Recipes

Stasha Palos's Perfect Pissaladiere

By Stasha Palos, June 21, 2012

This provençal tart is a great starter, served as just a little square on a plate, as it really gets the taste buds going Admittedly, I have served just this tart with a green salad for what was supposed to be a light dinner, and we ended up damn near finishing it all.

INGREDIENTS
12 cherry tomatoes, halved
1 clove garlic, crushed
1 small onion, finely chopped
3 large sliced onions

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Ren Behan's Maple Roasted Rhubarb Pavlova

By Ren Behan, June 21, 2012

British-grown rhubarb is still plentiful. Its tart flavour makes it the perfect partner for this pavlova’s sweet, crisp meringue and gooey vanilla cream. Do whip your egg whites well before adding sugar slowly, whisking all the time to make sure all it is incorporated, otherwise the pavlova may brown when cooking.
Serves 8-10

Ingredients

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Little Georgia’s lamb and sour plum stew

By Tiko Tuskadze, June 14, 2012

Tiko Tuskadze of the Little Georgia restaurant uses two small, green sour plums which give this very typical Georgian stew its unique flavour. Sour plums are now in season and available from Turkish or Persian shops, but you could substitute a large red or yellow under-ripe plum.
Serves: 4
Preparation time: 15 minutes
Cooking time: 90-110 minutes

INGREDIENTS
500g lamb shoulder, cubed

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Oriental miso baked aubergines

By Lisa Roukin, June 14, 2012

These are delicious served either hot or cold, with jasmine rice or on a bed of quinoa. Make sure that you that choose a mild miso paste — the darker the colour the more salty the paste.

Serves 4
Preparation time: 20 minutes
Cooking time: 50 minutes

INGREDIENTS
2 aubergines
2 tbsp groundnut oil
4 tsp sesame oil
2 tbsp mirin (Japanese rice wine)
1 tbsp sake

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Cracking cream cracker burgers

By Amy Beilin - Kosher Roast, June 7, 2012

From my mum’s tomato ketchup mix to Heston Blumenthal’s salt-only seven-hour cure, when it comes to making burgers, anything goes. In this version I have used a beaten egg and cream crackers. The crackers soak up the fat and help it bind so you should not see them in your cooked burger.

Makes 4 burgers

INGREDIENTS
450g chuck mince
1 medium free-range egg

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Asparagus and caramelised onion tart

By Fabienne Viner-Luzzato, June 7, 2012

We are sadly at the tail end of the too-short English asparagus season. I like to peel the asparagus for this pretty tart. It is a lot of work, but worthwhile, as once cooked, they just melt in your mouth. If you cannot find white asparagus, use all green.

INGREDIENTS
For the pastry:
175g butter, softened
250g plain flour
1 egg
2 tbsp milk
Pinch of salt

for the filling:

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Jubilee recipe: salsa verde Jersey Royals

By Victoria Prever, May 31, 2012

Royals are the kings of new potatoes. They are nearing the end of their short season so they will now be larger but more flavourful than those harvested in early April.

Try to choose potatoes of equal size so they take the same time to cook. If they are on the large side, slice them after cooking so they don’t absorb too much water.

Serves 8 as a side dish

INGREDIENTS

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Jubilee recipe: Diamond Jubilee chicken

By Denise Phillips, May 31, 2012

I have included the colours red, white and blue with red apples, chicken and blueberries to elevate the culinary experience to a royal one. The ingredients make the dish an ideal buffet main course.

Preparation time: 25 minutes plus 15 minutes cooling

Cooking time: 2 hours

Serves 8-10

Ingredients

1 chicken (2.5kg) or 6 large skinless, boneless chicken breasts

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Jubilee recipe: Pimms jelly

By Lisa Roukin, May 31, 2012

Preparation time: 20 minutes

Cooking time: 8 minutes

Setting time: 6-8 hours, preferably overnight

Serves 8 (in 8 wine glasses or 1 large mould)

INGREDIENTS

3 x 330ml cans of lemonade

330ml Pimms No 1

5 mint sprigs

1 large orange

175g (8) strawberries, cut into small cubes

¼ cucumber, deseeded, cut into small cubes

2 white nectarines, cut into small cubes

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Jubilee recipe: raspberry, blueberry and vanilla macaroons

By Alan Montague, May 31, 2012

Makes 36 small macaroons

INGREDIENTS
For the macaroons:

150g ground almonds

180g icing sugar

150g egg whites (approx 4 large egg whites)

60g caster sugar

3 tsp vanilla extract or one large vanilla pod
Red and blue food colouring paste (make sure you do not use liquid colouring)

For the ganache:

250ml double cream

50g unsalted butter

3 vanilla pods

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