Nordic Ware Toaster Oven Pizza/Crisping Sheet

This Compact Oven Crisping Sheet has a perforated surface for crisping pizzas, hors d'oeuvres and frozen foods. The perforated surface of the Grill Topper keeps your seafood, vegetables and other small foods from falling through standard grill grates. Cook your favorite meals in your toaster oven, outdoor gas or electric grill, camp stove or RV stove with this 7 inch x 10 inch crisping sheet. Microwaves heat up leftover pizza well enough, but they often times leave the crusts soggy. The compact crisping sheet is perfect for the job. Holes in the bottom of the pan allow the crust to get that crispy, delicious texture as if it was just baked. Its non stick surface makes clean up a breeze. Proudly made in the USA by Nordic Ware.

Preheat the oven to 170?C/325?F/gas 3. Rub a nice duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200?C/400?F/gas 6 for a short while until it's really crispy.

While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.

As for the spring onions and cucumber, that's straightforward. Finely slice them. I strongly advise buying pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.

Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.

Salmon is a ridiculously easy fish to cook. Even if you have no cooking experience at all, you can cook salmon. All you need to do is just season with some salt, pepper and/or soya sauce and microwave it. Yupe, that's because salmon contains a lot of naturally flavouring within the fish meat itself and requires minimal seasoning.

But of course, we should attempt something more refine that that. I've always want to cook salmon such that the meat is still juicy and tender but the skin meanwhile is crispy.

So here's the recipe

1) Buy a fresh fillet of salmon ( preferably Norwegian ). Wash and then marinate it in a bag with worchester sauce, chilli oil, salt, white pepper, cumin, sage and a splash of sherry wine. Leave in fridge for 2 hours to marinate.

2) Covered a tray with aluminium foil. Chop some onions and lemon slices. Fill up tray.

3) In a pan, heat up some butter and peanut oil. Wait until oil turn into a sizzling golden liquid.

4) Add salmon and pan seared both side for about one minute until meat start to brown. Do not leave it in the pan longer than that.

5) Remove salmon after browning in pan into tray prepared in step (2), skin side up.

6) Put tray into an oven preheated to 170DegC. Leave to cook for 15 to 20 mins. In the last 5 mins, check the fish is cooked by porking with a fork. Fork should penetrate without resistance, means it's cooked. Do not over-cooked.

7) Remove from oven. Heat up some peanut oil in a small sauce pan until it's smoking hot. Pour hot oil over the salmon to crispy the skin. ( Note : Oil must be smoking hot ). Please exercise care, don't burn yourself or burn down the house. Disclaimer applied :D

8) Garnish with fresh cabbage leaves and tartar sauce. Remove to serve.


Have a great weekend everyone.


P/S : Another simpler way to crisp the skin is pan fried it skin-down for 1-2 mins. But this way is harder to control.

This book represents an authentic reproduction of the text as printed by the original publisher. While we have attempted to accurately maintain the integrity of the original work, there are sometimes problems with the original work or the micro-film from which the books were digitized. This can result in errors in reproduction. Possible imperfections include missing and blurred pages, poor pictures, markings and other reproduction issues beyond our control. Because this work is culturally important, we have made it available as part of our commitment to protecting, preserving and promoting the world's literature.


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The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification:

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Englands vanity or The Voice of God against the monstrous sin of pride, in dress and apparel wherein naked breasts and shoulders, antick and fantastick garbs, patches, and painting, long perriwigs, towers, bulls, shades, curlings, and crispings
Compassionate conformist.
Numerous errors in paging.
Imperfect: pages stained with loss of print.
[2], 144 [i.e. 141] p.
London : Printed for John Dunton ... 1683.
Wing / E3069
English
Reproduction of the original in the University of Illinois (Urbana-Champaign Campus)


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This book represents an authentic reproduction of the text as printed by the original publisher. While we have attempted to accurately maintain the integrity of the original work, there are sometimes problems with the original work or the micro-film from which the books were digitized. This can result in errors in reproduction. Possible imperfections include missing and blurred pages, poor pictures, markings and other reproduction issues beyond our control. Because this work is culturally important, we have made it available as part of our commitment to protecting, preserving and promoting the world's literature.