Oat crusted hake, smoked mackerel and mussel velouté
By Anna Haugh From Saturday Kitchen Ingredients 1 tsp coriander seeds 2 tsp sesame seeds 20g/¾oz oats 2 x 100g/3½oz hake portions 1 free-range egg white, beaten…
Spanish salt cod meatballs in a chickpea soup (Albóndigas de semana santa)
By Jose Pizarro From Saturday Kitchen Ingredients For the soup salt cod skin (see below) 150g/5½oz dried chickpeas, soaked overnight in cold water…
Pulled pork quesadilla
By Matt Tebbutt From Saturday Kitchen Ingredients For the pulled pork 1kg/2lb 4oz pork shoulder 2 garlic cloves, crushed 50ml/2fl oz pineapple juice 50ml/2fl oz…
Rump steak burgers with caramelised onions, Stilton and pancetta
By Matt Tebbutt From Saturday Kitchen Ingredients For the burger 400g/14oz rump steak, very finely chopped 130g/4½oz bone marrow, soaked and grated 1…
Hummus topped with marinated lamb, lemon sauce and pine nuts
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 1 tsp allspice pinch cinnamon grated nutmeg 1 tsp dried oregano 1 tbsp finely chopped mint…
Roasted chicken crown with citrus and herb salad
By Matt Tebbutt From Saturday Kitchen Ingredients 1 whole chicken, legs removed For the poached chicken legs 1 onion, roughly chopped 1 carrot, roughly…
Grilled quails with zhug and a cauliflower salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the quails 100ml/3½fl oz olive oil 1 tbsp barbecue sauce 5 garlic cloves, crushed 2 shallots, finely…
Saturday Kitchen Recipes 11 May 2019
Amalfi lemon risotto with crab salad ● Roast pork loin ● Brazilian bread pudding ● Salt-baked monkfish ● Spatchcocked…
Salt-baked monkfish in lemongrass sauce with greens
By Matt Tebbutt From Saturday Kitchen Ingredients For the salt-baked monkfish 9 free-range egg whites 600g/1lb 5oz coarse salt 500g/1lb 2oz plain flour 1…
Brazilian bread pudding
By Matt Tebbutt From Saturday Kitchen Ingredients For the Brazilian bread pudding 250ml/9fl oz coconut milk 1 vanilla pod, split 1 stale baguette, cut…