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Beef banh mi with pickled veg

Beef banh mi with pickled veg
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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

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.

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.

simplyrecipes Method 1 Mix the marinade ingredients (yogurt, lemon juice, cilantro, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. 2 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Grill the chicken breasts over direct high heat a couple of minutes on one side. (The easiest way to test for doneness is with your fingertips. Take care not to overcook, as chicken breasts can easily dry out. Hello! 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.

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.

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."

Veruca Salt – Ghost Notes | Album Reviews It’s unlikely that Veruca Salt’s original lineup of Nina Gordon, Louise Post, Steve Lack, and Jim Shapiro ever imagined influencing bands 20 years in the future. One listen to Colleen Green or Charly Bliss, though, is all it takes to recognize the Chicago band’s importance, even if just with 1994’s American Thighs. Ghost Notes, Veruca Salt’s fifth album, plays out like a thank-you note, but unlike most reunited bands, Veruca Salt don’t aim to recapture the past. Instead, the four-piece ditches easy nostalgia for a thorough embrace of their alternative rock roots. When they returned for Record Store Day 2014 with “The Museum of Broken Relationships”, things seemed like they could go in either direction. The band knows better than to dwell on the past. Maybe it’s because they frequently opt for slower songs. Holding on to feelings of youth while accepting your age is hard no matter the context. Essential Tracks: “Empty Bottle”, “Laughing in the Sugar Bowl”, and “The Sound of Leaving”

Dan Doherty's homemade potato tots, fried egg, spiced avocado and hot sauce recipe Step 1 Bring the potatoes (unpeeled) to the boil in salted water. Simmer for 15-20 minutes, until half cooked, so a knife goes in but feels resistance in the centre. Drain, dry and cool. When cool enough to handle, peel and grate into a bowl, season, and mix well. Step 2 To make the hot sauce, fry the onion and garlic in 1 tbsp oil on a medium heat, until soft. Step 3 To make the avocado, mix all the ingredients together, adding more chilli if you want it spicier. Step 4 Heat a deep fat fryer or a pan of oil no more that 1/3 full to 180C, or until a cube of bread browns in 30 seconds. Step 5 Put the eggs, the potato tots, a good spoonful of avocado on a plate and add a few splashes of hot sauce.

New England clam chowder with oyster crackers recipe Step 1 Make the crackers by putting the ingredients in a food processor and whizzing until you have a mixture that looks like crumbs. Add cold water 1 tbsp at a time, whizzing in-between until you have a firm dough. Step 2 Put the lardons in a cold pan and gently heat until the fat starts to melt out, then turn the heat up a little and fry until they start to brown. Step 3 Meanwhile, put the clams in a shallow pan with 250ml water and bring to a simmer, put a lid on and cook for 3-4 minutes or until all the clams have opened. Step 4 Scoop the lardons out of the pan onto some kitchen paper and tip away most of the fat. Step 5 Take most of the clams out of their shells and add them to the chowder with the cream, then bring back to a simmer.

Radish and tomato salad 4 small cucumbers or 1 large cucumber2 beef tomatoes½ bunch radishes, finely sliced1 spring onion½ bunch fresh dill, chopped100ml smetana (see Know-how) or 100ml full-fat natural yogurt, diluted with ½ tbsp water 01.Slice the cucumbers or cucumber and chop the tomatoes over the bowl you'll serve the salad in. You want to catch the tomato juices because they'll end up making the dressing special.02.Mix all the vegetables and dill together in the bowl. Season the smetana or diluted yogurt well with salt and pepper, then stir through the salad. By the time you finish the salad there will be a wonderful pool of smetana or yogurt, stained with tomato juices and chopped dill, in the bottom of the bowl just asking to be mopped up with crusty bread.

Chipotle Salmon Burger Recipe In a medium bowl, whisk together the mayonnaise, lime juice, and soy sauce. Add the bell pepper, onion, and chopped chipotle peppers, and stir until well combined. Fold in the panko, flaxseed, and beaten egg. Gently fold in the salmon. Divide the mixture into six equal parts and, using clean hands, shape each into a ball. Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties. Heat a medium grill pan or cast- iron skillet over medium- high heat. In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce. To serve, place each burger on a toasted bun, smear on a dollop of the sauce, and layer on the kale and thinly sliced red onion. Clean green tip: Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite- size party appetizers.

Kipper and spinach kedgeree   Spicy Eastern pork burger with Thai chilli sauce and Asian slaw recipe For the chilli sauce 6 large fresh red chillis, half the seeds discarded, flesh chopped roughly 2.5cm (1in) piece fresh ginger, peeled and roughly chopped grated zest of 3 limes and juice of 2 12 cloves garlic, peeled 1 large bunch fresh coriander 300g (10½oz) granulated sugar 125ml (4fl oz) white-wine vinegar 50ml (2fl oz) fish sauce For the slaw 3 tbsp groundnut oil juice of 3 limes 1½ tbsp rice vinegar 4½ tbsp soft light-brown sugar 1½ tbsp fish sauce 1 medium red, white or savoy cabbage 1 large carrot 15g (½oz) coriander leaves 20 mint leaves, shredded 4 spring onions, chopped 1 tbsp peanuts or cashew nuts, roughly chopped 1 red chilli, deseeded and finely sliced 2 cloves garlic, very finely chopped 2.5cm (1in) piece fresh ginger, grated To make the sauce put the chilli, ginger, lime juice and zest, garlic and coriander leaves into a food processor and purée to a coarse paste. Serve in a toasted sesame-seed bun.

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