Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: british, cheddar, cheese, dish, guinness, rarebit, side, snack, starter, welsh | No Comments »
In a heavy based pan, melt the butter and add the flour. Whisk it for about 2 min. Add the English mustard, Worcestershire sauce and pour in the beer gradually, whisking well until incorporated. Add the cream and, finally, the cheese. Stir until the cheese is melted and the mixture is smooth. Remove from the heat and add the egg yolks. Season well with salted pepper. Serve it over the toasted bread.
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 3rd, 2009 | Author: the chefs | Filed under: recipes | Tags: dish, know your onion, know your onions, knowyouronion, knowyouronions, rice, side, white | No Comments »
Wash the rice until the water becomes clear. Drain. Finely dice the onion and chop the garlic. Bring the water to the boil. In a heavy based saucepan over a high heat, stir fry the onion in oil and, when they soften, add the garlic. After one minute, add the drained rice and stir-fry for a further minute. Add the boiling water, season with salt and, when it boils again, turn down the heat to minimum and cover. Cook for 15-20 min, until the rice has absorbed the water and bubble holes appear on the surface. Turn off the heat and rest for 5 min, before fluffing it with a fork.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: braised, dish, fennel, italian, know your onion, know your onions, knowyouronion, knowyouronions, pecorino, side, starter | No Comments »
Trim, wash and slice each fennel bulb vertically in half. Blanch in boiling salted water for 5min and drain well. In a heavy-based pan over medium heat, melt butter and olive oil, and braise the fennel for 10min, turning them over until both sides are brown. Season with salt and pepper. Serve garnished with pecorino shavings.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: couscous, dish, eastern, know your onion, know your onions, knowyouronion, knowyouronions, middle, side | No Comments »
In a bowl, add the water to the levelled couscous and cover it tightly with cling film. Wait 3-5min until the liquid is absorbed. Add the butter and loosen it with a fork.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: dish, know your onion, know your onions, knowyouronion, knowyouronions, mexican, salsa, side, snack, starter, tomato, tomatoes | No Comments »
To peel the tomatoes, make a crisscross in their bottoms and plunge them in boiling water, until their skin begins to curl. Drain and dip them in a bowl of ice cold water so that they stop cooking. The skin will peel off easily. Cut them in quarters and scoop out the seeds. Chop them finely and mix them with the other ingredients. Only add salt and pepper right before serving, otherwise the tomatoes will get soggy too soon.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bread, dish, egg, eggs, ghee, indian, know your onion, know your onions, knowyouronion, knowyouronions, milk, naan, side, yohgurt | No Comments »
Sift the flour, baking powder, bicarbonate and salt into a bowl. Add the beaten egg, ghee, yoghurt and mix in the milk gradually, until a soft dough is formed. Cover and leave it in a warm place for 2h. On a well-floured surface, knead the dough for 3min until smooth. Divide it into 8 portions and roll them into oval shapes, 15cm long. Brush with water and place wet side down on a greased baking tray. Brush top with ghee and bake in a preheated 250C oven until golden brown. If you have a pizza stone, it will work well.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: british, dish, know your onion, know your onions, knowyouronion, knowyouronions, lunch, potato, potatoes, roast, roasted, side, sunday | No Comments »
Peel and cut the potatoes in small egg sized pieces. Parboil them gently in salted water for about 10 minutes. Drain them (if you want you can reserve some of the water to add to a roast gravy, as its starch will help thicken the sauce). Cover the pan with the drained potatoes and shake it well to roughen up the edges, or scratch each of them with a fork. This will maximize the crunchiness. In a 220C/425F oven, preheat the tin with the fat (lard, drippings from a simultaneous roast or olive oil) and add the seasoned potatoes when it’s sizzling hot. Baste them well. Only roast the potatoes together with meat if you have lots of space left in the tin. If not, use a separate one. Roast until golden brown, or for the last 45 minutes of your joint’s cooking time. Turn the heat up while you rest the meat, for extra browning/crisping. You’ll need to do it anyway if you plan on cooking Yorkshire Puddings.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: dish, french, know your onion, know your onions, knowyouronion, knowyouronions, potato, potatoes, sauteed, side | No Comments »
Bring a pan of salted water to a boil. Cut the potatoes in large chunks of about 3cm (you can leave the skin on, if you like) and parboil them for about 4-5min. Drain and allow them to sit and dry for a minute in the colander. Heat a heavy based non-stick frying pan and add the olive oil. Once hot, throw in the potatoes, garlic cloves (gently crushed), rosemary and toss frequently, until they turn a nice colour (do it in batches if your pan isn’t large enough to hold them in one layer). Remember to stir/toss throughout to prevent the potatoes from sticking to the pan. Towards the end of cooking add the butter and toss well, until it starts to burn and give the potatoes a nice golden colour. Season with some more salt and pepper, and then drain on some kitchen towel to remove any excess oil.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chips, dish, know your onion, know your onions, knowyouronion, knowyouronions, potato, potatoes, rosemary, side, snack | No Comments »
Wash and dry the potatoes well. Cut in 8 wedges, leaving the skins on. Season with paprika, salt, pepper, chopped rosemary and olive oil. Toss to coat evenly with the oil, and spread them in a baking tray. Make only one layer of potatoes, do not let them overlap. Roast at 220C until golden brown, approx 1hr. Drain over kitchen paper and serve.
