Slow-roast shoulder of pork with quinces served with ...
2. If the shoulder has been 'rolled', remove the string and flatten out. Using a sharp knife make criss-cross slashes about 2-3cm/0.5-1in apart in the skin. 3. Lightly grease a baking dish. Lay the pork in it skin-side up. 4. Peel the quinces ... [... more]
BBC |
Green Banana Curry - 2
Green Bana Curry is one of the less well known curries of India. It is easy to make and quite delicious. Serves 4 Peel bananas using a sharp knife. Save skins in a bowl of water, to make a bhaji/sabji. Both the bananas and their skins discolour, ... [... more]
Mamta's Kitchen |
Green Banana Bhaji (Dry Curry)
This is an easy and tasty dish, not too rich on spices. The bananas should be completely green and firm, otherwise the curry will become sweetish. Serves 4. Score the skin along each banana's entire length, in vertical lines, using a sharp knife. ... [... more]
Mamta's Kitchen |
Sesame Seed Burfi - Quick Version with Condensed Milk
Soak almonds and pistachios in warm water for a couple of hours. Peel off skins and make slivers using either a sharp knife. Grind coarsely in a processor or grinder, keeping a tablespoon aside for garnish. Keep aside. Place ground sesame seeds ... [... more]
Mamta's Kitchen |
Bouillabaisse
1. Remove the heads from the prawns, cut along the length of their backs with a sharp knife and remove the intestinal tract. Set aside. Cut the monkfish into 4cm/11/2in chunks. Fillet the sea bass and red mullet, reserving the head and bones. Cut ... [... more]
BBC |
Roast Lemon and Thyme Lamb with Redcurrant Madeira Gravy
2. Place the whole thyme sprigs, the onions, half the lemon zest and the halved garlic in a roasting tray with 4 tbsp water and sit the lamb on top. Randomly insert a small sharp knife into the fatty surface of the lamb, twisting to create small ... [... more]
BBC |
Warm Salad of Crispy Chicken Thighs
1. To bone the chicken run a sharp knife down the thighbone, cutting into the meat. Do this several times on each side until the bone comes free. 2. Heat a frying pan over a low-to-medium heat. The heat is critical here, too hot and the skin will ... [... more]
BBC |
Tuna Tartare
1. Mince the tuna steak by chopping it very finely with a sharp knife. 2-3 tbsp Greek yoghurt 2. In a bowl, mix the tuna with all the other ingredients. 3. Put the mixture into a chef's ring and smooth off. 4. Remove the ring, garnish with the ... [... more]
BBC |
Duck with red wine sauce and roast vegetables
1. Remove the fat from the duck breast and score the duck using a sharp knife. 2. Heat a pan until hot and pan-fry the duck for 4-5 minutes on each side. 4. To make the red wine sauce heat the beef stock and red wine in a pan for 5-6 minutes, ... [... more]
BBC |
Lift and divide irises
Lift your irises in late summer to break up overgrown clumps, make new plants and encourage flowering. Cut the leaves in half horizontally so they need less water as the roots regrow. Split the clumps apart with a sharp knife, making sure each ... [... more]
BBC |
Gressingham Duck with Chicory Tarts
1. Roll out the pastry to 5mm thickness. Cut out four rounds a good 3cm larger than the diameter of your tartlet tins, that is 11-13cm. Prick the bases lightly and chill to rest. Preheat the oven to 200C/400F/Gas 6. 2. Using a thin sharp knife, ... [... more]
BBC |
Lamb baked in a crust with fresh peas, onions and pancetta
1. Preheat the oven to 180C/350F/Gas 4. For the roast leg of lamb, place the leg of lamb on a clean work surface or chopping board. 2. With a long, thin, sharp knife, make lots of incisions all over the meat. 3. Insert the strips of ham and ... [... more]
BBC |
