By Lucio Rocha From Saturday Kitchen Ingredients For the pastry 145g/5¼oz plain flour pinch of salt 100g/3½oz unsalted butter, softened For the custard 30g/1oz plain flour 300ml/10fl oz full-fat milk ¼ tsp vanilla extract half a lemon, peel only, grated 220g/ 7½oz caster sugar …
Rissóis are small, savory fried turnovers from Portugal. These half-moon shaped croquettes are usually filled with shrimp or cod (rissóis de bacalhau), sometimes minced meat (rissóis de carne), before being breaded then deep-fried By Cyrus Todiwala From Saturday …
By Jose Pizarro From Saturday Kitchen Ingredients For the soup salt cod skin (see below) 150g/5½oz dried chickpeas, soaked overnight in cold water and drained 150g/5½oz dried white beans, soaked overnight in cold water and drained 1 garlic bulb, cloves peeled …
By Eric Chavot From Saturday Kitchen Ingredients For the daube de boeuf Provençal olive oil, for frying 1.2 kg/2lb 12oz or 4 beef cheeks or feather blade, trimmed 100g/3½oz smoked bacon rashers/lardons 2 onions, finely chopped 300g/10½oz carrots, thinly sliced 1 celery stick, …
By Andi Oliver From Saturday Kitchen Ingredients For the pork carnitas 1½ tsp salt ¾ tsp freshly ground black pepper 1 tsp ground cumin 1 onion, peeled and halved 5 garlic cloves, peeled and bashed 1 red chilli, finely chopped 1 green chilli, finely …
A typical dish in Andalucia, these escalopes are filled with ham and nutty manchego cheese and served with a smoky Romesco sauce. Accompanied by deep-fried squid and aioli in a crusty roll, this is a …
Preparation time overnight Cooking time 30 mins to 1 hour Serves Serves 8 – 10 Hairy Bikers recipes From Hairy Bikers' Bakeation Ingredients For the caramel 100g/3½oz granulated sugar 2 tbsp water For the custard …
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 6 (makes 36 biscuits) Hairy Bikers recipes From Hairy Bikers' Best of British Ingredients soft butter, for greasing 500ml/18fl oz double cream …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 A simple but luxurious seafood starter. By Michel Roux Jr. From Saturday Kitchen Ingredients 4 x 150–175g/5½oz–6oz Dover or lemon …
