Classic braise of flageolets, celery and wine Party-time Mexican tacos I made these tacos for my good friend, actor and director, Dexter Fletcher, who first tried these in Playa del Carmen in Mexico. I've also knocked together a super-fresh, zingy, spicy salsa to drizzle on top – it's a great dip for corn chips or even with grilled fish or meat, so if you've got any leftover don't be afraid to be adventurous with it. Preheat the oven to 190ºC/375ºF/gas 5. Remove the chicken from the fridge and leave to come up to room temperature. Bash the thyme leaves in a pestle and mortar with a good pinch of salt and pepper, then rub all over the chicken with a lug of olive oil. Meanwhile, place the flour and a pinch of salt in a large bowl, then gradually add 2 tablespoons of olive oil and 150ml of cold water, stirring continuously until the mixture comes together to form a rough dough. To make the salsa, preheat a griddle pan over a high heat. On a flour-dusted surface, roll the dough balls into circles, roughly the thickness of a playing card.
One-Pot Baked Pasta Recipe | Bon Appetit Place racks in center and top third of oven; preheat to 325°. Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta). Meanwhile, heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Cook pasta in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type). Remove foil and sprinkle top with remaining one-third of cheese. Stilton and red onion burgers recipe Begin by making the burgers. Tip the mince into a mixing bowl with the red onion marmalade, breadcrumbs and crumbled stilton. Pull the leaves from the thyme sprigs and add to the bowl with some salt and pepper. Use your hands to thoroughly mix all of the ingredients together. Meanwhile cook the mushrooms. Turn the grill to a high setting and grill the burgers for roughly 5 minutes on each side or until cooked to your liking. Toast or char-grill the burger buns, then spread one side with any sort of relish and stack them up with the burgers, gherkins, salad and cooked mushrooms. If you only use 2 burgers, the remaining 2 will keep, uncooked, for 2 or 3 days in the fridge or for up to a month in the freezer. More burger recipes Perfect homemade beef burgers Vegetarian recipes: the really hungry burger
BBQ Chicken | Chicken Recipes Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. Fondue with herbed toast spoons Fragrant crispy chicken recipe Ingredients 675g boneless, skinless chicken thighs 600ml groundnut or vegetable oil 2 tsp sesame oil 2 tbsp finely chopped spring onions 2 tsp sugar For the marinade 3 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp dark soy sauce 3 spring onions 2 slices fresh ginger 1 tbsp honey 1 tsp five-spice powder 1 tsp roasted and ground Sichuan peppercorns Place the chicken thighs between two pieces of clingfilm and lightly pound them until they are evenly flat. Put them in a bowl and set aside. To make the marinade, combine the rice wine, soy sauces, spring onions and ginger in a blender and purée. Remove the chicken from the bowl and reserve the marinade. Hamish Anderson’s wine choice 2010 Vision Single Block Riesling, Cono Sur, Bío Bío, Chile £8.99, Oddbins. Riesling’s perfume and charm has an uncanny ability to pair with fragrant Asian dishes. Why not try your Chinese recipes with a Riesling, available from only £7.99 a bottle at Telegraph Wine?
Grilled aubergine sabich salad recipe Step 1 Boil the kettle, and tip the bulgar wheat into a bowl with some seasoning. Pour over just enough boiling water to cover, cover with clingfilm and leave while you prepare the rest. Step 2 Sit the hen’s eggs in a large pan with enough cold water to cover them. Step 3 Heat a griddle or frying pan. Step 4 Stir the onion, celery, cucumber and tomato through the bulgar wheat with the mint, coriander and most of the parsley, plus 2 tbsp oil, the zest and juice from 1 lemon. Step 5 Mix the remaining lemon juice with the tahini paste, yogurt and sesame seeds – saving a few to sprinkle on the top. Step 6 Pile the salad and eggs on a platter.