Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: aubergine, basil, beef, coconut, coriander, course, curry, eggplant, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, milk, red, rump, steak, thai | No Comments »
Slice the beef into strips. In a hot wok with oil, add the curry paste. Cook for 1 min, add the meat in batches and stir-fry until lightly browned. Remove the meat and set aside. Add the coconut milk, water and lime leaves. Bring to the boil, reduce the heat and simmer for 12 min. Add the diced aubergine and cook for 5-10 min. Return the beef and simmer for 3min. Season with the fish sauce, lime juice and sugar. Garnish with fresh coriander and serve with jasmine rice.
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: recipe with image, recipes | Tags: bell, cod, contemporary, course, couscous, fish, green, know your onion, know your onions, knowyouronion, knowyouronions, main, parsley, pepper, red, starter, yellow | No Comments »
Soak the cod for 24h, changing the water every 6h (or buy it already desalted). Boil a pan of water, turn off the heat and add the cod. After 5-10 minutes, it should be cooked, the flesh should fall easily off the skin and bones. Flake the flesh and set aside, discarding the rest. Strain the cooking liquid and reserve. Seed and dice the peppers. Sauté them in olive oil in batches in a very hot pan for 1min at a time, seasoning with salt and pepper. Leave to cool over a strainer, so they are not soaked in their own juices. Boil 1 cup (250ml) of the cod’s cooking liquid and pour it over the couscous, in a bowl. Cover with cling film and leave for 5 minutes, until all the liquid is absorbed. Add 2 tbsp of olive oil and fluff the couscous with a fork. Add the cod flakes, bell peppers, olives, chopped parsley and adjust the seasoning, especially adding more black pepper. Serve on a platter, hot or cold.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: beans, canned, garlic, greens, know your onion, know your onions, knowyouronion, knowyouronions, pepper, piquillo, red, rellenos, sherry, spanish, starter, thyme, white | No Comments »
Drain the peppers and reserve the liquid. Pat them dry with kitchen paper. In a frying pan, sauté the chopped garlic with the drained beans, reserving the bean’s liquid. Mash with a fork to a thick purée. Add a little of the beans water if necessary to form the paste. Add the vinegar and season well with salt and pepper. Leave to cool and then stuff the piquillos with this paste. Sprinkle with thyme and serve with the greens.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: beef, british, dill, horseradish, know your onion, know your onions, knowyouronion, knowyouronions, onion, red, roast, sandwich, snack, wrap | No Comments »
Slice your leftover homemade or bought roast beef. Slice or tear your lettuce. Peel the horseradish root and finely grate it. In a bowl, mix it with the sour cream, mustard, Worcestershire sauce, dill and season with salt and pepper. Spread the sauce over 2 large tortilla wraps. Divide a good handful of lettuce between each one, along with 1 small red onion and pickled gherkin, finely sliced, and the cooked roast beef. Wrap each tortilla up tightly, cut in half and serve with the remaining horseradish sauce, for dipping.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apples, basil, coconut, corn, course, curry, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, milk, pineapple, pork, red, sweet, thai | No Comments »
Dice the pork meat. In a hot wok with oil, add the curry paste. Cook for 1 min, add the pork in batches and stir-fry until lightly brown. Add the coconut milk and water. Boil, reduce the heat and simmer for 10 min. Add the sweetcorn, pineapple and cook for 5 min. Season with fish sauce, lime zest and sugar. Sprinkle with fresh basil. Serve with jasmine rice.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chillies, coriander, curry, galangal, ginger, kaffir, know your onion, know your onions, knowyouronion, knowyouronions, lime, paste, prawn, prawns, red, shrimp, shrimps, starter, tamarind, thai | No Comments »
Peel the prawns, reserving the heads and shells. Slit each prawn down the back and remove its vein. Wash them and set aside. In a large saucepan, heat the oil and add the prawn heads and shells. Cook for 10min, stirring until deep orange. Add the water, bring it to the boil and skim. Add the curry paste and simmer for 20min. Strain the stock and return it to the pan. Add the tamarind, turmeric, chillies, lime leaves and cook for 2 min. Add the prawns for 5 minutes, until pink. Finish with the fish sauce, lime juice and sugar. Serve in bowls garnished with the coriander.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: beef, boeuf, bourguignon, burgundy, classic, course, french, know your onion, know your onions, knowyouronion, knowyouronions, main, red, stew, wine | No Comments »
Cut the meat into 4cm cubes. Marinate it over night in the wine, chopped onions, thyme, bay leaves and crushed pepper. Remove the meat and pat it dry, reserving the wine from the marinade. In a heavy-based pan, brown the meat with butter and oil in batches, sprinkling with flour and salt. Cover with the wine (add more, if necessary). Bring to the boil, skimming any foam that rises, and simmer for about 2 hours, until the meat starts to disintegrate. In the meantime, fry the bacon (in 1cm cubes) and mushrooms (quartered) separately. Reserve. In the same pan, cover the onions with water and sugar and boil until the water evaporates completely and the onions caramelize. Add this garnish to stew and bring to the boil before serving with rice or mashed potatoes.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bass, ceviche, cherry, chillies, coriander, fish, halibut, know your onion, know your onions, knowyouronion, knowyouronions, peruvian, potatoes, red, sea, shallot, starter, tomato, tomatoes, turbot, white | No Comments »
It is very important that the fish is undoubtably fresh.;Boil, peel and dice the sweet potatoes. Slice the fish into strips measuring about 2 x 1/2 inch. Halve and thinly slice the shallots, quarter the tomatoes, seed and slice the red chillies, chop the coriander stems and root. Lay all the ingredients in a shallow dish, except the potatoes and the coriander leaves, and pour over the lime juice, turning the fish strips to fully coat them in the juice. Cover with clingfilm (plastic wrap) and leave for 10 min, until the fish acquires a whitish colour on the outside. Season with salt and pepper and serve on little plates or in martini glasses, decorated with the coriander leaves and garnished with the sweet potatoes, which balance the heat of the red chillies.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: aubergine, basil, beef, chilli, coconut, course, curried, curry, eggplant, know your onion, know your onions, knowyouronion, knowyouronions, main, milk, pie, pumpkin, red, rump, steak, thai | No Comments »
Cut the meat into small dices. In a hot wok, or large pan, add the oil and then the curry paste, for 2min. Stir-fry the beef, coating it with the paste until browned. Add the fish sauce and coconut milk and simmer, covered, for 15 min. Peel, seed and cut the pumpkin and aubergine into small cubes. Seed and slice the chillies. Add them with the vegetables into the pan and cook for a further 15 min. Preheat the oven to 200C/400F. Cut circles from the pastry, large enough to cover the tops of 4 ramekins. Chop and add the basil to the beef. Adjust the level of salt with more fish sauce and spoon the mixture into the ramekins. Brush some beaten egg around the borders and place the pastry rounds on top. Brush the tops with egg for colour and bake for 25min, or until golden brown.
