background preloader


Facebook Twitter

Brussels sprouts pancakes with smoked salmon. South East Asian Chicken Curry - Best Recipes UK. Squash, macaroni and Parma ham bake. Tuna pasta bake recipe. Black bean pork noodles with coriander and peanuts. Spicy beef harira. Feta and spinach free-form pie with tomato relish - delicious. magazine. Watercress risotto with goat’s cheese and bacon - delicious. magazine. Easy pork and sherry tagliatelle. Blue Cheese Leek Recipe With Crispy Bacon Breadcrumbs - olive magazine. Braised beef, anchovy salsa and polenta. Crab stretch. Meat and poultry. Kashmiri butter chicken. 1 medium onion, finely chopped4 garlic cloves, crushed2.5cm piece of ginger, finely grated, and a 5cm piece of ginger, finely shredded1 tbsp lemon juice½ tsp chilli powder (optional)2 tsp paprika2 tsp Kashmiri garam masala (see below)2 tbsp sunflower oil1.5kg chicken, jointed into 8 pieces40g butter3 tbsp tomato purée1 tsp salt1 tbsp Billington’s Light Muscovado Sugar150ml double creamSmall bunch of fresh coriander, leaves picked and chopped For the kashmiri garam masala1½ tsp cumin seeds1½ tsp fennel seeds¾ tsp cardamom seeds (not pods)¼ tsp kalonji (black onion or nigella seeds)¼ tsp black peppercorns1cm piece of cinnamon stick4 cloves¼ tsp grated nutmeg.

Kashmiri butter chicken

Smoked mackerel and spinach baked eggs. Thirty-clove garlic and onion soup. Breaded pork chops. Slow-cooked Indian spiced lamb shanks with pomegranate. Classic beef casserole. Orecchiette with burrata, tomatoes and garlic. Braised coconut and chilli beef. Rick Stein's spiced lamb filo pastries with pine nuts. Smoky Chipotle Meatballs Recipe. Rick Stein’s chicken with orange, fennel and za’atar recipe. This chicken dish is a combination of fennel, orange and ouzo plus za’atar, a Syrian blend of sesame seeds, sumac, cinnamon, fennel, coriander and oregano.

Rick Stein’s chicken with orange, fennel and za’atar recipe

To me, it’s another example of how well Californian fusion food works. SERVES 4–6 people Leaves from 2 sprigs of thymeOlive oil3 tbsp ouzo (or another anise-based liqueur)Juice of 1 lemon½ tsp chilli flakes1 tsp smoked sweet paprika1½ tbsp za’atar1 tsp fennel seeds, crushed in a pestle and mortar1 x 1.8kg chicken, jointed into 8 pieces, or 8 chicken thighs2 navel oranges1 large fennel bulb (about 375g), trimmed and cut into wedgesHandful of flat-leaf parsley, chopped. Bacon, beans and lemon carbonara. Garlic mushrooms on toast. Mackerel flatbreads with pickled kohlrabi and parsley potatoes. Chicken, butter bean and chorizo bake. Rosemary and honey roast chicken with garlic mash. Veggie chilli with nachos. Healthier lasagne. Chickpea and squash coconut curry recipe - olive magazine. Christmas pilaff. Grilled salmon with ginger. Chinese Chicken Recipe. Cheesy mushroom and sage gnocchi.

Greek cheese and veg lattice tarts. Fish pie jackets. Zaalouk Recipe with Halloumi Cheese. Baked pasta with mushrooms, white wine and cream. Quesadillas. Ham and blue cheese croquettes. Vietnamese beef soup. Poached eggs, tahini and pan-fried avocado. 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar.

Poached eggs, tahini and pan-fried avocado

Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Add the avocado slices and fry for about 1-2 minutes on each side (turn carefully) until slightly golden. Recipe from In the Mood for Healthy Food by Jo Pratt ( Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.

Moroccan vegetable and chickpea tagine recipe. Melting Cheese and Onion Pie. Salmon parcels. Pasta with sausages, fennel seed and mozzarella ragù. Pasta with sausages, fennel seed and mozzarella ragù. Roast chicken with garlic & rosemary root veg. Two-potato, pancetta and parmesan hash. Chickpea and squash coconut curry recipe - olive. Spiced spinach and potato cakes with poached eggs and stir-fried kale. Quick and Easy, Halloumi, Harissa and Honey Toastie - olive magazine. Pork Chops With Sweet and Sour Smashed Chickpeas - olive magazine. Whole roast aubergines with tahini sauce and Greek salad. Roasted duck breast with plum sauce recipe. Tandoori roast chicken. Pea and bacon frittata. Home-style chicken curry recipe. Limoges-style potato pie. Spice-roasted carrots with paneer and sesame.

Quick pad Thai. Sichuan pork, broccoli & cashew stir-fry recipe. Vegetable curry. Roasted vegetable and lentil lasagne. 250g pack fresh lasagne sheets80g mozzarella, grated2 tbsp freshly grated parmesan or vegetarian alternative For the roasted veg & lentil sauce 3 celery sticks, cut into 2cm chunks2 courgettes, cut into 2cm chunks2 red peppers, cut into 2cm chunks1 fennel bulb, cut into 2cm chunks400g mushrooms, chopped3 garlic cloves, sliced 4 fresh oregano sprigs, leaves chopped (or 2 tsp dried oregano)2 bay leaves4 tbsp olive oil200ml dry white wine 2 x 400g tins chopped tomatoes250g pack Merchant Gourmet ready-cooked beluga lentils For the béchamel sauce 4 tbsp olive oil60g flour750ml semi-skimmed milk, warmPinch freshly grated nutmeg100g mascarpone You’ll also need… 2 litre baking dish.

Roasted vegetable and lentil lasagne

Braised coconut and chilli beef. What to cook for dinner tonight: Lamb Chops with Cauliflower and Quinoa - The i newspaper online iNews. Oriental courgetti with seared steak. Asian braised beef with pak choi. Barley, chicken & mushroom risotto recipe. Quick cottage pie recipe. Beef short-rib ragù with gnocchi buns. Tandoori-style chicken. For the chicken 8 skinless chicken thighs, legs, or botha slice of unsalted butter, melteda little paprika or Kashmiri chilli powder1 tsp chaat masala1 tsp ground fenugreek For the marinade 2½ tbsp lemon juice, plus lemon wedges, to serve1 rounded tsp salt120g full-fat plain yogurt4 large garlic cloves1 Indian green finger chilli, deseeded (optional)1 tbsp roughly chopped root ginger (peeled weight)1½–2 tsp Kashmiri chilli powder, or paprika (for colour)1 rounded tsp ground cumin1 rounded tsp garam masala (fresh if possible)2 tbsp vegetable oil For the minted yogurt chutney.

Tandoori-style chicken

Marinated beef pesto. Quick stuffed jacket potatoes. Quick lamb tagine with tabbouleh. 2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture – we like Bart)300ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes.

Quick lamb tagine with tabbouleh

Add the garlic and fry for a further minute, then remove from the pan and set aside. Heat the remaining oil in the same pan, season the lamb, add to the pan and cook over a high heat until browned all over. Bulgur wheat has a nutty flavour and firm texture. US-style mac ’n’ cheese. Healthier cheeseburger. Spiced Chickpea Cakes with Red Onion and Coriander Salad.

First of all cover the drained chickpeas with fresh water to cover them and add a pinch of salt.

Spiced Chickpea Cakes with Red Onion and Coriander Salad

Bring to a simmer fand cook for 30 minutes or until they're absolutely tender. Then drain them thoroughly in a sieve. Whilst the chickpeas are cooking prepare the red onion salad – mix the onion with the lemon zest, juice and coriander in a small bowl and set aside to marinate for at least 30 minutes. Next you need to roast the coriander and cumin seeds in order to draw out their fragrance and flavour. To do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for about 1-2 minutes or until they begin to look toasted and start to 'jump' in the pan.

Hasselback chicken tray bake recipe. New potato, bean and mozzarella frittata. Shallot and chicory rotolo with hazelnuts. Classic coq au vin. Amelia Freer's butternut squash 'pasta' with sage and pine nuts   Sweetcorn pancakes with smoked salmon and lemon and spinach ricotta. Quick lamb rogan josh. Taleggio and chutney griddled toastie fingers. Spicy Prawn Linguine Recipe - olive magazine. Mexican breakfast with tortillas and avocado. Lighter chicken and bacon pie. Slow cooker chilli con carne. Beer and shallot roast chicken. Thai beef salad. Healthier chicken kiev. Sticky Chinese pork. Baked chicken, mushroom and thyme brown rice risotto. Duck satay with peanut sauce recipe.

Chickpea and squash coconut curry recipe - olive. Smoked salmon latkes with Scandinavian horseradish cream.