Rissois de camarão – Portuguese shrimp turnovers
Rissóis are small, savory fried turnovers from Portugal. These half-moon shaped croquettes are usually filled with shrimp or cod (rissóis de bacalhau),…
saturday kitchen
Cyrus’ mac and cheese
By Cyrus Todiwala From Saturday Kitchen Ingredients 300g/10½oz cauliflower florets (reserve the stems and trimmings) 300g/10½oz dried macaroni 2 heaped tbsp butter, plus extra…
Rukmini’s mac and cheese
By Rukmini Iyer From Saturday Kitchen Ingredients 250g/9oz macaroni 50g/1¾oz unsalted butter 50g/1¾oz plain flour 600ml/21fl oz full-fat milk 2 tsp Dijon mustard 100g/3½oz cheddar, grated,…
Coconut and mango yoghurt cake with cardamom ice cream
By Rukmini Iyer From Saturday Kitchen Ingredients For the cardamom ice cream 350ml/12fl oz full-fat milk 150ml/5fl oz double cream 6–7 cardamom pods, seeds removed…
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…