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Found 261 matches, showing 196 - 200 below.

Brochettes of Chicken, Mango & Red Onion

Also originating from Ross Lewis of Chapter One Restaurant, this is another straightforward recipe for the home cook. Ideal for summer, it can be char-grilled in the kitchen or cooked on the barbecue. The barbecue sauce keeps well and this recipe makes a good quantity – use as much as you need for the brochettes and store the remainder in a screw-top jar in the fridge, to use as required.
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Baked Cod on Ratatouille with Curry Butter

Aidan MacManus of the King Sitric Fish Restaurant in Howth, County Dublin is one of the most experienced fish chefs in the country, and this dish – which is taken from the book From Tide To Table, published recently with the support of BIM - is typical of the food served at his striking harbourside establishment, and will be a lovely dish to enjoy through the summer as the ratatouille ingredients come into season.
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Braised Shoulder of Lamb

This is really a pot-roast by another name - pot-roasting and braising are much the same thing, ie slow cooking with flavouring vegetables and stock for a succulent, moist dish with its own built-in gravy. It’s back in fashion, and ideal for cooking cheaper cuts of meat, which will be tender – and feed a hungry family well. In this case mature lamb (hogget) is used – the shoulder is sweetly flavoured and not strictly a budget cut, but it is good value; less expensive forequarter joints of beef (eg housekeeper’s cut) could also be used.
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Nettle Soup & Nettle Pesto

Nettles (urtica dioica) are at their best in spring when the fresh young growth is tender, tasty and packed with nourishing vitamins, minerals and chlorophyll, helping to build up natural immunity and protect from infections after the winter You don’t have to grow nettles, of course, they do it very well all by themselves – and can safely be picked from clean hedgerows away from busy roads, and where they will not have been sprayed. These recipes are from 'Grow Your Own Drugs' by James Wong.
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Broad Bean, Dill and Saffron Pilaff

In this dish from The Vegetable Bible (HarperCollins, stg£15) by Sophie Grigson, shades of fresh spring green, yellow and white ‘look like Easter’. To get it at its best Pascal prettiness you do have to take a little time over preparing the broad beans, but Sophie assures us that they'll taste all the better for it.
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