Sfogi in Saor. First of all, season the flour and lightly dust the fish fillets with it, tapping off the excess as you go.
Then heat 3 tablespoons of the oil in a large, non-stick frying pan and when it is sizzling, fry the fish on both sides (2-3 minutes on each) in batches until lightly golden and crisp. Moussaka with Roasted Aubergines and Ricotta. First of all you need to prepare the aubergines to get rid of their high water content and concentrate their flavour.
To do this, remove the stalks and, leaving the skins on, cut them into approximately 1½ inch (4 cm) chunks. Then place them in a colander and sprinkle them with about 1 level dessertspoon of salt. Now put a plate on top of them and weigh it down with something heavy, then put another plate underneath to catch the juices. Leave them like this for 1 hour. Then, shortly before the end of this time, pre-heat the oven to its highest setting. When the hour is up, squeeze out any of the excess juice from the aubergines with your hands and dry them as thoroughly as you can in a clean cloth. When they're thoroughly combined, pour them over the meat, season well and cook the whole lot very gently for about 20 minutes, stirring from time to time so it doesn't catch on the base of the pan. Chicken with Whole Spices. Prepare the chicken a few hours before cooking.
Greek-style Squid with Lemon, Garlic and Olive Oil. All you do with the squid is pull out the little tentacles and wash, dry with kitchen paper and reserve them.
Next, cut the body section into ½ inch (1 cm) rings and wash them under cold running water; then pat dry with kitchen paper. Place them in a shallow dish, adding the reserved tentacles. Squeeze the lemon juice over, toss and leave it for 5 minutes, when it will have absorbed most of the juice.vDrain the squid through a colander and shake to remove excess liquid. 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. Next, prepare the peppers. Chicken Jambalaya - Caribbean. Return to listing Jambalaya is one of the easiest and best rice dishes that owes its origins to the traditional Cajun cooking of America.
Serves 2-3 This recipe is taken from The Delia Collection: Chicken. Chilled Marinated Trout with Fennel. Begin by washing the fish in cold water and drying them with kitchen paper.
Then warm a large frying pan (10 inches/25.5 cm) over a gentle heat, crush the peppercorns, coriander and fennel seeds in a mortar, add the crushed spices to the frying pan and let them dry-roast for about 1 minute to draw out the flavours. Then add the olive oil, garlic and onion and let them cook gently for about 5 minutes or until the onion is pale gold. Next add the tomatoes (you can also watch how to skin tomatoes by clicking on the Cookery School Vidoe to the right), lemon juice, wine vinegar and white wine, stir and, when it begins to bubble, season with salt and pepper and add the oregano. Roast Tenderloin of Pork with Mustard and Creme Fraiche Sauce. First of all, trim the excess fat and sinew from the pork fillets.
Then, in a small bowl, beat the egg together with the 2 mustards and pour it into an oblong dish, which is at least 1 inch (2.5 cm) deep and as long as the pork fillets. Next, chop the garlic and parsley (in a mini-chopper or processor, if you have one), add the breadcrumbs and a seasoning of salt and pepper, whiz for a couple of seconds, then spread them out on to another oblong dish (the same size as above). Now roll the pork fillets in the egg mixture first, until they are very well coated. Venison Sausages Braised in Red Wine. Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.
Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots. Now crush the juniper berries very slightly without breaking them – just enough to release their flavour. Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves. Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.
Beef Curry Dopiaza. First of all you need to roast the whole spices, and to do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.
Now transfer them to a pestle and mortar and crush them to a powder. Next place 2 tablespoons of the oil in the casserole over a high heat and, when it is really hot, brown the pieces of meat a few at a time. Chicken Basque. Start by seasoning the chicken joints well with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces. Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon. Goulash Soup with Dumplings. Begin by trimming and cutting the meat into ½ inch (1 cm) pieces.
Then heat the oil in the casserole and fry the meat in batches over a high heat until well browned, removing it to a plate as it is ready. Now stir in the onion, adding a little extra oil if needed. Cook the onion over a medium heat for about 5 minutes or until it's lightly browned, stirring now and then. Oven-roasted Fish with Potatoes and Salsa Verde. Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli. First of all remove the skin and any bone from the chicken breasts, and cut them into small pieces (about 2.5 x 1 cm). Then place the pieces in a small bowl, sprinkle with the cornflour and mix well, using your hands, until all the pieces are well coated.
Next sprinkle in the soy sauce and mix again until they've all been coated with that, too. Then cover the bowl and leave in a cool place for about 30 minutes. Gratin of Eggs with Peppers and Chorizo. Begin by preparing all the ingredients. Remove the skin from the chorizo and slice it into ¼ inch (5 mm) rounds. The onion needs to be peeled, sliced in half and then each half sliced as thinly as possible so you end up with little half-moon shapes. Spinach Tortelloni with Leeks and Gorgonzola. First, in a wide pan, heat the crème fraîche, then add the leeks along with a good seasoning of salt and pepper. Keep the heat low and let them cook gently for about 7-8 minutes without a lid or until tender.
Meanwhile pre-heat the grill and fill a saucepan with 1.5 litres of very hot water, add some salt and bring it up to the boil. Now give the leeks a stir, grate about ⅓ of the whole the nutmeg, and remove them from the heat. When the water bubbles, add the tortelloni and time it to cook for 2 minutes. After that drain it quickly in a colander then, leaving some of the water clinging to it, tip it into the saucepan to join the leeks. Asian Steak Sandwiches. Lasagne al Forno. First of all take a large frying pan and heat 1 tablespoon of the olive oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible.
Marinated Kipper Fillets and Potato Salad with Coriander Seeds and Cracked Pepper. Three Onion Tart. Make the shortcrust pastry (see recipe below). You can also watch how to make the pastry in our Cookery School Video on the right. Chicken Baked with 30 Cloves of Garlic. First of all, dry the chicken as much as possible with kitchen paper and season it well. Singapore Stir-fried Noodles. First of all, you need to soak the dried mushrooms and shrimps – to do this place them in a jug and pour boiling water over them and leave them aside to soak for 30 minutes. Roast Quail Wrapped in Pancetta and Vine Leaves with Grape Confit. Spaghetti Bolognese. Chicken Jambalaya. Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote. Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin. Mexican Chicken Chilli with Yellow Tomato Salsa.
Open-faced Egg, Chive and Spring Onion Sandwiches. Simon Hopkinson's Creamed Turkey and Ham Soup with Tarragon. Put all the ingredients for the stock into the pan and add 5 pints (2.95 litres) of water, bring to a simmer, skim off any resultant froth, then cover and cook very gently for about 2 hours. Cabbage with Bacon, Apples and Cider. Marinated Chicken Brochettes with Green Couscous. Slow-cooked Celery and Celeriac Soup. Poor Man's Cassoulet. Cauliflower with Two Cheeses and Creme Fraiche. Entrecote Marchand de Vin. Fried Herrings with Oatmeal and a Beetroot Relish. Pumpkin Soup with Toasted Sweetcorn. Celery Baked in Vinaigrette with Pancetta and Shallots.
Chilled Marinated Trout with Fennel. Ossobuco. Chicken and Leek Pot Pie. Pork Stroganoff with Three Mustards. A Souffle Omelette with Three Cheeses and Chives. Salt-crusted Mini Baked Potatoes with Cold Chive Hollandaise. Turkey Feuilletes. Parma Ham, Pecorino and Rosemary Crisps. Turkey Roulades with Pork, Sage and Onion Stuffing. Duck Liver Pâté with Armagnac. Roasted Vegetable and Brown Rice Gratin. Baked Sugar-glazed Whole Gammon. Etty's Sausage Rolls. Brussels Sprouts in Riesling with Bacon. Roast Duck with Cherry Sauce. Parmesan Twists with Anchovy or Sesame and Poppy Seeds.
Horseradish, Creme Fraiche and Mustard Sauce. Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce. Roast Collar of Bacon with Blackened Crackling. Highland Pasta with Smoked Salmon. Bubble and Squeak Rösti. Pork Chops with a Confit of Prunes, Apples and Shallots. Venison Sausages Braised in White Wine with Caramelised Chestnuts. Pot-roasted Pheasants in Madeira. Roasted Swede with Parmesan. Fast-Roast Pork with Rosemary and Caramelised Apples. Braised Celery with Cheese and Onion Sauce. Oven-roasted Winter Vegetables.
German Soup with Frankfurters. Roast Gammon with Blackened Crackling with Citrus, Rum and Raisin Sauce. Celery Soup with Cashel Blue Cheese. Jacket Potato Wedges with Melting Cheese and Spring Onion. Thai Red Curry Chicken. Fillet of Beef in Pastry with Wild Mushrooms and Red Wine Sauce. Black Bean Chilli with Avocado Salsa. Open-faced Egg and Bacon Sandwiches. Loin of Pork Dijonnaise. Roasted Vegetable and Brown Rice Gratin. Roasted Roots with Herbs. Coq au Vin. Entrecote Steak with Creme Fraiche and Cracked Pepper Sauce. Marinated Chicken with Honey and Ginger served with Mango and Sultana Salsa. Braised Pork with Prunes. Spinach Soup with Fontina. A Bit of the Irish Stew with Crusted Dumplings. Crisp Roast Duck with a Confit of Sour Cherries. Globe Artichokes with Shallot Vinaigrette. Mussel and Saffron Soup. Baked Fish Fillets with Mushroom Stuffing. Shepherd's Pie with Cheese-crusted Leeks. Oriental Chicken Stir-fry with Broccoli, Cashew Nuts. Seared Salmon Fillets with Puy Lentil Salsa.
Pork Sausages Braised in Cider with Apples and Juniper. Char-grilled Squid with Chilli Jam. Spiced Chicken. Pepper-crusted Monkfish with Red Pepper Relish. Moussaka with Roasted Aubergines and Ricotta. Fried Skate Wings with Very Quick Home-made Tartare Sauce. Oven-baked Pork Chops in Maple Barbecue Sauce. Salmon Fishcakes with Cucumber and Dill Sauce. Baked Leg of Lamb with Rosemary, with Redcurrant and Mint Sauce.