Recipes

Lightly oil the inside of 6 x 100ml (3½fl oz) ramekins with a little sunflower oil. Carefully line the ramekins with cling film, allowing extra to hang over the sides for covering the top of the dish when it has been filled, then lightly oil the inside of the cling-film-lined ramekins with more sunflower oil.

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Place the gelatine leaf in a bowl of cold water and leave it to soak for 4-5 minutes until it is soft. Put the milk, the honey and the ground cardamom seeds in a saucepan and slowly bring up to the boil. Drop in the softened gelatine leaf and stir to dissolve it. Set the saucepan aside for about 10 minutes or until it has reached room temperature.

Put the natural yoghurt in another bowl and add the milk and honey mixture from the saucepan, whisking to mix everything well. Pour the mixture into glasses or cups and put them in the fridge for two hours until the panna cotta is set.

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Put the cream and the caster sugar in a saucepan and add the cinnamon stick. Bring to the boil, stirring constantly to dissolve the caster sugar. When the sugar has dissolved, remove the saucepan from the heat and leave to infuse.

Place the leaves of gelatine in a bowl, adding just enough cold water to cover them, and set aside for 4-5 minutes, or until the gelatine has become very soft.

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Put the cream, the caster sugar and the split vanilla pod in a saucepan and slowly bring up to a simmer. Turn off the heat and leave to infuse.

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Pre-heat the oven to 180°C, 350°F, Gas 4.
 
Place the pieces of skinned fish in a wide saute pan or frying pan, add the quartered onion and the bay leaf and pour over the milk. Bring the milk up to a light boil, reduce the heat and simmer for about 8 minutes until the fish is just cooked.
 
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Rachel Allen

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Pre-heat the oven to 180°C, 350°F, Gas 4.

First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.

The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.

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Rachel Allen

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To make the sausages, melt the butter in a large frying pan on a medium-high heat, then add the diced onion and fry, stirring occasionally, for 8-10 minutes until slightly golden. Set aside.

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Add the aubergine slices to a bowl, and drizzle over the olive oil. Season with salt and freshly ground black pepper and toss everything together until the aubergine slices are lightly coated in oil.

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In a large bowl, mix the minced pork with the fresh white breadcrumbs, the ground fennel seeds and the beaten egg. Season with salt and freshly ground pepper, then mix everything together well. Using dampened hands, shape the mixture into 12 evenly sized sausages. These can be placed in the fridge or frozen until you are ready to cook them (defrost them before use).

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In a food processor, whizz up the olives with the anchovies, capers, mustard, lemon juice and pepper. Continue to whizz and add the olive oil to form a thick paste (don't over mix). Place in a clean jar, then top up with a 1cm (1/2in) of olive oil. The tapenade will keep for months in the fridge, as long as you top up the olive oil to keep it covered.

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