By Sam Evans and Shauna Guinn From Saturday Kitchen Ingredients Spicy Barbecue Rub: Smoked paprika: 3 tbsp Dried chilli flakes: 1 tsp Soft brown sugar: ½ tbsp Garlic granules: 1 tbsp Onion granules: 1 …
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, …
By Carmen O’Neal From Saturday Kitchen Ingredients 50ml/2fl oz reposado tequila 20ml/½fl oz lime juice 20ml/½fl oz triple sec 2 tsp agave syrup 2 tsp aged rum 125g/4½oz frozen pineapple chunks 25ml/¾fl oz cream of coconut 2 tsp creamed coconut desiccated …
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 …
By Gemma Ogston From Saturday Kitchen Ingredients For the marinade 4 tbsp sunflower oil 2 tsp ground smoked paprika 1 tsp chilli powder ½ tsp ground cumin 1 tbsp tomato purée 1 tbsp maple syrup 1 lime, juice only pinch of salt For the cauliflower …
By Mandy Yin From Saturday Kitchen Ingredients For the coconut rice 350g/12oz long-grain or jasmine rice 290ml/10fl oz coconut milk ¾ tsp salt 1 pandan leaf (washed, dried and tied into a knot) For the spice paste 2 …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the Caribbean chilli salt ½ tsp fennel seeds, toasted 2 tsp ground cumin 2 tsp garlic granules 1 tsp cayenne pepper 2 tsp flaky sea salt For the chicken wings 2 tbsp vegetable oil …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the spice-roasted pineapple 100g/3½oz demerara sugar 1 tsp ground cinnamon 1 tsp ground nutmeg pinch cracked black pepper 1 pineapple, peeled, top leaves left on 50g/1¾oz unsalted butter For the coconut milk soufflé 30g/1oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sugar-cured prawns 350g/12oz raw king prawns, peeled and cut down the back 75g/2½oz caster sugar 2 tsp sea salt 2 limes, zest only For the sweet potatoes vegetable oil, for …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the jerk marinade 8 tsp allspice berries, toasted 1 cinnamon stick, broken into shards and toasted 2 tsp coriander seeds, toasted 4 tsp thyme leaves 8 spring onions, roughly chopped ½–1 Scotch bonnet chilli, seeds removed 5 garlic cloves …
By Matt Tebbutt From Saturday Kitchen Ingredients For the frozen Greek yoghurt 500g/1lb 2oz Greek yoghurt 50g/1¾oz caster sugar 1 lemon, juice only 6 finely sliced mint leaves, blanched and dipped in cold water For the whole roasted baby pineapple 1 …
By Ching-He Huang From Saturday Kitchen Ingredients For the pineapple chicken 250g/9oz boneless chicken thighs, cut into 1.5cm/¾in cubes 1 tbsp cornflour 1 tbsp rapeseed oil 2 dried chillies 1 tbsp Shaoxing rice wine ½ small pineapple, peeled and cut into 1.5cm/¾in …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 3 tbsp Greek-style yoghurt 1–2 tbsp harissa paste 3 garlic cloves, crushed 1 lemon, juice only 6 chicken thighs, boneless, skin removed sea salt and freshly ground black pepper salad leaves, to serve …
Sweet and simple, this coconut tart is served with pineapple pieces in a zingy rum and chilli caramel. Equipment and preparation: You will need a 25cm/10in fluted, loose-bottomed tart tin. By Matt Tebbutt From Saturday …
