Chicken katsu curry This indulgent curry is a real treat and easier to make than expected. The breadcrumbs provide a great texture to hold the rich sauce. 45 minutes + chilling. Serves 2. Easy seasoned flour for dustingegg 1, beatennatural dried breadcrumbs 100gskinless, boneless chicken thighs 4 largebasmati rice 100gfrozen peas 75gsesame oilsoy sauce onion 1, choppedgarlic 2 cloves, crushedginger a small chunk, peeled and finely choppedchilli flakes a pinch (optional)oil for fryingplain flour 1 tbsp mixed with 1 tbsp mild curry powderchicken stock 350mlbrown sugar (any kind will work) 1 tsp Put the flour, egg and breadcrumbs in separate dishes. To make the curry sauce cook the onion, garlic and ginger (and chilli flakes if using) in a little splash of oil until softened. Heat the oven to 180C/fan 160C/gas 4. Boil the rice in lots of salted water, adding the peas for the last 2 minutes of cooking. Slice the chicken and arrange on top of the rice then serve with a drizzle of the reheated sauce.
Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Recipe from In the Mood for Healthy Food by Jo Pratt (www.nourishbooks.com) Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.
Fish pie with vermouth velouté step 1 Start with the velouté. Heat a knob of butter in a pan, add the shallots and fry gently for about 10 minutes until soft but not coloured. Pour in the wine and vermouth and boil until reduced by half. Add the stock and bring to a simmer, keep bubbling until you have half the amount again. Each time you do the reduction you concentrate the flavour of your final sauce. Stir in the cream and simmer until your sauce is about as thick as double cream, it’s important that the velouté has a bit of body or it won’t stick to the fish. step 2 Heat the oven to 180c/fan 160c/gas 4. Add the herbs to the fish as whole leaves and pour over the velouté. step 3 Roll out the puff pastry until it is a little bigger than the top of the dish. Press the pastry down into the edges and against the sides of the dish to seal them. Season with ground black pepper and scatter with the thyme leaves.
Fried Mozzarella Skewers recipe /n /n Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. /n /n /n Lidia Matticchio Bastianich is the author of seven precious books, five of which have been accompanied by nationally syndicated public television series. Tanya Bastianich Manuali received her Ph.D. in Renaissance art history from Oxford University.
Chifa chicharonnes recipe Step 1 Heat the oven to 110C/fan 90C/gas ¼. Put the belly in a large deep roasting tray, adding the roughly chopped garlic, onion, carrot, rosemary, thyme, peppercorns and 1 tbsp salt. Step 2 Once cooked, remove from the oven and cool in the cooking liquor. Step 3 Using a fryer, or in a deep pan no more than 1/3 full, heat the oil to 180C or until a cube of bread browns in 30 seconds. Step 4 Toss the crispy chicharonnes with the kecap manis or sweet soy sauce in a bowl and leave for 1 minute to soak it up. Step 5 To serve, stack several chicharonnes up, pouring some of the sweet soy over them and garnish with coriander and red pepper.
Chicken and chilli noodles* Great for dinner and possibly even better the day after as a salad Method 1. Slice the chicken into strips and coat with the cornflour and a little black pepper. 2. Nutritional information (Per serving) Serving percentages are based on an average Adult's Reference Intake guidelines of 2,000 calories. View detailed breakdown Vegan fry-up 200g mixed small peppers Oil for drizzling and frying 200g large oyster mushrooms200g baby leaf spinach For the tamarind tomatoes 2 shallots, roughly chopped40g fresh ginger, grated 1 red chilli, deseeded and finely chopped2 tbsp tamarind paste (from large supermarkets)400g tin chopped tomatoes1 tbsp palm sugar For the avocado and bean mash 1 ripe avocado, roughly chopped400g tin butter beans, drained & rinsedJuice 1 lemon ½ garlic clove, crushed1 tsp sumac (from large supermarkets)
Garlic and white bean stew with gremolata 20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks, finely sliced2 fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know-how) 2 tbsp roughly chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons Epic egg salad Method Halve the anchovies lengthways, then place in a bowl with 1 tablespoon of the anchovy oil, the lemon zest and juice. Pick the parsley leaves, then finely chop along with the chives. Add a little to the bowl. In another bowl, peel and crush the garlic, then whisk together with the remaining salad cream ingredients. Make a chilli salt by bashing the chilli and 3 tablespoons of sea salt in a pestle and mortar. Boil the eggs in salted water for about 6 minutes, refresh in cold water until cool enough to handle, then peel each egg and set aside. Pick the inner leaves of the round lettuces. Scatter over the remaining chopped parsley and chives, snip over the cress, then halve the eggs and place on top. Sprinkle over some chilli salt and divide the anchovies between the eggs, drizzling over a little of the anchovy marinade too.
Kichri with smoked haddock and pickled cauliflower recipe Step 1 At least a day before you want to serve, put the vinegar, sugar and spices into a pan and bring to a simmer. Once the sugar has dissolved take off the heat and cool. Step 2 Using a mandolin or a sharp knife, finely slice the cauliflower and add it to the pickling liquid. Step 3 The day you want to eat put the lentils in a pan with plenty of cold water and bring to the boil with the turmeric. Step 4 Put the haddock, milk, bay leaves and peppercorns in a small pan, so the fish is covered. Step 5 Heat 2 tbsp vegetable oil in a pan, add the onion and cook on a low heat until they are soft.
Morning After Breakfast | Eggs Recipes Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids.
Loin of Pork Dijonnaise Start by scoring the skin of the pork with the tip of a very sharp knife, or Stanley knife, or you can now even buy a special scalpel from a good-quality kitchen shop! Even if it is scored already, it is best to add a few more lines. What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Then take off the skin, together with about half the layer of fat underneath – in one piece if possible. Place this on a shallow baking tray, sprinkle generously with salt then put it on the highest shelf of the oven for 15-20 minutes or until it is a very crisp and crunchy piece of crackling to accompany the meat. Meantime, place the breadcrumbs in a mixing bowl, crush the peppercorns with a pestle and mortar or using the back of a tablespoon, and add them to the breadcrumbs together with the sage and about ½ teaspoon salt.