Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside. Heat 2 tablespoons of oil in a saucepan. Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened. While the sauce is simmering, the prawns should become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on. When the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt. Serve warm with slices of crusty bread. Though completely untraditional, you can add a few tablespoons of stock or passata to this recipe to make a delicious pasta sauce. Toss with pasta after adding the feta, and serve.
Preheat the oven to 200ºC. Cut the bacon or chorizo into medium pieces and the paprika into strips. Spread a little tomato sauce and mozzarella cheese on each portion of cassava. Add the bacon or chorizo, corn, turkey ham, some olives and paprika. Bake for 7 to 10 minutes. Remove from the oven and enjoy.
Heat the oil in a frying pan over high heat until it’s shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side – the paneer will brown faster than you think, so don’t walk away. Remove the paneer from the pan and drain on kitchen paper. Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it’s too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.
STEP 1 Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats. STEP 2 Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.
Soak herring in cold water for at least 1 hour. If very salty, repeat, changing the water each time. Drain thoroughly and slice herring into bite-size pieces. Place in a jar large enough to accommodate the pieces and cover with oil, allspice, peppercorns, and bay leaf. Close the jar. Refrigerate for 2 to 3 days before eating. This will keep refrigerated up to 2 weeks. Serve with finely chopped onion or onion slices, lemon, and parsley or dill.
step 1 Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside. step 2 Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy. step 3 Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced. step 4 While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.
Prep:15min › Cook:30min › Ready in:45min For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes. Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil. Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve. For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides. Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil. Pour curry sauce over chicken, serve with white rice and enjoy!
step 1 Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper for 15 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant. step 2 Tip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve. Watch after ad (0.04): 3 Budget Egg Ideas
Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions. Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste. Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling. Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top. Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.
For the brioche buns heat the milk with the butter and molasses until the butter has melted. Add the cold water and egg to this mix. 2 In a large bowl place flour, salt and yeast and mix. Then add the milk and water mix and stir with a wooden spoon until combined. You don't have to knead the dough, it is perfectly fine to do this by hand with a wooden spoon, this doesn't need to be very thorough. Cover with a damp towel and stick in the fridge overnight. 3 The next morning knead dough on a generously floured surface for a little and cut into eight equal pieces. Shape these into balls and place on a baking sheet lined with parchment paper. Cover again with damp towel and let rise for about an hour or until double in size. 4 Heat oven to 220 degrees Celsius. Brush the buns with either milk, heavy cream or egg wash and sprinkle with sesame seeds, if desired. Bake for about 15-20min or until golden. Let cool. 5 For the toppings chop the onions and sauté in a bit of butter, let caramelize, this may take ten to 15 minutes, stir occasionally. Rub the steaks with a bit of garlic and then grill or fry the steaks, the bacon, and eggs with salt and pepper, toast the buns after having cut in half. Spread mustard on one bun half, layer each chivito with steak, a slice of ham, a slice of cheese, one bacon stripe, a tomato slice, and some lettuce. Place fried egg on top and sprinkle generously with chimichurri and some onions right before serving.
In a glass, muddle fresh mint leaves with granulated sugar and lime wedges to release the flavors. Add white rum and stir well. Fill the glass with ice cubes and top with club soda. Stir gently and garnish with a sprig of mint. Sip and enjoy the classic and refreshing taste of a Mojito!
Preheat the oven broiler. Place baguette slices on a baking sheet and toast under the broiler until golden. In a bowl, combine diced tomatoes, sliced fresh mozzarella, minced garlic, and chopped fresh basil. Drizzle with olive oil, balsamic glaze, and season with salt and pepper. Spoon the tomato and mozzarella mixture onto the toasted baguette slices. Serve these delightful Caprese Bruschettas as a quick and tasty appetizer.
In a wok or skillet, heat sesame oil and sauté minced garlic and grated ginger until fragrant. Add thinly sliced chicken and cook until browned. Stir in broccoli florets, sliced bell peppers, and julienned carrots. Cook until vegetables are tender-crisp. Pour soy sauce and teriyaki sauce over the stir-fry. Toss to combine. Serve this quick Teriyaki Chicken Stir-Fry over cooked rice for a delicious meal.
step 1 Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic and mayonnaise, then place in a serving bowl. step 2 Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan – it should sizzle when it touches the oil. step 3 Remove a handful of squid from the flour and shake off any excess. Gently drop into the oil, then cook for about 3 mins until crisp. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid. Serve straight away with the mayonnaise and lemon wedges.
Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside. Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes. Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells. Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil. After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked. After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary. Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness. You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness. Makes great leftovers, stays good in the fridge for about a week.
For the biscuits, preheat the oven to 200C/180C (fan)/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6-8 minutes, or until golden-brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool. Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands. Divide the biscuit dough into 24 even pieces and roll into small balls. Place the balls the prepared baking trays, spaced well apart to allow for spreading. Press the biscuits to flatten to around 1cm/½in thick. Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden-brown. Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool. Store in an airtight tin and eat within five days. For the fool, rinse the blackberries in a colander to wash away any dust or dirt. Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar. Stir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices. Remove and reserve 12 blackberries for decoration and continue cooking the rest. Simmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy. Remove from the heat and press the berries and juice through a sieve over a bowl, using the bottom of a ladle to help you extract as much of the purée as possible. Leave the purée to cool and discard the seeds. You should end up with around 325ml/11fl oz of purée. Put the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl – the acidit
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife. Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes. When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes. Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt. Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.
Crust ▢ Mix together sugar, vanilla and butter until light and fluffy. Mix in the egg yolks. Add in the flour and baking powder and knead with hands until the dough is smooth. ▢ Pack the dough in plastic wrap and chill in refrigerator for at least 30 minutes. Almond filling ▢ Run the almonds and sugar together in a food processor until the almonds are finely ground (you can decide for yourself how coarse or fine you want them). ▢ Stir in the butter, egg, cognac and/or almond extract (if using). Assembly ▢ Line the bottom of your cake form with baking paper and grease the sides of the form. ▢ Preheat oven to 350°F (175°C). ▢ Cut 2/3 of the crust dough into slices and press down into the cake form. Cover the bottom of the cake form with the dough and bring the dough 2-3 cm (1 inch) up the sides of the form, pressing until even. ▢ Scoop the almond filling on top of the crust, spreading it evenly across the cake form. ▢ Roll out of the rest of the dough and slice into long strips. Lay the strips of dough across the cake in a grid. Don't worry of the strips break – simply press them back together on the cake. ▢ Gently brush the dough with egg wash. ▢ Bake for about 45 minutes. The top of the cake should be golden brown while the almond filling will remain soft.
Mix the flour and salt then pour one cup of water and start kneading. If you feel the dough is still not coming together or too dry, gradually add the remaining water until you get a dough that is very elastic so that when you pull it and it won’t be torn. Let the dough rest for just 10 minutes then divide the dough into 6-8 balls depending on the size you want for your feteer. Warm up the butter/ghee or oil you are using and pour into a deep bowl. Immerse the dough balls into the warm butter. Let it rest for 15 to 20 minutes. Preheat oven to 550F. Stretch the first ball with your hands on a clean countertop. Stretch it as thin as you can, the goal here is to see your countertop through the dough. Fold the dough over itself to form a square brushing in between folds with the butter mixture. Set aside and start making the next ball. Stretch the second one thin as we have done for the first ball. Place the previous one on the middle seam side down. Fold the outer one over brushing with more butter mixture as you fold. Set aside. Keep doing this for the third and fourth balls. Now we have one ready, place on a 10 inch baking/pie dish seam side down and brush the top with more butter. Repeat for the remaining 4 balls to make a second one. With your hands lightly press the folded feteer to spread it on the baking dish. Place in preheated oven for 10 minutes when the feteer starts puffing turn on the broiler to brown the top. When it is done add little butter on top and cover so it won’t get dry.
step 1 Place the mascarpone, yogurt, sugar and orange flower water into a large bowl and whisk until thickened. Fold the remaining ingredients through, then divide the mix between 2 dessert glasses or bowls and decorate with extra mint, if you like.
Heat oil in a pan at medium heat. Then, add peanuts, dried chilies, dried shrimps and dhal. Fry the aromatics until fragrant. Remove from pan and leave aside. Blend fried ingredients with tamarind paste and water until fine. Then, sauté the blended ingredients in oil heated over low heat. Continue cooking until the oil separates from the paste and turns a darker shade. Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender. Once ready, remove them from the pot and leave aside. Discard water. Slice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam). Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried. Also mix black soy sauce with water. To fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste. Sauté until fragrant. Optionally, add prawns. Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté for another 30 seconds. Add noodles to the wok. Add 3 tablespoons of dark soy sauce mixture. Mix evenly for the next 1 minute. Then, move the noodles to the side of the wok. Stir in an egg. Garnish with a slice of lime and slices of green chilies. To cook another plate of noodles, repeat from step 5 onwards.
Crust: make a dough from 250g flour (I like mixing different flours like plain and wholegrain spelt flour), 125g butter, 1 egg and a pinch of salt, press it into a tart form and place it in the fridge. Filling: stir 300g cream cheese and 100ml milk until smooth, add in 3 eggs, 100g grated parmesan cheese and season with salt, pepper and nutmeg. Take the crust out of the fridge and prick the bottom with a fork. Pour in the filling and bake at 175 degrees C for about 25 minutes. Cover the tart with some aluminium foil after half the time. In the mean time, slice about 350g mini tomatoes. In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well. Pour over the tomato slices and mix well. With a spoon, place the tomato slices on the tart, avoiding too much liquid on it. Decorate with basil leaves and enjoy
Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock. Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream. Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
step 1 Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins. step 2 Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.