Salt

Performances
Monday - Saturday
7.30pm
Thursday & Saturday Matinees
2.30pm

Whats on

The Children's Bookshow

Doctor Faustus

LOVESONG

THIS IS NOW

Carol Ann Duffy & Friends

THE CHING ROOM/THE MOIRA MONOLOGUES

The Lady From The Sea

PLAIN JANE

LOVE, LOVE, LOVE

WORD - In Conversation

Bookmark with:

Salt

03 February 10 - 20 February 10

By Fiona Peek

World premiere of Fiona Peek’s SEARING and SIZZLING new play

“Think about it. For couples like us, what are the two single most significant factors in our lives? One. Fertility. Or lack of. Two. Money. Or lack of...”

Though Amy and Simon have the money and children that life has so far denied Nick and Rachel, a friendship forged years ago has remained constant. When they find the cash to enable their friends to hold onto their dreams, a simple act of charity brings everything bubbling to the surface. As they join together for different courses of different meals over nine months, and the heat continues to rise, they soon find themselves approaching boiling point in this world premiere of Fiona Peek’s SEARING and SIZZLING new play.

For casting to date go here

DID YOU KNOW?

Well over a thousand scripts were entered for the Bruntwood Playwriting Competition for the Royal Exchange, and SALT was one of four winners.

THINK...

THIS LIFE meets COME DINE WITH ME.

Nick’s Spicy Paella

Show

Click here to view the Spicy Paella recipe:

salt

View larger version

exFiles

Nick’s Spicy Paella

Serves four

Ingredients

20ml	olive oil
1	scotch bonnet chilli pepper
4	chicken thighs, sliced
16	fresh mussels in their shells, scrubbed and debearded
20	fresh clams in their shells, scrubbed
1	chopped yellow pepper
1	chopped red pepper
1	onion, diced
2	cloves garlic, diced
1	glass dry white wine
1	teaspoon smoked paprika
1	teaspoon saffron strands
300g	paella / risotto rice
100g	defrosted frozen peas
2	fresh tomatoes, deseeded and chopped
	Flat leaf parsley, chopped
	Lemon wedges

Method

1.	Add 600ml of boiling water to the saffron in a heatproof jug and leave to steep. This will develop its colour and flavour for later.
2.	Heat 10ml of the oil in a large saute pan with a lid. With the lid off, add the paprika and the onion and cook gently until the onion is translucent.
3.	Add the chicken thighs and cook until no longer pink.
4.	Increase the heat to medium high and add the garlic, mussels and clams. Put the lid on and cook until all the shells open (approximately five minutes).
5.	Discard any of the shellfish that have not opened – this is very important!
6.	Transfer contents of pan to a bowl and keep warm.
7.	Without washing the pan, add the rest of the oil and gently cook the peppers until softened.
8.	At this stage, if you LOVE chilli, then you can chop the scotch bonnet, discarding the seeds and add to the pan. If you don’t want the paella to be too hot, then just add the chilli whole to the pan and remove before serving – this will give the dish a heat without being overpowering.
9.	Add the rice and cook for one minute, coating it in the hot oil. Then add the wine.
10.	When the wine has cooked off, gradually add the saffron stock, a ladle at a time, and stir the paella gently, adding more stock when the liquid has been absorbed. Add the peas on the final ladle.
11.	Keep stirring through this process as the rice can stick to the bottom of the pan.
12.	Add the tomatoes and the chicken and shellfish and stir the pan, Cook with the lid on for two minutes to ensure the contents is piping hot. Season generously with salt and pepper.
13.	Divide between four dishes and sprinkle with parsley.
14.	Serve with the lemon wedges

Always cook fresh shellfish on the day you buy them.

Did you know that the seeds and white membrane are the hottest parts of the chilli pepper?

TIP For a dish using sliced chicken, always choose chicken thighs rather than chicken breast. Thigh meat is fuller in flavour, doesn’t dry out as quickly, and is better value!

Close exFile

Simon’s Warm Chocolate Tart

Show

Click here to see the recipe:

salt

View larger version

exFiles

input { padding:4px; } .container {background-color:#000000;} .eventdesctitle {color:#ffffff;} .notetitle {visibility:hidden;} .eventproductioncredit {visibility:hidden; } .eventdesctitle {visibility:hidden;} .backslideshow {border:0px;} p.content2 {border:0px; margin-top:-125px; z-index:10;} a.booknow5 {color:#ffffff;} .backslideshow {z-index:1000; position:relative;} .salt { width:700px; color:#FFFFFF; } .saltmain { font-size:18pt; } .saltingredients { float:left; width:370px; color:#ffffff; } .saltimage { float:left; width:300px; margin-top:40px; } .ing1 { float:left; width:80px; clear:both; } .ing2 { float:left; width:220px; } .method { clear: both; color:#ffffff; width:700px; }
salt

Simon’s Warm Chocolate Tart

Serves ten!

Ingredients

For the pastry:
225g	plain flour
110g	diced butter at room temperature
80g	icing sugar
20g	cocoa powder
	pinch of salt
1	large egg
For the filling
500g	dark chocolate, broken into pieces
300ml	whipping cream
200ml	milk
3	large eggs
To serve:
	Fresh raspberries
	Pouring cream

Method

1.	Preheat the oven to 170 degrees celsius.
2.	Grease a 22cm springform cake tin.
3.	Tip the dry ingredients for the pastry into a large mixing bowl.
4.	Now rub through the butter until the mixture resembles breadcrumbs. The butter has to be at room temperature for this otherwise the pastry will be heavy.
5.	Add the egg and mix to a smooth rich dough.
6.	Wrap in clingfilm and chill for half an hour.
7.	When the pastry has chilled, roll it out into a flat circle and line the base of the tin with it.
8.	Prick it all over with a fork to prevent rising, and cover with greaseproof paper. Top the paper with dry beans or ceramic baking weights.
9.	Blind bake in the oven for about twenty minutes. You will know when it’s ready as the pastry will not be moist to the touch.
10.	Meanwhile, heat the milk and cream until just boiling in a heavy based saucepan.
11.	Remove from the heat, add the chocolate and stir until it dissolves.
12.	Then beat in the eggs.
13.	When the pastry is ready, remove the baking beans and paper, and put the tin on an oven tray.
14.	Turn down the oven to 90 degrees celsius.
15.	Pour the chocolate mixture into the tart tin and bake for 45 minutes.
16.	Remove from oven then loosen the tart around the edges with a palette knife.
17.	Remove the sides from the springform tin.
18.	The tart is now ready to serve warm, with raspberries and pouring cream if you like.

Did you know that you can keep eggs at room temperature for at least a week, and that they cook much better, particularly when you are baking?

TIP When rolling out the pastry, you can do it between two sheets of clingfilm or greaseproof paper to prevent it sticking to the board. This means you don’t have to add extra flour which can make the pastry tough.

Close exFile