Spaghetti Bolognese | Pasta Recipes 1. On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. Jamie's top tip: "This recipe makes double the amount of sauce you need, so freeze half for another day." 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. Jamie's top tip: "This recipe makes double the amount of sauce you need, so freeze half for another day."
Dan Parker's cod cheeks, pickled cucumber and kefir recipe Step 1 To make the pickle, put everything except the cucumber into a small pan with 200ml of water, and bring to a boil to dissolve the sugar. Pour over the cucumber, leave to cool, then cover in clingfilm and chill. Step 2 Mix the kefir and crème fraîche and season. Step 3 To make the split dressing, put all the ingredients into a small blender and whizz until it forms a purée. Step 4 Remove the cod from the fridge 30 minutes before cooking to bring up to room temperature. Step 5 For the crumb, heat a drizzle of oil in a frying pan, then add the breadcrumbs and fry until lightly golden. Step 6 Lightly season the cod cheeks with salt and pepper. Step 7 Spoon the kefir across half the bases of 4 small, shallow bowls, drizzle the dressing over and marble with a spoon. Step 8 Put 2 pickled cucumber pieces on the uncovered side of plate.
What wine to drink with boeuf bourguignon Our wine expert Victoria Moore suggests four affordable bottles of wine to drink with boeuf bourguignon. Plus: Victoria's easy boeuf bourguignon recipe. Long, slow-cooked beef casseroles are friendly dishes; not just to the cook who can make them in advance and then swish around the kitchen feeling tidy and in control but also to wines. At least, they are friendly to French wines. Boeuf bourguignon was – as the name suggests – originally made with red wine from Burgundy. Pinot noir, in other words – savoury and dry but also relatively light-bodied. Château de Pizay Morgon 2012 France, 13% (£8.99, Majestic) Morgon is always the most hefty of the named beaujolais cru but this is still a light red, supple and smooth and filled with bright red berries, ready for spring. Domaine de la Meynarde Plan de Dieu 2012 France, 14.5% (£8.49, M&S) This is a superb, dusty red blend from Southern Rhône. La Bastide Blanche Bandol 2011 France, 15% (£14.79, Waitrose) Not many people have heard of the Dao.
20 best vegetarian recipes: part 1 Romy Gill’s chana dal with chapati There are so many different ways of cooking chana dal. My dad worked in the steel plant in Burnpur in West Bengal – people came from different states to work there, so my growing-up years in India were spent eating the most delicious food ever. Serves 4-6chana dal 250gred onions 2 mediumhot water 1 litreground turmeric ½ tspsalt to tasterapeseed oil 4 tspblack mustard seeds 1 tspgarlic 2 tsp, gratedginger 1 tsp, gratedtomato 1 large, finely choppedfresh green chillies 2 tsp, chopped with seedsground coriander 1 tspground cumin 1 tspgaram masala ½ tspred kashmiri chillies 2 whole For the chapatiwholemeal or plain flour 200glukewarm water 75mloil 1 tspbutter for spreading Soak the chana dal in cold water for 10 minutes, then wash it in cold water so that all the starch comes out. Finely chop the red onions and keep aside. In another pan, heat the oil and add the mustard seeds. Add the grated garlic and ginger and cook for 6-7 minutes on medium heat.
simplyrecipes I’ve recently been cooking my way through some of the older recipes on Simply Recipes and came across this gem—Moroccan spiced grilled chicken breasts. It’s a winner! Boneless skinless chicken breasts are marinated in yogurt mixed with a Moroccan spice mix of cumin, paprika, and cinnamon, and then simply grilled. The yogurt helps tenderize the breasts and the marinade brings life to otherwise boring boneless skinless chicken. What I love about this recipe is that with just the barest of preparation, you can have a delicious meal within minutes. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. The recipe is one we adapted from a recipe in the Sacramento Bee years ago.
Posh porcini lasagne recipe Step 1 Pour boiling water over the porcini to just cover. Put the cream, stock and bay leaf in a large pan, bring to a simmer, then reduce by half. Remove the porcini, squeeze dry and finely chop. Pour the porcini soaking liquid, through a seive, into the cream, and cook until it has thickened to the consistency of double cream. Step 2 Put 2 tbsp oil in a large pan, add the flat mushrooms and porcini and cook until browned and the liquid has been reabsorbed. Step 3 Heat the oven to 200C/fan 180C/gas 6. Step 4 Scatter with the mushroom mix, then add more pasta. Guilt-free British dishes | Food Buongiorno friends. This is my last column of the month – and what a month it has been, with so much travelling and cooking from Fumo in Manchester to Malta, Croatia and Sicily. Now I’m back at Cicchetti in London just in time for the weekend. I’ll be shopping for food today and trying my best to introduce fish to my kids – a great way to do it is in pasta sauces. Now to Slimming World’s Food Glorious Food. Good luck. Preparation Time 10 minutes Cooking Time 1 hour 50 minutes Serves 4 people ● Low calorie cooking spray ●800g lean lamb leg steaks, visible fat removed, cut into bite-sized pieces ●3 onions, roughly chopped ●4 celery sticks, roughly chopped ●4 carrots, peeled and roughly chopped ●1 level tbsp plain flour ●1 tbsp Worcestershire sauce ●4 tbsps tomato purée ●500ml boiling lamb stock ●2 bay leaves ●800g potatoes, peeled and thinly sliced ● Salt and freshly ground black pepper Preheat your oven to 160°C/320°F/Gas Mark 3. Uncover and cook for a further 10 minutes until golden.
Pasta with broad-bean pesto