Ingredients:
* 1.2 kg duck
* salt
* five-spice
* fresh ginger
* 10-12 destoned plums
* 5 tablespoons sugar
* 2 pinches five-spice
* 2 tablespoons soy sauce
* ½ teaspoon chilli powder
* grated orange zest
* ½ cucumber
* 1 bunch spring onions
* 2 packs pre-made pancakes
*
Ingredients:
Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg 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 200ºC/400ºF/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. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of 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.
29 Şubat 2016 Pazartesi
Veggie chilli recipes
Ingredients:
* 2 medium-sized sweet potatoes , approximately 500g
* 1 level teaspoon cayenne pepper , plus extra for sprinkling
* 1 heaped teaspoon ground cumin , plus extra for sprinkling
* 1 level teaspoon ground cinnamon , plus extra for sprinkling
* sea salt
* freshly ground black pepper
* olive oil
* 1 onion
* 1 red pepper
* 1 yellow pepper
* 2 cloves garlic
* a bunch of fresh coriander
* 1 fresh red chilli
* 1 fresh green chilli
* 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
* 2 x 400 g tinned chopped tomatoes
*
Ingredients:
This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies and meat eaters alike. I like to serve it with soured cream, guacamole and either rice or tortilla chips, but it’s totally up to you.
1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.
4. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.
5. Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.
6. Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.
7. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
8. Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
9. Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.
10. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.
Tips When you get the hang of this recipe, keep things interesting by varying the types of beans you use or swapping the chillies for some hotter varieties, if you like.
* 2 medium-sized sweet potatoes , approximately 500g
* 1 level teaspoon cayenne pepper , plus extra for sprinkling
* 1 heaped teaspoon ground cumin , plus extra for sprinkling
* 1 level teaspoon ground cinnamon , plus extra for sprinkling
* sea salt
* freshly ground black pepper
* olive oil
* 1 onion
* 1 red pepper
* 1 yellow pepper
* 2 cloves garlic
* a bunch of fresh coriander
* 1 fresh red chilli
* 1 fresh green chilli
* 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
* 2 x 400 g tinned chopped tomatoes
*
Ingredients:
This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies and meat eaters alike. I like to serve it with soured cream, guacamole and either rice or tortilla chips, but it’s totally up to you.
1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.
4. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.
5. Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.
6. Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.
7. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
8. Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
9. Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.
10. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.
Tips When you get the hang of this recipe, keep things interesting by varying the types of beans you use or swapping the chillies for some hotter varieties, if you like.
28 Şubat 2016 Pazar
Pancakes USA stylie recipes
Ingredients:
* 3 large free-range eggs
* 115 g plain flour
* 1 heaped teaspoon baking powder
* 140 ml milk
* 1 pinch salt
*
Ingredients:
These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple – my Jools goes mad for them.
First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.
Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche. Or if you choose to sprinkle with a flavouring, try one of these...
fresh corn from the cob
crispy bacon or pancetta
blueberries
banana
stewed apple
grated chocolate
anything else you can imagine...
PS Blueberry pancakes (above) are great but you must try the corn pancakes. On one condition – you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn – and sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes great!
* 3 large free-range eggs
* 115 g plain flour
* 1 heaped teaspoon baking powder
* 140 ml milk
* 1 pinch salt
*
Ingredients:
These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple – my Jools goes mad for them.
First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.
Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche. Or if you choose to sprinkle with a flavouring, try one of these...
fresh corn from the cob
crispy bacon or pancetta
blueberries
banana
stewed apple
grated chocolate
anything else you can imagine...
PS Blueberry pancakes (above) are great but you must try the corn pancakes. On one condition – you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn – and sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes great!
27 Şubat 2016 Cumartesi
The best pork chops with fresh bay salt, crackling and squashed purple potatoes recipes
Ingredients:
* 1 kg purple or Desirée potatoes , peeled and halved
* sea salt
* freshly ground black pepper
* 4 higher-welfare pork chops , skin removed but kept
* extra virgin olive oil
* 1 small handful fresh thyme , leaves picked
* 1 teaspoon fennel seeds
* 10 bay leaves
* 285 ml cider
* 1 tablespoon wholegrain mustard
* 4 tablespoons low fat crème fraîche
* 1 knob butter
*
Ingredients:
I have to be honest – once you’ve eaten pork in Italy you have to really look around for anything as fine over here. You see, we’ve become attracted to breeds of pigs that grow very fast to be butchered and sold on ASAP, whereas our old farming methods used breeds that are now considered rare. They take longer to grow to maturity, which gives the meat a fantastic depth of flavour and plenty of snowy white, waxy fat that just melts in the pan. Once you’ve tried that, everything else comes second best.
Preheat the oven to 200°C/400°F/gas 6. Parboil your potatoes in salted boiling water for around 15 minutes until tender, then drain. Score the pork skin, season it and put it in a hot roasting tray with a drizzle of olive oil. As it begins to crisp up, add your potatoes and thyme. Toss once or twice (making sure the crackling ends up on top of the potatoes so it crisps up even more) and put in the oven for around 15 minutes until cooked.
Meanwhile, pound up your fennel seeds and bay leaves in a pestle and mortar with 2 tablespoons of salt until you have a fine green moist paste. Shake this through a sieve into a bowl – this will stop it from sticking together in lumps. Pat your pork chops with a little oil – this will stop them sticking to the pan. Season the pork chops on both sides with the herb salt and keep any excess to use another day. Preheat your griddle pan until really hot. Don’t add any extra oil to the pan – if you do it will start to smoke. Add your pork chops, and cook for around 3-4 minutes on each side, depending on the thickness of the pork. Try to avoid the temptation to overcook them. Once cooked allow to rest for about 4 minutes.
Heat a little pan and add the cider and mustard. Bring to the boil, then reduce by half and add the crème fraîche. Bring back to the boil and reduce again until the sauce thickens, then remove from the heat. Add the butter and shake the pan around a bit so the sauce thickens and shines. Season to taste.
Serve up the potatoes – I like to bash up half of them so they kind of smash and crumble – with the pork, a lovely piece of crackling and any resting juices from the meat. Drizzle over the cider sauce and eat – what a pleasure. Nice with a simple green salad and a pint of cider.
* 1 kg purple or Desirée potatoes , peeled and halved
* sea salt
* freshly ground black pepper
* 4 higher-welfare pork chops , skin removed but kept
* extra virgin olive oil
* 1 small handful fresh thyme , leaves picked
* 1 teaspoon fennel seeds
* 10 bay leaves
* 285 ml cider
* 1 tablespoon wholegrain mustard
* 4 tablespoons low fat crème fraîche
* 1 knob butter
*
Ingredients:
I have to be honest – once you’ve eaten pork in Italy you have to really look around for anything as fine over here. You see, we’ve become attracted to breeds of pigs that grow very fast to be butchered and sold on ASAP, whereas our old farming methods used breeds that are now considered rare. They take longer to grow to maturity, which gives the meat a fantastic depth of flavour and plenty of snowy white, waxy fat that just melts in the pan. Once you’ve tried that, everything else comes second best.
Preheat the oven to 200°C/400°F/gas 6. Parboil your potatoes in salted boiling water for around 15 minutes until tender, then drain. Score the pork skin, season it and put it in a hot roasting tray with a drizzle of olive oil. As it begins to crisp up, add your potatoes and thyme. Toss once or twice (making sure the crackling ends up on top of the potatoes so it crisps up even more) and put in the oven for around 15 minutes until cooked.
Meanwhile, pound up your fennel seeds and bay leaves in a pestle and mortar with 2 tablespoons of salt until you have a fine green moist paste. Shake this through a sieve into a bowl – this will stop it from sticking together in lumps. Pat your pork chops with a little oil – this will stop them sticking to the pan. Season the pork chops on both sides with the herb salt and keep any excess to use another day. Preheat your griddle pan until really hot. Don’t add any extra oil to the pan – if you do it will start to smoke. Add your pork chops, and cook for around 3-4 minutes on each side, depending on the thickness of the pork. Try to avoid the temptation to overcook them. Once cooked allow to rest for about 4 minutes.
Heat a little pan and add the cider and mustard. Bring to the boil, then reduce by half and add the crème fraîche. Bring back to the boil and reduce again until the sauce thickens, then remove from the heat. Add the butter and shake the pan around a bit so the sauce thickens and shines. Season to taste.
Serve up the potatoes – I like to bash up half of them so they kind of smash and crumble – with the pork, a lovely piece of crackling and any resting juices from the meat. Drizzle over the cider sauce and eat – what a pleasure. Nice with a simple green salad and a pint of cider.
Shepherd's pie recipes
Ingredients:
* For the filling:
* 2 kg shoulder of lamb, bone in
* olive oil
* 4 red onions
* 4 carrots
* 4 sticks of celery
* 1 medium swede
* a few sprigs of fresh rosemary
* 1 heaped tablespoon plain flour
* For the topping, sides & bottom:
* 2.5 kg Maris Piper potatoes
* 2 good knobs of unsalted butter
* 100 g Cheddar cheese
* 2 sprigs of fresh rosemary
* 60 g fresh breadcrumbs
*
Ingredients:
I believe this is the ultimate shepherd’s pie – a recipe designed to use up leftover roasted meat. Historically, you’ll find it had potato on the bottom, sides and top, so I was inspired to run with this, giving you a pie with crispy potato all the way round, gorgeous tender meat and veg in the middle, and the best gravy to pour over your portion. This is definitely next-level cooking. To be honest, it’s so damn good that I’ll usually roast a small lamb shoulder specially in order to make a big shepherd’s pie for eight to ten people, which also gives you enough filling to freeze for another day – always a bonus.
Preheat the oven to 170°C/325°F/gas 3. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan. Separately freeze half the cool meat and gravy for another day.
For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely. Preheat the oven to 200°C/400°F/gas 6. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
* For the filling:
* 2 kg shoulder of lamb, bone in
* olive oil
* 4 red onions
* 4 carrots
* 4 sticks of celery
* 1 medium swede
* a few sprigs of fresh rosemary
* 1 heaped tablespoon plain flour
* For the topping, sides & bottom:
* 2.5 kg Maris Piper potatoes
* 2 good knobs of unsalted butter
* 100 g Cheddar cheese
* 2 sprigs of fresh rosemary
* 60 g fresh breadcrumbs
*
Ingredients:
I believe this is the ultimate shepherd’s pie – a recipe designed to use up leftover roasted meat. Historically, you’ll find it had potato on the bottom, sides and top, so I was inspired to run with this, giving you a pie with crispy potato all the way round, gorgeous tender meat and veg in the middle, and the best gravy to pour over your portion. This is definitely next-level cooking. To be honest, it’s so damn good that I’ll usually roast a small lamb shoulder specially in order to make a big shepherd’s pie for eight to ten people, which also gives you enough filling to freeze for another day – always a bonus.
Preheat the oven to 170°C/325°F/gas 3. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan. Separately freeze half the cool meat and gravy for another day.
For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely. Preheat the oven to 200°C/400°F/gas 6. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
26 Şubat 2016 Cuma
Pink grapefruit & vodka cooler recipes
Ingredients:
* 5 pink grapefruits , juice of (about 850ml)
* 1 small lemon , juice of
* 5 shots vodka
* ice cubes
* 300 ml sparkling mineral water , chilled
*
Ingredients:
Mix the grapefruit juice, lemon juice, vodka and ice cubes in a large serving jug. Pour in the sparkling mineral water, stir and serve in wine glasses.
* 5 pink grapefruits , juice of (about 850ml)
* 1 small lemon , juice of
* 5 shots vodka
* ice cubes
* 300 ml sparkling mineral water , chilled
*
Ingredients:
Mix the grapefruit juice, lemon juice, vodka and ice cubes in a large serving jug. Pour in the sparkling mineral water, stir and serve in wine glasses.
Crab, chilli and pink grapefruit salad recipes
Ingredients:
* 2 pink grapefruits
* 200 g white crabmeat , from sustainable sources, ask your fishmonger
* 2 fresh red chillies , deseeded and finely chopped
* 1 bunch fresh basil , leaves picked and chopped, baby leaves reserved
* extra virgin olive oil
* sea salt
* freshly ground black pepper
* 4 handfuls mixed fresh leaves , washed and spun dry
*
Ingredients:
This is a fresh, fragrant, zingy little salad that delivers a good kick from the chilli. Make it just before you’re ready to eat so that it stays as fresh and delicious as possible.
Top and tail the grapefruits. Stand them on one of the flat ends and carefully trim off the skin with a knife, turning the fruit as you go. To segment them, follow the white lines with your knife and gently twist the knife out to remove each segment. Place the segments in a bowl and squeeze all the juice from the centre parts on top.
Pick through the crabmeat and remove any bits of shell. Place it in a separate bowl with the chilli. Tear over most of the basil leaves then spoon over 2 tablespoons of the grapefruit juice and add 4 teaspoons of extra virgin olive oil. Season with a little bit of salt and a pinch of pepper then gently mix together.
Add the salad leaves to the bowl with the grapefruit segments, add a lug of extra virgin olive oil and a pinch of salt and pepper, then toss to coat each leaf. Arrange the salad over four plates, top with the grapefruit segments from the bottom of the bowl, followed by equal amounts of the dressed crab, then scatter over the reserved basil leaves. Serve with a glass of crisp white wine.
* 2 pink grapefruits
* 200 g white crabmeat , from sustainable sources, ask your fishmonger
* 2 fresh red chillies , deseeded and finely chopped
* 1 bunch fresh basil , leaves picked and chopped, baby leaves reserved
* extra virgin olive oil
* sea salt
* freshly ground black pepper
* 4 handfuls mixed fresh leaves , washed and spun dry
*
Ingredients:
This is a fresh, fragrant, zingy little salad that delivers a good kick from the chilli. Make it just before you’re ready to eat so that it stays as fresh and delicious as possible.
Top and tail the grapefruits. Stand them on one of the flat ends and carefully trim off the skin with a knife, turning the fruit as you go. To segment them, follow the white lines with your knife and gently twist the knife out to remove each segment. Place the segments in a bowl and squeeze all the juice from the centre parts on top.
Pick through the crabmeat and remove any bits of shell. Place it in a separate bowl with the chilli. Tear over most of the basil leaves then spoon over 2 tablespoons of the grapefruit juice and add 4 teaspoons of extra virgin olive oil. Season with a little bit of salt and a pinch of pepper then gently mix together.
Add the salad leaves to the bowl with the grapefruit segments, add a lug of extra virgin olive oil and a pinch of salt and pepper, then toss to coat each leaf. Arrange the salad over four plates, top with the grapefruit segments from the bottom of the bowl, followed by equal amounts of the dressed crab, then scatter over the reserved basil leaves. Serve with a glass of crisp white wine.
25 Şubat 2016 Perşembe
Peach cobbler recipes
Ingredients:
* 8 ripe peaches , halved, stoned and cut into wedges
* 1 vanilla pod , halved lengthways and seeds scraped out
* zest of 1 lime
* 40 g soft brown sugar
* zest and juice of 1 orange
* 2.5 cm fresh ginger , peeled and finely grated
* For the cobbler topping:
* 40 g pine nuts
* 100 g self-raising flour
* 50 g caster sugar
* sea salt
* 100 g unsalted butter , chilled
* icing sugar , to serve (optional)
* good-quality vanilla ice cream , to serve
*
Ingredients:
Even though this recipe is dead easy, the results are so delicious it’s worthy of any occasion. The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing. You can assemble this, bake it ahead of time, then bring it back to life when you’re ready to serve it by adding a splash of water and warming it up in the oven. Best served hot, with a few spoonfuls of vanilla ice cream melting over the top.
Preheat your oven to full whack. In an earthenware cooking dish (approx. 25cm in diameter), toss your peaches gently with the vanilla seeds, lime zest, brown sugar, orange zest and juice and grated ginger. Put the dish into the oven and immediately turn the temperature down to 190°C/375°F/gas 5. Cook for about 10 to 15 minutes, until the peaches have softened slightly – the time it takes will depend on their ripeness.
Meanwhile, mix your cobbler topping. If you’re using a food processor, whiz up your pine nuts, then tip in your flour, sugar and salt. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl. If working by hand, pop your pine nuts into a sandwich bag and bash them up with a rolling pin. Tip them into a bowl with the flour, sugar and a pinch of salt, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side.
Remove your dish of peaches from the oven and pour in half a glass of water. Gently mix in and scrape around the edges to make sure nothing is catching, then use a tablespoon to dollop 6 big spoonfuls of dough on top of the peaches. Return the dish to the oven for around 20 minutes. When it’s bubbling, golden on top and nearly perfect, get your ice cream out of
the freezer.
Make sure your gang are ready at the table and ready to eat. Dust your cobbler with icing sugar, if using, then spoon a few scoops of ice cream on top and give it a minute to let the ice cream marble into the beautiful peach syrup. Take it to the table and don’t expect much to come back!
* 8 ripe peaches , halved, stoned and cut into wedges
* 1 vanilla pod , halved lengthways and seeds scraped out
* zest of 1 lime
* 40 g soft brown sugar
* zest and juice of 1 orange
* 2.5 cm fresh ginger , peeled and finely grated
* For the cobbler topping:
* 40 g pine nuts
* 100 g self-raising flour
* 50 g caster sugar
* sea salt
* 100 g unsalted butter , chilled
* icing sugar , to serve (optional)
* good-quality vanilla ice cream , to serve
*
Ingredients:
Even though this recipe is dead easy, the results are so delicious it’s worthy of any occasion. The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing. You can assemble this, bake it ahead of time, then bring it back to life when you’re ready to serve it by adding a splash of water and warming it up in the oven. Best served hot, with a few spoonfuls of vanilla ice cream melting over the top.
Preheat your oven to full whack. In an earthenware cooking dish (approx. 25cm in diameter), toss your peaches gently with the vanilla seeds, lime zest, brown sugar, orange zest and juice and grated ginger. Put the dish into the oven and immediately turn the temperature down to 190°C/375°F/gas 5. Cook for about 10 to 15 minutes, until the peaches have softened slightly – the time it takes will depend on their ripeness.
Meanwhile, mix your cobbler topping. If you’re using a food processor, whiz up your pine nuts, then tip in your flour, sugar and salt. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl. If working by hand, pop your pine nuts into a sandwich bag and bash them up with a rolling pin. Tip them into a bowl with the flour, sugar and a pinch of salt, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side.
Remove your dish of peaches from the oven and pour in half a glass of water. Gently mix in and scrape around the edges to make sure nothing is catching, then use a tablespoon to dollop 6 big spoonfuls of dough on top of the peaches. Return the dish to the oven for around 20 minutes. When it’s bubbling, golden on top and nearly perfect, get your ice cream out of
the freezer.
Make sure your gang are ready at the table and ready to eat. Dust your cobbler with icing sugar, if using, then spoon a few scoops of ice cream on top and give it a minute to let the ice cream marble into the beautiful peach syrup. Take it to the table and don’t expect much to come back!
24 Şubat 2016 Çarşamba
Autumn crumble cocktail recipes
Ingredients:
* 1 part Martini Bianco
* 1 dash apple juice
* ginger ale , to taste
* apple segments , to garnish
*
Ingredients:
Add the Martini Bianco and apple juice to a rocks glass with some cubed ice. Top with ginger ale and stir lightly. Garnish with a fanned apple segment.
* 1 part Martini Bianco
* 1 dash apple juice
* ginger ale , to taste
* apple segments , to garnish
*
Ingredients:
Add the Martini Bianco and apple juice to a rocks glass with some cubed ice. Top with ginger ale and stir lightly. Garnish with a fanned apple segment.
Kate and Will's Wedding Pie recipes
Ingredients:
* For the filling
* 2 tablespoons olive oil
* 1 knob butter
* 3 sprigs fresh rosemary , leaves picked and chopped
* 3 sprigs fresh thyme , leaves picked
* 3 fresh bay leaves
* 3 medium red onions , peeled
* 1 kg quality shin of beef , ask the butcher to cut into 2.5cm dice and give you the bone
* sea salt
* ground pepper
* 2 tablespoons tomato purée
* 400 ml good local smooth stout
* 2 heaped tablespoons plain flour
* 1.5 litres organic beef or chicken stock
* 140 g pearl barley
* 3 teaspoons English mustard
* 2-3 tablespoons Worcestershire sauce , to taste
* 100 g Cheddar cheese
* For the pastry
* 300 g plain flour
* 100 g Atora shredded suet
* 100 g butter
* sea salt
* 1 large free-range egg , beaten
*
Ingredients:
Put the olive oil, butter and herbs into a large casserole-type pan (roughly 24cm in diameter and 12cm deep) on a high heat. Roughly chop and add the onions, with the diced meat, the shin bone and a couple of pinches of salt and pepper. Mix well, and cook for 10 minutes, stirring occasionally. Add the tomato purée, stout, flour and stock and stir until everything comes together to a simmer. Turn the heat down very low, pop the lid on and let it cook for 1 hour, stirring occasionally. When the hour is up, stir in the pearl barley. Put the lid back on and simmer for another hour, then remove the lid and simmer for a further 30 minutes, or until the meat shreds easily and the gravy is thick. Spoon away any oil from the top, then stir in the mustard and Worcestershire sauce and finely grate in the cheese. Season to taste. While the stew is ticking away, put the flour, suet and butter into a bowl with a good pinch of salt. Use your thumbs and forefingers to rub the butter into the flour until it resembles cornflake shapes. Lightly stir in 125ml of cold water, then use your hands to gently pat and push it together into a rough dough. Do not overwork it. Wrap the dough in clingfilm and put into the fridge until needed.
Preheat the oven to 180°C/350°F/gas 4. Discard the shin bone and ladle the hot meaty stew into the pie dish (24 x 30cm, and about 4cm deep, is about right). Use some of the beaten egg to eggwash the edges of the pie dish, then dust a clean surface and a rolling pin with flour and roll out the pastry about 1cm thick and a little bit bigger than your pie dish. Carefully place on top of the pie, then trim off any overhanging pastry. Pinch and squash the edges of the pastry to the dish. Eggwash the top, and cook the pie right at the bottom of the hot oven for around 45 to 50 minutes, or until your pastry is golden and gorgeous. Serve with steamed drained greens.
* For the filling
* 2 tablespoons olive oil
* 1 knob butter
* 3 sprigs fresh rosemary , leaves picked and chopped
* 3 sprigs fresh thyme , leaves picked
* 3 fresh bay leaves
* 3 medium red onions , peeled
* 1 kg quality shin of beef , ask the butcher to cut into 2.5cm dice and give you the bone
* sea salt
* ground pepper
* 2 tablespoons tomato purée
* 400 ml good local smooth stout
* 2 heaped tablespoons plain flour
* 1.5 litres organic beef or chicken stock
* 140 g pearl barley
* 3 teaspoons English mustard
* 2-3 tablespoons Worcestershire sauce , to taste
* 100 g Cheddar cheese
* For the pastry
* 300 g plain flour
* 100 g Atora shredded suet
* 100 g butter
* sea salt
* 1 large free-range egg , beaten
*
Ingredients:
Put the olive oil, butter and herbs into a large casserole-type pan (roughly 24cm in diameter and 12cm deep) on a high heat. Roughly chop and add the onions, with the diced meat, the shin bone and a couple of pinches of salt and pepper. Mix well, and cook for 10 minutes, stirring occasionally. Add the tomato purée, stout, flour and stock and stir until everything comes together to a simmer. Turn the heat down very low, pop the lid on and let it cook for 1 hour, stirring occasionally. When the hour is up, stir in the pearl barley. Put the lid back on and simmer for another hour, then remove the lid and simmer for a further 30 minutes, or until the meat shreds easily and the gravy is thick. Spoon away any oil from the top, then stir in the mustard and Worcestershire sauce and finely grate in the cheese. Season to taste. While the stew is ticking away, put the flour, suet and butter into a bowl with a good pinch of salt. Use your thumbs and forefingers to rub the butter into the flour until it resembles cornflake shapes. Lightly stir in 125ml of cold water, then use your hands to gently pat and push it together into a rough dough. Do not overwork it. Wrap the dough in clingfilm and put into the fridge until needed.
Preheat the oven to 180°C/350°F/gas 4. Discard the shin bone and ladle the hot meaty stew into the pie dish (24 x 30cm, and about 4cm deep, is about right). Use some of the beaten egg to eggwash the edges of the pie dish, then dust a clean surface and a rolling pin with flour and roll out the pastry about 1cm thick and a little bit bigger than your pie dish. Carefully place on top of the pie, then trim off any overhanging pastry. Pinch and squash the edges of the pastry to the dish. Eggwash the top, and cook the pie right at the bottom of the hot oven for around 45 to 50 minutes, or until your pastry is golden and gorgeous. Serve with steamed drained greens.
23 Şubat 2016 Salı
Walnut and banana loaf recipes
Ingredients:
* 100 g shelled walnuts
* 500 g (about 5 or 6) ripe bananas , peeled
* 125 g unsalted butter , at room temperature
* 125 g dark brown sugar
* 2 large free-range eggs
* 200 g plain flour
* 2 level teaspoons baking powder
* 1 level teaspoon bicarbonate of soda
* 1 level teaspoon ground cinnamon
* a pinch of sea salt
* olive oil
* For the chocolate butter
*
* 100 g good-quality cooking chocolate (70% cocoa solids)
* zest of 2 oranges
* 150 g unsalted butter , at room temperature
* 80 g icing sugar
*
Ingredients:
Not only is this one of the most scrumptious things to eat, it’s also a total pleasure to make. The amount of smiles and oohs and aahs you're going to get when you serve it make it simply the best. If you can, try and use slightly overripe bananas as they’ll give you a treacly, caramelly intensity that works so well. The chocolate butter is painfully enjoyable, but my nutritionist, Laura, has requested that I suggest just having a smidgen with a slice of the loaf, so I'm sure you'll all respect her wishes when tucking into this delight.
Preheat the oven to 170°C/325°F/gas 3. Spread the walnuts out on a baking sheet and pop them in the oven to gently toast for around 5 minutes, or until they smell fantastic. Meanwhile, quickly mash up the bananas with a fork or potato masher, so you’ve got a mixture of smooth and chunky, and put them aside.
Cream the butter and sugar together in a food processor, or by hand, until smooth and pale, and beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl. Take the toasted walnuts out of the oven and put them on a chopping board. Quickly run a knife through them, leaving some halved and others fairly fine so you get a good range of textures. Add the mashed bananas and chopped up walnuts to the bowl of batter, then sift in the flour, baking powder, bicarbonate of soda, cinnamon and salt. Mix everything together until you have a nice smooth batter.
Tear off a metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over both sides and rub that in, then push the scrunched greaseproof into a 1-litre loaf tin, getting it right down into the corners (it’s ok if it’s a bit scruffy). Transfer the batter to the tin and cook on the middle shelf in the oven for an hour. After this time, test the loaf by poking a skewer into the middle. If the skewer comes out clean the loaf is cooked, if not put the tin back in the oven for another few minutes.
While the loaf bakes, make your chocolate butter. Bash the chocolate up, pop it in a heatproof bowl and melt it slowly over a pan of gently simmering hot water. Once melted, carefully take the bowl off the pan, stir in the orange zest and put to one side to let the chocolate cool down a little.
Cream the butter and icing sugar together, then beat in the cooled chocolate until blended. Once you’ve got a nice even mixture, transfer it to a little pot or a cute butter dish and sprinkle on a tiny pinch of sea salt from a height to give it a little salty kick. Either put in the fridge to set for a few hours, or serve right away smeared on a slice of warm banana loaf. Keep any leftover chocolate butter in a jar in the fridge for another day, and just take it out of the fridge to soften before serving.
* 100 g shelled walnuts
* 500 g (about 5 or 6) ripe bananas , peeled
* 125 g unsalted butter , at room temperature
* 125 g dark brown sugar
* 2 large free-range eggs
* 200 g plain flour
* 2 level teaspoons baking powder
* 1 level teaspoon bicarbonate of soda
* 1 level teaspoon ground cinnamon
* a pinch of sea salt
* olive oil
* For the chocolate butter
*
* 100 g good-quality cooking chocolate (70% cocoa solids)
* zest of 2 oranges
* 150 g unsalted butter , at room temperature
* 80 g icing sugar
*
Ingredients:
Not only is this one of the most scrumptious things to eat, it’s also a total pleasure to make. The amount of smiles and oohs and aahs you're going to get when you serve it make it simply the best. If you can, try and use slightly overripe bananas as they’ll give you a treacly, caramelly intensity that works so well. The chocolate butter is painfully enjoyable, but my nutritionist, Laura, has requested that I suggest just having a smidgen with a slice of the loaf, so I'm sure you'll all respect her wishes when tucking into this delight.
Preheat the oven to 170°C/325°F/gas 3. Spread the walnuts out on a baking sheet and pop them in the oven to gently toast for around 5 minutes, or until they smell fantastic. Meanwhile, quickly mash up the bananas with a fork or potato masher, so you’ve got a mixture of smooth and chunky, and put them aside.
Cream the butter and sugar together in a food processor, or by hand, until smooth and pale, and beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl. Take the toasted walnuts out of the oven and put them on a chopping board. Quickly run a knife through them, leaving some halved and others fairly fine so you get a good range of textures. Add the mashed bananas and chopped up walnuts to the bowl of batter, then sift in the flour, baking powder, bicarbonate of soda, cinnamon and salt. Mix everything together until you have a nice smooth batter.
Tear off a metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over both sides and rub that in, then push the scrunched greaseproof into a 1-litre loaf tin, getting it right down into the corners (it’s ok if it’s a bit scruffy). Transfer the batter to the tin and cook on the middle shelf in the oven for an hour. After this time, test the loaf by poking a skewer into the middle. If the skewer comes out clean the loaf is cooked, if not put the tin back in the oven for another few minutes.
While the loaf bakes, make your chocolate butter. Bash the chocolate up, pop it in a heatproof bowl and melt it slowly over a pan of gently simmering hot water. Once melted, carefully take the bowl off the pan, stir in the orange zest and put to one side to let the chocolate cool down a little.
Cream the butter and icing sugar together, then beat in the cooled chocolate until blended. Once you’ve got a nice even mixture, transfer it to a little pot or a cute butter dish and sprinkle on a tiny pinch of sea salt from a height to give it a little salty kick. Either put in the fridge to set for a few hours, or serve right away smeared on a slice of warm banana loaf. Keep any leftover chocolate butter in a jar in the fridge for another day, and just take it out of the fridge to soften before serving.
Chilli cheese cornbread recipes
Ingredients:
* 2 onions , peeled and thinly sliced
* 2 corn on the cob
* 4 large eggs (preferably free range or organic) , beaten
* 325 g coarse cornmeal or polenta
* 250 ml full-fat milk
* 1 teaspoon baking powder
* 6 tablespoons plain flour
* sea salt
* freshly ground black pepper
* 140 g freshly grated mature Cheddar cheese
* 3 fresh green chillies , 2 of them deseeded and finely chopped, the other finely sliced
* olive oil
*
Ingredients:
This is one of the most delicious cornbreads I’ve ever had. You get incredible flavour from the onions and sweetcorn, while the cornmeal gives it a rustic, spongy texture that’s so brilliant. Two of my favourites, chilli and cheese, do their thing in this bread and really take the flavour to a whole other level.
You can serve this cornbread alongside soups or stews, but frankly, I think a good slice of this, with a bit of crunchy salad, makes a brilliant lunch. You could also reheat it in a dry pan the next day for breakfast and eat it with poached eggs and some smoky bacon . . . totally delicious.
Preheat your oven to 200ºC/400ºF/gas 6. Put your butter into a frying pan on a medium heat and add your sliced onions. Fry gently for about 15 to 20 minutes, until they've caramelized and are golden and sticky. While that’s happening, get your corn ready. Hold the cob upright on the board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off. Add these to the pan with the onions and cook for a further 5 minutes, then remove from the heat and set aside to cool for a
few minutes.
In a bowl, mix your eggs, cornmeal, milk, baking powder, flour, a good pinch of salt and pepper and most of your grated cheese. Beat until well mixed, then stir in your cooled onion and corn mixture and your 2 finely chopped chillies. Grease a 22cm cake tin with some olive oil, line the base with greaseproof paper, and pour in your mixture.
Sprinkle the chilli slices on top, then pop the cornbread into the oven to bake for 35 minutes. About 10 minutes before it’s ready, pull it out, sprinkle over your remaining Cheddar and return it to the oven.
Once ready, let it cool for 15 minutes, then turn it out on to a wire rack or serving plate, cheesy side up.
Serve this straight away because it’s unbelievably good when it’s warm.
* 2 onions , peeled and thinly sliced
* 2 corn on the cob
* 4 large eggs (preferably free range or organic) , beaten
* 325 g coarse cornmeal or polenta
* 250 ml full-fat milk
* 1 teaspoon baking powder
* 6 tablespoons plain flour
* sea salt
* freshly ground black pepper
* 140 g freshly grated mature Cheddar cheese
* 3 fresh green chillies , 2 of them deseeded and finely chopped, the other finely sliced
* olive oil
*
Ingredients:
This is one of the most delicious cornbreads I’ve ever had. You get incredible flavour from the onions and sweetcorn, while the cornmeal gives it a rustic, spongy texture that’s so brilliant. Two of my favourites, chilli and cheese, do their thing in this bread and really take the flavour to a whole other level.
You can serve this cornbread alongside soups or stews, but frankly, I think a good slice of this, with a bit of crunchy salad, makes a brilliant lunch. You could also reheat it in a dry pan the next day for breakfast and eat it with poached eggs and some smoky bacon . . . totally delicious.
Preheat your oven to 200ºC/400ºF/gas 6. Put your butter into a frying pan on a medium heat and add your sliced onions. Fry gently for about 15 to 20 minutes, until they've caramelized and are golden and sticky. While that’s happening, get your corn ready. Hold the cob upright on the board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off. Add these to the pan with the onions and cook for a further 5 minutes, then remove from the heat and set aside to cool for a
few minutes.
In a bowl, mix your eggs, cornmeal, milk, baking powder, flour, a good pinch of salt and pepper and most of your grated cheese. Beat until well mixed, then stir in your cooled onion and corn mixture and your 2 finely chopped chillies. Grease a 22cm cake tin with some olive oil, line the base with greaseproof paper, and pour in your mixture.
Sprinkle the chilli slices on top, then pop the cornbread into the oven to bake for 35 minutes. About 10 minutes before it’s ready, pull it out, sprinkle over your remaining Cheddar and return it to the oven.
Once ready, let it cool for 15 minutes, then turn it out on to a wire rack or serving plate, cheesy side up.
Serve this straight away because it’s unbelievably good when it’s warm.
22 Şubat 2016 Pazartesi
Cool Mexican bean wraps recipes
Ingredients:
* vegetable oil or olive oil
* 1 onion , peeled and sliced
* 1 clove garlic , peeled and crushed
* 1 pinch chilli powder
* 1 teaspoon tomato puree
* 400 g tinned red kidney beans , drained and washed
* 400 g tinned tomatoes
* salt
* freshly ground black pepper
* ½ green pepper , sliced
* ½ red pepper , sliced
* 4 large flour tortillas
* 60 g cheese , grated
*
Ingredients:
In a little oil, gently fry the onion for 10 minutes. Then add the garlic and chilli powder. Add the tomato puree, the drained kidney beans and the tins of tomatoes with their juice. Cook for 10 minutes until the juice has reduced, then add salt to taste. This is your filling.
In a separate saucepan, fry the peppers in a little oil and set aside. Divide the filling mixture in half, then blitz one half, using a hand blender, to form the bean paste.
Add the peppers to the other half of the filling.
Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and sprinkle with cheese (remember to omit the cheese for vegans). Roll up the tortillas and place on the greased baking tins. Cover with a lid and heat through in a preheated oven on 200°C/400°F/gas 6 for about 20 minutes.
Serve with a mixed leaf salad or a cucumber and mint salad.
* vegetable oil or olive oil
* 1 onion , peeled and sliced
* 1 clove garlic , peeled and crushed
* 1 pinch chilli powder
* 1 teaspoon tomato puree
* 400 g tinned red kidney beans , drained and washed
* 400 g tinned tomatoes
* salt
* freshly ground black pepper
* ½ green pepper , sliced
* ½ red pepper , sliced
* 4 large flour tortillas
* 60 g cheese , grated
*
Ingredients:
In a little oil, gently fry the onion for 10 minutes. Then add the garlic and chilli powder. Add the tomato puree, the drained kidney beans and the tins of tomatoes with their juice. Cook for 10 minutes until the juice has reduced, then add salt to taste. This is your filling.
In a separate saucepan, fry the peppers in a little oil and set aside. Divide the filling mixture in half, then blitz one half, using a hand blender, to form the bean paste.
Add the peppers to the other half of the filling.
Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and sprinkle with cheese (remember to omit the cheese for vegans). Roll up the tortillas and place on the greased baking tins. Cover with a lid and heat through in a preheated oven on 200°C/400°F/gas 6 for about 20 minutes.
Serve with a mixed leaf salad or a cucumber and mint salad.
21 Şubat 2016 Pazar
Jools’s favourite beef stew recipes
Ingredients:
* olive oil
* 1 knob butter
* 1 onion , peeled and chopped
* 1 handful fresh sage leaves
* 800 g quality stewing steak or beef skirt , cut into 5cm pieces
* sea salt
* freshly ground black pepper
* flour , to dust
* 2 parsnips , peeled and quartered
* 4 carrots , peeled and halved
* ½ butternut squash , halved, deseeded and roughly diced
* 1 handful Jerusalem artichokes , peeled and halved, optional
* 500 g small potatoes
* 2 tablespoons tomato purée
* ½ bottle red wine
* 285 ml organic beef or vegetable stock
* 1 lemon , finely grated zest of
* 1 handful rosemary , leaves picked
* 1 clove garlic , peeled and finely chopped
*
Ingredients:
Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together.
Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
* olive oil
* 1 knob butter
* 1 onion , peeled and chopped
* 1 handful fresh sage leaves
* 800 g quality stewing steak or beef skirt , cut into 5cm pieces
* sea salt
* freshly ground black pepper
* flour , to dust
* 2 parsnips , peeled and quartered
* 4 carrots , peeled and halved
* ½ butternut squash , halved, deseeded and roughly diced
* 1 handful Jerusalem artichokes , peeled and halved, optional
* 500 g small potatoes
* 2 tablespoons tomato purée
* ½ bottle red wine
* 285 ml organic beef or vegetable stock
* 1 lemon , finely grated zest of
* 1 handful rosemary , leaves picked
* 1 clove garlic , peeled and finely chopped
*
Ingredients:
Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together.
Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
Chocolate surprise truffles recipes
Ingredients:
* 250 g good-quality dark chocolate (70% cocoa solids)
* 125 ml double cream
* 25 g butter
* 1 pinch of sea salt
* 1 large handful of hazelnuts , bashed up
* 50 g good-quality cocoa powder
* 1 pinch of chilli powder
*
Ingredients:
Break the chocolate into little chunks and place in a small bowl. In a saucepan, bring the cream to the boil, add the butter and take off the heat. Pour the cream over the chocolate chunks and leave to stand for a few minutes, giving the chocolate a chance to melt.
Stir the mixture and leave for another few minutes. Stir it again to make sure it’s mixed thoroughly, then cover and refrigerate for at least 2 hours or until set.
Toast the hazelnuts, bash them up into fine bits and place them in a shallow bowl. Place the cocoa in another shallow bowl. With a teaspoon, scoop out little balls of the set truffle mixture. Roll in the palm of your hand, then in either the cocoa or bashed up hazelnuts to coat.
When you’ve used up most of the mixture, stir in the dried chilli. Make the last few (surprise) truffles, then place them in the fridge to firm up for about half an hour before serving them with a cup of coffee or wrapping them as a gift.
* 250 g good-quality dark chocolate (70% cocoa solids)
* 125 ml double cream
* 25 g butter
* 1 pinch of sea salt
* 1 large handful of hazelnuts , bashed up
* 50 g good-quality cocoa powder
* 1 pinch of chilli powder
*
Ingredients:
Break the chocolate into little chunks and place in a small bowl. In a saucepan, bring the cream to the boil, add the butter and take off the heat. Pour the cream over the chocolate chunks and leave to stand for a few minutes, giving the chocolate a chance to melt.
Stir the mixture and leave for another few minutes. Stir it again to make sure it’s mixed thoroughly, then cover and refrigerate for at least 2 hours or until set.
Toast the hazelnuts, bash them up into fine bits and place them in a shallow bowl. Place the cocoa in another shallow bowl. With a teaspoon, scoop out little balls of the set truffle mixture. Roll in the palm of your hand, then in either the cocoa or bashed up hazelnuts to coat.
When you’ve used up most of the mixture, stir in the dried chilli. Make the last few (surprise) truffles, then place them in the fridge to firm up for about half an hour before serving them with a cup of coffee or wrapping them as a gift.
20 Şubat 2016 Cumartesi
Chilli sausage rolls recipes
Ingredients:
* 3-4 red chillies , (depending on heat - we added 6 but we're chilli fiends!)
* 500 g higher-welfare pork sausage meat
* 1/2 tsp smoked paprika
* 500 g puff pastry
* 2 free-range egg yolks , beaten with a splash of milk
* 1 tbsp whole cumin seeds
*
Ingredients:
Recipe by Peter Begg
Preheat the oven to 180C/gas 4. Pierce the chillies then toast over a gas flame or a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins then scoop out the seeds – or leave in if you want fireworks! Chop the chilli flesh and mix with the sausage, paprika and a pinch of pepper.
Sprinkle a work surface with flour. Cut the pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
Brush the tops of the sausage rolls with egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet. Bake for 20 minutes, until risen, puffed and golden brown.
* 3-4 red chillies , (depending on heat - we added 6 but we're chilli fiends!)
* 500 g higher-welfare pork sausage meat
* 1/2 tsp smoked paprika
* 500 g puff pastry
* 2 free-range egg yolks , beaten with a splash of milk
* 1 tbsp whole cumin seeds
*
Ingredients:
Recipe by Peter Begg
Preheat the oven to 180C/gas 4. Pierce the chillies then toast over a gas flame or a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins then scoop out the seeds – or leave in if you want fireworks! Chop the chilli flesh and mix with the sausage, paprika and a pinch of pepper.
Sprinkle a work surface with flour. Cut the pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
Brush the tops of the sausage rolls with egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet. Bake for 20 minutes, until risen, puffed and golden brown.
Summer fruit fool with homemade shortbread recipes
Ingredients:
* For the shortbread
* 125 g organic unsalted butter , at room temperature, plus extra for greasing
* 60 g organic or Fairtrade caster sugar
* 3 boiled butter sweets
* 125 g plain organic flour , siffted
* 60 g cornflour
* For the fool
* 2 apricots
* 1 small handful British raspberries
* 1 small handful British strawberries
* 300 ml organic double cream
* 3 tablespoons icing sugar
*
Ingredients:
Great for parties, you can easily put this indulgent little dessert recipe together in advance.
In a bowl, cream the butter and sugar together until pale, light and fluffy. Bash the sweets in a pestle and mortar until you have fine bits. Add the bits, flour and cornflour to the bowl. Mix very lightly, first with a wooden spoon, then with your hands, to make a smooth dough. Place on a floured surface and roll into a long sausage, then warp in clingfilm and chill in the fridge for half an hour.
Preheat the oven to 150ºC/300ºF/gas 2. Slice the chilled dough into 1cm discs. Lay them on a greased baking sheet with a little space between them, then bake for 25 minutes until lightly golden. Remove and leave to cool.
Halve and stone the apricots, then whiz them with the raspberries and strawberries in a food processor. Whip up the cream with the icing sugar until you have soft peaks.
Place a tablespoon of cream into each of 4 glasses, smooth over some fruit and repeat until the glass is full. Sprinkle over some crumbled shortbread and serve with a couple more shortbread biscuits on the side.
Tip: Use shop-bought organic shortbread for a super-speedy dessert
* For the shortbread
* 125 g organic unsalted butter , at room temperature, plus extra for greasing
* 60 g organic or Fairtrade caster sugar
* 3 boiled butter sweets
* 125 g plain organic flour , siffted
* 60 g cornflour
* For the fool
* 2 apricots
* 1 small handful British raspberries
* 1 small handful British strawberries
* 300 ml organic double cream
* 3 tablespoons icing sugar
*
Ingredients:
Great for parties, you can easily put this indulgent little dessert recipe together in advance.
In a bowl, cream the butter and sugar together until pale, light and fluffy. Bash the sweets in a pestle and mortar until you have fine bits. Add the bits, flour and cornflour to the bowl. Mix very lightly, first with a wooden spoon, then with your hands, to make a smooth dough. Place on a floured surface and roll into a long sausage, then warp in clingfilm and chill in the fridge for half an hour.
Preheat the oven to 150ºC/300ºF/gas 2. Slice the chilled dough into 1cm discs. Lay them on a greased baking sheet with a little space between them, then bake for 25 minutes until lightly golden. Remove and leave to cool.
Halve and stone the apricots, then whiz them with the raspberries and strawberries in a food processor. Whip up the cream with the icing sugar until you have soft peaks.
Place a tablespoon of cream into each of 4 glasses, smooth over some fruit and repeat until the glass is full. Sprinkle over some crumbled shortbread and serve with a couple more shortbread biscuits on the side.
Tip: Use shop-bought organic shortbread for a super-speedy dessert
19 Şubat 2016 Cuma
Crispy tortillas with guacamole recipes
Ingredients:
* 2-3 fresh green chillies , to taste
* 2 limes
* 3 avocados
* 1 large bunch fresh coriander
* sea salt
* freshly ground black pepper
* 12 flour tortillas
* 3 lugs extra virgin olive oil
* ½ bunch fresh thyme , leaves picked
*
Ingredients:
These tasty, crispy tortillas with guacamole are superb for snacking on while you're watching telly. It's all quick and easy to rustle up.
Preheat the oven to 200°C/400°F/gas 6. Meanwhile, remove and discard the seeds from the chillies, squeeze the juice from the limes, peel the avocados, remove the stone and chop them and roughly chop the fresh coriander.
To make the guacamole, mash or blend the chillies, lime juice, avocado and coriander until creamy but a bit chunky. Season with sea salt and freshly ground black pepper, and pour into a serving dish. Brush the tortillas with the oil, season, and then sprinkle with the thyme leaves. Lay them on a baking tray – don't overlap them too much – and bake for 5 minutes until golden brown, then leave them to cool. Break into wedges if you like, and serve the crispy tortillas with the guacamole.
* 2-3 fresh green chillies , to taste
* 2 limes
* 3 avocados
* 1 large bunch fresh coriander
* sea salt
* freshly ground black pepper
* 12 flour tortillas
* 3 lugs extra virgin olive oil
* ½ bunch fresh thyme , leaves picked
*
Ingredients:
These tasty, crispy tortillas with guacamole are superb for snacking on while you're watching telly. It's all quick and easy to rustle up.
Preheat the oven to 200°C/400°F/gas 6. Meanwhile, remove and discard the seeds from the chillies, squeeze the juice from the limes, peel the avocados, remove the stone and chop them and roughly chop the fresh coriander.
To make the guacamole, mash or blend the chillies, lime juice, avocado and coriander until creamy but a bit chunky. Season with sea salt and freshly ground black pepper, and pour into a serving dish. Brush the tortillas with the oil, season, and then sprinkle with the thyme leaves. Lay them on a baking tray – don't overlap them too much – and bake for 5 minutes until golden brown, then leave them to cool. Break into wedges if you like, and serve the crispy tortillas with the guacamole.
18 Şubat 2016 Perşembe
Zombie recipes
Ingredients:
* 2 parts Bacardi Carta Blanco
* 1 ⅓ parts Bacardi Oro
* 1 part Triple Sec Liqueur
* 2 parts Sweet and Sour Mix
* 2 parts Orange Juice
* 1 parts Grenadine (or Blue Curacao)
* 1 bunch Cherries
* 1 whole Orange , Sliced
* ice , cubed
*
Ingredients:
1. Put lots of ice and all of the ingredients except the grenadine/Blue Curaçao into a shaker. Remember you can make sugar syrup with equal parts water and sugar or simply buy it pre-made.
2. Shake for about 20 seconds to chill the liquid really well, then strain the mix into the glass over ice (you could fill your glass with ice and pour the mix straight in, or - to look flash - strain it over ice separately and then add to a glass containing fresh ice)
3. Pour a little of the grenadine/Blue Curaçao over the drink so it floats on top - gently does it!
* 2 parts Bacardi Carta Blanco
* 1 ⅓ parts Bacardi Oro
* 1 part Triple Sec Liqueur
* 2 parts Sweet and Sour Mix
* 2 parts Orange Juice
* 1 parts Grenadine (or Blue Curacao)
* 1 bunch Cherries
* 1 whole Orange , Sliced
* ice , cubed
*
Ingredients:
1. Put lots of ice and all of the ingredients except the grenadine/Blue Curaçao into a shaker. Remember you can make sugar syrup with equal parts water and sugar or simply buy it pre-made.
2. Shake for about 20 seconds to chill the liquid really well, then strain the mix into the glass over ice (you could fill your glass with ice and pour the mix straight in, or - to look flash - strain it over ice separately and then add to a glass containing fresh ice)
3. Pour a little of the grenadine/Blue Curaçao over the drink so it floats on top - gently does it!
Roasted marmalade ham recipes
Ingredients:
* 3-4 kg middle cut higher-welfare gammon with the knuckle left on
* 2 carrots , roughly chopped
* 2 sticks celery , roughly chopped
* 2 bay leaves
* 16 black peppercorns
* 1 piece leek , for the bouquet garni
* 1 piece celery , for the bouquet garni
* 1 bay leaf , for the bouquet garni
* 1 sprig fresh thyme
* 2 oranges
* 2 tablespoons sea salt
* 3 tablespoons freshly ground black pepper
* 1 jar thin-rind marmalade
* 1 handful fresh rosemary , leaves picked
*
Ingredients:
If you’ve got a family dinner or a party coming up, or you want to reinvent the Sunday roast, there’s nothing outrageous about buying a ham and cooking it this way. You can feed loads of people and still have some left over for sarnies.
First of all you want to place the gammon in a large but snug-fitting pot. Cover it with water, then throw in your veg, bay leaves, peppercorns and bouquet garni. Peel the zest from the oranges and add to the water, then squeeze the juice in and add the salt. Bring to the boil, then turn the heat down and simmer for an hour and a quarter with a lid on, skimming when need be. Remove from the heat and allow to cool for half an hour in the broth. This will allow the flavours to really penetrate the meat. Discard the vegetables from the broth, but keep the broth for making minestrone-type soups – it will freeze well for use another day.
Preheat the oven to 170°C/325°F/gas 3. Carefully remove the meat to a board and, using a knife, take off the skin. Depending on the breed and quality of the pig, you should have a nice layer of fat. Remove some of the fat as well, to leave you with about 1cm/½ inch. The extra fat can be kept in the freezer for roasting with potatoes another time. Score the fat left on the meat in a criss-cross fashion, and while it’s moist, season it generously with the ground black pepper. Place the meat in a roasting tray and roast for 20 minutes until the fat renders and becomes slightly crispy. Remove from the oven, stir up the marmalade to loosen, then smear and rub it all over the meat with the rosemary. Place back in the oven for about 1 hour and baste frequently until beautifully golden and crisp. Serve as you would a roast dinner or as part of a picnic.
* 3-4 kg middle cut higher-welfare gammon with the knuckle left on
* 2 carrots , roughly chopped
* 2 sticks celery , roughly chopped
* 2 bay leaves
* 16 black peppercorns
* 1 piece leek , for the bouquet garni
* 1 piece celery , for the bouquet garni
* 1 bay leaf , for the bouquet garni
* 1 sprig fresh thyme
* 2 oranges
* 2 tablespoons sea salt
* 3 tablespoons freshly ground black pepper
* 1 jar thin-rind marmalade
* 1 handful fresh rosemary , leaves picked
*
Ingredients:
If you’ve got a family dinner or a party coming up, or you want to reinvent the Sunday roast, there’s nothing outrageous about buying a ham and cooking it this way. You can feed loads of people and still have some left over for sarnies.
First of all you want to place the gammon in a large but snug-fitting pot. Cover it with water, then throw in your veg, bay leaves, peppercorns and bouquet garni. Peel the zest from the oranges and add to the water, then squeeze the juice in and add the salt. Bring to the boil, then turn the heat down and simmer for an hour and a quarter with a lid on, skimming when need be. Remove from the heat and allow to cool for half an hour in the broth. This will allow the flavours to really penetrate the meat. Discard the vegetables from the broth, but keep the broth for making minestrone-type soups – it will freeze well for use another day.
Preheat the oven to 170°C/325°F/gas 3. Carefully remove the meat to a board and, using a knife, take off the skin. Depending on the breed and quality of the pig, you should have a nice layer of fat. Remove some of the fat as well, to leave you with about 1cm/½ inch. The extra fat can be kept in the freezer for roasting with potatoes another time. Score the fat left on the meat in a criss-cross fashion, and while it’s moist, season it generously with the ground black pepper. Place the meat in a roasting tray and roast for 20 minutes until the fat renders and becomes slightly crispy. Remove from the oven, stir up the marmalade to loosen, then smear and rub it all over the meat with the rosemary. Place back in the oven for about 1 hour and baste frequently until beautifully golden and crisp. Serve as you would a roast dinner or as part of a picnic.
17 Şubat 2016 Çarşamba
Turkey tonnato recipes
Ingredients:
* 4 fresh red chillies
* 4 anchovies
* 2 tablespoons small capers
* 1 tablespoon red wine vinegar
* 4 tablespoons extra virgin olive oil
* 2 tablespoons quality tinned tuna, in oil
* 2 heaped teaspoons Hellmann’s Real Mayonnaise
* cayenne pepper
* 1 lemon
* sea salt
* freshly ground black pepper
* 800 g free-range cooked turkey breast , ask your butcher to slice it very finely for you
* 60 g rocket
*
Ingredients:
Get your butcher to very finely slice the cooked turkey breast for you – it’ll save you a lot of time and trouble.
Prick the chillies with a knife, then hold them over a direct flame on the hob (or place under the grill) for around 5 minutes, or until blackened and blistered all over, turning occasionally. Transfer to a bowl, cover with clingfilm and leave to cool for around 10 minutes.
Halve the anchovies lengthways, then add to a bowl along with the capers, red wine vinegar and extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chillies. Halve, deseed and finely slice them lengthways, then add to the bowl. Mix well.
Mash the tuna in a pestle and mortar to a smooth, creamy paste. Stir in the mayo, a pinch of cayenne, a squeeze of lemon juice and roughly 1 tablespoon of the dressing from the anchovies and chillies. Taste and season with salt and pepper, if you think it needs it.
Arrange the turkey slices on a large platter, then drizzle over the tuna-spiked mayo. Now it’s time to get retro – lay over the anchovy fillets in neat vertical lines, then place the chillies horizontally on top so you’ve created a pattern, a bit like a checkerboard! Sprinkle over the capers and the rocket and drizzle over the remaining dressing. Finish with a sprinkling of cayenne and a good grating of lemon zest, then tuck in.
* 4 fresh red chillies
* 4 anchovies
* 2 tablespoons small capers
* 1 tablespoon red wine vinegar
* 4 tablespoons extra virgin olive oil
* 2 tablespoons quality tinned tuna, in oil
* 2 heaped teaspoons Hellmann’s Real Mayonnaise
* cayenne pepper
* 1 lemon
* sea salt
* freshly ground black pepper
* 800 g free-range cooked turkey breast , ask your butcher to slice it very finely for you
* 60 g rocket
*
Ingredients:
Get your butcher to very finely slice the cooked turkey breast for you – it’ll save you a lot of time and trouble.
Prick the chillies with a knife, then hold them over a direct flame on the hob (or place under the grill) for around 5 minutes, or until blackened and blistered all over, turning occasionally. Transfer to a bowl, cover with clingfilm and leave to cool for around 10 minutes.
Halve the anchovies lengthways, then add to a bowl along with the capers, red wine vinegar and extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chillies. Halve, deseed and finely slice them lengthways, then add to the bowl. Mix well.
Mash the tuna in a pestle and mortar to a smooth, creamy paste. Stir in the mayo, a pinch of cayenne, a squeeze of lemon juice and roughly 1 tablespoon of the dressing from the anchovies and chillies. Taste and season with salt and pepper, if you think it needs it.
Arrange the turkey slices on a large platter, then drizzle over the tuna-spiked mayo. Now it’s time to get retro – lay over the anchovy fillets in neat vertical lines, then place the chillies horizontally on top so you’ve created a pattern, a bit like a checkerboard! Sprinkle over the capers and the rocket and drizzle over the remaining dressing. Finish with a sprinkling of cayenne and a good grating of lemon zest, then tuck in.
The best aloo gobi recipes
Ingredients:
* 1 small head cauliflower , or ½ a big one, cut into large florets
* 1 splash vegetable oil
* 1 tablespoon black mustard seeds
* 1 large pinch asafoetida
* 12 curry leaves , pulled off their stalk
* ½ teaspoon ground turmeric
* 4 medium-sized potatoes , peeled and cut into chunks
* 1 big handful frozen peas
* 3 coloured chillies , seeded and chopped
* 1 small bunch fresh coriander
* coconut shavings
*
Ingredients:
Bring a pot of salted water to the boil and add your cauliflower. Bring back to the boil for 1 minute, then remove the florets with a slotted spoon and leave in a colander. Keep the cauliflower water to one side.
Heat a wide pan big enough to hold all the ingredients at once. Add a good splash of vegetable oil and when it’s hot, add the mustard seeds, the asafoetida, the curry leaves and turmeric. Fry for a few seconds then add the diced potatoes, just enough of the cauliflower water to cover them and some salt. Cover with a lid and simmer gently until the potatoes are just cooked. Add the peas, chillies and cauliflower florets, stir and replace the lid. Cook over a gentle heat until everything is cooked and soft, and the liquid has reduced. Taste and season well with salt and pepper, sprinkle with loads of chopped coriander and some coconut shavings and serve.
* 1 small head cauliflower , or ½ a big one, cut into large florets
* 1 splash vegetable oil
* 1 tablespoon black mustard seeds
* 1 large pinch asafoetida
* 12 curry leaves , pulled off their stalk
* ½ teaspoon ground turmeric
* 4 medium-sized potatoes , peeled and cut into chunks
* 1 big handful frozen peas
* 3 coloured chillies , seeded and chopped
* 1 small bunch fresh coriander
* coconut shavings
*
Ingredients:
Bring a pot of salted water to the boil and add your cauliflower. Bring back to the boil for 1 minute, then remove the florets with a slotted spoon and leave in a colander. Keep the cauliflower water to one side.
Heat a wide pan big enough to hold all the ingredients at once. Add a good splash of vegetable oil and when it’s hot, add the mustard seeds, the asafoetida, the curry leaves and turmeric. Fry for a few seconds then add the diced potatoes, just enough of the cauliflower water to cover them and some salt. Cover with a lid and simmer gently until the potatoes are just cooked. Add the peas, chillies and cauliflower florets, stir and replace the lid. Cook over a gentle heat until everything is cooked and soft, and the liquid has reduced. Taste and season well with salt and pepper, sprinkle with loads of chopped coriander and some coconut shavings and serve.
16 Şubat 2016 Salı
Rich grits recipes
Ingredients:
* For the grits:
* 250 g medium ground grits, fine cornmeal or white polenta
* 50 g butter
* 100 g freshly grated Cheddar cheese
* sea salt
* freshly ground black pepper
* For the prawns and sausage:
* 6 higher-welfare pork sausages
* olive oil
* 300 g raw peeled king prawns , sustainably sourced
* 2 cloves of garlic , peeled and finely chopped
* ½ teaspoon smoked paprika
* a knob of butter
* a small bunch of fresh flat-leaf parsley , finely chopped
*
Ingredients:
When I made this at my friend Nikki’s soul food restaurant, she named it ‘rich grits’ because she thought prawns were getting a bit pricey to be included in a dish during a recession. In my defence – if you live somewhere like Savannah, which is near the coast, you should be able to get prawns at a pretty fair price. Grits are a delicious base for all sorts of wonderful things in Southern cooking, and their buttery, cheesy texture and the lightly spiced sausages and prawns make a fantastic combo.
Bring a litre of water to the boil in a large pan. Pour in your grits or cornmeal and cook according to the packet instructions. If you’re using polenta, check the packet to make sure the ratio of water to polenta is the same. Be sure to stand over the pan and stir constantly to make sure there are no lumps and it doesn’t catch. When your grits are ready, add the butter and grated cheese, and stir and beat in really well. Have a taste and add some seasoning to the point where it’s delicious. Pop the lid on the pan to keep the grits warm while you crack on.
Get a large frying pan on a medium heat. Squeeze the sausages out of their skins bit by bit and roll the meat into little 2cm balls. Don’t go getting fancy, just pack them into roundish shapes. Once you’ve done that with all your sausages, turn the heat up under the pan and add the meatballs to the pan with a few lugs of olive oil.
Shake the pan every now and then, and after 4 or 5 minutes the meatballs should be looking gorgeous all over. Add your prawns and chopped garlic and sprinkle in your smoked paprika. Give everything a good shake and within about 2 minutes the prawns will be perfectly cooked, so add a knob of butter and cook for another minute or two, shaking and stirring every 10 seconds or so. Take the pan off the heat, squeeze in the juice of your lemon, add your chopped parsley and season to taste with a pinch of salt and pepper.
Let everything mix together, and stir around to pick up any flavours from the bottom of the pan. Have a taste and check you’re happy with it. Stir a splash of boiling water into your grits to bring them back to life, and divide between your plates. Spoon over the lovely meat and prawns, drizzle over any leftover juices and serve right away. So easy!
* For the grits:
* 250 g medium ground grits, fine cornmeal or white polenta
* 50 g butter
* 100 g freshly grated Cheddar cheese
* sea salt
* freshly ground black pepper
* For the prawns and sausage:
* 6 higher-welfare pork sausages
* olive oil
* 300 g raw peeled king prawns , sustainably sourced
* 2 cloves of garlic , peeled and finely chopped
* ½ teaspoon smoked paprika
* a knob of butter
* a small bunch of fresh flat-leaf parsley , finely chopped
*
Ingredients:
When I made this at my friend Nikki’s soul food restaurant, she named it ‘rich grits’ because she thought prawns were getting a bit pricey to be included in a dish during a recession. In my defence – if you live somewhere like Savannah, which is near the coast, you should be able to get prawns at a pretty fair price. Grits are a delicious base for all sorts of wonderful things in Southern cooking, and their buttery, cheesy texture and the lightly spiced sausages and prawns make a fantastic combo.
Bring a litre of water to the boil in a large pan. Pour in your grits or cornmeal and cook according to the packet instructions. If you’re using polenta, check the packet to make sure the ratio of water to polenta is the same. Be sure to stand over the pan and stir constantly to make sure there are no lumps and it doesn’t catch. When your grits are ready, add the butter and grated cheese, and stir and beat in really well. Have a taste and add some seasoning to the point where it’s delicious. Pop the lid on the pan to keep the grits warm while you crack on.
Get a large frying pan on a medium heat. Squeeze the sausages out of their skins bit by bit and roll the meat into little 2cm balls. Don’t go getting fancy, just pack them into roundish shapes. Once you’ve done that with all your sausages, turn the heat up under the pan and add the meatballs to the pan with a few lugs of olive oil.
Shake the pan every now and then, and after 4 or 5 minutes the meatballs should be looking gorgeous all over. Add your prawns and chopped garlic and sprinkle in your smoked paprika. Give everything a good shake and within about 2 minutes the prawns will be perfectly cooked, so add a knob of butter and cook for another minute or two, shaking and stirring every 10 seconds or so. Take the pan off the heat, squeeze in the juice of your lemon, add your chopped parsley and season to taste with a pinch of salt and pepper.
Let everything mix together, and stir around to pick up any flavours from the bottom of the pan. Have a taste and check you’re happy with it. Stir a splash of boiling water into your grits to bring them back to life, and divide between your plates. Spoon over the lovely meat and prawns, drizzle over any leftover juices and serve right away. So easy!
15 Şubat 2016 Pazartesi
Potatoes, mozzarella, rosemary, thyme and tomato pizza topping recipes
Ingredients:
* 6 tablespoons tomato sauce
* 4 new potatoes , cooked
* 1 small handful fresh rosemary leaves
* 1 teaspoon thyme tips
* extra virgin olive oil
* lemon juice
* salt
* freshly ground black pepper
* 50 g mozzarella
*
Ingredients:
Recipe for pizza dough and tomato sauce can be found here.
Smear the tomato sauce evenly over the pizza base. Slice the potatoes into 0.5cm/¼ inch thick slices and toss in a bowl with the rosemary, thyme, a good lug of olive oil, a small squeeze of lemon juice and a pinch of salt and pepper. Scatter them over the pizza base and put small torn-up pieces of mozzarella into the gaps. Cook until crisp and golden.
* 6 tablespoons tomato sauce
* 4 new potatoes , cooked
* 1 small handful fresh rosemary leaves
* 1 teaspoon thyme tips
* extra virgin olive oil
* lemon juice
* salt
* freshly ground black pepper
* 50 g mozzarella
*
Ingredients:
Recipe for pizza dough and tomato sauce can be found here.
Smear the tomato sauce evenly over the pizza base. Slice the potatoes into 0.5cm/¼ inch thick slices and toss in a bowl with the rosemary, thyme, a good lug of olive oil, a small squeeze of lemon juice and a pinch of salt and pepper. Scatter them over the pizza base and put small torn-up pieces of mozzarella into the gaps. Cook until crisp and golden.
Beef and vegetable stir-fry recipes
Ingredients:
* 250 g dried medium egg noodles
* vegetable oil
* 350 g quality steak , thinly sliced
* 2 cloves garlic , peeled and finely sliced
* 1 thumb-sized piece fresh ginger , peeled and finely sliced
* 1-2 large fresh red chillies , finely sliced
* 200 g peanut shoots or bean sprouts
* soy sauce
* sesame oil
* ½ lime , juice of
* 1 large red pepper , deseeded and finely sliced
* 1 handful snow peas , finely sliced
* 1 handful baby corn , quartered lengthways
* 6 spring onions , trimmed and finely sliced
* 1 bunch fresh coriander , leaves picked and roughly chopped
* cos lettuce leaves , to serve
*
Ingredients:
The veg in this beef stir-fry really pick up the incredible juicy flavours from the meat.
Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.
Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.
* 250 g dried medium egg noodles
* vegetable oil
* 350 g quality steak , thinly sliced
* 2 cloves garlic , peeled and finely sliced
* 1 thumb-sized piece fresh ginger , peeled and finely sliced
* 1-2 large fresh red chillies , finely sliced
* 200 g peanut shoots or bean sprouts
* soy sauce
* sesame oil
* ½ lime , juice of
* 1 large red pepper , deseeded and finely sliced
* 1 handful snow peas , finely sliced
* 1 handful baby corn , quartered lengthways
* 6 spring onions , trimmed and finely sliced
* 1 bunch fresh coriander , leaves picked and roughly chopped
* cos lettuce leaves , to serve
*
Ingredients:
The veg in this beef stir-fry really pick up the incredible juicy flavours from the meat.
Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.
Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.
14 Şubat 2016 Pazar
Greek salad recipes
Ingredients:
* 1 medium ripe tomato
* 200 g ripe cherry tomatoes
* 1 beef tomato
* 1 medium red onion , peeled
* 1 cucumber
* 1 green pepper
* 1 handful fresh dill
* 1 handful fresh mint leaves
* 1 large handful black olives , stoned
* sea salt
* 1 tablespoon red wine vinegar
* 3 tablespoons good-quality Greek extra virgin olive oil
* 200 g block feta cheese
* 1 teaspoon dried oregano
*
Ingredients:
I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
Add a pinch of salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!
• from Jamie does...
* 1 medium ripe tomato
* 200 g ripe cherry tomatoes
* 1 beef tomato
* 1 medium red onion , peeled
* 1 cucumber
* 1 green pepper
* 1 handful fresh dill
* 1 handful fresh mint leaves
* 1 large handful black olives , stoned
* sea salt
* 1 tablespoon red wine vinegar
* 3 tablespoons good-quality Greek extra virgin olive oil
* 200 g block feta cheese
* 1 teaspoon dried oregano
*
Ingredients:
I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
Add a pinch of salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!
• from Jamie does...
13 Şubat 2016 Cumartesi
DJ BBQ's scallops recipes
Ingredients:
* 12 scallops , trimmed, with the shells
* 100 ml dry white wine
* ½ a bunch of fresh flat-leaf parsley , leaves picked
* For the chilli garlic butter
* 2 tablespoons olive oil
* 100 g salted butter
* 3 cloves of garlic , peeled
* 1 fresh red chilli
* 1 teaspoon freshly ground black pepper
*
Ingredients:
Spread hot coals over the base of your barbecue in a flat and even layer – the scallops are going to be cooked directly on the coals, so it doesn’t matter which barbecue technique you use here.
Start by making the chilli garlic butter, which you can do on the barbecue or over a medium heat on the hob – basically, the longer those flavours get to hang out together, the better. Place the oil and butter in a pan to melt. Meanwhile, finely chop the garlic and chilli (keep the seeds in if you like the heat), then add to the pan with the black pepper. Give it a good stir, let all the ingredients party, then set aside.
Place the shells with the scallops inside them on a platter, then add a dash of white wine to each one. Using tongs, place each shell directly on the grey coals, carefully positioning them so they can’t tip over. Cover with the lid like an outdoor oven and cook for 4 to 6 minutes, or until cooked through, turning the scallops halfway with tongs. Carefully remove the shells to a serving platter and drizzle about 1 tablespoon of the melted chilli garlic butter over each golden scallop. Roughly chop and scatter over the parsley leaves then serve right away.
Tip: Ask your fishmonger to prep and clean the scallops for you. You’ll be cooking them in their shells, so make sure you ask for these too.
* 12 scallops , trimmed, with the shells
* 100 ml dry white wine
* ½ a bunch of fresh flat-leaf parsley , leaves picked
* For the chilli garlic butter
* 2 tablespoons olive oil
* 100 g salted butter
* 3 cloves of garlic , peeled
* 1 fresh red chilli
* 1 teaspoon freshly ground black pepper
*
Ingredients:
Spread hot coals over the base of your barbecue in a flat and even layer – the scallops are going to be cooked directly on the coals, so it doesn’t matter which barbecue technique you use here.
Start by making the chilli garlic butter, which you can do on the barbecue or over a medium heat on the hob – basically, the longer those flavours get to hang out together, the better. Place the oil and butter in a pan to melt. Meanwhile, finely chop the garlic and chilli (keep the seeds in if you like the heat), then add to the pan with the black pepper. Give it a good stir, let all the ingredients party, then set aside.
Place the shells with the scallops inside them on a platter, then add a dash of white wine to each one. Using tongs, place each shell directly on the grey coals, carefully positioning them so they can’t tip over. Cover with the lid like an outdoor oven and cook for 4 to 6 minutes, or until cooked through, turning the scallops halfway with tongs. Carefully remove the shells to a serving platter and drizzle about 1 tablespoon of the melted chilli garlic butter over each golden scallop. Roughly chop and scatter over the parsley leaves then serve right away.
Tip: Ask your fishmonger to prep and clean the scallops for you. You’ll be cooking them in their shells, so make sure you ask for these too.
Radicchio and rocket salad (Insalata di radicchio e rughetta) recipes
Ingredients:
* 1 handful rocket
* 1 small handful Parmesan cheese , grated
* ¼ radicchio , finely sliced
* 1 lug balsamic vinegar
* 3 lugs extra virgin olive oil
* a little sea salt
* freshly ground black pepper
* a little Parmesan
*
Ingredients:
Radicchio, like other bitter leaves such as Belgian endive, dandelions, cicoria and treviso, becomes extra special when its bitterness is balanced with other tastes – like the sweetness of balsamic vinegar, the saltiness of Parmesan, or the crunchy pepperiness of rocket. Sometimes in life you have one particular thing which, on its own, is nothing, yet mix it up in the right combination and somehow it becomes genius – it’s like this with recipes, and especially this one.
Get yourself a large bowl and, for each person, toss together a handful of rocket with a small handful of grated Parmesan cheese and a quarter of a radicchio, finely sliced. Dress this with a lug of balsamic vinegar, three times as much extra virgin olive oil, and a little sea salt and freshly ground black pepper. Mix carefully, grate over a little extra Parmesan, and eat straight away. You can vary it by adding things like toasted pine nuts, roasted red onions or crispy bacon.
* 1 handful rocket
* 1 small handful Parmesan cheese , grated
* ¼ radicchio , finely sliced
* 1 lug balsamic vinegar
* 3 lugs extra virgin olive oil
* a little sea salt
* freshly ground black pepper
* a little Parmesan
*
Ingredients:
Radicchio, like other bitter leaves such as Belgian endive, dandelions, cicoria and treviso, becomes extra special when its bitterness is balanced with other tastes – like the sweetness of balsamic vinegar, the saltiness of Parmesan, or the crunchy pepperiness of rocket. Sometimes in life you have one particular thing which, on its own, is nothing, yet mix it up in the right combination and somehow it becomes genius – it’s like this with recipes, and especially this one.
Get yourself a large bowl and, for each person, toss together a handful of rocket with a small handful of grated Parmesan cheese and a quarter of a radicchio, finely sliced. Dress this with a lug of balsamic vinegar, three times as much extra virgin olive oil, and a little sea salt and freshly ground black pepper. Mix carefully, grate over a little extra Parmesan, and eat straight away. You can vary it by adding things like toasted pine nuts, roasted red onions or crispy bacon.
12 Şubat 2016 Cuma
Mechoui lamb with carrot and orange salad recipes
Ingredients:
* 1 quality shoulder of lamb , approximately 2.5kg
* 50 g smen or butter , at room temperature
* 1 heaped teaspoon ground cumin , plus extra to serve
* 1 heaped teaspoon ground coriander , plus extra to serve
* 1 teaspoon sea salt
* 1 small handful fresh thyme sprigs , leaves picked
* a few sprigs fresh rosemary , leaves picked
* freshly ground black pepper
* 1 bulb garlic
* 4 flatbreads
* ½ pomegranate , seeds of
* 250 g Greek yoghurt
* 4 tablespoons harissa
*
Ingredients:
Preheat your oven to full whack. Place the lamb shoulder in a large roasting tray, skin side up. Rub your smen or butter all over the meat until completely covered, then sprinkle over your cumin and coriander. Pound your salt and thyme leaves in a pestle and mortar and rub all those flavours all over the lamb, along with the rosemary leaves and a few good pinches of pepper.
Smash your garlic bulb open, separate the cloves and push them into the butter on the lamb. Pour around 100mls of water into the bottom of the tray and snugly cover the lamb with a double layer of foil. Put the tray into your hot oven and immediately turn the temperature down to 180ºC/350ºF/gas 4. You’ll need to cook a shoulder this size for around 3 hours in total. Remove the foil for the last 30 minutes of cooking. When the skin is nice and crisp and the meat is falling off the bone and deliciously tender it's ready.
Leave to rest for 10 to 15 minutes, covered loosely with the foil. While it’s resting, make the salad. Using a speed peeler or mandolin, or the grater or julienne cutter of your food processor if you've got one, shred your carrots as finely as possible into a bowl. Dress them with the orange juice, a good lug of extra virgin olive oil, a splash of red wine vinegar, the mint leaves and a pinch of salt and pepper, then toss and take to the table or divide between your plates.
Use forks to shred the lamb. Warm your flatbreads in the oven or a hot dry pan for 30 seconds or so on each side until warm and soft, then sort of scrunch each one into a rough cone shape, like in the picture. Lift up the top pocket so you can stuff in some lamb, and top with a few pomegranate seeds. Dollop some yoghurt on the side of the plate, drizzle with a little harissa and a pinch of cumin and coriander and you’ve got a killer meal.
• from Jamie does...
* 1 quality shoulder of lamb , approximately 2.5kg
* 50 g smen or butter , at room temperature
* 1 heaped teaspoon ground cumin , plus extra to serve
* 1 heaped teaspoon ground coriander , plus extra to serve
* 1 teaspoon sea salt
* 1 small handful fresh thyme sprigs , leaves picked
* a few sprigs fresh rosemary , leaves picked
* freshly ground black pepper
* 1 bulb garlic
* 4 flatbreads
* ½ pomegranate , seeds of
* 250 g Greek yoghurt
* 4 tablespoons harissa
*
Ingredients:
Preheat your oven to full whack. Place the lamb shoulder in a large roasting tray, skin side up. Rub your smen or butter all over the meat until completely covered, then sprinkle over your cumin and coriander. Pound your salt and thyme leaves in a pestle and mortar and rub all those flavours all over the lamb, along with the rosemary leaves and a few good pinches of pepper.
Smash your garlic bulb open, separate the cloves and push them into the butter on the lamb. Pour around 100mls of water into the bottom of the tray and snugly cover the lamb with a double layer of foil. Put the tray into your hot oven and immediately turn the temperature down to 180ºC/350ºF/gas 4. You’ll need to cook a shoulder this size for around 3 hours in total. Remove the foil for the last 30 minutes of cooking. When the skin is nice and crisp and the meat is falling off the bone and deliciously tender it's ready.
Leave to rest for 10 to 15 minutes, covered loosely with the foil. While it’s resting, make the salad. Using a speed peeler or mandolin, or the grater or julienne cutter of your food processor if you've got one, shred your carrots as finely as possible into a bowl. Dress them with the orange juice, a good lug of extra virgin olive oil, a splash of red wine vinegar, the mint leaves and a pinch of salt and pepper, then toss and take to the table or divide between your plates.
Use forks to shred the lamb. Warm your flatbreads in the oven or a hot dry pan for 30 seconds or so on each side until warm and soft, then sort of scrunch each one into a rough cone shape, like in the picture. Lift up the top pocket so you can stuff in some lamb, and top with a few pomegranate seeds. Dollop some yoghurt on the side of the plate, drizzle with a little harissa and a pinch of cumin and coriander and you’ve got a killer meal.
• from Jamie does...
Crostini - tomato and olives recipes
Ingredients:
* 20 cherry tomatoes
* 1 handful black or green olives
* 2-3 lugs extra virgin olive oil
* 1 swig balsamic vinegar
* salt
* pepper
* a little dried chili , crumbled
* Crostini
* baby basil leaves
*
Ingredients:
Get yourself about 20 ripe cherry tomatoes, different colours if possible, and cut them into quarters. Remove the stones from a handful of good-quality black or green olives and chop them up. Toss in a bowl with the tomatoes, 2 or 3 lugs of extra virgin olive oil and a swig of balsamic vinegar, and season carefully with salt and pepper and a little crumbled dried chilli. (Some olives are salty, so go easy.) Spoon over each of your hot Crostini and sprinkle some baby basil leaves over the top.
See my crostini recipe.
* 20 cherry tomatoes
* 1 handful black or green olives
* 2-3 lugs extra virgin olive oil
* 1 swig balsamic vinegar
* salt
* pepper
* a little dried chili , crumbled
* Crostini
* baby basil leaves
*
Ingredients:
Get yourself about 20 ripe cherry tomatoes, different colours if possible, and cut them into quarters. Remove the stones from a handful of good-quality black or green olives and chop them up. Toss in a bowl with the tomatoes, 2 or 3 lugs of extra virgin olive oil and a swig of balsamic vinegar, and season carefully with salt and pepper and a little crumbled dried chilli. (Some olives are salty, so go easy.) Spoon over each of your hot Crostini and sprinkle some baby basil leaves over the top.
See my crostini recipe.
11 Şubat 2016 Perşembe
Strawberries with lemon and mint (Fragole con limone e menta) recipes
Ingredients:
* 400 g strawberries , hulled and quartered, or wild strawberries left whole
* 1 lemon , finely grated zest of
* 2 tablespoons caster sugar
* 4 sprigs mint
*
Ingredients:
Place 4 dessert bowls in the freezer. When the bowls are nicely chilled remove from freezer and divide the prepared strawberries between them. Cut the lemon in half and squeeze a little juice over each bowl. Sprinkle over a pinch of lemon zest and ½ tbsp of sugar on each (or use less depending on how sweet your strawberries are). Finish with a few torn up mint leaves and a swig of Prosecco if you have some handy.
* 400 g strawberries , hulled and quartered, or wild strawberries left whole
* 1 lemon , finely grated zest of
* 2 tablespoons caster sugar
* 4 sprigs mint
*
Ingredients:
Place 4 dessert bowls in the freezer. When the bowls are nicely chilled remove from freezer and divide the prepared strawberries between them. Cut the lemon in half and squeeze a little juice over each bowl. Sprinkle over a pinch of lemon zest and ½ tbsp of sugar on each (or use less depending on how sweet your strawberries are). Finish with a few torn up mint leaves and a swig of Prosecco if you have some handy.
10 Şubat 2016 Çarşamba
Royal pasta dough recipes
Ingredients:
* 400 g good-quality Tipo 00 flour , plus extra for dusting
* 75 g fine semolina
* 12 large free-range eggs
* 2 tablespoons extra virgin olive oil
*
Ingredients:
This is definitely a royal pasta dough - silky, velvety pasta, made with a simple blend of Tipo 00 flour (00 means it's super-fine) and fine semolina, which has a wonderful flavour and golden colour. This blend of flours along with free-range egg yolks gives you the ultimate in pasta dough. And the best bit is, it's still super-cheap for the volume of pasta that it gives you. Enjoy this rolled or cut into a hundred different shapes, and feel the pride in making pasta yourself from scratch.
Of course the world of pasta is full of rules and old wives’ tales about what you can and can’t do, but throughout Italy, in every village, town and region, they all regularly contradict each other. This method will get you into a good place, but of course you can roll it out thicker for a thicker noodle, which will simply have to be cooked for longer. The most important question to consider is, does it eat well with the sauce you’re going to pair it up with? Only you can answer that. The sauce and the pasta shape should be in harmony – the pasta is equal to the sauce.
Scroll down to the bottom of the page to watch Gennaro's brilliant video on making pasta shapes: it's packed with inspiration and expert tips.
THE DOUGH
Pile the flour and semolina into a large bowl and make a well in the middle. Separate the eggs and add the yolks to the well, putting the egg whites into a sandwich bag and popping into the freezer for making meringues another day. Add the oil and 4 tablespoons of cold water to the well, then use a fork to whip up with the eggs until smooth, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic (eggs can vary in size and flour can vary in humidity; this dough shouldn’t be too wet or dry, but tweak with a touch more water or flour if you need to – use your common sense). Wrap in clingfilm and leave to relax for 30 minutes.
ROLLING OUT
Traditionally, Italians would have used a very large rolling pin, and you can do it that way if you like, it just requires a large flat surface and a bit of elbow grease. In this day and age, I think it’s fun and advisable to use a pasta machine. Attach it firmly to a nice clean table and divide your pasta dough into four pieces, covering everything with a damp clean tea towel to stop it drying out as you go.
STAGE 1
One at a time, flatten each piece of dough by hand and run it through the thickest setting, then take the rollers down two settings and run the dough through again to make it thinner. Importantly, fold it in half and run it back through the thickest setting again – I like to repeat this a few times because it makes the dough super-smooth and turns it from a tatty sheet into one that fills out the pasta machine properly.
STAGE 2
Start rolling the sheet down through each setting, dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks, folds or ripples. Take it right down to the desired thickness, which is about 2mm for shapes like linguine, tagliatelle and lasagne. For anything turned into a filled pasta, such as ravioli and tortellini, go as thin as 1mm because when it’s folded around a filling it will double up to 2mm.
* 400 g good-quality Tipo 00 flour , plus extra for dusting
* 75 g fine semolina
* 12 large free-range eggs
* 2 tablespoons extra virgin olive oil
*
Ingredients:
This is definitely a royal pasta dough - silky, velvety pasta, made with a simple blend of Tipo 00 flour (00 means it's super-fine) and fine semolina, which has a wonderful flavour and golden colour. This blend of flours along with free-range egg yolks gives you the ultimate in pasta dough. And the best bit is, it's still super-cheap for the volume of pasta that it gives you. Enjoy this rolled or cut into a hundred different shapes, and feel the pride in making pasta yourself from scratch.
Of course the world of pasta is full of rules and old wives’ tales about what you can and can’t do, but throughout Italy, in every village, town and region, they all regularly contradict each other. This method will get you into a good place, but of course you can roll it out thicker for a thicker noodle, which will simply have to be cooked for longer. The most important question to consider is, does it eat well with the sauce you’re going to pair it up with? Only you can answer that. The sauce and the pasta shape should be in harmony – the pasta is equal to the sauce.
Scroll down to the bottom of the page to watch Gennaro's brilliant video on making pasta shapes: it's packed with inspiration and expert tips.
THE DOUGH
Pile the flour and semolina into a large bowl and make a well in the middle. Separate the eggs and add the yolks to the well, putting the egg whites into a sandwich bag and popping into the freezer for making meringues another day. Add the oil and 4 tablespoons of cold water to the well, then use a fork to whip up with the eggs until smooth, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic (eggs can vary in size and flour can vary in humidity; this dough shouldn’t be too wet or dry, but tweak with a touch more water or flour if you need to – use your common sense). Wrap in clingfilm and leave to relax for 30 minutes.
ROLLING OUT
Traditionally, Italians would have used a very large rolling pin, and you can do it that way if you like, it just requires a large flat surface and a bit of elbow grease. In this day and age, I think it’s fun and advisable to use a pasta machine. Attach it firmly to a nice clean table and divide your pasta dough into four pieces, covering everything with a damp clean tea towel to stop it drying out as you go.
STAGE 1
One at a time, flatten each piece of dough by hand and run it through the thickest setting, then take the rollers down two settings and run the dough through again to make it thinner. Importantly, fold it in half and run it back through the thickest setting again – I like to repeat this a few times because it makes the dough super-smooth and turns it from a tatty sheet into one that fills out the pasta machine properly.
STAGE 2
Start rolling the sheet down through each setting, dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks, folds or ripples. Take it right down to the desired thickness, which is about 2mm for shapes like linguine, tagliatelle and lasagne. For anything turned into a filled pasta, such as ravioli and tortellini, go as thin as 1mm because when it’s folded around a filling it will double up to 2mm.
Versatile meat ragù recipes
Ingredients:
* 4 tablespoons extra virgin olive oil
* 6 rashers higher-welfare streaky bacon , sliced
* 2 red onions , peeled and finely chopped
* 2 cloves garlic , peeled and finely chopped
* 2 sticks celery , trimmed and sliced
* 1 butternut squash , peeled and chopped
* 3 carrots , peeled and chopped
* 750 g higher-welfare minced pork
* 750 g minced beef
* 2 wineglasses red wine
* 5 x 400 g tinned plum tomatoes
* 3 sprigs of fresh rosemary
* 1 fresh bay leaf
* sea salt
* freshly ground black pepper
*
Ingredients:
Heat the oil in a very large casserole-type pan and add the bacon. Then add the onion, garlic, celery, squash and carrot, and cook very gently for about 15 minutes until soft. Add the mince, break it up with a wooden spoon and cook for about 10 minutes.
Turn the heat up, pour in the wine and simmer for a few minutes. Add the tomatoes, then fill an empty tin twice with water and add this to the pan too. Drop in the rosemary sprigs and bay leaf, and season with salt and pepper. Bring to the boil and simmer for 1½ hours with the lid on. After this time, if the ragù is still quite liquid, remove the lid, turn the heat up and simmer for a few more minutes to reduce.
Eat straight away if you like. If you’re making this ahead of time, then allow to cool and divide between three containers or plastic freezer bags. Stick a label on with the date, name of the dish, and what to serve it with. It can be kept in the fridge for 3 days or freezer for 2 months. If you freeze it, remember to give instructions to defrost in the fridge before reheating until piping hot.
* 4 tablespoons extra virgin olive oil
* 6 rashers higher-welfare streaky bacon , sliced
* 2 red onions , peeled and finely chopped
* 2 cloves garlic , peeled and finely chopped
* 2 sticks celery , trimmed and sliced
* 1 butternut squash , peeled and chopped
* 3 carrots , peeled and chopped
* 750 g higher-welfare minced pork
* 750 g minced beef
* 2 wineglasses red wine
* 5 x 400 g tinned plum tomatoes
* 3 sprigs of fresh rosemary
* 1 fresh bay leaf
* sea salt
* freshly ground black pepper
*
Ingredients:
Heat the oil in a very large casserole-type pan and add the bacon. Then add the onion, garlic, celery, squash and carrot, and cook very gently for about 15 minutes until soft. Add the mince, break it up with a wooden spoon and cook for about 10 minutes.
Turn the heat up, pour in the wine and simmer for a few minutes. Add the tomatoes, then fill an empty tin twice with water and add this to the pan too. Drop in the rosemary sprigs and bay leaf, and season with salt and pepper. Bring to the boil and simmer for 1½ hours with the lid on. After this time, if the ragù is still quite liquid, remove the lid, turn the heat up and simmer for a few more minutes to reduce.
Eat straight away if you like. If you’re making this ahead of time, then allow to cool and divide between three containers or plastic freezer bags. Stick a label on with the date, name of the dish, and what to serve it with. It can be kept in the fridge for 3 days or freezer for 2 months. If you freeze it, remember to give instructions to defrost in the fridge before reheating until piping hot.
9 Şubat 2016 Salı
Corn salsa recipes
Ingredients:
* 4 corn on the cob
* ½ a bunch of fresh coriander
* ½ a fresh red chilli
* 4 spring onions
* 3 ripe tomatoes
* sea salt
* 2 limes
* 1 tablespoon extra virgin olive oil
*
Ingredients:
1. Place a griddle pan on a medium-high heat to warm up.
2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking.
3. Remove to a chopping board and leave to cool slightly.
4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl.
5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl.
6. Cut the chilli in half lengthways.
7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith.
8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly.
9. Trim and finely slice the spring onions, then add to the bowl.
10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt.
11. Cut the limes in half.
12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
Tip:
Using the palm of your hand, press and roll the limes around on a work surface before you cut them in half – it’ll help you to squeeze lots more juice out of them.
* 4 corn on the cob
* ½ a bunch of fresh coriander
* ½ a fresh red chilli
* 4 spring onions
* 3 ripe tomatoes
* sea salt
* 2 limes
* 1 tablespoon extra virgin olive oil
*
Ingredients:
1. Place a griddle pan on a medium-high heat to warm up.
2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking.
3. Remove to a chopping board and leave to cool slightly.
4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl.
5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl.
6. Cut the chilli in half lengthways.
7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith.
8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly.
9. Trim and finely slice the spring onions, then add to the bowl.
10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt.
11. Cut the limes in half.
12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
Tip:
Using the palm of your hand, press and roll the limes around on a work surface before you cut them in half – it’ll help you to squeeze lots more juice out of them.
The best hot chocolate recipes
Ingredients:
* 565 ml full cream or semi-skimmed milk
* 2 tablespoons good-quality drinking chocolate
* 1 handful marshmallows
* sugar , optional, to taste
*
Ingredients:
This takes around 3 or 4 minutes to make. First put the milk into a pan. Bring to a simmer – not a boil – and while it's heating, put a tablespoon of choccie powder and sugar, if using, into each mug. Add a little warmish milk from the pan to each mug – you just need enough to dissolve the chocolate powder. At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it – you need the extra space for shaking and frothing).
Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour the milk into your mugs. A little stir, and you can slurp your way to heaven!
* 565 ml full cream or semi-skimmed milk
* 2 tablespoons good-quality drinking chocolate
* 1 handful marshmallows
* sugar , optional, to taste
*
Ingredients:
This takes around 3 or 4 minutes to make. First put the milk into a pan. Bring to a simmer – not a boil – and while it's heating, put a tablespoon of choccie powder and sugar, if using, into each mug. Add a little warmish milk from the pan to each mug – you just need enough to dissolve the chocolate powder. At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it – you need the extra space for shaking and frothing).
Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour the milk into your mugs. A little stir, and you can slurp your way to heaven!
8 Şubat 2016 Pazartesi
Christmas negroni recipes
Ingredients:
* 70 ml infused gin , (recipe below)
* 50 ml Martini bitters
* 50 ml Martini bianco
* 2 slices of orange
* For the infused gin (makes about 550ml):
* 100 g golden caster sugar
* 4 cloves
* 2 oranges , zest of
* 2 bay leaves
* 1 cinnamon stick
* 1 star anise
* 500 ml Bombay sapphire gin
*
Ingredients:
Recipe by Georgina Hayden
Make your infused gin as far ahead as you can. Add all of the ingredients, except for the gin, to a small pan. Gently bring the mixture to the boil then simmer over a low heat for 8–10 minutes, until it forms a light syrup. Take off the heat and leave to cool.
Once cold, pour the the cooled syrup and its infusions into a glass bottle and top up with the gin. Shake well to mix and store for at least a week to infuse. Strain before using.
To make your cocktails, divide a handful of ice cubes between two old fashioned whisky glasses. Mix the ingredients in a jug, stir well and divide between the glasses.
* 70 ml infused gin , (recipe below)
* 50 ml Martini bitters
* 50 ml Martini bianco
* 2 slices of orange
* For the infused gin (makes about 550ml):
* 100 g golden caster sugar
* 4 cloves
* 2 oranges , zest of
* 2 bay leaves
* 1 cinnamon stick
* 1 star anise
* 500 ml Bombay sapphire gin
*
Ingredients:
Recipe by Georgina Hayden
Make your infused gin as far ahead as you can. Add all of the ingredients, except for the gin, to a small pan. Gently bring the mixture to the boil then simmer over a low heat for 8–10 minutes, until it forms a light syrup. Take off the heat and leave to cool.
Once cold, pour the the cooled syrup and its infusions into a glass bottle and top up with the gin. Shake well to mix and store for at least a week to infuse. Strain before using.
To make your cocktails, divide a handful of ice cubes between two old fashioned whisky glasses. Mix the ingredients in a jug, stir well and divide between the glasses.
Pancetta hash with eggs and apple salad recipes
Ingredients:
* olive oil
* 6 slices higher-welfare pancetta , cut into wide strips
* 2 slices good-quality ham , torn into pieces
* 500 g potatoes , cubed
* 1 splash white wine vinegar
* 2 very fresh free-range eggs
* 1 large handful watercress
* 1 red apple , very finely sliced
* 1 squeeze lemon juice
*
Ingredients:
Quick and satisfying, this hash recipe with an apple and watercress salad is super easy to knock up
Heat a wide frying pan and add a splash of oil. Fry the pancetta, ham and potatoes together for 10–12 minutes, tossing occasionally until the potatoes are cooked, golden and crisp. Divide between 2 plates.
Meanwhile, bring a wide saucepan of water to the boil and add a splash of white wine vinegar. Poach 2 eggs gently in the water for a couple of minutes, until softly set. Remove and place one on each plate of ham and potatoes.
Toss the watercress and sliced apple together and dress with a pinch of salt and pepper, a squeeze of lemon juice and a splash of olive oil. Top the poached eggs with a little pile of salad and serve.
* olive oil
* 6 slices higher-welfare pancetta , cut into wide strips
* 2 slices good-quality ham , torn into pieces
* 500 g potatoes , cubed
* 1 splash white wine vinegar
* 2 very fresh free-range eggs
* 1 large handful watercress
* 1 red apple , very finely sliced
* 1 squeeze lemon juice
*
Ingredients:
Quick and satisfying, this hash recipe with an apple and watercress salad is super easy to knock up
Heat a wide frying pan and add a splash of oil. Fry the pancetta, ham and potatoes together for 10–12 minutes, tossing occasionally until the potatoes are cooked, golden and crisp. Divide between 2 plates.
Meanwhile, bring a wide saucepan of water to the boil and add a splash of white wine vinegar. Poach 2 eggs gently in the water for a couple of minutes, until softly set. Remove and place one on each plate of ham and potatoes.
Toss the watercress and sliced apple together and dress with a pinch of salt and pepper, a squeeze of lemon juice and a splash of olive oil. Top the poached eggs with a little pile of salad and serve.
7 Şubat 2016 Pazar
One-cup pancakes with blueberries recipes
Ingredients:
* 1 large free-range egg
* 1 cup of self-raising flour
* 1 cup of milk
* sea salt
* optional:
* 200 g blueberries
* olive oil
* 4 tablespoons natural yoghurt
*
Ingredients:
1. To make the batter, crack the egg into a large mixing bowl.
2. Add the flour, milk and a tiny pinch of sea salt.
3. Whisk everything together until you have a lovely, smooth batter.
4. Fold through the blueberries, if using.
5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
6. Carefully tilt the pan to spread the oil out evenly.
7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
Tip: These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing!
* 1 large free-range egg
* 1 cup of self-raising flour
* 1 cup of milk
* sea salt
* optional:
* 200 g blueberries
* olive oil
* 4 tablespoons natural yoghurt
*
Ingredients:
1. To make the batter, crack the egg into a large mixing bowl.
2. Add the flour, milk and a tiny pinch of sea salt.
3. Whisk everything together until you have a lovely, smooth batter.
4. Fold through the blueberries, if using.
5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
6. Carefully tilt the pan to spread the oil out evenly.
7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
Tip: These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing!
Vegan mushroom, chestnut & cranberry tart recipes
Ingredients:
* 230 g gluten-free plain flour
* 1/2 tsp xanthan gum
* 60 g dairy-free margarine
* 60 g vegetable shortening
* For the filling:
* 1 large onion
* 2 cloves of garlic
* 5-6 carrots , grated (450g)
* 250 g chestnut mushrooms
* 360 g peeled chestnuts
* 2 tbsp olive oil
* 1 tsp dried thyme
* 225 g soya cream cheese
* 2 tbsp garlic oil
* 250 g wild mushrooms
* 2 tbsp dried cranberries
* a small bunch of fresh flat-leaf parsley
* For the redcurrant gravy:
* 1 tbsp walnut oil , or garlic oil
* 1 tbsp redcurrant jelly
* 300 ml hot vegetable stock
* 1 heaped tbsp cornflour , mixed with 2 tbsp water
* For the roast potatoes:
* 2.5 kg floury potatoes
* 8 tbsp groundnut oil , or olive oil
*
Ingredients:
Recipe by Pippa Kendrick
1. Preheat the oven and a large baking tray to 180C/gas 4. Start by making the pastry. Sift the flour and xanthan gum into a food processor, add the margarine, vegetable shortening and salt and pulse until the mixture resembles breadcrumbs. If you don’t have a food processor, place the ingredients in a large mixing bowl and cut together with the flat of a knife.
2. Add 2 tablespoons of cold water, pulsing as you go (or stirring with a flat-bladed knife, if making the pastry by hand), until the mixture begins to pull together to form a dough. Tip the pastry into a large bowl (or keep in the same bowl, if making it by hand) and, using your fingertips, pull together into a ball. Knead lightly for about 2 minutes or until smooth and elastic.
3 Shape the pastry into a ball and place between 2 large sheets of cling film, then roll it out into a circle slightly larger than the tart tin and no thinner than 3mm. Peel off the uppermost sheet of cling film and carefully flip the pastry into a deep 23cm tart tin. Peel away the remaining cling film and gently press the pastry into the sides of the tin, filling in any cracks with pastry and patting it flat with your fingertips. Trim the edges and set aside.
4. Next, prepare the potatoes. Peel and cut in half, quartering any large ones. Place in a pan of salted water and bring to the boil. The second the water begins to boil, time the potatoes, allowing them to cook for 4 minutes before removing from the heat and draining. Shake the potatoes in the colander a little to chuff up the edges – this helps them crisp up. Pour the oil into a large roasting tin, tip in the potatoes and a heaped teaspoon of sea salt and firmly shake to coat evenly. Set aside while you make the filling for the tart.
5. Finely chop the onion, crush the garlic, then finely grate the carrots. Trim the stalks from the chestnut mushrooms and slice into rounds. Halve 240g of the chestnuts (the rest will be used for the topping).
6. Heat the olive oil in a heavy based frying pan until hot, add the onions and cook gently over a low heat until softened. Add the carrots, garlic, thyme and mushrooms and fry gently until softened and all of the liquid from the mushrooms has been absorbed – around 10 minutes.
7. Stir in the cream cheese and halved chestnuts and mix together gently until the cheese has softened and formed a creamy mixture. Season to taste, spoon the filling into the pastry case then level the top. Place the tart on the baking tray on the top shelf of the oven and the potatoes on the bottom shelf. Bake for 35–40 minutes or until the pastry is crisp.
8. Remove the tart from the oven, cover loosely in foil to retain its heat and set aside. Move the potatoes to the top shelf of the oven and increase the temperature to 220C/gas 7. Continue roasting the potatoes for a further 25–30 minutes until golden and crisp.
9. For the gravy, heat the oil and redcurrant jelly in a small saucepan, stirring until melted and smooth. Add the hot stock, bring to a simmer and stir in the cornflour. Simmer gently and stir continuously until you have the desired consistency. Set aside.
10. Finally, tear the wild mushrooms into pieces, roughly chop the remaining chestnuts and finely chop the parsley. Heat the garlic oil in a heavy-based frying pan until hot, add the mushrooms and fry gently until softened. Stir in the chestnuts, cranberries and parsley and spoon over the tart to form a decorative layer. Reheat the gravy and serve with the tart and roast potatoes.
* 230 g gluten-free plain flour
* 1/2 tsp xanthan gum
* 60 g dairy-free margarine
* 60 g vegetable shortening
* For the filling:
* 1 large onion
* 2 cloves of garlic
* 5-6 carrots , grated (450g)
* 250 g chestnut mushrooms
* 360 g peeled chestnuts
* 2 tbsp olive oil
* 1 tsp dried thyme
* 225 g soya cream cheese
* 2 tbsp garlic oil
* 250 g wild mushrooms
* 2 tbsp dried cranberries
* a small bunch of fresh flat-leaf parsley
* For the redcurrant gravy:
* 1 tbsp walnut oil , or garlic oil
* 1 tbsp redcurrant jelly
* 300 ml hot vegetable stock
* 1 heaped tbsp cornflour , mixed with 2 tbsp water
* For the roast potatoes:
* 2.5 kg floury potatoes
* 8 tbsp groundnut oil , or olive oil
*
Ingredients:
Recipe by Pippa Kendrick
1. Preheat the oven and a large baking tray to 180C/gas 4. Start by making the pastry. Sift the flour and xanthan gum into a food processor, add the margarine, vegetable shortening and salt and pulse until the mixture resembles breadcrumbs. If you don’t have a food processor, place the ingredients in a large mixing bowl and cut together with the flat of a knife.
2. Add 2 tablespoons of cold water, pulsing as you go (or stirring with a flat-bladed knife, if making the pastry by hand), until the mixture begins to pull together to form a dough. Tip the pastry into a large bowl (or keep in the same bowl, if making it by hand) and, using your fingertips, pull together into a ball. Knead lightly for about 2 minutes or until smooth and elastic.
3 Shape the pastry into a ball and place between 2 large sheets of cling film, then roll it out into a circle slightly larger than the tart tin and no thinner than 3mm. Peel off the uppermost sheet of cling film and carefully flip the pastry into a deep 23cm tart tin. Peel away the remaining cling film and gently press the pastry into the sides of the tin, filling in any cracks with pastry and patting it flat with your fingertips. Trim the edges and set aside.
4. Next, prepare the potatoes. Peel and cut in half, quartering any large ones. Place in a pan of salted water and bring to the boil. The second the water begins to boil, time the potatoes, allowing them to cook for 4 minutes before removing from the heat and draining. Shake the potatoes in the colander a little to chuff up the edges – this helps them crisp up. Pour the oil into a large roasting tin, tip in the potatoes and a heaped teaspoon of sea salt and firmly shake to coat evenly. Set aside while you make the filling for the tart.
5. Finely chop the onion, crush the garlic, then finely grate the carrots. Trim the stalks from the chestnut mushrooms and slice into rounds. Halve 240g of the chestnuts (the rest will be used for the topping).
6. Heat the olive oil in a heavy based frying pan until hot, add the onions and cook gently over a low heat until softened. Add the carrots, garlic, thyme and mushrooms and fry gently until softened and all of the liquid from the mushrooms has been absorbed – around 10 minutes.
7. Stir in the cream cheese and halved chestnuts and mix together gently until the cheese has softened and formed a creamy mixture. Season to taste, spoon the filling into the pastry case then level the top. Place the tart on the baking tray on the top shelf of the oven and the potatoes on the bottom shelf. Bake for 35–40 minutes or until the pastry is crisp.
8. Remove the tart from the oven, cover loosely in foil to retain its heat and set aside. Move the potatoes to the top shelf of the oven and increase the temperature to 220C/gas 7. Continue roasting the potatoes for a further 25–30 minutes until golden and crisp.
9. For the gravy, heat the oil and redcurrant jelly in a small saucepan, stirring until melted and smooth. Add the hot stock, bring to a simmer and stir in the cornflour. Simmer gently and stir continuously until you have the desired consistency. Set aside.
10. Finally, tear the wild mushrooms into pieces, roughly chop the remaining chestnuts and finely chop the parsley. Heat the garlic oil in a heavy-based frying pan until hot, add the mushrooms and fry gently until softened. Stir in the chestnuts, cranberries and parsley and spoon over the tart to form a decorative layer. Reheat the gravy and serve with the tart and roast potatoes.
6 Şubat 2016 Cumartesi
Mai tai recipes
Ingredients:
* 2 limes
* 50 ml Cointreau
* 50 ml Bacardi 8 rum
* 50 ml Bacardi Oro
* 1 tablespoon orgeat syrup , (15ml)
* To garnish:
* orange zest
* 1 sprig of fresh mint
* ice , cubed
*
Ingredients:
1. Squeeze the lime juice into a cocktail shaker
2. Pour in the Cointreau, the Bacardi 8 rum and the Bacardi Gold rum
3. Add the orgeat syrup and stir
4. Fill up the cocktail shaker and shake hard for 20 seconds
5. Pour into a short rock glass and fill up with ice
6. Garnish with orange zest, a sprig of mint and a straw
* 2 limes
* 50 ml Cointreau
* 50 ml Bacardi 8 rum
* 50 ml Bacardi Oro
* 1 tablespoon orgeat syrup , (15ml)
* To garnish:
* orange zest
* 1 sprig of fresh mint
* ice , cubed
*
Ingredients:
1. Squeeze the lime juice into a cocktail shaker
2. Pour in the Cointreau, the Bacardi 8 rum and the Bacardi Gold rum
3. Add the orgeat syrup and stir
4. Fill up the cocktail shaker and shake hard for 20 seconds
5. Pour into a short rock glass and fill up with ice
6. Garnish with orange zest, a sprig of mint and a straw
Fried pizza (Pizza fritta) recipes
Ingredients:
* 1 basic pizza dough recipe
* flour , for dusting
* vegetable oil , for frying
* 2 x 150 g buffalo mozzarella balls
* 5 teaspoons dried oregano , optional
* For the tomato sauce
* extra virgin olive oil
* 1 clove garlic , peeled and finely sliced
* 1 bunch fresh basil , leaves picked
* 400 g good-quality tinned plum tomatoes
* sea salt
* freshly ground black pepper
*
Ingredients:
When I took my students to Italy to see how olive oil was made, we ate these ‘fried’ pizzas at a great little restaurant called Il Vescovino in Panzano in the Chianti region. The chef fried the thin bases in oil, like poppadoms, then quickly topped them with tomato sauce, mozzarella and a little bit of oregano and popped them straight under a hot grill. They were the lightest pizzas I've ever eaten – just incredible – and this is how the first ever pizzas were made.
First, make your basic pizza dough. Now make your tomato sauce. Heat a saucepan, add a splash of oil and the sliced garlic and cook gently. When the garlic has turned light golden, add half the basil, the tomatoes and a few pinches of salt and pepper. Cook gently for about 20 minutes, mashing the tomatoes until smooth, then taste, season again and put to one side.
Preheat your grill to its highest temperature. Divide the dough into 10 pieces and press them flat on to a floured work surface. Roll them out to about 0.5cm/¼ inch thick and allow them to rest for 10 minutes or so. Heat a frying pan over a high heat, add about 2cm of vegetable oil and fry each pizza for 30 seconds or so on each side. Remove with tongs and place on a baking tray.
Once all the bases are fried, smear each one with a spoonful of the tomato sauce and tear over some mozzarella and a leaf or two of basil or dried oregano. Drizzle with olive oil and grill until the cheese is bubbling and the dough is light brown and cooked through.
* 1 basic pizza dough recipe
* flour , for dusting
* vegetable oil , for frying
* 2 x 150 g buffalo mozzarella balls
* 5 teaspoons dried oregano , optional
* For the tomato sauce
* extra virgin olive oil
* 1 clove garlic , peeled and finely sliced
* 1 bunch fresh basil , leaves picked
* 400 g good-quality tinned plum tomatoes
* sea salt
* freshly ground black pepper
*
Ingredients:
When I took my students to Italy to see how olive oil was made, we ate these ‘fried’ pizzas at a great little restaurant called Il Vescovino in Panzano in the Chianti region. The chef fried the thin bases in oil, like poppadoms, then quickly topped them with tomato sauce, mozzarella and a little bit of oregano and popped them straight under a hot grill. They were the lightest pizzas I've ever eaten – just incredible – and this is how the first ever pizzas were made.
First, make your basic pizza dough. Now make your tomato sauce. Heat a saucepan, add a splash of oil and the sliced garlic and cook gently. When the garlic has turned light golden, add half the basil, the tomatoes and a few pinches of salt and pepper. Cook gently for about 20 minutes, mashing the tomatoes until smooth, then taste, season again and put to one side.
Preheat your grill to its highest temperature. Divide the dough into 10 pieces and press them flat on to a floured work surface. Roll them out to about 0.5cm/¼ inch thick and allow them to rest for 10 minutes or so. Heat a frying pan over a high heat, add about 2cm of vegetable oil and fry each pizza for 30 seconds or so on each side. Remove with tongs and place on a baking tray.
Once all the bases are fried, smear each one with a spoonful of the tomato sauce and tear over some mozzarella and a leaf or two of basil or dried oregano. Drizzle with olive oil and grill until the cheese is bubbling and the dough is light brown and cooked through.
5 Şubat 2016 Cuma
Italian style baked cheesy mushrooms recipes
Ingredients:
* 8 thin slices good-quality ciabatta bread , or a few carta di musica (music bread) broken up into rough pieces
* extra virgin olive oil
* sea salt
* freshly ground black pepper
* 2 cloves garlic , peeled and finely sliced
* 8 rashers higher-welfare smoked streaky bacon , roughly chopped
* a few sprigs fresh thyme , leaves picked
* 4 good handfuls mixed wild mushrooms (such as chanterelles, girolles, blewits and morels)
* 1 dried chilli
* 125 g scamorza or buffalo mozzarella ball
* 2 handfuls rocket , washed and spun dry
* 2 heads dandelion , washed and spun dry
* 2 handfuls watercress , washed and spun dry
* ½ lemon
*
Ingredients:
What’s brilliant about this dish is that it’s a kind of woodland dinner, made from a bunch of wild mushrooms and weeds from the wood. Serve it as a nice autumn supper with a lovely glass of Chianti, or as a starter for a dinner party.
Don’t worry if you can't get hold of wild mushrooms – this works just as well with chestnut or field varieties. You can find scamorza, a delicious smoked mozzarella, at Italian delis and most supermarkets, but a good-quality buffalo mozzarella works just as well.
Preheat the oven to 180ºC/350ºF/gas 4. Heat a griddle pan and toast the ciabatta slices until they have lovely dark griddle marks. Tear up the toasted bread into chunks or, if using carta di musica, break up into pieces and toss with a drizzle of olive oil and a good pinch of salt and pepper. Get yourself a medium-sized earthenware dish, drizzle it with a little olive oil then add the seasoned, toasted bread.
In the same bowl you used for the bread, add the sliced garlic, chopped bacon and thyme leaves, then tear over the mushrooms, leaving any little ones whole. Crumble in the dried chilli, then use your hands to toss everything together and get all those wonderful flavours going.
Sprinkle this mixture fairly evenly on top of the bread, then tear over big pieces of the scamorza. Give the whole lot one final drizzle of olive oil, and put it in the oven to bake for about 30 minutes, until the mushrooms are beginning to crisp up and the cheese is melted, bubbling and starting to brown.
While that bakes, wash and dry the salad leaves, and make a simple dressing by squeezing the juice of half a lemon into a jam jar. Top with twice as much extra virgin olive oil, and add a good pinch of salt and pepper. Put the lid on and give it a good shake, then put it to one side.
Once the mushrooms are ready, drizzle some of your jam-jar dressing over the salad (any leftover dressing will keep happily in the fridge for a few days). Serve your beautiful, baked mushrooms and salad in the middle of the table and let everyone dig in.
* 8 thin slices good-quality ciabatta bread , or a few carta di musica (music bread) broken up into rough pieces
* extra virgin olive oil
* sea salt
* freshly ground black pepper
* 2 cloves garlic , peeled and finely sliced
* 8 rashers higher-welfare smoked streaky bacon , roughly chopped
* a few sprigs fresh thyme , leaves picked
* 4 good handfuls mixed wild mushrooms (such as chanterelles, girolles, blewits and morels)
* 1 dried chilli
* 125 g scamorza or buffalo mozzarella ball
* 2 handfuls rocket , washed and spun dry
* 2 heads dandelion , washed and spun dry
* 2 handfuls watercress , washed and spun dry
* ½ lemon
*
Ingredients:
What’s brilliant about this dish is that it’s a kind of woodland dinner, made from a bunch of wild mushrooms and weeds from the wood. Serve it as a nice autumn supper with a lovely glass of Chianti, or as a starter for a dinner party.
Don’t worry if you can't get hold of wild mushrooms – this works just as well with chestnut or field varieties. You can find scamorza, a delicious smoked mozzarella, at Italian delis and most supermarkets, but a good-quality buffalo mozzarella works just as well.
Preheat the oven to 180ºC/350ºF/gas 4. Heat a griddle pan and toast the ciabatta slices until they have lovely dark griddle marks. Tear up the toasted bread into chunks or, if using carta di musica, break up into pieces and toss with a drizzle of olive oil and a good pinch of salt and pepper. Get yourself a medium-sized earthenware dish, drizzle it with a little olive oil then add the seasoned, toasted bread.
In the same bowl you used for the bread, add the sliced garlic, chopped bacon and thyme leaves, then tear over the mushrooms, leaving any little ones whole. Crumble in the dried chilli, then use your hands to toss everything together and get all those wonderful flavours going.
Sprinkle this mixture fairly evenly on top of the bread, then tear over big pieces of the scamorza. Give the whole lot one final drizzle of olive oil, and put it in the oven to bake for about 30 minutes, until the mushrooms are beginning to crisp up and the cheese is melted, bubbling and starting to brown.
While that bakes, wash and dry the salad leaves, and make a simple dressing by squeezing the juice of half a lemon into a jam jar. Top with twice as much extra virgin olive oil, and add a good pinch of salt and pepper. Put the lid on and give it a good shake, then put it to one side.
Once the mushrooms are ready, drizzle some of your jam-jar dressing over the salad (any leftover dressing will keep happily in the fridge for a few days). Serve your beautiful, baked mushrooms and salad in the middle of the table and let everyone dig in.
Baby Yorkshire puds (creamy smoked trout & horseradish pate) recipes
Ingredients:
* For the creamy smoked fish
* 125 g cream cheese
* 2-3 heaped teaspoons jarred horseradish
* 1 lemon
* 1 small bunch fresh chives , finely chopped
* sea salt
* ground pepper
* 125 g hot-smoked trout , from sustainable sources, ask your fishmonger, skin removed
* rapeseed oil
* For the Yorkies
* vegetable oil
* 2 large free-range eggs
* 100 g plain flour
* 100 ml milk
* lemon wedges , to serve
*
Ingredients:
I can’t lie: this dish has become one of my new favourite things. Each mouthful is an outrageously delicious bit of heaven that anyone sensible won’t be able to resist. The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good hit of horseradish is unbelievable. You can put the creamy smoked fish in one big serving bowl if you like, but I think it’s quite sweet to make up a few individual servings in little teacups. Around May and June you’ll start to see flowering chives around, and those are beautiful for decorating the top of the potted fish if you’re out to impress. This is dead quick, so easy and absolutely perfect for a starter – just whack it right in the middle of the table so everyone can help themselves. Your guests will be fighting over it, I promise.
Put the cream cheese into a mixing bowl with the horseradish, the zest of 1 lemon and the juice from half, and mix together. Mix in most of the chopped chives, then have a taste and add a pinch of salt and pepper. It’s very important that this mixture has a bolshie attitude – it should be hot, smoky, salty, so add more horseradish or lemon juice if needed. Flake in the trout, removing any skin and bones, then use a spatula to fold the mixture together gently so you have smaller bits and nice chunks. Decant into a single nice serving dish or several little bowls or cups, then drizzle over a little rapeseed oil and sprinkle over a few more chopped chives. Cover with clingfilm and put into the fridge to get nice and cold.
When you’re nearly ready to eat, preheat the oven to full whack (about 240°C/475°F/gas 9) while you make your Yorkshire pudding batter. Get yourself a mini muffin tin (you can buy these easily online or in cooks’ shops) and pour a little thimble of vegetable oil into the 16 compartments of the tin, so you have a thin layer covering the bottom of each. Pop the tray on to the top shelf in the hot oven for around 10 to 15 minutes, so the oil gets so hot that it smokes. While you’re doing that, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, either by hand or in a food processor, until light and smooth. Transfer the mixture into a jug.
Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven to cook for around 10 to 12 minutes, or until the Yorkies are puffed up and golden. Whatever you do, don’t open the oven door! Get your cold cups and bowls of potted fish out of the fridge and serve on a board with those sizzling hot little Yorkies and some lemon wedges.
To. Die. For.
* For the creamy smoked fish
* 125 g cream cheese
* 2-3 heaped teaspoons jarred horseradish
* 1 lemon
* 1 small bunch fresh chives , finely chopped
* sea salt
* ground pepper
* 125 g hot-smoked trout , from sustainable sources, ask your fishmonger, skin removed
* rapeseed oil
* For the Yorkies
* vegetable oil
* 2 large free-range eggs
* 100 g plain flour
* 100 ml milk
* lemon wedges , to serve
*
Ingredients:
I can’t lie: this dish has become one of my new favourite things. Each mouthful is an outrageously delicious bit of heaven that anyone sensible won’t be able to resist. The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good hit of horseradish is unbelievable. You can put the creamy smoked fish in one big serving bowl if you like, but I think it’s quite sweet to make up a few individual servings in little teacups. Around May and June you’ll start to see flowering chives around, and those are beautiful for decorating the top of the potted fish if you’re out to impress. This is dead quick, so easy and absolutely perfect for a starter – just whack it right in the middle of the table so everyone can help themselves. Your guests will be fighting over it, I promise.
Put the cream cheese into a mixing bowl with the horseradish, the zest of 1 lemon and the juice from half, and mix together. Mix in most of the chopped chives, then have a taste and add a pinch of salt and pepper. It’s very important that this mixture has a bolshie attitude – it should be hot, smoky, salty, so add more horseradish or lemon juice if needed. Flake in the trout, removing any skin and bones, then use a spatula to fold the mixture together gently so you have smaller bits and nice chunks. Decant into a single nice serving dish or several little bowls or cups, then drizzle over a little rapeseed oil and sprinkle over a few more chopped chives. Cover with clingfilm and put into the fridge to get nice and cold.
When you’re nearly ready to eat, preheat the oven to full whack (about 240°C/475°F/gas 9) while you make your Yorkshire pudding batter. Get yourself a mini muffin tin (you can buy these easily online or in cooks’ shops) and pour a little thimble of vegetable oil into the 16 compartments of the tin, so you have a thin layer covering the bottom of each. Pop the tray on to the top shelf in the hot oven for around 10 to 15 minutes, so the oil gets so hot that it smokes. While you’re doing that, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, either by hand or in a food processor, until light and smooth. Transfer the mixture into a jug.
Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven to cook for around 10 to 12 minutes, or until the Yorkies are puffed up and golden. Whatever you do, don’t open the oven door! Get your cold cups and bowls of potted fish out of the fridge and serve on a board with those sizzling hot little Yorkies and some lemon wedges.
To. Die. For.
4 Şubat 2016 Perşembe
Pot roast pork recipes
Ingredients:
* olive oil
* 2 medium red onions , peeled and sliced
* 2 cloves garlic , peeled and sliced
* 1.5 kg higher-welfare loin of pork , boned, skinned, rolled and tied
* sea salt
* freshly ground black pepper
* 1 small bunch fresh thyme , leaves picked
* 2 knobs butter
* 6 figs , quartered
* 2 wineglasses Marsala
* 275 ml organic chicken stock
* 3 heaped tablespoons crème fraîche , optional
*
Ingredients:
This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.
* olive oil
* 2 medium red onions , peeled and sliced
* 2 cloves garlic , peeled and sliced
* 1.5 kg higher-welfare loin of pork , boned, skinned, rolled and tied
* sea salt
* freshly ground black pepper
* 1 small bunch fresh thyme , leaves picked
* 2 knobs butter
* 6 figs , quartered
* 2 wineglasses Marsala
* 275 ml organic chicken stock
* 3 heaped tablespoons crème fraîche , optional
*
Ingredients:
This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.
Tom Collins recipes
Ingredients:
* 1 parts Bombay Sapphire Gin
* 1/2 of half a lemon , juiced
* 2 parts soda water
* 2 tsp caster sugar
* ice , cubed
* lemon , wedge
*
Ingredients:
1. Add the freshly squeezed lemon juice, sugar and Bombay Sapphire to a clean highball glass and stir
2. Add plenty of cubed ice and stir again
3. Top with soda water and stir for a final time
4. Garnish with the lemon wedge then serve
* 1 parts Bombay Sapphire Gin
* 1/2 of half a lemon , juiced
* 2 parts soda water
* 2 tsp caster sugar
* ice , cubed
* lemon , wedge
*
Ingredients:
1. Add the freshly squeezed lemon juice, sugar and Bombay Sapphire to a clean highball glass and stir
2. Add plenty of cubed ice and stir again
3. Top with soda water and stir for a final time
4. Garnish with the lemon wedge then serve
3 Şubat 2016 Çarşamba
Smoked salmon, horseradish and cress toasts recipes
Ingredients:
* ½ teaspoon creamed horseradish
* ½ small tub crème fraîche
* 1 small pinch sea salt
* 1 small pinch freshly ground black pepper
* 1 squeeze lemon juice
* 1 loaf ciabatta
* extra virgin olive oil
* 300 g smoked salmon , from sustainable sources, ask your fishmonger
* ½ punnet cress
* extra virgin olive oil
* 1 squeeze lemon juice
*
Ingredients:
There are certain winning combos that work every time; best friends that will never let you down and give you big bang for your buck. This recipe is easy to scale up so adapt it for however many people you’ve got coming round.
Add ½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well. Taste to check its hot enough. Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. Top with waves of smoked salmon (a 300g pack is perfect here) Add a dollop of horseradish crème fraîche to each toast then snip over ½ a punnet of cress. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice. Delicious.
* ½ teaspoon creamed horseradish
* ½ small tub crème fraîche
* 1 small pinch sea salt
* 1 small pinch freshly ground black pepper
* 1 squeeze lemon juice
* 1 loaf ciabatta
* extra virgin olive oil
* 300 g smoked salmon , from sustainable sources, ask your fishmonger
* ½ punnet cress
* extra virgin olive oil
* 1 squeeze lemon juice
*
Ingredients:
There are certain winning combos that work every time; best friends that will never let you down and give you big bang for your buck. This recipe is easy to scale up so adapt it for however many people you’ve got coming round.
Add ½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well. Taste to check its hot enough. Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. Top with waves of smoked salmon (a 300g pack is perfect here) Add a dollop of horseradish crème fraîche to each toast then snip over ½ a punnet of cress. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice. Delicious.
Chocolate love cake with cherries and booze recipes
Ingredients:
* For the cake
* 2 tablespoons cocoa powder
* 100 g butter , softened
* 100 g caster sugar
* 1 free-range egg
* 100 g self-raising flour
* ½ teaspoon baking powder
* ½ tin black cherries , drained
* 2 tablespoons hazelnuts , chopped
* For the chocolate sauce
* 1 tablespoon butter
* 142 ml single cream
* 75 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces
* 1 splash brandy, rum, Amaretto or Baileys
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4 and grease a small ovenproof dish (23-25cm) with butter.
Mix the cocoa powder with a few tablespoons of boiling water and stir until the mixture is lovely and smooth.
In another bowl or a food mixer, beat the butter and sugar together until fluffy and light, then add the cocoa mixture, egg, flour and baking powder. Mix it all together really well, pour into your ovenproof dish and sprinkle the cherries and hazelnuts on top before putting in the oven for about 25 minutes.
While your cake is baking, make your chocolate sauce. Place the butter in a small pan with the cream and bring to the boil. Turn off the heat and add your chocolate pieces to the pan. Give it all a good stir and then leave it for 5 minutes so that the hot cream can melt the chocolate. Add a splash of your desired alcohol and stir until thoroughly combined.
To check if your cake is ready, give it a bit of a jiggle and if it doesn’t wobble too much then it’s done, if not, give it a few more minutes in the oven.
Once it’s ready, pour your warm chocolate sauce all over the cake and either share it right from the dish or serve it up on two small plates with vanilla ice cream or double cream. Delicious!
* For the cake
* 2 tablespoons cocoa powder
* 100 g butter , softened
* 100 g caster sugar
* 1 free-range egg
* 100 g self-raising flour
* ½ teaspoon baking powder
* ½ tin black cherries , drained
* 2 tablespoons hazelnuts , chopped
* For the chocolate sauce
* 1 tablespoon butter
* 142 ml single cream
* 75 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces
* 1 splash brandy, rum, Amaretto or Baileys
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4 and grease a small ovenproof dish (23-25cm) with butter.
Mix the cocoa powder with a few tablespoons of boiling water and stir until the mixture is lovely and smooth.
In another bowl or a food mixer, beat the butter and sugar together until fluffy and light, then add the cocoa mixture, egg, flour and baking powder. Mix it all together really well, pour into your ovenproof dish and sprinkle the cherries and hazelnuts on top before putting in the oven for about 25 minutes.
While your cake is baking, make your chocolate sauce. Place the butter in a small pan with the cream and bring to the boil. Turn off the heat and add your chocolate pieces to the pan. Give it all a good stir and then leave it for 5 minutes so that the hot cream can melt the chocolate. Add a splash of your desired alcohol and stir until thoroughly combined.
To check if your cake is ready, give it a bit of a jiggle and if it doesn’t wobble too much then it’s done, if not, give it a few more minutes in the oven.
Once it’s ready, pour your warm chocolate sauce all over the cake and either share it right from the dish or serve it up on two small plates with vanilla ice cream or double cream. Delicious!
2 Şubat 2016 Salı
Root vegetable salad recipes
Ingredients:
* 3 carrots
* 3 raw beetroots (different colours if possible)
* 1 bunch of radishes
* 1 celery heart (with leaves)
* ½ a small radicchio , or 1 baby gem lettuce
* 1 fennel bulb
* 1 lemon
* ½ a bunch of fresh mint
* 5 tablespoons extra virgin olive oil
* sea salt
* freshly ground black pepper
*
Ingredients:
1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.
2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.
3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl.
4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.
5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.
6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.
7. Cut the lemon in half.
8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.
9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.
10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well.
11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you’re happy.
12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint
leaves and dig in.
Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons in no time at all.
* 3 carrots
* 3 raw beetroots (different colours if possible)
* 1 bunch of radishes
* 1 celery heart (with leaves)
* ½ a small radicchio , or 1 baby gem lettuce
* 1 fennel bulb
* 1 lemon
* ½ a bunch of fresh mint
* 5 tablespoons extra virgin olive oil
* sea salt
* freshly ground black pepper
*
Ingredients:
1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.
2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.
3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl.
4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.
5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.
6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.
7. Cut the lemon in half.
8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.
9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.
10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well.
11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you’re happy.
12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint
leaves and dig in.
Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons in no time at all.
The best whole-baked carrots recipes
Ingredients:
* 750 g young bunched carrots , different colours if possible, washed and scrubbed
* olive oil
* herb or red wine vinegar
* sea salt
* freshly ground black pepper
* a few sprigs of fresh thyme
* 3 cloves garlic , crushed
*
Ingredients:
Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.
* 750 g young bunched carrots , different colours if possible, washed and scrubbed
* olive oil
* herb or red wine vinegar
* sea salt
* freshly ground black pepper
* a few sprigs of fresh thyme
* 3 cloves garlic , crushed
*
Ingredients:
Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.
1 Şubat 2016 Pazartesi
Roast vegetable megamix recipes
Ingredients:
* olive oil
* Carrots
* 500 g carrots , peeled
* Juice from 1 clementine , squeezed, halves reserved
* Few sprigs of rosemary , leaves picked
* Fennel
* 2 bulbs of fennel , peeled, quartered
* few sprigs of thyme , leaves picked
* 1/2 lemon
* Parsnips
* 400 g parnsips , peeled
* Glug of white wine vinegar
* 2–3 sprigs of sage , leaves torn
* 1 small tsp honey , kept back
* Beets
* 350 g beetroot
* couple glugs of balsamic vinegar
* few sprigs of oregano or marjoram
* Turnips
* 350 g baby turnips
* couple glugs of red wine vinegar
* 5 fresh bay leaves
*
Ingredients:
Preheat your oven to 190C/gas 5. If any carrots, parsnips or turnips are big, chop them in half. Parboil all your veg together, except the beets, as they’ll turn everything red! The beets take a little longer to cook, around 20–25 minutes, so get them on first.
Parboil the rest of your veg for 10 minutes in a large pan of salted boiling water. Drain, then let them steam dry, then separate them out so you can hit them with those different flavours.
Mix up the veg with the matching flavours, except the honey. Lay them out on a large tray, keeping each veg type together. (You can get up to this stage the day before, then cover them with foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.)
Roast them for 50–60 minutes, until they are golden, crispy and beautiful. Five minutes before the veg are ready, drizzle the honey over the parsnips. Take them all out the oven, give the tray a jiggle, then pile the veg on a platter.
* olive oil
* Carrots
* 500 g carrots , peeled
* Juice from 1 clementine , squeezed, halves reserved
* Few sprigs of rosemary , leaves picked
* Fennel
* 2 bulbs of fennel , peeled, quartered
* few sprigs of thyme , leaves picked
* 1/2 lemon
* Parsnips
* 400 g parnsips , peeled
* Glug of white wine vinegar
* 2–3 sprigs of sage , leaves torn
* 1 small tsp honey , kept back
* Beets
* 350 g beetroot
* couple glugs of balsamic vinegar
* few sprigs of oregano or marjoram
* Turnips
* 350 g baby turnips
* couple glugs of red wine vinegar
* 5 fresh bay leaves
*
Ingredients:
Preheat your oven to 190C/gas 5. If any carrots, parsnips or turnips are big, chop them in half. Parboil all your veg together, except the beets, as they’ll turn everything red! The beets take a little longer to cook, around 20–25 minutes, so get them on first.
Parboil the rest of your veg for 10 minutes in a large pan of salted boiling water. Drain, then let them steam dry, then separate them out so you can hit them with those different flavours.
Mix up the veg with the matching flavours, except the honey. Lay them out on a large tray, keeping each veg type together. (You can get up to this stage the day before, then cover them with foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.)
Roast them for 50–60 minutes, until they are golden, crispy and beautiful. Five minutes before the veg are ready, drizzle the honey over the parsnips. Take them all out the oven, give the tray a jiggle, then pile the veg on a platter.
DIY party combos - fig, mozzarella and Parma ham recipes
Ingredients:
* figs
* buffalo mozzarella
* mint leaves
* quality Parma ham or prosciutto
* extra virgin olive oil
* balsamic vinegar
*
Ingredients:
Quarter a fig (you could also use peaches, clementines or melon), pinch apart a little buffalo mozzarella, take a mint leaf then wrap a slice of Parma ham or prosciutto around everything and stab together on your fork. Finish by drizzling over a little extra virgin olive oil and balsamic vinegar if you like. This combination is fresh and lovely.
Also try:
Smoked salmon with horseradish and beetroot
Greek style
Bresaola with mustard and coleslaw
Prawns and Marie Rose sauce
* figs
* buffalo mozzarella
* mint leaves
* quality Parma ham or prosciutto
* extra virgin olive oil
* balsamic vinegar
*
Ingredients:
Quarter a fig (you could also use peaches, clementines or melon), pinch apart a little buffalo mozzarella, take a mint leaf then wrap a slice of Parma ham or prosciutto around everything and stab together on your fork. Finish by drizzling over a little extra virgin olive oil and balsamic vinegar if you like. This combination is fresh and lovely.
Also try:
Smoked salmon with horseradish and beetroot
Greek style
Bresaola with mustard and coleslaw
Prawns and Marie Rose sauce
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