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.
Trout with Butter, Creme Fraiche and Chives Return to listing This recipe is a good one for anyone who has to work and then prepare a meal quickly - the whole thing takes less than 30 minutes. Serves 2 This recipe first appeared in The Delia Collection: Fish. First, brush the foil in the roasting tin with a little melted butter. Then wash the trout in cold water and dry them very thoroughly. Now place them in the roasting tin, brush each one with a little melted butter and season with salt and pepper. Bake them, on a high shelf in the oven, for about 10-15 minutes. While that's happening, pour the crème fraîche into a saucepan, add the bay leaf and bring it up to simmering point. Serve it with the fish, some buttered new potatoes and a green salad or some fresh, cooked spinach. Travels with Delia: Creme Fraiche Return to HomepageVisit the Delia Online Cookery School with WaitroseClick here to go to Waitrose.com Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED. Related recipes Serves 2 Serves 4
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. Add the stock and bring to a simmer, keep bubbling until you have half the amount again. 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.
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. Heat the oil in a non-stick pan and stir-fry the chicken until golden. 3. Nutritional information (Per serving) Serving percentages are based on an average Adult's Reference Intake guidelines of 2,000 calories. View detailed breakdown Chicken Arrabiata | Chicken 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. Calories Calories are just a unit of energy. 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 Saturates Protein
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 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.
Best ever tex-mex style chilli con carne - Recipes step 1 Heat the oven to 180C/fan160C/gas4. Gently fry the onion and garlic in 1 tbsp of olive oil in a heavy based casserole. step 2 Add the purée, chopped tomatoes, wine, chocolate, semi-dried tomatoes, stock cube and kidney beans. step 3 Serve with quinoa, iceberg lettuce, avocado salsa (or guacamole), fresh coriander and a dash of Tabasco. You could also try: * Swap kidney beans for black beans (tinned or dried and cooked). * Make your chilli chunky by using hand-cut beef: buy a piece of chuck or braising steak and cut it into pea-sized pieces (or bigger if you like it really chunky). * Bump it up with more vegetables if you want it to go further – add more peppers, courgettes and cherry tomatoes.
Spring minestrone soup with pesto 150g dried borlotti beans4 tbsp extra-virgin olive oil2 banana shallots, sliced lengthways100g baby leeks, trimmed and halved lengthways1 large carrot, finely chopped1 tsp fennel seeds3 garlic cloves, sliced1.2 litres good quality fresh vegetable stock (or chicken stock for non-vegetarians)100g small dried pasta such as ditalini or broken spaghetti100g fresh petits pois (shelled weight) or frozen peas2 baby gem heartsCrusty bread to serve For the pesto (makes 100g) Large bunch fresh basil, leaves pickedSmall handful fresh parsley leaves1 tsp pine nuts, toasted briefly in a dry frying pan (make sure they don’t burn)40g parmesan or vegetarian alternative, grated1 large garlic clove, halved1 tbsp extra-virgin olive oil
Hungarian goulash Olive oil for frying 250g smoked pancetta (from a whole slab if possible) or dry-cured smoked streaky bacon, cut into small cubes 6 medium onions, sliced 4 red peppers, sliced 1.75kg British stewing steak, trimmed of fat and cut into 3cm chunks 3 tbsp plain flour 6 garlic cloves, finely chopped 3 whole cloves 10 juniper berries, crushed 3 bay leaves Leaves from 6 fresh thyme sprigs 2 heaped tbsp tomato purée 2 heaped tbsp sweet (mild) paprika, plus extra for dusting 2 good pinches of cayenne pepper 1 tbsp caraway seeds 400ml dry red wine 2½ tbsp red wine vinegar 250ml beef stockAbout 250ml soured cream to serve 1. Put a large saucepan (big enough to hold all the ingredients or see Lucas' tips) on the hob and add a splash of oil. Add the pancetta and cook over a medium heat for 3-4 minutes until it has released its fat and started to brown, then mix in the onions and peppers and cook over the heat for about 15 minutes, stirring often, until the vegetables are soft and sweet. 2.
Chickpea and potato-curry-stuffed flatbread recipe For the flatbreads 1 tsp honey 2 tsp quick-rising yeast 600g/1½lb strong white flour, plus extra to dust 1 tsp cumin seeds 2 tsp salt 150ml/5fl oz Greek yogurt 3 tbsp olive oil Greek yogurt, to serve Seeds from ¼ pomegranate, to serve Make the flatbreads first. Place the flour, cumin seeds and salt in a large mixing bowl, then slowly incorporate the yeast water and the yogurt. Place in a clean bowl, cover with a tea towel and place somewhere warm for 1 hour until doubled in size. Meanwhile, make the curry. At the same time, place a pan of salted water over a high heat and add the potato. Add the garlic, ginger and cumin to the onions and continue to cook for five minutes. Divide the dough into six equal-sized balls. Place a large frying pan over a medium heat. Potato cakes, smoked bacon, poached eggs recipe Smoked haddock, potato and sweet onion frittata recipe Gingerbread pancakes with stem ginger syrup recipe
Bone Daddies' spicy miso ramen recipe Step 1 To make the eggs, mix the soy, water and the sugar, measure out 200ml, and use this to marinate the eggs in. Overnight if possible, but for at least three hours. Step 2 Heat the oven to 160C/fan 140C/gas 3. Put the pork in a suitably sized casserole dish, cover with the remaining egg marinade. Step 3 For the spicy miso sauce, blend all the ingredients until smooth. Step 4 To make the bamboo, fry in the sesame oil until dry, add the other ingredients and cook until the soy sauce has evaporated and the bamboo slices are coated. Step 5 Prepare two large pans, one with the hot stock and another with boiling water, for cooking the noodles, and have all the ingredients to hand so you can work quickly. Step 6 Divide the spicy miso sauce between the four soup bowls and divide the hot stock equally on top. Step 7 Cook the noodles, drain and divide between the four bowls.
Mulligatawny soup with spicy chicken 2 tbsp olive oil1 large onion, finely chopped2 carrots, cut into 1.5cm dice2 parsnips, cut into 1.5cm dice1 large potato, cut into 1.5cm dice1 red pepper, deseeded and diced3 tbsp medium balti curry paste700g passata200g cooked basmati riceSmall bunch fresh coriander, chopped, to serve For the poached chicken and stock 1 small free-range chicken1 bay leaf6 peppercorns1 tsp salt1 carrot, cut into large chunks1 celery stalk, cut into large chunks1 onion, halved Dill and coriander gravlax