Marinated Chicken Kebabs with Whole Spices. Begin by dry-roasting the cumin and coriander seeds and the cardamom pods over a medium heat for 1 minute, until the seeds begin to jump.
Remove from the heat and, once cool, remove the seeds from the cardamom pods and crush them with the cumin and coriander seeds using a pestle and mortar. Next add the ginger, turmeric, garlic and salt and mix everything well. Now cut each chicken breast into 5 pieces, place them in a bowl and toss them first in the groundnut or flavourless oil, then in the spice mixture, mixing everything around so they get an even coating. Next add the yoghurt, give everything a good stir and press the chicken down well into the marinade. Marinated Halloumi Cheese Kebabs with Herbs and Fresh Mexican Tomato Salsa. Begin by cutting the pepper and onion into even-sized pieces, about 1 inch (2.5 cm) square, to match the size of the cubes of cheese.
Then chop the herbs and garlic quite finely and combine them with the oil, lime juice and some freshly milled pepper. Now place the cheese, pepper, onion and mushrooms in a large, roomy bowl and pour the marinade over them, mixing very thoroughly. Cover and place in the fridge for 24 hours, and try to give them a stir round every now and then. The next day, begin by making the salsa. Place the tomatoes in a bowl, pour boiling water over them, then after 1 minute drain them and slip off the skins (protecting your hands with a cloth if you need to). Cheddar-crusted Smoked Haddock with Jersey Royals and Creme Fraiche Sauce. First place the fish in the frying pan skin-side down and add a little freshly milled black pepper but no salt.
Then pour in the milk (it won’t cover the fish, but that doesn’t matter), bring it up to simmering point and let it simmer gently, uncovered, for 6 minutes for tail-end fillets or 8 minutes for middle cut. Meanwhile mix the cheddar and breadcrumbs with a little black pepper. When the fish is ready, using a fish slice carefully transfer it to the lined baking tray, then sprinkle over the cheese and crumb mixture and pop it under the grill for 5–6 minutes until the topping is golden and bubbling.
Tomato & Grana Padano Cheesy Eggs with Rocket & Pea Shoots. Grana Padano Sponsored Meals & Courses Recipe Collection We invited Alex Mackay - cook, teacher, cookery writer - to share his everyday recipes for brunch, lunch and dinner with hero ingredient, Grana Padano.
I first came across a version of this combination at a restaurant near a beach in New Zealand. At the time I was obsessed by what I thought was interesting and exciting about food - rare ingredients-funky and often misplaced partnerships; so serving an egg with cheese at a restaurant seemed far too ordinary. I’d eaten eggs before I started being a chef, how could they be a Cheffy ingredient. 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. Remove the cooked fillets to a plate lined with kitchen paper. Now arrange the fish in a single layer in a serving dish and wipe out the frying pan. Now put the sultanas in a small bowl, cover them with warm water and leave them to soak and plump up. Then heat 2 more tablespoons of olive oil in the pan and stir in the thinly sliced onion. 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. 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. 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. 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.
Now add the sliced fennel to the pan, followed by the trout, basting the fish with the juices. 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. 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.
You can watch how to prepare peppers in our Cookery School Video on this page. Goulash Soup with Dumplings. Oven-roasted Fish with Potatoes and Salsa Verde. Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli. Spinach Tortelloni with Leeks and Gorgonzola. Asian Steak Sandwiches. Lasagne al Forno. Marinated Kipper Fillets and Potato Salad with Coriander Seeds and Cracked Pepper. Three Onion Tart. Chicken Baked with 30 Cloves of Garlic. Singapore Stir-fried Noodles. 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. 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. 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.