Month: December 2010

KFC Secret Recipe

Taken From: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/jul/24/kfc-secret-recipe-revealed ‘KFC’ mix A cup of flour 1 teaspoon ground oregano 1 tablespoon chilli powder (original recipe was 1 teaspoon) 1 teaspoon ground sage 1 teaspoon dried basil 1 teaspoon dried marjoram 1 teaspoon pepper 2 teaspoons salt 1 teaspoon paprika 1 teaspoon onion salt…

Guinnea Fowl

1. Preheat the oven to 190°C/fan170°C/gas 5. Wash the guinea fowl and dry thoroughly with kitchen paper. Season inside and out. Put 3 rosemary sprigs inside each bird and place in a large roasting tin. Squeeze a lemon half over each bird, then stuff the squeezed…

Minestrone with salsa verde recipe

By Angela Hartnett Michelin-starred chef Angela Hartnett puts her stamp on this classic Italian soup recipe – a great starter for veggies and meat-eaters alike. Serves 6 Ready in 1 1/4 hours Ingredients 3 tbsp olive oil 1 large onion, diced 3 large carrots, diced 2…

Herb-crusted loin of tuna with mooli recipe

By Angela Hartnett Your guests will adore this restaurant-quality Asian tuna dish created by top chef Angela Hartnett. Serves 8 Takes 40 minutes to make, plus chilling overnight Ingredients 500g fresh tuna loin 2 tbsp olive oil 1 tbsp chopped fresh parsley 1 tbsp chopped fresh…

Venison stroganoff recipe

from Lakes On A Plate Peter: “A little comfort food – what better dish than a nice rich stroganoff? We have lots of venison round here, it’s a great meat with fantastic flavour and it is perfect for this kind of dish.” Ingredients 1 onion Olive…

Fish Stock

This recipe is for about 500ml but can be scaled up as much as you want; Ingredients 1kg of white fish bones/carcasses e.g. brill, sea bass, turbot, cod, pollock, sole etc (i.e. not oily fish like salmon, trout). The white part of 1/2 a leek 1/2 a stick…

The Science of Stock

Some Stock Basics. Mirepoix : Onion, Celery, Carrott (for fish use the white part of leek instead of onion). Per litre of stock you could use 1 of each. Carrott can actually make a stock quite sweet so you can use less. Bouquet Garni : Parsley, Thyme,…

Potted shrimp risotto recipe

from Lakes On A Plate Peter Sidwell gives a classic British recipe a little Italian twist on Lakes on a Plate Ingredients 1 large white onion 3 garlic cloves 1 tbsp of olive oil 320g risotto rice 1 glass of dry white wine 850ml vegetable stock…

Scallops with confit potatoes and a ginger and thyme velouté recipe

By Angela Hartnett This is a wonderful French recipe for scallops with confit potatoes and a ginger and thyme velouté. The potatoes, gently simmered in goose fat, are topped with scallops and the velouté (wine and cream sauce) is spooned over. With clear, detailed instructions from…

Lamb Korai – Rick Stein

This is the only curry I have ever made which stands up to scrutiny. It tastes amazing – better than anything I have eaten in a restaurant. I would say this serves 4 people comfortably but could easily feed 5 or 6 less greedy people. The…

Roast lamb with stem ginger, plums and port

Preparation time: less than 30 mins Cooking time: 1 to 2 hours Serves 4-6 Ingredients 30g/1oz stem ginger, drained and finely chopped 2 sprigs fresh rosemary leaves, chopped 1 clove garlic, peeled and finely chopped 30ml/2 tbsp olive oil salt and freshly ground black pepper 1kg/2.2lb…

Saff Mash

This is Simon Hopkinson’s celebrated saff’ mash. It is included in his new book, Roast Chicken and Other Stories (Ebury Press pounds 17.99). If you are going to serve these potatoes with fish, then it is nice to cook them in fish stock. If you are…

Pork Belly with Perfect Crackling

Before you read this be aware that it is ridiculously easy to make a load of crackling from pig skin without even worrying about the joint itself – skin is only about £3 a kilo and available from all good butchers – check out this recipe…

Goat’s cheese tortellini with broad bean and pea butter recipe

By Angela Hartnett Angela Hartnett guides you through making tortellini from scratch in this clear, step-by-step recipe. Serves 8 as a starter or 4 as a generous main course Ready in about 2½ hours Ingredients For the stock 2 carrots, washed and diced 1 celery stick,…

Browned Butter Molasses Chocolate Chip Cookies

Ingredients: 250g Block of unsalted butter 300g Bread Flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups granulated sugar 1/4 cup plus 1 teaspoon dark molasses, not blackstrap 1 egg 1 egg yolk 1 1/2 tsp. vanilla extract 2 cups semi sweet or dark…

Butter chicken – Gordon Ramsay

By Gordon Ramsay from Gordon’s Great Escape Gordon: “Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with…

Gordon Ramsay’s Cappuccino of white beans with grated truffles

Served at Restaurant Gordon Ramsay, Royal Hospital Road, London Serves 4-6 250g dried white haricot beans, soaked overnight in cold water 1 small onion, peeled 1 medium carrot, peeled 1 bouquet garni (sprigs of thyme, flat-leaf parsley and rosemary tied together) 800ml vegetable stock 150ml double…