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Articles 49 to 60 of hundreds:
Stir-Fry Duck Noodles
1. Remove the flesh from the duck and finely slice it, discarding the bones. 3. Add the ginger and garlic and cook until golden to flavour the oil, then remove and discard. Add the celery, chilli and half the spring onions and stir-fry for 2 ... [... more]
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Vodka-Soaked Cherry Tomatoes
1. Prick the tomatoes all over with a cocktail stick. Soak the tomatoes in a mixture of the next seven ingredients. 2. Chill until ready to eat. When eating, sprinkle with celery salt. The remaining liquid can be drunk as shots - or used as a ... [... more]
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Minestrone
1. Cut the onions, carrots, courgette, celery, potatoes and tomato into 1cm/1/2in dice. 3. Heat the olive oil in a large, deep saucepan, add the onions, carrots and garlic, and sweat gently for 2-3 minutes. Then add the courgette, celery, ... [... more]
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Beetroot soup on the quick
1. Blend the cooked beetroot, onion, horseradish, Greek-style yoghurt, celery salt, cider vinegar and black pepper in a food processor until smooth. 2. Once at a desired consistency, use vegetable stock or milk to thin down the mixture. 3. The ... [... more]
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Buttered Sea Trout with Red Wine, Star Anise and Prawn Sauce
1. For the sauce, peel the prawns and set aside, reserving the shells. 2. Melt 25g/1oz of the butter in a medium-sized pan, add the prawn shells, onion, carrot, celery, dried porcini and chilli flakes and fry, stirring now and then, until all the ... [... more]
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Antony's 'mainstay' mince
1. In a large heavy-based saucepan, fry the bacon in two tablespoons of olive oil. When the bacon is crisp and has released some natural fats, add the onions, celery, carrots, garlic, thyme, bay leaves and oregano and cook over a medium heat ... [... more]
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Fried Chicken with Spring Onion Sauce
1.5kg/3lb chicken pieces (preferably legs, thighs and drumsticks) few sticks Chinese celery or part stick ordinary celery, cut into small dice or rounds 1. Put the chicken pieces in a bowl. Prod the areas without skin with a point of a sharp ... [... more]
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Pork chop cacciatore with rosemary potatoes
2. In a large casserole dish, fry the celery, carrots and onion in six tablespoons of olive oil for about one minute. 3. Add in the bay leaves, two sticks of rosemary and the pork chops and continue to fry for a further minute. 4. Now add the ... [... more]
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Braised belly of pork
It is also easier to slice the belly cold than when it is hot. bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek) 1. Wrap the orange peel, juniper berries, star anise, peppercorns and ginger peel into a piece of muslin ... [... more]
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Crisp Spiced Chicken
1. Cut the chicken breast into bite-sized slices lengthways. Dust in the flour and set aside. 2. Heat about 5cm/2inch of sunflower oil in a large heavy-based frying pan. 3. Place the paprika, tumeric, cumin, coriander and celery salt in a large ... [... more]
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Bloody Mary Soup
1. Place the tinned tomatoes, vodka, ketchup, Tabasco sauce, Worcestershire sauce, black pepper, celery, chives, water and ice cubes into a food processor or blender and blend together until smooth. 2. Meanwhile, to make the tapenade, place the ... [... more]
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Summer Turnips
1. Cook the celery and turnips in 100g/4oz of butter and 50ml/2fl oz water until soft but not overdone. 2 sticks celery, sliced on an angle into 4 or 5 pieces 4 baby turnips 100g/4oz butter [... more]
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