2

Chicken Tikka Masala

Posted: January 9, 2009 at 8:42 pm

Serves 4

Ingredients

• Groundnut oil
• 1 large onion, peeled
• 2 fresh green chillies
• 1″ piece of ginger, peeled
• 3 garlic cloves, peeled
• ½ tsp red chilli powder
• 1 tsp turmeric
• 2 tsp garam masala
• 1 tbsp soft brown sugar
• 1 tbsp tomato puree
• 400g tinned chopped tomatoes
• 4 boneless chicken breasts (approx 150g each), cubed
• 10 dried curry leaves
• 4-6 tbsp natural yoghurt
• Handful of fresh coriander leaves, chopped

For the steamed rice

• 400g basmati rice, rinsed
• 600ml cold water
• Salt and pepper
• 3 cardamom pods, lightly crushed
• 2 star anise

Method: How to make chicken tikka masala

1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.
3. Transfer the sauce to a food processor and blend until smooth.
4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.
5. Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.
6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

01

Mandarin Cheesecake

Posted: January 9, 2009 at 7:15 pm

Serves 6-8

Ingredients

• 2 x 298g tins mandarin segments

For the base:

• Butter for greasing
• 175g digestive biscuits
• 75g unsalted butter

For the filling:

• 400g cream cheese
• 2 vanilla pods
• 100g icing sugar
• 1 orange, zest only
• 300ml double cream

Method: How to make mandarin cheesecake

1. Lightly grease a 20cm/8″ spring-form cake tin with butter.
2. Drain the mandarin segments and place them on a plate lined with kitchen paper and set aside.
3. To make the base, place the biscuits into a food processor and blend to form fine crumbs.
4. Melt the butter in a medium saucepan, add the biscuit crumbs and stir to combine. Transfer the mixture into the cake tin and press over the tin base, to spread evenly. Place in the freezer for 5 minutes to set.
5. Beat the cream cheese in a large bowl. Split the vanilla pods open, scrape out the seeds and mix them into the cream cheese. Sift in the icing sugar and grate in the orange zest. In a separate bowl, whisk the cream until you reach soft peaks, then fold it into the cream cheese mixture to combine.
6. Spread the mixture on top of the biscuit base and use a palette knife, or the back of a spoon, to level it out. Chill in the freezer for a minimum 5 minutes.*
7. When ready to serve arrange the mandarin segments on top and carefully remove the cheesecake from the tin.

*Note: if you don’t wish to eat the cheesecake immediately you can allow the cream mixture to set in the fridge for half an hour rather than using the freezer.

0

Steak Diane With Sautéed Potatoes And Peas

Posted: January 9, 2009 at 7:11 pm

Serves 4

Ingredients

• 4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat
• 3 shallots, peeled
• 100g chestnut mushrooms, cleaned
• 1 garlic clove, peeled
• Worcestershire sauce, to taste
• 1 tbsp Dijon mustard
• 50ml brandy
• 200ml single cream
• Small handful of flat-leaf parsley
• 300g peas (defrosted if using frozen)
• Approx 30g salted butter
• Olive oil
• Salt and pepper

For the sautéed potatoes:

• Approx 500g-600g small Charlotte potatoes, cut in half
• 2 garlic cloves, peeled
• Few sprigs of rosemary

Method: How to make steak Diane with sautéed potatoes and peas

1. Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.
2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper.
3. 3. Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.
4. 4. Bring the same pan back up to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and sauté briefly. Crush in the garlic and stir.
5. 5. Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan.
6. 6. Introduce the steaks back into the pan and cook for 2- 3 minutes (depending on how well done you like your steak).
7. 7. Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary. Crush in two garlic cloves and sauté. Toss the potatoes, add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through.
8. 8. Cook the peas for 2-3 minutes in boiling salted water with a little butter. Drain, and keep warm.
9. 9. To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.

0

Prawn Cocktail

Posted: January 9, 2009 at 7:09 pm

Serves 4

Ingredients

• 1 ripe avocado
• 1 lemon
• Approx 250g of cooked small peeled prawns
• Lemon wedges, to garnish

For the Marie Rose Sauce:

• Approx 200g fresh mayonnaise
• 2-3 tbsp tomato ketchup
• Pinch cayenne pepper
• Dash Tabasco, to taste
• Dash Worcestershire sauce, to taste
• Splash of brandy, to taste
• ½ iceberg lettuce

Method: How to make prawn cocktail

1. Cut the avocado in half, remove the stone and carefully score each half using a small knife to create a criss-cross pattern. Squeeze each half generously with lemon juice to prevent it from dis-colouring.
2. To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine.
3. Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top.
4. Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.

0

Tiramisu

Posted: January 9, 2009 at 6:51 pm

Serves 4

Ingredients

• 250g mascarpone
• 4 tbsp icing sugar
• 3 tbsp Marsala, or other fortified wine
• 1 tsp vanilla extract
• 150ml double cream
• 200ml cold strong coffee
• 4 sponge fingers
• Piece chocolate, to grate as garnish

Method: How to make tiramisu

1. Sift the icing sugar into the mascarpone and beat together with the Marsala and vanilla extract.
2. In a separate bowl, whisk the cream until you reach the soft peak stage.
3. Mix the cream and mascarpone together and refrigerate if possible.
4. Break the sponge fingers in two and very briefly dip them in the cold espresso. Divide them into the bottom of the serving glasses and spoon over the mascarpone mixture.
5. Grate a little chocolate on top before serving.

0

Duck Breast With Cherry And Port Sauce And Mashed Potato

Posted: January 9, 2009 at 6:48 pm

Serves 4

Ingredients

• 4 duck breasts, about 225g each, skin on (Barbary preferably)
• Olive oil
• Salt and pepper

For the mashed potatoes

• 800g medium floury potatoes (e.g. Maris Piper), peeled and quartered

For the sauce

• 200ml port
• 200ml chicken stock
• Few sprigs of thyme
• 50g dried cherries
• 20g cold butter, cut into cubes

For the pak choi

• 2 x pak choi bulbs, leaves separated and washed
• 2 x garlic cloves, peeled
• 1 tbsp soy sauce

Method: How to make duck breasts with dried cherry and port sauce and mashed potatoes

1. Place the peeled and chopped potatoes in a pan of cold water. Season with salt and cook with the lid on for 12-14 minutes until the potatoes are tender. Drain, and return briefly to the heat to dry them out. Mash the potatoes with a generous measure of olive oil – anywhere from 1-2 tablespoons, depending on the desired consistency. Season with salt and pepper and keep warm until ready to serve.
2. Sprinkle the duck breasts with salt and pepper and rub all over. Place a large frying pan over medium heat and add the duck breasts, skin side down. Fry for 4-5 minutes until most of the fat from under the skin has rendered down and the skin is golden brown. Turn the duck over and lightly brown the other side. Remove the duck from the pan and keep warm.
3. To make the sauce, drain any excess fat from the duck pan and deglaze with the port – allow to bubble for 30 seconds to remove the alcohol. Add the duck back into the pan with the cherries and thyme. Pour in the chicken stock and bring to the boil. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced to a third. Remember to turn the duck occasionally to ensure it cooks evenly. Add the cold butter and shake the pan until the butter has melted and the sauce has thickened slightly. Remove from the heat, take the duck out to rest for approximately 3 minutes.
4. Place all the pak choi leaves in a large bowl (cut any large ones into half lengthways) and drizzle with olive oil, soy sauce and a grinding of pepper. Crush in the garlic and toss together in the bowl with the other ingredients.
5. Heat a separate frying pan until hot and sauté the pak choi for 1-2 minutes, until just wilted.
6. Divide the pak choi among warm serving plates. Carve the duck breasts into three slices and arrange over the pak choi. Spoon the port and cherry sauce over and serve the mashed potatoes alongside.

0

Lemon And Lime Syllabub

Posted: January 9, 2009 at 5:56 pm

Serves 4

Ingredients

• 500ml double cream
• 1 lemon, zest and juice
• 1 lime, zest and juice
• 75g icing sugar
• 50g (or 5) Ginger nut biscuits

Method: How to make lemon and lime syllabub

1. Pour the cream into a large bowl and sift in the icing sugar. Grate in the zest of the lemon and lime and squeeze in the juice from both – straining through a sieve to avoid any pips. Whisk the cream until it just begins to reach stiff peaks.
2. Lightly crush 4 of the biscuits with your fingers and divide into the bottom of the serving glasses. Reserve the 5th biscuit for the garnish.
3. Spoon the syllabub into the glasses. If you have time at this stage, you can refrigerate the syllabubs for a couple of minutes to help them set.
4. Use a grater to finely grate over the remaining biscuit and serve.

01

Gordon’s Classic Lasagne Al Forno

Posted: January 9, 2009 at 5:51 pm

Serves 4

Ingredients

• 2 tbsp olive oil
• ½ large onion, peeled
• 1 large carrot, peeled
• 2 cloves garlic, peeled
• 2 pinches dried oregano
• 300g minced beef
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 30ml (2 tbsp) red wine
• 1 x 400g tin chopped tomatoes
• 50ml milk
• Salt and freshly ground black pepper

For the sauce

• 25g butter
• 25g flour
• 300ml milk
• Pinch of ground nutmeg
• 60g Cheddar cheese, grated
• 30g Parmesan cheese, grated
• 6 sheets of ‘non-cook’ lasagne sheets

For the salad

• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 2-3 tbsp olive oil
• Salt and pepper
• 1 x round lettuce head, rinsed and dried

Method: How to make Gordon’s classic lasagne al forno

1. Pre-heat the oven to 225°C.
2. Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.
3. To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.
4. Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.
5. Finish with the grated Parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.
6. In the bottom of your salad bowl use a fork to whisk together the mustard, vinegar and olive oil. Season with salt and pepper. Carefully open the head of lettuce, season inside with salt and pepper. Upend the lettuce headfirst into the salad bowl. Holding the root, wipe the leaves around the bowl to coat in the vinaigrette. Twist the root and pull it out. Turn the dressed head of lettuce onto a large plate and gently open out.
7. Portion out the lasagne and serve alongside the salad.

0

Salmon En Croute With Herbed New Potatoes And Broccoli

Posted: January 8, 2009 at 11:54 pm

Serves 4

Ingredients

For the salmon en croute

• Approx 10g bunch of basil
• Approx 5g bunch dill
• 60g unsalted butter at room temperature
• Zest of 1 lemon
• 1 x approx 1kg side of salmon, skinned, pin boned and cut in half
• 1 tbsp wholegrain mustard
• Plain flour, to dust
• 500g shortcrust pastry
• 1 x egg
• Olive oil
• Salt
• Black pepper

For the new potatoes

• 750g small new potatoes
• Approx 10g bunch basil
• Approx 5g bunch dill

For the broccoli

• 1 large head of broccoli, or 2 smaller
• 2 garlic cloves, peeled

Method: How to make salmon en croute with herbed new potatoes and garlic sautéed broccoli

1. Preheat oven to 200°C/gas 6.
2. Dust a clean surface with flour and roll out the pastry using the salmon as a guide size. Leave to rest in a cool place.
3. Place the softened butter in a large bowl. Use scissors to roughly chop in the dill and basil before grating in the lemon zest. Season with salt and pepper and mix.
4. Pat the salmon fillets dry using kitchen paper and season with salt and pepper. Spread the butter mixture over one side of the fillet and the wholegrain mustard on the other. Sandwich the two salmon fillets together, in opposite directions so that both ends are of a similar thickness.
5. Beat 1 egg to make your egg wash. Place the salmon in the centre of the pastry and brush around it with the egg wash, season with salt and pepper. Bring up the longest pastry sides, trimming as much excess away as possible, and tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch. Mark again to show 4 portions. Finally season the salmon parcel with salt and pepper.
6. Bake in the oven for 25-30 minutes, or until the pastry is golden brown and crisp.
7. Meanwhile, boil the potatoes for approximately 12-15 minutes in salted water, until tender. Strain into a colander and leave to drain over the pot. Drizzle with olive oil, and chop in the extra dill and basil. Season with salt and pepper to taste.
8. Cut the broccoli into florets, and cut any larger florets in half. Cook in a pan of boiling salted water for 3 minutes, or until al dente. Drain.
9. Sauté the broccoli in a dry pan for a minute. Crush in the garlic and add to the broccoli with a drizzle of olive oil, salt and pepper and sauté for a further minute.
10. Remove the salmon from the oven and allow to cool slightly. Use a serrated knife to cut into 4 portions and serve alongside the sautéed broccoli and herbed potatoes.

0

Warm Goat’s Cheese Salad With An Apple Vinaigrette

Posted: January 8, 2009 at 11:00 pm

Serves 4

Ingredients

• 4 x 70g individual soft goat’s cheeses with rind e.g. Gevrik
• Few sprigs of thyme
• 2 baby gem lettuces, washed
• 40g lamb’s lettuce, washed
• 50g walnut halves
• 4 slices of white bread
• Olive oil
• Salt
• Black pepper

For the vinaigrette

• ½ lemon, juice only
• 1 tbsp walnut oil
• ½ apple, such as Granny Smith or Bramley, grated

Method: How to make warm goat’s cheese salad with apple and walnut vinaigrette

1. Pre heat oven to 200°C/gas 6.
2. Place the goat’s cheese on a baking tray. Arrange a walnut half on top of each cheese. Lightly crush the remaining walnuts with your fingers and set aside. Drizzle the cheese with olive oil, scatter over the thyme leaves and season with black pepper.
3. Bake in the oven for 6 minutes, or until the cheese has melted inside but retained its shape.
4. Shred the baby gems before transferring to a bowl. Add the lamb’s lettuce and crushed walnuts. Toss to mix.
5. In a separate bowl mix the lemon juice with approximately 1 tablespoon of walnut oil and 4 tablespoons of olive oil. Grate in half the apple, season with salt and pepper and mix to combine.
6. Drizzle a little vinaigrette over the salad and toss together.
7. Toast the bread until golden. When ready, use a cleaned out tin can or a chef’s ring to cut the toast into 4 round croutons.
8. To serve, arrange the dressed walnut salad onto serving plates. Place the crouton on the salad and top with the goat’s cheese. Spoon over the remaining vinaigrette and serve.