Boost a fresh Asian salad into a full-blown meal for four with vermicelli noodles and marinated beef. By Thuy Diem Pham From Saturday Kitchen Ingredients For the crispy fried shallots 1kg/2lb 4oz red shallots, finely chopped 1 …
Elevate your barbecue game with these fresh and fragrant pork burgers. Stack ’em high and secure with a skewer for easy, delicious eating in the sun. By Lara Lee From Saturday Kitchen Ingredients For the tom …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients 1 finger-sized piece fresh turmeric 2 peppercorns 1 lemongrass stalk, bruised 1 green tea bag honey, to taste Method Peel the turmeric using the back of a small teaspoon and cut it into fine …
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 Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass flour, for dusting 2 thick wild sea bass fillets salt and freshly ground black pepper For the noodles 4 spring onions, trimmed and diced 3 tomatoes, diced 300g/10½oz cooked …
By Matt Tebbutt From Saturday Kitchen Ingredients For the salt-baked monkfish 9 free-range egg whites 600g/1lb 5oz coarse salt 500g/1lb 2oz plain flour 1 large monkfish tail on the bone, about 1kg/2lb 4oz in weight handful of spinach leaves For the peas and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz chicken stock 2 lemongrass sticks, roughly chopped 1cm/½in fresh root ginger, peeled and finely chopped 1 tbsp chopped fresh coriander stalks 6 cherry tomatoes, roughly chopped 4 lime leaves 2 tsp tamarind paste 2 crab shells 2 …
By Anna Jones From Saturday Kitchen Ingredients 4 tbsp coconut oil thumb-size piece fresh root ginger (about 50g/1¾oz), or to taste, peeled and roughly chopped 2 garlic cloves, peeled 1–2 small green chillies, or to taste, stems removed 4 spring onions, roughly chopped small …
By Andi Oliver From Saturday Kitchen Ingredients For the curry paste 7 Thai shallots, peeled and sliced 8 garlic cloves, peeled 2–3 galangal pieces, peeled and sliced 6 lemongrass stalks, peeled and sliced 4 fresh turmeric pieces, peeled and sliced 1 tsp shrimp paste 1 small, …
By Ching-He Huang From Saturday Kitchen Ingredients For the venison 300g/10½oz tender venison fillet 1 tbsp Shaosing rice wine 2 tbsp cornflour 1 tbsp fish sauce pinch sea salt pinch ground black pepper pinch caster sugar 1 tbsp vegetable oil 1 lime, juice only For the jungle …
Preparation time over 2 hours Cooking time 10 to 30 mins Serves Makes 8 skewers The lemongrass acts as the skewer to infuse Asian flavours into the vegetables and duck. Perfect for a Friday night …
