Taste USA: Restaurant

Thursday, July 14, 2016

Restaurant Blueberry pie

How to make Restaurant Blueberry pie recipe - Preparation time: approx. 30 minutes (plus baking and resting time)

Makes 12 slices

For the cake mix:
200 g flour
1 egg
120 g butter
60 g sugar
pinch of salt

For the topping
400 g blueberries
1 egg
250 ml cream
2 tbsp sugar

Additionally:
butter for the baking tin

Method:
To make shortcrust pastry, sieve the flour onto a work surface, make a well in the centre and pour in the egg yolk. Distribute the butter in flakes around the outside together with the sugar and salt.

Roughly mix the ingredients with a knife and then knead to form a smooth pastry with your hands. Wrap the pastry in cling film and leave to rest in the fridge for about 30 minutes.

Pre-heat the oven to 180 °C (Gas Mark 4). Trim and wash the blueberries and pat dry well. Roll out the pastry and use to line a greased springform (24 cm diameter), raising the sides to form a rim. Prick the pastry base several times with a fork. Distribute the blueberries on the pastry base.

Beat the egg with the cream and sugar and pour over the berries. Bake the cake in the oven for around 20 minutes.

Tip:
Use wild blueberries if possible which are far more aromatic than cultivated blueberries!

Restaurant Blueberry pie

Monday, July 4, 2016

chicken with spinach and ricotta

How to make chicken with spinach and ricotta recipe - Calories per serving 441

Serves 4

Preparation time 10 minutes, Cooking time 25 minutes

Ingredients:
4 boneless, skinless chicken breasts, about 125 g (4 oz) each
125 g (4 oz) ricotta cheese
125 g (4 oz) cooked spinach, squeezed dry
¼ teaspoon grated nutmeg
8 slices of Parma ham
2 tablespoons olive oil, plus extra for drizzling
salt and pepper

To serve
lemon wedges
rocket leaves

Method:
Make a long horizontal slit through the thickest part of each chicken breast without cutting right through.

Crumble the ricotta into a bowl. Chop the spinach and mix into the ricotta with the nutmeg. Season with salt and pepper.

Divide the stuffing between the slits in the chicken breasts and wrap each one in 2 pieces of Parma ham, winding it around the chicken to cover the meat totally.

Heat the oil in a shallow ovenproof pan, add the chicken breasts and cook for 4 minutes on each side, or until the ham starts to brown. Transfer to a preheated oven, 200°C (400°F), Gas Mark 6, and cook for 15 minutes until the chicken is cooked through. Serve with lemon wedges and rocket leaves drizzled with olive oil.

For chicken with mozzarella & sun-dried tomatoes, omit the ricotta, spinach and nutmeg, and stuff each chicken breast with a 40 g (1½ oz) slice of mozzarella cheese and a drained piece of sun-dried tomato. Season well with pepper and continue as for Chicken with spinach & ricotta. Calories per serving 471

chicken with spinach and ricotta

roasted salmon and vegetables

How to make roasted salmon and vegetables recipe - Calories per serving 457

Serves 4

Preparation time 15 minutes, Cooking time 40–45 minutes

Ingredients:
600 g (1¼ lb) sweet potatoes, peeled and cut into wedges
1 large fennel bulb, cut into 8 wedges
2 garlic cloves, chopped
small bunch of parsley, chopped
2 tablespoons olive oil
1 tablespoon chopped mint
4 salmon fillets, about 125 g (4 oz) each, skin scored 3 times
grated rind and juice of 1 lemon
pepper

To serve
25 g (1 oz) Parmesan cheese shavings
lemon wedges

Method:
Cook the sweet potatoes and fennel in a saucepan of boiling water for 4 minutes, then drain. Transfer to a roasting tin and sprinkle with the garlic, pepper, half the parsley and the olive oil. Toss together. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until the vegetables are tender and golden.

Meanwhile, rub the remaining parsley and the mint into the scored salmon skin. Set aside.

Lay the salmon, skin side up, on top of the vegetables, sprinkle with the lemon rind and juice and roast for a further 15 minutes, or until the fish is cooked through and the vegetables are tender.

Sprinkle with the Parmesan shavings and serve with lemon wedges.

For fennel & salmon soup, heat 1 tablespoon olive oil in a pan, add 2 chopped shallots and fry for 2–3 minutes. Add 400 g (13 oz) new potatoes and 2 chopped fennel bulbs and cook for a further 3–4 minutes.

Pour in 900 ml (1½ pints) glutenfree vegetable stock and simmer for 10–12 minutes until the vegetables are tender.

Blend with a hand-hand blender, then return to the heat, season and drop in 400 g (13 oz) skinless salmon fillet, cut into chunks, and cook for 3–4 minutes until the fish is cooked through. Ladle into 4 bowls and serve sprinkled with chopped parsley. Calories per serving 325

roasted salmon and vegetables

Friday, July 1, 2016

spanish style seafood

How to make spanish style seafood recipe - Calories per serving 214 (not including bread)

Serves 4

Preparation time 15 minutes, Cooking time 35–40 minutes

Ingredients:
1 tablespoon olive oil
2 garlic cloves, sliced
1 fennel bulb, sliced
500 g (1 lb) cherry tomatoes
3 tablespoons sherry
1 tablespoon sun-dried tomato paste
16 large live mussels, scrubbed and debearded (discard any that don’t shut when tapped)
16 large raw peeled prawns
200 g (7 oz) squid, cleaned and cut into slices
small bunch of parsley, chopped
salt and pepper

Method:
Heat the oil in a large shallow frying pan, add the garlic and fennel and cook for 8–10 minutes until softened. Add the tomatoes, sherry, tomato paste and 3 tablespoons of water and bring to the boil, then reduce the heat and simmer for 20 minutes.

Add the mussels, cover with a lid and cook for 5–6 minutes until the mussels have opened. Discard any that remain closed. Stir in the prawns and squid and cook for a further 3–4 minutes until the prawns turn pink and the squid is cooked through.

Sprinkle with parsley, season and serve with crusty gluten-free bread, if liked.

For seafood salad, heat 2 tablespoons olive oil in a wok or frying pan, add 2 chopped garlic cloves and cook for 1 minute, then stir in 16 large raw peeled prawns and 300 g (10 oz) cleaned and sliced squid and stir-fry for 3–4 minutes until the prawns turn pink and the squid is cooked through. Toss with the leaves of 2 torn romaine lettuces and 50 g (2 oz) mangetout. Serve with a squeeze of lime juice. Calories per serving 165

spanish style seafood

smoked salmon scrambled eggs

How to make smoked salmon scrambled eggs recipe - Calories per serving 233 (not including toast)

Serves 4

Preparation time 5 minutes, Cooking time 5 minutes

Ingredients:
8 eggs
2 tablespoons fromage frais
1 tablespoon chopped chives
125 g (4 oz) smoked salmon, cut into strips
salt and pepper

Method:
Whisk together the eggs, fromage frais and salt and pepper in a bowl.

Heat a saucepan over a medium heat, pour in the egg mixture and cook for 1 minute, then using a spatula, gently push the egg around to ensure it cooks evenly.

When the egg looks like creamy curds, stir in the chives and smoked salmon and
serve immediately on buttered gluten-free toast, if liked.

For smoked salmon frittata, thickly slice 500 g (1 lb) new potatoes and cook in a pan of boiling water for 8–10 minutes. Drain. Lightly beat 8 large eggs, then stir in 200 g (7 oz) strips of smoked salmon, 2 tablespoons chopped dill, 100 g (3½ oz) petits pois and the potatoes. Season.

Heat 2 tablespoons olive oil in a frying pan with an ovenproof handle. Pour in the egg mixture and cook for 10–15 minutes over a low heat until the egg is starting to set.

Place under a preheated medium grill and cook for 3–4 minutes, or until the egg is set and the top is golden. Turn out on to a board and cut into wedges to serve. Calories per serving 393

smoked salmon scrambled eggs

trout and dill fishcakes

How to make trout and dill fishcakes recipe - Calories per serving 286

Serves 4

Preparation time 15 minutes, plus chilling, Cooking time 25–30 minutes

Ingredients:
300 g (10 oz) trout fillets
400 g (13 oz) mashed potatoes
5 spring onions, finely chopped
2 tablespoons capers, chopped
10 g (⅓ oz) dill, chopped
grated rind and juice of 1 lemon
1 tablespoon olive oil
salt and pepper

To serve
steamed tenderstem broccoli
lime wedges

Method:
Cook the trout fillets under a preheated hot grill for 4 minutes on each side until cooked through, then discard the skin, break the flesh into flakes and place in a bowl.

Add the mashed potatoes, spring onions, capers, dill, lemon rind and 2 tablespoons of lemon juice. Season with salt and pepper. Shape into 8 cakes and chill for 20 minutes.

Heat the oil in a frying pan and cook the fishcakes, in batches, for 4–5 minutes on each side or until golden and cooked through. Serve with steamed tenderstem broccoli and lime wedges.

For trout & dill pâté, mix together 2 x 150 g (5 oz) cooked and flaked trout fillets, 1 teaspoon gluten-free Dijon mustard, 1 tablespoon chopped dill, 300 g (10 oz) low-fat cream cheese and a pinch of paprika in a bowl. Season to taste. Spoon into 4 ramekins and chill for 30 minutes. Serve with vegetable crudités. Calories per serving 230

trout and dill fishcakes

Tuesday, June 28, 2016

caramel and chocolate crunch sundae

How to make caramel and chocolate crunch sundae recipe - A topping of salted caramel sauce and crunchy chocolate pretzels take this homemade vanilla ice cream to another level.

SERVES 4

PREP TIME 15 mins, plus chilling and churning, COOK TIME 20 mins

Ingredients:
2 1⁄4 cups heavy cream
2 cups whole milk
6 egg yolks
1⁄2 cup sugar
1 tsp vanilla extract
chocolate-covered pretzels

For the salted caramel sauce:
1 cup sugar
1 stick (8 tbsps) butter, cut into cubes
1⁄2 cup heavy cream
1 tsp vanilla extract
1 tsp sea salt

Method:
1 Heat the cream and milk in a heavy-based saucepan over medium heat, until hot but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract. Very gradually, whisk the hot cream and milk into the egg mixture in a thin stream, whisking constantly.

2 Return the custard to the rinsed-out pan and heat over medium heat, whisking constantly, until it thickens and just coats the back of a spoon. Do not heat it too fast or for too long, or the eggs will “scramble.” Remove the custard from the heat and transfer to a clean, cold bowl immediately, whisking for a couple of minutes to cool it down.

3 Cool the custard completely, then cover the surface with a layer of plastic wrap (placing it directly on the custard) to prevent a skin forming. Transfer to the fridge and chill for a minimum of 4 hours, or overnight.

4 Pour the chilled custard into an ice-cream maker and churn it until it is a thick, scoopable ice cream. Transfer it to a plastic container and freeze until needed.

5 To prepare the salted caramel sauce, melt the sugar in a heavybased frying pan over medium heat. As it melts, whisk frequently for 7–10 minutes, until it becomes amber brown. Add the butter and whisk to combine.

6 Remove from the heat and add the cream. Continue whisking as the caramel bubbles, until it settles into a smooth mixture. Whisk in the vanilla extract and sea salt. Set aside to cool completely.

7 To serve, roughly crush some chocolate-covered pretzels in a plastic food bag and scatter over the ice cream. Finish with a drizzle of the salted caramel sauce.

COOK’S TIP
For a healthier version, try a spoonful of the Fresh berry compote with vanilla and thyme or the dried fruit compote, and top with a handful of fresh blueberries.

caramel and chocolate crunch sundae

American strawberry shortcake

How to make American strawberry shortcake recipe - This classic summer dessert is best served with freshly baked shortcake and ripe, juicy strawberries.

MAKES 12

PREP TIME 20 mins, COOK TIME 35 mins

Ingredients:
1 1⁄2 cups all-purpose flour
1⁄2 cup cornmeal or polenta
1 tbsp baking powder
1⁄4 tsp salt
1⁄4 cup sugar
1 stick (8 tbsps) butter, chilled and diced, plus extra for greasing
1⁄2 cup whole milk
1⁄2 cup buttermilk
2 tsp vanilla extract

For the filling:
15–20 large strawberries, hulled and halved
1 tbsp honey
1 cup heavy cream
1⁄4 cup sugar

Method:
1 Preheat the oven to 350ºF (180ºC). In a medium bowl, mix together the flour, cornmeal, baking powder, salt, and sugar. Add the butter to the flour mixture and work it into the dry ingredients with your hands, incorporating well, until the mixture resembles coarse breadcrumbs. Stir the milk, buttermilk, and 1 tsp vanilla extract into the dry ingredients and mix well.

2 Grease the base and sides of a 12-hole muffin pan. Pour in the batter and bake in the oven for 35 minutes, or until golden brown. Remove and leave to cool slightly on a wire rack.

3 For the filling, put the strawberries into a bowl, add the honey, and toss until well coated. Using an electric hand whisk or mixer, whisk the cream, sugar, and the remaining vanilla extract until stiff.

4 Slice the shortcakes in half and fill each with whipped cream and strawberries. Serve warm.

American strawberry shortcake

pecan and orange bananas foster

How to make pecan and orange bananas foster recipe - This decadent dessert, with its rich, buttery sauce drizzled on toasted brioche, takes only minutes to prepare.

SERVES 4

PREP TIME 15 mins, COOK TIME 10 mins

Ingredients:
1⁄2 cup pecans, roughly chopped
4 tbsp unsalted butter
4 heaped tbsp dark brown sugar
grated zest and juice of 1 orange
2 large underripe (not green) bananas, peeled and cut into 1⁄2in (1cm) cubes
4 tbsp dark rum
4 thickly cut slices of brioche bread
4 large scoops of good-quality vanilla ice cream

Method:
1 In a large, heavy-based frying pan, dry-fry the pecans over medium heat for 3–4 minutes, stirring occasionally, until they begin to brown in places. Remove from the heat and set aside. Wipe the pan clean.

2 Heat the butter, sugar, and the orange juice and zest (reserving a little zest for garnishing) over medium heat, stirring until the sugar dissolves. Increase the heat and cook for 2–3 minutes, until the sauce reduces slightly and begins to look glossy.

3 Add the bananas to the pan and cook for a further 2–3 minutes over high heat, until the sauce reduces further. Meanwhile, toast the brioche. If desired, cut the bread into 23⁄4in (7cm) rounds.

4 When the bananas are just tender, add the pecans and the rum and cook for 1 minute to heat it up, then use a match to carefully light the alcohol. The pan will flare up, so be careful, but the flames should die away within 1 minute.

5 Top each brioche round with a scoop of ice cream, pour over a quarter of the caramelized bananas, and garnish with the reserved orange zest. Serve immediately.

WHAT’S THE STORY?
Bananas Foster a dessert flambéed with rum and served with ice cream and caramel sauce—was first made at Brennan’s restaurant in New Orleans in 1951. At the time, the city was the main port of entry for imported bananas, and the dish was created in honor of regular diner and good friend of the restaurant’s owner, Richard Foster.

pecan and orange bananas foster

Wednesday, June 22, 2016

sunday special roast beef

How To Make sunday special roast beef recipe - Succulent roast beef, crispy roast potatoes, root vegetables and feather-light, oldfashioned Yorkshire puddings make one of the best-loved Sunday dinners.

SERVES: 8

PREPARATION: 20 MINUTES, COOKING: 2 1/4 HOURS

Ingredients:
3 pounds (1.5 kg) boned, rolled and tied lean sirloin of beef, trimmed of fat
freshly ground black pepper
4 teaspoons (20 ml) English mustard
3 pounds (1.5 kg) potatoes, such as russet or Yukon gold, peeled and cut into chunks
1 1/3 pounds (650 g) baby parsnips, halved lengthwise
1 1/3 pounds (650 g) carrots, halved lengthwise
3 tablespoons (45 ml) sunflower oil
13/4 cups (450 ml) homemade or low-sodium beef stock
steamed broccoli florets, to serve

Yorkshire puddings:
1/2 cup (75 g) all-purpose flour
1 egg, lightly beaten
1/3 cup (100 ml) low-fat milk
1 tablespoon (15 ml) sunflower oil

Method:
1 Preheat the oven to 350°F (180°C). Put the beef, fat side up, on a rack in a large roasting pan. Season with pepper, and spread with 3 teaspoons (15 ml) of the mustard. For rare, roast the beef for 1 hour 20 minutes; for medium, 1 hour 40 minutes; for well done, 2 hours. Baste occasionally with the juices in the pan.

2 Meanwhile, prepare the Yorkshire pudding batter. Put the flour in a bowl, make a well in the center and add the egg. Add a little of the milk and beat together, gradually working in the flour. Slowly beat in the remaining milk and 1/3 cup (75 ml) water until all the flour is incorporated and the batter is smooth. Set aside.

3 Cook the potatoes in a large saucepan of boiling water for 5 minutes, and drain. Boil the parsnips and carrots for 3 minutes, and drain.

4 One hour before the end of roasting time for the beef, coat the vegetables in 3 tablespoons (45 ml) of oil and place in a nonstick roasting pan in the oven. Turn the vegetables after 30 minutes. When cooked, remove the roast from the oven, place on a plate and cover loosely with foil. Remove vegetables and cover to keep warm.

5 Increase the heat to 425°F (220°C). Grease eight cups of a nonstick muffin pan with oil. Place the pan in the top of the oven to heat for 3 minutes, then pour in the batter and bake for 15 minutes, or until golden.

6 Meanwhile, to make the gravy, slowly pour the fat out of the roasting pan, leaving the caramelized bits behind. Place the pan on the stovetop over medium heat, add the stock and bring to a boil, stirring to loosen the brown bits; simmer until slightly reduced. Season with pepper and stir in the remaining mustard and any beef juices that have collected on the plate; skim off any fat. Place the meat on a platter and surround with the vegetables and Yorkshire puddings. Pour the gravy into a gravy boat and serve.

Each serving provides
579 calories, 49 g protein, 22 g fat (6 g saturated fat), 45 g carbohydrate (10 g sugars), 8 g fiber, 414 mg sodium

sunday special roast beef

Thursday, June 16, 2016

Restaurant Thai Fish Cakes

How to Make Restaurant Thai Fish Cakes Recipe - These delicious fish cakes, made with fresh fish and potatoes, are flavored with lemongrass and cilantro, and spiced with Thai red curry paste. Served with a lettuce, cucumber and mint salad, they make a tempting starter.

SERVES: 12 (MAKES 24)

PREPARATION: 20 MINUTES, PLUS 1 HOUR CHILLING, COOKING: 35 MINUTES

Ingredients:
2/3 pound (350 g) russet potatoes, peeled and chopped
2/3 pound (350 g) firm white fish fillets
juice of 1 lime
2 teaspoons (10 ml) Thai red curry paste
1 thin lemongrass stem, white only, thinly sliced, lightly crushed
3 scallions, thinly sliced
3 cloves garlic, chopped
1/4 cup (15 g) chopped fresh cilantro leaves
1 teaspoon (5 ml) finely chopped fresh ginger
pinch of salt
1/3 cup (50 g) all-purpose flour
2 eggs, lightly beaten
1 1/4 cups (100 g) fresh breadcrumbs
2 tablespoons (30 ml) extra virgin olive oil

Salad:
1 butter lettuce, finely shredded
1/2 cucumber, diced
3/4 cup (15 g) fresh mint leaves

Method:
1 Put the potatoes in a saucepan and add enough boiling water to cover by 2 inches (5 cm). Bring to a boil, reduce heat and cook for 15–20 minutes, or until tender. Drain into a large bowl and mash.

2 While the potatoes are cooking, put the fish in a shallow pan with enough cold water to cover and add half of the lime juice. Bring to a boil, reduce the heat to low and simmer for 1 minute. Remove from the heat, cover the pan and let the fish cool in the liquid for about 4 minutes. Drain the fish and flake the flesh with a fork, discarding the skin and any bones.

3 Add the fish to the potatoes in the bowl and combine well with a fork, adding the curry paste, lemongrass, scallions, garlic, cilantro, ginger and the remaining lime juice. Season with the salt.

4 Put the flour on a plate. Pour the eggs into a shallow bowl. Sprinkle the breadcrumbs on another plate. Take about 1 tablespoon (15 ml) of the fish mixture and shape it into a small fish cake. Roll the cake in flour, shaking off the excess, then dip into the egg and, finally, coat with crumbs, turning and pressing on the crumbs to coat all sides evenly. Shape and coat the remaining fish cakes in the same way, making 24 in total. Cover and refrigerate for 1 hour.

5 Heat half of the oil in a large nonstick frying pan over medium heat. Add half of the fish cakes and cook for about 3 minutes on each side, or until lightly golden and crisp. Remove and keep warm while you cook the rest of the fish cakes, using the remaining oil.

6 Meanwhile, to make the salad, combine the lettuce, cucumber and mint in a bowl. Arrange the fish cakes on individual plates with the salad and serve.

Each serving (2 fish cakes) provides
142 calories, 10 g protein, 5 g fat (1 g saturated fat), 14 g carbohydrate (1 g sugars), 2 g fiber, 153 mg sodium

Restaurant Thai Fish Cakes

Monday, June 13, 2016

Restaurant Hollandaise Sauce

How to Make Restaurant Hollandaise Sauce Recipe - preparation 20 minutes cooking time 8 minutes

Serves 6

Ingredients:
3 tbsp white wine vinegar
6 black peppercorns
1 mace blade
1 slice onion
1 bay leaf
2 medium (US large) egg yolks
125g/4oz/½ cup unsalted butter, at room temperature, diced
2 tbsp single (light) cream
a dash of lemon juice to taste
salt and ground white pepper

Method:
1 Put the vinegar, peppercorns, mace, onion slice and bay leaf in a pan. Bring to the boil and reduce to 1 tbsp liquid. Set aside.

2 Put the egg yolks in a heatproof bowl with 15g/½oz/1 tbsp butter and a pinch of salt. Beat until well combined, then strain in the reduced vinegar.

3 Put the bowl over a pan of barely simmering water and whisk for 3–4 minutes until the mixture is pale and starting to thicken.

4 Beat in the remaining butter, one piece at a time, until the sauce starts to thicken and emulsify. Do not let it overheat or the eggs will scramble and split. Remove the pan from the heat.

5 Whisk in the cream and season to taste. Add a little lemon juice and serve.

Restaurant Pad Thai

How to Make Restaurant Pad Thai Recipe - preparation 10 minutes plus soaking cooking time 10 minutes

Serves 4

Ingredients:
250g/9oz flat rice noodles
2 carrots
4 spring onions (scallions)
2 tbsp sunflower oil
225g/8oz raw prawns (shrimp)
300g/11oz beansprouts
2 medium eggs
gluten-free Thai fish sauce
2 tsp light brown sugar
1 red chilli, seeded and diced
juice of 2 limes
4 tbsp chopped salted peanuts
a large handful of fresh coriander (cilantro) chopped, and cucumber strips to serve

Method:
1 Cook the noodles in boiling water for 5 minutes or according to the instructions on the pack. Drain well. Meanwhile, cut the carrots and spring onions into matchsticks.

2 Heat the oil in a wok or deep frying pan over a high heat, add the carrots and stir-fry for 2 minutes. Add the spring onions and stir-fry for 1 minute. Add the prawns and stir-fry for 2 minutes. Stir in the beansprouts and stir-fry briskly for 1–2 minutes.

3 Beat the eggs with 2–3 tbsp Thai fish sauce, the sugar, chilli and juice of 1 lime. Add the noodles to the wok together with the peanuts and egg mixture and stir-fry until the egg is just beginning to cook. Taste and add more fish sauce if needed.

4 Spoon into bowls and garnish with the coriander and cucumber. Squeeze the juice of the other lime over the top.

Restaurant Pad Thai

Wednesday, June 1, 2016

Restaurant Potato Croquettes

How to Make Restaurant Potato Croquettes Recipe - preparation 30 minutes plus chilling cooking time 45 minutes

Serves 6

Ingredients:
900g/2lb potatoes, scrubbed
150g/5oz/2½ cups fresh white breadcrumbs
50g/2oz/4 tbsp butter, softened, plus extra to grease
75g/3oz/½ cup freshly grated Parmesan
4 tbsp chopped fresh parsley
2 eggs, beaten
olive oil to drizzle
salt and ground black pepper

Method:
1 Bring the potatoes to the boil in a pan of cold salted water. Reduce the heat and simmer for 20 minutes or until tender. Preheat the oven to 230°C/450°F/Gas 8.

2 Meanwhile, spread the breadcrumbs out on a baking sheet and bake for 15 minutes or until golden. Transfer to a plate.

3 Drain the potatoes and leave to cool for 5 minutes, then peel and mash until smooth with the butter, Parmesan and parsley. Season with salt and pepper and mix well.

4 Put the beaten eggs in a shallow bowl. Take about 2 tbsp of the potato mixture and shape into a small cylinder. Roll first in the beaten egg and then in the breadcrumbs to coat. Repeat with the remaining potato mixture.

5 Put the croquettes in two buttered roasting pans. Cover and chill for 30 minutes.

6 Drizzle with a little oil and bake in the oven for 25 minutes or until golden brown. Serve immediately.

Restaurant Potato Croquettes

Saturday, May 28, 2016

Restaurant Roast Rib of Beef

How to Make Restaurant Roast Rib of Beef Recipe - preparation 5 minutes cooking time 2 hours 30 minutes plus resting Serves 6

Ingredients:
2.5kg/5½lb rib of beef
1 tbsp plain (all-purpose) flour
1 tbsp mustard powder
150ml/¼ pint/scant ⅔ cup red wine
600m/1 pint/2½ cups beef stock
600m/1 pint/2½ cups boiling water (or vegetable water)
1 tbsp redcurrant jelly, apple jelly or cranberry sauce
salt and ground black pepper
roast potatoes and vegetables to serve
mustard or horseradish sauce to serve

Method:
1 Preheat the oven to 230°C/450°F/Gas 8.

2 Put the beef, fat-side up, in a roasting pan. Mix the flour, mustard, salt and pepper and rub over the beef.

3 Roast in the centre of the oven for 30 minutes. Reduce the temperature to 220°C/425°F/Gas 7 and cook for 1–2 hours (depending on how well cooked you like your beef), basting occasionally with the fat.

4 Put the beef on a carving dish, cover loosely with foil and leave to rest while you make the gravy.

5 Skim off most of the fat from the roasting pan and place on the hob. Add the wine and boil until very syrupy. Pour in the stock and boil until syrupy. Add the water and fruit jelly or sauce and boil until syrupy. Check the seasoning.

6 Carve the beef. Serve with gravy, roast potatoes and vegetables with mustard or horseradish sauce.

Restaurant Roast Rib of Beef

Friday, May 27, 2016

Restaurant Braised Lamb Shanks

How to Make Restaurant Braised Lamb Shanks Recipe - preparation 15 minutes cooking time 2 hours 45 minutes Serves 6

Ingredients:
3 tbsp olive oil
6 lamb shanks
1 large onion, cut into wedges
2 large carrots, sliced
3 celery sticks, sliced
1 x 400g/14oz can chopped tomatoes
150ml/5fl oz/scant ⅔ cup red wine
3 tbsp balsamic vinegar
2 x 400g/14oz cans cannellini beans, drained and rinsed
salt and ground black pepper

Method:
1 Preheat the oven to 170°C/325°F/Gas 3.

2 Heat the oil in a large flameproof casserole and brown the lamb shanks all over. Remove and set aside.

3 Add the onion, carrots and garlic to the casserole and cook gently until softened and just beginning to colour. Add the lamb, tomatoes, red wine and balsamic vinegar and stir well. Season with salt and pepper.

4 Cover and cook in the oven for 2 hours, then add the beans plus some water or stock if it needs more liquid. Cover and return to the oven for 30 minutes.

5 Serve with potatoes and green vegetables.

Restaurant Braised Lamb Shanks

Sunday, May 22, 2016

Penne and Tuna

How to Make Penne and Tuna Recipe - preparation 10 minutes cooking time 30 minutes Serves 4

Ingredients:
2 tbsp olive oil
1 red onion, finely sliced
2 garlic cloves, crushed
1 x 400g/14oz can chopped tomatoes
500g/1lb 2oz penne or pasta tubes
2 x 200g/7oz cans tuna steak in spring water
3 tbsp small capers
a few fresh basil leaves, torn
salt and ground black pepper

Method:
1 Heat the oil in a pan, then add the red onion and fry over a low heat for 10 minutes or until softened but not browned. Add the garlic and cook for 1 minute.

2 Add the tomatoes and stir well. Season to taste with salt and pepper and simmer over a medium heat for 10 minutes until the sauce reduces and thickens

3 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

4 Drain the tuna and cut into small chunks. Stir into the tomato sauce along with the capers and basil.

5 Drain the pasta, return to the pan and toss with the tuna sauce. Serve immediately in shallow bowls.

Penne and Tuna Recipe

Clams with Chilli Spaghetti

How to Make Clams with Chilli Spaghetti Recipe - preparation 15 minutes cooking time 10 minutes Serves 4

Ingredients:
300g/11oz spaghetti
2 tbsp olive oil
1 garlic clove, crushed
1 red chilli, finely chopped
1 x 400g/14oz can tomatoes
900g/2lb clams in their shells, washed and scrubbed
150ml/¼ pint/scant ⅔ cup white wine
4 tbsp chopped fresh parsley

Method:
1 Cook the spaghetti in a large pan of salted boiling water according to the pack instructions.

2 Meanwhile, heat the oil in a large pan. Add the garlic, chilli and tomatoes and cook for 5 minutes, stirring gently.

3 Add the clams and wine. Cover the pan with a lid and cook over a high heat for 3–4 minutes until the clams open – discard any that remain closed.

4 Drain the pasta, return to the pan, then add the clams with the sauce and the parsley. Toss together gently and serve.

Clams with Chilli Spaghetti

Friday, May 20, 2016

Ginger Pork with Rice

How to Make Ginger Pork with Rice Recipe - preparation 10 minutes plus marinating cooking time 20–25 minutes Serves 4

Ingredients:
1 tsp grated fresh root ginger
1 tbsp sherry
2 tbsp soy sauce
4 pork steaks
225g/8oz/1 cup basmati rice
2 tbsp olive oil
1 red onion, chopped
1 red (bell) pepper, seeded and chopped
2 carrots, cut into matchsticks
salt and ground black pepper

Method:
1 Mix the ginger, sherry and soy sauce in a shallow dish. Add the pork steaks, turning them to coat with the marinade. Set aside in a cool place.

2 Cook the rice according to the instructions on the packet.

3 Meanwhile, heat half the oil in a wok. Add the onion, red pepper and carrots and stir-fry for 3–4 minutes.

4 Heat the remaining oil in a frying pan and fry the pork steaks for 4–5 minutes on each side. Season with salt and pepper.

5 Serve the pork steaks immediately with the boiled rice and stir-fried vegetables. Read More

Thursday, May 19, 2016

Restaurant Tandoori Chicken

How to Make Restaurant Tandoori Chicken Recipe - preparation 45 minutes plus marinating cooking time 20 minutes Serves 4

Ingredients:
3 tbsp olive oil
450g/1lb/2¼ cups natural yogurt
juice of 1 lemon
4 tbsp tandoori paste
600g/1lb 5oz boneless, skinless chicken breasts, cut into strips
½ cucumber, cut into thin strips with a vegetable peeler
1 green chilli, finely diced
1 bunch of fresh mint, chopped plus extra to garnish
salt and ground black pepper

Method:
1 Mix 1 tbsp oil, two-thirds of the yogurt and the lemon juice into the tandoori paste in a bowl. Add the chicken and stir well to coat. Cover the bowl and leave to marinate in the refrigerator for at least 4 hours.

2 Preheat the oven to 220°C/425°F/Gas 7. Brush a roasting pan with a little of the oil. Put the chicken in the pan, drizzle the remaining oil over the top and roast in the oven for about 15–20
minutes until cooked through.

3 Meanwhile, prepare the raita. Put the cucumber strips in a bowl and gently stir in the remaining yogurt with the chilli and mint. Season to taste and chill until ready to serve.

4 Serve the hot tandoori chicken, sprinkled with mint, with the chilled raita.

Restaurant Tandoori Chicken Recipe