Tag: roast
Roast vegetable bastilla with root vegetable salad
By Sabrina Ghayour From Saturday Kitchen Ingredients For the bastilla 1 tsp cayenne pepper 2 tsp ground cinnamon 2 tsp turmeric 2 tsp ground cumin 2 tsp garlic granules 750g/1lb 10oz celeriac, peeled and cut into 2.5cm/1in cubes 750g/1lb 10oz butternut squash, peeled, deseeded …
Roast chicken with miso mushrooms and garlic mayonnaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast chicken 30g/1oz butter 1 rosemary sprig, chopped 1 small free-range chicken or poussin 3 banana shallots, finely chopped 1 bay leaf 1 garlic bulb salt and freshly ground black pepper small bunch watercress, to serve For …
Roast guinea fowl, boudin blanc, black cabbage and chestnuts
By Matt Tebbutt From Saturday Kitchen Ingredients For the guinea fowl 1 guinea fowl crown 1 bunch thyme 1 head garlic 1 bay leaf splash madeira wine 20g/¾oz butter 100ml/3½fl oz dark chicken stock For the boudin blanc splash olive oil 2 shallots, finely chopped 1 garlic clove, finely …
Roast grouse with black figs and boozy elderberries
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast grouse 2 tbsp olive oil 1 whole grouse 1 bunch fresh thyme 1 bay leaf 1 garlic clove 30g/1oz butter ½ celeriac, peeled, diced and blanched handful chopped kale For the black figs 3 black figs, …
Roast duck with Provencal black figs
By Freddy Bird From Saturday Kitchen Ingredients 1 garlic clove, crushed 175g/6oz unsalted butter, softened 3 sprigs rosemary, finely chopped 2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quarters icing sugar (optional) 1 sprig fresh thyme, leaves picked good splash cassis …
Smoky roast carrot burgers
By Anna Jones From Saturday Kitchen Ingredients For the burgers 600g/1lb 5oz carrots, peeled and cut into 1–2cm rounds 1 tsp smoked sweet paprika 1 tsp cumin seeds, roughly bashed in a pestle and mortar 4 tbsp olive oil 200g/7oz smoked tofu …
Roast scallops with girolles, brown shrimps, white beans and cucumber
By Glynn Purnell From Saturday Kitchen Ingredients For the spiced butter 225g/8oz salted butter ¼ tsp paprika ¼ tsp ground ginger ¼ tsp mild curry powder ¼ tsp ground masala spice For the parsley oil bunch flat leaf parsley 150ml/5fl …
Roast chicken with artichoke chips and béarnaise sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised chicken legs 2 chicken legs 20 garlic cloves 1 tarragon sprig 1 parsley sprig 2 bay leaves 150ml/5fl oz vermouth pinch nutmeg 6 celery sticks, roughly chopped 2 tbsp olive oil salt and freshly ground black pepper For the roast …
Roast duck breast with vegetables
By Jason Atherton From Saturday Kitchen Ingredients 3 tbsp duck fat 2 small garlic cloves, crushed 4 sprigs thyme, leaves only 12–16 mini potatoes 4 small golden beetroot 4 carrots, peeled and thinly sliced 8 baby turnips 4 duck breasts 200ml/7fl oz duck jus 2 tbsp olive oil sea …
Honey roast duck with girolle fricasse
By Gergory Marchand From Saturday Kitchen Ingredients 2kg/4lb 8oz duck, legs removed, breast on the crown 2 tbsp honey 1 tsp fennel seeds, crushed 1 tsp black peppercorns, crushed 30g/1oz unsalted butter 250g/9oz fresh girolles 1 tbsp cider vinegar 50ml/2fl oz olive oil …
Slow roast leg of lamb with peppercorn and nutmeg and pilau rice
By Vivek SIngh From Saturday Kitchen Ingredients For the marinade 4 tbsp ginger and garlic paste 1 tbsp Kashmiri red chilli powder 2 tsp salt 200ml/7oz dark malt vinegar 100g/3½oz crisp fried onions 1 tsp caster sugar For the leg of lamb 3 cinnamon sticks 3 …
Roast pork loin with Jersey Royals, asparagus and morels
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork loin 1kg/2lb 4oz pork loin on the bone, skin on and scored 4 tbsp olive oil ½ lemon 1 onion, roughly chopped 2 celery sticks, roughly chopped 12 sage leaves 1 head garlic, broken into cloves …
Roast kidney with celeriac purée and truffle vinaigrette
By Matt Tebbutt From Saturday Kitchen Ingredients For the kidneys 1 whole veal or beef kidney in suet, cleaned and fat trimmed 1 tbsp vegetable oil 3 garlic cloves 1 bay leaf 2 thyme sprigs 50g/1¾oz butter 1 tbsp Armagnac brandy 2 tbsp dark veal or beef stock …
Roast hake, cockles in beef sauce, chive butter cream
By James Tanner From Saturday Kitchen Ingredients 300g/10½oz hake fillet, scaled and pin-boned fine salt, for salting 150ml/5fl oz beef stock 150ml/5fl oz red wine 150g/5½oz cockles in shells 1 garlic clove, crushed 1 banana shallot, finely chopped 2 sprigs fresh thyme, crushed 150ml/5fl oz dry white wine 100ml/3½fl oz whipping …