background preloader

Spicy pork meatball pittas with harissa mayo and sweet potatoes

Spicy pork meatball pittas with harissa mayo and sweet potatoes

http://www.deliciousmagazine.co.uk/recipes/spicy-pork-meatball-pittas-with-harissa-mayo-and-sweet-potatoes/

Related:  Recipes 11Overspill 15Overspill 12

Why curry is the best comfort food What does comfort food mean to you? Gooey cakes, deep-fried food, smooth broth, melted cheese? We think curry is the ultimate comfort food, especially our Chetinand chicken. Food that makes you feel content and happy isn’t usually cold, salad based or without texture; it’s something that appeals to both your taste buds and your brain. It can be as simple as hot buttered toast or rice pudding (yes, really), or a complicated arrangement of condiments stuffed into a burger. And it's also something that often triggers happy memories - comfort food can be any dish that means something to you.

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

The 20 best French recipes: part 2 The Roux brothers’ moules au cidre du pays d’auge (mussels in cider) Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream. For Michel, the great delight is to drink a medium dry cider with the mussels. Serves 4butter 120gshallots 3, finely choppedmedium dry cider 400mlthyme 1 sprigbay leaf 1double cream 200mlmussels 1kg, preferably bouchot, scrubbed, debearded and well washedsalt and freshly ground pepperchives 1 tbsp, snipped, to serve

Avocado Toast with Finger Limes and chili I simply love avocados. Ever since I tried to eat better, avocados is my go to healthy "fatty" treat. I mean, it feels very sinful all creamy and delicious. My favorite thing is to make a simple avocado toast with some chili and my new discovery FINGER LIME. They are amazing, you cut them in half and remove the flesh.

mfort food recipes: Stargazy fish pie - The i newspaper online iNews Dominic Jack, Chef Patron at Castle Terrace restaurant in Edinburgh, shares his favourite winter warming recipe. Together with Tom Kitchin he opened family-friendly dining pub The Scran & Scallie. “A good pie can be prepared ahead and popped on the table for everyone to enjoy, and you can easily freeze any leftovers for another day. “Fish pie is a classic and one of the dishes that’s always on our menu at The Scran & Scallie, but we change the recipe slightly depending on the fresh fish we have in that day. “A visit to your local fishmonger is a good way to start – the possibilities with a fish pie are endless but I like to add smoked haddock for extra flavour.” Stargazy fish pie

How to make perfect jacket potatoes and three great jacket potato toppings to try Master the art of the perfect baked spud with this step-by-step guide, then try out one of our 3 clever recipes - will you pick a rarebit, tuna melt or prawns and jalapeño topping? 1. Choose the right potato A floury potato variety will give you a soft, fluffy interior. Floury potatoes are also come in larger sizes, which is great for a one-person portion.

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 Reuben open top 2 rye bread slices50g salt beef or corned beef, sliced to your desired thickness 2 large gherkins, sliced lengthways, 5mm thick 2 slices swiss cheese, such as Emmenthal 10g butter For the dressing 2 tsp mayonnaise1 tbsp ketchup1 tsp horseradish sauce 01.To make the dressing, mix all the ingredients together and set aside.02.Heat the grill to medium. Take the rye bread and divide the salt beef between the two slices, then layer the sliced gherkins on top and finish each one with a slice of cheese.03.Heat an ovenproof, non-stick frying pan over a medium heat and add the butter. When the butter begins to foam, put each slice in the pan and cook it for 1 minute, then put the pan straight under the grill.

Spiced cod with sweet potato mash recipe Start off by making the yoghurt marinade for the cod. Peel and grate a 2 inch piece of fresh ginger. Stir this into the yoghurt with the ground spices and lime zest. Add a pinch of sugar and salt, taste and add a little more of either if needed. Place the cod fillets in a shallow dish and pour the yoghurt mixture over them. Turn the fish to coat on all sides, cover and leave to one side while you make the sweet potato mash.

Steak tartare with crispy potato skins 8 medium floury potatoes (such as maris piper)3 tbsp cold-pressed rapeseed oil or olive oil300g British grass-fed beef fillet, very finely chopped (see tips)Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free-range egg yolks40g cornichons, finely chopped½ banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped¼ tsp smoked sweet paprika¼ tsp Tabasco sauce¼ tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped Please note Contains raw meat and raw eggs

How to fry onions properly and three great onion recipes to try How do you achieve 'translucent', 'golden brown', or 'caramelised' fried onions? Learn how to fry onions properly, then use your newfound skills in one of our wonderful onion recipes. Plus: how to chop onions video. 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.

The 20 best French recipes: part 1 Daniel Boulud’s coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece of cheesecloth with butcher’s twinebacon 450g slab, cut into ⅔cm slicespearl onions 1kgsmall button mushrooms 1kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475ml You will need extra cheesecloth and butcher’s twine. The day before cooking, separate the chicken legs into drumsticks and thighs. Place in a large bowl or container with the onion, carrot, celery, garlic and sachet. Cook the bacon in a large sauté pan over medium-high heat until just crispy.

How to make artichoke and fior di latte arancini You will need: 1 quantity classic artichoke risotto 125g ball fior di latte (cow’s milk mozzarella) or other mozzarella, chopped evenly into 6 pieces 200g type ‘00’ flour 2 medium free-range eggs, beaten with 50ml milk 200g dried breadcrumbs Sunflower oil for deep-frying Digital probe thermometer Grated parmesan to serve (optional) Makes 6 large arancini 1. Spread the risotto over a tray to cool to room temperature, then divide equally into 6 and roll into balls.

Related: