rapscalli

Lemons - hairy bikers # Chicken Tagine with Preserved Lemons - hairy bikers Serves: 4-5 / 391-313 calories per portion Prep time: 15 minutes Cooking time: 45-55 minutes ## Ingredients - pinch of saffron threads - 1 chicken stock cube - 250ml just-boiled water - 8 boneless, skinless chicken thighs - 2 preserved lemons (size of a walnut in its shell), rinsed - 1 tbsp olive oil - 2 medium onions, sliced - 3 garlic cloves, finely sliced - 1 tsp ground ginger - 2 tsp ground cumin - 1 tsp paprika - 1 tsp dried chilli flakes - 2 tbsp cold water - 600g medium potatoes, preferably Maris Pipers - 3 large ripe tomatoes - 50g pitted green olives in brine, drained - 20g bunch of fresh coriander, leaves roughly chopped - 20g bunch of fresh parsley, leaves roughly chopped - flaked sea salt - freshly ground black pepper   ## Method - Put the saffron in a measuring jug with the stock cube and pour over the 250ml of just-boiled water. Stir until the stock cube dissolves and set aside. - Put the chi...

recipe - Recipes - BBC Good Food # Butternut squash & sage risotto A satisfying veggie supper that uses a basic risotto recipe and gives it an autumnal twist #### Ingredients - 1kg butternut squash , peeled and cut into bite-size chunks - 3 tbsp olive oil - bunch sage , leaves picked, half roughly chopped, half left whole - 1½l vegetable stock - 50g butter - 1 onion , finely chopped - 300g risotto rice (we used arborio) - 1 small glass white wine - 50g parmesan or vegetarian alternative, finely grated #### Method - Before you make the risotto, heat oven to 220C/fan 200C/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft. - While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasiona...

Good Food # Tricolore couscous salad #### Ingredients - 200g couscous - 2 tsp vegetable stock (or use a cube) - 250g pack cherry tomatoes, halved - 2 avocados, peeled, stoned and chopped - 150g pack mozzarella, drained and chopped - handful rocket or young spinach leaves #### For the dressing - 1 rounded tbsp pesto - 1 tbsp lemon juice - 3 tbsp olive oil   #### Method Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins. - For the dressing, mix the pesto with the lemon juice and some seasoning, then gradually mix in the oil. Pour over the couscous and mix with a fork. - Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve. Recipe from Good Food magazine

tomato & pesto - nigel slater # simplest baked aubergine (eggplant) with tomato & pesto serves 4 If you are looking for a simple pesto recipe that doesn’t require a mortar and pestle or even a food processor, there’s one in the stonesoup archives. Or for something a bit different try my beetroot pesto. If you’re feeling truly minimalist, just roast the aubergine with some olive oil and serve alone with the pesto. The aubergine and tomato would also make an excellent sauce for pasta. Just roughly chop the cooked vegetables and stir through hot pasta. This dish is great to make ahead and reheat when you’re ready to eat. A good one for vegetarian entertaining. Lovely with my brown rice and almond tabbouleh. #### Ingredients - 1 jar tomato passata (700g or 1 1/2lb) - 2 large aubergine (eggplant), halved lengthwise - 8 anchovies, optional - 2 cloves garlic, peeled & very finely sliced - 1/3C everyday extra virgin olive oil - 1/2C pesto, to serve #### Method - Preheat oven to 220...

telegraph # The best potato salad recipe Diana Henry's ultimate potato salad recipe, made with Jersey Royals, spring onions, mayonnaise, crème fraîche and chervil Serves four This is my version of a much-used recipe (the original is from the oldHamlyn All Colour Cookbook). It is a vast improvement on the claggy stuff bound with mayonnaise usually seen at summer buffets. #### Ingredients - 450g (1lb) Jersey Royals - 4 spring onions - 50ml (2fl oz) light chicken stock, hot - 3 tbsp mayonnaise - 2 tbsp crème fraîche - 2 tbsp chopped chervil (or flat-leaf parsley) #### Method - Cook the potatoes in lightly salted water until tender. - Trim the bases from the spring onions and remove any dry or unsightly tips. Finely chop. - Drain the potatoes and slice them into rounds, quarters or squares, whichever you prefer. - Put them, warm, in a bowl with the chicken stock. Stir. The potatoes should soak up some of the stock. - Leave to cool a little. - When the potatoes are still warm but no lon...

Guardian #The perfect beef stew Here is a rich, addictive stew to warm the cockles of your heart. It is a thoroughly British alternative to boeuf bourguignon and the horseradish dumplings pack quite a punch. Serves 4-6 ##The stew - 16 small shallots, peeled - olive oil - 800g diced beef - 25g butter - 200g chestnut mushrooms, sliced - 150g fresh tomatoes, chopped - 400ml Duchy Originals ale - 3 bay leaves - 1 tsp chopped fresh thyme ##The dumplings - 120g shredded suet - 250g plain flour - 1/2 tsp salt - 11/2 tsp baking powder - 40g finely grated horseradish - to avoid an emotional experience, grate it wearing a swimming mask or under an extractor hood - 1 tsp mustard powder ##Directions - Gently fry the whole shallots in a little olive oil in a large pan until browned. - Remove them from the pan and reserve. - Splash a little more olive oil into the pan and turn the heat right up. - Hard fry the beef in small batches until browned and reserve. - Place ...

watercress couscous #Chicken with mango and watercress couscous Quick to make. Great mix of flavours. - Preparation time: 10 minutes - Cooking time: 8 minutes - Total time: 18 minutes - Serves: 4 ##Ingredients - ½ tsp ground cinnamon - ½ tsp ground ginger - 1 tsp olive oil - Juice of 1 lemon - 340g pack essential Waitrose British Chicken Mini Breast Fillets - 250g essential Waitrose Couscous - 1 Perfectly Ripe Mango, peeled, stoned and cubed - 2–3 tbsp pumpkin seeds - 3 tbsp essential Waitrose Low Fat Natural Yogurt - 100g pack Waitrose Watercress   ##Method 1. Mix together the cinnamon, ginger, olive oil, half the lemon juice and seasoning and pour over the chicken. Coat well, then leave to stand for 10 minutes. Pour 400ml boiling water over the couscous and leave to stand for 5 minutes. 2. Heat a ridged grill pan or non-stick frying pan over a medium heat. Add the chicken fillets and cook on both sides for 6–8 minutes, turning once, until cooked through with no pink meat. 3. ...

Panjabi #Watermelon Curry by Camellia Panjabi This recipe is from Rajasthan. In the summer, temperatures in this arid desert region exceed 100F and in the old days, before foodstuffs from other regions were easily available, the Rajasthani had to rely on what was locally available. Watermelons, called matira in Rajasthan, were one of the few fruits available in the summer, and are used to make an interesting semi-dry curry The flavour should be hot, sweet and sour, hence the large amount of chilli powder - and Rajasthan chilli is pungent. You can substitute paprika which is milder. This is quite interesting to eat with rice, or as a side dish. _A semi-dry curry_ ##Ingredients - 1/4 a large watermelon - 1 1/2 tsp red chilli powder - a pinch of turmeric powder - 1/2 tsp coriander powder - 1 tsp garlic puree - salt - 2 tblsp oil - 1/4 tsp cumin seeds - sugar to taste (optional) - 2 - 3 tsp lime juice (or lemon)   ##DIrections - Cut up the watermelon and remove the seeds. - Chop into 4cm c...

From <http://www.bbc.co.uk/food/recipes/nigelslatersthaigree_80244>: # Nigel Slater's Thai green curry The succulent chicken in Nigel Slater’s Thai green curry absorbs the exotic fresh flavours of the other ingredients. ## Ingredients For the curry paste * 4 [lemongrass](/food/lemongrass) stalks, tougher outer leaves discarded * 6 medium-hot green chillies, seeded and chopped * 3 cloves [garlic](/food/garlic), peeled and crushed * 5cm/2in piece of [galangal](/food/galangal) or ginger, peeled and chopped * 2 [shallots](/food/shallot), peeled and finely chopped * 4 tbsp chopped [fresh coriander](/food/coriander_fresh) * 1 tsp ground [cumin](/food/cumin) * 1 tsp chopped lime [zest](/food/zest) * 1 tbsp nam pla (Thai [fish sauce](/food/fish_sauce)) * ½ tsp ground black [peppercorns](/food/peppercorn) For the curry ## Preparation method 1. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste i...

500g couscous 1 vegetable stock cube 2 tsp turmeric 1 tsp ground cinnamon 100g dried apricots , chopped 3 red onions , thinly sliced 1 tsp caster sugar about 500ml vegetable or sunflower oil zest and juice 1 lemon 2 tbsp olive oil small bunch coriander , chopped small handful mint , chopped, a few leaves reserved   - Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.) - Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins. - Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper an...