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Chermoula marinade recipe - BBC Food. Spicy baked eggs with tomatoes and chickpeas. Smoked salmon and ginger black rice bowl. Thai Red Beef Stir Fry Curry - Best Recipes UK. Khao soi with chicken. How to make mushroom and chestnut beef wellington. You will need: 900g-1kg British grass-fed beef fillet, at room temperatureOlive oil for frying25g creamed horseradish 25g English mustard 65g unsalted butter 250g chestnut mushrooms, finely chopped 250g flat mushrooms, finely chopped100g cooked, peeled chestnuts (we used Merchant Gourmet whole chestnuts, available from large supermarkets and good delis), finely choppedFinely grated zest and juice 1 orange50ml brandy 4 fresh sage sprigs, leaves finely chopped, plus extra to garnish (optional)70g fresh breadcrumbs375g block all-butter puff pastry Plain flour for dusting1 medium free-range egg, beaten You’ll also need… Baking tray lined with non-stick baking paper, plus a digital probe thermometer This recipe serves 6.

How to make mushroom and chestnut beef wellington

Hands-on time 1 hour 20 min, oven time 30-50 min, plus chilling. Make ahead Make the wellington up to the end of step 5, up to 12 hours ahead, then cover and chill until ready to bake. Nick’s tips for success: Easy Breakfast Tacos Recipe. Slow-roast pork belly with sherry gravy and mint relish. Sloppy joe pizza. Mushroom carbonara. Gnocchi with brown butter and sage. Borlotti and runner beans with sage, tomato and garlic. Prawn and salmon pie. Crab mayonnaise on toast, grilled whole plaice and potted chocolate: a menu to impress your Valentine. Deliciousmagazine.co. Edamame and chorizo salad with fried egg. Beef tagliata with potato, rocket and parmesan salad. Toad in the hole. The ultimate beef burgers.

Roasted aubergines with buttermilk dressing and jewelled Persian rice. Saffron mussels with orzo & tomatoes recipe. Chicken with olives and radicchio. Sesame steak salad with chilli dipping sauce recipe. Edamame and chorizo salad with fried egg. Nachos with oxtail chilli. Slimmed-down fry-up. Dauphinoise potatoes recipe. Chilli con carne with avocado and chilli salsa. Beetroot and paneer curry. Stuffed avocado with spicy beans & feta. Chicken bruschetta with chilli, coriander and lemon butter. Hot & sour aubergine. Cider and thyme mushrooms on toast with a poached egg. Pea soup with gorgonzola dolce and ham hock. Kale chicken caesar salad. Sausage and turkey stew. Classic ragù and mozzarella pasta bake. Roast jerusalem artichoke, chestnut and thyme soup recipe. Creamy chicken, spinach and pancetta pancakes. Crab, avocado & rocket salad.

Spicy pork meatball pittas with harissa mayo and sweet potatoes. Easy duck confit recipe. Chicken, pancetta and bean stew with sage. Creamy wild mushroom, lemon and parsley pasta. Lentils, ham hock and kale with poached eggs. Smoky sausage casserole. Steak with za'atar butter recipe. Boston baked beans with chipotle. Steamed trout with vegetables poached in white wine. Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables. For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables 70ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced For the honey glaze 25g clear honey20ml soy sauce (we like Kikkoman)2 tsp fish sauceZest 1 lime To serve (optional)

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables

Guinea fowl fesenjan (walnut and pomegranate stew) Mushroom and taleggio risotto. Spicy root & lentil casserole. Garlic mushrooms on toast. Fresh tomato soup with basil oil. Spaghetti with artichokes & pesto. Deliciousmagazine.co. Osso buco with risotto. Baked eggs with mushrooms, potatoes, spinach and gruyère. Slow-cooked beef shin in ale. Smoked salmon with beetroot parsnip rosti. Broccoli Rabe Pasta with Golden Garlic recipe. Lighter lamb kofta curry. Stuffed chicken breasts with stir-fried kale and hazelnuts. Sausage roast. Spaghetti with Anchovies, Mushrooms and Olives - Italian. Return to listing If you like lots of gutsy flavour in food, you'll like this recipe, which should be made with the very best olive oil and served with lots of fresh Parmesan.

Spaghetti with Anchovies, Mushrooms and Olives - Italian

Serves 2 This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course. In a heavy-based frying pan heat the 3 tablespoons of oil, then gently cook the mushrooms, onion, and bacon for about 10 minutes, stirring them around occasionally. Then add the garlic, anchovy fillets, parsley and olives and let them heat through. Season to taste. In the meantime, cook the spaghetti for 8-10 minutes in boiling salted water to which the extra 1 teaspoon of oil has been added. When cooked, drain in a colander, pile it on to a warmed serving dish, pour the savoury mixture on top and sprinkle on the Parmesan cheese. Return to HomepageVisit the Delia Online Cookery School Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.

Related recipes. Risotto of spring vegetables. 5:2 chicken curry recipe. Cheesy scrambled egg croissants. Wild mushroom, chard and goat’s cheese risotto. Stuffed butternut squash with quinoa. Sausage and tomato pasta. Seabass baked in rock salt (pescado a la sal) - olive magazine. Healthier chicken and leek pie recipe. Thai broccoli rice. Fish pie with almonds. Sicilian mackerel with cauliflower purée recipe. Crab and sweetcorn hash with watercress. Chicken, red pepper & olive cacciatore recipe. *This recipe is gluten-free according to industry standards step 1 Season the chicken pieces all over.

Chicken, red pepper & olive cacciatore recipe

Heat a drizzle of olive oil in a large shallow casserole or frying pan and fry the chicken on both sides until the skin is golden brown, about 10 minutes. You may need to do this in batches. Transfer from the pan onto a plate. Drain most of the fat from the pan, add the onions and garlic, and fry for 8 minutes on a low heat until the onions are soft. Step 2 Stir the olives through the sauce, then nestle the chicken back into the pan. Step 3 To reheat, allow to thaw overnight in the fridge. Cook's notes Peel the vine tomatoes by pouring a kettleful of boiling water over the tomatoes in a large bowl. Grilled salmon with ginger. Deliciousmagazine.co. Mushroom and thyme spelt-otto. Asian-spiced brisket with chilli, lime, peanut and coriander. Pork, leek and cider cobbler. Chicken arrabbiata. Vegan mac 'n' cheese recipe. Cheat's szechuan beef. Smoked salmon and ginger black rice bowl.

Spicy sausage meatballs in tomato sauce with herb rice. Chinese duck noodle broth. Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables. Carrot, parsnip and mascarpone gratin. Blackened salmon fajitas recipe. Chicken noodle broth. Miso ramen recipe. Luxury Fish Pie Recipe. Beef and spring onion skewers with sticky rice.

Best Fish Pie Recipe with Mushy Peas. Blackened salmon fajitas recipe. Cauliflower Cheese Bake Recipe. Top cauliflower cheese tips Browning a roux deepens the flavour of the resulting sauce, and gives it a toasty note.It may seem like a lot of cream, but it’s crucial for a truly indulgent result.Roasting the cauliflower first will help reduce the moisture in it, so there’s less chance of it leaking water into the sauce as it bakes. It also concentrates the flavour and adds a charred note that will up the intensity. How do I make a roux? A butter and flour base works to thicken the cheese sauce. Starch granules in the flour will swell and leach molecules that mesh and then thicken the béchamel.

Browning a roux deepens the flavour of the resulting sauce, and gives it a toasty note. How do I make a smooth béchamel sauce? The secret to a perfectly smooth béchamel sauce is to add the milk slowly, and whisk vigorously in between each addition. It’s really important to simmer the béchamel once all the milk and cream is incorporated – otherwise you will taste uncooked flour in the finished sauce.