Smoked Haddock with Creme Fraiche, Chive and Butter Sauce. Rigatoni and Asparagus au Gratin. Classic Risotto Milanese. Watercress Soup. Toasted Goats' Cheese with Blackened Sherry-vinegar Onions. Begin this by roasting the onions: first you need to mix the sugar and vinegar together in a large bowl and give it a good whisk, then leave it to one side for 10 minutes or so for the sugar to dissolve.
Meanwhile, peel the onions, then, leaving the root intact, cut each one into 8 sections through the root, so in half first and then each half into 4. You can watch how to do this in our Online Cookery School Video on the right. Puttanesca Pizza. Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off.
Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn't be any need to flour this). Delia Online. Melt the butter with the oil in a frying pan, and fry the chicken joints, skin side down, until they are nicely golden; then turn them and colour the other side.
You may have to do this in three or four batches – don't overcrowd the pan. Remove the joints from the pan with a draining spoon, and place them in the cooking pot. This should be large enough for the joints to be arranged in one layer yet deep enough so that they can be completely covered with liquid later. Marinated Rump Steak. Warm Poached Egg Salad with Frizzled Bacon and a Sizzling Sherry Vinegar Dressing. You can make the croutons ahead.
To do this pre-heat the oven to 180C, gas mark 4 then in a bowl toss the cubes of bread with the paprika and some salt first then add the olive oil and toss them again so the oil is evenly distributed. Now spread them out on a baking tray and bake them on a high shelf for 10 minutes until they are golden. When you are ready to make the salad first poach your eggs (you can watch how to do this in our Online Cookery School Video below), and whilst they sit in the frying pan, take another frying pan, heat 1 tablespoon of olive oil until it’s very hot, then add the lardons, cook for 4 - 5 minutes then add the onion, garlic and pepper. Loin of Pork Dijonnaise. Start by scoring the skin of the pork with the tip of a very sharp knife.
Then take off the skin, together with about half the layer of fat underneath – in one piece if possible. Place this on a shallow baking tray, sprinkle generously with salt then put it on the highest shelf of the oven for 15-20 minutes or until it is a very crisp and crunchy piece of crackling to accompany the meat. When you remove it from the oven, pour the fat into a bowl to use later for frying etc. Italian Stuffed Aubergines. First of all, wipe the aubergine and trim off the stalk end, then use the very sharpest knife you have to cut it lengthways into 8 thin slices about ¼ inch (5 mm) thick.
When you get to the bulbous sides these slices should be chopped into small pieces and kept aside for the filling. Now arrange the slices of aubergine in rows on the baking sheet, then brush each slice lightly with olive oil and season with salt and pepper. Pop them into the oven on a high shelf and let them pre-cook for 15 minutes, by which time they will have softened enough for you to roll them up easily. Next pour boiling water on the tomatoes and after 1 minute drain and slip the skins off. Then cut each tomato in half and, holding them in the palm of your hand, gently squeeze them until the seeds come out – it's best to do this over a plate or a bowl! Now using a sharp knife, chop the tomatoes into approximately ¼ inch (5 mm) dice.
Oven-baked Chicken in Maple Barbecue Sauce. First of all mix the olive oil with the lemon juice, then place the chicken joints in the roasting tin with the chopped onion tucked amongst them.
Season with a little salt and freshly milled black pepper, then brush the chicken pieces with the oil and lemon juice. You can, if you like, do this well in advance, just cover it with clingfilm and leave in the fridge. Then, when you're ready to cook the chicken, pre-heat the oven to gas mark 6, 400°F (200°C), then pop the chicken in on a high shelf and cook for 25 minutes exactly. Jacket Potato Wedges with Melting Cheese and Spring Onion. Roasted Fish Topped with Sun-dried Tomato Tapenade. Begin by reserving 6 whole olives and 6 medium basil leaves from the ingredients, then all you do to make the tapenade – which can be made 2 or 3 days in advance – is place all the ingredients in a food processor and blend them together to a coarse paste.
It's important not to over-process; the ingredients should retain some of their identity. When you're ready to cook the fish, wipe the fillets with kitchen paper, season, then fold them by tucking the thin end into the centre then the thick end on top of that so you have a neat, slightly rounded shape. Turn them over and place on an oiled baking sheet, then divide the tapenade mixture equally between them, using it as a topping. Menu of the Month: March. Thai Green Curry with Chicken. The curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades).
In Thailand, of course, all these would be pounded by hand with a pestle and mortar, but food processors do cut out all the hard work. What you need to end up with is a coarse paste but don't worry if it doesn't look very green – that's because I have cut the chilli content; in Thailand they use about 35! If you want yours to be green, then this is the answer! Your next task is to prepare all the rest of the ingredients. Filled Focaccia with Ham and Melted Fontina. Pop the ingredients for the dough, including 5 fl oz (150 ml) water into the breadmaker in the order your manual instructs.
Set it to the dough only setting (as the focaccia is going to be baked in the oven) and press the start button. Meanwhile, towards the end of the time, prepare the filling ingredients, separating the slices of ham and cutting the cheese into thin slices. When the dough is ready, remove it from the machine, turn it out on to a flat, lightly floured surface, divide it into two and then roll out one half to form a rough, rounded rectangle about 11 x 8 inches (28 x 20 cm). Then place it on a baking tray (or pizza stone) and arrange the slices of ham on top, making sure they go right up to the edge.
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. Chicken with Roasted Lemons, Red Onion, Thyme and Garlic. Delia Online. First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin rounds – you have to work pretty quickly here because you don't want the slices to brown.
When they are sliced, rub them in a clean tea cloth to get them as dry as possible. Perfect pies Recipes. Mexican Chicken Chilli with Yellow Tomato Salsa. Start by stripping the coriander leaves into a small bowl, then cover it with clingfilm and pop it into the fridge. Now chop the coriander stalks very finely. Next, heat the oil in the casserole and, over a gentle heat, cook the onions, garlic, chillies and coriander stalks for about 10 minutes, stirring once or twice until softened.
Seafood Lasagne. First of all spread the frozen shellfish out on a large plate with a double sheet of kitchen paper, and leave to defrost for 1-1½ hours. Hot and Sour Thai Chicken Broth. Braised Sausages with Borlotti Beans, Rosemary and Sage. First of all, soak the borlotti beans. Oven-baked Mackerel Stuffed with Pesto Mash. First cook the potatoes in boiling salted water for 20 minutes.
Braised Lamb Shanks with Cannellini Beans. Thai Fish Cakes with Sesame and Lime Dipping Sauce. Turkey Saltimbocca. First of all, prepare the turkey steaks, which need to be flattened out. Pasta Recipes. Mozzarella in Carrozza. Prepare the first ‘carriage’ simply by placing half of the mozzarella (and a slice of Parma ham, if using) between 2 of the slices of bread (unbuttered).
Chinese Stir-fried Rice. Shepherd's Pie with Cheese-crusted Leeks. Pork Chops with Sage and Apples. Cincinnati 5-ways Chilli. Start off by adding the beef to a medium-size flameproof casserole. Malaysian Spicy Lemon Chicken. Scallop Cream Soup. Beef Curry Cooked in Yoghurt. Chestnut Soup with Bacon and Thyme Croutons. Beef in Designer Beer. Chicken Paprika. Chicken curry puffs. Cauliflower Soup with Roquefort. Scrambled Eggs with Smoked Salmon on Crisp Toasted Bagels. Gratin Dauphinois. Bubble and Squeak Rösti. Parmesan Twists with Anchovy or Sesame and Poppy Seeds. Curried Parsnip and Apple Soup with Parsnip Crisps. Rn fritters with crispy bacon, red pepper jam and soured cream. Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce. Asian Steak Sandwiches. Tomato Tart with Swiss Cheese and Rosemary. Thai Green Rice. Melted Cheese Frittata with Four Kinds of Mushroom. French Onion Soup. Braised Steak in Madeira with Five Kinds of Mushrooms.
Roasted Pumpkin Soup with Melting Cheese. Rillettes de Tours. Roasted Vegetable and Brown Rice Gratin. Poached Pheasant with Celery. Pasta alla Carbonara. Baked Eggs in Wild Mushroom Tartlets. Fresh Shelled Pea Soup. Sausages with Puy Lentils. Sea Bass with Puy Lentil Salsa. A Bit of the Irish Stew with Crusted Dumplings. Leek, Onion and Potato Soup. Pappardelle Pie with Wild Mushrooms and Taleggio. Linguine with Mussels and Walnut Parsley Pesto. Cider-braised Pork with Cream and Mushrooms. Moroccan Baked Chicken with Chickpeas and Rice. Warm Pear and Walnut Salad with Roquefort Dressing and Croutons. Toad in the Hole. Slimmers' Wild Mushroom Risotto. Moussaka with Roasted Aubergines and Ricotta. Smoked Haddock with Spinach and Chive Butter Sauce. Fillets of Sole Véronique. Chicken and Leek Pot Pie. Tiger Prawn Jambalaya. Swordfish Ceviche. Chilled Fennel Gazpacho with Olive Ciabatta Croutons. Fresh Asparagus with Foaming Hollandaise.
Gratin of Rigatoni with Roasted Vegetables - Italian. Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion Pickle - Indian. Croque Monsieur. Linguine with Gorgonzola, Pancetta and Wilted Rocket - Italian. Baked Macaroni Pie - Italian. Salmon Coulibiac. Caramelised Balsamic and Red Onion Tarts with Goats' Cheese. Grilled Lemon Chicken Kebabs - Greek. Meatballs with Spaghetti and Fresh Tomato Sauce - Italian. Marinated Rump Steak. Fried Herring Fillets with a Lime Pepper Crust. A Bit of the Irish Stew with Crusted Dumplings - Casserole. Spinach and Ricotta Lasagne with Pine Nuts - Italian. Chicken and Leek Pot Pie. Brown Rice Salad.
Pork Kebabs with Honey and Ginger - Middle Eastern. Corned-beef Hash with Fried Eggs - American. Potatoes Boulangeres with Rosemary.