Serves 4
Ingredients
- 4 chicken breast supreme, bone in, skin on
- 2 sprigs fresh rosemary
- 1 garlic clove, lightly crushed
- 3 sprigs fresh thyme
- 1pt chicken or vegetable stock
- Olive oil
- Sea salt and freshly ground black pepper
For the haricot bean salad:
- 300g tinned haricot beans, drained
- 300g baby spinach leaves, washed
- 180g black olives in oil, (drained weight)
- 2 tbsp chopped basil
- 100ml extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
For the roast fennel:
- 2 large fennel bulbs, trimmed and outer layers removed
- Balsamic vinegar, to drizzle
Method
1. Preheat the oven to 200˚C.
2. Cut the fennel bulb into sixths (or quarters if the bulbs are small). Place on a non-stick baking tray, lined with foil and drizzle over a little olive oil followed by an equal amount of balsamic vinegar. Roast for approximately 20 minutes until the fennel is tender and beginning to caramelise. When ready to serve remove from oven and drizzle with a tbsp of the vinaigrette.
3. In the meantime gently heat a pan of stock and add the thyme, rosemary, garlic and a pinch of salt. Add the seasoned chicken breasts and poach over a very gentle heat for approx 6 mins. Remove the chicken breasts and drain. Reserve some of the cooking liquor. Pat the chicken breasts dry and season.
4. Heat some oil in a non-stick pan and fry the chicken breasts until the skin is beautifully crisp and golden approx 4 – 6 minutes. Finally add a little butter and the thyme leaves to the chicken together with a ladleful of the reserved cooking liqueur. Baste the meat for the final minute of cooking to keep it tender. Remove from the heat, keep warm while resting.
5. Mix the haricot beans and the olives together. Pour the mustard vinaigrette over the haricot bean salad and toss to coat. In a separate bowl toss the spinach and basil with a drizzle of the vinaigrette.
6. Place a handful of the spinach on a plate, top with the fennel and beans. Slice each chicken breast in half horizontally and place on the top of the salad, spoon over a final drizzle of the vinaigrette and serve.
January 30th, 2010 | Posted in Recipes | No Comments
Serves 4
Ingredients
- 4 British rose veal escalope, about 170g each and 1 cm thick
- Approx 120ml Marsala
- 15g butter
- 2 large banana shallots, finely sliced
- 80g mushrooms, sliced
- 300ml chicken stock
- 2 medium tomatoes, peeled deseeded and diced
- 1 tbsp chopped chervil
- 2 tbsp chopped tarragon
- Olive oil
- Sea salt and freshly ground black pepper
For the sautéed vegetables:
- 1 red pepper, cored and deseeded
- 1 yellow pepper, cored and deseeded
- 1 medium aubergine, trimmed
- 1 courgette, trimmed
- 1 garlic clove, (unpeeled) smashed
- Few thyme sprigs
- Splash balsamic vinegar
- 1 tbsp flat leaf parsley, chopped
Method
1. Season the veal escalopes with a little salt and pepper on both sides. Heat a little olive oil in a heavy based pan. Quickly sauté the veal on both sides (you may have to do this in batches if your pan isn’t big enough) remove the meat and set aside to rest. Keep warm.
2. Bring the same pan back up to temperature and add the butter. Add the shallots and mushrooms and sauté for 2- 3 minutes until softened. Add the stock, season and add a splash of Marsala and allow to reduce.
3. Chop the vegetables into 2cm pieces. Heat 3 tablespoons of olive oil in another large pan. Lightly fry the garlic then add the peppers, aubergine and thyme and fry over a high heat for 3-4 minutes. Add the courgette. Season with salt and pepper and sauté for 2 minutes until the vegetables are just tender. Take off the heat and dress with the a little olive oil and balsamic vinegar; check the seasoning. Finally add the parsley and keep warm until ready to serve.
4. To finish the Marsala sauce mix through the diced tomatoes, chervil and tarragon. Return the veal back to the pan and spoon the sauce over the top to heat it through.
5. Spoon the sautéed vegetables onto warm plates. Lay the escalopes on top of the vegetables and spoon over the Marsala sauce.
January 30th, 2010 | Posted in Recipes | No Comments
Serves 4
Ingredients
- 2-3 tbsp olive oil
- 2 red onions, peeled and diced
- 2 garlic cloves, peeled and grated
- Finely pared zest of 2 lemons
- 2 thyme sprigs
- 220g chorizo, diced
- Pinch of cayenne pepper
- Pinch of saffron
- 1 red chilli, seeds removed and finely sliced
- 1 cinnamon stick
- 250g basmati rice
- Sea salt and freshly ground black pepper
- 1l hot fish stock
- 250g large raw prawns
- Handful of basil leaves, finely sliced
- Handful of chervil leaves, roughly chopped
Method
1. Heat the oven to 190˚C/Gas 5. Cut a greaseproof paper circle slightly larger than a heavy-based ovenproof pan or a cast-iron casserole. Snip a small hole in the middle of the paper to serve as a steam vent.
2. Heat the pan with the oil, add the onions, garlic, lemon, thyme leaves, chorizo, cayenne pepper, saffron and chilli for 4-6 minutes until they begin to soften. Add the cinnamon stick and rice and stir well to toast the rice for a couple of minutes. Season with salt and pepper and pour in the hot stock and bring to the boil. Cover with the greaseproof paper and transfer the pan to the oven.
3. After 10-15 minutes, take the pan out of the oven, lift the greaseproof paper and scatter over the prawns, basil and chervil leaves. Re-cover with the greaseproof paper and return to the oven for 4-5 minutes until the rice is tender and the prawns are just cooked through and opaque. Remove from the oven and leave to stand for about 5 minutes before lifting off the paper.
4. Fork through the rice to distribute the prawns evenly, and remove the cinnamon stick. Check the seasoning and serve immediately.
January 30th, 2010 | Posted in Recipes | No Comments
Serves 4
Ingredients
- 500g tomatoes
- 2 tbsp vegetable oil
- 1 large onion, peeled and chopped
- 2.5cm ginger, peeled and chopped
- 2 large garlic cloves, peeled and chopped
- Sea salt and freshly ground black pepper
- 2 red chillies, deseeded and finely chopped
- ½ tsp dried fenugreek, crushed with a pinch of salt
- 1 bay leaf
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 100g tomato puree
- 400ml tin coconut milk
- Pinch of sugar (optional)
- 1 tbsp coconut or vegetable oil
- 1 tsp cumin seeds
- Pinch of asafoetida (optional)
- Handful of coriander leaves (to garnish, optional)
- 2 tbsp toasted flaked coconut (to garnish, optional)
Method
1. Bring a pan of water to the boil. Lightly score a cross at the top and base of each tomato then lower them into the boiling water for 15-20 seconds. Remove with a slotted spoon and refresh in a bowl of iced water. Once cooled, peel off the skins of the tomato and roughly chop the flesh. Set aside.
2. Heat the oil in a medium saucepan and add the onion, ginger and garlic. Add a pinch of salt and some pepper and sweat for 4-5 minutes until the onion begins to soften. Add the chillies, fenugreek, bay leaf, turmeric and cumin and cook for another 3-4 minutes. Tip in the chopped tomatoes and tomato pure and stir well.
3. Pour in the coconut milk and use the tin to measure out an equal amount of water. Add this to the pan and bring to a simmer. Cook gently for about 15-20 minutes until the tomatoes are very soft and have broken down.
January 30th, 2010 | Posted in Recipes | No Comments
Makes enough to fill a 350ml jar
Ingredients
- 200g tamarind pulp
- 400ml hot water
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red chilli powder
- 1 tsp sea salt
- 100g jaggery or light brown soft sugar
- 30g dates, pitted
Method
1. Soak the tamarind in the hot water for 20 minutes; using your hands break the block down into smaller pieces first. Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
2. Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl.
3. Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine pure. Scrape the pure into a bowl and mix in the tamarind extract. Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency). Cool completely, store in the fridge and eat within 3 days.
January 30th, 2010 | Posted in Recipes | No Comments
Serves 4
Ingredients
- 600g beef fillet
- 1 tsp hot chilli powder
- Pinch of chilli flakes
- 1 tsp dried mango powder
- 3cm ginger, peeled and grated
- Sea salt and freshly ground black pepper
- 1 tsp coconut oil (optional)
- Vegetable oil, for deep-frying
- 1 large onion, peeled and very finely chopped
- 2 dried red chillies
- 1 tsp caster sugar
- Juice of 2 limes
- 3 tbsp rice or corn flour
- 1 fresh red chilli, deseeded and thinly sliced
Method
1. Cut the beef into thin strips and put it into a large dish with half the chilli powder, the chilli flakes, dried mango powder, ginger and some seasoning. Add the coconut oil, if using, and mix well. Let the meat marinate for 15-20 minutes before cooking.
2. Heat a tablespoon of oil in a pan and add the onion, chillies, remaining chilli powder and a pinch of salt. Cook, stirring every now and then, for 5-6 minutes until the onion is soft and translucent. Add the sugar and fry for a few more minutes until the onion begins to caramelise. Add the lime juice and take the pan off the heat.
3. Heat 5cm of oil in a deep pan until hot. Toss the beef in the flour until evenly coated then deep-fry in batches for 2-3 minutes until brown and crisp. Drain on a plate lined with kitchen paper. When all the beef has been cooked, toss the strips with the onion mixture and sliced chilli. Transfer to a warm plate and serve immediately.
January 30th, 2010 | Posted in Recipes | No Comments
Serves 4
Ingredients
- 800g boneless and skinless chicken thighs, cut into 3-4cm pieces
- 2 garlic cloves, peeled and finely crushed
- 2cm ginger, peeled and finely grated
- ½ tsp fine sea salt
- ½ tsp hot chilli powder
- 1½ tbsp lemon juice
- 75ml natural yoghurt
- ½ tsp garam masala
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1-2 tbsp vegetable oil, for brushing
For the sauce:
- 1½ tbsp ghee or melted unsalted butter
- 2 garlic cloves, peeled and finely chopped
- 2cm ginger, peeled and finely chopped
- 1 cardamom pod, seeds lightly crushed
- 2 cloves
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp hot chilli powder, or to taste
- 275ml tomato puree
- 1 tbsp lemon juice
- 40g unsalted butter
- 100ml double cream
- 1 tbsp chopped coriander, to garnish
Method
1. Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
2. Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
3. For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma. Stir in the tomato pure and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.
January 30th, 2010 | Posted in Recipes | No Comments
Serves 4
Ingredients
For the salmon en croute
- Approx 10g bunch of basil
- Approx 5g bunch dill
- 60g unsalted butter at room temperature
- Zest of 1 lemon
- 1 x approx 1kg side of salmon, skinned, pin boned and cut in half
- 1 tbsp wholegrain mustard
- Plain flour, to dust
- 500g shortcrust pastry
- 1 x egg
- Olive oil
- Salt
- Black pepper
For the new potatoes
- 750g small new potatoes
- Approx 10g bunch basil
- Approx 5g bunch dill
For the broccoli
- 1 large head of broccoli, or 2 smaller
- 2 garlic cloves, peeled
Method
1. Preheat oven to 200°C/gas 6.
2. Dust a clean surface with flour and roll out the pastry using the salmon as a guide size. Leave to rest in a cool place.
3. Place the softened butter in a large bowl. Use scissors to roughly chop in the dill and basil before grating in the lemon zest. Season with salt and pepper and mix.
4. Pat the salmon fillets dry using kitchen paper and season with salt and pepper. Spread the butter mixture over one side of the fillet and the wholegrain mustard on the other. Sandwich the two salmon fillets together, in opposite directions so that both ends are of a similar thickness.
5. Beat 1 egg to make your egg wash. Place the salmon in the centre of the pastry and brush around it with the egg wash, season with salt and pepper. Bring up the longest pastry sides, trimming as much excess away as possible, and tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch. Mark again to show 4 portions. Finally season the salmon parcel with salt and pepper.
6. Bake in the oven for 25-30 minutes, or until the pastry is golden brown and crisp.
7. Meanwhile, boil the potatoes for approximately 12-15 minutes in salted water, until tender. Strain into a colander and leave to drain over the pot. Drizzle with olive oil, and chop in the extra dill and basil. Season with salt and pepper to taste.
8. Cut the broccoli into florets, and cut any larger florets in half. Cook in a pan of boiling salted water for 3 minutes, or until al dente. Drain.
9. Sauté the broccoli in a dry pan for a minute. Crush in the garlic and add to the broccoli with a drizzle of olive oil, salt and pepper and sauté for a further minute.
10. Remove the salmon from the oven and allow to cool slightly. Use a serrated knife to cut into 4 portions and serve alongside the sautéed broccoli and herbed potatoes.
January 30th, 2010 | Posted in Recipes | No Comments
Serves 4
Ingredients
- 4 yellowfin tuna steaks, about 200g each and 2cm thick
- 1½ tsp coriander seeds, lightly crushed
- 250g couscous
- 150ml vegetable stock, hot
- 100ml boiling water
- Sea salt and freshly ground black pepper
- Olive oil
For the roasted vegetables:
- 2 leeks, outer layers removed and cut into 2cm cylinders
- 1 lrg red pepper – cubed into 2cm pieces
- 1 lrg courgette – cubed into 2cm pieces
- 1 lrg red onion – cut into 2cm pieces
- 1lrg garlic clove – crushed
- Handful coriander leaves, chopped
- Zest and juice of a lemon
For the vinaigrette:
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- Juice and zest of 1 lemon
Method
1. Preheat the oven to 220˚C.
2. Mix all the vegetables in a large bowl. Drizzle over a little olive oil and season well. Toss to coat all the pieces and tip out onto a foil lined, oiled and seasoned baking tray, making sure all the vegetables sit in one layer. Bake in the oven for 15-20 minutes or until the vegetables are cooked and slightly crisp round the edges.
3. Whisk together all the ingredients for the vinaigrette, season to taste and set aside.
4. Tip the couscous into a mixing bowl. Add a dash of olive oil and pour over the hot stock and water. Cover with clingfilm and leave for 15 – 20 minutes.
5. Season the tuna and coat with the crushed coriander and olive oil. Heat a frying pan, then add a splash more oil and the steaks, pan-fry for 2 minutes on each side. Pour over 2 tablespoons of the vinaigrette and transfer to a warm plate. Cover with foil and leave to rest for a few minutes.
6. Fork through the couscous to separate the grains. Add the coriander, lemon zest and juice, a couple of spoonfuls of the vinaigrette and season to taste.
7. Divide the couscous onto the plates. Spoon the roast vegetables onto the side. Slice the tuna steaks diagonally and arrange on top of the couscous. Finish with a drizzle of lemon vinaigrette.
January 30th, 2010 | Posted in Recipes | No Comments
Serves 6
Ingredients
Pan-roasted cod
- 4 tbsp olive oil
- 175g chorizo sausage, sliced
- 250g cherry tomatoes, quartered
- 4tbsp dry sherry/ or sherry vinegar
- 6 x 175g cod fillets
- Sea salt and freshly ground black pepper
- 8 large basil leaves, shredded
- 1 lemon
Fragrant pilau rice
- 300g basmati rice
- 75g butter
- 1 large onion, finely chopped
- 1 large thyme sprig
- 2 star anise (optional)
- 6 cardamom pods split open
- 2 cloves
- 2 cinnamon sticks
- Pinch of saffron
- Juice and zest of one orange
- Juice and zest of one lemon
- 500-600ml chicken stock
- 1 tsp sea salt
- Freshly ground black pepper
Method
1. Rinse the rice under a cold running tap until the water starts to run clear.
2. Melt two thirds of the butter in a casserole dish or deep frying pan. Sauté the onion for about 5 minutes until softened without browning. Stir in the rice then add all the herbs and spices and the orange and lemon zest. Cook for a minute or two.
3. Bring the stock to the boil (use the larger volume of stock if you prefer a more tender grain) then stir into the rice. Add a little seasoning then allow the rice to cook undisturbed for 12-15 minutes with the lid on, until the rice grains are soft and fluffy.
4. Remove from the heat and leave to stand for 5 minutes. Fork the remaining butter through to separate the grains. Remove the whole spices before serving if you prefer. Check for seasoning.
5. Heat some of the oil in a large frying pan; add the chorizo followed by the cherry tomatoes and sherry vinegar. Cook for a few minutes over high heat until the tomatoes have softened. Remove the chorizo and tomatoes and transfer to a plate. Set to one side in their juices and keep warm.
6. Heat some more oil in the same pan. Place the cod, skin side down in the pan and cook for 2-3 minutes until the skin is golden. Season the fish as it cooks. Turn the fish over then cook for a further 30 seconds to 1 minute.
7. When the cod is just cooked, tip the chorizo and tomatoes back into the pan. Stir in the basil, squeeze over a little lemon juice and season to taste. Let the flavours infuse for a minute or two and serve with the rice.
January 30th, 2010 | Posted in Recipes | No Comments
