Poached Quail Egg Salad with Watercress and Tarragon Sauce This may sound more difficult than it is but it’s actually blissfully simple and can all be made well in advance. Serves 6 This recipe is taken from Delia’s Vegetarian Collection. Begin by poaching the eggs: fill a medium-sized frying pan with water to a depth of approximately 1½ inches (4 cm), then heat it to a temperature just sufficient to keep the water at a bare simmer. If you find it hard to break the shells, carefully make a cut in the shell with a small serrated knife before you break them into the water. Then continue to cook the remaining eggs in the same way, and leave them in a bowl of cold water until you are ready to use them. For the sauce, separate off the watercress leaves and discard the stalks. Now mix the oils in a jug and pour in a thin trickle through the hole in the top with the machine still switched on. To serve, arrange salad leaves on each plate and arrange 3 poached quails eggs in the centre of each one. Serve with crusty bread.
Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill. Keep turning the chillies so they colour evenly.
Bao buns with braised shortrib and pickled daikon For the old dough 300g plain flour, plus extra to dust4g fast-action dried yeast140ml lukewarm milk or water For the new dough 500g plain flour60g caster sugar½ tsp salt10g fast-action dried yeast½ tsp baking powder20ml sunflower oil, plus extra to grease and for brushing290ml lukewarm milk or water For the braised shortrib filling Sunflower oil for frying1.5kg British beef shortribs, ribs separated6 garlic cloves1 large onion, quartered5 tbsp soy sauce1½ tbsp Chinese rice wine vinegar240ml shaoxing wineFew pinches caster sugar (to taste) For the quick-pickled vegetables 1 small daikon, peeled2 medium carrots, peeled100ml Chinese rice wine vinegar50g caster sugar1 tsp salt To serve Mayo and chopped coriander leaves You will also need... Bamboo or metal steamer
Summer lamb and dill biryani recipe onion 1 large, roughly chopped garlic 3 cloves, roughly chopped ginger 5cm chunk, peeled and roughly chopped green chillies 3, roughly chopped natural yogurt 6 tbsp lamb neck 1kg, cut into chunks basmati rice 350g dill 2 small bunches, chopped coriander a small bunch, chopped butter 100g, melted chilli powder 2 tsp cardamom pods 6, seeds removed and ground cinnamon stick 1, broken in half cloves 6, ground garam masala 2 tsp saffron a good pinch, soaked in 3 tbsp boiling water natural yogurt, naan breads and mango chutney or lime pickle to serve Gnocchi with Spinach, Pine Nuts & Dolcelatte Return to listing If speed is of the essence, I cannot think of a quicker way to feed four veggies more handsomely. Serves 4 This recipe is from Delia's How to Cheat at Cooking First of all, put the kettle on, then pre-heat the grill and put a lightly oiled, 19cm (or similar) round or square baking dish underneath it to heat through. Either way, tip it into a colander afterwards to drain. While they’re cooking, gently heat the cheese sauce in a small pan and squeeze any excess moisture from the spinach (hands are best). When the gnocchi are ready, drain them in a colander and arrange them on top of the spinach. Next, scatter the cubes of cheese in, along with the toasted pine nuts. Follow this with the hot cheese sauce, spreading it evenly all over, and grate half of the whole nutmeg over that. Finally, sprinkle over the breadcrumbs and the Parmesan, then whack it under the grill – 10cm from the heat – for 3 minutes or until golden-brown and bubbling. Related recipes Serves 2-3 Serves 4
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1 tbsp light olive oil1 red onion, chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander½ tsp ground cinnamon1-2 green chillies, chopped 5cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds ½ pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2 tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You’ll also need… 1 litre ovenproof dish
Creamy mushroom risotto recipe Chicken, red pepper & olive cacciatore recipe *This recipe is gluten-free according to industry standards step 1 Season the chicken pieces all over. Heat a drizzle of olive oil in a large shallow casserole or frying pan and fry the chicken on both sides until the skin is golden brown, about 10 minutes. You may need to do this in batches. Transfer from the pan onto a plate. Drain most of the fat from the pan, add the onions and garlic, and fry for 8 minutes on a low heat until the onions are soft. step 2 Stir the olives through the sauce, then nestle the chicken back into the pan. step 3 To reheat, allow to thaw overnight in the fridge. Cook's notes Peel the vine tomatoes by pouring a kettleful of boiling water over the tomatoes in a large bowl.
Marinated Chicken Kebabs with Whole Spices - Indian This is a heavenly combination of textures and fragrant, spicy flavours, and has the added advantage of not being too high in fat. The coriander chutney is a perfect accompaniment, but this also goes well with mango chutney if fresh coriander isn't available. Serves 4 This recipe is taken from How to Cook Book One and The Delia Collection: Chicken. Begin by dry-roasting the cumin and coriander seeds and the cardamom pods over a medium heat for 1 minute, until the seeds begin to jump. Remove from the heat and, once cool, remove the seeds from the cardamom pods and crush them with the cumin and coriander seeds using a pestle and mortar. Next add the ginger, turmeric, garlic and salt and mix everything well. Next add the yoghurt, give everything a good stir and press the chicken down well into the marinade. Cover with clingfilm and refrigerate for a few hours or, preferably, overnight. Next, thread half a bay leaf on to each skewer, then a piece of chicken, a piece of onion and half a chilli.
Shepherd’s pie Shanghai stir-fried chunky noodles Spinach and Ricotta Lasagne with Pine Nuts | Recipes | Delia Online Begin this by making the sauce, which can be done using the all-in-one method. This means placing the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened. Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming. Now you need to deal with the spinach. Next drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid. Now you need to place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted but being careful that they don't burn.
Asparagus Feuilletés I once asked my friend Sudhir Dhanani, who isn't English himself but imports exotic fruits and vegetables from around the world, did he agree? Quite positively, yes! American is good, Peruvian even better, but English wins by a mile. Once called 'sparrow-grass', but now affectionately known in the trade as simply 'grass', asparagus has a painfully short season in England – just two months, May and June. So we all need to be on full asparagus alert and make absolutely sure we feast appropriately and not let the season whiz by. Just steam it and pour melted butter over, or some vinaigrette, or just good olive oil with a squeeze of lemon. Perhaps my own favourite suggestion would be to accompany it with a fluffy, foaming hollandaise, see related recipe below. Vegetarians my like to know that a vegetarian 'style' Parmesan is available from www.bookhams.com Serves 8 as a first course This recipe first appeared in Sainsbury's Magazine Then, arrange the stalks in an opened fan steamer.