Recipes

Place a frying pan on a medium-high heat. When it is just hot, add a couple of knobs of the butter, very quickly followed by the salmon fillets, with the presentation side down. Fry for 3-4 minutes or until golden brown underneath, then turn over, season with salt and freshly ground black pepper and fry for another couple of minutes or until the fish is just cooked through. (The timing will depend on the thickness of the salmon fillets and heat of the pan.)

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18-20cm (7-8in) piece of salmon, still on the bone, cut from a whole fish that has been gutted and descaled (ask your fishmonger to do this if necessary)

To make the hollandaise sauce, place a heatproof bowl over a saucepan of simmering water on a low heat. Add the egg yolks and a tablespoon of cold water and whisk together. Gradually add the diced butter, bit by bit, allowing each addition to melt and emulsify as it is whisked in, before adding the next.

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In a food processor, whizz up the smoked mackerel, then add the cream cheese and the creme fraiche and whizz again. Empty this mixture into a bowl and fold in the lemon juice, the salt and freshly ground black pepper to taste. Serve by spreading a spoonful or so on to crostini, see recipe below.

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Preheat the oven to 220 C, 425 F, Gas 7. Season the olive oil with some salt and freshly ground black pepper. Cut the baguette into long slices at an angle and brush the slices with the seasoned oil. Place the seasoned slices of bread, in a single layer, on a baking tray and cook in the oven for about five minutes, until they are a pale golden colour.

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Preheat the oven to 180 C, 350 F, Gas 4. Cut the aubergines in half, lengthwise, and place them skin-side down on a baking tray. Drizzle with 50ml (1 1/2fl oz) of the olive oil and season with some salt and freshly ground black pepper. Add the whole garlic cloves to the tray and place it in the preheated oven for 30-40 minutes or until the garlic and the aubergines are golden and completely soft.

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Cut the pitta breads into wedges. Put the wedges into a bowl and toss them with enough of the olive oil to coat them, then add the sea salt and the toasted, crushed cumin seeds, and the finely chopped, deseeded red chilli, if you are using it. Toss again. Place the coated pitta bread wedges on a baking tray and cook in a hot oven -- 220 C, 425 F, Gas 7 -- for about five minutes, or until pale golden. Watch out, they burn quickly.

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Slice the cherry tomatoes in half and season with a teaspoon of salt and some freshly ground black pepper. Arrange in a single layer, cut-side up, in a non-stick roasting tin. Place in the oven and roast for 10-15 minutes, or until they're almost soft. Remove them from the oven and set aside. Place the eggs in a bowl and season with some salt and freshly ground black pepper. Whisk together, then stir in the the chopped fresh parsley, the fresh thyme leaves and the fresh torn basil leaves, the diced chorizo and the grated Parmesan. Add the roasted tomatoes and stir gently.

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You can, if you wish, barbecue a whole chicken, though the bird needs to be spatchcocked first -- doing so flattens it so it will cook evenly on the barbecue.

To spatchcock a chicken, using a good pair of kitchen scissors or poultry shears, place the chicken, breast-side down, on a board and, starting at one end, cut the

chicken all along the backbone so that you can open it up. Turn it around to place it breast-side up and press the chicken down to flatten it. Some people put skewers through the bird for stability; this is handy, but it is not completely necessary.

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Place the Greek yoghurt in a small bowl and mix in the roughly chopped mint, the roughly diced cucumber, the peeled and crushed garlic, the lemon juice and the finely grated lemon zest. Season to taste with some salt and freshly ground black pepper.

 

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In a saucepan of salted water, boil the potatoes for about 20 minutes, or until just cooked. Drain, peel off the skins, and slice the potatoes 1cm (?in) thick. Dress with the lemon juice and the olive oil while the potatoes are still hot. Season with the sea salt and freshly ground black pepper and leave to cool.

When the potatoes have cooled, add in the finely sliced spring onions and the shredded or torn basil leaves and mix everything together.

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