Search Results

Crispy but creamy Makes 20 4 hours INGREDIENTS Arborio rice 300g White onion 1 large Garlic 1 clove White wine large glass Chicken stock 500ml Tomato puree 2 tbsp Sun dried tomatoes 100g Parmesan 75g Butter large knob Boursin half pack Eggs 3 Plain flour Breadcrumbs 200g Vegetable oil 1 litre METHOD 1. Finely chop the onion and let it sweat low and slow in a large pan with some butter and oil. 2. Crush in the garlic clove and mix in for 1 minute. 3. Pour in the arborio and coat with the onion. Add the wine, stir, and allow to cook off. 4. Make the stock and stir the tomato puree into this. 5. When the wine has evaporated, add a ladle of the stock and stir continuously until it has been absorbed. 6. Repeat, adding stock and stirring through bit by bit until the rice is al dente. 7. Chop the sun dried tomatoes and add to the pan, and stir in along with the butter and grated parmesan. 8. Transfer the risotto to a dish, cover and leave to cool in the fridge for at least 3 hours. 9. Using a tablespoon, take a ball of risotto (about the size of a golf ball) and form a fat disk. Take a small tablespoon of boursin and place this in the centre, then push the risotto back around it forming a ball. 10. Line up a plate of flour, a bowl of beaten eggs, and a plate of breadcrumbs. Taking one ball at a time- dip into the flour, the egg and then roll in the breadcrumbs until coated. 11. Heat the vegetable oil in a deep frying pan until very hot. Drop the arancini in (you may need to do this in batches) and deep fry until golden brown on all sides. 12. Eat and enjoy.

Khao San Road, eat your heart out... Serves 4 30 minutes Ingredients Fresh Ribbon Noodles 600g Chicken breast 2 Ginger Thumb-sized piece, grated Garlic 2 cloves, crushed Palm Sugar 5 tbsp Tamarind Puree 4 tbsp Fish Sauce 4 tbsp Soy Sauce 3 tbsp Limes 2 Spring onions 6 Carrots 1 large Bean Sprouts 200g Peanuts 70g Coriander (optional) small bunch Method To make the pad thai sauce, in a jar or sealable container dissolve the palm sugar in 25 ml of boiling water. Then add the tamarind, fish sauce, soy sauce and juice of 2 limes. Shake well to combine. Roughly chop the peanuts and toast them in a dry frying pan. Slice the chicken and in a hot wok fry the chicken with the grated ginger, crushed garlic and a dash of the pad thai sauce. Cut the carrot into thin strips and finely slice the white end of the spring onions, leaving the greener end as wider slices. Once the chicken is cooked add the carrots, spring onions and bean sprouts. Once the veg has cooked down, add the noodles and enough sauce to barely coat them. Add the toasted peanuts and some chopped coriander and toss all together, mixing well. Cook for a further 2 minutes. Taste for seasoning, then serve with a garnish of some toasted peanuts, some raw beansprouts and a wedge of lime. Eat and enjoy.

Quick, easy and delicious. Serves 4 20 minutes Ingredients Pappardelle 500g Double cream 200ml Parmesan 100g Onion 1 Bacon 6 rashers Garlic 3 cloves Frozen Peas Handful Lemon 1 Truffle oil (optional) Method Finely dice the onion and gently sweat them in a frying pan for 5 minutes. Chop the bacon and add to the onions along with the crushed garlic. Meanwhile cook the pasta in salty water until al dente and retain some of the pasta water when draining it. Once the bacon is nicely browned, pour in the cream and stir in the grated parmesan bringing to a bubble. Squeeze in the juice of the lemon, and add the frozen peas, continuing to simmer for a further couple of minutes. Season with plenty of salt and pepper, and add the optional truffle oil is using. Add the drained pappardelle to the creamy sauce and add a bit of the pasta water if necessary to help the sauce coat all of the pasta. Serve immediately - eat, and enjoy!

Posh cheese on toast Serves 2 20 minutes INGREDIENTS Bread 4 chunky slices Cheddar 120g grated Mozzarella 50g grated English mustard 1/2 tbsp Mayonnaise 2 tbsp Guinness 3 tbsp Worcestershire sauce 1/2 tbsp Plain flour 1/2 tbsp Spring onions 2 Cayenne pepper small pinch METHOD 1. Put the cheeses, mustard, mayonnaise, guinness, worcestershire sauce, plain flour and chopped spring onions into a large mixing bowl and mix well into a thick paste. Season well. 2. Toast the bread lightly on both sides under the grill. 3. Spread the cheese mixture onto the bread slices equally. 4. Grill until bubbling and golden brown. 5. Sprinkle the cayenne pepper. 6. Eat and enjoy!

Worth the effort...? Hell yeah Serves 4 6 hours Ingredients Baby Back Ribs 2 racks Mustard to coat ribs Butter 75g Apple Juice 100ml Sugar 25g Apple Cider Vinegar 1 tbsp Smoking Wood Chips Oak, cherry or apple Spice Rub Onion Powder 2 tbsp Garlic Powder 2 tbsp Paprika 2 tbsp Pepper 2 tbsp Salt 2 tbsp Cayenne Pepper 2 tsp Soft Brown Sugar 10 tbsp BBQ Sauce Ketchup 50g Soft Brown Sugar 30g Cider Vinegar 25ml Whiskey 25ml Orange 1/2, juice of Garlic Powder 1/2 tsp Worcestershire Sauce 1 tsp Tabasco (optional to taste) Method Combine all the rub ingredients in a bowl Spread a thin layer of mustard on both sides of the ribs and then cover in a thick coating of the spice rub, gently patting it in so that it sticks. Meanwhile wrap a handful of smoking chips in tin foil and pierce several holes in the top allowing smoke to escape. On a multi-burner gas burner heat on side up to full temperature, leaving the other side off. Place the wood chip package on the hot side, along with a tray of water. The water will maintain moisture whilst cooking. Once the chips are smoking, place the ribs on the cool side and close the lid. Cook the ribs at 125°C for 3 hours, replenishing the wood chips and water when necessary. To make the bbq sauce combine the ingredients in a pan and bring to the boil. Turn off the heat and let it cool to room temperature before bottling and putting in the fridge. As the ribs approach the 3 hour mark, melt the butter in a pan. Add the apple juice, sugar and cider vinegar, stirring to combine. When the rub is set on the ribs, remove them from the heat. Lay out two sheets of foil and place the ribs onto them. Drizzle half the butter mixture over each rack then seal the foil around them. Place them back on the cool side of bbq t 125°C for 2 hours. Unwrap the ribs and and glaze both sides with the BBQ sauce. Place back on the cool side of the BBQ face up. Cook for a further 30 minutes basting with the BBQ sauce every 10 minutes. Take off the heat, and rest for 10 minutes. Slice into individual ribs, eat and enjoy!

The juiciest chicken you'll ever have... Serves 6 24 hours Ingredients Chicken 1 whole Salt 300g Sugar 200g Cloves 10 Star Anise 10 Peppercorns 20 Thyme 15 sprigs Bay Leaves 5 Lemon 2 Butter 150g Garlic 1 Parsley Large bunch Capers 2 tbsp White wine 75ml Method To make the brine combine the salt, sugar, cloves, star anise, peppercorns, 5 sprigs of thyme, bay leaves and the rind of one lemon with 3 litres of water. Bring to a boil in a large pan then take off the heat and allow to cool to room temperature. Spatchcock the chicken (watch a youtube video on how). Place the chicken in to the brine making sure its fully submerged, then cover and refrigerate for 24 hours. In a bowl mix 75g of butter with the juice of one lemon; the crushed garlic; 1 tablespoon of finely diced capers; a handful of finely chopped parsley; the chopped leaves from 10 sprigs of thyme; and a generous helping of salt and pepper. Remove the chicken from the brine, and work your fingers under the skin to free it from the meat. Spoon the butter mixture under the skin and spread it out making sure all the meat is covered. Cook in a preheated oven for 40 minutes or until the meat measures 72 degrees celsius. In the meantime, melt 75g of butter in a sauce pan. Add the wine; 1 tablespoon of finely diced capers; the juice of 1 lemon; a small bunch a finely chopped parsley and a teaspoon of sugar. Season with salt and pepper. Once the chicken is cooked, allow to rest for 10 minutes before carving. Eat and enjoy!

A good addition to any BBQ Serves 4 as a side 1 hour ingredients Butternut squash 200g Sweet potato 100g Red onion 1 Puy lentils 200g (cooked) Dried sage 1 tbsp Thyme 3 sprigs Mint 10g Parsley 10g Lemon 1 Honey 1 tbsp Garlic 1 clove Feta 40g Olive oil 3 tbsp method 1. Peel the squash and sweet potato and chop into cubes. Chop the onion into 12 wedges and place all veg into a bowl. 2. Pour in 2 tbsp oil, honey, sage, thyme sprigs and stir through. Season. 3. Place on a baking tray and roast in the oven at 200°C for 30 mins. 4. Whilst the veg is roasting, cook the lentils (if using dried) and place in a bowl. 5. Add 1 tbsp oil, crush in the clove of garlic and squeeze in the juice from half the lemon. 6. Chop the mint and parsley finely and add to the lentils, then season well and stir. 7. When the veg has cooked, stir it through the lentils and then lay out on a plate. 8. Crumble the feta on top. 9. Eat and enjoy!

Bring some flare to a BBQ Serves 4 24 Hours Ingredients Half a leg of lamb 1kg Rosemary 20g Thyme 20g Lemon 1/2 Mustard 2tsp Garlic 2 clove Honey 2tsp Olive Oil 2tbsp Red Wine Vinegar 1tbsp + 100ml Mint 40g Sugar 40g Method Begin preparation the day before, as the lamb needs to marinade for 24 hours Using a sharp knife, cut into the leg of lamb to the bone. The run the knife along the bone. Keeping the knife close to the bone, work your way around exposing it and eventually releasing it from the meat. Once the bone has been removed, make an incision into the thickest part of the meat, and then fold the meat open like a book. You should end of them a large flat piece of lamb, of equal thickness. (Watch a youtube video on how to do it). To make the marinade, in a food processor combine the rosemary leaves, thyme leaves, juice of half a lemon, mustard, garlic, honey, olive oil and 1 tbsp of red wine vinegar. Gently blitz until combined. In a baking tray lay the lamb and with a knife gently score the meat, which will allow the marinade to seep deep into the meat. Generously season both sides with salt and pepper. Pour the marinade over the lamb and massage it in, making sure both sides are well covered, before covering it in cling film and putting in the fridge. To make the mint sauce combine the the mint, sugar, 100ml of red wine vinegar and 50ml of water. Gently pulse until combined and the mint has broken down. Take the lamb out a coupe of hours before you intend to cook it to allow it to come to room temperature. BBQ - Cook the lamb for 5 minutes each side until it registers an internal temperature of 50 degrees celsius. Oven - Pan fry the the lamb for 5 minutes on each side, then transfer to a baking tray. Cook in a preheated oven at 200 degrees celsius until the internal temperature if the lamb reaches 50 degrees celsius. Transfer the lamb to a chopping board and cover in tin foil, allowing to rest for 15 minutes. Slice the lamb perpendicular to the grain and serve with the mint sauce on the side. East and enjoy!

For a breakfast of champions Serves 2 5 minutes ingredients Tomato Juice 400 ml Vodka 100 ml Worcestershire Sauce 2 tsp Tabasco 1 tsp (or to taste) Lemon Juice 1/2 a lemon Sugar 1 tsp Celery 2 stalks Horseradish 1 tsp Salt and Pepper Ice method In a jug combine the tomato juice, vodka, Worcestershire sauce, tabasco, lemon juice, sugar and horseradish. Mix together and season with salt and pepper. Place a stick of celery in a collins glass, and fill it with ice. Pour the Bloody Mary mixture into the glass and garnish with a slice of lemon.

Comfort food at its best 4 hours Serves 8 ingredients White onion 2 Carrot 1 large Celery 2 sticks Streaky bacon 275g Beef mince 800g Garlic 5 cloves Whole milk 700ml Nutmeg 1/4 teaspoon Red wine 500ml Tomato Puree 2 tbsp Tinned tomatoes 2 x 400g tins method 1. Chop the onion, carrot and celery finely. 2. In a heavy based pan, add a good glug of oil and fry the onions low and slow until translucent. 3. Add the carrot and celery and fry for another several minutes. 4. Chop the bacon into small pieces and add to the pan along with the crushed garlic. 5. In a separate large frying pan, brown the mince in sections. Once browned all over, add to the main pan trying to avoid getting too much of the fatty juice in with it. 6. Pour in the milk and stir through the meat. Turn the heat down to a very low simmer and stir frequently until the liquid has completely gone (about 1 hour). 7. Grate the nutmeg in and then pour in the wine, continuing to stir frequently as it simmers. 8. When the wine has evaporated (about 1 hour) add the tinned tomatoes and puree and stir well. Make sure the heat is on a minimum and cooked uncovered for another 2 (ish) hours, stirring occasionally and making sure the bottom does not catch. 9. Season well, then serve with pappardelle or tagliatelle. 10. Eat and enjoy!

Vibrant Vietnamese Vermicelli 20 minutes Serves 4 INGREDIENTS Carrot 3 large Romaine lettuce 1 Mint 50g Rice Vermicelli Noodles 100g Chicken breast 350g Soy sauce 2 tbsp Chilli sauce 1 tbsp Fish Sauce 4 tbsp Sugar 4 tbsp Lime Juice 4 tbsp Rice Vinegar 1 tbsp Garlic (finely chopped) 2 tbsp Chilli (finely chopped) 1 tbsp method 1. Start by making the nuoc cham sauce. In a sealed contained or jar, combine the fish sauce, sugar, half the lime juice, rice vinegar, half the garlic, chilli and 8 tablespoons of warm water, and shake to mix. 2. Shred the lettuce, peel and julienne the carrots, chop the mint and arrange into 4 bowls. 3. Place the noodles in a pan of boiling water for 2 minutes then drain and rinse under cold water. 4. Chop the chicken breast and stir fry in the soy, chilli sauce and the remainder of the garlic and the lime juice. 5. Once the chicken is cooked, add to the lettuce bowls along with the noodles. 6. Pour over the nuoc cham. 7. Eat and enjoy!

Tea party treats Makes 12 INGREDIENTS Unsalted butter 120g Granulated sugar 170g Medium eggs 2 Sour cream 150ml Whole milk 50ml Plain flour 140g Bicarbonate of soda 1/2 tsp Salt 1/4 tsp Oreos 90g (about 8) Icing: Unsalted butter 230g Icing sugar 250g Whole milk 20ml Vanilla extract 1tsp Oreos 5 Mini oreos 12 method 1. Preheat the oven to 200 degrees. 2. Beat the eggs and sugar together with an electric mixer until fluffy. 3. Crack in the eggs one at a time and beat until each is combined. 4. Pour in the sour cream, milk, and vanilla essence and stir in. 5. In a mixing bowl combine the flour, bicarbonate of soda and salt. 6. Add the dry ingredients to the wet in 3 goes, beating after each addition. 7. Crush the oreos with a pestle and mortar, then fold into the batter. 8. Line a muffin tin with 12 muffin liners and divide the batter between them. 9. Bake for 18-20 minutes, or until a skewer comes out clean when inserted. 10. Whilst the cupcakes are cooling, make the icing. 11. Blend the 5 oreos in an electric mixer until a fine powder. 12. Put the softened butter in the electric mixing bowl and add the vanilla extract. 13. Add the icing sugar in increments, pouring a little of the milk in alongside it each time. 14. Beat until you get a firm icing, then stir in the powdered oreo mix. 15. When the cupcakes are cool, pipe the icing onto them using a piping bag. \ 16. Top each with a mini oreo. 17. Eat and enjoy!