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 olive office regularly polls our favourite comfort foods, and the answers range from gooey cakes to crunchy deep-fried items of dubious nutritional value, glazed doughnuts stuffed with custard, slippery ramen in deep flavoured broths, melting cheese on just about anything, and bracing hits of chilli. 30 minutes + marinating, serves 6, easy garlic 3 cloves, peeled ginger 4cm piece, peeled turmeric 1 tsp
Provençal beef daube 1 large celery stick2 bay leaves3 large fresh parsley sprigs4 large fresh thyme sprigs1kg British braising steak, such as chuck or blade4 tbsp olive oil225g unsmoked free-range bacon lardons, in short chunky strips3 onions, halved and thinly sliced6 fat garlic cloves, thinly sliced600ml red wine, such as cabernet sauvignon200ml good quality fresh beef stock350g carrots, cut into small chunky pieces400g can chopped tomatoes2 anchovy fillets, chopped4 strips pared orange zest100g black olives For the beurre manié (see know-how) 20g soft butter20g plain flour For the persillade (see know-how) 25g fresh flatleaf parsley leaves1 fat garlic clove
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. The flesh looks like caviar all filled with a mild lime taste. It can be used as a substitute for lime, looks amazing and the taste is so delicate. Makes 4 toasts 4 slices of good country style bread olive oil 2 avocados, peeled, pitted and cut in half salt pepper finger lime( you can use some fresh lime juice too) chili flakes 1.Brush the bread with some oil and toast it in the oven or a pan until golden. 2.Use a fork and mash the avocado into the toast. 3.Plate and top with some salt, pepper, lime and a pinch of chili flakes. 4.Finishwith a light drizzle of olive oil.
untitled Crispy squid with harissa mayonnaise Vegetable oil for frying 75g potato starch or potato flour (we used Rakusen’s, from Waitrose and Ocado)500g fresh squid, cleaned (ask your fishmonger to do this), body sliced into rings, tentacles trimmed For the pickled beans 350ml white wine vinegar2 tbsp sea salt120-150g caster sugar to taste150g runner beans, strings removed, cut into 6cm batons120g green beans, topped150g cucumber, seeds removed, cut into 6cm batonsHandful fresh dill, roughly chopped For the harissa mayonnaise 1 garlic clove, crushed100g good quality mayonnaise1 free-range egg yolk1 tsp harissa paste (we use Belazu, widely available) You'll also need Digital thermometer
Sizzling Fajitas | Chicken Recipes Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. Best ever sourdough recipes - Recipes Our best recipes with fresh sourdough and to use up leftover sourdough - from posh mushrooms on toast, to quick croque madame and a twist on macaroni cheese Fig and gorgonzola tartines Fig and gorgonzola tartines make an indulgent afternoon snack or stylish starter using a handful of fresh ingredients. These sourdough toasts are super easy to make and ready in 15 minutes, just assemble the toasts and pop under the grill for a couple of minutes. Herbed cheese tartines with cucumber salad This French-style open sandwich makes the best light lunch or quick snack. Pan y tomate (Catalan tomato bread) A really quick and easy breakfast recipe that Catalans and Spaniards enjoy with a coffee in the morning. Quick croque madame Croque madame is a classic favourite and this quick version makes for an easy indulgent meal. Courgette mac ‘n’ cheese with garlic sourdough crumbs In the US, mac ‘n’ cheese often, on a menu, has its own heading with a choice of flavourings. You may also like...
Baked Fish Fillets with Mushroom Stuffing For this you need two Dover soles, boned, skinned and cut into fillets, or plaice fillets if you want a less expensive dish. Serves 3-4 This recipe is from Delia's Complete Cookery Course and the Illustrated Cookery Course First of all melt half the butter and all the oil together in a pan and fry the onion gently until soft and golden. Add the mushrooms and cook until all the juices have evaporated and the remaining mixture is a dryish, spreadable paste – this will probably take about 20 minutes. Remove from the heat, season with salt, pepper and nutmeg, then transfer all but 2 tablespoons of the mixture to a basin and mix with the parsley. Next cut the fish fillets in half lengthways and spread an equal quantity of the mushroom mixture on the skinned side of each piece. Pour in the wine or cider, place a piece of buttered silicone paper (parchment) directly on top of the fish and bake in the oven for 20 minutes. Pour over the fish and serve garnished with watercress.
Spelt risotto with wild mushrooms step 1 Slice the shallots rather than chopping them – spelt is a robust grain so it needs reasonably chunky vegetables to sit alongside it. Heat some olive oil in a large pan and add the shallots and garlic and fry gently, stirring every now and then until they have taken on a little colour. Add the thyme and stir. You really have to give everything a good blast of heat, especially the grains as this really opens them up and helps them absorb the stock. step 2 Add the white wine and bubble it off. Adding it bit by bit keeps the grain firm and concentrates the flavour of the dish. step 3 Take the risotto off the heat once the spelt is just al dente and there is still a good amount of sauce around the grains, this should take about 40-45 minutes. Now add the butter and stir it in briskly, then add a little chopped parsley and grate in some parmesan. step 4 Add a squeeze of lemon, spoon into shallow bowls, add the remaining parsley and parmesan shavings.
Sali boti (Parsi braised lamb) What's the difference between pollock and pollack? - Just In - Olive Magazine We explain the difference between pollock and pollack, tell you where to find a sustainable source for pollock and give you a recipe to try. Have you ever tried pollock? Chances are that you have... this smaller relative of the cod family has a soft, white flesh that takes on breadcrumb coatings very well. Think of the last fish fingers, fish cakes or goujons you ate; they were quite possibly pollock. There is some confusion around the name 'pollock', especially if you plumb the depths of Google where lots of information is American. Just to confuse you further there is also a fish called 'pollack', known as 'lythe' in Scotland, which is sometimes called pollock as well. Use pollock as you would cod or haddock: in fish pies, fish cakes and Asian dishes, or try it tonight with sweet parsnips in our version of a warming chowder below... 30 minutes, serves 4, easy pollock fillet 300g undyed smoked haddock fillet 300g semi-skimmed milk 500ml olive oil 1 tbsp smoked bacon lardons 150g bay leaves 3
Quail, confit garlic and celeriac risotto recipe Step 1 Heat the oven to 180C/fan 160C/gas 4. Put the diced celeriac on a baking tray. Step 2 Fry the shallot, leek and thyme with 50g of butter and 50ml olive oil. Step 3 Add 500ml of stock to the risotto and stir until it is all absorbed. Step 4 Turn the oven up to 200C/fan 180C/gas 6. Blue Cheese and Walnut Quiche This recipe has been featured in a menu on the site- Mother’s Day Brunch. This dish is gluten-free adaptable– see tips below the recipe… Yield: 8 servings Prep Time: 15 min Cook Time: 50 min Blue Cheese & Walnut Quiche I brought this to a brunch that I was invited to. Ingredients: 1 pie crust (store bought or homemade) 3 large eggs 2 Tablespoons all-purpose flour 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon salt 1/2 teaspoon white pepper 1 cup heavy whipping cream 1/2 cup milk 2 1/4 cups grated Swiss or Gruyere cheese 1/2 cup blue cheese, crumbled 2 Tablespoons minced red onion 1/4 cup chopped walnuts Directions: 1. 2. 3. 4. Tips: *To prepare this recipe as GLUTEN FREE, you'll need to use a GF pie crust (I've seen them at Whole Foods- or make it homemade).
Grilled aubergine sabich salad recipe Step 1 Boil the kettle, and tip the bulgar wheat into a bowl with some seasoning. Pour over just enough boiling water to cover, cover with clingfilm and leave while you prepare the rest. Step 2 Sit the hen’s eggs in a large pan with enough cold water to cover them. Step 3 Heat a griddle or frying pan. Step 4 Stir the onion, celery, cucumber and tomato through the bulgar wheat with the mint, coriander and most of the parsley, plus 2 tbsp oil, the zest and juice from 1 lemon. Step 5 Mix the remaining lemon juice with the tahini paste, yogurt and sesame seeds – saving a few to sprinkle on the top. Step 6 Pile the salad and eggs on a platter.