Roasted beetroot tart with thyme, olives and Parmesan recipe Meanwhile, slice the beetroots into ½cm-thick rounds. Place in a bowl with the garlic, thyme and bay and season well. Add a few generous glugs of oil and mix well with your hands. Cover a baking tray in foil and lightly oil. Spread out the beetroot in an even layer, then add a few splashes of water, then place in the oven for 10 minutes until just cooked. Place the beetroot leaves in a pan with a few splashes of water, cover with a lid and cook over a medium heat until wilted, then scoop out and leave to cool and drain on kitchen paper.
Simple chicken stir fry with vegetable, egg and peanuts (low FODMAP, gluten free) « Delish Home Cook - Asian inspired, FODMAP friendly, gluten free and more.. Simple chicken stir fry with vegetable, egg and peanuts (low FODMAP, gluten free) Posted on Updated on On Fridays I work from home so I can drop my little boy off at school and pick him up. I am often swamped with work and I have something really quick for lunch at home (like a bowl of instant noodles cooked in the microwave).
Roast pork ramen Ramen is a classic and very popular Japanese noodle soup with many variations. Our version uses a marinated roast pork that adds plenty of Asian flavour and fragrance. 40 minutes. Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils Begin by cutting each chicken breast into 5 evenly sized pieces and place these in a bowl. Then cut one half of the onion into quarters (reserve the other half for the lentils) and separate into layers, adding them to the chicken, along with the rest of the ingredients and a seasoning of salt and pepper. Now give everything a good mixing, cover with a cloth and go away and leave it in a cool place for at least half an hour. While you are marinating the chicken, if you are using wooden skewers you need to soak them for 30 minutes in hot water (to prevent them burning). Then when you're ready to cook the chicken, pre-heat the grill for 10 minutes to its highest setting and set the grill tray 4 inches (10 cm) from the element.
Chilli chicken and broccoli noodles Chicken noodles are a quick, easy and delicious dinner recipe. The broccoli adds a healthy crunch and the the chilli and ginger add a fiery kick. 20 minutes. Serves 2. Easy onion 1, slicedoilskinless chicken thigh fillets 3, quarteredchilli flakes a big pinchsoy sauce 1 tbspbrown sugar 3 tspground ginger a pinchrice wine or white wine vinegar 1-2 tbspbroccoli 1 head, florets broken off and stalk finely sliced, blanchedegg noodles 2 nests, cooked
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables 70ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced For the honey glaze 25g clear honey20ml soy sauce (we like Kikkoman)2 tsp fish sauceZest 1 lime
Chicken katsu curry - Lulu's notes This indulgent curry is a real treat and easier to make than expected. The breadcrumbs provide a great texture to hold the rich sauce. 45 minutes + chilling. Herby potato and ham hock tortilla 2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar)50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free-range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20cm non-stick frying pan set over a medium heat. Finely slice the onion, then, when the oil is shimmering hot, add to the pan and stir-fry for 10 minutes or until soft and golden. Transfer to a plate.
Sea bass, clam and chorizo cataplana - Lulu's notes In the November issue (on sale now) we go shopping in Loule market with Andrew McGie, the executive chef of Conrad Algarve, to buy ingredients for his amazing cataplana. Cataplana refers to the clamshell-shaped dish in which the recipe is cooked (you can find one on amazon). If you fancy making it yourself, here’s the recipe. We haven’t made it in the test kitchen yet so if you beat us to it, let us know how you get on. Find out about some exciting Portuguese pop-ups happening in the UK over the next few months at tasteportugal.london.com Serves 4