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Chicken enchiladas

Chicken enchiladas
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Dill and coriander gravlax Slow-roast fennel and coriander pork belly with salsa verde For the pork 1 tbsp sea salt2 tsp coriander seeds2 tsp fennel seeds3kg outdoor-reared or free-range British pork belly, ribs removed but retained and skin scored For the salsa verdeLarge handful of fresh flatleaf parsley, finely choppedSmall handful each of fresh basil and mint, leaves picked and finely chopped3 anchovy fillets, finely chopped1 red chilli, deseeded and finely chopped2 tbsp capers, drained, rinsed and roughly chopped75-100ml extra-virgin olive oilJuice of 1 lemon to taste 1. 2. 3. Serve with sautéed potatoes and a bitter leaf saladThe lemon, capers, anchovies and herbs point towards a white wine. Sali boti (Parsi braised lamb) Shredded pork pittas with crumbled feta and coriander 450g Waitrose Slow Cooked Pork Belly 1 tbsp fennel seeds, lightly toasted1 tbsp mayonnaise 1 tbsp Dijon mustardSmall handful of fresh flatleaf parsley, chopped50g ready-cubed feta2 wholemeal pitta breadsHandful of rocket leaves Preheat the oven to 180°C/fan160°C/gas 4. Put the pork belly on a baking tray and cook for 35-40 minutes until piping hot. Remove from the oven and carefully take the skin off the meat. Preheat the grill to high and pop the skin under for 1-2 minutes until crisp.

Thai red chicken and pumpkin curry Pasta all’ Amatriciana - The Happy Foodie Lunch / Starter – Main – Pasta with smoked pancetta and tomato sauce. Amatrice is a town on the central Apennines where on 15th August huge cauldrons of this dish are prepared for the local festa. The sauce is traditionally made with pork jowl, and flavoured with a lot of dried chilli and grated pecorino to counter-balance the fattiness of the meat. Cook time 15 min For how many? Ingredients 350g smoked pancetta cubes 1 tbsp olive oil 1 small onion, very finely chopped Salt and freshly ground black pepper 1 garlic clove, finely chopped 1 dried chilli, seeded and finely chopped 120 ml dry white wine 450 ml tomato sauce 450 g bucatini 6 tbsp freshly grated pecorino Freshly grated Parmesan to serve Instructions Put the pancetta and the oil in a non-stick frying pan and sauté until the fat has run out of the pancetta and the pancetta is crisp and browned. Add the onion and a pinch of salt to the frying pan and sauté for about 10 minutes. More by Anna Del Conte

Stephen Harris: Thai-style mussels with lemongrass Oven-baked Lamb Chops with Onion and Rosemary Sauce Return to listing This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. We like to serve this at home with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and some freshly snipped chives, with some young fresh shelled peas or broad beans. Serves 4 This recipe first appeared in Sainsbury’s Magazine (Dairy Collection). First of all, place the lamb chops in a shallow roasting tin with the onion tucked around them. Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 minutes. Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk. Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream. Return to HomepageVisit the Delia Online Cookery School

Goan-style pulled loin of pork recipe For the marinade 10cm piece cassia bark (or cinnamon stick if not available) 1 tsp (heaped) black peppercorns 5-6 cloves 4-5 large dry red chillies 10cm piece root ginger, peeled and roughly chopped 6-8 garlic cloves, roughly chopped 3-4 small red onions, roughly chopped 2 green chillies 1 tsp (heaped) ground turmeric 100ml tamarind pulp 200ml palm vinegar (or cider vinegar) 50ml sunflower or rapeseed oil 1 tbsp soft dark brown sugar 1 tbsp salt 2kg rolled loin, shoulder or collar of pork 8 small to medium potatoes, peeled and cut into chunks 300-400g pumpkin (peeled if you prefer) deseeded and cut into chunks 3-4 small red onions, cut into chunks 50ml sunflower or rapeseed oil 3 tbsp chopped fresh coriander METHOD Break the cassia bark or cinnamon into small pieces. Crush coarsely in a mortar with the peppercorns and cloves. Gently toast this mixture in a dry frying-pan over a low heat and add the red chillies, torn into pieces. Toast well, but do not burn.