rapscalli

# Chicken Basque - Delia The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot. My interpretation of it also uses dried tomatoes preserved in oil to give it even more character. This recipe will provide a complete supper for four from the same pot – it needs nothing to accompany it! **Serves 4** # Ingredients - 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces - 2 large red peppers - 1 very large or 2 medium onions - 2-3 tablespoons extra virgin olive oil - 5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices - 2 oz (50 g) sun-dried tomatoes in oil - 2 large cloves garlic, chopped - 1 level tablespoon sun-dried tomato paste - ½ level teaspoon hot paprika - brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug - 10 fl oz (275 ml) chicke...

slater # Nigel Slater's classic salsa verde recipe Literally "green sauce", this cold accompaniment is made from olive oil, parsley, capers and garlic. Known as the sauce to serve with Italian boiled meats, it is also appropriate with everything from grilled seafood to baked tomatoes. Several European countries have their own version, but the best known is the Italian. Some recipes are chunky, others blitzed to a purée, but all have that deep green, piquant quality. # Ingredients flat parsley basil capers anchovy fillets garlic lemon juice OR red wine vinegar olive oil mustard (optional) # The recipe Chop a good handful of flat parsley and the same of basil, add a tbsp of capers, 6 anchovy fillets, a single clove of garlic, a tbsp of lemon juice or slightly less of red-wine vinegar. Beat in enough olive oil (about 8 tbsp) to make a thick, slushy sauce. I also add a little mustard. It will keep in a sealed container in the fridge for a day. # The trick Older recipes usuall...

oranges - BBC http://www.bbc.co.uk/food/recipes/chickensaladwithcous_92275 # Chicken salad with couscous and oranges # Ingredients - 2 large handfuls couscous - 1 lemon, juice only - 3 oranges, 2 juice only - couple glugs fruity olive oil - salt and freshly ground black pepper - handful chicken meat from a leftover organic roast chicken - handful chopped fresh chives - handful fresh basil leaves, more if you fancy - handful pea shoots # Method - Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid. - In a separate mixing bowl, whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes. - Meanwhile, peel the remaining orange by cutting the ends off, p...

recipe - Recipes - BBC Good http://www.bbcgoodfood.com/recipes/9277/cod-with-tomato-and-chorizo-sauce # Ingredients - 3 tbsp olive oil - 1 garlic clove - 4 slices chorizo - 1chilli - 400g tomatoes - 360g cod - 100g green beans # Directions - Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes. - Add the chilli and tomatoes and simmer for 10 minutes until thickened, season. - Meanwhile rub the fish with a little more oil, season and grill or steam until cooked through, about 4-6 minutes. Serve the fish with the sauce and green beans.

Food # Spaghetti Bolognese #### Ingredients - 50g butter - 70g pancetta - 1 onion, finely chopped - 2 cloves garlic, finely chopped - 1 carrot, finely chopped - 2 celery stalks, finely chopped - 2 large mushrooms, finely chopped - 2 bay leaves - 400g minced beef or lamb - 200ml whole milk - 220ml crushed tomatoes or passata - 200ml red wine - 200ml vegetable stock - pinch freshly ground nutmeg - spaghetti or tagliatelle, cooked according to packet instructions - grated parmesan cheese, to serve #### Preparation method - Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. - Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. - Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender. - Turn up the heat and tip in the minced beef or lamb, breaking it up well with a wooden spoon. - Leave to cook without stirring for 3-4 minutes, or until the botto...

Guardian The perfect Yorkshire pudding I was invited this year to dine with the Butchers' Guild in York for their annual Shrove Tuesday Feast. It was a splendid affair full of love of good food and laughter. On this occasion the Yorkshire pudding was served in the traditional manner before the meat course. This was designed to fill you up and make you less hungry for the beef so you would appreciate it more. I was told that it is also customary to save a slice to have later with jam. When I was young the Yorkshire pudding was baked in a roasting pan as a large slab. Today the fashion is for little individual puddings which are quicker and easier to make, but I still prefer the larger piece. The trick is to have the dripping in the pan smoking hot before you pour in the batter. Serves 6 115g plain flour salt and freshly ground black pepper 2 eggs 300ml milk fat from the roasting tin, or dripping or vegetable oil Sift the flour and some salt and pepper into a bowl, and make a well in...

welshWelsh rarebit The ultimate cheese on toast from the one and only Keith Floyd. Travel back in time with this traditional teatime treat. Ingredients 25g butter 25g flour 150ml oz milk 175g cheddar cheese, grated 150ml oz brown ale 1 tsp English mustard 2 tsp Worcestershire sauce salt and pepper 2 egg yolks 4 slices of toast Preparation method Make a roux with the butter and flour, and leave to cool. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps. Add the cheese, beat in and remove from the heat. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately. #recipe from http://www.bbc.co.uk/food/recipes/welshrarebit_8197