LITMIR.BIZ

Скачать книгу

smooth. With the motor running, very slowly drizzle in enough extra virgin olive oil to reach your preferred consistency (I like to add about 4 tablespoons so that the rouille reaches the consistency of mayonnaise).

      Curried chicken with rice and coriander yoghurt

       This one-pot chicken and rice dish works wonders! It’s great during the week and I’ve also served it with excellent results when entertaining too – it’s only mildly spiced so tends to suit everyone.

       Preparation time:

       10 minutes

       Cooking time:

       30 minutes

       Serves 4

       4 chicken breasts, skin removed

       2 tbsp mild curry powder

       2 tbsp vegetable oil

       1 onion, peeled and thinly sliced

       2cm (¾in) piece fresh root ginger, peeled and grated

       300g (11oz) basmati rice

       750ml (1¼ pints) chicken stock

       150g (5oz) natural yoghurt

       2 tbsp chopped fresh coriander

       Sea salt and freshly ground black pepper

       To serve

       Diced tomato, red onion, cucumber and parsley salad

      Place the chicken and curry powder into a large freezer bag, seal the top and shake to coat evenly. Warm half the vegetable oil in a casserole over a medium heat. Add the chicken and cook for 5 minutes on each side, until golden. Set the chicken aside on a plate.

      Add the remaining oil, onion and ginger to the casserole and cook over a medium heat for 5 minutes until just soft and golden. Add the rice and stir well to coat in the oil. Add the stock, increase the heat and bring to the boil.

      When boiling, reduce the heat to very low. Return the chicken and any juices to the pan and cover with a tight-fitting lid. Leave to cook for 10 minutes (without peaking!), then remove the casserole from the heat and leave to stand (still without peaking!) for a further 5 minutes, until the liquid has been absorbed, and the chicken is cooked through.

      Mix the yoghurt and coriander together and season to taste with salt and pepper. Serve the curry in bowls topped with spoonfuls of the coriander yogurt. I like to serve this with a salad of diced tomato, red onion, cucumber and parsley.

      Five-spiced duck with orange rice

       This all-in-one meal looks as good as it tastes, which makes it perfect for entertaining.

       Preparation time:

       5 minutes

       Cooking time:

       1 hour 15 minutes

       Serves 4

       4 duck legs

       1 tbsp Chinese 5-spice powder

       2 garlic cloves, peeled and crushed

       2cm (¾in) piece fresh root ginger, peeled and finely chopped

       300g (11oz) basmati rice

       500ml (18fl oz) orange juice

       2 tbsp fish sauce, plus extra to taste

       4 tbsp sweet chilli sauce

       4 spring onions, trimmed and finely shredded

       To serve

       Watercress salad

      Place the duck into a large freezer bag with the Chinese 5-spice powder, seal the top and shake well to coat. Warm a large, shallow, heavy-based casserole (big enough to cook the duck in a single layer) over a medium heat. Add the duck, skin side down, and cook for 10 minutes or until golden and crispy. Turn them over and cook for a further 2 minutes. Remove the duck from the pan and set aside.

      Spoon off all but about 1 tablespoon of the fat in the pan and set aside for another recipe (it’s great for frying and roasting). Return the pan to a medium heat. Add the garlic and ginger and cook for 1 minute until softened. Stir in the rice, ensuring that all the grains are glistening with the fat.

      Pour over the orange juice, and mix in the fish sauce and sweet chilli sauce, ensuring that the rice is covered in liquid (top up with water if not). Bring to the boil, then reduce the heat to its very lowest. Return the duck, skin side up, to the pan. Cover with a tight-fitting lid and cook very gently at the lowest possible heat for 1 hour until the duck is tender and the rice has absorbed all the liquid. Scatter over the spring onions and serve. A watercress salad is a perfect accompaniment.

      Harissa beef with steamed couscous and green beans

       I love one-pot cooking, but sometimes I like the contrasts between ingredients and I don’t want everything combined. This recipe makes this possible, despite being cooked in the same pot, leaving you with light fluffy couscous to contrast the rich beef stew. This is a great recipe for a wintry mid-week supper.

       Preparation time:

       10 minutes

       Cooking time:

       2 hours 20 minutes

       Serves 4

       1 tbsp olive oil

       500g (1lb 2oz) braising steak, cut into chunks

       2 onions, peeled and cut into chunks

       2 carrots, peeled and cut into chunks

       2 celery sticks, trimmed and cut into chunks

       1 x 400g tin chopped tomatoes

       500ml (18fl oz) beef stock 2–3 tsp harissa paste, to taste

       1 cinnamon stick

       1 tsp ground cumin

       250g (9oz) green beans, trimmed and halved

       350g (12oz) couscous

       25g (1oz) butter

       Finely grated zest of 1 lemon

       Sea salt and freshly ground black pepper

       To serve

       Green salad

      Warm the olive oil in a casserole with a tight- fitting lid over a high heat. Add the meat in batches if necessary and cook for 5 minutes until evenly dark brown all over. Add the onions, carrots and celery and cook for a further 4 minutes, stirring often, until golden.

      Add the tomatoes, stock, harissa paste and spices, then mix well and bring to the boil. Reduce the heat, cover and leave to simmer gently for 2 hours until the meat is tender.

      Being careful not to burn your fingers, push a large piece of greaseproof paper (big enough to cover the meat and come up the sides of the pan) onto the surface of the stew. Scatter over the green beans and pour the couscous evenly over the top. Drizzle over 250ml (9fl oz) boiling water. Cover with the lid and cook for 10–15 minutes or until the couscous is tender.

      Using a fork, stir the butter and lemon zest through the couscous and season to taste with salt and pepper. Spoon the couscous and the beans onto warmed plates and discard the greaseproof paper. Remove the cinnamon stick from the beef. Spoon the meat onto the plates with the couscous and serve with a green salad.

      Lamb and aubergine braise

Скачать книгу