Receptai

Bring water with salt to a boil then add grits; reduce heat and cover. occasionally stirring. Cook approximately 15 minutes or until grits have desired consistency. Cool then serve

Peel and chop eggplant and pumpkin into medium-sized pieces. Heat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned. Add pumpkin and eggplant. Sauté for an additional two to three minutes. Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft. Add the chopped spinach, stir and cook for an additional 3 minutes. Pour the vegetable mixture into a colander and let drain. After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk. Add salt and pepper. Adjust seasoning to taste.

Make the sauce by combining all the ingredients and grinding them into a paste. Put the prawns on the skewers and brush with sauce. Grill until done (they should lose their translucent color), about 3-4 minutes on each side. Serve with extra sauce on the side.

step 1 Put the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down. step 2 Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs. Serve with rice.

Finely grate the zest of 1 medium orange (about 2 teaspoons) and 1 medium lemon (about 1 teaspoon) into a medium saucepan. Add 1 quart whole milk, 1/2 cup granulated sugar, and 1 (3-inch) cinnamon stick. Bring to a boil over medium heat. Remove the pan from the heat and add 1/3 cup dry sherry. Let sit until cool enough to handle. Meanwhile, cut 1 (12-ounce) day-old baguette crosswise into 1-inch-thick slices (about 16). Arrange in a single layer on a rimmed baking sheet. Pour the milk mixture over the bread and let it soak for 5 minutes. Flip each slice of bread. Let the bread sit until it absorbs most of the liquid but isn't falling apart, about 5 minutes more. Heat 1 cup olive oil in a large frying pan over medium-high heat until shimmering. Meanwhile, whisk 4 eggs together in a medium bowl. Working with 1 slice at a time, dip the bread in the egg mixture to coat. Let the excess drip off, then add to the pan. Repeat with as many slices as needed until the pan is filled with a single layer. Fry until golden-brown on the bottom, about 4 minutes. Flip the slices and fry until the second side until golden-brown, 3 to 4 minutes more. Transfer to a paper towel-lined plate or baking sheet. Repeat dipping and frying the remaining bread. Drizzle with honey to serve.

Wash and chop the runner beans. Place in a saucepan with salted water and bring to a boil. Cook the beans for about 10 minutes or until al dente. Drain and set aside. Meanwhile, add the potatoes and cook until tender. Heat a small skillet with a little butter and sauté the onion until translucent. Add the garlic and cook briefly. Add the runner beans to the pan and stir-fry for a few minutes. Meanwhile, mash the potatoes with a masher. Add a knob of butter and a splash of milk. Add the bean mixture and grated cheese. Season with salt, pepper and mustard. Fry the bacon and serve with the bean mash.

1 Preperation Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown. 2 Turn off the heat and add the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil. Mix all the ingredients together. 3 Carefully unwrap the vine leaves. Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top. Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers. there should be a good overlap. You can do this on a flat surface if preferred. 4 Place a spoonful of the meat and rice mixture in the middle of the leaves. Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape. 5 Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top. 6 Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan. Pack the parcels side by side util the saucepan is covered, then start another layer on top. 7 Cooking Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil. Leave to simmer with a lid on for 1.5 hours. All water should be absorbed however top up with a little extra boiling water if this happens before the time is up. 8 Serving Remove from the saucepan and leave to cool for 10 minutes before serving.

1 Prepare the Flour Batter Mix together the flour, water and salt ensuring all the lumps are dissolved. The mixture should be thick but still of a pouring consistency, add a little extra water if required. Put to one side. 2 Prepare the Batter Filling Mix together the butter, oil and chosen yogurt / cream ensuring all the lumps are dissolved. The mixture should be runny, leave to rest for 10 minutes before given it another good mix. The consistency should be similar to custard. Put to one side. 3 Baking Preheat the gill to a medium setting (I use mark 4 of 6). Take a large deep baking tray or pie pan and rub some olive oil over the base. Make the first layer of flour batter using a squirty bottle or laydel, don't try to pour the batter as it will be too thick in the pan. You need to make a star effect by leaving triangles between each line of batter layers. Place under the grill until golden brown. This will take between 3 - 5 minutes. 4 Remove from under the grill and using a brush or the back of spoon rub over the whole pan (both battered and un-battered areas) a layer of the batter filling. Then, add a layer of the flour filling, use the same star effect this time placing the lines of batter through the gaps left from the previous layering. Also, leaving the same triangle shapes between each line. Place under the grill until golden brown. This will take between 3 - 5 minutes. 5 Repeat step 4 until all the mixture has been used and ensuring each triangle gap is filled with flour batter on each layer - this will take around 2 hours. After every couple of layers, use one layer just to fill up any spaces (large gaps between the batter stars) that may have started to show. 6 Serving Once the Flija is ready serve straight away with honey or yogurt.

Clean and peel the potatoes and cut them into even size chunks. Boil them in salted water for about 10 min and then add the cleaned and chopped apples into the boiling water. Add the cinnamon stick as well. Leave to boil for another 10 minutes or until both apples and potatoes are to your liking. I like mine to be fairly chunky but that is a personal preference In the mean time bake the streaky bacon in a dry frying pan until crispy and set aside to drain on paper towels. Slice a few apple pieces and melt a little butter in a fryin pan. Add the apple slices to it and add a bit of maple syrup into the pan as well as some cinnamon. Let it simmer until the apple is soft. Prepare a plate with one whisked egg and one plate with sesame seeds. Cut your cheese into the required size. The smaller it is, the easier it is too handle. Dip the cheese into the egg and make sure it coats all sides. Then dip the cheese into the sesame seeds and make sure it is covered everywhere. Heat a non stick frying pan on high until nice and hot. Put the cheese slice in and bake until the sesame seeds are brown. You have to do this rather quickly or the cheese will melt completely. Turn and bake the other side. Drain the apples and potatoes and mash them together. Taste and add cinnamon and salt where needed. Remove the cinnamon stick before mashing

STEP 1 To make the dough, rub the butter into the flour and then add the egg white and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth and then wrap and rest for 30 minutes. STEP 2 Heat the oven to 180c/fan 160c/gas 4. Trim the green ends of the spring onions and then finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir and then add the prawns and cook until they are opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns. STEP 3 Divide the empanada dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half of the dough, sprinkle the feta on top and fold the other half over. Trim the edge and then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas. STEP 4 Bake for 30 minutes or until golden and slightly crisp around the edges.

step 1 Drain the chickpeas into a sieve set over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz to smooth. step 2 Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl. step 3 Stir in a squeeze of lemon juice and season to taste.

step 1 Heat the oil in a saucepan over a medium heat and cook the curry paste for 1 min before adding the stir-fry veg and prawns. Cook for 3 mins until the prawns are mostly pink, then add the coconut milk, veg stock and noodles. step 2 Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the noodles are cooked through and the veg is tender but still has a bite. Divide between two bowls and sprinkle over the herbs, chilli and spring onion.

You can also use sugar snap peas for this recipe. Save prep time by prepping the peas, ginger, and garlic while the shrimp is marinating. Marinate the shrimp: Mix all marinade ingredients in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 to 20 minutes while you prep the peas, ginger, and garlic. Stir-fry the ginger and garlic: Heat a wok or large sauté pan over high heat for 1 minute. Add the peanut oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds. Add the shrimp, snow peas, soy sauce, stock: Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes. Add the scallions and finish with sesame oil: Add the scallions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.

step 1 Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips. step 2 Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.

step 1 Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times. step 2 Heat a heavy-based frying pan and add 1 tbsp sunflower oil. step 3 Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. step 4 Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches. step 5 Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden. step 6 Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing. Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.

step 1 Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up. step 2 Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook. step 3 Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.

Gather the ingredients. In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top. Remove the pork chop, debone, and thinly slice the meat. Set aside. Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot. Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside. If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside. Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf. Enjoy!

Prepare the Batter: Whisk together chickpea flour, water, salt, and pepper. Let sit for at least 4 hours. Bake: Preheat the oven to 220°C (430°F). Pour olive oil into a round baking dish and heat in the oven. Pour in the batter and bake for 25-30 minutes, until golden. Serve: Slice and serve hot, optionally with black pepper on top. Pro Tips: Let the batter rest for at least 2 hours, or overnight in the refrigerator, to ensure the chickpea flour fully hydrates and the flavors meld. For a crispy edge, preheat the baking pan with oil in the oven before adding the batter.

Make the gravy: In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer. Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat. Make the egg foo young batter: In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps. Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated. Fry the egg foo young: Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick. With a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil. Tip Egg foo young can be a bit tricky to flip. The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other. Remove the omelet and place it on a paper towel-lined baking sheet. Let it cool for 5 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches. Serve and enjoy: Plate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately.

Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns. Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture. Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.

step 1 Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick. step 2 Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

step 1 Heat oven to 200C/fan 180C/gas 6. Put the noodles in a bowl and pour over enough boiling water to just cover them. Leave for 2 mins, until they are bendable, but not too soft, then drain well. Return to the bowl with the spring onions, petit pois, salt and pepper and a third of the butter. Mix well until the butter has melted. step 2 Pile the noodles and vegetables onto two large squares of baking parchment, then sit the salmon on top. Slice the remaining butter and arrange over the top of the salmon. Bring the ends of the paper over the fish, fold them together to seal, then tuck the ends of the paper underneath so there are no gaps. Put the parcels on a baking sheet and bake for 15-20 mins. Transfer to dinner plates and serve without delay.

Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready. Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead. When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.