Duck and red cabbage with juniper-spiced rhubarb
Spiced rhubarb makes a vibrant relish beside tender sliced duck breast and glossy red cabbage Source link
All posts tagged: Recipes
Chicken, sugar snap and radish salad with carrot-miso-ginger dressing recipe
Make the carrot dressing. Put 2 peeled and diced carrots into a blender with ½ small chopped garlic clove, 1½ tbsp white miso, a peeled and sliced 2cm square piece of ginger, 60ml rice vinegar, 60ml groundnut oil, 1½ tsp honey, a good pinch of ground cayenne, a good squeeze of lime juice, 1 tsp toasted sesame oil and 50ml water. Whizz until smooth. It should have the consistency of double cream, so add a bit more water if you need to. Taste for seasoning and set aside. Source link
Smoked trout and sea bass crudo with pickled radishes and salmon roe
Elegant, light and delicious, this raw fish dish makes for a perfect starter or sharing platter Source link
Warm grain, chickpea and aubergine salad with saffron yogurt recipe
Kamut, otherwise known as khorasan wheat, is an ancient grain. The grains are quite large (sometimes up to three times bigger than modern wheat) and have a buttery kind of taste that works well with really big flavours (harissa, preserved lemons, blush tomatoes, green olives), though you do have to soak it overnight before cooking. You can find kamut in wholefood stores or online. Or use spelt, farro or barley. Source link
Coconut and lime cake recipe
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Source link
Whipped beetroot dip with radishes recipe
Beetroot makes a great, colourful dip, but with this method you can use any root vegetable, from carrot to squash, and even spice things up with a little chilli or ginger if you wish. Try it topped with toasted chopped walnuts, or a sprinkle of the Egyptian spice and nut blend dukkah, too. I’ve served this with simple new-season radishes but you could use any vegetable crudités or flatbread. Requires cooling time Source link
Roast chicken, cheesy scones and a genius cocktail: Ravinder Bhogal’s recipes for cooking with lime pickle | Food
I’m obsessed with lime pickle. It’s savoury, sour, funky, spicy and full of bold personality that enlivens anything it’s smeared on. It’s made by salting and fermenting limes with chillies and spices for a fierce, flavour-packed condiment that’s traditionally eaten as a side to poppadoms or with simple dal and rice. Over the years, I have also folded it into grilled cheese toasties, marinades for fat prawns to barbecue in the summer or made compound butters with it to smother over sweet potatoes before roasting. It’s an instant flavour bomb and my pantry is never without a jar. Lime pickle roast chicken (pictured top) This has all the addictive pleasure of peri peri chicken. If your lime pickle is too mild, feel free to add a red chilli to the marinade. Prep 10 minChill 2 hrMarinate 2 hrCook 1 hr 15 minServes 4 1 medium chicken (about 1.4kg)Salt and black pepper4 fat garlic cloves, peeled 2 tbsp lime pickle2 tbsp finely chopped coriander, plus a handful extra to finish75g softened butterFinely grated zest of 1 …
This high-fiber breakfast will keep you full until lunchtime Recipes
Despite all the benefits for our health, fiber is one of the most overlooked nutrients, with many of us falling short of the recommended 30g per day. “Fiber supports digestion, helps stabilize blood sugar levels and plays a key role in appetite regulation helping you feel fuller for longer,” nutritionist Emma Bardwell tells Fit&Well, “yet most of us only eat around 16-18g per day.” It’s no surprise that trends like fiber-maxxing have started doing the rounds on TikTok, with experts calling for us to up our intake. Article continues below You may like “A big part of the issue is that modern diets tend to rely heavily on convenience foods which are often low in fiber,” Bardwell explains. “There’s also been a strong focus on protein in recent years, which is important, but it’s sometimes come at the expense of fiber-rich foods.” Knowledge around sources of fiber is part of the problem too. “Many people immediately think of salad when they think of fiber, but it’s also found in hitters such as chia seeds, raspberries, …
Crunchy carrot and cabbage salad with a peanut dressing
Put 90g smooth peanut butter, 2 tbsp lime juice, 2 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp honey, 2 tsp sesame oil, ½ finely chopped red chilli (deseeded), 1 grated garlic clove, 1½cm square piece of fresh root ginger (peeled and grated to a purée) in a food processor or blender with 2 tbsp hot water and blitz, or mix everything together with a fork, beating vigorously. You should have quite a smooth mixture. Cover and set aside. Source link
Chinese-style chicken and egg fried rice
Woks in our home kitchens never get as hot as they do in restaurants, where they have a lot of power under them – so dishes like this won’t be as perfect as they could be. Unless you’ve grown up stir-frying, it’s hard to get it right too. All those different elements cooked in one pan? You have to think about how much time each one needs. Nevertheless, I have, over the years, managed to do chicken and egg fried rice in a way that works, at least for the family on a weeknight. I cook the dish in stages and do the eggs in a separate pan, otherwise I end up with rice and scrambled eggs. I don’t even think about making this with freshly cooked rice (it will just get sticky). I use Chinese chilli bean paste in other dishes too, so don’t feel buying it is a waste of money. The alcohol is my own thing (goodness knows what Ken Hom would think) but I love its flavour with ginger. You can …