AdwiseLocal Magazine
ADWISE LOCAL is the perfect place to advertise your business with a distribution of 9,000 magazines delivered locally in Middleton, Heywood and Prestwich, with an estimated readership of 22,500 people giving your business the exposure it needs. No need to worry if you don’t have the information available for your advert, as we can mock something up for you to approve with every ad booked. Our high quality design service will ensure your business is seen in the best light possible. The magazine is distributed freely throughout Middleton, Heywood and Prestwich.
ADWISE LOCAL is the perfect place to advertise your business with a distribution of 9,000 magazines delivered locally in Middleton, Heywood and Prestwich, with an estimated readership of 22,500 people giving your business the exposure it needs.
No need to worry if you don’t have the information available for your advert, as we can mock something up for you to approve with every ad booked.
Our high quality design service will ensure your business is seen in the best light possible.
The magazine is distributed freely throughout Middleton, Heywood and Prestwich.
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GRILLED SALMON<br />
TAGLIATELLE<br />
INGREDIENTS PER PERSON<br />
1 fillet of fresh salmon<br />
50g smoked salmon<br />
4 spears of asparagus<br />
50g samphire (optional)<br />
small handful of frozen peas<br />
1 portion of tagliatelle pasta<br />
3 tablespoons of double cream<br />
Salt & pepper<br />
TOP TIP – your pasta water should be as salty<br />
as the sea. Never thrown all of it away when you<br />
drain your pasts. Always add a tablespoon or so<br />
into your sauce.<br />
METHOD<br />
Put the tagliatelle in boiling salted water for<br />
approximately 6 minutes if dried, or 3 minutes if<br />
using fresh.<br />
Season your salmon fillet and place under a hot<br />
grill for 6 minutes turning after 3.<br />
Tear the smoked salmon into small pieces and<br />
place in a pan with the cream and warm gently.<br />
Chop the asparagus spears and boil with the peas<br />
and samphire until the asparagus is tender, 3-4<br />
minutes. Drain and add to the smoked salmon and<br />
cream.<br />
Drain the pasta and add to the sauce, stir, and<br />
season to taste.<br />
Serve the pasta in a bowl topped with the grilled<br />
salmon fillet.<br />
Recipe courtesy of Aaron Head Chef at Cenetta<br />
www.adwiselocal.co.uk \ www.facebook.com/adwiselocal \ twitter: @adwiselocal \ Instagram: @adwiselocal<br />
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