麻豆约拍

The new series begins with home cook Bill King 鈥� a former Mayor of Torfaen 鈥� attempting to get his starter dish on the menu of the restaurant voted Best in Wales by the readers of the Good Food Guide.

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About the 麻豆约拍 Cook

Bill King, who lives in Cwmbran has swapped politics for pastry-making. A former Mayor of Torfaen, civil servant and trade unionist, he has devoted his retirement to honing his culinary skills. After saving for 10 years, he attended the world-famous Ballymaloe Cookery School in Ireland, run by Darina Allen.

Passionate about using local produce, he scours the farmers鈥� markets in Usk and Abergavenny for his ingredients. 鈥淚 tend to do fairly basic cooking, nice simple dishes with really good ingredients but done as well as possible,鈥� he explains. 鈥淚鈥檓 perfectly happy to serve up a really good bacon and cabbage, for example. I think a stew can be a thing of beauty. And I really love teaching my grand-children how to cook.鈥�

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Bill King鈥檚 Warm Smoked Salmon Quiche

Pastry

225g Plain Flour

110g Butter

1 Free Range or Organic Egg Yolk

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Chill your bowl and the butter for 30 minutes before starting.

Sift the flour into the bowl and add the butter cut into small chunks. Rub in until breadcrumb texture is achieved. Using a fork add the egg a little at a time to just bring the pastry together. Form into a ball with your hands then clingfilm and chill for 30 -40 minutes.

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Roll the chilled pastry on a lightly floured work surface until a circle 2 inches wider than your flan ring can be cut out. Fit into the flan ring and push some of the overhanging pastry forward to make a small lip on the inside. Press the remainder away from the ring to cut it. Return the ring to the fridge for a further 30 minutes to chill thoroughly. Heat the oven to 180c and then bake the flan blind for 15-20 minutes, remove, take out the baking beans. Brush the base and sides with egg wash to seal, return to oven for 5 minutes.

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Filling

150-175g Smoked Salmon (I use Black Mountain Smokery)

4 or 5 Free Range/Organic Eggs

Zest of a Lemon

Freshly Ground Black Pepper

A sprinkle of Halen Mon Sea Salt

4 or 5 tbsp Cr猫me Fraiche

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Cut the salmon into strips around 陆 cm wide. Combine these with the lemon zest and black pepper and set aside to marinate for a while.

Beat the eggs and combine with the cr猫me fraiche.

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Line the base of the flan with the salmon and then add a sprinle of Halen Mon salt. Pour over the custard and bake for 30 minutes or so or until the top is set but the quiche still has a spring. Cool on a rack but remember to serve warm.

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As the quiche is rather rich it should be served with a mixed leaf salad and a cucumber pickle. The quiche can also be served cold and is ideal for late summer picnics.