Classic braise of flageolets, celery and wine Easy fish pie 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.
Mushroom and pepper biryani recipe For a healthy vegetarian curry, try this simple recipe INGREDIENTS 350g long-grain rice 2 tbsp vegetable oil 250g closed-cup mushrooms, sliced 1 onion, finely chopped 1 clove of garlic, crushed 1 red pepper, deseeded and chopped 125g fine green beans, chopped 1 tbsp medium curry powder 1 tsp cumin seeds 100g frozen peas chopped fresh coriander, to garnish Smoked ham hock and barley risotto primavera A mix of risotto rice and pearl barley makes a lovely, nutty risotto. Ask the butcher if you need to soak the smoked ham hock overnight to remove any excess saltiness as this will affect the finished stock. 3 hours + cooling Serves 6 Easy smoked ham hock 1, soaked overnight if neededcarrot 1unsalted butter 100g, dicedonions 3 medium, 1 halved, 2 finely dicedgarlic 2 clovesthyme a sprig, finely choppedrisotto rice 200gpearl barley 200gpeas 150gbroad beans 150g, double pod if you likeasparagus spears 6, sliced on an anglespring onions 4, sliced on an anglegreen beans 20, cut into short lengthsmascarpone 100gparmesan 85g, grated Put the ham hock into a pot full of clean, cold water with the carrot and halved onion. Bring to a simmer and cook for 2 ½ hours, skimming the surface now and again. Melt the butter in a heavy pan and add the onion, garlic and thyme. Add the rice and the pearl barley and cook for a couple of minutes until coated in the butter.
The 20 best one-pot recipes: part 4 | Life and style Meera Sodha’s baby aubergines stuffed with peanut and coconut I went to Kanora in Gujarat to visit the birthplace of my grandfather. I asked around for the old Lakhani house. A village elder pointed it out. Serves 4 as a main coursebaby aubergines 12 (800g)desiccated or freshly grated coconut 60groasted unsalted peanuts 120gfresh coriander 40ggarlic 8 clovesgreen finger chilli 1tomato puree 2 tbspground cumin 1 tspground turmeric ¾ tspsugar 1 tspsalt 1¾ tsprapeseed oil 3 tbsponion 1 large, sliced Cut each aubergine in half lengthways, but don’t cut through the stem. Put a large lidded frying pan over a medium heat and, when hot, toast the coconut and peanuts for 2-3 minutes, until the coconut is starting to brown. Open each aubergine out like a flower and fill with the coconut mixture, using your hands. Next, put the oil into the frying pan over a medium heat. Tomer Amedi’s cod chraymeh Season the cod fillets with salt, then gently slide them into the stew.
ol steamed aubergine with a garlicky dressing 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. 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.
Sharing pan fondue with garlic toasts, roasted radishes and asparagus 200g fontina cheese (from Ocado and cheesemongers), cubed250g camembert or brie, cubed1 fat garlic clove, thinly sliced6 fresh thyme sprigsGlug dessert wine (or a little honey and extra-virgin olive oil) For the roasted vegetables 250g asparagus spears Olive oil to drizzle300g mixed radishes20g butter For the herby garlic toasts 1 fresh baguette, sliced 1cm thick4 tbsp extra-virgin olive oil, plus extra to drizzle1 fat garlic clove, crushed Small bunch fresh parsley, leaves chopped
Baked salmon with hummus and herbs Herby potato and ham hock tortilla 2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar)50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free-range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20cm non-stick frying pan set over a medium heat. Add the remaining 1 tbsp oil to the pan and set over a low-medium heat. Meanwhile whisk the eggs in a mixing bowl. Turn down the heat to low, then return the onions to the pan along with the ham hock. 01.Release the sides of the tortilla with a palette knife, then invert onto a plate (see Know-how).
The 20 best French recipes: part 2 | Life and style The Roux brothers’ moules au cidre du pays d’auge (mussels in cider) Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream. For Michel, the great delight is to drink a medium dry cider with the mussels. Serves 4butter 120gshallots 3, finely choppedmedium dry cider 400mlthyme 1 sprigbay leaf 1double cream 200mlmussels 1kg, preferably bouchot, scrubbed, debearded and well washedsalt and freshly ground pepperchives 1 tbsp, snipped, to serve Melt 40g butter in a large saucepan. Raise the heat to very high and cook for 3-4 minutes, shaking the pan every minute, so that the mussels at the bottom rise to the top. Pour the juices into a saucepan and reduce to a light juice. Pour the mussels into a soup tureen or china salad bowl. For a more attractive presentation, leave the mussels on the half shell. Claudia Roden’s bouillabaisse Bouillabaisse is a meal in itself, or rather two courses – a soup and a separate fish dish.
Thyme roast lamb with lentils, feta, olives and herbs 4 tbsp balsamic glaze1.5kg boned and rolled British lamb leg5 fresh thyme sprigs, chopped/ torn into short lengths500ml good-quality fresh chicken stock1 garlic bulb, sliced in half horizontally290g jar pitted black olives, drained For the lentils 500g puy lentilsGood drizzle extra-virgin olive oil1 bunch fresh oregano, leaves picked and finely chopped1 bunch fresh basil, leaves picked4 spring onions, finely slicedJuice ½ lemon200g fetaAleppo chilli flakes – optional Useful kit, but not essential Digital probe thermometer Hot-Smoked Salmon Pie This would be my choice for Christmas Eve supper – done and dusted in the morning, or even the day before, then just whisked out of the fridge and into the oven. Fresh, shelled, imported peas involve no work and make an excellent accompaniment, as does stem broccoli with a generous sprinkling of Parmesan cheese. Serves 4 This recipe is from Delia's Happy Christmas First steam the potatoes sprinkled with 1 teaspoon of salt for about 25 minutes, until they are absolutely tender, then drain off the water and return them to the saucepan and cover with a clean tea towel for 4 minutes. Then add the butter, mik and creme fraiche and use an electric hand whisk on slow to break up the potatoes and then increase it to high and whip them up to a smooth, creamy, fluffy mass, then add some seasoning. Meanwhile make the sauce; place the first four ingredients into a small saucepan, set it over a gently heat. Now preheat the oven to 200C/gas mark 6