Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bacon, course, egg, eggs, garlic, main, mushroom, parmesan, parsley, poached, portobello, starter, stuffed | No Comments »
Peel the mushrooms remove stalks. Clean the stalks and mince in a food processor. Filling: chop the garlic and parsley finely. Slice the bacon into strips. In a pan, fry the bacon until golden. Drain and return its fat to the pan. Fry the garlic for 30sec, add the minced stalks and stir. Add the wine and boil until the mixture dries up. Turn off the heat and add the parsley and fried bacon. Season the filling with salt and pepper. Fill the mushroom cavities, cover with breadcrumbs and parmesan and roast in a very hot oven until the tops are golden (10 minutes). In another pan, bring about 10cm of water to boil and turn the heat down to a simmer. Stir in the vinegar. Break the eggs separately in a bowl, bring them very close to the water and let them fall gently over a bubble stream. With a spatula or spoon, try to ensure the egg whites don’t spread too much. Cook them for 3 minutes exactly, so that the whites are cooked and the yolks are still soft. Serve over the hot mushrooms.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, course, egg, eggs, fried, garlic, italian, main, meatball, meatballs, mortadella, oil, parmesan, polpette, polpettine, polpettone | No Comments »
Cut the bread into pieces and soak it with a little milk for 5 minutes. Squeeze out the excess milk. In a bowl, mix the beef, mortadella, eggs, parmesan, parsley, soaked bread, pignoli (optional), finely chopped garlic, salt and pepper to taste. With your hands, make 7-8cm (diameter) meatballs. Then, gently squeeze them into a light cylinder shape. Optionally, you can coat them with some breadcrumbs or flour. Fry them in medium-hot oil so they cook all the way through (about 10 minutes). You can make smaller balls if you want them to cook quicker. Drain them on kitchen paper and serve.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: black, course, cuttlefish, garlic, ink, italian, maccheroncini, main, nero, pasta, pecorino, seafood, sepia, squid, squids | No Comments »
Clean the cuttlefish: separate the head from its body. Remove the guts, but keep the little ink bag. Cut the tentacles just below the eyes and discard the latter. Remove the skin from the head and the spine. Cut it into rings and the tentacles in pieces. In a saucepan, stir fry the chopped onions and crushed garlic in olive oil until softened. Add the cuttlefish and season with salt and pepper. Put the lid on and lower the heat, letting it cook until the meat is tender (about 30-40min). Stir from time to time. After 20min, press the ink bag through a sieve and mix 1/2 cup water with the ink (add the content of the ink envelope, if using). Add this to the pan and adjust the seasoning. Cook the pasta in abundant salted water until al dente, drain and toss it into the sauce to coat. Serve with the pecorino and drizzle with the remaining olive oil.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: british, champignon, champignons, dish, french, garlic, mushroom, mushrooms, side, stater | No Comments »
Remove mushroom stems and chop finely. Slowly sweat them with the butter, garlic and lemon juice and season with salt and pepper. When the mixture is cooked, remove from the heat and add the parsley. Peel the mushrooms and place them in a greased baking tray bottom sides up. Fill them with the garlic-mushroom butter. Mix the cheese and the breadcrumbs and cover the mushrooms with the mixture. Bake for around 20 minutes in a 180C/350F oven, until the mushrooms are cooked and the crust is crisp and brown. Serve with salad.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: ajo, almond, blanco, garlic, grape, grapes, know your onion, know your onions, knowyouronion, knowyouronions, soup, spanish, starter | No Comments »
Soak the bread in cold water for 5 minutes. Peel and chop the garlic cloves. Combine the almonds, bread, and garlic in a food processor and blend until smooth. With the motor still running, slowly pour in the olive oil until a smooth paste is formed. Add in the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt and pepper to taste. Pour the mixture into a large bowl. Float the grapes on the top of the soup. Cover and chill in the refrigerator (or instead of water previously, add ice cubes). To serve, pour the soup into individual soup bowls and garnish with the toasted almond slivers and chopped parsley, if desired.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, bombay, chilli, coriander, course, cumin, curry, garlic, ghee, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, main, onion, onions, powder, tomato, tomatoes, turmeric | No Comments »
Cut the meat into cubes. Chop the onions and cook them in a saucepan with the oil or ghee, until softened. Add the garlic, chilli, ginger, turmeric, cumin, coriander and chilli powder, and stir for 1 min. Add the meat, coat it with the mixture and add the tomato, along with the salt. Simmer for 1h30 until the beef is tender. To finish, add the coconut milk and cook for a couple more minutes. Serve with steamed basmati rice or couscous.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bell, chargrilled, garlic, italian, know your onion, know your onions, knowyouronion, knowyouronions, pepper, peppers, red, rosemary, scallops, skewers, starter, yellow | No Comments »
Cut the scallops in half, crosswise, creating 2 discs, with the coral attached to one. Grill the peppers directly over the fire until the skin blisters. Put them in a plastic bag and let them rest for 5min. Remove the skin and seeds and slice into fine strips. Chop the garlic and basil and mix with the olive oil, sliced peppers, salt and pepper. Leave 2cm of rosemary attached to the sprigs and strip off the rest. Thread the scallops on to the rosemary sticks and chargrill over a high heat for 1 minute on each side. Season and serve with the dressing.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chilli, coriander, course, cumin, curry, garlic, ghee, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, main, onion, onions, peas, potato, potatoes, powder, turmeric | No Comments »
Peel and chop the potatoes into cubes. Roast the mustard seeds in a hot dry pan until they start to pop. Add the oil, chopped onions, garlic, chilli, ginger, turmeric, cumin, coriander, garam masala and chilli powder, stirring for 1 min. Season with salt and pepper. Stir in the potatoes, add the water, cover and simmer for 15min. Add the peas and simmer for a further 5min. Buy this time, the liquid should have been absorbed. Stir in the mint and adjust the seasoning.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: butter, chicken, coriander, course, cream, cumin, fillets, free, garlic, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, paprika, pepper, range, thigh, tomato, tomatoes, yoghurt | No Comments »
Score the chicken thigh fillets with a sharp knife. Preheat oven to 190C/375F. Place half of the butter in a glass baking dish. Place in the oven for about 3 min or until melted. Swirl to coat dish and set aside. In a large deep pot, melt the remaining butter over a medium-high heat. Add half of the tandoori paste, half the ginger, 2 grated garlic cloves, chopped hot pepper, cumin and paprika, stirring for about 2 min. Add the crushed tomatoes and bring to the boil. Stir in the cream and return to the boil. Reduce heat to medium-low and simmer for 10 min, until thickened.;Meanwhile, in bowl, rub the chicken with the yogurt, salt, pepper, the remaining ginger, grated garlic and tandoori paste; toss to combine. Spread a single layer in a prepared baking dish. Bake in the oven for 10 min. Pour tomato sauce over the chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with coriander leaves and lime juice.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: barbecue, barbecued, cider, contemporary, course, garlic, know your onion, know your onions, knowyouronion, knowyouronions, main, pork, ribs, soy, vinegar | No Comments »
Trim the ribs, but leave the sheet in one piece. In a non-reactive pan, cover the ribs with the cure and leave it in the fridge for 2 to 12 hours.;For the sauce, first grate the garlic. Melt the muscovado sugar in a heavy-based pan and mix in the remaining ingredients with the pork trimmings. Cook until just smooth.;Rinse the ribs under running water. Brush them all over with the sauce and put on a oiled baking tray. Bake in a low oven (120C-140C) for at least 2 hours, brushing with more sauce every 20min.
