Tag: panfried
Pan-fried sea bass in lemon sauce
By Ken Hom From Saturday Kitchen Ingredients 450g/1lb sea bass fillets (or any firm white-fleshed fish), cut into large pieces 3 tbsp groundnut or vegetable oil For the marinade 2 tsp ginger juice 1 tbsp rice wine 1 tbsp light soy sauce 2 tsp cornflour …
Pan-fried game with wild mushroom risotto
By Matt Tebbutt From Saturday Kitchen Ingredients For the game 20g/¾oz butter 1 tbsp olive oil 1 sprig thyme 1 garlic clove, finely chopped 1 pheasant breast, bones removed 1 pigeon breast, bones removed 1 partridge breast, bones removed 1 mallard breast, bones removed 2 tbsp brandy 2 tbsp balsamic …
Pan-fried cod with roast potatoes, spinach and crispy eggs
By Andi Oliver From Saturday Kitchen Ingredients For the roast potatoes and spinach 500g/1lb 2oz Jersey Royal potatoes, scrubbed and halved 4 tbsp vegetable oil 400g/14oz baby spinach salt For the summer herb velouté 50g/1¾oz unsalted butter ½ onion, finely chopped 250ml/9fl …
Pan-fried gnocchi with spring vegetables and basil oil
By Donal Skehan From Saturday Kitchen Ingredients For the basil oil 200ml/7fl oz olive oil 50g/1¾oz fresh basil pinch salt For the gnocchi 500g/1lb2oz floury potatoes, preferably rooster, peeled and chopped 200g/7oz plain flour, plus extra for dusting 1 large free-range egg 4 …
Pan-fried John Dory with turnips and chestnuts
By Tom Aikens From Saturday Kitchen Ingredients For the confit turnips 75g/2½oz butter, diced 500g/1lb 2oz turnips, peeled and grated, then squeezed in a clean tea towel, juice reserved 2 tsp caster sugar 8g/¼oz salt large pinch finely crushed black pepper 1 bay …
Pan-fried scallops with kipper velouté and sea vegetables
By Anna Haugh From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 200g/7oz kipper fillets, bones removed 200ml/7fl oz fish stock 200ml/7fl oz double cream 200ml/7fl oz whole milk 1 tbsp unsalted butter 4 large diver scallops, cleaned 1 tsp …
Pan-fried red mullet, baked pink fir potato, crab and saffron aioli
By Bryn Williams From Saturday Kitchen Ingredients For the potatoes 2 pink fir potatoes 1 lemon, juice only olive oil, for drizzling 2 cooked crab claws, meat picked, shells discarded 1 tbsp finely chopped sea parsley salt and freshly ground black pepper …
Pan-fried calf’s liver, grilled baby leeks and creamed cabbage
By Glynn Purnell From Saturday Kitchen Ingredients ½ savoy cabbage, shredded 3 tbsp olive oil knob of butter ½ onion, thinly sliced ½ carrot, peeled and thinly sliced ¼ celeriac, peeled and thinly sliced 350ml/12fl oz double cream 6 slices calf’s liver 4 baby leeks, cut …
Pan-fried red mullet with rosemary and a cabbage salad
By Marianna Leivaditaki From Saturday Kitchen Ingredients For the cabbage salad ½ small white cabbage, thinly sliced using a mandolin ½ small red cabbage, thinly sliced using a mandolin 3 carrots, thickly grated small bunch white grapes, preferably sultana grapes, halved handful …
Pan-fried duck breast with a Moroccan cauliflower salad, duck scratchings and a beetroot dressing
By Matt Tebbutt From Saturday Kitchen Ingredients small bunch mixed baby beetroot (red, candy, striped), trimmed 2 thyme sprigs 2 duck breasts, skin removed and reserved 2 tbsp olive oil, plus extra for drizzling 25g/1oz butter 1 white cauliflower, half broken into florets, half grated 200ml/7fl …
Pan-fried mackerel with curry cream and coriander flatbreads
Mackerel is a great source of omega 3 and is cheap to buy. Ask your fishmonger to pin-bone the fillets for you. By Matt Tebbutt From Saturday Kitchen Ingredients 4 fillets mackerel, pin-boned For the …
Pan-fried scallops with polenta and braised cime di rapa
By Theo Randall From Saturday Kitchen Ingredients 150g/5½oz polenta bramata or cornmeal 5 tbsp olive oil 300g/10½oz cime di rapa (or other greens such as spinach, chard or kale), stalks sliced into small pieces and leafy tops left whole 1 garlic clove, finely …