Spiced wild rabbit and red wine stew
By Matt Tebbutt From Saturday Kitchen Ingredients For the stew 1 wild rabbit, jointed 1 lime, juice only 1 knob fresh root ginger,…
saturday kitchen
Roast cod with artichoke purée and quinoa salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the artichoke purée 25g/1oz unsalted butter, plus extra for finishing 100ml/3½fl oz full-fat milk…
Steak tartare with shoestring fries, kidney and cavolo nero
By Matt Tebbutt From Saturday Kitchen Ingredients For the steak tartare 200g/7oz beef rump, sirloin or fillet 20g/¾oz tomato ketchup 1…
Korean-style mapo tofu
By Jordan Bourke From Saturday Kitchen Ingredients 1 tbsp sunflower oil 1 onion, very finely chopped 2 garlic cloves, finely chopped 2 tsp fresh root ginger,…
Dublin Bay prawns, lovage purée and boxty
By Anna Haugh From Saturday Kitchen Ingredients For the kale and cabbage 50ml/2fl oz white wine vinegar 100ml/3½fl oz extra virgin olive oil…
Saturday Kitchen Recipes 22 Feb 2020
Dublin Bay prawns ● Roast cod ● Spiced wild rabbit ● Korean-style mapo tofu ● Steak tartare with shoestring fries,…
Saturday Kitchen Recipes 15 Feb 2020
Pork potsticker dumplings ● Rhubarb tart with blood orange sabayon ● Fried chicken with macaroni cheese ● Risotto cakes with…
Risotto cakes with a creamy mushroom sauce and chicken livers
By Matt Tebbutt From Saturday Kitchen Ingredients For the risotto cakes 3 tbsp olive oil 30g/1oz butter 1 onion, finely chopped 1 garlic clove, finely…
Fried chicken with macaroni cheese
By Matt Tebbutt From Saturday Kitchen Ingredients For the fried chicken 2 tbsp soy sauce 100ml/3½fl oz creme fraiche 100ml/3½fl oz buttermilk…
Rhubarb tart with blood orange sabayon
By Matt Tebbutt From Saturday Kitchen Ingredients For the rhubarb tart 225g/8oz butter 280g/10oz caster sugar, plus extra for decorating 60g/2¼oz ground almonds,…