background preloader

Beef banh mi with pickled veg

Beef banh mi with pickled veg
Related:  Recipes 20

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

Panzanella Salad with Pasta & Canned Tomatoes How to eat panzanella all year long! Serves 4 1/4 loaf of bread 1/4 cup olive oil 28 oz can Muir Glen Organic Fire Roasted Crushed Tomatoes 1 lb cooked pasta (I used ziti) 3/4 cup mixed olives salt and pepper, to taste 1/2 cup fresh basil Preheat oven to 375°F. Entertaining tip: you can make ahead up to step 3, then resume on the day of the event! Made it? Guilt-free British dishes | Food Buongiorno friends. This is my last column of the month – and what a month it has been, with so much travelling and cooking from Fumo in Manchester to Malta, Croatia and Sicily. Now I’m back at Cicchetti in London just in time for the weekend. I’ll be shopping for food today and trying my best to introduce fish to my kids – a great way to do it is in pasta sauces. Now to Slimming World’s Food Glorious Food. Good luck. Preparation Time 10 minutes Cooking Time 1 hour 50 minutes Serves 4 people ● Low calorie cooking spray ●800g lean lamb leg steaks, visible fat removed, cut into bite-sized pieces ●3 onions, roughly chopped ●4 celery sticks, roughly chopped ●4 carrots, peeled and roughly chopped ●1 level tbsp plain flour ●1 tbsp Worcestershire sauce ●4 tbsps tomato purée ●500ml boiling lamb stock ●2 bay leaves ●800g potatoes, peeled and thinly sliced ● Salt and freshly ground black pepper Preheat your oven to 160°C/320°F/Gas Mark 3. Uncover and cook for a further 10 minutes until golden.

Norwegian Pizza with Smoked Salmon, Goat Cheese, & Herb Oil Love this pizza. So many amazing flavors together. And adding some honey to the dough makes it extra tasty. This recipe is from my Spring 2015 issue! Read the issue: CLICK HERE Instant Download PDF: CLICK HERE Serves 4-6 Dough: 1 cup warm water 1 tablespoon honey 1 tablespoon dry yeast 2 1/2 cups flour 1 teaspoon salt 4 tablespoon olive oil Filling: 3 plum tomatoes, sliced 1 cup crumbled goat cheese 2 tablespoons olive oil salt & pepper 6 oz sliced smoked salmon arugula leaves Herb Sauce: 1 1/2 cup parsley leaves 1/4 cup toasted pine nuts olive oil Start with the dough. Photography by Alexandra Grablewski Made it?

Linguine with Green Olive Sauce and Zesty Breadcrumbs Recipe Heat 1 tablespoon oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid. Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef's knife. Add pasta and 1/4 cup reserved pasta cooking liquid to sauce. Serve pasta topped with panko and more Parmesan. Do Ahead Sauce can be made 1 day ahead.

Salmon Gravlax It's not Christmas in Norway without gravlax! two salmon fillets, similar in size, skin on (weighing about 3 lbs total) large bunch fresh dill 1/4 cup Kosher (or pickling) salt 1/4 cup granulated sugar 2 tablespoons crushed black peppercorns lemon wedges, for garnish Lay both halves of fish on plate. Black Bread or Pumpernickel is the perfect pairing for gravlax! Photography by Alexandra Grablewski Made it?

simplyrecipes I’ve recently been cooking my way through some of the older recipes on Simply Recipes and came across this gem—Moroccan spiced grilled chicken breasts. It’s a winner! Boneless skinless chicken breasts are marinated in yogurt mixed with a Moroccan spice mix of cumin, paprika, and cinnamon, and then simply grilled. The yogurt helps tenderize the breasts and the marinade brings life to otherwise boring boneless skinless chicken. What I love about this recipe is that with just the barest of preparation, you can have a delicious meal within minutes. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. The recipe is one we adapted from a recipe in the Sacramento Bee years ago.

Lamb keema with rosti topping 3 tbsp olive oil1 large onion, finely chopped4 garlic cloves, finely choppedKnob of fresh ginger, grated2 long green chillies, deseededand finely chopped2 tsp cumin seeds2 tsp coriander seeds½ tsp ground turmeric½ tsp hot chilli powder750g good-quality lamb mince300ml lamb stock, hot5 large vine tomatoes, skinned and chopped300g baby spinach1 tbsp lemon juice1 tsp garam masala1 medium maris piper potato, coarsely grated1 sweet potato, coarsely grated1 medium onion, finely sliced Heat 2 tbsp of the olive oil in a wide medium saucepan over a medium heat. Add the chopped onion, season well and fry until softened. Add the finely chopped garlic, grated ginger and green chillies and fry for 2-3 minutes more. To speed up the chopping time, put the garlic, ginger and chillies in a small blender and blend until roughly chopped.

Canada Day Burger | Beef Recipes Getting a burger just right is about building up a whole collection of flavours and textures into an almighty friendship. The natural blend of fat and lean meat is perfect in these chuck steak burgers, so not only are they super-juicy, but they deliver big on the flavour front, too. Divide the minced chuck steak into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 2cm wider than your buns. Place on an oiled plate and place in the fridge to firm up. To make the slaw, add the yoghurt and both mustards to a large bowl and squeeze in the lemon juice. Remove the tatty outer leaves from the cabbages and peel the onion and carrot. Season the burgers with a small pinch of salt and pepper and the cumin seeds, then place onto the barbecue or griddle pan. Meanwhile, cook the bacon until sizzling and golden brown all over, then remove to kitchen paper to drain. Cut the burger buns in half and lightly toast them, cut-side down.

French dip sandwich recipe Step 1 Heat the oven to 150C/fan 130C/gas 2. Heat an ovenproof casserole. Step 2 Put in the pan and brown on all sides, until it has a really deep colour. Step 3 Take the beef from the gravy, trim away any fat or other straggly bits, cool to room temperature and chill for 2 hours (this will make it easier to slice, see note). Step 4 Warm the rolls in a low oven, then split and spread thinly with mustard. Cook's tip Cooking then chilling the beef is a trick that delis use, which makes it so much easier to slice the meat thinly. What wine to drink with boeuf bourguignon Our wine expert Victoria Moore suggests four affordable bottles of wine to drink with boeuf bourguignon. Plus: Victoria's easy boeuf bourguignon recipe. Long, slow-cooked beef casseroles are friendly dishes; not just to the cook who can make them in advance and then swish around the kitchen feeling tidy and in control but also to wines. At least, they are friendly to French wines. Boeuf bourguignon was – as the name suggests – originally made with red wine from Burgundy. Pinot noir, in other words – savoury and dry but also relatively light-bodied. Château de Pizay Morgon 2012 France, 13% (£8.99, Majestic) Morgon is always the most hefty of the named beaujolais cru but this is still a light red, supple and smooth and filled with bright red berries, ready for spring. Domaine de la Meynarde Plan de Dieu 2012 France, 14.5% (£8.49, M&S) This is a superb, dusty red blend from Southern Rhône. La Bastide Blanche Bandol 2011 France, 15% (£14.79, Waitrose) Not many people have heard of the Dao.

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.

Spaghetti Bolognese | Pasta Recipes 1. On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. Jamie's top tip: "This recipe makes double the amount of sauce you need, so freeze half for another day." 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. Jamie's top tip: "This recipe makes double the amount of sauce you need, so freeze half for another day."

American Chef's Salad | Recipes | Delia Online Before you start, pre-heat the grill to its highest setting and let it heat up for at least 10 minutes. Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning. Now place the bacon on some foil on the grill pan, and grill until it's very crispy – about 7 minutes – then remove it to drain on some kitchen paper and crumble it into small pieces. Next slice the garlic sausage, first into ¼ inch (5 mm) slices, then cut the slices into ¼ inch (5 mm) strips. To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and rocket. Add the remaining dressing and toss again so that everything gets a good coating.