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1/2 teaspoon ground 30 minutes 9 fl allow to cool baking tray balsamic vinegar beetroot black pepper boil bread butter capsicum caster superfine chicken cilantro cloves Cook coriander coriander cilantro cream cumin drizzle egg yolks eggplant fillets finely sliced fl oz fl oz/1 cup flat-leaf Italian flour freshly ground black frying pan g 1 lb garlic garlic cloves garnish Grand Marnier grated fresh ginger ground black pepper heat and add high heat lb 2 oz leaves lentils mascarpone medium heat mixture ml 4 fl ml 9 olive oil parsley peeled potatoes Preheat the oven raspberries red chillies red onion reduce the heat Remove rhubarb rice roast roughly chopped salad sauce saucepan sea salt serve serves serves 4 Preheat serves 4 Put simmer soy sauce Spiced Spoon star anise Stir syrup tablespoons tablespoons olive oil tahini teaspoon teaspoon ground cumin tomatoes vegetable whipped whisk yoghurt zest
Page 127 - Fuji apples 4 spring onions, finely sliced 35 g rocket Combine the vinegar, olive oil, lemon juice and mustard in a screw-top jar, and shake well to combine. Season to taste with salt and pepper. Bring a large saucepan of salted water to the boil, and cook the bucatini according to the packet instructions until al dente.
Page 180 - Heat the oil in a large saucepan over medium heat and add the onion and leeks. Cover and allow the vegetables to 'sweat' for 4-5 minutes, stirring occasionally.
Page 229 - ... cherries 5 small red plums (about 250 g/9 oz), stones removed and quartered yoghurt, to serve To make the syrup, place the sugar, wine, star anise, lemon zest and 125 ml (1/2 cup) water in a small saucepan. Bring to the boil over medium heat, stirring to dissolve the sugar. Boil the syrup for 3 minutes, then set aside to cool for 30 minutes. When cool, strain the syrup. Mix the fruit together in a large bowl and pour on the red wine syrup. Mix well to coat the fruit in the syrup and refrigerate...
Page 103 - ... fl oz/2'/2 cups) hot chicken stock 2 bay leaves method Place the sausages in a saucepan, cover with cold water and bring to the boil. Lower the heat and simmer for 3 minutes. Remove from the heat and allow the sausages to cool in the water. Drain, pat dry, and cut into 2 cm (3/4 in) pieces. Heat the oil in a large frying pan over high heat and cook the sausages for 2-3 minutes, or until golden all over. Drain on paper towels. Using the same pan, melt the butter, then add the ginger, garlic and...
Page 184 - Rinse the duck fillets under cold running water and pat dry with paper towels. With a sharp knife, make several incisions through the fatty skin on each of the fillets.
Page 21 - Place the flour, sesame seeds, cumin, thyme and 1/2 teaspoon of salt in a large bowl and make a well in the centre. Pour in the yeast mixture and mix to form a soft dough. Gather into a ball, turn out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Place in an oiled bowl and cover with plastic wrap.
Page 159 - Add the potatoes, celery, tomatoes, cinnamon and 250 ml (9 fl oz/1 cup) of water. Bring to the boil, then reduce the heat to a simmer and cook for 1 0 minutes.
Page 66 - Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3-5 minutes, or until translucent but not brown.
Page 74 - Add 60 ml (2 fl oz/V4 cup) of the reserved liquid, the tomato and herbs and bring to the boil. Reduce the heat and simmer for 30 minutes, or until the sauce thickens slightly.