‘recipes’ olarak etiketlenmiş yazılar

« Eski Yazılar

Pepper and chorizo picnic frittata

Salı, 27 Temmuz 2010
Pepper and chorizo picnic frittata recipe
Prep time: 15 min
Cook time: 20 min
Serves: 4

Made in minutes, Danny Boome’s Spanish frittata fiesta is just the thing for laid-back picnics in the sun – don’t forget to bring along plenty of chilled wine in the hamper.

Ingredients

  • 4 tbsp olive oil
  • 50g butter
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 250g new potatoes, diced, with the skin left on
  • 1 red peppers, seeds removed, sliced
  • 150g chorizo sausages, diced
  • 1 pinch nutmeg, grated
  • 0.5 tsp paprika
  • 6 large eggs
  • 1 tbsp flat leaf parsley

Method

1. Heat a 25cm frying pan and add the oil and butter followed by the onions and garlic. Fry gently until the onions have softened, but not coloured.
2. Add the diced potatoes and red pepper and continue cooking, stirring occasionally until the potato is soft – about 10 minutes.
3. Add the chorizo sausage to the pan and fry for a further 2-3 minutes before sprinkling in the nutmeg and paprika.
4. Beat the eggs with a fork, season, and pour into the pan, while still on a low heat. Tip the pan around until the egg is evenly distributed and the base has begun to set. Keep tilting the pan so that the uncooked egg settles around the edges of the pan. Take the pan off the heat when the base has firmed up and the surface is softly set.
5. Slice the frittata into wedges, garnish with parsley and serve warm or at room temperature.

Etiketler: , , , ,
Kategori: Recipes | Yorum Yok »

Lemongrass and lime chicken burgers

Salı, 27 Temmuz 2010
Lemongrass and lime chicken burgers recipe
Prep time: 30 min, plus 30 mins chilling
Cook time: 10 min
Serves: 4

East meets West with Bill Granger’s Vietnamese twist on chicken burgers with a slaw that packs a punch – perfect for a weekend lunch.

Ingredients

  • 1 small onion
  • 1 clove garlic
  • 1 stalk lemongrass
  • 400g minced chicken
  • 60g fresh white breadcrumbs
  • 2 tbsp chopped coriander
  • 2 tsp finely grated lime zest
  • 1 tbsp fish sauce
  • 2 tsp caster sugar
  • light-flavoured oil, such as rapeseed, for brushing

To serve

  • soft rolls
  • lettuce
  • fresh mint and coriander leaves
  • chilli sauce
  • mayonnaise

Method

1. Peel and finely grate the onion and peel and crush the garlic. Finely chop the white part of the lemongrass, then place with the chicken, onion, breadcrumbs, garlic, coriander, lime zest, fish sauce and sugar in a large bowl and mix together well with your hands. Shape into 4 patties, then cover and refrigerate for 30 minutes.

2. Heat a barbecue or grill pan and brush the burgers with a little oil. Cook for 4 minutes each side or until cooked through.

3. Serve the burgers on soft rolls with lettuce, mint, coriander, chilli sauce and mayonnaise.

Etiketler: , , , ,
Kategori: Recipes | Yorum Yok »

Summer berry meringue

Cumartesi, 24 Temmuz 2010
Summer berry meringue recipe
Prep time: 25 min
Cook time: 0 min
Serves: 12

Fill Fiona Carins’ pretty petal topped meringue with summer berries of your choice or whatever is in season.

Ingredients

For the meringue

  • 4 tsp cornflour
  • 4 tsp white wine vinegar
  • 8 egg whites
  • pinch salt
  • 400g caster sugar
  • pink food colouring

For the filling

  • 600ml double cream
  • 2 tsp tbsp vanilla extract
  • 2 tsp rose water
  • 4 tbsp icing sugar
  • 800g berries, such as strawberries, raspberries, blueberries, cherries
  • edible glitter, (optional)
  • 15-20 rose petals

Method

1. Line 2 baking sheets with baking parchment. Preheat the oven too 210ºC/fan 200ºC/410ºF/gas 7. Draw 3 circles on baking parchment, the first 10cm in diameter, another 18cm and the last 25cm (use plates, saucers or cans as a guide).

2. Stir together the cornflour and vinegar in a small bowl until well blended. In a large, clean bowl, whisk the egg whites and salt with a handheld whisk, or in an electric mixer, until they hold their shape in soft peaks.

3. Add the sugar 1 tbsp at a time, alternating with
a little of the cornflour. The meringue should be thick, shiny and marshmallowy.

4. Using a spatula, spread the mixture into the 3 drawn circles. Dip the end of a skewer, or a teaspoon handle, into the pink food colour and swirl over the meringues.

5. Put the meringues in the oven and immediately reduce the temperature to very low – 80ºC/fan 70ºC/175ºF/ gas 1/4. Bake for 1 and 3/4 to 2 hours. They should be crispy and dry on the outside and may be a bit cracked, which is fine.

6. Turn the oven off, leave the door slightly ajar and allow them to cool completely in the oven.

7. Whip the cream until soft peaks form, adding the vanilla, rosewater and sugar, to taste.

8. Place the largest meringue circle on a cake stand or serving plate. Spread with some cream, sprinkle over some berries, add a little more cream, then place the medium meringue on top.

9. Repeat with the remaining cream and berries and top with the smallest disc. Dust with icing sugar and a little glitter, if liked, and throw over the rose petals, letting them fall casually on and around.

Etiketler: , , , ,
Kategori: Recipes | Yorum Yok »

Wild asparagus and broccoli salad

Cumartesi, 24 Temmuz 2010
Wild asparagus and broccoli salad recipe
Prep time: 10 min
Cook time: 10 min
Serves: 2 as a starter

This speedy start-of-summer salad combines crisp spears of wild asparagus and broccoli with olives, fontina cheese and a sprinkling of Japanese breadcrumbs.

Ingredients

  • 100g young broccoli
  • 100g wild asparagus
  • dash of olive oil
  • 1 clove garlic, thinly sliced
  • 1 tsp crushed green peppercorns
  • 10 niçoise olives
  • squeeze lemon juice
  • 50g fontina cheese, sliced thinly
  • 1 tbsp Japanese panko breadcrumbs, with honey, toasted.

Method

1. Blanch the broccoli and asparagus for a few minutes (or until tender) in a large pan of boiling salted water. Do not refresh in iced water.

2. Arrange the blanched vegetables on a plate.

3. In a pan gently heat the olive oil, garlic and crushed green peppercorns. After 1-2 minutes, add the olives and lemon juice.

4. Lay the slices of cheese over the vegetables and dress the salad with the warm olive oil. Scatter over the toasted crumbs and serve.

Etiketler: , , ,
Kategori: Recipes | Yorum Yok »

Spiced asparagus wraps

Cumartesi, 24 Temmuz 2010
Spiced asparagus wraps recipe
Prep time: 20 min
Cook time: 30 min
Serves: 4

Cyrus Todiwala draws his inspiration from a Kashmiri recipe for this seasonal starter served with an apple and potato bhaji.

Ingredients

For the asparagus

  • 1 1/2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2-3 cloves garlic, peeled, finely chopped
  • 2-3 thin chillies, finely chopped
  • 30 asparagus, tips
  • 2-3 spring onions
  • 1 lime, juice only (optional)
  • 1 tbsp chopped fresh coriander

For the apple and potato bhaji

  • 2 tbsp vegetable oil
  • pinch fenugreek seeds, (approximately 8-10 seeds)
  • 1/4 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds, roasted, crushed
  • 2 green chillies, deseeded, chopped
  • 5 spring onions, thinly sliced
  • 2 potatoes, boiled, peeled and cut into 2cm cubes
  • 3 cooking apples, peeled, cored and cut into 2cm cubes
  • 1 large tomato, deseeded, chopped
  • pinch sugar, to taste
  • squeeze lemon juice, to taste
  • 1 tbsp chopped fresh coriander

For the dressing

  • 3 tbsp thick Greek yogurt
  • 1 tbsp thick tamarind pulp
  • 1/2 tbsp tomato ketchup

For the wraps

  • 4-6 soft flour, wraps
  • vegetable oil, for frying
  • 2 firm plum tomatoes, thinly sliced
  • 1 red onion, peeled, thinly sliced
  • 1/2 cucumber, sliced into strips (optional)

Method

1. For the asparagus: heat the oil in a frying pan over a medium heat and add the cumin seeds. Fry for one minute, or until the seeds start to turn golden, then add the garlic and green chilli and fry for 1-2 minutes, or until softened.

2. Add the asparagus tips, then increase the heat to high. Fry the asparagus for 2-3 minutes, or until the asparagus is tender. Stir in the spring onions, then season with salt and freshly ground black pepper, then add lime juice, to taste (if using). Stir in the chopped coriander, then remove the pan from the heat and set aside.

3. For the apple and potato bhaji: heat the oil in a wok or large frying pan until smoking, then add the fenugreek seeds and fry for 10 seconds. Add the mustard seeds and fry for a further 10-20 seconds, or until the seeds start to crackle, then stir in the cumin and crushed coriander seeds and cook for a further minute.

4. Add the chilli and fry for one minute, then add the spring onions and cook for a further 1-2 minutes. Add the apple, potato and tomato to the pan, cooking for 2-3 minutes, or until the apples are tender. Season, to taste, with salt and freshly ground black pepper, then add a pinch of sugar and lemon juice.

5. Stir in the chopped coriander, remove from the heat and arrange on serving plates.

6. For the dressing: place the tamarind pulp, yoghurt and ketchup together in a mini food processor and blend until smooth. Set aside.

7. For the wraps: heat a drizzle of oil in a frying pan large enough to hold the wraps. Heat the wraps one at a time, cooking for one minute on both sides to soften and warm through. Transfer to a plate.

8. Mix together the shredded tomato, onion and cucumber, then stir into the pan with the asparagus.

9. To serve, spread the dressing over each wrap, then divide the mixture among the wraps. Roll up, slice in half on the diagonal, then arrange on the plates with the apple and potato bhaji.

Etiketler: , , , ,
Kategori: Recipes | Yorum Yok »

« Eski Yazılar