Chicken Pot Pie Recipe - olive magazine. Spicy sausage omelette with salsa verde. Tomato, olive and mozzarella rice. The ultimate French onion soup. Chicken and chorizo buns. Creamy pot roast chicken. Parma ham-wrapped fish with sprout and sweet potato hash. Leek and feta tart. Sunday lunch chicken pie. Healthier fry-up. Asparagus and pancetta soldiers with soft-boiled eggs. Chicken and freekeh salad with pomegranate. Crispy tofu stir-fry. Peri Peri Halloumi Burgers (With Citrus Slaw) - olive. Lebanese kofte. Beef, brown ale and mushroom pie. Meatballs with tomato and herb risotto. Budget Thai fishcakes. Chicken, leek and Dijon casserole recipe - olive. Yogurt and harissa chicken and rice salad. Chinese-style kale. French dip sandwich recipe - olive. Hash brown veggie burgers with kale alioli. Egg and black pudding on a Scottish morning roll. Rosie Birkett's smoked trout salad with Jersey Royals, asparagus and garlic purée.
Mediterranean halloumi salad. Slow-braised Korean short ribs recipe - slow cooker recipe - olive. COOKS TIP: Use 6-8 short ribs depending on the size of your slow cooker, we tested with 6 as our cooker wouldn't fit 8 in a single layer. This will ensure they cook evenly in the sauce. If your slow cooker has a sear or fry button, fry the ribs in batches on this setting, then spoon out the fat left in the pan if you need to. If your slow cooker doesn't have this setting, fry in a large frying pan in batches, and add to the slow cooker once seared.
Pour away any fat in the frying pan. Continue with the above method, reducing the water added to 400-500ml depending on how many ribs your making. The liquid should mostly cover the ribs in the pan. Cook on low for 8 hours, until the ribs are falling apart. Follow the cooling and straining off the fat method above (we removed the whole pot from the slow cooker and chilled the meat in this, if your slow cooker doesn't disassemble, once cooled pour into a sealable container and chill.)
Asparagus and morels on toast. Aussie egg in a hole. Charred spicy pepper pesto with steak and green salad. Stilton and bacon gratin. Sweet Potato Linguine With Puy Lentil Ragù - olive. Dijon chicken with mushrooms. Balsamic sausage, pepper and red onion bake. Pork meatballs. Broccoli and roasted red pepper frittata recipe - olive.
Garlic mushrooms on toast. Chicken with Whole Spices | Recipes | Delia Online. Prepare the chicken a few hours before cooking. Arrange the pieces in an oblong roasting tin. In a small bowl mix together the crushed garlic, ground ginger and turmeric with the groundnut oil. Now, with a sharp knife, make several incisions in the chicken pieces, season with salt and pepper, then coat them as evenly as possible with the oil and spice mixture. Leave in a cool place (but not in the fridge) so that the flavours penetrate. When you're ready to cook the chicken, pre-heat the oven to gas mark 6, 400ºF (200ºC).
Place the tin on the highest shelf, uncovered, and cook for about 20 minutes or until the chicken pieces are a nice golden colour. Meanwhile, prepare the whole spices. Next, melt the butter and oil together in a frying pan. Menu suggestion Serve with Spiced Pilau Rice and Mango Chutney. Easy baked bolognese sauce - olive. Stephen Harris: venison with red wine, chocolate and raspberry vinegar sauce. Sloppy joe pizzettes - olive. Boston baked beans with chipotle. Pesto-crusted cod with garlic roast potatoes. Five-a-day burger. Slow cooked Hunter's chicken. Heritage tomato salad with air dried ham, melon and mozzarella. Roast aubergine & coconut curry. Vietnamese herb salad with tamarind and honey glazed beef. Turkey enchiladas.
Sausages braised with fennel and red wine recipe. New potato, asparagus and feta frittata - Delicious. Malaysian-style chicken. Fennel and pork pappardelle - Delicious. Cajun fried rice recipe. Heston Blumenthal's carbonara - Delicious. Dorset pork and cider casserole with mustard and sage - Delicious. Crab and avo tacos recipe. 15-minute mushroom and tarragon stroganoff recipe. Mac ’n’ cheese, US-style. Cassoulet. 600g dried haricot beans400g smoked pancetta – or ventrèche, if you can find some (see know-how)400g piece unsmoked free-range British bacon 400g (about 6) British free-range toulouse sausages (from larger supermarkets or butchers)½ carrot1 small onion½ garlic bulb, cloves separated and peeled½ celery stick½ leek½ small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac-packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You’ll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets)Cook’s stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15cm (see make ahead). 01.The next day, heat the oven to 160°C/fan140°C/gas 3.
Recipe from Andrew Woodford, head chef at Boulestin. Start the recipe 2 days before serving. Chicken braised with cider and bacon recipe - Olive magazine. Potato and pea fishcakes. Ultimate toad-in-the-hole with caramelised onion gravy. Chicken madras recipe. Parsnip, haddock and cardamom kedgeree - Delicious. Salmon gnocchi bake - Delicious. Chilli pumpkin & wild mushroom soup - Delicious. One-pan chilli eggs with guacamole - Delicious. Spiced lamb with chickpeas - Delicious. Tomato, spinach and mascarpone gnocchi recipe. Roast sweet potato & onion tart with goat’s cheese.
Winter cabbage, chorizo and celeriac soup with baked sage croutons - Delicious. Smoked salmon with beetroot parsnip rosti - Delicious. Aubergine and chestnut tagine with couscous - Delicious. Beef and Guinness stew. Harissa chicken meatballs with bulgar recipe. Avocado on toast with chorizo & fried eggs. Mustardy mac 'n' cheese - Delicious. Better-than-baked beans with spicy wedges. Leek risotto with lemon crumbs - Delicious. Pulled pork, mustard, fennel and sage roll - Delicious. Smoked salmon and watercress linguine with chilli crumbs - Delicious. Rosemary & garlic chicken. Lemon risotto cakes with smoked salmon and horseradish cream - Delicious. 600-800ml light chicken or fish stock65g unsalted butter3 banana shallots, finely sliced250g risotto rice (such as arborio)80ml dry white wineFinely grated zest and juice1 lemon, plus wedges to serveHandful fresh parsley leaves, finely chopped65g plain flour2 medium free-range eggs100g dried breadcrumbsVegetable oil for frying200g good quality smoked salmon2 handfuls watercress For the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essential 8cm x 3cm deep chefs ring or round cookie cutter.
Felicity Cloake’s bolognese - Delicious. Persian lamb tagine. Smoked haddock and watercress fishcakes. Smoked gammon with swede and potato bake - Delicious. Escarole with White Beans & Sausage. A wonderful and quick weeknight meal that's warm, filling, and chock full of flavor! Read my Holiday/Winter 2015 issue! Serves 4 You will need: 4 spicy italian sausages, just the meat 1 large yellow onion, shopped 2 cloves of garlic, sliced 5 cupsProgresso Vegetable Cooking Stock 1 head of escarole, rinsed well 1 can of white beans, rinsed salt and pepper Start by frying the sausage in a large pot.
Photography by Paul "Sweet Paul" Lowe Made it? Turkish eggs. Chicken, mushroom and tarragon fricassée - Delicious. Jacket potatoes with home-baked beans. Baked beans - Delicious. Creamed leeks and smoked haddock on toast. Red chilli and broccoli pasta. Prawn and broad bean open lasagne. Roast cod with coconut curry sauce. One-pan rosemary roast salmon and new potatoes - Delicious. Spaghetti with leeks, peas & pesto. Edamame and chorizo salad with fried egg.