By Matt Tebbutt From Saturday Kitchen Ingredients For the grilled venison brochettes 1 tsp black peppercorns, crushed 2 juniper berries, crushed 1 tsp chopped fresh thyme leaves 2 tbsp olive oil 500g/1lb 2oz venison haunch, cut into chunks For the salad 100g/3½oz broad …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated cucumber 1 small cucumber, diced 1 tsp sesame oil 1 tsp salt 1 tbsp black sesame seeds For the avocado purée 1 avocado 2 lime, juice only pinch salt For the mushrooms …
By Matt Tebbutt From Saturday Kitchen Ingredients For the shredded lamb belly 2 x 600g/1lb 5oz lamb breasts 50g/1¾oz salt 1 head garlic, halved 1 stick rosemary 1 star anise 2 bay leaves 1 litre/1¾ pints vegetable oil For the rub 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tart 100g/3½oz hazelnuts 120g/4½oz caster sugar 25–50ml/½–2fl oz whisky 500ml/18 fl oz double cream 7 free-range egg yolks 40g/1½oz light brown sugar 1 x 18cm/7in ready-made sweet pastry case To serve 400g/7oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken and marinade 1 skinless, boneless chicken breast 2 tbsp fish sauce 1 tbsp palm sugar 2 limes, juice only 1 handful fresh Thai basil 1 handful fresh coriander 1 tsp finely …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilled courgette soup 2 tbsp vegetable oil 1 onion, sliced ½ fennel bulb, chopped 2 garlic cloves, chopped 4 large courgettes, chopped 500ml/18fl oz chicken stock 30ml/1fl oz double cream 25g/1oz Parmesan, grated salt and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted marinated beef 2 dried ancho chillies 1 tbsp chopped fresh oregano 2 tbsp olive oil 1 onion, sliced 4 garlic cloves, crushed 100ml/3½fl oz cider vinegar 3 limes, juice only 1 tomahawk steak or rib-eye …
By Matt Tebbutt From Saturday Kitchen Ingredients For the stock 2 shallots, sliced 1–2 fennel bulbs 1 tsp peppercorns 1 tsp coriander seeds 150ml/5fl oz vermouth 1 small knob fresh root ginger 1 bay leaf few dill sprigs 1 tbsp fresh parsley stalks salt, to taste For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 50g/1¾oz baby spinach 1 leg of lamb, lower longer bone removed, top bone in place olive oil, for cooking salt and freshly ground black pepper For the tapenade …
By Matt Tebbutt From Saturday Kitchen Ingredients 20 prunes, stones removed 4 tbsp vegetable oil 1 whole duck 3 anchovy fillets 1 tsp fennel seeds 8 garlic cloves, peeled but left whole 4 Portobello mushrooms, sliced 1 onion, thickly sliced splash white wine …
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine parmigiana 1 litre/1¾ pint tomato passata 1 garlic clove, crushed 1 sprig rosemary 3–4 tbsp balsamic vinegar 2 tsp olive oil 4 aubergines, cut into long slices 2 beef tomatoes, sliced 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the saffron aioli 1 free-range egg yolk 1 free-range egg 3 garlic cloves, crushed 200ml/7fl oz olive oil 1 lemon, juice only salt, to taste For the baked rice and sardines 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the fried chicken, preheat the oven to 200C/180C Fan/Gas 6. Combine the curry powder and salt together on a plate. Scrape off any excess fat from the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sole, broad beans and shrimps 100g/3½oz small broad beans plain flour, to dust 1 whole Dover or lemon sole, skin and head removed, trimmed 2 tbsp olive oil 30g/1oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 2 tbsp olive oil 1 x 8-bone rack of lamb, fat scored 1 sprig rosemary 2 garlic cloves, peeled and left whole 100g/3½oz unsalted butter 50ml/2fl oz Madeira wine salt …
By Matt Tebbutt From Saturday Kitchen Ingredients For the picanha steak 3 tbsp paprika 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tsp black pepper 1 tsp cayenne pepper 1 tbsp celery salt 1kg/2lb 4oz picanha joint …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 bird’s-eye chillis pinch salt 8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce 1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz …
By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm lengths 50g/1¾oz caster sugar For the sour rhubarb sorbet 70g/2½oz caster sugar 350g/12oz green rhubarb 1 lemon, juice …
