How to make Chinese salmon with black bean sauce recipe - Chinois saumon avec sauce aux haricots noirs recette
Marinating • 30 minutes
Special equipment • ridged cast-iron grill pan or griddle
ServeS 4
Mix 4 tablespoons black bean sauce with a 1in (2.5cm) piece of fresh ginger, grated, 3 garlic cloves, minced, and 1 seeded and finely chopped fresh hot red chile.
Spread the mixture all over 4 salmon fillets, about 5½oz (150g) each, and season with sea salt and freshly ground black pepper. Marinate in the refrigerator for 30 minutes.
Heat a ridged cast-iron grill pan until hot. Add the salmon fillets, skin-side down, and cook for 4 minutes or until opaque and lightly charred. Turn over, and cook on the other side for another 4 minutes. Serve hot with rice or noodles.
Tuesday, February 17, 2015
Rice balls filled with cheese
How to make Rice balls filled with cheese recipe - Boules de riz farcies de fromage recette
Serves 4
Generously season 8oz (225g) cold cooked arborio or other risotto rice, then roll into 12 even-sized balls.
Push a cube of mozzarella cheese into the center of each ball, then cover so that the cheese is enclosed.
Roll each ball in some beaten egg, then in some toasted fresh bread crumbs. Fry in a little olive oil over medium heat for 2–5 minutes until golden. Serve hot.
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| Rice balls filled with cheese |
Shredded red cabbage with blue cheese dressing
How to make Shredded red cabbage with blue cheese dressing recipe - Chou rouge râpé vinaigrette fromage bleu recette
Special equipment • blender or food processor
ServeS 4
Mix together 4½oz (125g) blue cheese such as Danish blue or cambozola with 8oz (225g) Greek-style yogurt, a small handful of chopped tarragon leaves, and plenty of freshly ground black pepper.
Blend or process until smooth. Finely shred 1 red cabbage, and mix with 1oz (25g) raisins and scant 1oz (25g) toasted pine nuts. Toss with the blue cheese dressing, and serve with fresh crusty whole wheat or rye bread.
Special equipment • blender or food processor
ServeS 4
Mix together 4½oz (125g) blue cheese such as Danish blue or cambozola with 8oz (225g) Greek-style yogurt, a small handful of chopped tarragon leaves, and plenty of freshly ground black pepper.
Blend or process until smooth. Finely shred 1 red cabbage, and mix with 1oz (25g) raisins and scant 1oz (25g) toasted pine nuts. Toss with the blue cheese dressing, and serve with fresh crusty whole wheat or rye bread.
Tandoori paneer
How to make Tandoori paneer recipe - Paneer Tandoori recette
Marinating • 30 minutes
Special equipment • blender or food processor • skewers • ridged cast-iron grill pan or barbecue
ServeS 4
In a blender or food processor, blend 3 garlic cloves, 2 seeded fresh green chillies, a 1in (2.5cm) piece of fresh ginger, the grated zest and juice of ½ a lemon, and 3 tablespoons Greek-style yogurt until smooth.
Add 1 tablespoon garam masala and 1 teaspoon ground cumin, and blend again. Season with sea salt and freshly ground black pepper.
Cut 9oz (250g) paneer cheese into 1in cubes, and marinate in the tandoori mixture for 30 minutes. Thread the cubes onto skewers (if using wooden or bamboo skewers, soak in cold water for at least 30 minutes first), and grill in a hot ridged cast-iron grill pan for 5–8 minutes, turning halfway through cooking, until golden. Serve hot and sizzling on a bed of shredded lettuce, sliced red onions, and sliced ripe tomatoes.
Marinating • 30 minutes
Special equipment • blender or food processor • skewers • ridged cast-iron grill pan or barbecue
ServeS 4
In a blender or food processor, blend 3 garlic cloves, 2 seeded fresh green chillies, a 1in (2.5cm) piece of fresh ginger, the grated zest and juice of ½ a lemon, and 3 tablespoons Greek-style yogurt until smooth.
Add 1 tablespoon garam masala and 1 teaspoon ground cumin, and blend again. Season with sea salt and freshly ground black pepper.
Cut 9oz (250g) paneer cheese into 1in cubes, and marinate in the tandoori mixture for 30 minutes. Thread the cubes onto skewers (if using wooden or bamboo skewers, soak in cold water for at least 30 minutes first), and grill in a hot ridged cast-iron grill pan for 5–8 minutes, turning halfway through cooking, until golden. Serve hot and sizzling on a bed of shredded lettuce, sliced red onions, and sliced ripe tomatoes.
Easy cheese soufflé with mustard
How to make Easy cheese soufflé with mustard recipe - Soufflé de fromage facile avec de la moutarde recette
Special equipment • ramekins
ServeS 4
Melt 2 tablespoons butter in a pan over a low heat. Add 1 teaspoon of all-purpose flour. Cook, stirring, for a couple of minutes, then gradually add 1¼ cups milk, stirring constantly.
Add 1¾oz (50g) grated Gruyère cheese, scant 1oz (25g) grated parmesan cheese, and 1 teaspoon of coarse-grained mustard. Continue stirring until melted. Season.
Once cool, beat in 4 egg yolks. Beat 4 egg whites to soft peaks. Carefully fold the whites into the cheese mixture, a little at a time, until combined.
Divide the mixture among 4 ramekins, leaving space at the top, and bake in a preheated 400°F (200°C) oven for 12–15 minutes until risen. Serve immediately.
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| Easy cheese soufflé with mustard |
Dauphinoise with Swiss cheese and pancetta
How to make Dauphinoise with Swiss cheese and pancetta recipe - Dauphinoise avec fromage Suisse et pancetta recette
ServeS 4
In a frying pan over medium heat, cook 7oz (200g) cubed pancetta until just crisp. Remove from the pan, and drain on paper towels.
Simmer 3lb 3oz (1½kg) peeled and thinly sliced potatoes in 1¼ cups milk and 1¼ cups heavy cream for 10 minutes until potatoes start to soften, then remove the potatoes (reserving the milk mixture).
Layer the potatoes, 5½oz (150g) sliced swiss cheese and the pancetta in a baking pan. Season and add more cheese. Add the milk mixture, cover with foil, and cook in a preheated 400°F (200°C) oven for about 45 minutes, removing the foil for the last 15 minutes to brown the top.
ServeS 4
In a frying pan over medium heat, cook 7oz (200g) cubed pancetta until just crisp. Remove from the pan, and drain on paper towels.
Simmer 3lb 3oz (1½kg) peeled and thinly sliced potatoes in 1¼ cups milk and 1¼ cups heavy cream for 10 minutes until potatoes start to soften, then remove the potatoes (reserving the milk mixture).
Layer the potatoes, 5½oz (150g) sliced swiss cheese and the pancetta in a baking pan. Season and add more cheese. Add the milk mixture, cover with foil, and cook in a preheated 400°F (200°C) oven for about 45 minutes, removing the foil for the last 15 minutes to brown the top.
Feta and watermelon salad with pumpkin seeds
How to make Feta and watermelon salad with pumpkin seeds recipe - Salade de feta et melon d'eau avec les graines de citrouille recette
ServeS 4
Halve 1 small ripe watermelon, and cut the flesh into bite-sized pieces.
Put in a bowl, and crumble in 5½oz (150g) feta cheese along with ½ teaspoon ground black pepper, 1 tablespoon chilli oil, and a small handful of finely chopped mint leaves.
Toss gently to combine. In a small frying pan, toast 1¾oz (50g) pumpkin seeds with a little sea salt for a few minutes, and sprinkle liberally over the top of each portion. Serve immediately.
ServeS 4
Halve 1 small ripe watermelon, and cut the flesh into bite-sized pieces.
Put in a bowl, and crumble in 5½oz (150g) feta cheese along with ½ teaspoon ground black pepper, 1 tablespoon chilli oil, and a small handful of finely chopped mint leaves.
Toss gently to combine. In a small frying pan, toast 1¾oz (50g) pumpkin seeds with a little sea salt for a few minutes, and sprinkle liberally over the top of each portion. Serve immediately.
Best Cheese fondue
How to make Best Cheese fondue recipe - Fondue au fromage recette
Serves 4
Pour 1 cup of dry white wine into a saucepan, and bring to a boil. Add 7oz (200g) grated swiss cheese, and stir until melted.
Then add 7oz (200g) grated Gruyère cheese, and stir again until melted and smooth. Once thickened, pour the sauce into a warm bowl, and serve with fresh crusty bread on skewers for dipping into the cheesy fondue.
Serves 4
Pour 1 cup of dry white wine into a saucepan, and bring to a boil. Add 7oz (200g) grated swiss cheese, and stir until melted.
Then add 7oz (200g) grated Gruyère cheese, and stir again until melted and smooth. Once thickened, pour the sauce into a warm bowl, and serve with fresh crusty bread on skewers for dipping into the cheesy fondue.
Seared halloumi cheese with figs
How to make Seared halloumi cheese with figs recipe - Fromage halloumi poêlé aux figues recette
Serves 4
Take 8 large ripe figs, and cut into quarters lengthwise. Cut 10oz (300g) halloumi cheese into ¼in (6mm) slices.
Put the halloumi and figs in a large non-stick frying pan over medium heat, and cook for 2–3 minutes on each side until starting to brown.
Once cooked, add to a platter of mixed salad greens. Pour ¼ cup red wine vinegar into the same pan, and increase the heat slightly.
Add a small handful of chopped fresh cilantro leaves, 1 seeded and finely chopped fresh red chile, and 1 crushed garlic clove.
Let bubble over medium-high heat until reduced in volume by three-quarters, and pour sparingly over the figs and cheese. Drizzle with a little olive oil, and serve immediately.
Put the halloumi and figs in a large non-stick frying pan over medium heat, and cook for 2–3 minutes on each side until starting to brown.
Once cooked, add to a platter of mixed salad greens. Pour ¼ cup red wine vinegar into the same pan, and increase the heat slightly.
Add a small handful of chopped fresh cilantro leaves, 1 seeded and finely chopped fresh red chile, and 1 crushed garlic clove.
Let bubble over medium-high heat until reduced in volume by three-quarters, and pour sparingly over the figs and cheese. Drizzle with a little olive oil, and serve immediately.
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| Seared halloumi cheese with figs |
Baked Camembert
How to make Baked Camembert recipe - Camembert au four recette
Serves 4
Take a whole camembert cheese still packaged in its wooden box. Remove all plastic packaging, and return the cheese to the box.
Cut a series of small crosses in the top of the Camembert, and stick a small sprig of fresh rosemary into each one.
Bake the Camembert in the box, without the lid, in a preheated 350°F (180°C) oven for about 10 minutes or until starting to bubble and melt.
Serve immediately with fresh crusty bread, a farmhouse-style apple chutney (or apple preserves), and fresh apple slices and celery ribs.
Serves 4
Take a whole camembert cheese still packaged in its wooden box. Remove all plastic packaging, and return the cheese to the box.
Cut a series of small crosses in the top of the Camembert, and stick a small sprig of fresh rosemary into each one.
Bake the Camembert in the box, without the lid, in a preheated 350°F (180°C) oven for about 10 minutes or until starting to bubble and melt.
Serve immediately with fresh crusty bread, a farmhouse-style apple chutney (or apple preserves), and fresh apple slices and celery ribs.
Cheesy leeks on toast
How to make Cheesy leeks on toast recipe - Poireaux au fromage sur pain grillé recette
ServeS 2
Heat 1 tablespoon of olive oil in a saucepan over low heat. Add 1 chopped leek, and sauté gently until soft.
Remove, and set aside. Put 2 tablespoons butter, ⅔ cup beer (preferably brown ale), and 6oz (175g) grated sharp cheddar cheese in the same pan, and cook gently, stirring, until melted and smooth.
Remove from the heat, and stir in 1 tablespoon of flour until smooth, then return to the heat, stirring continuously.
Remove from the heat, stir in 2 teaspoons of mustard, a splash of Worcestershire sauce, and the reserved leeks. Season.
Allow to cool, then stir in 2 egg yolks until combined. Toast 4 slices of bread on one side, turn, then arrange on a baking sheet, and spread with the cheesy leeks. Broil for a few minutes, until bubbling and golden.
ServeS 2
Heat 1 tablespoon of olive oil in a saucepan over low heat. Add 1 chopped leek, and sauté gently until soft.
Remove, and set aside. Put 2 tablespoons butter, ⅔ cup beer (preferably brown ale), and 6oz (175g) grated sharp cheddar cheese in the same pan, and cook gently, stirring, until melted and smooth.
Remove from the heat, and stir in 1 tablespoon of flour until smooth, then return to the heat, stirring continuously.
Remove from the heat, stir in 2 teaspoons of mustard, a splash of Worcestershire sauce, and the reserved leeks. Season.
Allow to cool, then stir in 2 egg yolks until combined. Toast 4 slices of bread on one side, turn, then arrange on a baking sheet, and spread with the cheesy leeks. Broil for a few minutes, until bubbling and golden.
Swedish style steak
How to make Swedish style steak recipe - Bifteck style suédois recette
Serves 4
Peel and boil 21⁄4lb (1kg) waxy potatoes for about 15 minutes. Drain, put in a bowl, and cover with cold water.
Cut 10oz (300g) sirloin steak into large chunks, then sear in a hot frying pan with a little olive oil. Set aside. Blend 2 sticks of butter with 5 crushed garlic cloves, and a handful of chopped fresh flat-leaf parsley. Season.
Cut the potatoes into thick slices, and layer in the bottom of a baking dish. Put the steak on top, cover with the butter, and roast in a preheated 400°F (200°C) oven for 20 minutes. Serve with a tomato salad.
Serves 4
Peel and boil 21⁄4lb (1kg) waxy potatoes for about 15 minutes. Drain, put in a bowl, and cover with cold water.
Cut 10oz (300g) sirloin steak into large chunks, then sear in a hot frying pan with a little olive oil. Set aside. Blend 2 sticks of butter with 5 crushed garlic cloves, and a handful of chopped fresh flat-leaf parsley. Season.
Cut the potatoes into thick slices, and layer in the bottom of a baking dish. Put the steak on top, cover with the butter, and roast in a preheated 400°F (200°C) oven for 20 minutes. Serve with a tomato salad.
Paprika steak skewers
How to make Paprika steak skewers recipe - Brochettes de steak de paprika recette
Marinating • 1 hour
Special equipment • skewers • ridged cast-iron grill pan or griddle
ServeS 4
Slice 12oz (350g) bottom round steak into 1in (2.5cm) cubes, and mix in a bowl with 2 teaspoons paprika, the juice of 1 lemon, a small handful of finely chopped flat-leaf parsley, 1 tablespoon olive oil, a pinch of sea salt, and some freshly ground black pepper.
Skewer the steak cubes (if using wooden or bamboo skewers, soak in cold water for at least 30 minutes first), and let rest in the refrigerator for 1 hour.
Heat a ridged cast-iron grill pan until hot, then cook for 1–2 minutes on each side, turning a quarter turn each time. Allow to rest for a couple of minutes before serving with a drizzle of olive oil and mashed potatoes with flat-leaf parsley.
Skewer the steak cubes (if using wooden or bamboo skewers, soak in cold water for at least 30 minutes first), and let rest in the refrigerator for 1 hour.
Heat a ridged cast-iron grill pan until hot, then cook for 1–2 minutes on each side, turning a quarter turn each time. Allow to rest for a couple of minutes before serving with a drizzle of olive oil and mashed potatoes with flat-leaf parsley.
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| Paprika steak skewers |
Steak and vegetable parcels
How to make Steak and vegetable parcels recipe - Steak et parcelles de légumes recette
ServeS 4
In a frying pan over high heat, sear 8oz (225g) cubed sirloin or bottom round steak in a little olive oil for about 5 minutes.
Pour in ⅔ cup hot beef stock, and let bubble for a few minutes, then stir in 3 peeled, cubed, and cooked potatoes, and 3 diced and cooked carrots. Season. Roll out 12oz (350g) prepared pie crust to about ¼in (5mm) thick, then cut into 4 squares.
Divide the steak mixture evenly to the middle of each square. Sprinkle a handful of grated Cheddar cheese over each. Brush the edges of each square with a little water, then pull the corners up to the middle to make a parcel; pinch the edges of the pastry together to seal.
Brush each parcel with beaten egg yolk, and bake in a preheated 400°F (200°C) oven for about 20 minutes or until golden.
ServeS 4
In a frying pan over high heat, sear 8oz (225g) cubed sirloin or bottom round steak in a little olive oil for about 5 minutes.
Pour in ⅔ cup hot beef stock, and let bubble for a few minutes, then stir in 3 peeled, cubed, and cooked potatoes, and 3 diced and cooked carrots. Season. Roll out 12oz (350g) prepared pie crust to about ¼in (5mm) thick, then cut into 4 squares.
Divide the steak mixture evenly to the middle of each square. Sprinkle a handful of grated Cheddar cheese over each. Brush the edges of each square with a little water, then pull the corners up to the middle to make a parcel; pinch the edges of the pastry together to seal.
Brush each parcel with beaten egg yolk, and bake in a preheated 400°F (200°C) oven for about 20 minutes or until golden.
Steak and oyster mushroom salad
How to make Steak and oyster mushroom salad recipe - Steak et salade de pleurotes recette
Special equipment • ridged cast-iron grill pan or griddle
Serves 4
Cook two 41⁄2oz (125g) sirloin steaks to perfection on a hot grill pan. Let rest for 5 minutes, then slice into thick strips. Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add 6oz (175g) oyster mushrooms, and sauté for 5 minutes. Toss with the steak strips. Whisk together 3 tablespoons of olive oil, 1 tablespoon of white wine vinegar, and 1 teaspoon of coarse-grain mustard. Drizzle the dressing over the salad, then stir in a handful of chopped curly parsley. Season, and serve with fresh crusty bread.
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| Steak and oyster mushroom salad |
Breaded steak with black olives
How to make Breaded steak with black olives recipe
PreP 15 MINS, COOk 20 MINS
ServeS 4
Sandwich four 41⁄2oz (125g) pieces of sirloin steak between two pieces of plastic wrap. Pound with a meat pounder or rolling pin until thin, and set aside. Blend, or process 41⁄2oz (125g) black olives, a handful of fresh flat-leaf parsley, and 6 sun-dried tomatoes to a rough paste.
Evenly spread three-quarters of the paste onto each steak, and roll tightly. Mix the remaining paste with 41⁄2oz (125g) seasoned and toasted fresh bread crumbs.
Dredge the steaks in a little flour, coat in a beaten egg, and roll in the breadcrumbs. Roast in a preheated 425°F (200°C) oven for 15–20 minutes until the coating is crisp. Slice the steaks diagonally, and serve with garlic and chilli-seasoned spinach.
PreP 15 MINS, COOk 20 MINS
ServeS 4
Sandwich four 41⁄2oz (125g) pieces of sirloin steak between two pieces of plastic wrap. Pound with a meat pounder or rolling pin until thin, and set aside. Blend, or process 41⁄2oz (125g) black olives, a handful of fresh flat-leaf parsley, and 6 sun-dried tomatoes to a rough paste.
Evenly spread three-quarters of the paste onto each steak, and roll tightly. Mix the remaining paste with 41⁄2oz (125g) seasoned and toasted fresh bread crumbs.
Dredge the steaks in a little flour, coat in a beaten egg, and roll in the breadcrumbs. Roast in a preheated 425°F (200°C) oven for 15–20 minutes until the coating is crisp. Slice the steaks diagonally, and serve with garlic and chilli-seasoned spinach.
Seared steak with arugula
How to make Seared steak with arugula recipe
PreP 5 MINS, COOk 5 MINS, Special equipment • ridged cast-iron grill pan or griddle
ServeS 4
Season two 6oz (175g) sirloin steaks. Heat the grill pan, and cook the steaks over very high heat, one at a time, for 1 minute on each side. Remove and rest.
Arrange 7oz (200g) arugula on a serving plate, sprinkle with freshly shaved Parmesan cheese and cherry tomatoes, halved. Diagonally slice the steak and place on top of the salad with juices. Dress with an olive oil and balsamic vinegar dressing.
PreP 5 MINS, COOk 5 MINS, Special equipment • ridged cast-iron grill pan or griddle
ServeS 4
Season two 6oz (175g) sirloin steaks. Heat the grill pan, and cook the steaks over very high heat, one at a time, for 1 minute on each side. Remove and rest.
Arrange 7oz (200g) arugula on a serving plate, sprinkle with freshly shaved Parmesan cheese and cherry tomatoes, halved. Diagonally slice the steak and place on top of the salad with juices. Dress with an olive oil and balsamic vinegar dressing.
Perfect Steak
How to make perfect steak recipe
prep 2 MINS, COOK 10 MINS, Special equipment • ridged cast-iron grill pan or griddle
ServeS 1
Season an 8oz (225g) bottom round or t-bone steak with sea salt and freshly ground black pepper, and drizzle with a little olive oil. Heat a ridged cast-iron grill pan, then add the steak and cook undisturbed for 3–4 minutes on each side. Remove from the pan, and let rest for 5 minutes before serving.
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| Perfect Steak |
Asian steak salad with bok choy
How to make Asian steak salad with bok choy recipe
prep 15 MINS, COOK 5 MINS
ServeS 4
Slice 10oz (300g) sirloin steak into thin strips, and put in a bowl. Mix together 1 tablespoon vegetable oil, 1 tablespoon soy sauce, the juice of 1 lime, a 1in (2.5cm) piece of minced fresh root ginger, 2 crushed garlic cloves, and 1 teaspoon granulated sugar.
Pour over the steak, and marinate while you prepare the other ingredients. Spread 7oz (200g) bean sprouts over a platter. Quarter 1 head bok choy lengthwise, and sauté with a little oil in a frying pan over medium heat for 3–4 minutes.
Remove from the pan, and arrange on top of the bean sprouts. Add the marinated steak to the same pan, increase the heat to high, and stir-fry for a few minutes until cooked.
Pour in the remaining marinade mixture along with 1 tablespoon rice wine vinegar, and cook vigorously for 1 minute. Pour the steak strips over the bean sprouts and bok choy, gently toss, and serve immediately.
prep 15 MINS, COOK 5 MINS
ServeS 4
Slice 10oz (300g) sirloin steak into thin strips, and put in a bowl. Mix together 1 tablespoon vegetable oil, 1 tablespoon soy sauce, the juice of 1 lime, a 1in (2.5cm) piece of minced fresh root ginger, 2 crushed garlic cloves, and 1 teaspoon granulated sugar.
Pour over the steak, and marinate while you prepare the other ingredients. Spread 7oz (200g) bean sprouts over a platter. Quarter 1 head bok choy lengthwise, and sauté with a little oil in a frying pan over medium heat for 3–4 minutes.
Remove from the pan, and arrange on top of the bean sprouts. Add the marinated steak to the same pan, increase the heat to high, and stir-fry for a few minutes until cooked.
Pour in the remaining marinade mixture along with 1 tablespoon rice wine vinegar, and cook vigorously for 1 minute. Pour the steak strips over the bean sprouts and bok choy, gently toss, and serve immediately.
Steak sandwich with horseradish and watercress
How to make Steak sandwich with horseradish and watercress recipe
prep 5 MINS, COOK 10 MINS, Special equipment • ridged cast-iron grill pan or griddle
ServeS 1
Cook a 5½oz (150g) top round steak to perfection on a hot ridged cast-iron grill pan, and let rest. Cut 2 slices of fresh crusty bread, or halve and lightly toast
half a ciabatta.
Spread one slice of the bread or a ciabatta half with a dollop of creamed horseradish, then top with the steak and watercress, and some sliced fresh tomatoes. Season generously with sea salt and freshly ground black pepper. Place the other slice of bread or ciabatta half on top to make a sandwich, and serve immediately.
prep 5 MINS, COOK 10 MINS, Special equipment • ridged cast-iron grill pan or griddle
ServeS 1
Cook a 5½oz (150g) top round steak to perfection on a hot ridged cast-iron grill pan, and let rest. Cut 2 slices of fresh crusty bread, or halve and lightly toast
half a ciabatta.
Spread one slice of the bread or a ciabatta half with a dollop of creamed horseradish, then top with the steak and watercress, and some sliced fresh tomatoes. Season generously with sea salt and freshly ground black pepper. Place the other slice of bread or ciabatta half on top to make a sandwich, and serve immediately.
Griddled steak with peppery crust
How to make Griddled steak with peppery crust recipe
prep 10 MINS, COOK 10 MINS, Special equipment • food processor • ridged cast-iron grill pan or griddle
ServeS 2
Ingredients:
black peppercorns
red peppercorns
green peppercorns
mustard seeds
caraway seeds
sea salt
brown sugar
red chillies
Method:
1 Process 1 teaspoon each of black peppercorns, red peppercorns, green peppercorns, mustard seeds, caraway seeds, and sea salt, 2 teaspoons brown sugar, and 2 seeded fresh red chillies into a grainy mixture.
2 Roll a 12oz (350g) piece of steak evenly in the mixture. Heat a ridged cast-iron grill pan until hot.
3 Cook the steak, turning only once, remove from the pan, and let rest on a warm plate for 10 minutes before serving.
prep 10 MINS, COOK 10 MINS, Special equipment • food processor • ridged cast-iron grill pan or griddle
ServeS 2
Ingredients:
black peppercorns
red peppercorns
green peppercorns
mustard seeds
caraway seeds
sea salt
brown sugar
red chillies
Method:
1 Process 1 teaspoon each of black peppercorns, red peppercorns, green peppercorns, mustard seeds, caraway seeds, and sea salt, 2 teaspoons brown sugar, and 2 seeded fresh red chillies into a grainy mixture.
2 Roll a 12oz (350g) piece of steak evenly in the mixture. Heat a ridged cast-iron grill pan until hot.
3 Cook the steak, turning only once, remove from the pan, and let rest on a warm plate for 10 minutes before serving.
Chicken with pancetta, peas, and mint
How to make Chicken with pancetta, peas, and mint recipe - poulet à la pancetta, petits pois et menthe recette
Special equipment • large flameproof
casserole
ServeS 4
Ingredients:
2 tbsp olive oil
4 large or 8 small chicken pieces such thighs and breasts, about 1½lb (675g) total, skin on
2 onions, finely chopped
8oz (200g) pancetta, cubed
2 garlic cloves, finely chopped
1 cup (225g) dry white wine
2½ cups (600ml) chicken stock
sea salt and freshly ground black pepper
8–10oz (300g) frozen peas
handful of flat-leaf parsley, finely chopped
handful of fresh mint leaves, finely chopped
Method:
1 Preheat the oven to 300°F (150°C). Heat 1 tablespoon of the oil in a large flameproof casserole over medium heat. Add the chicken pieces, and cook for about 8 minutes, turning, until golden. Remove the chicken pieces from the pan, and set aside.
2 Reduce the heat to low, and add the remaining oil and onions to the casserole. Cook gently for 5 minutes until soft, then add the pancetta. Increase the heat a little, and cook for another 5 minutes until the pancetta is browned. Stir in the garlic, then pour in the wine. Increase the heat to high, and let bubble for few minutes until the alcohol has evaporated.
3 Add the stock, and bring to a boil once again. Season with salt and pepper, and stir in the peas, parsley, and mint. Return the chicken pieces to the casserole, cover, and transfer to the oven to cook for 1½ hours. Check the level of liquid occasionally while cooking–it needs to be fairly dry, but if it does require more liquid to prevent sticking, just add a little hot water. Serve hot with fresh crusty bread or sautéed potatoes.
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| Chicken with pancetta, peas, and mint |
Marsala chicken with pine nuts and golden raisins
How to make Marsala chicken with pine nuts and golden raisins recipe - Poulet Marsala aux pignons et raisins secs dorés recette
Special equipment • large cast-iron pan or flameproof casserole
ServeS 4
2 tbsp olive oil
8 chicken pieces such thighs and breasts (preferably free-range), about 1¾lb (800g) total, skin on
1 onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
1¼ cups (300ml) dry Marsala wine
sea salt and freshly ground black pepper
½ cup (50g) pine nuts, toasted
½ cup (50g) golden raisins
handful of flat-leaf parsley, finely chopped
Method:
1 Heat the oil in a large cast-iron pan over medium heat. Add the chicken pieces, and cook for about 8 minutes, turning, until golden. Remove from the pan, and set aside.
2 Reduce the heat to low. Add the onion, carrots, and celery to the pan, and cook gently for 5 minutes until soft. Pour in the Marsala, season with salt and pepper, and simmer gently for about 30 minutes, adding a bit of hot water if the chicken begins to stick to the pan. (Don’t add too much water, since this dish has little sauce, and the water will dilute the flavor.)
3 Stir in the pine nuts and raisins, and cook for a few more minutes. Just before serving, stir in the parsley. Serve with a lightly-dressed green salad and crusty bread.
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| Marsala chicken with pine nuts and golden raisins |
Chicken doner kebab
How to make Chicken doner kebab Recipe - Poulet kebab Recette
Marinating • 1 hour
SERVES: 4
Ingredients:
1 tsp cayenne pepper
1 tbsp olive oil
juice of 1 lemon
4 skinless boneless chicken breast halves, about 6oz (175g) each, cut into thin strips
4 pita breads
1 small head of crispy lettuce, such
as romaine or iceberg, shredded
1 onion, thinly sliced
¼ head red cabbage, shredded
hot chili sauce
prepared garlic mayonnaise
1 ripe tomato, sliced
¼ cucumber, sliced
whole pickled jalapeños, for serving
Method:
1 In a bowl, mix together the cayenne pepper, olive oil, and a quarter of the lemon juice. Add the chicken strips, and leave to marinate in the refrigerator for 1 hour.
2 Heat the grill until hot. Arrange the chicken strips in a shallow baking pan, and cook under the hot grill for about 10 minutes, turning occasionally.
3 Lightly toast the pita breads, and cut open to form a pocket.
4 Stuff each pita pocket with a handful of lettuce, onion, and red cabbage, then the chicken pieces. Dress with lemon juice, chilli sauce and garlic mayonnaise to taste. Garnish with tomato, cucumber, and a jalapeño. Serve immediately.
Variations:
Use wholemeal pitta bread for an even healthier dish.
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| Chicken doner kebab |
Chicken fajitas with tomato and avocado salsa
How to make Chicken fajitas with tomato and avocado salsa recipe - fajitas de poulet avec salsa de tomates et d'avocat recette
SERVES 4
For the salsa:
1 ripe avocado
handful of cherry tomatoes, chopped
1 bunch of scallions, finely chopped
handful of fresh flat-leaf parsley, finely chopped
1 tbsp olive oil
1 tbsp white wine vinegar
sea salt and freshly ground black pepper
1 tbsp olive oil
2 onions, halved and sliced
2 red bell peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 fresh red jalapeño chile peppers, seeded and finely chopped
2 garlic cloves, thinly sliced
4 skinless boneless chicken breast halves (preferably free-range), about 6oz (175g) each, cut into strips
½ cup dry white wine
8–12 corn tortillas, warmed
handful of fresh cilantro (coriander), finely chopped
Method:
1 First, make the salsa. Halve, pit, peel, and chop the avocado. Put in a bowl with the tomatoes, scallions, and parsley. Drizzle in the olive oil and vinegar. Season with sea salt and black pepper and stir to mix.
2 To make the chicken fajitas, heat the oil in a large hot frying pan over low heat. Add the onions and red and green bell peppers, and sauté for 5 minutes until soft. Stir in the chiles and garlic, and cook briefly.
3 Increase the heat to medium-high, and add the chicken. Keep the mixture moving around the pan, so that it doesn’t burn and the chicken is evenly cooked. Stir-fry for 3–5 minutes until the chicken is no longer pink. Pour in the wine, and cook for 5 minutes. Stir in the cilantro.
4 To serve, spoon the mixture onto the tortillas. Top with the salsa, and roll into wraps. Serve any extra filling on the side.
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| Chicken fajitas with tomato and avocado salsa |
Baked chicken with apricots and almonds
How to make Baked chicken with apricots and almonds recipe - Use turkey instead of chicken for a slightly lower-fat version. Poulet au four aux abricots et aux amandes recette
SERVES 4
Ingredients:
8 chicken pieces, skin on, about 1¾lb (800g) in total
2 tsp ground cinnamon
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
pinch of ground ginger
1 cinnamon stick
1 x 15½oz (439g) can chickpeas, drained and rinsed
4 cups hot chicken stock
handful of whole blanched almonds
handful of dried apricots
handful of fresh cilantro, finely chopped
juice of 1 lemon
sea salt and freshly ground black pepper
couscous, for serving
harissa, for serving
Method:
1 Preheat the oven to 400°F (200°C). Season the chicken well with salt and pepper, and sprinkle with the cinnamon. Heat 1 tbsp of the olive oil in a large flameproof casserole over medium-high heat. Working in batches if necessary, add the chicken pieces, skin-side down, and cook for about 5–10 minutes, turning once, until golden all over. Remove and set aside.
2 Reduce the heat to medium, and add the remaining oil, onion, and a pinch of salt to the casserole. Cook for 5 minutes until soft. Add the garlic, ginger, and cinnamon stick, and cook for few seconds. Stir in the chickpeas.
3 Return the chicken to the casserole and pour in the stock. Bring to a boil, and add the almonds and apricots. Cover and bake for about 1 hour until the chicken is cooked through and the sauce begins to thicken.
4 Stir in the cilantro, and squeeze with the lemon juice. Serve hot with fluffy couscous and harissa.
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| Baked chicken with apricots and almonds |
Chicken breasts in cilantro yogurt
How to make Chicken breasts in cilantro yogurt recipe - poitrines de poulet au yogourt de coriandre recette
SERVES 4
Ingredients:
8oz (225g) Greek-style plain yogurt
handful of fresh cilantro leaves, finely chopped, plus extra for garnish
2 tbsp medium-hot curry powder, preferably Madras
4 large skinless boneless chicken breast halves (preferably freerange), about 7oz (200g) each
8oz (225g) baby new potatoes, halved if large
1 tbsp olive oil
sea salt and freshly ground black pepper
1 lemon, cut into wedges
Method:
1 Preheat the oven to 400°F (200°C). Combine the yogurt, cilantro, and 1 tablespoon of the curry powder in a large bowl. Season with salt and pepper, and mix well. Add the chicken pieces, and leave to marinate for a few minutes.
2 Arrange the coated chicken pieces in a shallow roasting pan without crowding, and roast in the oven for about 30 minutes until cooked through and lightly charred.
3 Meanwhile, put the potatoes into a separate roasting pan. Drizzle with the oil, and add the remaining curry powder. Mix together using your hands until the potatoes are evenly coated; then roast in the oven for 20 minutes or until golden.
4 Serve the chicken and potatoes together with a sprinkling of cilantro and the lemon wedges on the side.
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| Chicken breasts in cilantro yogurt |
Chicken with cayenne, lemon, and oregano
How to make Chicken with cayenne, lemon, and oregano recipe - notes Make sure that you use a big enough roasting tin with plenty of room. This way the chicken will roast, rather than steam which it will do if it is too tightly packed. poulet au citron, cayenne et origan recette
SERVES 4
Ingredients:
8 large chicken thighs (preferably free-range), about 9oz (250g) each
1–2 tbsp olive oil
1 tsp cayenne pepper
juice of 1 lemon
1 tbsp dried oregano
bunch of scallions, sliced
6–8oz (200g) wild arugula leaves
drizzle of good balsamic vinegar
sea salt and freshly ground black pepper
small handful of freshly shaved Parmesan cheese, for serving (See Cook’s Notes)
Method:
1 Preheat the oven to 400°F (200°C). Put the chicken, oil, cayenne, lemon juice, and oregano in a bowl. Season well with salt and pepper. Toss with your hands until the chicken is well coated. Let marinate for 30 minutes at room temperature, if you have time; otherwise, proceed with Step 2.
2 Spread the chicken in a large shallow roasting pan, and roast for 30–40 minutes until slightly charred at the edges.
3 Meanwhile, mix together the scallions and arugula. When ready to serve, drizzle a little balsamic vinegar and a pinch of salt over the arugula salad. Top with the Parmesan shavings, and serve alongside the chicken.
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| Chicken with cayenne, lemon, and oregano |
Grilled chicken with satay sauce
How to make Grilled chicken with satay sauce recipe - Serve up the chicken with some store bought peanut satay sauce. Poulet grillé avec sauce satay recette
SERVES 4
Ingredients:
1 x 14oz (400ml) can unsweetened coconut milk
1 tsp Thai red curry paste
1¼ cups hot vegetable stock
2 tbsp demerara (raw) or light brown sugar
4 tbsp crunchy peanut butter
juice of 1 lime, or as needed
4 skinless boneless chicken breast halves (preferably free-range), about 7oz (200g) each
splash of olive oil
sea salt and freshly ground black pepper
To serve:(optional)
cucumber, thinly sliced
white wine vinegar
granulated sugar
chopped fresh cilantro leaves
Method:
1 First, make the satay sauce. Pour the coconut milk into a heavy saucepan and bring to a gentle boil. Reduce the heat slightly, and simmer until it releases its sweet fragrance. Now stir in the curry paste until blended; then stir in the stock and sugar, and simmer for 5 minutes.
2 Add the peanut butter and stir until well blended. Remove from the heat and season with salt and the lime juice. Taste and adjust the seasoning as needed. Set aside to keep warm.
3 Slash each chicken breast diagonally several times, making sure that you don’t slice all the way through. Rub them all over with a little olive oil, and season well with salt and pepper. Heat a ridged cast-iron grill pan until hot, and cook the chicken for 10–12 minutes, turning once, until cooked through and nicely charred.
4 Meanwhile, prepare the cucumber salad. Sprinkle the cucumber with vinegar and a pinch of sugar; scatter the cilantro on top. Serve the chicken breasts drizzled with the satay sauce, and the cucumber salad on the side.
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| Grilled chicken with satay sauce |
Chicken scallops with chiles and parsley
How to make Chicken scallops with chiles and parsley recipe - Pétoncles de poulet aux piments et au persil recette
SERVES 4
Ingredients:
4 skinless boneless chicken breast halves (preferably free-range), about 7oz (200g) each
1 tbsp all-purpose flour
1 cup toasted bread crumbs
handful of flat-leaf parsley, finely chopped
2 fresh red jalapeño chile peppers, seeded and finely chopped
1 egg, lightly beaten
1–2 tbsp olive oil
10oz (300g) fresh spinach leaves
juice of 1 lemon
a few drops of Asian hot chili oil
sea salt and freshly ground black pepper
Method:
1 Sandwich the chicken breasts between 2 large sheets of plastic wrap. Pound with a meat mallet or the side of rolling pin until thin and evenly flattened. Season well with salt and pepper, and dust with flour.
2 In a bowl, mix together the bread crumbs, parsley, and chiles. Dip the chicken in the beaten egg, then coat with the bread crumb mixture.
3 In a large frying pan, heat the oil over high heat. Add the chicken pieces, two at a time, and cook for 6–8 minutes, turning once, until golden and cooked through. Remove from the pan, and set aside to keep warm.
4 Now reduce the heat slightly and add the spinach to the same pan with a sprinkling of water. Cook, stirring, for a few minutes until just wilted. Sprinkle with some of the lemon juice, and serve on warm plates, along with the chicken. Squeeze the remaining lemon juice and a few drops of chili oil over the top, and serve immediately.
Cook’s NoTEs:
You can prepare the chicken the night before. Coat the chicken pieces with the bread crumbs as directed, cover loosely, and refrigerate until ready to cook.
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| Chicken scallops with chiles and parsley |
Baked chicken with onion, garlic, and tomatoes
How to make Baked chicken with onion, garlic, and tomatoes recipe - Poulet cuit au four avec l'oignon, l'ail et les tomates recette
SERVES 4
Ingredients:
8 chicken pieces, skin on, about 1¾lb (800g) total
1 tbsp flour
2 tbsp olive oil
6 bacon slices, chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
3 celery ribs, finely chopped
3 carrots, finely chopped
½ cup dry white wine
1 x 14oz (400g) can diced tomatoes, with juices
1¼ cups hot vegetable or chicken stock
sea salt and freshly ground black pepper
Method:
1 Preheat the oven to 400°F (200°C). Season the chicken well with salt and pepper, then dust with the flour.
2 Heat 1 tablespoon of the oil in a large cast iron or other flameproof casserole over high heat. Add the chicken pieces, skin-side down, along with the bacon, and cook the chicken for 10–15 minutes, turning once, until golden. Remove the chicken and bacon from the pan with a slotted spoon, and set aside.
3 Reduce the heat to low, and add the remaining oil to the casserole with the onion and a pinch of sea salt. Cook for 5 minutes until soft, then add the garlic, celery, and carrots. Cook for 5–6 minutes longer, until soft.
4 Increase the heat to high once again and add the wine. Let bubble for a few minutes until the smell of alcohol evaporates. Add the tomatoes and their juices and pour in the stock. Boil gently for a few minutes more, stirring frequently. Reduce the heat to a simmer, and return the chicken and bacon to the casserole. Spoon the tomato sauce over the chicken, cover, and transfer to the oven to cook for about 1 hour. Add more stock or if it appears dry. Serve with creamy mashed potatoes.
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| Baked chicken with onion, garlic, and tomatoes |
Jerk chicken with roasted pineapple
How to make Jerk chicken with roasted pineapple recipe - Feel free to use a store bought jerk seasoning instead of making your own. Jerk de poulet à l'ananas rôti recette
Marinating • 30 minutes
Special equipment • food processor
SERVES 4
For the jerk marinade:
2 fresh red hot chiles, seeded
2 fresh green hot chiles, seeded
pinch of ground cinnamon
pinch of grated fresh nutmeg
pinch of sea salt
1 tsp freshly cracked black pepper
grated zest and juice of 2 limes
3 tbsp light or dark brown sugar
2 tbsp vegetable oil
handful of flat-leaf parsley
handful of fresh cilantro leaves
a few sprigs of fresh thyme leaves
1 whole chicken, about 3½lb (1.6g), disjointed into 2 each of legs, thighs, wings, plus 1 whole breast, cut into four equal pieces
1 x 20oz (535g) can pineapple chunks, drained
Method:
1 First, make the marinade. Combine the chiles, cinnamon, nutmeg, salt, pepper, lime zest and juice, brown sugar, oil, parsley, cilantro, and thyme in a food processor. Process to a paste, adding a little more oil if needed.
2 Using the tip of a sharp knife, deeply slash each chicken piece, then put in a plastic freezer bag. Add the jerk paste, seal the bag, and knead to work the paste into the chicken until the pieces are coated. Let marinate 30 minutes at room temperature.
3 Preheat the oven to 400°F (200°C). Loosely arrange the chicken in a roasting pan and roast for 40 minutes until golden and crisp. During the last 10 minutes of cooking, scatter the pineapple between the chicken pieces to brown lightly. Serve hot with rice.
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| Jerk chicken with roasted pineapple |
Minced chicken with exotic mushrooms, soy, and lime
How to make Minced chicken with exotic mushrooms, soy, and lime recipe - A splash of Asian fish sauce (such as nam pla) adds extra zest to this dish. Émincé de poulet avec les champignons exotiques, soja et citron vert recette
Special equipment • food processor
SERVES 4
Ingredients:
2 or 3 skinless boneless chicken breast halves, about 7oz (200g) each, coarsely chopped
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 fresh red jalapeño chile pepper,
seeded and finely chopped
12oz (350g) mixed fresh exotic or wild mushrooms (such as oyster, shiitake, and enoki), or cultivated mushrooms, finely chopped
3 tbsp soy sauce
juice of 2 limes
handful of fresh cilantro (coriander) leaves, finely chopped
handful of fresh basil leaves, finely chopped
sea salt and freshly ground black pepper
hot cooked rice, to serve
Method:
1 Pulse the chicken in a food processor until finely chopped. Set aside.
2 Heat the oil in a large frying pan over medium heat. Add the onion and a pinch of salt, and cook for 5 minutes until soft. Stir in the garlic and chile, and cook for a few seconds more.
3 Add the chicken to the pan, season well with salt and pepper, and cook, stirring occasionally, for a few minutes until the chicken is no longer pink. Stir in the mushrooms, and cook for about 5 minutes longer.
4 Stir in the soy sauce and lime juice, and cook for 2 minutes. Taste, and season again if needed. Just before serving, stir in the cilantro and basil. Serve immediately with the hot rice, either on the side or mixed together.
Variations:
For a lower-fat version, mince turkey breast instead of chicken.
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| Minced chicken with exotic mushrooms, soy, and lime |
Piri piri chicken
How to make Piri piri chicken recipe - “Spatchcocked” simply means that the chicken has been flattened and the backbone removed. It cooks far quicker this way. Buy one readyprepared, ask the butcher to do it for you, or do it yourself. Poulet piri piri recette
Marinating • 30 minutes
Special equipment • food processor
SERVES 4
Ingredients:
For the piri piri
2–3 fresh red hot chiles, seeded and finely chopped
2 garlic cloves, peeled
handful of fresh cilantro (coriander), finely chopped
handful of flat-leaf parsley, finely chopped
2–3 tbsp olive oil
1 tbsp tomato purée
juice of 1 lemon
sea salt and freshly ground black pepper
1 whole chicken, about 3½lb (1.6kg), spatchcocked
Method:
1 To make the piri piri, put the chiles, garlic, cilantro, and parsley in a food processor. Add a little of the oil, and pulse on and off until it begins to form a paste. Add the remaining oil, tomato purée, and lemon juice, season with salt and pepper, and process to blend.
2 Put the chicken in a shallow glass or ceramic dish, and season all over with salt and pepper. Rub with the piri piri paste so that the entire chicken is evenly covered. Cover with plastic wrap, and leave to marinate for at least 30 minutes at room temperature, or preferably overnight in the refrigerator.
3 Preheat the oven to 400°F (200°C). Place the chicken in a shallow roasting pan, and roast for 40–50 minutes in the oven until cooked through, golden, and crispy. Let rest a few minutes, then cut into quarters and serve with rice and a green salad.
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| Piri piri chicken |
Lemon soy skewered chicken with hot dipping sauce
How to make Lemon soy skewered chicken with hot dipping sauce recipe - This dish is equally good made with pork instead of chicken. Soja citron brochettes de poulet avec sauce Trempette chaude recette
Special equipment • 8 skewers
SERVES 4
Ingredients:
1 stalk fresh lemon grass, tough outer leaves removed, finely chopped
juice of 1 lemon
1 tbsp soy sauce
1 tsp granulated sugar
4 skinless boneless chicken breast halves or thighs, 7oz (200g) each
peanut or vegetable oil
4–5½oz (150g) thin rice stick noodles
sea salt and freshly ground black pepper
For the dipping sauce:
4 garlic cloves, finely grated
4 fresh hot red chile peppers, seeded and finely chopped
1 tbsp rice wine vinegar
pinch of granulated sugar
juice of 1 lemon
Method:
1 Combine the lemon grass, lemon juice, soy sauce, and sugar in a bowl. Season with salt and pepper. Cut each chicken fillet in half lengthwise, and add to the lemon grass mixture. Let marinate while you prepare the noodles and dipping sauce.
2 Prepare the rice noodles as the package directs; drain and keep warm.
3 To make the dipping sauce, combine the garlic, chiles, vinegar, and sugar in a small saucepan. Add 2 tablespoons water, and heat gently until the sugar has dissolved do not boil. Allow to cool, then stir in the lemon juice.
4 Thread the chicken lengthwise onto 8 medium skewers, allowing two for each serving. Heat a ridged cast-iron grill pan or frying pan until hot. Brush lightly with oil, and grill the chicken for 3–4 minutes on each side until cooked through and lightly charred. Serve with the dipping sauce and the rice noodles.
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| Lemon soy skewered chicken with hot dipping sauce |
Hot and sour chicken
How to make Hot and sour chicken recipe - If you use cherry tomatoes, you don’t have to peel them first. Poulet aigre et piquante recette
SERVES 4
Ingredients:
2 cups hot vegetable or chicken stock
splash of soy sauce
2 skinless boneless chicken breast halves (preferably free-range), about 6oz (175g) each
2–4 tbsp Thai tom yum paste
1 bunch of scallions, sliced
8oz (225g) mushrooms, halved or quartered, if large
6 tomatoes, peeled and quartered
splash of Asian fish sauce, such as nam pla
sea salt and freshly ground black pepper
Method:
1 To poach the chicken, bring the stock and soy sauce to a boil in a large pan. Add the chicken, reduce the heat, and simmer for 10–15 minutes until the chicken is cooked. Remove with a slotted spoon, and set aside. Slice or shred when cool enough to handle.
2 Stir the tom yum paste into the stock until it dissolves, then add the scallions, mushrooms, and tomatoes, and simmer for 5–8 minutes. Return the chicken to the pan.
3 If the liquid has reduced too much during cooking, add more stock. Add a splash of fish sauce, taste, and season accordingly with salt and pepper or add more fish sauce. Serve hot.
Cook’s NoTEs:
Tom yum paste is available in most large supermarkets, and specialist Asian food stores.
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| Hot and sour chicken |