Tag: recipes

1 tsp sugar
1 tbsp fresh lime juice
1 tbsp mirin (sweet Japanese rice wine)
1 tbsp soy sauce
1 tbsp unseasoned rice vinegar
60g thin rice noodles
12 8-inch rice paper rounds
150g halved little gem lettuce leaves
250g shredded rotisserie chicken
1 red bell pepper, thinly sliced into 2-inch matchsticks
1 medium carrot, very thinly sliced into 2-inch matchsticks
1 English cucumber, thinly sliced into 2-inch matchsticks
1 red chile (such as Fresno; optional)
25g cilantro leaves with tender stems
25g mint leaves

Stir sugar and 1 Tbsp. warm water in a small bowl to dissolve sugar. Stir in lime juice, mirin, soy sauce, and vinegar; set dipping sauce aside.

Soften rice noodles according to package instructions. Drain; run under cold water until chilled.

Fill a shallow dish with warm water. Working with 1 rice paper round at a time, dip in water, turning occasionally, until just pliable but not limp, about 20 seconds (replenish with more warm water as needed). Transfer to a cutting board.

Place a ½ lettuce leaf in center of the rice paper. Top with a small handful of rice noodles and a few pieces each of chicken, bell pepper, carrot and cucumber. Top with chile, if using, and cilantro and mint. Fold bottom of rice paper over filling, then fold in sides and roll like a burrito into a tight cylinder; cut in half if desired. Place roll, seam side down, on a platter. Repeat to make 11 more rolls. Serve with reserved dipping sauce.

200g dark chocolate (at least 50% cocoa)
125g butter
100g all-purpose white flour
1 packet of baking powder (10 g)
4 large eggs
150g icing sugar
1 pinch of salt

1. Cut the chocolate and butter into small pieces. Melt them in a double boiler until they have a homogeneous mixture. Remove from heat.

2. Add the sifted flour and baking powder to the melted chocolate.

3. In a bowl, whisk the eggs with the sugar. Then add the chocolate mixture.

5. Pour this mixture into a baking dish covered with parchment paper (24 to 26 cm in diameter).

6. Bake for about 20 to 25 minutes in a preheated oven at 180C. Bake until cake tester comes out clean.

2.5kg bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tbsp vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tbsp all-purpose flour
1 tbsp tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1L low-salt beef stock

Preheat oven to 350F/175C. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2.5 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Pastry

190 g all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
115 g unsalted butter, cold, cubed
45 ml ice-cold water

Filling

2 tbsp cornstarch
2 tbsp all-purpose flour
375 ml maple syrup
125 ml heavy cream (35% fat content)
1 egg

In a food processor, mix all dry ingredients and pulse. Add butter and pulse in short bursts until the mix is pea-sized. Add water and pulse in busts until the dough just begins to form. Add water as needed. Tip out onto a surface and form into a disk. Wrap in cling film and chill for 30 minutes.

On a flour-dusted surface, roll to a circle of 3mm thickness and line a round 9″/23cm pie dish. Chill while making filling.

Preheat oven to 200C/400F. In a large bowl, mix cornstart and flour. Add maple syrup and whisk until smooth and cornstarch is fully incorporated. Add cream and egg. Whisk again until homogeneous. Empty into pie shell. Bake for 45 minutes or until the filling is set. Leave to cool down at room temperature for 2h.

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
200g sugar, sifted
200g brown sugar, sifted
230g melted butter
105g cocoa powder, sifted
65g flour, sifted
1/2 teaspoon kosher salt
2 teaspoons vanilla extract

Preheat the oven to 300F/150C. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.

When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.

TIPS

Whip your eggs until light and ribbony: Because this recipe doesn’t use any chemical leavening agents (like baking powder or baking soda), it’s important that you whip the eggs for long enough to incorporate air into them so your brownies have some lift. You want the eggs to be light yellow in color and thick, so be patient.

When checking the brownies for doneness, a little bit of wet crumbs stuck to the toothpick is OK: Unlike cakes, it’s OK if a bit of wet crumbs stick to the toothpick when you check them for doneness. It’s best to err on the side of underbaking these brownies versus overbaking them, so don’t wait until the toothpick is completely clean.

Allow the brownies to cool completely before cutting into them: If you try to cut the brownies too early, they will crumble apart and stick to your knife, so give them at least one hour to cool before attempting to cut them.

CHICKEN TIKKA

600g chicken breast
400ml cups natural yogurt
1 tablespoon lemon juice
2 tablespoons ginger paste
2 tablespoons tikka masala sauce
1 tablespoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon salt

CURRY

2 tablespoons oil
1 onion, finely chopped
2 tablespoons ginger paste
1 teaspoon cumin seed
2 black peppercorns
2 cloves
1 teaspoon red chili powder
1/2 teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon salt
2 tomatoes, finely chopped
100ml natural yogurt
100ml water

RICE

400ml water
300g basmati rice, soaked for at least 20 minutes
1 bay leaf
1/2 teaspoon cumin seed

BIRYANI ASSEMBLY

200g onion, carmelised
20g fresh coriander, finely chopped
1 tablespoon oil
200ml water, saffron-infused

Preheat the oven 430F/220C.

Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.

Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

Reserve the chicken tikka marinade for later use.

Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.

Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.

Add in the chopped tomatoes and fry till soft.

Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.

Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.

In a large pot, assemble your biryani in the following layers: 1/3 rice, 1/2 chicken curry, 1/2 caramelised onion, 1/2 coriander, 1/3 rice, oil, 1/2 of the saffron-infused water, 1/2 chicken curry, 1/3 rice, the rest of the saffron-infused water, 1/2 caramelised onion, and finally top with the remaining coriander.

Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.

1.2 kg unpeeled baby red potatoes (no larger than 2-inches in diameter)
1 tbsp plus 1/2 tsp kosher salt, divided
4 slices thick-cut bacon (180g), diced
1 small yellow onion, diced
1 to 3 tbsp vegetable oil
3 tbsp white wine vinegar
1 tbsp granulated sugar
1 tbsp whole grain mustard
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh chives
1 tbsp chopped fresh flat-leaf parsley leaves

Place the potatoes and 1 tablespoon of the salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 30 to 35 minutes. Meanwhile, cook the bacon.

Place the bacon in a large skillet over medium heat and cook until the fat begins to render, about 8 minutes. Add the onion and cook until the onion and bacon brown and the bacon is crisp, 13 to 15 minutes. Use a slotted spoon to transfer the bacon and onions to a paper towel-lined plate. Measure the remaining fat in the pan. If there is less than 3 tablespoons, add enough oil to equal 3 tablespoons.

Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle. If desired, peel potatoes with your fingers or a vegetable peeler. Slice into 1/4-inch thick rounds and transfer to a large bowl.

Place the vinegar, sugar, mustard, pepper, remaining 1/2 teaspoon salt, and the bacon fat in a jar, cover, and shake to combine. Add the chives, parsley, bacon and onion mixture, and dressing to the sliced potatoes, toss, and set aside for 10 minutes. Serve warm or at room temperature.

2 tbsp (30g) unsalted butter
1 medium red bell pepper, cored, seeded, and diced
1/2 medium onion, diced
4 cups fresh or thawed frozen corn kernels
2 tsp sweet paprika
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
115g cream cheese, cut into chunks and at room temperature
150g shredded sharp cheddar cheese
1/4 cup diced pickled jalapeños
2 green onions, green part only, thinly sliced
2 tbsp chopped fresh cilantro

Arrange a rack in the middle of the oven and heat to 350F/175C.

Melt the butter in a 9- or 10-inch cast iron skillet or oven-safe nonstick frying pan over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Stir in the corn, paprika, salt, and black pepper, and cook for 1 minute more.

Remove the skillet from the heat. Scatter the cream cheese, cheddar, pickled jalapeños, and green onions evenly over the corn and stir until all the cheese is thoroughly melted.

Bake until hot and bubbly, about 15 minutes. Top with the cilantro and serve warm.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.

115g slab bacon, sliced bacon, or salt pork, chopped
2 tbsp (30g) unsalted butter
1 large onion, finely chopped
4 celery stalks with leaves, finely chopped
Kosher salt, freshly ground pepper
2 large Yukon Gold potatoes (about 500g), peeled, cut into 1/2″ pieces
250ml clam juice or fish broth
1 tbsp fresh thyme leaves
750g skinless cod or haddock fillets, cut into 2″ pieces
1L half-and-half

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.

Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.

Add potatoes, clam juice, thyme, and 1 cup water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.

Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.

DO AHEAD: Chowder can be made 2 days ahead. Let cool; cover and chill.