Archive for the ‘Dill’ Category

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)

Smoked Trout Cakes with Tartare Sauce (Prue Leith)

March 20, 2013

Smoked Trout Cakes with Tartare Sauce (Prue Leith)

Luxury Fish Pie with Rosti Caper Topping (Delia Smith)

February 8, 2013

Luxury Fish Pie with Rosti Caper Topping (Delia Smith) 1Luxury Fish Pie with Rosti Caper Topping (Delia Smith) 2

Perfect Smoked Mackerel Pate (Felicity Cloake)

December 5, 2012

Serves 4

3 hot smoked mackerel fillets
150g cream cheese
100g crème fraîche
3 tsp freshly grated horseradish
Lemon, to squeeze
Small handful of dill, finely chopped

1. Skin the mackerel fillets and do a quick check for any bones – they’re not unknown. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth.

2. Add a good grinding of black pepper, and lemon juice to taste, then fold through the dill and the remaining fish. Serve with rye bread or crisp toast.

Salmon and Asparagus Mini Pies

November 9, 2012

 

Salmon and Wild Rice Salad

October 25, 2012

 

Smoked Salmon and Prawn Linguine (Lisa Faulkner)

September 27, 2012

Parma Wrapped Lemon Sole

September 27, 2012