Slimmed-down chicken kiev. Greek cheese and veg lattice tarts. Creamy salmon and mangetout spaghetti. Victorian diable sandwich. Sweet chilli chicken, peanut and noodle salad. Pork sausage meatballs. Spicy Spanish potatoes (patatas bravas) Posh fish finger sandwiches recipe. Avocado, bacon and fried egg on toast.
Smoked salmon, cream cheese and dill pâté. Beef banh mi with pickled veg. Crispy breadcrumbed lemon sole. Urgette, marinated anchovy and rocket pizza. Lighter chicken and bacon pie. Spicy seafood rice. Baked cheese with herb pesto. Chilli pork ragù with parmesan polenta. Sausage, carrot and cumin hash. Moroccan lamb, chickpea and carrot burgers recipe. Quick Lancashire hotpot. Paillard of chicken with lemon & herbs. Chickpea, tomato & spinach curry. Steak frites with herb butter. Salmon couscous pasties. Creamy Carbonara with Smoky Bacon | Pasta Recipes. Method Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor. With the processor still running, peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice.
Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture. Cook the pasta in the boiling salted water according to the packet instructions. Whisk the egg and yoghurt together well. First class beef curry. 20 best vegetarian recipes: part 4 | Global. Uyen Luu’s tofu and soy shiitake summer rolls This utterly delicious traditional vegan summer roll recipe is full of flavour from the fresh abundance of crunchy herbs and delivers a meaty texture of tofu and shiitake.
The herbs used are traditional and often available from Asian supermarkets, but, if they are hard to source, it is still delicious with just coriander, mint and Thai basil. Makes 6dried shiitake 30gcooking oil 2 tbspsoy sauce 1 tbspfirm tofu 250grice vermicelli 30gsalt a pinchvinegar a dashrice paper sheets 6, about 22cmlettuce leaves 6coriander sprigs 12, stalk onmint leaves 18Thai basil leaves 18cockscomb mint leaves 18shiso/perilla leaves 18garlic chives 6, halved and head removed For the dipping saucecooking oil 1 tbspgarlic 1 clove, choppedhoisin sauce 2 tbspwhite wine vinegar or cider vinegar ½ tbspsugar 1 tsSriracha chilli sauce ½ tbsproasted salted peanuts 2 tbsp, crushed Rehydrate the shiitake in warm water for about half an hour then drain and rinse.
Prawn and spinach curry. Coffee-Rubbed Steak Recipe. Roasted asparagus wrapped in Parma ham. Warm tuna and white bean salad. Fennel, tomato and gruyère bake. Braised chicken legs with baby onions, lettuce and peas. Rosemary lamb with creamy puy lentils. Fennel and prawn risotto.
Lamb kleftiko tray bake recipe. Asparagus and Cheese Tart | Recipes | Delia Online. First, make the pastry by rubbing the butter and lard lightly into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough – about a tablespoon. Then place the dough in a plastic food bag to rest in the fridge for 20 minutes. After that, roll it out and line the tin with it. Be careful to press the dough firmly into the tin. Prick the base all over with a fork, then pre-bake in the oven for 20 minutes. Meanwhile, prepare the asparagus.
Place the tart on the baking sheet in the oven and cook for 30-40 minutes – until the centre feels firm and the filling is golden brown and puffy. Beetroot and goat’s cheese tart. Baked salmon with pea and mint houmous. Egg Bacon Baguette Breakfast - 3-Ingredient Recipe - Eugenie Kitchen. A quick and easy 3-ingredient baguette with egg and bacon over stove-top.
Try a different way to prepare a breakfast! This was a big hit on Pinterest. Sprinkle with bacon on top and immediately serve. This is the best when warm. Let’s get started! Egg Bacon Baguette Breakfast – 3-Ingredient Recipe Ingredients 1 slice slab bacon (2 oz; 55g) 1/4 French baguette 2 eggs Salt and pepper, to season Cooking oil Instructions 1. Dhal with spinach and tomatoes. Peruvian-Style Roast Chicken With Tangy Green Sauce recipe. All aspects of these recipes were delicious. Made the green sauce per the recipe and dang, was it outstanding. The cucumber avocado salad was devine (though my partner felt the cilantro was out of place), and mixing some of the green sauce in made it better. Like epi suggests, it's a sauce that would be great with any number of things.
Spatchcocking the chicken was super easy as I was able to cut through the chicken with my kitchen shears. Where I deviated in he chicken was I always brine my bird (1/2 cup table salt, 1/2 cup white sugar, 3tbsp black peppercorns, 1.5 tbsp coriander seeds to roughly 14-16 imperial cups), and I left the lemon zest out since my partner isn't huge on chicken with strong lemon flavors. 5:2 chicken curry recipe.
Tomato and brie tart. Jersey royal, onion, sherry and tarragon bake. Light Thai green curry. Grilled salmon with rocket, avocado and pine nut salad. 20 best vegetarian recipes: part 2. Shuko Oda’s chilled udon with summer vegetable agebitashi Serves 2dried shiitake 3 piecesdried kombu 25g (available at souschef.co.uk)water 600mldried udon noodles 1 packetusukuchi soy sauce 40g (available at japancentre.com)soy sauce 30gmirin 40gsugar 10gsalt a pinchcourgette ½aubergine 1asparagus 2bell pepper ½okra 4vegetable oil 1 litregrated ginger to garnishgrated mooli to garnishspring onion 1-2, chopped, to garnish Make a vegetable stock by soaking the dried shiitake mushrooms and kombu in the water for 30 minutes.
Cook and chill the udon noodles as instructed on the packet, and put in a bowl. In a pot, bring the stock to just before a boil, then remove the kombu. Put the pot back on low heat and season with the two variations of soy sauce (normal soy sauce is fine if you can’t get usukuchi), the mirin, sugar and salt (adjust amounts to your liking). Chop each vegetable into bite-size pieces. Serve the bowl of udon noodles with the vegetable soup on the side to dip. Stuffed potato jackets. Freekeh risotto with spring greens recipe. Baked chicken and herb risotto. Asparagus and tenderstem broccoli spaghetti. John's chilli con carne. Baked chermoula salmon with roasted red pepper couscous. Chicken, butter bean and chorizo bake.
Walnut and oat crusted chicken with peperonata. Summer eggs florentine recipe. 20 best vegetarian recipes: part 1. Romy Gill’s chana dal with chapati There are so many different ways of cooking chana dal. My dad worked in the steel plant in Burnpur in West Bengal – people came from different states to work there, so my growing-up years in India were spent eating the most delicious food ever. Serves 4-6chana dal 250gred onions 2 mediumhot water 1 litreground turmeric ½ tspsalt to tasterapeseed oil 4 tspblack mustard seeds 1 tspgarlic 2 tsp, gratedginger 1 tsp, gratedtomato 1 large, finely choppedfresh green chillies 2 tsp, chopped with seedsground coriander 1 tspground cumin 1 tspgaram masala ½ tspred kashmiri chillies 2 whole For the chapatiwholemeal or plain flour 200glukewarm water 75mloil 1 tspbutter for spreading Soak the chana dal in cold water for 10 minutes, then wash it in cold water so that all the starch comes out. Finely chop the red onions and keep aside.
In another pan, heat the oil and add the mustard seeds. Add the grated garlic and ginger and cook for 6-7 minutes on medium heat. Cinnamon rubbed salmon with couscous & harissa yogurt. Cheese and broccoli bake. Posh cheese, bacon and fig toasties recipe. Lemon ricotta bruschetta with Tenderstem and heirloom tomatoes. Red wine risotto. Hot smoked salmon tart. Chorizo carbonara. Dan Parker's cod cheeks, pickled cucumber and kefir recipe. Step 1 To make the pickle, put everything except the cucumber into a small pan with 200ml of water, and bring to a boil to dissolve the sugar. Pour over the cucumber, leave to cool, then cover in clingfilm and chill. Step 2 Mix the kefir and crème fraîche and season. Cover and chill. Step 3 To make the split dressing, put all the ingredients into a small blender and whizz until it forms a purée. Step 4 Remove the cod from the fridge 30 minutes before cooking to bring up to room temperature.
Step 5 For the crumb, heat a drizzle of oil in a frying pan, then add the breadcrumbs and fry until lightly golden. Step 6 Lightly season the cod cheeks with salt and pepper. Step 7 Spoon the kefir across half the bases of 4 small, shallow bowls, drizzle the dressing over and marble with a spoon. Step 8 Put 2 pickled cucumber pieces on the uncovered side of plate. Chicken and houmous wraps. Potato and pea fishcakes. Spring salad. Spinach & squash macaroni cheese. Crisp-crumbed lamb with minted pea purée. Fish pie. Sicilian turkey meatballs and pasta. Toad in the hole. American Chef's Salad | Recipes | Delia Online. Before you start, pre-heat the grill to its highest setting and let it heat up for at least 10 minutes. Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning.
Now place the bacon on some foil on the grill pan, and grill until it's very crispy – about 7 minutes – then remove it to drain on some kitchen paper and crumble it into small pieces. Next slice the garlic sausage, first into ¼ inch (5 mm) slices, then cut the slices into ¼ inch (5 mm) strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin). To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and rocket. Add the remaining dressing and toss again so that everything gets a good coating. Roasted cauliflower and pesto pasta. Ricotta, spinach, mushroom and egg pizza. Spiced vegetable soup with lentils and roasted chilli.
3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies.
If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill. Keep turning the chillies so they colour evenly. This should take about 5 minutes. Carrot, sweet potato and feta fritters. Crispy chickpea and kale caesar salad recipe. Spiced pork & potato pie. Pumpkin, feta and pine nut filo layer pie. French dip sandwich recipe. Step 1 Heat the oven to 150C/fan 130C/gas 2. Heat an ovenproof casserole. Make incisions all over the beef with a small, sharp knife and push in the slivers of garlic. Rub the topside all over with oil then season well. Step 2 Put in the pan and brown on all sides, until it has a really deep colour. Spend a bit of time doing this, as it will all help the flavour of the gravy. Step 3 Take the beef from the gravy, trim away any fat or other straggly bits, cool to room temperature and chill for 2 hours (this will make it easier to slice, see note).
Step 4 Warm the rolls in a low oven, then split and spread thinly with mustard. Cook's tip Cooking then chilling the beef is a trick that delis use, which makes it so much easier to slice the meat thinly. Roasted cauliflower dhal. Pizza with broad beans and courgettes. Rose Harissa Mussels. Pasties recipe. Brie beef burgers. Lamb keema with rosti topping. 3 tbsp olive oil1 large onion, finely chopped4 garlic cloves, finely choppedKnob of fresh ginger, grated2 long green chillies, deseededand finely chopped2 tsp cumin seeds2 tsp coriander seeds½ tsp ground turmeric½ tsp hot chilli powder750g good-quality lamb mince300ml lamb stock, hot5 large vine tomatoes, skinned and chopped300g baby spinach1 tbsp lemon juice1 tsp garam masala1 medium maris piper potato, coarsely grated1 sweet potato, coarsely grated1 medium onion, finely sliced Heat 2 tbsp of the olive oil in a wide medium saucepan over a medium heat.
Add the chopped onion, season well and fry until softened. Add the finely chopped garlic, grated ginger and green chillies and fry for 2-3 minutes more. In a separate frying pan, dry-fry the cumin and coriander seeds until fragrant, then crush in a pestle and mortar with the turmeric and chilli powder until finely ground. Poached eggs with harissa chickpeas and garlic yogurt. Spiced prawn and pea pilaf. Herb and lemon risotto with parma ham crumbs. Malaysian slow-cooked beef curry. Freekeh risotto with spring greens recipe. Asparagus and morels on toast. Sausage casserole with garlic toasts. Fish burgers. Charred spicy pepper pesto with steak and green salad.
Harissa chicken with green couscous. Goat’s cheese, green veg and egg pizza.