Lobster and pan-fried wild mushrooms •1 tbsp walnut oil • 2 tbsp neutral oil, such as groundnut or grapeseed • 1 dsp sherry vinegar • Pinch of salt • Squeeze of lemon For the ceps Thai Grilled-beef Salad with Grapes - Thai This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu. First you need to grill the beef in advance, and for medium-rare give it 2-3 minutes on each side. Be careful not to overcook the steak: it needs to be quite pink, as the lime juice in the dressing 'cooks' the beef a bit further.
Tunisian Aubergine Salad with Coriander and Yoghurt You'll need to start this recipe the day before you want to serve it. First salt and drain the aubergines: place them in a large colander and, as you add them, sprinkle with 1 level tablespoon of salt, then cover with a plate and weigh it down with a few scale weights or a similar heavy object. Now place the colander on a plate and leave the aubergine to drain for 1 hour. Warm Poached Egg Salad with Frizzled Bacon and a Sizzling Sherry Vinegar Dressing Return to listing This recipe is adapted from Delia's Winter Collection You can make the croutons ahead. To do this pre-heat the oven to 180C, gas mark 4 then in a bowl toss the cubes of bread with the paprika and some salt first then add the olive oil and toss them again so the oil is evenly distributed.
Sumac Roasted Courgettes with Haloumi Categories Since the rains, the courgettes have gone mad! So we'll be posting a few recipes to help everyone with the glut. Here's one of our favourites... sumac roasted courgettes with haloumi. Sage and onion sausage tart 375g pack fresh ready-rolled shortcrust pastry, at room temperature 1 tbsp olive oil 2 onions, chopped 10 fresh sage leaves, chopped 600g good-quality pork sausages 100g fresh white breadcrumbs 1 egg, beaten 2 tbsp runny honey1 tbsp sesame seeds 1. Preheat the oven to 180°C/ fan160°C/gas 4.
Caribbean shepherd's pie recipe for the filling: 4 tbsp olive oil 900g (2lb) minced lamb 2 onions, roughly chopped 1 large red pepper, or 2 small ones, deseeded and chopped 100g (3½oz) pumpkin, peeled, deseeded and cut into chunks 3 cloves garlic, finely chopped 1 Scotch bonnet chilli, or 1 regular red chilli, deseeded and chopped 2 tsp ground cumin 2 tsp ground allspice 2 tsp ground cinnamon 300ml (10fl oz) lamb stock or water grated zest and juice of 1 orange 6 tbsp tomato purée 2 tsp soft, dark-brown sugar juice of 1 lime for the topping: 1kg (2lb 4oz) sweet potatoes 35g (1¼oz) butter ½ tsp cinnamon ½ tsp ground cayenne 1 tbsp chopped coriander, for serving (optional) Heat 1 tbsp of the olive oil in a casserole and brown the lamb, breaking it up with a wooden spoon. It's important to get a good colour on the meat. You may need to do it in batches as putting too much meat in the pan will make it sweat instead of fry. Transfer the browned lamb to a bowl with a slotted spoon.
Thai Crab Risotto Ingredients Main 30 g butter 2 clove garlic, finely chopped 2 shallots, finely chopped 275 g arborio risotto rice 100 ml white wine 2 green chillies, finely chopped 1.5 tbsp Thai green curry paste, (or to taste) 1 sticks lemongrass, crushed 2 lime leaves 300 ml chicken stock, hot 300 ml fish stock, hot 2 tbsp mascarpone 15 g flat leaf parsley, and coriander mixed 450 g white crab meat, and dark crab meat, fresh 100 g parmesan, grated 50 ml double cream 1 limes, juice only 1 pinches black pepper Method
New potato and chorizo hash with asparagus, poached egg recipe While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring. Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through.