Baked cinnamon oranges and Grand Marnier
2. Peel the fruit with a sharp knife, remove all the pith and cut into slices horizontally about 2.5cm (0.5in) thick. 3. Bring slices back together to reform the orange. Place on a foil square big enough to encase the orange and sprinkle with ... [... more]
BBC |
Rigatoni in Tomato Sauce
1. Remove the skins from the tomatoes by scoring the skin with a sharp knife. Place them in boiling water for approximately ten seconds. Drain and put them into ice cold water. The skin will start to peel away. Make sure you remove it all. 2. ... [... more]
BBC |
Halibut with lemon butter
1. Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes. 2. Drain, reserving the lemon juice, and dry with kitchen towels. 3. Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the ... [... more]
BBC |
Warm Salad of Duck
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. Remove from the pan and allow to rest. 3. Slice the duck fat and add to the pan, cook for a ... [... more]
BBC |
For the lightly battered monkfish
1 potato, peeled and cut in julienne on a mandolin (cut as thinly as possible using a sharp knife if you don't have a mandolin) 1. For the lightly battered monkfish, heat the vegetable oil in a saucepan or wok, over a medium heat. 2. Place the ... [... more]
BBC |
Salmon Tartare with Herb Pesto
1. To make the herb pesto, put all the ingredients into a mini food processor and blend until smooth. 2. Chop the salmon up finely with a sharp knife and place in a bowl. 3. To the bowl add the spring onion, lime juice, oil, garlic and ... [... more]
BBC |
Pork alla genovese
1. Place the pork joint on a chopping board and, with a sharp knife, unroll the joint until you obtain a long flat piece skin-side down. 2. Season with salt and pepper, rubbing them well into the meat, followed by the garlic and parsley. 3. Roll ... [... more]
BBC |
Ragout of Sweetbreads
1. Using a sharp knife remove the outer skin/membrane from the sweetbreads. 2. Sweat the sweetbread trimmings in 1 tbsp of duck fat and 1 tbsp of butter. 3. When turning golden add the shallots and a sprig of thyme. 4. Sweat for a further 3 to 4 ... [... more]
BBC |
Stuffed chicken breasts with roasted Brussels sprouts
2. Using a sharp knife, cut a pocket into the side of the chicken breast. 3. Stuff the pocket cavity with the chopped chestnuts. Season the chicken with salt and pepper. 4. Heat an ovenproof pan with oil and brown the chicken on both sides. 6. ... [... more]
BBC |
Chicken with asparagus sauce
2. Bring a medium pan of water to the boil and blanch the asparagus spears for 2-3 minutes. Drain the asparagus, reserving some of the water to make the sauce. 4. Using a sharp knife, make a slit in the chicken breast and enclose the three spears ... [... more]
BBC |
Hot smoked teriyaki duck with pak choi and ginger
large handful of wood chippings suitable for cooking, available from specialist cook shops 1. Mix the soy, honey and lime juice together to form a fairly thick marinade. 2. Score the skin of the duck breast with a sharp knife half a dozen ... [... more]
BBC |
Gremolata Grilled Salmon with Oven-roasted Tomatoes and ...
4 thick salmon fillets, approximately 200g/7oz each, skinned 1. Preheat the oven to 200C/400F/Gas 6 and the grill to medium. 2. With a small, sharp knife, remove the green 'eye' from the tomatoes as this is tough and bitter to eat. Sit the ... [... more]
BBC |
