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Slowly pour in the beer, stirring until well combined. Remove from the heat, add the mustard andWorcestershire sauce and mix again. Add three-quarters of the cheese and beat until it has completelymelted.
Place an ovenproof saucepan or casserole dish over a medium heat and add a dash of oil. Once hot,add the pancetta, a little pepper and the chilli and fry until cooked through but not crisping. Add thegarlic and cook for 2 minutes, then add the onion and cook over a low heat until completely tender,about 5 minutes. Stir in half the sugar, then add the vinegar. Boil for 1 minute, then addWorcestershire sauce to taste.2. Stir in the passata and season with a good pinch of salt and pepper, the remaining sugar and acouple of shakes of Worcestershire sauce.
Gordon Ramsays Home Cooking: Everything You Need to Know to Make Fabulous Food PDF Details
Mix the tamarind paste, lime zest and juice, sugar and chilli, then seasonwith a little salt and pepper. Mix well, taste and adjust the seasoning as necessary.2. Toast the peanuts in a dry frying pan with a small pinch of salt until golden and toasted.
Break the eggs over the top of the dish. Dot with the remaining crme frache and place in the ovenfor 810 minutes, until the whites are cooked through but the yolks still soft.5. Set aside to cool slightly before sprinkling with spring onions and serving.
Tilly's Kitchen Takeover
Cook the eggs in gently boiling water for 4 minutes. Remove them as soon as the time is up.3. Meanwhile, place a heavy-based frying pan over a medium heat and add 12 tablespoons of thereserved anchovy oil. Once hot, add the bread and toast it on each side until golden brown.4.
But before we get on to those, let me share some general tips to make cooking apleasure. From the age of 17 I made food my life, and its fair to say that since then food has been the making ofme. But the sort of cooking I made my name with intricate dishes made with the worlds finestingredients is a million miles from the food I cook at home.
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Brush the edges with butter, foldthe square into a triangle and press the edges to seal. Slice the triangle in half, creating two smallertriangles, brush the cut edges with butter and press to seal. Repeat with the remaining pieces of filountil you have 8 triangles in total.3. Heat a large heavy-based frying pan over a medium heat.
Brush the tortilla wraps with olive oil on both sides, sprinkle each side with smoked paprika and apinch of salt, then slice into triangles. Place on one or more baking sheets in a single layer and bakefor 34 minutes, until golden and crisp. Serve the dip with the tortilla chips alongside. Meanwhile, put the thyme leaves in a bowl and mix with agood pinch of pepper.2. Place a square of filo on a work surface. Brush with a little of the melted butter, sprinkle over aquarter of the thyme leaves and grate over a quarter of the cheese.
Dontoverwork it or the dough will not rise.4. With a lightly floured rolling pin and work surface, roll out the dough to a thickness of 2cm. Using a6cm cutter, stamp out 12 circles, dipping the cutter in flour between each cut so that the dough iseasier to remove.5. Place the circles on the prepared baking sheet, spacing them at least 2cm apart as they willspread during cooking.
Slice each half into4 pieces to give 8 in total. If using a sourdough loaf, cut it into 8 slices about 2cm thick.3. When hot, drizzle with a little oil and lower the heat. Add thebread and toast on either side until lightly crisp and golden.4. Transfer the toasts to a baking sheet. Arrange the pear and cheese slices alternately on each one.Season with pepper and sprinkle with the walnuts.
Ive added mozzarella, which no self-respecting Frenchman would do, and havemade it as one giant sandwich, but when you cut it open youll see that it contains all that is goodabout summer. You can make a tasty and nourishing soup out of the humblest ingredients, as this sweetcorn chowdershows. I like to make it with a combination of creamed corn and whole kernels so it has good depthof flavour but keeps its chunky texture. You can always pure it if you prefer, adding the bits of baconat the end.
Toss well to mix, place a saucer or layer of cling film over the onions and weighdown with a can of jar. Leave while you prepare the salad, or for up to an hour.2. To make the dressing, put the mustard, honey, vinegar and oil into a bowl, add a pinch of salt andpepper and stir to combine. Place the watercress, lettuce, apple, celery and radishes in a bowl and mix together. Mix thedressing again, pour it over the salad and toss to ensure everything is lightly coated.4.
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