Saltfish fritters with spicy tomato relish and paprika chips
1. To make the saltfish fritters, in a medium bowl, start by adding the flour, add in the egg and whisk. Then add in the milk (add a little more if required). Season with salt and freshly ground black pepper. 2. In a medium sized saucepan, add ... [... more]
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Cherry tomato salsa with croissant croutes
1 large all butter croissant, cut into 6 slices 2. Place the croissant slices on a baking tray and bake for 6-8 minutes or until crispy. 3. Meanwhile, in a medium bowl, combine all the salsa ingredients. 4. Serve the salsa in a bowl with the ... [... more]
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Chocolate roulade with marshmallows and creme Anglaise
2. Grease a swiss roll tin with butter, then line with greaseproof paper. 3. In a food mixer or using an electric whisk and large bowl, beat together the egg yolk and sugar until light and fluffy. 5. In a clean, grease-free medium bowl, whisk the ... [... more]
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Thai Chicken Cakes with a Sweet Chilli Dipping Sauce
1. In a medium bowl mix together the galangal, lemongrass, spring onion, coriander, lime zest and juice. Season. 2. In a food processor blend together the chicken and chilli. 3. Add the galangal mixture to the chicken and blend again until just ... [... more]
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Pasta rice pudding with chocolate sauce
1. Place the raw pasta into a food processor and blend until fine. 2. Transfer the pasta to a medium bowl and pour over enough boiling water to cover. 4. Place the pasta in a pan and stir in the sugar, cream and vanilla seeds. 6. To make the ... [... more]
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Vension Bruschetta
1. Place the balsamic vinegar, lemon juice, seasoning, chilli flakes and olive oil into a medium bowl and mix together well. 2. Baton the venison steak out until thin, using a meat hammer, or rolling pin. 3. Place the venison steak into the bowl ... [... more]
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Citrus chicken with nectarine chutney
1. For the chicken, place the lemon juice and zest, lime juice and zest, soy sauce, honey and olive oil into a medium bowl and mix together to combine. 2. Add the chicken to the mixture and allow to marinate for 10 minutes (or longer if time allows). [... more]
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For the eggs:
1. In a small bowl, steep the onion in the red wine vinegar for 30 seconds, then drain. 2. In a medium bowl, whisk together the lemon juice and oil. Season. 3. Tip the flour, egg and polenta into separate shallow dishes. 4. Coat the cambonzola ... [... more]
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Chocolate souffle
2. Grease 4 deep ramekin dishes with butter then dust with cocoa powder. 3. In a medium bowl, whisk together the flour, cocoa powder, sugar and egg yolks. 4. In a separate, clean, grease free bowl, whisk the egg whites to stiff peaks. 5. Stir ... [... more]
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Malaysian Chicken Salad
2. Fry the chicken for 8-10 minutes or until cooked through, golden and crispy. 3. In a medium bowl mix together the courgette, mango and onion. 4. In a small bowl, mix together the sesame oil, honey and soy sauce. 6. Fold the chicken and fresh ... [... more]
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Red pepper and shallot salad
1. In a medium bowl mix the salad ingredients together until well combined. 1/2 pepper, thinly sliced 1 tbsp English mustard 30ml/1fl oz olive oil 2. In a small bowl mix the dressing ingredients together. 3. Mix the dressing ingredients into ... [... more]
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Rhubarb and Ricotta Meringue
1. Take a large pastry cutter or chef's ring. Place it on a flat serving plate. Spoon the rhubarb inside. 2. Place the cream, ricotta and icing sugar in a medium bowl. Mix well. 3. Spoon the cream and ricotta mixture on top of the rhubarb. 4. ... [... more]
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