Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad At the football club we're always trying out new ideas for vegetarians (ie the real ones who don't eat fish). This one's a real winner and can hold its own against any meat or fish recipe. If you're serving it as a main course, it's nice with some nutty brown rice. Serves 6 as a starter or 4 as a main course This recipe is taken from How to Cook Book Three and Delia's Vegetarian Collection Spring Adana lamb kebab with flatbreads recipe Le Bab Step 1 Make the sousing liquor for the radishes by dissolving the sugar and a pinch of salt in the malt vinegar. Quarter or halve the radishes depending on their size, put them in a small bowl or cup and pour the liquor over, making sure they’re covered. Chill overnight. Step 2 Mix all of the kebab ingredients well in a bowl and season with pepper and a little salt – the mixture will already have soy sauce in it, so be wary of adding too much salt.
Beer in the Kitchen: How To Make Beer Chili Beer Chili is one of my absolute favorite things to make during cold winter months. It’s super easy, so anyone who can brown some meat and cut up a few vegetables can do it, and it’s oh so good. I’ve tried making both vegetarian and meat versions of this. In all honesty, I think that the meat is kind of essential to pull this one off (it tends to flavor the meat more than anything else), but if you’re a vegetarian don’t let that stop you from giving it a try as well. Spinach Gnocchi with Four Cheeses First boil the potato, leaving the skin on, which will take about 25 minutes. Meanwhile, pick over the spinach, remove the stalks, then rinse the leaves. Place them in a large saucepan over a medium heat and cook briefly with a lid on for 1-2 minutes, until wilted and collapsed down. Then drain in a colander and, when cool enough to handle, squeeze all the moisture out and chop finely. When the potato is cooked, drain and, holding it in a clean tea cloth, peel off the skin and sieve the potato into a bowl. Next add the spinach, ricotta, nutmeg and flour to join the potato, then beat the egg and add half, together with some seasoning.
Spicy chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium-hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1. Beat the eggs together in a large bowl and season with salt and freshly ground black pepper. Heat 1 teaspoon of the oil in a deep,wide,non-stick frying pan over a medium heat.
Vietnamese Spring Rolls with Dipping Sauce - Oriental Return to listing The real cheat element here is that it’s mega-fast to prepare but looks as though it took an age! Serves 4 as a starter or snack This recipe is from Delia's How to Cheat at Cooking Pour some warm water into a roasting tin, and have a clean tea-towel laid out flat on the work-surface. Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables 70ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced For the honey glaze 25g clear honey20ml soy sauce (we like Kikkoman)2 tsp fish sauceZest 1 lime
Bacon and egg pie For the shortcrust pastry 300g plain flour, plus extra to dust150g chilled salted butter, chopped or grated60ml ice-cold water For the filling Noodle, chicken and aubergine coconut laksa ½ x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400ml can reduced-fat coconut milk 600ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways ½ tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1. In a wide bowl, cover the noodles with boiling water and set aside for 5 minutes to soften. Drain, refresh in cold water and set aside. 2. Meanwhile, preheat the grill to high. Put the aubergine on a baking tray, brush with the oil and season with salt.
BBQ paneer with beetroot, coconut and crispy shallots recipe Step 1 Dice the paneer into 4cm cubes and soak in water for 30 minutes. Drain, then combine the marinade ingredients and mix with the paneer. Cover and chill overnight, or for at least 1 hour. Step 2 Smoked mackerel and chorizo potatoes 200g piece chorizo, roughly chopped2 small onions, chopped900g potatoes, cut into small cubes250g cherry tomatoes, halved4 peppered smoked mackerel fillets, skinned Large handful of fresh parsley leaves, chopped 1. Heat a large, non-stick frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.2.
Ultimate steak and chips with a rich mushroom sauce 3 medium rooster potatoes (150g each) or similar, sliced into thin chips 3 tbsp rapeseed oil3 fresh rosemary sprigs, leaves of 1 finely chopped2 rib-eye steaks (about 250g each)20g butter For the rich mushroom sauce 20g dried mixed mushrooms (or 75g other fresh strong-flavoured mushrooms, such as shiitake, sliced)125ml beef stock, hot1 tbsp butter1 tbsp olive oil 2 garlic cloves, roughly chopped½ small onion, thinly sliced75g button mushrooms, thinly sliced 75ml white wine3 tbsp double cream