Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: chips, dish, know your onion, know your onions, knowyouronion, knowyouronions, potato, potatoes, side, snack, thyme | No Comments »
Peel potatoes, if you want, and cut them in thick sticks, around 2cm. Boil them until they become soft. While they are cooking, pre-heat a baking tray in the oven, at 240C. Drain and season with salt, pepper, thyme and a generous amount of olive oil. Toss them to coat, but do not mix them with a spoon because they will break. Transfer to the pre-heated tray, making just one layer of potatoes, and back to the oven until golden brown (around 20min). Turn them once during roasting. Drain over kitchen paper and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: basmati, dish, garlic, ghee, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, rice, side | No Comments »
Wash the rice in a fine strainer, until the water runs clear. In a large saucepan, fry the chopped garlic and ginger with the ghee. Add the rice and stir for 1 minute. Pour in the water, bring it to a boil, cover and reduce the heat to the lowest possible. Cook for 10 min. Turn of the heat and leave the pan covered for 10 min. Fluff the rice with a fork.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: dish, jasmine, know your onion, know your onions, knowyouronion, knowyouronions, rice, side, steamed, thai | No Comments »
Wash the rice in a fine strainer, until the water runs clear. Place it in a heavy-based pan and add enough water to reach 3cm above the rice (the ration is 2 cups of washed rice to 3 cups of water). Add the oil and bring to a boil over a medium heat. Boil until the water is levelled with the rice and tunnel bubbles appear. Cover the pan and turn the heat down to the lowest possible. Cook for 10min, shaking the pan from time to time. Turn off the heat and let it rest for 5min before serving.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chutney, dish, indian, jam, know your onion, know your onions, knowyouronion, knowyouronions, marmelade, side, snack, starter, tin, tomato, tomatoes | No Comments »
In a pan, heat the oil with the mustard seeds. When they start to pop add the vinegar and sugar. Let it reduce to a caramel and add all the other ingredients. Simmer, stirring occasionally, until the tomatoes break apart and the mixture thickens to the desired consistency. It should be something between a sauce and jam. Keep in the fridge for up to a week.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: cucumber, cumin, dish, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, mustard, paprika, raita, seeds, side, spices, yoghurt | No Comments »
Toast the ground cumin and mustard seeds in a dry frying pan. Set aside to cool. Peel and chop the cucumbers in small dices, discarding the seeds. Mix in a bowl with the yoghurt, toasted spices and ginger. Season with salt and pepper, and serve with a pinch of paprika.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: baked, butternut, courgette, dish, fennel, know your onion, know your onions, knowyouronion, knowyouronions, onion, onions, salad, side, spanish, squash, thyme, tomato, tomatoes, vegetables, vegetarian, zucchini | No Comments »
Originally, theses vegetables would have been charred over hot coals. To make in the oven, preheat it to 250C/450F. Slice the tomatoes and courgette in 4, lengthwise, the onions into chunks, halve, seed and cut the peppers in thick slices. Cut the squash into thick chunks, cross cut the fennel in 4. Smash the garlic cloves with skin on. Put all the vegetables, except the tomatoes, in a pan in one layer. Mix the lemon juice with the olive oil and pour over the vegetables, seasoning with salt and pepper. Toss well. Sprinkle with thyme sprigs and roast for 20min. Toss in the tomatoes and cook for a further 15min, until slightly charred around the edges.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: british, carrot, carrots, dish, french, glazed, know your onion, know your onions, knowyouronion, knowyouronions, side | No Comments »
Peel and slice the carrots on the diagonal. In a wide heavy based pan, melt the butter and add the carrots, sugar, salt, pepper, wine and water till halfway up the carrots. Bring it to a simmer and cook until the carrots are tender. Shake the pan from time to time. Remove the carrots and boil the liquid until reduced to a thick glaze. Add the carrots and toss to cover them. Adjust the seasoning and sprinkle with parsley.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: avocado, avocato, chilli, dish, guacamole, know your onion, know your onions, knowyouronion, knowyouronions, mexican, side, snack, starter | No Comments »
Cut the flesh of the avocado into chunks and sprinkle immediately the lime juice, otherwise it will darken. Cut the tomato in quarters and remove the seeds, then, chop finely. Mix all the ingredients, mashing the avocado slightly, to turn it into a lumpy paste. Season with salt and pepper and serve with corn tortillas.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: british, carrot, carrots, celeriac, dish, honey, know your onion, know your onions, knowyouronion, knowyouronions, parsnip, potato, potatoes, roasted, side, sweet, turnip, vegetables, vegetarian | No Comments »
Peel and chop the vegetables in 1,5cm sticks. Season with salt, pepper, olive oil and honey. Put them in anti-stick tray and roast until soft, around 1h, turning them occasionally.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chutney, dish, garam, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, mango, masala, side, starter, sugar, vinegar | No Comments »
Peel, stone and chop the mangoes into large pieces. Seed and finely chop the chillies. In a saucepan, blend the garam masala, sugar and vinegar. Bring to the boil, reduce and simmer for 10min. Add the mangoes, chillies, grated ginger and dates. Simmer for 1h. Pour into a sterilized jar and keep it for at least 1 month.
