Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils | Recipes | Delia Online Begin by cutting each chicken breast into 5 evenly sized pieces and place these in a bowl. Then cut one half of the onion into quarters (reserve the other half for the lentils) and separate into layers, adding them to the chicken, along with the rest of the ingredients and a seasoning of salt and pepper. Now give everything a good mixing, cover with a cloth and go away and leave it in a cool place for at least half an hour. While you are marinating the chicken, if you are using wooden skewers you need to soak them for 30 minutes in hot water (to prevent them burning). Next, see to the lentils. Put on a lid and let the lentils simmer gently for about 30-40 minutes until the liquid has been absorbed. To cook the chicken, thread the pieces on the skewer, putting half a bay leaf first, then a mushroom, next a piece of chicken, then a piece of onion, finishing with the other mushroom and the other half of the bay leaf. Garnish with flat-leaf parsley and serve with the lentils and a green salad.
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. 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. Recipe from In the Mood for Healthy Food by Jo Pratt (www.nourishbooks.com) Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.
Pad Thai noodles 200g medium-thick flat rice noodles (see Ghillie’s intro)2½-3 tbsp coconut, grapeseed or rapeseed oil3 medium free-range eggs, beaten1 tsp reduced-salt soy sauce150g firm tofu (or 300g if not using meat/prawns), cut into 2cm cubes1 free-range skinless chicken breast, sliced (see introduction)125g sustainable king prawns (see introduction)2 garlic cloves, chopped2 good pinches cayenne pepper or 1 pinch chilli flakes2 tsp ground dried shrimps (see know how; optional)100g beansprouts3 spring onions, finely choppedFresh coriander, to serveLime wedges, to serve For the sauce 2 tbsp tamarind paste (from the world food section of supermarkets)2 tbsp Thai fish sauce1½ tsp palm sugar or honey1 tbsp tomato ketchup1-2 tbsp lime juice3 tbsp roasted peanuts, finely chopped, plus extra to serve 01.Prepare the noodles first so you can stir-fry everything quickly at the end. Put the noodles in a large bowl and pour over boiling water to cover.
Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin Return to listing In this recipe the potato is scooped out, mixed with soft cheese and topped with leeks and melted cheese. Serves 2 This recipe is taken from How to Cook Book One To prepare the leek, slice it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt. Now slice each half into four lengthways, then into ¼ inch (5 mm) slices. After that, put the Boursin into a medium-sized bowl and cut the potatoes in half lengthways. Protecting your hands with a cloth, scoop out the centres of the potatoes into the bowl containing the Boursin, add the milk or cream and season well with salt and freshly milled black pepper. Now quickly mash or whisk everything together, then pile the whole lot back into the potato skins. Return to HomepageVisit the Delia Online Cookery School Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED. Related recipes Serves 2 Jacket Potatoes Serves 4 Souffled Jacket Potatoes Serves 10-12
Easy fish pie Vegan fry-up 200g mixed small peppers Oil for drizzling and frying 200g large oyster mushrooms200g baby leaf spinach For the tamarind tomatoes 2 shallots, roughly chopped40g fresh ginger, grated 1 red chilli, deseeded and finely chopped2 tbsp tamarind paste (from large supermarkets)400g tin chopped tomatoes1 tbsp palm sugar For the avocado and bean mash 1 ripe avocado, roughly chopped400g tin butter beans, drained & rinsedJuice 1 lemon ½ garlic clove, crushed1 tsp sumac (from large supermarkets)
bonappetit Heat ¼ cup oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6–8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until beginning to darken, about 2 minutes. Italian meatballs recipe Step 1 Heat 1 tbsp oil in a frying pan and cook the onion for 5 minutes or until soft.Add half the garlic and all the fennel and cook for another 2 minutes, then allow to cool. Pour the milk over the breadcrumbs. Step 2 Tip the beef mince, the cooled onion mix, the breadcrumbs and eggs into a large bowl. Step 3 Fry the remaining garlic in a drizzle of oil, add the chopped tomatoes, passata, chilli flakes, bay leaf, sugar and vinegar, and simmer for 20 minutes until the sauce is thickened. Step 4 Stir the meatballs into the sauce and cook for 10-15 minutes until the meatballs are cooked through. Step 5 To reheat, defrost completely in the fridge, tip into a saucepan and bring to a simmer.
Semolina Gnocchi with Gorgonzola | Recipes | Delia Online First of all you'll need a large saucepan, and into that put the milk and 10 fl oz (275 ml) water, along with a good grating of nutmeg, 1 level teaspoon of salt and some freshly milled black pepper. Then sprinkle in the semolina and, over a medium heat and stirring constantly with a wooden spoon, bring it all up to the boil. Let the mixture simmer gently for about 4 minutes, still stirring, until it is thick enough to stand the spoon up in, then remove the pan from the heat and beat in 2 oz (50 g) of the Parmesan and the eggs. Now adjust the seasoning, then pour the mixture into the prepared tin and spread it out evenly with a spatula. Turn the cheese and semolina mixture out on to a board and peel away the silicone paper, then cut the mixture into 2 inch (5 cm) rounds with the pastry cutter, reshape the trimmings and cut out more rounds until the mixture is all used up.
Loin of Pork Dijonnaise Start by scoring the skin of the pork with the tip of a very sharp knife, or Stanley knife, or you can now even buy a special scalpel from a good-quality kitchen shop! Even if it is scored already, it is best to add a few more lines. What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Then take off the skin, together with about half the layer of fat underneath – in one piece if possible. Place this on a shallow baking tray, sprinkle generously with salt then put it on the highest shelf of the oven for 15-20 minutes or until it is a very crisp and crunchy piece of crackling to accompany the meat. When you remove it from the oven, pour the fat into a bowl to use later for frying etc. Meantime, place the breadcrumbs in a mixing bowl, crush the peppercorns with a pestle and mortar or using the back of a tablespoon, and add them to the breadcrumbs together with the sage and about ½ teaspoon salt.
bonappetit Cook spring onion bulbs and oil in a small saucepan over medium heat, swirling pan occasionally, until bulbs are golden brown, about 3 minutes. Transfer bulbs to paper towels with a slotted spoon to drain; season with salt. Set aside 2 Tbsp. onion oil. Combine spring onion bulbs, chives, and 1 Tbsp. lemon zest in a small bowl; set gremolata aside. Cook fava beans in a large pot of boiling salted water until tender, about 2 minutes. Transfer to a colander set in a bowl of ice water with a slotted spoon or mesh spider.
Korean fried chicken recipe Step 1 Whisk the cornflour, salt, baking powder and pepper. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking it well to get rid of any excess coating. Let it rest uncovered for one hour. Step 2 Heat the oven to 160C/fan 140C/gas 3. Step 3 Make the batter by whisking the dry ingredients together. Step 4 Heat the oil over a medium-high heat until a deep-frying thermometer reads 175C or a cube of bread browns in 4 seconds. Step 5 Working in batches, and starting with the thighs and drumsticks, dip each piece of chicken into the batter, letting any excess batter drip off. Step 6 To make the BBQ sauce, combine all of the ingredients in a small saucepan and simmer over a medium heat for 3 to 5 minutes, until slightly thickened.
Sirloin steak with wasabi mayonnaise recipe INGREDIENTS 1 large sirloin steak 2 tbsp wasabi peas 1 tsp nanami togarashi (Japanese chilli and spice mix) 2 tsp wasabi paste the juice of ½ a lime 5 tbsp mayonnaise 1 pack baby pak choi, each halved, five of the leaves reserved for garnish 1 red chilli, sliced 3 tbsp hibachi sauce (Japanese steak sauce) METHOD Using a pestle and mortar roughly crush the wasabi peas. Dust the steak with the spice mix and set aside. Stir the wasabi paste and lime juice into the mayonnaise and place in a bowl, ready to serve. Heat a frying pan over a high heat and brush the steak with a little oil. Arrange the pak choi leaves on a plate. Serve with the wasabi mayonnaise and a sprinkling of the crushed wasabi peas. Fillet of beef with cabbage and bacon Roast beef with Yorkshire pudding Sirloin steak with wasabi mayonnaise recipe Total time: 10 minutes