Archive for the ‘Dill’ Category

Crispy Duck Coleslaw and Fennel Soup (Tom Kerridge)

March 7, 2017

Luxury Fish Pie With Rosti Caper Topping (Delia Smith)

January 31, 2017

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Fish Pie With Crushed Potato Topping (Mary Berry)

January 31, 2017

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Lobster and Prosecco Taglierini

July 27, 2016

Lobster and Prosecco Taglierini

Beef and Beer Stew (Dorie Greenspan)

February 24, 2016

1/4 cup flour

Fine sea salt

Freshly ground black pepper

21/2 pounds chuck or other stew beef, cut into 2-inch cubes, patted dry

3 tablespoons flavorless oil, such as canola, or more as needed

6 slices thick-cut bacon, cut crosswise into 1-inch pieces

2 tablespoons unsalted butter

4 medium yellow onions, thinly sliced

4 cloves garlic (green germ removed), finely chopped

One 12-ounce bottle Belgian, abbey or brown ale or beer, such as Chimay

11/2 cups no-salt-added beef broth

21/2 tablespoons brown sugar (light or dark)

2 tablespoons apple cider vinegar

1 tablespoon whole-grain mustard

1 tablespoon tomato paste or concentrate

1/2 teaspoon ground allspice

Pinch ground cloves

4 sprigs thyme

3 bay leaves

2 cups cubed, roasted vegetables, or as much as you like (optional)

1/4 cup chopped parsley, dill, chives, tarragon or mixed herbs, for serving
Steps

Put the flour in a mixing bowl, season generously with salt and pepper and drop in the beef; toss to coat.

Pour 2 tablespoons of the oil into a 4-to-5-quart Dutch oven set over medium-high heat. Once the oil shimmers, add as many beef cubes as you can without crowding them, first shaking off excess flour. The beef will steam, not brown, if the pan is too full; cook, seasoning each batch with salt and pepper, until browned on all sides. The pieces should release easily from the bottom of the pot. As the meat is browned, transfer it to a separate bowl. If you need more oil to finish browning the batches, add it as needed. Reserve any leftover flour. If the oil in the pot has burned, wipe out the pot, leaving whatever solids (browned bits) have stuck to the bottom of the pot.

Toss the bacon into the pot and cook, stirring, until it has browned and its fat has rendered; transfer to the bowl with the beef.

Add the butter to the pot along with the onions and garlic. Season lightly with salt and pepper; reduce the heat to medium and cook, stirring occasionally, until the onions are caramel-colored. Be patient; this can take at least 30 minutes. If you had leftover flour, stir it into the caramelized onions and cook for 2 minutes, until it browns and loses its raw-flour taste.

While the onions are caramelizing, preheat the oven to 300 degrees.

Spoon the meat, bacon and whatever juices may have accumulated in the bowl back into the Dutch oven. Add the ale or beer, the broth, brown sugar, vinegar, mustard, tomato paste, allspice, cloves, thyme and bay leaves; increase the heat to medium-high and bring to a boil. Taste for salt and pepper, adding more as needed. Cover the pot tightly with aluminum foil, then with its lid, and slide it into the oven. Cook (middle rack) for 21/2 to 3 hours or until the meat is tender enough to cut with a spoon. Discard the thyme sprigs and bay leaves.

When you’re ready to serve, stir in the roasted vegetables, if using, then sprinkle the stew with the chopped herbs.

Simple Prawn Kedgeree and Dill Soured Cream

August 17, 2015

Simple Prawn Kedgeree and Dill Soured Cream

Smoked Mackerel Pate (Aldo Zilli)

November 8, 2013

Smoked Mackerel Pate (Aldo Zilli)

Beetroot Risotto

October 14, 2013

Beetroot Risotto

Triple-coated fried chicken (Dan Lepard)

October 8, 2013

Serves 2
One large chicken, jointed and skinned, with the breast meat cut from the bone
2-3 litres neutral-flavoured frying oil, such as rapeseed or corn

For the marinade
1 garlic clove, peeled and crushed
75g low-fat yoghurt
2 tsp caster sugar
1 tsp salt

For the batter
1 medium egg
280ml beer
175g plain flour

For the seasoned flour
175g plain flour
25g cornflour
1 tsp salt
One batch spice mix

For a general “herb and spice” flavour, I use 1 tsp each of ground black and white peppers, smoked paprika, ginger, mustard, coriander, allspice, dried thyme and dill, plus a finely crumbled chicken stock cube.

For a 5-spice blend, use 5 tsp each of five‑spice powder, ground ginger and smoked paprika and 2-3 tbsp sesame seeds. Also, whisk 3 tbsp sesame oil through the batter.

For a garam masala blend, use 5 tsp each of garam masala, ground coriander and cumin, 2-3 tsp chilli powder and 2-3 tbsp nigella seeds.

1 Prepare the chicken a few hours beforehand, or the day before. For the marinade, mash the garlic and place in a bowl or container with the yoghurt, sugar and salt. With the meat on the bone, slash deeply into the flesh with a sharp knife so the marinade penetrates better. This will also help it to cook more easily. With the breast meat, slice it in half horizontally so it will fry quickly. Place all the meat in the marinade, toss well, cover and leave in the fridge till needed.

2 Whisk all the beer batter ingredients together until smooth. If necessary, thin the mixture with a little water before you use it, until it reaches the consistency of single cream. It should coat the chicken only very lightly.

3 Fill a saucepan with oil to a third of its height, then heat to about 175C/350F. Have a tray ready covered with layers of kitchen roll.

4 Have the batter ready in a bowl, and the seasoned flour on a plate or bowl. Take a chicken out of the marinade, coat in the flour, then dip in the batter, then back into the flour. Pat the flour on to the chicken well, then fry for about 3-5 minutes (chicken breast meat), 5-10 minutes (thigh or leg bone), or 10-12 minutes (whole leg thigh joint), allowing the oil temperature to drop toward 150C/300F on larger pieces of meat. Drain on the kitchen roll, checking the meat is cooked through to the bone. Either cut to check the juices run clear, or use a temperature probe to prod the deepest part of the joint, which should reach 70C/150F when cooked.

Smoked Chicken Kedgeree (Jamie Oliver)

September 23, 2013

Smoked Chicken Kedgeree (Jamie Oliver)