Pork Chops with a Confit of Prunes, Apples and Shallots. You can make the confit at any time – the day before, even.
All you do is cut the apple into quarters, remove the core, then cut the quarters into ½ inch (1 cm) slices, leaving the skin on. Then just place all the ingredients together in a medium-sized saucepan, bring everything up to a gentle simmer, then let it cook as gently as possible, without a lid, for 45 minutes to an hour – you'll need to stir it from time to time – until all the liquid has reduced to a lovely sticky glaze. When you're ready to cook the pork chops, dip them lightly in the seasoned flour, shaking off any surplus. Stir-fried Chicken with Lime and Coconut. Leek, Onion and Potato Soup. Begin by trimming the leeks, discarding the tough outer layer.
Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. Drain well. Loin of Pork Dijonnaise. Start by scoring the skin of the pork with the tip of a very sharp knife, or Stanley knife, or you can now even buy a special scalpel from a good-quality kitchen shop!
Even if it is scored already, it is best to add a few more lines. What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Anchoïade with Toasted Goats' Cheese Croutons. Potted Haddie with Capers. Roasted Red Pepper and Tomato Tart. Begin by preparing the filling.
First skin the tomatoes. To do this, place them in a heatproof bowl and pour boiling water on to them. Leave them for exactly a minute (or 15-30 seconds if the tomatoes are small), then remove them, slip off their skins (protecting your hands with a cloth if they are hot) and cut them in half. You can also watch how to skin tomatoes by clicking on our Cookery School Video to the right.
Barbecued Chicken with an Apricot Glaze. Begin by placing the apricots in a small saucepan with enough water to cover them, then bring them up to simmering point and simmer for 2 minutes.
Now drain off the water and, as soon as they're cool enough to handle, slip off the skins (protect your hands with a cloth if they're too hot). Then halve and stone them and place the flesh in a blender or food processor, together with all the other glaze ingredients. Whiz everything to a purée and the sauce is ready. All you do now is arrange the drumsticks in a shallow dish, pour the glaze over them – turning the pieces of chicken so that each one gets a good coating – then cover and leave in a cool place until you're ready to cook.
Salmon Coulibiac. First melt 1 oz (25 g) of the butter in a medium saucepan and stir in the rice.
When the rice is coated with butter, add the stock and a little salt and bring it up to simmering point, then stir well and cover with a lid. Cook the rice for 15 minutes exactly, then take the pan off the heat, remove the lid and allow it to cool. As soon as the rice is cooking, take a sheet of buttered foil, lay the salmon on it and add some seasoning. Eggs Benedict. Spaghetti with Olive Oil, Garlic and Chilli. Kedgeree. First place the haddock fillet in the frying pan and cover it with 275 ml cold water.
Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes. Purple Sprouting Broccoli with Chilli, Lime and Sesame Dressing. Teriyaki Grilled Marinated Salmon with Marinated Cucumber and Sesame Salad. To begin with, make the marinade.
All you do is whisk together the soy sauce, sake, mirin, sugar, ginger and garlic. Next, place the salmon fillets in a small, shallow dish and pour the marinade over. Now cover them and leave in a cool place for two hours, turning them once, halfway through the marinating time. To make the cucumber salad, begin by toasting the sesame seeds. Do this by pre-heating a medium-sized, heavy-based frying pan over a medium heat, then add the sesame seeds, moving them around in the pan to brown evenly. Hot and Sour Thai Chicken Broth. First of all, you need to pick all the coriander leaves off the stalks and then cut 1 of the chillies in half lengthways and deseed it.
Next, put the chicken stock into a large saucepan and add the coriander stalks, halved chilli, lemon grass and ginger. Bring the mixture to the boil, give everything a stir, then cover and leave to simmer very gently for 15 minutes to allow the Thai flavours to infuse the stock. You can make this stock in advance but add the rest of the ingredients shortly before serving. Eggs en Cocotte with Morel or Porcini Mushrooms. Start by soaking the morels or porcini about 30 minutes ahead of time.
Place them in a bowl with 5 fl oz (150 ml) boiling water and leave them aside to soak. After that, strain them in a sieve and squeeze them to get rid of any surplus water. (You can reserve the soaking water, which can be frozen and is great for soups and sauces.) Set aside 4 pieces of the morels or porcini and put the rest in a food processor, along with the shallots, flat mushrooms, nutmeg and salt and freshly milled black pepper. Process until finely chopped. All this can be prepared in advance, but when you're ready to cook the eggs, start by pre-heating the oven to gas mark 4, 350°F (180°C) and boil a kettle. Individual Steak, Mushroom and Kidney Pies. I think the flavour of steak and kidney is improved enormously if you take a bit of time and trouble over initially browning the meat. What you need to do is melt 1 tablespoon of the beef dripping in a large, solid frying pan.
Eggs Benedict. Cider-braised Pork with Cream and Mushrooms. Fried Plaice Fillets with a Herb and Polenta Crust. Chicken with Whole Spices. Prepare the chicken a few hours before cooking. Arrange the pieces in an oblong roasting tin. In a small bowl mix together the crushed garlic, ground ginger and turmeric with the groundnut oil. Now, with a sharp knife, make several incisions in the chicken pieces, season with salt and pepper, then coat them as evenly as possible with the oil and spice mixture. Leave in a cool place (but not in the fridge) so that the flavours penetrate. When you're ready to cook the chicken, pre-heat the oven to gas mark 6, 400ºF (200ºC). Meanwhile, prepare the whole spices. Camembert Croquettes with Fresh Date and Apple Chutney. First of all peel and chop the vegetables and place them in a saucepan with the milk, mace, bay leaf and peppercorns.
Bring everything up to simmering point, then turn the heat off and leave to infuse for 30 minutes. Tuscan White Bean Soup with Frizzled Shallots and Pancetta. First of all you need to soak the beans in twice their volume of cold water overnight or, failing that, use the same amount of cold water, bring them up to the boil, boil for 10 minutes and leave them to soak for 2 hours. When you're ready to make the soup, heat 2 tablespoons of the olive oil in the saucepan and gently soften the onion in it for 5 minutes. Then add the garlic and continue to cook gently for about 1 minute. After that add the drained beans, celery, herbs, bay leaf and black pepper, but no salt at this stage. Now pour in the stock and stir well. As soon as it reaches a gentle simmer, put a lid on and keep it at the gentlest simmer for 1½ hours, stirring it from time to time.
Entrecote Hongroise. Pasta Vialli. Caramelised Onion Tartlets with Goats' Cheese and Thyme. First make up the pastry. Trout with Butter, Creme Fraiche and Chives. Cauliflower with Two Cheeses and Creme Fraiche. Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion Pickle. First soak the chickpeas. If it is convenient, soak them overnight in 4 pints (2.25 litres) of cold water. If you haven't the time for this, simply bring them up to the boil (using the same quantity of water), boil for 10 minutes and leave them to soak for two hours. Fried Herring Fillets with a Lime Pepper Crust.
Gratin Dauphinois. Mexican lamb wraps with guacamole. Braised Sausages with Borlotti Beans, Rosemary and Sage. First of all, soak the borlotti beans. Wash them under cold, running water and discard any broken ones or alien bits. Then, if it is convenient, soak them overnight in 4 pints (2.25 litres) cold water. Libyan Soup with Couscous. Begin by pre-heating a small frying pan over a medium heat, then add the coriander and cumin seeds and dry-roast them for about 2-3 minutes, moving them around the pan until they change colour and begin to dance. This will draw out their full spicy flavour. Gratin Dauphinois. Potted Haddie with Capers. Haricot and Lentil Chilli. Vegetarian Shepherd's Pie with Goats' Cheese Mash. You will need to soak and drain the black-eyed beans.
To do this, wash them under cold, running water and discard any broken ones. Sfogi in Saor. Shortcut Omelette Savoyard. Scallop Cream Soup. Twice-baked Roquefort Souffles. Pork with Pickled Walnut Stuffing. Start off by cutting one of the pork fillets almost in half lengthways (using a sharp knife) and open the 2 halves out. Orecchiette with Walnut Sauce. Stilton Rarebit. Spaghetti with Tuna and Olives. Warm Potato Blinis with Smoked Salmon, Crème Fraîche and Dill.
Christmas Eve: Celery Baked in Vinaigrette with Pancetta and Shallots. Chestnut Soup with Bacon and Thyme Croutons. Pork with Apples and Calvados. Smoked Mackerel Pate with Ricotta and Capers. Venison Sausages Braised in Red Wine. Braised Beef Goulash with Smoked Pimenton. Coq au Vin. Beef Curry Dopiaza. Luxury Fish Pie with Rosti Caper Topping. Tomato Tart with Swiss Cheese and Rosemary. Penne with Wild Mushrooms and Creme Fraiche. Vietnamese Beef Patties. Autumn Lamb Braised in Beaujolais. Flaky Fish Pie. Pepper-Crusted Fillet of Beef with Roasted Balsamic Onions and Thyme. Very Garlicky Chilli Pasta. Latin American Beef Stew with Marinated Red Onion Salad. Pork Chops Baked with Wild Mushrooms and Creme Fraiche. Char-grilled Tuna with Warm Coriander and Caper Vinaigrette. Chicken Jambalaya. Croque Monsieur. Barbecued Chicken with an Apricot Glaze. Mixed-leaf Caesar Salad. Spiced Carnaroli Rice Salad. Barbecued Sardines with Summer Herb Sauce. Chicken with Sherry Vinegar and Tarragon Sauce.
Old English Summer Soup. Chilled Fennel Gazpacho with Olive Ciabatta Croutons. Roasted Tomato Salad. Easy pork and sherry tagliatelle. American Meatloaf. Mexican Enchiladas with Cheese. Smoked Haddock with Creme Fraiche, Chive and Butter Sauce. Classic Risotto Milanese. Toasted Goats' Cheese with Blackened Sherry-vinegar Onions. Puttanesca Pizza. Delia Online. Warm Poached Egg Salad with Frizzled Bacon and a Sizzling Sherry Vinegar Dressing.
Loin of Pork Dijonnaise. Italian Stuffed Aubergines. Oven-baked Chicken in Maple Barbecue Sauce. Jacket Potato Wedges with Melting Cheese and Spring Onion. Roasted Fish Topped with Sun-dried Tomato Tapenade. Thai Green Curry with Chicken. Teriyaki Grilled Marinated Salmon with Marinated Cucumber and Sesame Salad. Chicken with Roasted Lemons, Red Onion, Thyme and Garlic. Delia Online. Perfect pies Recipes. Mexican Chicken Chilli with Yellow Tomato Salsa. Seafood Lasagne. Hot and Sour Thai Chicken Broth. Braised Sausages with Borlotti Beans, Rosemary and Sage. Oven-baked Mackerel Stuffed with Pesto Mash.