Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: brisée, dessert, lemon, pâte, pie, raspberry, rhubarb, shortcrust | No Comments »
Sift the dry ingredients together in a bowl. Add the butter diced and rub with your fingers until you get a crumbly texture. Add the water and egg and mix just enough to get a firm dough. Cover with cling film and rest in the fridge for 30min. On a lightly floured surface, roll out the dough to a 1/2cm thickness, lay it over a 25cm pie mould, push it down and press the edges with your fingers. Line the dough with cling film (or parchment paper) and fill with dry beans. Bake in a 180C oven for 10min, then remove the beans and keep baking until golden (about 15min). To make the filling, cut the rhubarb into 1 inch pieces and add to a pan with the sugar, lemon juice and 1/2cup water. Cook until you get a smooth and thick rhubarb paste. Fill the pie and decorate it with the fresh raspberries.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: egg, eggs, french, hollandaise, lemon, sauce, yolk, yolks | No Comments »
Place the egg yolks and water in a bowl over simmering water. Don’t let the bottom of the bowl touch the water. Whisk until thick and pale. Add the butter cubes, a few at a time, and whisk until thick again. Add the lemon juice and season with salt and pepper. Serve immediately.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: chicken, course, leg, lemon, main, moroccan, spices, tagine, thigh | No Comments »
Season the chicken with all the ground spices and let it stand for 2 hours. Heat some olive oil in a heavy pan and place the chicken, skin side down, in just one layer in the pan. Let the skin brown and turn the pieces over. Add the garlic, onions, preserved lemons, cinnamon, olives, water and sultanas. Cover the pan and cook on a low heat until the meat starts to fall of the bone. Sprinkle with fresh parsley and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apple, apples, cheese, frisée, goat, ham, italian, know your onion, know your onions, knowyouronion, knowyouronions, lemon, lettuce, parma, salad, speck, starter | No Comments »
Grate the zest and juice the lemon. In a bowl, whisk the olive oil, lemon juice and zest. Core the unpeeled apples, and slice them thinly. Cut the speck slices into strips. Crumble the cheese with a fork, or cut it in cubes. In a serving bowl, combine the lettuce, apple, speck and cheese. Toss it with the dressing and season with salt and pepper.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: aubergine, baba, eastern, eggplant, ganoush, know your onion, know your onions, knowyouronion, knowyouronions, lemon, middle, paste, seed, sesame, snack, tahini | No Comments »
Wash the aubergines, but leave them whole. Place them directly over the fire, turning as soon as the skin is charred. Once they are completely charred on the outside – in about 5 minutes – close them in a plastic bag for 5-10min, so that its own steam softens the skin. In this quick process, the aubergine absorbs a smoky flavour and doesn`t have time to darken. Let cool a bit until you can handle it. Slice into the aubergine and scrape the flesh off the skin, into a bowl. Mix it well with the remaining ingredients and adjust the seasoning to taste – if you like, you can mix it in a food processor to get rid of the seeds. Serve with pita bread or as a spread for sandwiches.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: baked, bass, bay, contemporary, course, crust, fish, know your onion, know your onions, knowyouronion, knowyouronions, leaf, lemon, main, rosemary, sea | No Comments »
Place the different salts in separate bowls and add enough water to each to form a mouldable paste. Combine both. Lay a thick bed of salt on a baking tray, large enough to accommodate the whole fish. Stuff 4 bay leaves, the rosemary and chopped garlic in the fish’s cavity, and season with salt and pepper. Place a couple of bay leaves on the salt bed and lay the bass over it, adding 2 extra leaves on top. Cover the fish completely with the remaining salt, being careful not to let any into its cavity. Place in a preheated 200C oven and bake for 25-30min. To test it is done, stick the point of a knife through the salt, until it reaches the fish’s central bone. Leave it there for 30s and remove. Touch the blade to your lips. It should be lukewarm. Break the salt crust on the table, remove the skin and serve the fish with lemon wedges.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: artichoke, boiled, butter, french, know your onion, know your onions, knowyouronion, knowyouronions, lemon, shallot, starter, thyme, zest | No Comments »
Cut off and discard the stems from the artichokes. Cut off and discard the top quarter of each artichoke. Grate the lemon zests (just before you reach the white bitter part) and juice them. Put the artichokes in a large saucepan and cover them with water and the lemon juice. Season well and lay a small oven-safe plate or rack on top of the artichokes to keep them submerged during cooking. Bring the water to the boil, cover and reduce the heat. Simmer until a sharp knife easily penetrates the bottom of the artichokes and you can easily pull off one of the centre petals (about 25-30 minutes). Using tongs, place the artichokes upside down on a towel to drain. Meanwhile, over a medium heat, melt the butter with the chopped shallot, thyme, and lemon zest. Season with salt and pepper. Stir to combine well and remove from the heat until ready to serve. Place each artichoke on a plate with a small bowl of dipping sauce.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arugula, fennel, italian, know your onion, know your onions, knowyouronion, knowyouronions, lemon, orange, rocket, salad | No Comments »
Trim and half the fennel bulbs lengthwise and thinly slice. Using a sharp knife, pare the rinds off the oranges, removing all the white pith. Slice thinly crosswise. In a bowl, add the fennel, oranges, rocket, olives and season with the lemon juice, olive oil, salt and pepper. Toss gently to coat everything with the dressing and serve on plates sprinkled with the sliced almonds.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: course, fish, grilled, know your onion, know your onions, knowyouronion, knowyouronions, lemon, main, sole, spanish | No Comments »
Preheat the oven for 30min. Turn on the grill to maximum. Trim the fins and tail from the sole. Butter a baking tray and make a bed with lemon slices. Make 5mm deep scores on each side of the fish. Let the butter soften and rub it all over the sole, seasoning with salt and pepper. Place it over the lemon bed and put the tray under the grill. Bake for about 10min, until the flesh pulls away from the bone. Baste the fish with the butter during cooking. Serve with lemon wedges.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bass, cherry, contemporary, course, fennel, fish, garlic, grey, gurnard, know your onion, know your onions, knowyouronion, knowyouronions, lemon, mackerel, main, mullet, sea, tomato, tomatoes, trout | No Comments »
Cut the fresh fennel sticks off the bulb and set aside. Cut the bulb in 4 and combine it with the tomatoes in a baking tray, tossing with olive oil, lemon juice, salt and pepper. Bake for 30min in a high heat oven, 250C. Put some fennel leaves, one bay leaf and crushed garlic inside each fish cavity. Season the fish with olive oil, salt and pepper. In a very hot heavy based frying pan, grill or barbecue, put one layer of fennel sticks. Lay the mackerel over the steaming stems. Cook for 5-6 minutes each side, until the flesh is opaque and starting to break away from the bones. Serve hotwith the roasted tomatoes and fennel bulbs.
