Ham in Coca-Cola Brought to you by Nigella Lawson, this traditional recipe from the Deep South, involves simmering a juicy ham joint in sweet spiky cola This recipe is from How to Eat, with some rejigging (just because it's not in my nature to leave completely alone) and I don't apologise for reproducing, or rather recasting, it because I simply cannot urge you to try this strongly enough. The first time I made it, it was, to be frank, really just out of amused interest. And the salty, sweet liquor it leaves behind in the pot after it's cooked makes an instant base for the most fabulous black bean soup. But just one thing before we start: don't even consider using diet cola; it's full-fat or nothing.
Food - Recipes : Saag aloo with roasted gobi curry Roast leg of lamb with goats cheese, rosemary, mint & lemon vinaigrette Recipe : Gordon Ramsay Recipes Main content Recipes Chefs Video Recipes Glossary Wine Restaurants Try It, Rate It Articles Experts Forum Win More LifeStyleFOOD.com.au Roast leg of lamb with goats cheese, rosemary, mint & lemon vinaigrette Recipe by Gordon Ramsay from The F Word Roast leg of lamb with goat’s cheese Mint and lemon vinaigrette Add To My Shopping List Roast leg of lamb with goat’s cheese: Preheat oven to 220C/gas 7 and put a roasting tray in the oven. Mint and lemon vinaigrette: For the vinaigrette pour the olive oil into a small mixing bowl. Notes Copyright © Gordon Ramsay Angus Hughson Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Roast leg of lamb with goats cheese, rosemary, mint & lemon vinaigrette. loading... 2010 Preece Cabernet Sauvignon Cracka's Price $11.50 Buy Now 2010 Yering Station Little Yering Cabernet Shiraz Cracka's Price $18.99 Buy Now 2011 Forester Estate Cabernet Sauvignon Cracka's Price $28.99 Buy Now 2012 Wolf Blass Eaglehawk Merlot Cracka's Price $10.99 Buy Now Cracka's Price $17.99 Buy Now
Roasted butternut squash with cardamom and nigella seeds recipe, plus grilled lamb rack with smoky tomato salsa | Yotam Ottolenghi Roasted butternut squash with cardamom and nigella seeds (V) By roasting the butternut with Indian spices and some stock, it properly soaks up the flavours and ends up tasting marvellous. Serves four. 20g unsalted butter1 tbsp olive oil1 large red onion, peeled and cut into 1cm-thick slices1 large butternut squash, peeled and cut into 3cm piecesSalt30g pumpkin seeds1 tsp nigella seeds, plus extra to garnish½ tsp each ground cumin and coriander¼ tsp ground turmeric4 cardamom pods, lightly crushed1 cinnamon stick1 green chilli, halved lengthways1 tbsp caster sugar200ml vegetable stock100g Greek yoghurt1 tbsp chopped fresh coriander Heat the oven to 200C/400F/gas mark 6. Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar. Serve warm with yoghurt spooned on top, a sprinkling of chopped coriander and a few nigella seeds. Grilled lamb rack with smoky tomato salsa The yoghurt needs to be strained overnight to firm up and intensify in flavour.
Sri Lankan Palak Dal Recipe How to make Palak Dal (Spinach Dal) Ever since Siri hosted AWED Sri Lanka Recipes event, I got hooked to the cuisine. I had borrowed a book and this is the third recipe I tried from it. A simple palak dal recipe (lentils and spinach) but enhanced in true Sri Lankan way not to mention the addition of the ever-present coconut milk. Fresh Green Spinach The book I had only mentioned dal and I wasn't sure which dal they were referring to. Soaked Toor Dal for Palak Dal Sri Lankan Palak Dal /Lentils with SpinachPreparation time: 40 minsServes: 2 to 4What I Used:1.5 cups toor dal A big bunch of spinach, chopped (about 4 cups loosely packed) 1 small onion, chopped fine 1 small tomato, chopped fine 2 dried red chillies 2 garlic pods, crushed A 1" piece of cinnamon 1/2 tsp cumin seeds / jeera 1.5 cups light coconut milk Salt to tasteFor tempering:2 tsp oil 1/2 tsp mustard seeds A few pieces of rampe/ pandan leaves or curry leavesHow to make Palak Dal:1.
the best aloo gobi Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online
vegetable bhaji salad Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online Vietnamese Pumpkin* and Coconut Curry | Vegetarian Recipe Club | The biggest collection of tried and tested Vegan and Vegetarian recipes on the internet This Vietnamese pumpkin* and coconut curry is taken from The Green World Cookbook by Rachel Demuth. Photo by Corin Jeavons. Ingredients: Garlic paste: 4 garlic cloves, chopped 1 red chilli, chopped 2.5cm fresh ginger, peeled and chopped 1 tbsp sunflower oil 1 onion, sliced 1 tsp turmeric 8 cardamom pods, crushed (remove husk) small piece of cinnamon bark 400 ml coconut milk 150 ml water 250g pumpkin, peeled and cut into cubes* 125g sweet potato, peeled and cut into cubes 125g courgette, cut into cubes 1 tbsp lime juice handful of fresh coriander salt and pepper To serve: Thai fragrant rice * You can use butternut squash. Method: 1. 2. 3. 4. 5.
Butternut Squash, Chickpea and Spinach Curry | Butternut Squash, Chickpea and Spinach Curry This has been a great couple of weeks for festivities. Diwali, Halloween, Day of the Dead last week, and Guy Fawkes coming up. It certainly takes the bite out of the impending Winter! I always like to celebrate anything like this with food if I can, hey, I don’t need an excuse I know, even if it’s just for me, or, better again with friends. Last week was busy but I did sneak in a dish that would in some way cover Diwali and Halloween, well, kind of. Diwali being a Hindu festival is all about vegetarian food, particularly curry, snacks and sweets. I had an ulterior motive, I felt I needed a few veggie days, or veggie meals at least. It’s very easy and very light. This will serve 4. Ingredients: Spices: 1 tbsp cumin seed 1 tbsp coriander seed 1/2 tbsp turmeric 8 black peppercorns Method: Grind the spices in a pestle & mortar. Similar posts: Prawn Curry Like this: Like Loading... Author: Niamh I like food.
Food - Recipes : Vegetarian curry with Indian cheese, tomatoes and peppers (paneer jalfrezi) Food - Recipes : Sweet potato and chickpea curry