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Spring mushroom risotto | delicious. magazine Place the dried ceps in a jug and fill with 1 litre of boiling water, then add the saffron. Stand for 10 minutes.Meanwhile, in a large saucepan, heat the olive oil and butter, then add the whole garlic cloves and onions, then sprinkle with the sugar. Sauté for 5 minutes, until the onions are soft. Add the St George’s, morels and horse or button mushrooms and sauté for 2 minutes. Season with a pinch of salt, then add the rice, coating with the mixture and add the wine and lemon. From food writer Liz O’Keefe’s upcoming mushroom cookbook co-authored with the Mushroom Man Michael Hyams.
Danish recipes: hotdogs, mussels and a chocolate marzipan bar | Trine Hahnemann | Food Hotdogs are Copenhagen’s street food. It was the first and the only one for many years. We have a nickname for a hotdog stand: “Restaurant Cold Feet”. Growing up in the 1970s, having a hotdog was a treat. I remember mostly having homemade hotdogs at special occasions, and often at birthday parties. Danish hotdogs You can find hotdogs all over Copenhagen. Makes 10 For the rolls:yeast 25g, fresh salted butter 50gwhole milk 300ml, lukewarmstrong white flour 500g, plus more to dustsugar 1 tbsp fine sea salt 1 tsp egg 1, lightly beaten For the cucumber salad:apple cider vinegar 250mlwater 3½ tbsp caster sugar 125g sea salt a pinchcucumbers 2 For the hotdogs:sausages 10, good-quality butcher’sonions 100g, fried (see below)onions 4 tbsp, raw choppedtomato ketchupsweet Scandinavian mustardrémoulade (see below) For the fried onions: Makes about 500g onions 750g, finely slicedplain flour 50g sea salt 1 tbsp, plus more to finishvegetable oil 500ml to 1 litre, flavourless, for deep frying Serves 4
Flaky Fish Pie To make the pastry, first of all remove a pack of butter from the fridge, weigh out 6 oz (175 g) then wrap it in a piece of foil and return it to the freezer or freezing compartment of the fridge for 30-45 minutes. Then, when you are ready to make the pastry, sift the flour and salt into a large roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, which will protect it from your warm hands. Now take a palette knife and start to distribute the gratings into the flour – don't use your hands yet, just keep trying to coat all the pieces of fat with flour. To make the filling, place the fish in a medium-sized saucepan with just enough milk to cover, bring to the boil, cover and simmer gently for about 5-10 minutes. Bring the sauce to the boil, simmer gently for 6 minutes, then take the pan off the heat and add the flaked fish, chopped capers, gherkins, parsley and eggs. When you're ready to cook the pie, pre-heat the oven to gas mark 7, 425ºF (220ºC).
20 best easy autumn recipes: part 1 | Food Simon Hopkinson’s mushrooms on toast Of an occasional Sunday evening, Dad would make the most delicious mushrooms on toast. Well, actually, he didn’t make toast; rather, he would make the most delicious, perfect squares of immaculately fried bread. It seems obvious when you think about it, for however well-toasted is a slice of bread – even the most accommodating of crusty sourdough – it will, inevitably, begin to slightly sog about halfway through munching. His mother, not the most inspired, kitchen-wise, would have simply opened a can of Chesswood creamed mushrooms and warmed them through on the Aga. Shall we upgrade a little? Serves 2dried morels 20g (the tinier, the finer)boiled water 150g butter a thick slice salt and pepperwhite bread 2 thick-ish slices, crustless duck fat or butter medium sherry 50g dry vermouth 50g shallot 1 small, chopped garlic a scrap, crushedflour 1 tsp whipping cream 100g lemon juice a healthy squeeze chives ½ tbsp, snipped
Roast topside of beef | Beef recipes Roast topside of beef With rich red wine gravy Dairy-freedf Roast topside of beef “Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for! Serves 12 Cooks In2 hours DifficultyNot too tricky BeefChristmasSunday lunch Nutrition per serving Calories 375 19% Fat 9.8g 14% Saturates 3.2g 16% Sugars 5g 6% Salt 0.93g 16% Protein 62.1g 124% Carbs 8.2g 3% Fibre 1.6g - Of an adult's reference intake Please enable targetting cookies to show this banner Tap For Method Ingredients 3 kg topside of beef olive oil ½ a head of celery 2 carrots 1 onion 1 bulb of garlic 3 fresh bay leaves 3 sprigs of fresh rosemary GRAVY 1 heaped tablespoon plain flour 1 heaped tablespoon blackberry or blackcurrant jam 125 ml red wine 1 litre organic beef stock Share this Recipe Please enable functionality cookies to use this feature Tap For Ingredients Method Tips null
Spicy yogurt tortillas 8 x 25cm flour or corn tortillas75ml sunflower oil1 tsp fenugreek seeds1 tsp mustard seeds½ tsp ground turmeric1¼ tsp salt1¼ tsp sugar2 handfuls fresh coriander,finely chopped125g full-fat natural yogurt For the masala 4-6 green chillies, roughly chopped 2-3 garlic cloves, halved4cm fresh ginger, roughly chopped 01.For the masala, grind or whizz the chillies, garlic and ginger to a fine paste with a pinch of salt, using a pestle and mortar or a blender.02.Tear the tortillas into roughly 4cm squares. This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books). Don’t worry if the yogurt curdles a little – it’s fine for this particular dish. Nigel Slater’s mackerel with pear and red onion recipe | Food The recipe Peel and finely dice 1 medium-sized red onion. Put it into a stainless steel pan to which you have a lid, pour in 150ml of red wine vinegar and bring to the boil. Lower the heat and simmer for 10 minutes then set aside, covered by the lid. Heat an overhead grill. Pick the leaves from a small bunch of parsley, about 8 sprigs should do, and stir them into the pear and onion dressing. Place the fillets on warm plates, then spoon over the pear dressing. The trick The pear should retain its crispness, so it remains refreshing. The twist The mackerel benefits from having a slightly tart, crisp dressing. Email Nigel at nigel.slater@observer.co.uk or follow him on Twitter@NigelSlater The Observer aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide As 2018 draws to a close…. … we’re asking readers to make an end of year or ongoing contribution in support of The Guardian’s independent journalism.
OFM’s classic cookbook: Madhur Jaffrey’s An Invitation to Indian Cooking | Food Madhur Jaffrey was one of the very first guest teachers at the Ballymaloe Cookery School, in 1986. I knew about Madhur from her BBC series, and my mother-in-law, Myrtle, had some of her books, including An Invitation To Indian Cooking, which we used to cook a lot from. I had never rung America before [Jaffrey lives in New York]. An Invitation To Indian Cooking took the mystery out of Indian food for so many of us. Early on, I was intimidated by the length of the list of ingredients in her recipes, but I remember Madhur saying in her class – as she does in the book – five or six of them will be spices, and all you need is a really good spice cupboard, then you just need to sprinkle them in. The highest compliment you can give any cookery writer is that their recipes work. The other thing that is a great help is that she gives tips about what combinations of dishes to serve, which is also very important when you’re cooking recipes from a different culture. Kheema – minced meat Moong dal
Chicken jalfrezi pie with lime pickle pastry 3 tbsp sunflower or olive oil4 garlic cloves, crushed2-3 (depending on taste) whole dried red chillies, chopped1 tbsp ground cumin1 tsp ground turmeric1 tbsp tomato puree400g tin chopped tomatoes200ml chicken stock6 tbsp full-fat natural yogurt, plus extra to serveA few bushy fresh coriander sprigs, stalks chopped, leaves reserved to garnish12 dried curry leaves, plus extra1 tbsp cornflour mixed with 2 tbsp cold water4 free-range chicken skinless chicken breasts, cut into chunks3 mixed peppers, cut into chunks2 red onions, cut into chunks1 tbsp garam masalaPoppadoms to serve1 fresh red chilli, finely sliced, to garnish For the lime pickle pastry 230g plain flour, plus extra to dust1 tsp salt65g salted butter, chilled and cubed50g lard, chilled and cubed4 tsp soured cream1 tbsp cider vinegar4 tsp cold water1 medium free-range egg, beaten3 tbsp lime pickle from a jar2 tbsp demerara sugar You’ll also need… 1.5 litre pie dish