Spicy Grilled Chicken with Lemon and Parsley Recipe Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl. Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere. Grill chickens, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5–8 minutes. Meanwhile, drizzle bread on both sides with 1/4 cup oil total and grill over direct heat until toasted and lightly charred, about 4 minutes; transfer to a platter. Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes. Place chickens on top of bread and scatter parsley over. Do Ahead Chickens can be grilled 2 hours ahead; hold at room temperature.
Thai Crab Risotto | Good Food Channel 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 1. 2. 3. 4. 5. 6. 7. 8.
Brazilian grilled crab shells Amelia Freer's butternut squash 'pasta' with sage and pine nuts 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. Now spread them out on a baking tray and bake them on a high shelf for 10 minutes until they are golden. When you are ready to make the salad first poach your eggs see here and whilst they sit in the frying pan, take another frying pan, heat 1 tablespoon of olive oil until it’s very hot, then add the lardons, cook for 4 - 5 minutes then add the onion, garlic and pepper. Keeping them on the move and turning down the heat if it gets too hot, cook for about 6 minutes until the ingredients are toasted round the edge. Let it all bubble a bit and season with salt and pepper. Return to HomepageVisit the Delia Online Cookery School with WaitroseClick here to go to Waitrose.com Related recipes
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 Roasted butternut squash and pine nut quinoa recipe • mixed dried herbs (I like oregano, herbs de provence, thyme and rosemary) • 1 tsp paprika • 1 cup of quinoa • 1 lime or lemon • a large handful of long-stemmed broccoli • a handful of fresh coriander • ⅓ of a cup of pine nuts • a dozen cherry tomatoes Preheat the ove to 190°C/gas mark 5. Slice the squash in half, then peel off the skin and remove the seeds. Place the squash on a baking dish and drizzle with olive oil, a pinch of dried herbs, a teaspoon of paprika and a sprinkling of salt. Bake for about 15 to 20 minutes, until deliciously soft. Meanwhile make the quinoa. Chop the broccoli into segments and roughly chop the coriander leaves. Toast the pine nuts in a dry frying pan on a high heat, for about three to four minutes. Slice the cherry tomatoes into quarters. Once the quinoa and the squash are cooked, remove from the heat and stir them together along with the pine nuts, a drop more lime and the cherry tomatoes. Deliciously Ella: how to go gluten-free naturally
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. Unroll the pastry and use to line a 20cm x 30cm shallow, loose-bottomed, fluted tart tin. Freeze it: at the end of step 4. Summer lamb and dill biryani recipe onion 1 large, roughly chopped garlic 3 cloves, roughly chopped ginger 5cm chunk, peeled and roughly chopped green chillies 3, roughly chopped natural yogurt 6 tbsp lamb neck 1kg, cut into chunks basmati rice 350g dill 2 small bunches, chopped coriander a small bunch, chopped butter 100g, melted chilli powder 2 tsp cardamom pods 6, seeds removed and ground cinnamon stick 1, broken in half cloves 6, ground garam masala 2 tsp saffron a good pinch, soaked in 3 tbsp boiling water natural yogurt, naan breads and mango chutney or lime pickle to serve