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Lamb and mint meatball tagine with chermoula - delicious. magazine

Lamb and mint meatball tagine with chermoula - delicious. magazine
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Italian baked meatballs recipe Step 1 Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl. Step 2 Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Step 3 When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Step 4 When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Step 5 Heat the oven to 180C/fan 160C/gas 4. *Freezing notes: Open-freeze in the baking dish until solid, but don’t leave it for too long, then cover with a layer of foil, then clingfilm to keep airtight (use clingfilm on its own and you risk taking off the cheesy topping when you remove it), or freeze in individual baking dishes in the same way.

Mulligatawny soup with spicy chicken 2 tbsp olive oil1 large onion, finely chopped2 carrots, cut into 1.5cm dice2 parsnips, cut into 1.5cm dice1 large potato, cut into 1.5cm dice1 red pepper, deseeded and diced3 tbsp medium balti curry paste700g passata200g cooked basmati riceSmall bunch fresh coriander, chopped, to serve For the poached chicken and stock 1 small free-range chicken1 bay leaf6 peppercorns1 tsp salt1 carrot, cut into large chunks1 celery stalk, cut into large chunks1 onion, halved 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

Listen up, Mary Berry: Italian chefs show the world how to make spaghetti bolognese Panko-coated mac 'n' cheese Best ever salmon recipes You can do a lot with a salmon fillet. Poaching, grilling, shredding into salads, wrapping in crusts and pastry... Take a look at our inspiring salmon recipe ideas that make the most of this vitamin-packed fish. Salmon en croute Our absolute favourite salmon and pastry combo. Such a simple method to follow, with impressive results - we recommend it for dinner parties. Spicy grilled salmon with pea and mint mash One of our most popular salmon recipes, made with Indian tandoori paste. Supergrain salmon with chilli and mint dressing Get into the new superfood revolution with this healthy combination of grilled salmon, farro or freekeh, harissa and herbs... all jumbled together in a spicy main course salad. Parmesan and parsley-crusted salmon A breadcrumb crust is a great way to add texture to salmon fillets. Ramen noodles with chilli salmon This Asian-inspired recipe pairs salmon with a zingy, chilli-studded broth - serve over instant noodles for a bit of kitchen magic! Thai salmon burgers

Short rib rending recipe Step 1 Whizz the spice paste ingredients in a blender until well combined to make a smooth paste. Step 2 Heat a frying pan until very hot. Season the short ribs really well with salt and pepper, then sear them until well browned. You may have to do this in batches. Step 3 In a deep casserole dish with a lid, cook the blended spice paste in 1 tbsp light olive oil until fragrant.Add the kombu, star anise and cinnamon, and cook for 2-3 minutes, then add the browned short ribs. Step 4 Pour in the coconut milk then cover the short ribs with water. Step 5 Once well-cooled, cut the meat away from the bone, trim off any excess fat and cut the meat into bite-sized chunks. Step 6 To make the buns, mix the yeast with 175ml warm water and set aside. Step 7 Mix the flour, milk powder, baking powder, a pinch of salt and the sugar in a stand mixer using the dough hook attachment until mixed. Step 8 Slowly drizzle in the oil until well combined. Step 9 Step 10 Step 11 Step 12

Charred squid, tomatoes, ’nduja and basil recipe Step 1 Cut the squid down one side so the hood opens out into one sheet. Scrape away any of the membrane within the squid, carefully using a knife, taking care not to cut the flesh. Discard all the membranes. Step 2 Using a sharp knife, score the squid gently, making sure you don’t go all the way through, to make a crosshatch pattern. Step 3 To make the sauce, put the tomatoes into a cold frying pan. Step 4 Pat the squid pieces with kitchen paper and dry well. Step 5 Add the cooked squid to the tomato sauce, toss gently, before adding the parsley and a generous squeeze of lemon juice.

Butter chicken Shakshuka 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. You can make a recipe in 15 minutes (of course you can), but should you? Slinging something together is fine when you're really short of time, but some things demand more commitment. Like frying onions. Frying onions is at the core of lots of recipes, and if you don’t cook them to the degree you are supposed to then your meal won’t be as good. Our onion dictionary Here’s a handy check-list so you know what's what: Sweat the onions. Frying until they are soft and translucent. Cook until golden or brown. Caramelise the onions. Crisp, browned onions for finishing Indian dishes. Three onion recipes to try Gruyère and caramelised onion tart 1 hour, serves 8, easy step 1 Heat the oven to 190C/fan 170C/gas 5. Sausage röstis with caramelised onion gravy 1 hour, serves 4, easy sunflower oil

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