Posh fish finger sandwiches recipe - olivemagazine. Warm beef and lentil spring salad. Thai Fish Cakes with Sesame and Lime Dipping Sauce. To make the fishcakes you first of all need to put the lemon grass, garlic, ginger, coriander leaves, kaffir lime leaves, lime zest, chilli and red pepper into a food processor, then turn the motor on and blend everything fairly finely.
After that add the chunks of fish, process again briefly until the fish is blended in, then finally pour in the coconut powder (click here for stockist information) through the feeder tube. Switch on the motor again but be careful at this stage not to overprocess – all you need to do is briefly blend it all for 2-3 seconds. Then tip the mixture into a bowl, add some seasoning and shape the fishcakes into 24 fairly small, thin, flattish, round shapes about 2 inches (5 cm) in diameter. If you like you can make them ahead to this stage, but spread them out in a single layer, cover with clingfilm and keep them in the refrigerator till needed. Chicken and houmous wraps. Easy spaghetti bolognese. Roasted pepper baked eggs. One-pan English breakfast frittata. Chole chickpea masala. Simple coq au vin. Chorizo & chilli pepper pasta. Chicken, mushroom and riesling cobbler. Chilli crab noodles. Poached eggs on avocado & feta toast. Mac ‘N’ Cheese With Rich Beef Ragu - olivemagazine.
Roast leg of lamb with basil & mint pesto. Beetroot and gin-cured salmon - olivemagazine. Pea pesto pasta. Red Thai spicy mussels. Cheat’s ricotta gnudi with asparagus and crumbs. Smoked mackerel and spinach baked eggs. Jamie's south Indian prawn curry. Spicy Merguez And Cod Tray Roast - olivemagazine. Cheese and cauliflower fritters with yogurt dip. Smoked haddock and watercress fishcakes. Healthier cheeseburger. Caramelised broccoli and shallot tart with feta. Spicy pork meatball pittas with harissa mayo and sweet potatoes. Lentils, ham hock and kale with poached eggs. D goujons in coconut batter. Coffee-Rubbed Steak With Lemon Coriander Butter - olivemagazine. Cauliflower, swede and turnip curry. Raymond Blanc's chicken and mushrooms in wine sauce. One-pot pancetta, butter beans and chorizo. Meatballs in spinach and tomato sauce with herby couscous.
Jersey royal, smoked cheddar and spring onion cakes. Chorizo and sprouting broccoli frittata. Veggie pea, herb and chickpea burgers. Reuben cheese toastie recipe - olivemagazine. Taleggio and chutney griddled toastie fingers. Thai spiced turkey patties with noodle salad. Quick beef stroganoff. Oat-crusted mackerel and horseradish fishcakes with herby crème fraîche. Quick chilli con carne. Tomato-braised chicken with chickpeas. Ginger, chilli and lime steamed cod with stir-fried red cabbage and coriander rice. Crispy cauliflower and cauliflower purée with chilli butter sauce. Schnitzel eggs and asparagus recipe - olivemagazine. Stilton and spinach pancakes with soft egg.
No-stir tomato and basil risotto. Brown shrimp pasta with garlic and chives. Chicken, lentil and spinach curry. Turkish lentils with chicken and carrots. Tarragon chicken. John Whaite's chorizo and chickpeas braised in cider. The loyal lentil curry. 250g puy lentils or beluga lentils1 tbsp coconut or olive oil5-7 shallots, finely chopped4 garlic cloves, crushed with 1 tsp salt1½ tsp ground cumin1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika1 tsp ground coriander1 red pepper, finely chopped1-2 red chillies, deseeded and finely chopped½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped400g butternut squash, roasted 1 tbsp tahini1 tbsp honey400ml coconut milkJuice 1 lime3 tbsp soy sauce2 tbsp extra-virgin olive oil For the yogurt sauce 200g greek or vegan yogurt1 tsp honey or agave syrupDrizzle extra-virgin olive oil For the cucumber salad ½ cucumber, shaved into ribbons4 tbsp rice vinegar (from the world food section of supermarkets) To serve.
Smoked salmon and watercress linguine with chilli crumbs. Quick lamb rogan josh. Toad-in-the-hole with red onions & thyme batter. Grilled Dover sole with lime, coconut and avocado relish. Lemon, parsley and spinach clams on toast. Asparagus and pancetta soldiers with soft-boiled eggs. Lebanese kofte. Pasta with sausages, fennel seed and mozzarella ragù. Lamb koftas with tomato and onion salad recipe. • 1 small onion, finely grated • 1 fresh red chilli, deseeded and finely chopped • 10g (½oz) fresh root ginger, peeled and grated • 10g (½oz) mint leaves, chopped • 10g (½oz) coriander leaves, chopped • ½ tbsp ground cumin • ½ tbsp ground coriander • 2 garlic cloves, crushed • 4 tsp melted clarified butter • squeeze of lemon juice.
Grilled mackerel, grapefruit and pesto freekeh salad. Salt hake fritters with orange alioli. Pan-fried mushrooms on sourdough. Cauliflower and coconut dhal. Roasted cauliflower and broccoli polenta. Baked eggs with hot-smoked salmon and herbs. Lamb koftas with romesco and garlic yogurt. Sirloin steaks with roast squash and herb butter. Grilled leg of lamb with goat's cheese and herb salad. Diet Cig: Swear I’m Good at This Album Review. The origin story of Diet Cig centers around an interaction in which guitarist Alex Luciano interrupted drummer Noah Bowman during a show to ask for a lighter.
This anecdote is an odd way to introduce your band. It suggests a double standard that it’s okay for women to interrupt men while they’re playing but you know if the tables were turned Twitter would be all up in arms. Nevertheless, the pair hit it off and began making music together in their then-hometown of New Paltz, NY. This led to 2015’s Over Easy EP, five jangly tracks about young adult anxieties and scene politics. It was an inoffensive introduction that spawned relentless touring, a bubbly social media presence, and Luciano’s trademark high kick off the bass drum.
Diet Cig’s debut record Swear I’m Good at This suggests that little growth has occurred in the time since. Swear I’m Good at This fumbles that which makes indie pop so meaningful. Chicken, lentil and spinach curry. Ultimate open steak sandwich. Fishcakes with minty peas and spinach. Turkish-style poached eggs with yogurt and chilli butter. Panko-coated mac 'n' cheese. Butter Chicken Curry - olivemagazine. Spicy Mexican tortilla soup with avocado salsa.
Lamb and mint meatball tagine with chermoula. Shepherd’s pie with garlicky kale mash. Crispy chicken thighs with olives and chickpeas. Spicy pork stew with sweet potatoes and beans. Turkish chicken shish. Broccoli and watercress soup with crispy chorizo crumbs. New Orleans oyster po’boy sandwich. Lamb burgers with feta and harissa. Pesto salmon, soya bean and quinoa salad. Nigella's Recipes. Vietnamese crab and pomelo salad. Shakshuka. Ham, cheese and chilli beetroot chutney toastie. Croque-madame with Parma ham and Gruyère. D, prawn, pea and rocket fishcakes.
Mee goreng. Vegetable oil for frying4 medium free-range eggs,lightly beaten1 onion, sliced6 garlic cloves, finely chopped40g fresh ginger, finely chopped1 red chilli, finely chopped2 yellow peppers, sliced600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)3 carrots, halved and finely sliced1 tsp chilli flakes or sambal paste1 tsp ground coriander1 tsp ground cumin300g pack ready-cooked egg noodles4 spring onions, sliced300g beansprouts60ml dark soy sauce120ml kecap manis (see tips) To serve 4 limes, cut into wedges200g roasted peanutsHandful fresh coriander leaves 01.Heat a splash of oil in a medium frying pan.
Pour in the beaten eggs and quickly stir and shake the pan to distribute evenly. Cook until set. Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Prop styling by Tabitha Hawkins, Published by Mitchell Beazley, £25,www.octopusbooks.co.uk. Broccoli pasta with parma ham breadcrumbs. Pork and root vegetable casserole with fennel and mustard dumplings. Scandi Meatball Bake With Cucumber Salad - olivemagazine.