A modern twist to an easy roast dinner with a grapefruit salad drizzled in a white balsamic dressing. By Alexina Anatole From Saturday Kitchen Ingredients For the roast chicken with beer butter shallots 1 whole chicken (around 1.5kg/3lb …
Enjoy comfort food at its finest with Donna Hay’s roast garlic chicken and creamy gratin for a Sunday lunch to remember. Serve with Donna Hay’s roast garlic bruschetta. By Donna Hay From Saturday Kitchen Ingredients For the …
Make restaurant-quality chicken wings, cooked three times in a crispy vodka batter. By Jack Croft and WIll Murray From Saturday Kitchen Ingredients For the honey Sichuan glaze 1 tsp Sichuan peppercorns 1 tsp dried red chilli flakes ½ tsp …
By David Carter From Saturday Kitchen Ingredients For the gochujang sauce 1 tsp fennel seeds 1 tsp coriander seeds 150ml/5fl oz cider vinegar 200g/7oz caster sugar 80g/2¾oz gochujang (Korean chilli paste) For the tempura batter 100g/3½oz cornflour, plus extra for coating 250g/9oz plain …
By Mike Reid From Saturday Kitchen Ingredients For the chicken 1 overripe mango, peeled, stone removed and flesh chopped 1 banana shallot, roughly chopped 1 garlic clove, thinly sliced 1 red Scotch bonnet chilli, chopped ½ lime, juice only 1 bay leaf 50g/1¾oz caster …
Tantalizing crispy fried chicken smothered in a luscious and savory three cup sauce. While the claypot presentation adds a touch of flair, it is not a mandatory component for this delectable dish. By Tong Chee Hwee …
This delectable chicken curry is accompanied by homemade crispy and flaky roti, making it truly worth the time and effort invested in crafting them by hand. By Mandy Yin From Saturday Kitchen Ingredients For the flatbreads …
This delecious chicken dinner is a culinary tribute to the vibrant flavors of Middle Eastern cuisine, featuring a medley of tantalizing spices, including the fiery harissa, accompanied by a delightful assortment of warm and pillowy …
By Chet Sharma From Saturday Kitchen Ingredients For the yoghurt 1kg/2lb 4oz live cultured plain yoghurt For the marinated chicken 4 chicken breasts, boneless and skin removed (150g/5½oz each) 2 tbsp garlic paste 3 tbsp ginger paste 3 tbsp lemon juice 1 tsp salt …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the chicken 1 tsp coriander seeds 1 tsp dried oregano ½ tsp grated fresh nutmeg 1 tsp garlic granules 1 tsp dried chilli flakes ½ tsp ground cardamom ½ tsp ground cinnamon 10 grinds black pepper 800g–1kg/1lb 12oz–2lb …
By Philli Armitage-Mattin From Saturday Kitchen Ingredients For the Korean fried chicken burger 240ml/8½fl oz buttermilk ½ tsp salt 1 tbsp pickle juice (pickle brine) 4 chicken thigh fillets 50g/1¾oz cornflour 200g/7oz plain flour 1 tsp ground paprika 1 tsp garlic powder 50g/1¾oz cornflakes (optional) For the slaw …
By Georgina Hayden From Saturday Kitchen Ingredients 3 tbsp olive oil, plus extra for drizzling 2 onions, finely chopped 2 garlic cloves, finely chopped 1 stick cinnamon 1 tbsp tomato purée 5 ripe tomatoes 400g/14oz orzo 1 litre/1¾ pint hot chicken stock 6 chicken thighs, on the …
By Jeremy Lee From Saturday Kitchen Ingredients For the pastry 360g/12¼oz plain flour, sifted, plus extra for dusting pinch salt 170g/5¾oz unsalted butter, cold and cut into small, even pieces 60g/2¼oz lard, cold and cut into small, even pieces 3–4 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 1 tbsp minced fresh root ginger 3 garlic cloves, minced 2 tsp ground cumin 1 tsp garam masala 1 lemon, juice only ½ tsp chilli powder 2 Kashmiri chillies, rehydrated and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 350g/12oz plain flour, plus extra for dusting pinch salt 175g/6oz lard 4–6 tbsp ice-cold water For the pie 2 tbsp olive oil 2 onions, diced 2 celery sticks, peeled and diced 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilli and aubergine relish 2 tbsp vegetable oil 2 aubergines, sliced lengthways into 4 and scored 2 shallots, peeled and chopped 4 garlic cloves, chopped 1 lemongrass, bashed and chopped 2 red chilli, …
By Karan Gokani From Saturday Kitchen Ingredients For the roasted curry powder 25g/1oz green cardamom seeds 5g cloves 50g/1¾oz cinnamon sticks or broken pieces 50g/1¾oz basmati rice 150g/5½oz coriander seeds 75g/2¾oz cumin seeds 50g/1¾oz fennel seeds 10g fenugreek seeds 15g/½oz black peppercorns 25g/1oz fresh curry leaves or 10g dried curry leaves 15g/½oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised onions 75g/2½oz unsalted butter 1 onion, thinly sliced 2 sprigs fresh thyme, leaves removed 50ml/2fl oz red wine vinegar 50ml/2fl oz balsamic vinegar For the chicken liver tagliatelle 50g/1¾oz unsalted butter …
