Saturday Kitchen Recipes 28 Aug 2021
Roasted guinea fowl ● Cheese and thyme soufflé ● Grilled marinated monkfish tail ● Braised venison ● Blackened beef ●…
Blackened beef with pickled red cabbage and miso herb butter
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef rump cap 1 beef rump cap, around 1kg/2lb 4oz in weight 2…
Braised venison with butter beans
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised venison 2 tbsp olive oil 1kg/2lb 4oz venison haunch, diced into 10cm/4in pieces…
Grilled marinated monkfish tail
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tsp turmeric 1 tsp minced ginger 3 garlic cloves, minced 2 green chillies, chopped 2 tbsp mango chutney…
Cheese and thyme soufflé
By Ed Balls From Saturday Kitchen Ingredients 6 tbsp unsalted butter 4 tbsp thyme, finely chopped 150g/5½oz Parmesan, grated 4 tbsp plain flour 400ml/14fl oz…
Steamed berry doughnuts
By Olia Hercules From Saturday Kitchen Ingredients 200ml/7fl oz full-fat milk 80g/3oz caster sugar 1 x 7g packet fast action fried yeast 2 medium…
Roasted guinea fowl
By Theo Randall From Saturday Kitchen Ingredients 1 guinea fowl 150g/5½oz mascarpone 4 sprigs thyme, leaves picked and chopped 1 lemon, zest and juice 4…
Veal offal with liver pâté and broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the veal offal 1 calf’s tongue 2 sticks celery, roughly chopped 1 carrot, peeled and…
1970s-style chicken curry
By Matt Tebbutt From Saturday Kitchen Ingredients 30g/1oz unsalted butter 1 onion, finely chopped 1 green eating apple, finely chopped 2–3 tsp curry powder…
Steamed monkfish with Chinese dressing and prawn dumplings
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn dumplings 300g/10½oz prawns, half chopped, half minced 2 tbsp chives, chopped 1…