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KUKUL MAS CURRY RECIPE FROM THE COMPLETE ASIAN COOKBOOK BY Add the chicken to the pan and stir until it is well coated in the spices. Add the tomato, whole spices and lemongrass, cover, and cook over low heat for 40–50 minutes, or until the chicken is tender. Add the coconut milk, taste and add more salt and a squeeze of lemonjuice,
TANDOORI CHICKEN TIKKA RECIPE FROM THE CURRY GUY BY DAN Tandoori chicken tikka recipe by Dan Toombs - Place the chicken pieces (tikka) in a large bowl, squeeze the lemon juice over them and sprinkle with a little salt. Stir in the garlic and ginger paste and some red food colouring, if you want the Get every recipe from The Curry Guy by Dan Toombs TOMATO VINEGAR RECIPE FROM THE PRODUCE COMPANION BY MANDY Tomato vinegar recipe by Mandy Sinclair - Put the tomatoes in a large glass container with a lid. Add the vinegar and mix well. Cover with the lid and set aside for 5 days, stirring daily. Get every recipe from The Produce Companion by Mandy Sinclair BARBECUED RIB OF BEEF RECIPE FROM BEN'S BBQ BIBLE BY BEN O Barbecued rib of beef recipe by Ben O'Donoghue - If using coals, prepare your barbecue for indirect cooking well in advance so you build up a good heat base. Whether you’re using coals or gas, pour a little water into the drip tray underneath the Get every recipe from Ben's BBQ Bible by Ben O'Donoghue KATIE & GIANCARLO CALDESI RECIPES & COOKBOOKS Katie & Giancarlo Caldesi's Story. Co-owner of London’s Caldesi Restaurant and Caffé Caldesi, Katie Caldesi is also the principal of the cookery school, La Cucina Caldesi, where she teaches alongside some of the biggest names in Italian cuisine, including Gennaro Contaldo, Ursula Ferrigno and Valentina Harris. RENDANG RECIPE FROM THE COMPLETE ASIAN COOKBOOK BY Rendang recipe by Charmaine Solomon - Put the garlic, ginger and half of the onion into a food processor and process to a smooth purée, adding 2 tablespoons of thin coconut milk if needed. Transfer to a bowl, add the meat and toss to Get every recipe from The Complete Asian Cookbook by Charmaine Solomon PUFF PASTRY RECIPE FROM HOW TO COOK PASTRY BY LEITHS Puff pastry recipe by Leiths School of Food and Wine - Sift the flour and salt into a medium bowl. Cut a 30g piece from the butter, then cut this into small cubes and add to the flour and salt. Rub into the flour with your fingertips until it resembles Get every recipe from How to Cook Pastry by Leiths School of TURBOT ‘GETARIA’, BASQUE POTATOES RECIPE FROM EVERYDAY Turbot ‘Getaria’, Basque potatoes recipe by Nathan Outlaw - For the potatoes, preheat your oven to 180°C. Heat a frying pan large enough to take all the potatoes (or use two pans) over a medium-high heat, then add a drizzle of olive oil. When hot, add the Get every recipe from Everyday Seafood by PRE-COOKED LAMB KEEMA RECIPE FROM THE CURRY GUY BY DAN Pre-cooked lamb keema recipe by Dan Toombs - Heat the oil over a medium-high heat until small bubbles appear, then add the bay leaves, cinnamon stick, cumin seeds and cardamom pods and mix them around in the oil. After about 30 seconds the oil Get every recipe from The Curry Guy by Dan Toombs PORT ISAAC LOBSTER RISOTTO WITH ORANGE AND BASIL RECIPE Port Isaac lobster risotto with orange and basil recipe by Nathan Outlaw - Bring a pan of salted water to the boil over a high heat. Once the water is boiling, quickly take the lobsters from the freezer, place on a board and firmly insert the tip of your knife into thecross
KUKUL MAS CURRY RECIPE FROM THE COMPLETE ASIAN COOKBOOK BY Add the chicken to the pan and stir until it is well coated in the spices. Add the tomato, whole spices and lemongrass, cover, and cook over low heat for 40–50 minutes, or until the chicken is tender. Add the coconut milk, taste and add more salt and a squeeze of lemonjuice,
TANDOORI CHICKEN TIKKA RECIPE FROM THE CURRY GUY BY DAN Tandoori chicken tikka recipe by Dan Toombs - Place the chicken pieces (tikka) in a large bowl, squeeze the lemon juice over them and sprinkle with a little salt. Stir in the garlic and ginger paste and some red food colouring, if you want the Get every recipe from The Curry Guy by Dan Toombs TOMATO VINEGAR RECIPE FROM THE PRODUCE COMPANION BY MANDY Tomato vinegar recipe by Mandy Sinclair - Put the tomatoes in a large glass container with a lid. Add the vinegar and mix well. Cover with the lid and set aside for 5 days, stirring daily. Get every recipe from The Produce Companion by Mandy SinclairBELINDA COLLECTIONS
Over 33,000 recipes from hundreds of complete cookbooks in your ever-expanding online cookbook library. Sign up PORT ISAAC LOBSTER RISOTTO WITH ORANGE AND BASIL RECIPE Port Isaac lobster risotto with orange and basil recipe by Nathan Outlaw - Bring a pan of salted water to the boil over a high heat. Once the water is boiling, quickly take the lobsters from the freezer, place on a board and firmly insert the tip of your knife into thecross
TURBOT ‘GETARIA’, BASQUE POTATOES RECIPE FROM EVERYDAY Turbot ‘Getaria’, Basque potatoes recipe by Nathan Outlaw - For the potatoes, preheat your oven to 180°C. Heat a frying pan large enough to take all the potatoes (or use two pans) over a medium-high heat, then add a drizzle of olive oil. When hot, add the Get every recipe from Everyday Seafood by BEEF RIBS WITH BARBECUE SAUCE, JACKET POTATOES AND CHIVE Beef ribs with barbecue sauce, jacket potatoes and chive cream recipe by James Martin - Place the ribs into a large, wide saucepan. Just-cover with water and add the onion, garlic, fennel seeds and star anise. Bring to the boil, then reduce the heat and simmer very gently for three hours Get every recipe from Home Comforts by James Martin CRISP PORK BELLY WITH APPLE GEL, APPLE PICKLE AND CELERIAC Crisp pork belly with apple gel, apple pickle and celeriac puree recipe by Brent Owens - Preheat the oven to 170°C (or 150°C for a fan-forced oven). Get every recipe from Dig In! by Brent Owens FRIED ONIONS AND ONION PASTE RECIPE FROM THE CURRY GUY BY Fried onions and onion paste recipe by Dan Toombs - Heat enough oil for deep-frying in a large, heavy-based pan over a high heat. Test to see if it is hot enough by dropping a piece of onion in the oil; if it sizzles immediately and floats to the top, Get every recipe from The Curry Guy by Dan Toombs BONE MARROW BUTTER AKA 'BUTTER OF THE GODS' RECIPE FROM Bone marrow butter aka 'butter of the gods' recipe by Samantha Evans - Set up your grill for indirect heat, regulate to 120°C. Because you’re only smoking the bones for about 1 hour, you can use a pretty strongly flavoured wood. Oak, hickory or mesquite are good options. Get every recipe from The Hang Fire Cookbook by Samantha Evans AUBERGINES WITH HONEY RECIPE FROM SPANISH MADE SIMPLE BY Aubergines with honey recipe by Omar Allibhoy - Cut the aubergine into batons as if they were fat-cut chips (or round slices, half moons it makes no difference) and place in a bowl. Pour over the milk, completely submerging the aubergine, and Get every recipe from Spanish Made Simple by Omar Allibhoy PRESSED TONGUE RECIPE FROM THE MARGARET FULTON Pressed tongue. Rinse the salted, unsalted or smoked tongue with fresh cold water then cook it as in the previous recipe. Put the trimmed tongue into a small round bowl and pour in a little of the cooking liquid. Put a plate on top, making sure it fits just inside the bowl,and
SMOKED SALMON AND SPINACH LASAGNE RECIPE FROM KITCHIN Smoked salmon and spinach lasagne recipe by Tom Kitchin - Heat the oven to 180°C. To make the béchamel sauce, melt the butter in a heavy-based saucepan, stir in the flour and cook for 1–2 minutes. Slowly stir in the milk and cook at a gentle simmer, stirring Get every recipe from Kitchin Suppers by CLAIRE CLARK RECIPES Coconut fish tacos. Bagna cauda. Jerk chicken. West African groundnut stew. Prawns baked with tomato and feta. Caldero fish soup with rice and aïoli. Seared beef with pine nuts and buttermilk dressing. Mackerel recheado. Sardines with preserved lemon and chilli sauce. BARBECUED RIB OF BEEF RECIPE FROM BEN'S BBQ BIBLE BY BEN O Barbecued rib of beef recipe by Ben O'Donoghue - If using coals, prepare your barbecue for indirect cooking well in advance so you build up a good heat base. Whether you’re using coals or gas, pour a little water into the drip tray underneath the Get every recipe from Ben's BBQ Bible by Ben O'Donoghue RENDANG RECIPE FROM THE COMPLETE ASIAN COOKBOOK BY Rendang recipe by Charmaine Solomon - Put the garlic, ginger and half of the onion into a food processor and process to a smooth purée, adding 2 tablespoons of thin coconut milk if needed. Transfer to a bowl, add the meat and toss to Get every recipe from The Complete Asian Cookbook by Charmaine Solomon JERK CHICKEN SALAD WITH CORN AND BLACK BEANS RECIPE FROM Jerk chicken salad with corn and black beans recipe by Leiths School of Food and Wine - Make 3 or 4 diagonal slashes on the skinned side of each chicken breast, about 5 mm deep. Get every recipe from Leiths How to Cook by Leiths School of Food and Wine BASE CURRY SAUCE (LARGE BATCH) RECIPE FROM THE CURRY GUY Base curry sauce (large batch) recipe by Dan Toombs - Place the onions in a large 6-litre stockpot and top with the rest of the vegetables, tomatoes and garlic and ginger paste. Pour in the oil and about a litre of water. Stir to coat and place the pot Get every recipe from The Curry Guy by Dan Toombs CRISP PORK BELLY WITH APPLE GEL, APPLE PICKLE AND CELERIAC Crisp pork belly with apple gel, apple pickle and celeriac puree recipe by Brent Owens - Preheat the oven to 170°C (or 150°C for a fan-forced oven). Get every recipe from Dig In! by Brent Owens GNOCCHI RECIPE FROM SIMPLE COOKING BY ANTONIO CARLUCCIO Gnocchi recipe by Antonio Carluccio - A variety of gnocchi exists, but the simplest and most widely encountered are those made with mashed potatoes and a little flour. To make them is simplicity itself. For a serving for four people, cook Get every recipe from Simple Cooking byAntonio Carluccio
BREADED HAKE WITH TARTARE SAUCE RECIPE FROM NATHAN OUTLAW Breaded hake with tartare sauce recipe by Nathan Outlaw - First make the tartare sauce. Put the egg yolks into a blender or food processor with the mustard, cider vinegar and chopped herbs. Process for 1 minute and then slowly pour in the olive oil while the Get every recipe from Nathan Outlaw's Home Kitchen by AUBERGINES WITH HONEY RECIPE FROM SPANISH MADE SIMPLE BY Aubergines with honey recipe by Omar Allibhoy - Cut the aubergine into batons as if they were fat-cut chips (or round slices, half moons it makes no difference) and place in a bowl. Pour over the milk, completely submerging the aubergine, and Get every recipe from Spanish Made Simple by Omar Allibhoy PORT ISAAC LOBSTER RISOTTO WITH ORANGE AND BASIL RECIPE Port Isaac lobster risotto with orange and basil recipe by Nathan Outlaw - Bring a pan of salted water to the boil over a high heat. Once the water is boiling, quickly take the lobsters from the freezer, place on a board and firmly insert the tip of your knife into thecross
CLAIRE CLARK RECIPES Coconut fish tacos. Bagna cauda. Jerk chicken. West African groundnut stew. Prawns baked with tomato and feta. Caldero fish soup with rice and aïoli. Seared beef with pine nuts and buttermilk dressing. Mackerel recheado. Sardines with preserved lemon and chilli sauce. BARBECUED RIB OF BEEF RECIPE FROM BEN'S BBQ BIBLE BY BEN O Barbecued rib of beef recipe by Ben O'Donoghue - If using coals, prepare your barbecue for indirect cooking well in advance so you build up a good heat base. Whether you’re using coals or gas, pour a little water into the drip tray underneath the Get every recipe from Ben's BBQ Bible by Ben O'Donoghue RENDANG RECIPE FROM THE COMPLETE ASIAN COOKBOOK BY Rendang recipe by Charmaine Solomon - Put the garlic, ginger and half of the onion into a food processor and process to a smooth purée, adding 2 tablespoons of thin coconut milk if needed. Transfer to a bowl, add the meat and toss to Get every recipe from The Complete Asian Cookbook by Charmaine Solomon JERK CHICKEN SALAD WITH CORN AND BLACK BEANS RECIPE FROM Jerk chicken salad with corn and black beans recipe by Leiths School of Food and Wine - Make 3 or 4 diagonal slashes on the skinned side of each chicken breast, about 5 mm deep. Get every recipe from Leiths How to Cook by Leiths School of Food and Wine BASE CURRY SAUCE (LARGE BATCH) RECIPE FROM THE CURRY GUY Base curry sauce (large batch) recipe by Dan Toombs - Place the onions in a large 6-litre stockpot and top with the rest of the vegetables, tomatoes and garlic and ginger paste. Pour in the oil and about a litre of water. Stir to coat and place the pot Get every recipe from The Curry Guy by Dan Toombs CRISP PORK BELLY WITH APPLE GEL, APPLE PICKLE AND CELERIAC Crisp pork belly with apple gel, apple pickle and celeriac puree recipe by Brent Owens - Preheat the oven to 170°C (or 150°C for a fan-forced oven). Get every recipe from Dig In! by Brent Owens GNOCCHI RECIPE FROM SIMPLE COOKING BY ANTONIO CARLUCCIO Gnocchi recipe by Antonio Carluccio - A variety of gnocchi exists, but the simplest and most widely encountered are those made with mashed potatoes and a little flour. To make them is simplicity itself. For a serving for four people, cook Get every recipe from Simple Cooking byAntonio Carluccio
BREADED HAKE WITH TARTARE SAUCE RECIPE FROM NATHAN OUTLAW Breaded hake with tartare sauce recipe by Nathan Outlaw - First make the tartare sauce. Put the egg yolks into a blender or food processor with the mustard, cider vinegar and chopped herbs. Process for 1 minute and then slowly pour in the olive oil while the Get every recipe from Nathan Outlaw's Home Kitchen by AUBERGINES WITH HONEY RECIPE FROM SPANISH MADE SIMPLE BY Aubergines with honey recipe by Omar Allibhoy - Cut the aubergine into batons as if they were fat-cut chips (or round slices, half moons it makes no difference) and place in a bowl. Pour over the milk, completely submerging the aubergine, and Get every recipe from Spanish Made Simple by Omar Allibhoy PORT ISAAC LOBSTER RISOTTO WITH ORANGE AND BASIL RECIPE Port Isaac lobster risotto with orange and basil recipe by Nathan Outlaw - Bring a pan of salted water to the boil over a high heat. Once the water is boiling, quickly take the lobsters from the freezer, place on a board and firmly insert the tip of your knife into thecross
RECIPES I WANT TO COOK BY BELINDA Over 33,000 recipes from hundreds of complete cookbooks in your ever-expanding online cookbook library. Sign upSTEPHEN COLLECTIONS
Over 33,000 recipes from hundreds of complete cookbooks in your ever-expanding online cookbook library. Sign up CLASSIC MERINGUE RECIPE FROM SWEET BY JAMES MARTIN Method. Preheat the oven to 110°C. Line a large baking tray with silicone paper. Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue. Place the egg whites in the bowl and whisk with a food mixeror
TURBOT ‘GETARIA’, BASQUE POTATOES RECIPE FROM EVERYDAY Turbot ‘Getaria’, Basque potatoes recipe by Nathan Outlaw - For the potatoes, preheat your oven to 180°C. Heat a frying pan large enough to take all the potatoes (or use two pans) over a medium-high heat, then add a drizzle of olive oil. When hot, add the Get every recipe from Everyday Seafood by AUBERGINES WITH HONEY RECIPE FROM SPANISH MADE SIMPLE BY Aubergines with honey recipe by Omar Allibhoy - Cut the aubergine into batons as if they were fat-cut chips (or round slices, half moons it makes no difference) and place in a bowl. Pour over the milk, completely submerging the aubergine, and Get every recipe from Spanish Made Simple by Omar Allibhoy PRESSED TONGUE RECIPE FROM THE MARGARET FULTON Pressed tongue. Rinse the salted, unsalted or smoked tongue with fresh cold water then cook it as in the previous recipe. Put the trimmed tongue into a small round bowl and pour in a little of the cooking liquid. Put a plate on top, making sure it fits just inside the bowl,and
PUNJABI CHICKEN CURRY RECIPE FROM I LOVE CURRY BY ANJUM Method. Using a little water, make a fine paste of the ginger and garlic. Set aside. Heat the oil in a large non-stick frying pan. Add the whole spices and bay leaves and, once they have sizzled for 10 seconds, add the onion and cook until golden brown. Add the chillies and the ginger-garlic paste and sauté until the moisture hasevaporated
PIRI-PIRI PRAWNS RECIPE FROM FAST COOKING BY JAMES MARTIN Piri-piri prawns recipe by James Martin - First, make the piri-piri sauce. Chop the garlic and chillies and place in a small food processor with the chilli flakes, lemon zest and juice, smoked paprika, olive oil and vinegar. Blitz until Get every recipe from Fast Cooking by James Martin QUICK TAMARIND CHUTNEY RECIPE FROM ANJUM'S QUICK & EASY Quick tamarind chutney recipe by Anjum Anand - Put everything in a small saucepan with 80 ml of water, bring to the boil and simmer for four to five minutes or until it has thickened and is lightly syrupy. It will continue to thicken once cool. Get every recipe from Anjum's Quick & Easy Indian by Anjum Anand SCALLOPED POTATOES RECIPE FROM THE MARGARET FULTON Scalloped potatoes recipe by Margaret Fulton - Preheat the oven to 180°C. Peel the potatoes and slice thinly. Rub a shallow ovenproof dish with the cut clove of garlic, then butter dish generously. Arrange the potato slices in layers in dish. Get every recipe from The Margaret Fulton Cookbook by Margaret FultonCooked
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