Jimmy Doherty made his own dandelion root beer and pineapple liqueur on Jamie and Jimmy’s Friday Night Feast.
Jimmy made the refreshing drinks using plans foraged from a field.
↧
Jimmy Doherty dandelion root beer and pineapple liqueur on Jamie and Jimmy’s Friday Night Feast
↧
Nieves Octopus with potatoes and artichokes recipe on Saturday Kitchen
Nieves Barragán served up octopus, mojo verde, potatoes, artichokes and txistorra dish on Saturday Kitchen.
Nieves says: “Mojo verde salsa brings a cool taste to complement the big, rich flavours from the txistorra.”
The ingredients are: 2 bunches fresh coriander, 1 handful parsley, 1 spring onion, 3 garlic cloves, 250ml olive oil, preferably Arbequina, plus extra for shallow frying and drizzling, 75ml tbsp white wine vinegar, 1 tbsp ground cayenne, 1 tbsp ground cumin, 1 x 2–3kg double-sucker octopus, cleaned and left whole, beak and eyes removed, ½ onion, 1 bay leaf, 500g new potatoes, 4 shallots, roughly chopped, 250g txistorra, or other cured sausage, cut into 4cm cubes, salt and freshly ground black pepper.
To serve: vegetable oil, for deep frying, 2 Jerusalem artichokes, thinly sliced and 2 tbsp roughly chopped parsley.
↧
↧
Nigel Slater Saturday Kitchen smoked haddock chowder with leeks and sweet corn recipe
Nigel Slater smoked haddock chowder with leeks, sweet corn and potatoes on Saturday Kitchen.
Nigel says: “Chowder is a hearty bowl of food. The smoked haddock is paired perfectly with sweet leeks and crunchy sweetcorn.”
The ingredients are: 1 good slice butter, 3-4 medium leeks, roughly sliced, 1 small handful tender fresh thyme sprigs, 1 corn on the cob, a couple of handfuls of new potatoes, cut into bite-sized chunks, a couple of undyed smoked haddock fillets, milk, enough to cover the fish, 2-3 fresh bay leaves, a sprinkling of black peppercorns and a good handful fresh flatleaf parsley, roughly chopped.
↧
Nigel Slater Saturday Kitchen sticky chicken thighs with lemon and honey recipe
Nigel Slater sticky chicken thighs with per preserved lemon and honey on Saturday Kitchen.
Nigel says: “You could cook the thighs on a BBQ but for a quick supper add a sprinkle of slat and put them in the oven.”
The ingredients are: 1 tbsp black peppercorns, 2 lemons, juice only, good squeeze or two of runny honey, dollop grainy mustard, 2 garlic cloves, crushed, 6 large chicken thighs, bone in and skin on, sea salt, to taste, 2-3 preserved lemons, handful green olives, pits removed, sliced and small handful fresh flatleaf parsley, leaves only.
↧
Anna’s chicken wrapped in potato spaghetti and sprouts slaw on Saturday Kitchen
Anna Haugh served up chicken wrapped in potato spaghetti, mushroom puree and sprouts slaw on Saturday Kitchen.
↧
↧
The hairy bikers strawberry and pepper scones recipe on Saturday Kitchen
Si and Dave served up strawberry and pepper scones on Saturday Kitchen.
For the strawberries: 400g small strawberries, hulled and halved, 2 tsp caster sugar and 1 tsp freshly ground black pepper.
For the scones: 500g self-raising flour, plus extra for rolling, 50g caster sugar, ½ tsp fine sea salt, 100g cold butter, cubed, 300ml full-fat milk, plus extra for brushing and clotted cream, to serve.
↧
Will Torrent Chocolate and Passionfruit Torte with Brownies on Sunday Brunch
Will Torrent chocolate and passion fruit Torte with Brownies on Sunday Brunch.
Ingredients for the Brownies: 90 g unsalted butter, 220 g dark chocolate (70%), chopped, 200 g soft light brown sugar, 2 medium eggs, I teaspoon vanilla extract, a pinch of salt, 70 g plain flour.
For the Passionfruit Curd: 100ml passionfruit puree, 5 eggs, 80g caster sugar, 85g butter. Zest and juice of 1 lemon.
For the Passionfruit Chocolate Mousse: 2 sheets of gelatine, 120g caster sugar, 240ml warmed passionfruit puree (availiable online at SouS Chef), 250g 70% dark chocolate, chopped and 560ml semi whipped Whipping cream.
↧
Will Torrent Raspberry and Rose Truffles on Sunday Brunch
Will Torrent showcased his Raspberry and Rose Truffles on Sunday Brunch.
The ingredients are: 100 g 70% dark chocolate, chopped, 100 g milk chocolate, chopped, 200 g raspberry puree (available online from Sous Chef), 2 teaspoons lemon juice and few drops of rosewater, rose extract or food-grade rose oil.
To finish: 250 g tempered dark chocolate, 15g freeze dried raspberry pieces, dark chocolate truffle shells (availiable online at Chocolate Trading Company) and red lustre powder.
↧
Paul Hood Barolo Red Wine Risotto with Confit Guinea Fowl recipe on Sunday Brunch
Paul Hood served up barolo red wine risotto with confit guinea fowl recipe on Sunday Brunch.
The ingredients are: 500g risotto rice, 1 whole Guinea fowl, 1 bulb garlic, 1 bunch thyme chopped, 200g duck fat, 2 banana shallot fine dice, 500g butter, 2lt good red wine ( Barolo ), 2lt chicken stock, 100g grated parmesan, 200g finely sliced, and diced smoked pancetta, 1 Treviso finely chopped, 100ml extra virgin olive oil and black peppercorns in peppermill.
↧
↧
Simon Rimmer Parmesan Coated Aubergine on Sunday Brunch
Simon Rimmer served up Parmesan Coated Aubergine on today’s episode of Sunday Brunch.
The ingredients are: 75g finely grated parmesan, half tsp cayenne pepper, 75g breadcrumbs, 60g seasoned flour, 2 beaten eggs, 2 aubergines cut into thick rounds and olive oil to fry.
The for salad: 6 cherry tomatoes, halved, tbs pitted green olives, roughly chopped, clove crushed garlic, 3 tbs extra virgin olive oil, tbs sherry vinegar, handful rocket, 12 mint leaves and salt & pepper for seasoning.
↧
Simon Rimmer Crispy Mojo Pork with corn tortillas recipe on Sunday Brunch
Simon Rimmer served up crispy mojo pork with corn tortillas on today’s episod of Sunday Brunch.
The ingredients are: 1kg pork shoulder, cut into 50mm chunks, 500ml water, 100g lard, 5g salt, 1 onion, cut into very thin rings, serve with 100mm soft corn tortillas (cool chilli co) andsour cream, hot sauce, avocado.
For the marinade: 10 cloves garlic, 10g salt, 10g black peppercorns, crushed, 15g dried oregano and juice and zest 4 oranges and 1 lemon.
↧
Nigella Lawson mock mash with parmesan cheese recipe on Nigellissima
Nigella Lawson served up mock mash with parmesan cheese and semolina on Nigellissima.
Nigella says: “The reason I call this mock mash is because it tastes like mashed potato, but the crucial ingredient is actually semolina. It’s very savoury and particularly good with my pork loin.”
The ingredients include: semolina, milk, butter, nutmeg and parmesan cheese.
↧
Simon Rimmer Rhubarb Crumb Cake recipe on Sunday Brunch
Simon Rimmer served up a Rhubarb Crumb Cake on today’s episode of Sunday Brunch.
The ingredients for the rhubarb are: 250g rhubarb, cut into 12mm pieces, 100g sugar, 50g cornflour and 5g ground ginger.
For the crumb: 70g soft dark brown sugar, 70g caster sugar, 5g ground cinnamon, 3g ground ginger, 115g melted butter and 170g flour.
For the cake: 80ml sour cream, 1 egg, 1 yolk, 10ml vanilla extract, 125g flour, 70g sugar, 3g baking powder, 3g bicarb, 90g melted butter and serve with cream.
↧
↧
Jean Christophe mussels with coconut sauce recipe on This Morning
Jean Christophe served up a decadent dinner to impress with his mussels with coconut cream sauce and pear tart dessert on This Morning.
Jean created the meal to showcase a romantic dinner for two to mark Valentine’s Day.
↧
James Martin seafood En papillote on James Martin’s French Adventure
James Martin served up pasty of seafood En papillote on James Martin’s French Adventure.
The ingredients includes fennel, spring onions, samsphire, mussels, prawns, scallops, clams, langoustine, leeks, parsley, white wine, and salt.
James Martin’s French Adventure: 80 Classic French Recipes
↧
James Martin roast chicken with gratin dauphinoise potatoes recipe
James Martin served up roast chicken with gratin dauphinoise potatoes on James Martin’s French Adventure.
The ingredients for the for the potatoes includes; garlic, double cream, potatoes, butter, salt and pepper.
For the chicken: onion, garlic,thyme, whole chicken, salt and pepper and butter.
James Martin’s French Adventure: 80 Classic French Recipes
↧
James Martin lemon sole fillets fish with homemade tartar sauce on James Martin’s French Adventure
James Martin served up lemon sole fillets fish with homemade tartar sauce on James Martin’s French Adventure.
The ingredients for the fish include; lemon sole, eggs and bread crumb.
For the tartar sauce: egg yolk, mustard, rapeseed oil, shallots, capers, capers, vinegar, parsley,salt, black pepper and lemon juice.
James Martin’s French Adventure: 80 Classic French Recipes
↧
↧
James Martin pancakes with orange butter sauce on James Martin’s French Adventure
James Martin served up pancakes with orange butter sauce for Michel Roux on James Martin’s French Adventure.
The ingredients for the sauce consist of: fresh orange juice, fresh lemon juice, icing sugar, orange zest, butter, orange and lemon.
For the pancakes: flour, eggs, sugar, orange blossom water, milk and cream.
James Martin’s French Adventure: 80 Classic French Recipes
↧
The tarte tropezienne cake on James Martin’s French Adventure
James martin discovered the story behind The tarte tropezienne cake on James Martin’s French Adventure..
The delicious French dessert made with a brioche dough, was developed by a bakery in St. Tropez in the early 1960’s at the request of actress, Brigitte Bardot.
James Martin’s French Adventure: 80 Classic French Recipes
↧
Andrew’s sweet valentine’s day pudding recipe on Lorraine
Andrew Smyth served up chocolate meringue hearts with berries and cream for a sweet valentine’s day pudding on today’s episode of Lorraine.
The ingredients: ½ lemon, 2 large egg whites, Pinch of cream of tartar, 120g caster sugar, 10g cocoa powder, 90g frozen raspberries, 35g milk or dark chocolate, 100ml double cream and 2 tbsp dried rose petals or 15g roasted chopped hazelnuts (to decorate).
↧