Recipes

Preheat the oven to 200°C, 400°F, 
Gas 6. First, butter an ovenproof gratin 
dish. Cut a cross at the bottom of each peach and put the peaches into a heatproof bowl. Pour freshly boiled water over them to cover them, and leave for a minute or two.

Carefully remove the peaches from 
the bowl and, using a sharp knife, peel off the skins.

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In a large bowl, toss the sliced 
bananas, the chopped nectarines or peaches, whichever you are using, 
and the quartered strawberries with 
one tablespoon of the caster sugar 
and the lemon juice. Divide between individual bowls, adding a few blobs of the mascarpone or whipped cream, whichever you're using, to each one.

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First, cut the peaches in half and 
remove the stones, then cut the fruit in half again, lengthways. Place the quartered peaches in a saucepan with the caster sugar, the water and the lemon juice on a medium heat, and stir as it comes to the boil. Simmer for about 10 minutes, until the peaches are soft all the way through, but not falling apart.

Once cooked, remove the peaches from the poaching syrup. Peel the 
peach pieces and discard the skins. 
Put two peach quarters in each individual serving glass or bowl (little glass bowls look better).

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Cook the egg or rice noodles, whichever you're using, if you're using them, following the instructions on the packet, then drain them and rinse through with cold water. Drain again.

To make the paste, whizz the bunch of coriander, the chopped lemongrass stalk, the peeled garlic, the light soy sauce, the fish sauce, the caster sugar and the 
de-seeded chilli together with the 2 tablespoons of water in a food processor. Whizz for 1-2 minutes, or until a smooth paste has formed.

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Grease a 23cm (9in) diameter springform tin with some butter. Preheat the oven to 180°C, 350°F, Gas 4. Put the butter and the caster sugar in a bowl, then use a wooden spoon, or the paddle attachment of a stand mixer, to cream both together until they are light and fluffy.

Then beat in the eggs, one by one, along with the orange zest and the juice. Sift in the plain flour, the baking powder and the salt, then add the ground almonds and gently fold until just mixed.

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You will need a 23cm (9in) diameter loose-bottomed tart tin. First, begin making the filling. In a large bowl, mix together the caster sugar, the finely grated orange zest, the eggs, the double cream and the ground cardamom seeds and leave in the fridge for at least 8 hours (24 hours is best).

In a separate bowl, leave the halved dates to marinate in the orange juice for at least 8 hours (24 hours is best).

You can make the pastry the day before if you like. It will keep covered in the fridge for up to two days.

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First, segment the oranges as described in my Tip, opposite, and reserve the juice left in the bowl to use in the dressing.

To make the dressing, mix together the olive oil, the chopped black olives, the sherry vinegar or balsamic vinegar, whichever you're using, and the reserved orange juice. Season to taste with sea salt and freshly ground black pepper.

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To make the tiger's milk, put the fresh root ginger halves, the halved garlic clove, the roughly chopped coriander sprigs and the lime juice in a bowl. Stir, then leave to infuse for five minutes. Strain the mixture through a sieve into another bowl.

Add the chilli paste, along with half a teaspoon of salt, and mix well. This will keep for four hours in the fridge.

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Rachel Allen

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In a bowl, mix together the fish strips with the lime juice. Cover and refrigerate for 1 hour.

Remove from the fridge, and add in the sliced spring onions, the diced cucumber, the diced avocado and the chopped chilli. Divide between plates, drizzle some extra-virgin olive oil over each plate and serve.

 

Three Ceviche Recipes: 

 
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Rachel Allen

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Split the raw prawns in half lengthways, so that they are thin and long, then place them in a bowl or shallow dish. Add the chopped coriander, the finely diced mango, the finely diced tomatoes, the finely diced red onion, the finely chopped chilli, the lime juice and the orange juice, then season well with salt to taste, adding a little more chopped chilli, if necessary. Place in the fridge and chill for up to half an hour.

To serve, place a small handful of mixed salad leaves on each plate and divide up the ceviche over the top. Garnish the ceviche with a few coriander leaves.

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Rachel Allen

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