salt
Method
Heat the oven to 200 ºC and roast the aubergine with a little olive oil until the flesh is tender. Leave to cool, peel and mash along with the orange flesh. Heat in a pan with the oil, salt and sugar. Fill the tartlets with the aubergine purée and season with pepper. Finish them off by placing an anchovy fillet on top of each.
Concasse Tomato and White Tuna Salad
Ingredients
60 grams white tuna Ortiz in oil
70 grams ripe tomatoes
30 grams onions
Oregano
Smooth olive oil
Salt
Sugar
Balsamic vinegar
Method
Peel, deseed and dice the tomato. Place to one side. Dice the onion and poach slowly. When the onion softens, add the tomato and oregano and bring to the boil. Add a little salt and sugar if it’s too sharp. Take the slices of tuna in oil and keep on one side. To make the lasagne, place alternate layers of concasse tomato and tuna in oil, ending with slices of tuna in oil. Dress with the balsamic vinegar vinaigrette.
Tuna in Oil and Vegetable Pyramid
Ingredients
30 grams carrot
30 grams green pepper
30 grams onion
50 grams tuna in oil Ortiz
Variety of lettuce
Vegetable vinaigrette
Method
Roast the red pepper, peel, slice and sautée with a little garlic. Cut the green pepper into strips and poach. Cut the onion into strips and poach. Place grated carrot in one part of Savarin mould, poached onion in another and green pepper in another. Demould, fill the centre with different kinds of dressed lettuce and add slices of white tuna. Decorate with the vegetable vinaigrette and a little chopped parsley.
White Tuna and "Piquillo" Pepper Toast
Ingredients
1 slice of country bread
75 grams chunks of tuna Ortiz in oil
1 “piquillo” pepper
Extra virgin olive oil
Chopped parsley
Method
Toast the slice of bread Cut the “piquillo” pepper in half. Place on the toast, add chunks of tuna in oil. Sprinkle with a little chopped parsley and a little extra virgin olive oil to give it extra shine and enhance the flavour of the tuna chunks.
Guacamole and White Tuna Belly Fillets
Ingredients
2 x 110 gram tins of Ortiz White Tuna Belly Fillets
2 roughly chopped peeled and deseeded tomatoes
2 spoonfuls chopped onion
1 spoonful fresh chopped coriander
Chopped green Chilli (or Tabasco) to taste
Salt and white pepper / 1 centilitre lemon juice
2 spoonfuls extra virgin olive oil
2 ripe avocados, chopped
Vinaigrette
1 peeled and deseeded tomato, cubed
50 grams extra virgin olive oil
1 spoonful lemon juice/salt and white pepper
3 spoonfuls chopped spring onions
Method
Mix the chopped avocados, tomato, onion, coriander, chilli, lemon juice, olive oil, salt and pepper in a bowl. Leave to macerate until 10 minutes before serving. To prevent oxidation, cover with plastic and kitchen foil while it is standing. Then use a spoon to make mounds of the guacamole and arrange them along the dish. Place a generous serving of Ortiz White Tuna Belly Fillets on top of each mound. Decorate around the dish with the vinaigrette and short strips of chopped spring onion. Mix all the ingredients and place to one side. To ensure its fresh flavour, do this very shortly before serving.
Green Beans with White Tuna
Ingredients
4 x 65 gram tins of Ortiz White Tuna in Olive Oil
800 grams fine green beans
16 halved cherry tomatoes
Vinaigrette
Lamb’s lettuce
50 grams roughly chopped pine kernels
100 grams extra virgin olive oil
3 centilitres white whine vinegar
1 sprig of fresh rosemary
1 small clove of garlic, peeled
Salt and pepper
Method
Boil the beans in abundant water with a little salt and a dash of olive oil. Once cooked, drain and season the beans with salt, pepper and a little vinaigrette. Then cut the tomatoes in half and arrange them with the beans in the centre of each plate to create a “bouquet”. Select the Ortiz White Tuna steaks, flake them and place on top of the “bouquet”. Decorate with the lamb’s lettuce and sprinkle with the remaining vinaigrette. Mix all the ingredients in a bowl and leave to mature for a few hours. When the taste is to your liking, remove the rosemary and garlic, replacing it when you serve the dish.
Haricot Bean Salad with White Tuna
Ingredients
2 x 220 gram jars of Ortiz White Tuna in Olive Oil
400 grams cooked haricot beans
4 peeled and deseeded tomatoes, diced
1 green pepper, diced
50 grams black olives
100 grams chopped onions
Vinaigrette
150 centilitres pepper juice
1 centilitre white wine vinegar
Pinch of salt and white pepper
Method
Mix the beans, tomatoes, green peppers, chopped onion and black olives in a bowl. Season to taste and dress the mixture with the vinaigrette. Then drain the white tuna and keep the oil. Place a bed of beans on four plates and set the white tuna steaks on top. Pour the oil over the dish and decorate with spring onion stalks and chervil leaves. Mix the pepper juice, vinegar, salt and pepper. Then cook over a slow flame until it has a syrupy texture. Serve separately.
Ortiz White Tuna Belly Fillets with Tender Onion
Ingredients
4 x 110 gram tins of Ortiz White Tuna Belly Fillets
1 handful of very finely cut tender onion
1/2 handful of spring onion cut into 5 centimetre strips
Tapenade paste:
100 grams pitted olives
2 fillets of Anchovies Ortiz in Olive Oil
1 pinch oregano
2 spoonfuls olive oil
1 spoonful honey
1 spoonful wine vinegar
Method
Arrange an attractive “bouquet” of very finely cut tender onion and strips of spring onion on each plate. Carefully choose the Ortiz White Tuna Belly Fillets and place on top of the “bouquet” without dripping too much oil. Decorate with more sprigs of spring onion and finish by decorating the dish with the tapenade paste. Add a few whole black olives
Tapenade:
Blend the pitted black olives, the anchovies Ortiz, the oregano, the olive oil, the honey and the vinegar until you get a very smooth paste. Sieve and keep on one side.
White Tuna Belly Fillets with Vegetables
Ingredients
4 x 110 gram tins of Ortiz White Tuna Belly Fillets
2 yellow peppers
2 red peppers
2 green peppers
3 aubergines
100 centilitres olive oil
20 centilitres white wine vinegar
1 halved garlic clove and chopped parsley
30 pitted black olives
30 pitted green olives
4 slices of toasted country bread
Method
Roast the peppers and aubergines in the oven at 250 ºC until slightly charred (if you can grill them over a wood fire then the resulting delicately smoked flavour is very interesting). Then peel the vegetables carefully and cut into thin strips. Place in a serving dish and season with oil, vinegar, garlic and parsley. If possible, leave to macerate for 12 or 24 hours. Toast some slices of country bread and spread the macerated aubergines and peppers over them. Place the slices of Ortiz White Tuna Belly Fillets on top, alternating with the green and black olives. Decorate with spring onion, garlic or dried tomato leaves.
Yellowfin Tuna and Potato Salad
Ingredients
150 grams Ortiz fried white tuna loins
200 grams green beans
100 grams cherry tomatoes
100 grams spinach leaves
8 small potatoes
Pesto sauce
Salt
Pepper
Olive oil
Method
Clean the potatoes and boil in their skins with salt to taste until tender. Leave to cool. Clean the green beans and cut into thin strips. Boil with salt to taste until tender. Cut the potatoes in half and place in a dish, add the spinach, tomatoes and green beans. Place in the refrigerator until
Cold, then add salt and pepper, the tuna and dress with a dash of olive oil and the pesto sauce.
Yellowfin Tuna Pasta with Special Sauce
Ingredients
Pasta:
3 eggs
300 grams flour
1 splash olive oil
Salt
Filling:
200 grams Ortiz Yellowfin Tuna in Olive Oil
50 grams curd cheese
1 egg
Dill
Salt
Pepper
Sauce:
150 grams “piquillo” peppers
100 millilitres liquid cream
100 millilitres milk
Salt
Pepper
Method
Preparing the pasta:
Blend the eggs with the flour and add a pinch of salt and the oil. Mix everything together, wrap the dough in a cloth and leave for half an hour. Then knead the dough a little and roll out with a roller until quite thin.
Preparing the sauce:
Blend the “piquillo” peppers with the liquid cream, milk, salt and the pinch of pepper. Heat the mixture gently until it thickens.
Preparing the filling:
Beat the egg with the salt and then add the curd cheese, the drained and flaked yellowfin tuna, the capers and the chopped dill. Mix well. Cut the pasta into circles with the help of a glass. Place a little filling in the centre of a circle and cover with another circle, seal the edges by pressing with a fork. Boil the pasta until it’s “al dente” and serve immediately with the special sauce.
SUNDRIED TOMATO STUFFED MUSHROOMS
Serves 3-4 as an appetizer Oven at 400F.
12 White mushrooms, stems pulled out (set aside for another use) and the caps reserved
4 tablespoons WCM Sundried Tomato Seasoning & Pesto
½-cup water
¼-cup olive oil
⅛-cup grated Parmesan
⅓-cup fine dry breadcrumbs mixed with 2 tablespoons grated Parmesan
- Lightly grease a shallow baking pan.
- Pour the Sundried Tomato Seasoning & Pesto into a bowl, add the oil and water, warm in the microwave for one minute, let stand for a few minutes.
- Using a clean paper towel, wipe the mushroom caps free of any dirt. Mound the Pesto mix in the mushrooms and set them in the baking dish.
- Sprinkle the tops with the breadcrumbs Parmesan mixture.
- Bake in the middle of the oven for 15 minutes
PARMESAN CRUSTED CHICKEN
Serves 4 Oven 425F.
½ cup Hellman’s mayonnaise
¼ cup grated Parmesan cheese
4 boneless, skinless chicken breast halves
4 teaspoon dry bread crumbs
2 teaspoons WCM Traditional Italian Seasoning
- Combine mayonnaise,sesoning and cheese. Spread on chicken, then sprinkle with bread crumbs mixed with the Traditional Italian Seasoning.
- Bake for 20 minutes till golden and cooked through.
SPINACH KIWI-STRAWBERRY SALAD, Raspberry Balsamic Dressing
Serves 12
12 cups baby spinach, torn
2 pints fresh strawberries, sliced
4 kiwi fruit, peeled and cut into ¼ inch slices
½ cup WCM Raspberry Balsamic Dressing
1 tablespoon sugar
3 green onions, chopped
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
- In a small bowl whisk together the Raspberry Balsamic Dressing, sugar, toasted sesame seeds, and poppy seeds. Set aside.
- Place spinach and chopped green onion in a large bowl and toss with dressing mixture.
- Gently toss in strawberries and kiwi fruit. Serve immediately.
WCM POTATO SALAD ALMONDINE
Serves 6 – 8
Ingredients:
1½ lbs baby red skin potatoes
½ lb green beans
¼ cup parsley, chopped
4 hard boiled eggs, quartered
½ slivered almonds
¾-1 cup Walt's House Dressing
Salt & pepper to taste
Sprinkle of paprika for garnish
Red onion slices
Directions:
- Boil the potatoes until a knife comes out clean when inserted into skin, cut into quarters length wise, do not peel.
- Trim the ends off the beans. Cut into one inch pieces and blanch for 3 minutes in boiling water. Remove and place in ice water to stop them from cooking.
- Toast the almonds slivers until light brown.
- To make the salad, mix the potatoes, beans and parsley with Walt's House Dressing and salt & pepper to taste. Top with roasted almonds. Arrange the quartered eggs on top and sprinkle with paprika. Add some thin slices of red onion.
- Toss when ready to serve.
This is delicious either warm or cold.
ARTICHOKE, BASIL & GARLIC DIP
Serves 6 – 8 as an hors d’oeuvre
1 16 oz jar Artichoke Hearts, drained
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1/2 cup WCM Basil & Garlic Dipping Oil
- Place the artichoke hearts in a food processor and pulse till they are roughly chopped, or chop them by hand.Remove from the food processor and set aside.
- Blend the cream cheese, mayonnaise and Basil & Garlic Dipping Oil in the food processor, till smooth. Fold in the chopped artichokes. Set the mixture in a pretty dish and chill till serving.
ROASTED EGGPLANT & PEPPERS
Serves 4 as a side dish Oven at 400 F.
1 medium eggplant, peeled and cut into 1” slices
3 tablespoons WCM Roasted Garlic Dipping Oil
2 red bell peppers, charred under the broiler and with the skins rubbed off and then sliced
2 tablespoons fresh chopped parsley or basil (optional)
- Arrange the eggplant in a a large roasting pan. Drizzle with 2 tablespoons Roasted Garlic or tossing to coat evenly. Bake about 40 minutes.
- Add the charred peppers and 1 tablespoon Dipping Oil and bake an additional 10 minutes or until the vegetables are tender and the edges begin to brown. Stir frequently during the last 10 minutes of baking.
- Transfer to a serving dish. Add fresh chopped parsley or basil just before serving.
For a more ‘cunchy’ finish, cook the eggplant, with 2 tablespoons Oil, in a saute pan or wok, tossing frequently. Add the charred peppers and the remaining Oil and finish cooking just until the texture is as you like it.
BAKED WONTON CRISPS Garlic & Rosemary Oil
Makes 30 Crisps
30 wonton wrappers
⅓ cup WCM Garlic & Rosemary Oil
Cooking spray
- Preheat oven to 425°F
- Lightly spray baking sheet with cooking spray. Arrange wontons in a single layer to cover the baking sheet. Shake the Garlic & Rosemary Oil bottle well and measure out ⅓ cup into a shallow bowl. Brush wontons with oil and bake 2 minutes; remove from oven.
- Flip wontons over and brush again with Garlic & Rosemary Oil making sure to get some of the herbs. Bake an additional 2 minutes or until lightly brown and crisp.
- Remove from oven and place a wire rack to cool.
Chocolate Biscuit Cake
Serves 8
Here is our version of the Chocolate Biscuit Cake that Prince William has chosen for the royal wedding on April 29, 2011. Apparently this was his favorite dessert when he was a boy visiting his grandmother, the Queen. The palace recipe seems to be a well-kept secret, but we found one by former palace chef who describes the no-bake cake as a chilled chocolate-butter mousse speckled with crushed tea biscuits. We think Effie’s Oatcakes make a splendid biscuit for this extremely rich, chocolaty dessert. View photos on Facebook https://www.facebook.com/media/set/fbx/?set=a.10150172887809029.321770.53163894028
Ingredients:
1/2 teaspoon softened butter, for greasing pan
1 bag Effie’s Oatcakes
4 ounces good quality dark or semisweet chocolate, chopped
1/2 stick (4 tablespoons) unsalted butter
1 egg, beaten
1/2 cup granulated sugar
1 teaspoon vanilla extract
For the glaze:
¼ cup heavy cream
4 ounces dark chocolate, cut in pieces
Directions:
Lightly butter a small springform pan. In a medium bowl break the biscuits into almond-sized pieces and set aside. In another medium bowl combine chocolate and butter and place on top of a saucepan with 1 inch of simmering water. Stir mixture occasionally until melted and smooth, about 3 minutes. Remove bowl from saucepan; set aside. In a third bowl, whisk together egg, sugar, and vanilla. Place over the pan of simmering water and whisk until pale, fluffy, and thick, about 3 to 4 minutes. Remove from heat and whisk in the melted chocolate. Let cool for 5 minutes, stirring occasionally. Fold biscuit pieces into the egg and chocolate mixture and pour into prepared pan. Chill the cake in the refrigerator for at least three hours.
When the cake is chilled, prepare the glaze. Place the cream in a saucepan over medium heat. Just as it reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth. Carefully remove the sides from the spring form pan. Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips. Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a cake plate. Slice and serve.
Herbed-Parmesan Chicken Breasts
Servings: 4
Prep time: 10 minutes
Baking time: 17 minutes
Ingredients:
• ½ cup shredded parmesan cheese
• 1 teaspoon dried basil leaves
• ½ teaspoon finely minced fresh garlic
• ¼ teaspoon dried oregano leaves
• ¼ cup butter or butter substitute melted
• 4 Miller Poultry boneless, skinless chicken breasts
Directions:
Preheat oven to 400° F.
Combine cheese, basil, garlic and oregano in pie pan or shallow bowl. Place melted butter in another pie pan or shallow bowl. Dip chicken in butter, coat with cheese mixture.
Place chicken into ungreased 8 or 9 inch square baking pan. Bake 17-22 minutes or until chicken in no longer pink.
Courtesy of Miller Amish Poultry
NEW! Bone Suckin' Yaki Wings
Prep Time: 20 mins.
Cook Time: 20 mins.
Ingredients:
Bone Suckin' Habanero Sauce, 3 Tbsp.
Bone Suckin' Yaki Sauce, 13.25 oz., 1 jar
Hot Bone Suckin' Sauce, 16 oz, 1 jar
Chicken Wings, 24
Butter, 4 oz., 1 stick
Carrots, 1 lb. cut into 4" sticks
Celery, 1 stalk, cut into 4" sticks
Directions:
Preheat oil in a skillet to 375˚. Melt butter in sauce pan. Add Hot Bone Suckin' Sauce and Bone Suckin' Habanero Sauce. Simmer on stove. Fry wings in oil at 375˚, for 10 minutes or until done. Drain excess oil from wings. Submerge wings into sauce on stove. Remove and place wings on a cookie sheet. Bake wings in oven at 350˚ for 10 minutes. Remove wings from oven and submerge into the sauce pan on the stove turning once. Drain. Pour Bone Suckin' Yaki over half of the wings and serve. See which ones go first!
Stuffed Peppers
Submitted by: Jenny D. - Toledo, OH
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Lime-Glazed Tilapia Fillet
(You can also use this recipe with Cod)
(Recipe from the Foley Fish Cook Book)
Serves 4
1 1/2 pounds Tilapia Fillets
Cooking Spary
1 tablespoon lime juice
1 tablespoon light mayonnaise
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1/2 cup seasoned breadcrumbs
1 1/2 tablespoons melted butter
2 tablespoons chopped fresh parsley
Preheat oven to 450 degrees. Place fish in an 11x7 baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder and pepper in a small bowl. Spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Add 1-2 tablespoons water to baking pan to humidify oven. Bake for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork. Sprinkle with parsley and serve.
