Recipes: Lime and Coriander Corn. Nigella Lawson’s salt and vinegar potatoes recipe. The Sunday Times, While steaming then roasting potatoes may seem rather a fandango, one bite of these will convince you that it’s utterly worth it; besides, it’s not as if you have to do anything while they either steam or roast.
They’re out of this world with a fried egg; though I can eat them with anything or, frankly, by themselves. Go slowly when adding the salt and vinegar, tasting as you go. Serves 2 people 500g baby new potatoes3 tbsp olive oil 2½ tsp raw unfiltered apple cider vinegar, or to taste 01 Steam the potatoes until tender (this takes 20-30 minutes).
Want to read more? Register with a few details to continue reading this article. Recipes: Fish Finger Butty with Lemony Mayo. Greek Lemon-Garlic Chicken (Kotopoulo Skorthato) Recipe. Recipes: Seabass with Chilli, Ginger and Lime. 1 Slash each side of the fish two or three times with a sharp knife. 2 Finely grate the rind of 1 lime and squeeze out the juice into a shallow dish large enough to hold both fish in a single layer. 3 Stir in the chilli, garlic, ginger, soy sauce and honey.
Add the fish and turn to coat. 4 Cover and refrigerate for 20-30 minutes, turning once. 5 Place each fish on a double layer of foil. Season with salt and freshly ground black pepper. 6 Tuck a couple of sprigs of coriander into the cavity of each fish. Thinly slice the second lime and arrange over the fish. Drizzle over the marinade and enclose in the foil. 7 Cook over medium-hot coals, away from direct heat, for 10-12 minutes on each side until the fish is cooked through and flakes easily. (If you have a hinged rack this is an ideal way to enclose the fish for easy turning on the barbecue.) 8 Finish with a squeeze of the remaining lime before serving. Easy turkey curry. Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes. With the right technique, regular flour tortillas make excellent thin-crust bar-style pizzas.
[Photographs: J. Kenji Lopez-Alt] I've gotta tell you that in the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour tortilla-based pizzas ranked pretty low on my list. Certainly below French bread pizza, lower than English muffin pizza (my first love), and even lower than matzoh pizza. They always seemed a little too far removed from pizza for me, tasting more like pizza-flavored open-faced quesadillas. Well, I'm happy to tell you that all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home, producing results that are worlds better than any frozen product out there, and a good deal better than the majority of delivery options as well.
Here's how to do it. Recipes: Jersey Royal and Chorizo Tray Bake. Prepare Ahead Clean the potatoes but don’t peel them as most of the vitamins, minerals and fibre are on the skin.
Outside Jersey Royal season, try new potatoes instead. Instructions 1 Heat the oven to 200°C/180°C fan/Gas 6. Place the potatoes, pepper and onions in a bowl and toss with the tomato puree and paprika seasoning. 2 Season, transfer to a large baking tray and bake for 15 minutes. 3 Add the chorizo, olives and tomatoes and drizzle with the oil. 4 Continue to bake for another 10 minutes. 5 Sprinkle with the parsley to serve.
Ingredients 500g Jersey Royals, halved 1 red pepper, deseeded and chopped 2 red onions, peeled and quartered 1 tbsp tomato puree 1 dusting paprika, to taste 100g chorizo ring, thickly sliced 1 handful black olives, halved 200g vine ripe cherry tomatoes 1 tbsp olive oil 2 tbsp fresh flat-leaf parsley Serves 2 Total time required Preparation time: Cooking time: