All posts tagged: Telegraph Magazine

Diana Henry’s chicken, avocado and radish salad with green goddess dressing recipe

Diana Henry’s chicken, avocado and radish salad with green goddess dressing recipe

Published by Sam Flores

The late American chef Barbara Tropp described the texture of perfectly poached chicken breasts as ‘plush’. It should be tender and soft, not overcooked but, just as importantly, not undercooked with a bloated ‘wet’ texture. If you cook the chicken in advance, keep it in the stock in which it has been poached until you want to serve it. The herby mayonnaise shouldn’t be made too far in advance or it will be less green and fresh.  Requires 30 minutes soaking time.    Source link

Fennel, courgette and pickled red onion salad with feta recipe

Fennel, courgette and pickled red onion salad with feta recipe

Published by Sam Flores

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

Poached apricots with star anise and vanilla recipe

Poached apricots with star anise and vanilla recipe

Published by Sam Flores

The key here is not to overcook the apricots. They can become tender very quickly and must keep their shape. It’s amazing how many flavours work well with them – try this with cardamom and a splash of orange-flower water, or a pinch of saffron, replacing some of the sugar with honey. Herbs are good too, especially lavender or basil. Requires infusing, cooling and chilling time Source link