Fragrant crispy chicken recipe Ingredients 675g boneless, skinless chicken thighs 600ml groundnut or vegetable oil 2 tsp sesame oil 2 tbsp finely chopped spring onions 2 tsp sugar For the marinade 3 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp dark soy sauce 3 spring onions 2 slices fresh ginger 1 tbsp honey 1 tsp five-spice powder 1 tsp roasted and ground Sichuan peppercorns Place the chicken thighs between two pieces of clingfilm and lightly pound them until they are evenly flat. Remove the chicken from the bowl and reserve the marinade. Hamish Anderson’s wine choice 2010 Vision Single Block Riesling, Cono Sur, Bío Bío, Chile £8.99, Oddbins. Riesling’s perfume and charm has an uncanny ability to pair with fragrant Asian dishes. Why not try your Chinese recipes with a Riesling, available from only £7.99 a bottle at Telegraph Wine?
New potato and chorizo hash with asparagus, poached egg recipe While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring. Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste. Meanwhile, toss the asparagus in 1 tbsp oil in a baking dish. Roast at 180°C for 10-15 mins, until just tender (or griddle for 5 mins). Crack the eggs into individual small bowls. While the eggs are cooking, plate the potatoes and asparagus. Saffron poached chicken with cauliflower couscous, dates and pine nuts
Whole egg curry - Delicious 2 tbsp ghee (clarified butter) or coconut oil½ tsp yellow mustard seeds1 onion, finely chopped2 garlic cloves, finely chopped1 tsp finely chopped fresh ginger½ tsp medium chilli powder, or to taste½ tsp ground turmeric1 tsp garam masala2 x 400g tins chopped tomatoes1 tsp sea salt4 fresh mint sprigs, leaves removed and coarsely chopped300g frozen peas4 tbsp coconut cream6 medium free-range eggsNigella seeds to serve (optional) 01.Heat the ghee or oil in a sauté pan over a medium heat, add the mustard seeds and cook for a minute or until they start to pop. Add the onion, garlic and ginger, then cook until soft and fragrant. 2. Add the chilli, turmeric and garam masala, stir, then simmer for about 30 seconds. Add 120ml water and cook for 5 minutes. This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant) Luise says: "If you have a hungry crowd, serve the curry with black or brown rice."
The 20 best French recipes: part 1 | Life and style Daniel Boulud’s coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece of cheesecloth with butcher’s twinebacon 450g slab, cut into ⅔cm slicespearl onions 1kgsmall button mushrooms 1kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475ml You will need extra cheesecloth and butcher’s twine. The day before cooking, separate the chicken legs into drumsticks and thighs. Preheat the oven to 170C/gas mark 3. Add the reduced marinade, chicken, bundles of mushroom, pearl onion and bacon, and chicken stock and veal stock. Strain the chicken and vegetables from the sauce, discarding the sliced carrot, onion and celery. Note: this dish is great served with fresh pasta or rice.
Reuben open top 2 rye bread slices50g salt beef or corned beef, sliced to your desired thickness 2 large gherkins, sliced lengthways, 5mm thick 2 slices swiss cheese, such as Emmenthal 10g butter For the dressing 2 tsp mayonnaise1 tbsp ketchup1 tsp horseradish sauce 01.To make the dressing, mix all the ingredients together and set aside.02.Heat the grill to medium. This recipe is from Toast, Hash, Roast, Mash by Dan Doherty. Veal with shallots, green olives and gremolata Wagyu beef bolognese and pappardelle with rocket pesto recipe Step 1 Cook the onion, celery, carrot and garlic in 1 tbsp oil in a large pan over a medium heat, until the onion softens. Add the pancetta and cook for another 3 minutes until golden, then add the Wagyu mince and cook for another 15 minutes, or until browned all over. Step 2 Add the balsamic vinegar and red wine and simmer until the liquid has reduced by half. Step 3 Then add the chilli, passata, and beef stock, bring to a boil and skim off any foam on the surface. Step 4 Toast the pine nuts in a dry frying pan, until golden, and leave to cool. Step 5 Stir the cherry tomatoes and spinach into the bolognese sauce and cook for a minute, then tip into the cooked pasta and season.
Thai stir-fried minced beef with basil and chilli Classic braise of flageolets, celery and wine Indian spiced omelette with coriander, chilli and turmeric Tsukune with Japanese-style quinoa recipe Step 1 Make the glaze by whisking everything together, then spoon out 4 tbsp of the glaze and leave for the quinoa. Put the mince, garlic, spring onion, ginger and breadcrumbs in a bowl and use your hands to mix everything. Step 2 Heat a little oil in a large, non-stick frying pan and fry the tsukune in batches, making sure they’re brown all over and cooked through. Step 3 Meanwhile, soak the quinoa in cold water, swishing it around with a whisk, then rinse until the water that runs out is clear. Step 4 Toss the wet, cooked, quinoa with the reserved glaze and coriander, then tip onto each plate.Add a couple of the skewers to each plate, and sprinkle the toasted quinoa over the top to serve.
John Whaite's 5-ingredient mushroom and sage gnocchi Stilton and red onion burgers recipe Begin by making the burgers. Tip the mince into a mixing bowl with the red onion marmalade, breadcrumbs and crumbled stilton. Pull the leaves from the thyme sprigs and add to the bowl with some salt and pepper. Use your hands to thoroughly mix all of the ingredients together. Then divide the mixture into 4 equal balls and flatten each into burger patties. Meanwhile cook the mushrooms. Turn the grill to a high setting and grill the burgers for roughly 5 minutes on each side or until cooked to your liking. Toast or char-grill the burger buns, then spread one side with any sort of relish and stack them up with the burgers, gherkins, salad and cooked mushrooms. If you only use 2 burgers, the remaining 2 will keep, uncooked, for 2 or 3 days in the fridge or for up to a month in the freezer. More burger recipes Perfect homemade beef burgers Vegetarian recipes: the really hungry burger
Easy pad Thai noodles 200g medium-thick flat rice noodles (see Ghillie’s intro)2½-3 tbsp coconut, grapeseed or rapeseed oil3 medium free-range eggs, beaten1 tsp reduced-salt soy sauce150g firm tofu (or 300g if not using meat/prawns), cut into 2cm cubes1 free-range skinless chicken breast, sliced (see introduction)125g sustainable king prawns (see introduction)2 garlic cloves, chopped2 good pinches cayenne pepper or 1 pinch chilli flakes2 tsp ground dried shrimps (see know how; optional)100g beansprouts3 spring onions, finely choppedFresh coriander, to serveLime wedges, to serve For the sauce 2 tbsp tamarind paste (from the world food section of supermarkets)2 tbsp Thai fish sauce1½ tsp palm sugar or honey1 tbsp tomato ketchup1-2 tbsp lime juice3 tbsp roasted peanuts, finely chopped, plus extra to serve 01.Prepare the noodles first so you can stir-fry everything quickly at the end. Put the noodles in a large bowl and pour over boiling water to cover.