Tag: roasted
Roasted ray with brown shrimps, confit fennel and pickled chicory
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled red chicory 150ml/5fl oz red wine vinegar large pinch caster sugar 1 small red chicory, cut into thin strips For the confit fennel olive oil, to cover 1 fennel bulb, …
Roasted Jerusalem artichokes with sweetcorn and chanterelles
By Niklas Ekstedt From Saturday Kitchen Ingredients 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways 1 tbsp vegetable oil 1 corn on the cob, kernels removed 4 tbsp butter 300g/10½oz golden chanterelle mushrooms, cleaned and rinsed 3 …
Whole roasted baby pineapple with rum and chilli
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 …
Roasted cherry tomatoes with baked ricotta and pizzette fritte
By Claire Thomson From Saturday Kitchen Ingredients For the pizzette fritte 175g/6oz plain flour ½ tsp salt 100ml/3½fl oz warm water 1 tbsp olive oil 1 tsp fast-action dried yeast flaky sea salt (optional) dried oregano (optional) olive oil, for shallow frying For the …
Almond tart with roasted peaches and liquorice ice cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the almond tart 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 2 free-range eggs 100g/3½oz ground almonds 1 x 8cm/3in baked sweet pastry case flaked almonds, to garnish amaretto, for drizzling For the roasted peaches …
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 …
Roasted peaches with granola
By Jason Atherton From Saturday Kitchen Ingredients For the roasted peaches 8 peaches, halved and stone removed 2 tbsp butter For the granola 60g/2¼oz pecans, roughly chopped 50g/1¾oz blanched hazelnuts, roughly chopped 250g/9 oz rolled oats 1 tbsp desiccated coconut ½ …
Cider braised rabbit with roasted snails
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised rabbit 1 wild rabbit, jointed (ask your butcher to do this) 100g/3½oz pancetta, roughly chopped 1 onion, finely chopped 2 carrots, peeled and finely chopped 3 celery sticks, finely chopped 1 head garlic, …
Duck breast with a duck liver sauce and roasted mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients 3 tbsp olive oil 2 potatoes, peeled and diced 2 duck breasts 2 tbsp honey 1 head garlic, cut in half 1 bunch thyme For the mushrooms 4 large field mushrooms 2 garlic cloves, finely chopped a …