By Julie Lin From Saturday Kitchen Ingredients For the ikan bakar kecap 5 shallots, finely chopped 3 garlic cloves, finely chopped 2 red chillies, finely chopped 1 tbsp tamarind paste 2 tbsp sweet soy sauce (kecap manis) 2 tbsp soy sauce 1 tbsp lime juice 4 mackerel fillets, …
Beef cheek slowly cooked in a rich wine sauce and served with a roast onion dressing and crispy kale. By Bryn WIlliams From Saturday Kitchen Ingredients For the beef 2 tbsp olive oil 2 beef cheeks, cut into 3 …
Crisp and crunchy mushroom bites. Hen of the Wood aka maitake mushrooms have a meaty texture, a delicious flavour and medicinal properties By Jack Croft and Will Murray From Saturday Kitchen Ingredients To serve 200g/7oz hen …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the tomato sauce 1 heaped tsp cumin seeds 2 tbsp olive oil 1 large onion, finely chopped 1 large head garlic, cloves bashed, flattened, peeled and left whole 1 heaped tbsp rose harissa 1 …
By Judi Love From Saturday Kitchen Ingredients 15g/½oz plain flour 15g/½oz self-raising flour 2 red snapper fillets 2 tbsp vegetable oil 1 onion, thinly sliced 1 red pepper, sliced ¼ fresh scotch bonnet pepper, finely chopped 1 carrot, cut into coins pinch …
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 Nathan Outlaw From Saturday Kitchen Ingredients For the pickled chillies 70ml/2½fl oz cider 70ml/2½fl oz cider vinegar 75g/2½oz caster sugar 2 red chilies, sliced with seeds in 1 red onion, finely sliced 1 tsp sea salt For the pumpkin ketchup …
By Miguel Barclay From Saturday Kitchen Ingredients 1 tsp sesame oil ½ onion, diced 1 clove garlic, sliced pinch chilli flakes handful shredded chicken 150g/5½ oz cooked and cooled rice 1 egg 1 spring onion, chopped 1-2 tsp soy sauce 1 tsp crispy chilli oil sea salt …
By Bryn Williams From Saturday Kitchen Ingredients For the fried aubergine 2 aubergines (Chinese or Japanese) plain flour, for dusting oil, for deep frying salt, to taste For the cucumber 4 cucumbers (Chinese or Japanese) 150ml/5fl oz white wine vinegar 50ml/2fl …
By Matt Tebbutt From Saturday Kitchen Ingredients For the vegetables ½ onion, roughly chopped 3 sticks celery, roughly chopped 1 carrot, roughly chopped For the lasagne olive oil, for frying 3 garlic cloves, finely chopped 1 sprig rosemary Parmesan rind (used for …
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 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 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 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 For the chicken schnitzel 2 chicken breasts, boneless and skin removed 2 tbsp plain flour 2 free-range eggs, beaten 30g/1oz fresh breadcrumbs 40g/1½oz Parmesan, grated 50g/1¾oz clarified butter or ghee 1 garlic clove, peeled and left whole …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dough 300g/10½oz ‘00’ flour 15g/½oz fresh yeast or 7g dried yeast ½ tsp fine salt 150–200ml/5–7fl oz warm water For the topping 2 aubergines, halved, flesh scored 4 garlic cloves, 3 sliced and 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the batter 1 free-range egg white, beaten 150g/5½oz plain flour 50ml/2fl oz olive oil For the fried vegetables 2 salsify sticks, peeled and sliced 4 purple sprouting broccoli spears ½ red onion, separated into petals …
By Freddy Bird From Saturday Kitchen Ingredients For the crispy fried squash 110g/4oz gluten-free flour, plus extra for dipping ¼ tsp bicarbonate of soda 150ml/5fl oz sparkling water 1 butternut squash, halved lengthways, seeds removed and cut into 2mm …
