background preloader

Warm new potato, broad bean and chorizo salad with garlic mayonnaise

Warm new potato, broad bean and chorizo salad with garlic mayonnaise

Related:  Vegetablesoverspill 3

How to Make Zucchini Parmesan Crisps Looking for a delicious way to prepare all that wonderful summer zucchini? These Zucchini Parmesan Crisps come together in minutes and deliver the rich salty flavor of traditional potato based parmesan crisps and wedges with fewer calories. This makes for a wonderful snack when enjoying a movie at home, or a nice appetizer plate for a dinner party or backyard BBQ. See how easy they are to make in the quick video below: Potato, cabbage and sausage soup recipe Adding potato to soups makes them creamy and wonderful INGREDIENTS 3 tbsp oil 400g/14oz high-quality Italian sausages, skins removed 1 onion, finely chopped 1 head of fennel, finely chopped 2 sticks of celery, finely chopped 2 garlic cloves, finely chopped 2 tbsp fennel seeds 500g/1lb floury potatoes, peeled and finely chopped 800ml/1 ¼ fl oz hot chicken stock ½ savoy cabbage, core discarded, finely shredded 200ml/7oz double cream METHOD Heat the oil in a large, heavy saucepan and once hot, add the sausages, breaking them up into small bits with your spoon.

Halibut Hobo Packs Recipe - Bon Appétit Recipe Real Talk: Halibut is a firm-fleshed, flaky white fish. If you can’t find it, use something similar, like cod, hake, or salmon (not white, but texturally similar). If you use a thinner fish (like flounder), you’ll have to reduce the cook time; check it after 6–7 minutes. Porcini butter recipe Place the dried porcini in a heatproof container and just cover with almost boiling water to soften and rehydrate. Let them sit for about 10 minutes, giving them an occasional stir. Strain the water, making sure you keep it and then finely chop your porcini. Set aside. In a medium pan over gentle heat, melt the 50 g of butter before adding the eschallots, garlic and thyme. Cook, stirring often for 3-4 minutes.

The Modern Pantry's grilled cornbread, chorizo and eggs recipe 235g cornmeal 200g plain flour ¾ tsp bicarbonate of soda Provençal beef daube 1 large celery stick2 bay leaves3 large fresh parsley sprigs4 large fresh thyme sprigs1kg British braising steak, such as chuck or blade4 tbsp olive oil225g unsmoked free-range bacon lardons, in short chunky strips3 onions, halved and thinly sliced6 fat garlic cloves, thinly sliced600ml red wine, such as cabernet sauvignon200ml good quality fresh beef stock350g carrots, cut into small chunky pieces400g can chopped tomatoes2 anchovy fillets, chopped4 strips pared orange zest100g black olives For the beurre manié (see know-how) 20g soft butter20g plain flour For the persillade (see know-how) 25g fresh flatleaf parsley leaves1 fat garlic clove

Crunchy Pickled Radish Slices After the excesses of festive season, January bears the brunt of cutting back whether it be shopping, alcohol and/or food. The feasting seems to start from the beginning of December so come January, we do crave simpler, lighter food. The trouble is that sometimes it can seem a little bland. These crunchy, pickled radish slices will perk up all sorts of things from salads to steamed vegetables, steamed fish to simply cooked meats. Salmon en papillote recipe • ½ small fennel bulb • 40g butter • 8 sprigs dill, half of them chopped • 4 fillets of salmon (thick pieces from the centre of the salmon) about 140g each • 4 tbsp dry white vermouth