Saturday Kitchen Recipes 22 Jun 2019
Honey roast duck ● Parsi-style fried chicken ● Pulled pork quesadilla ● Steamed seafood with creamy mash ● Gooseberry and…
saturday kitchen
Parsi-style fried chicken (Murghi na faarcha)
By Cyrus Todiwala From Saturday Kitchen Ingredients 4 garlic cloves 4cm/2in piece fresh ginger small bunch fresh coriander 3 green chillies 1 tsp cumin seeds, toasted 1 small onion,…
Honey roast duck with girolle fricasse
By Gergory Marchand From Saturday Kitchen Ingredients 2kg/4lb 8oz duck, legs removed, breast on the crown 2 tbsp honey 1 tsp fennel seeds, crushed…
Steamed seafood with creamy mash
By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce 25g/1oz butter splash olive oil 2 shallots, finely chopped 1½ fennel bulb, cored removed and finely…
Gooseberry and tomato brioche with bacon and eggs
By Matt Tebbutt From Saturday Kitchen Ingredients For the brioche 150g/5½oz strong bread flour 10g/1/3oz dried yeast 1 tsp caster sugar 2 free-range eggs, beaten…
Saturday Kitchen Recipes 15 Jun 2019
Scallops with kefir and sorrel sauce ● Malfatti with tuna ● Sichuan chilli chicken ● Creamy truffle pizza ● Cider…
Sichuan chilli chicken
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp Shaoxing rice wine 1 tbsp cornflour 1 chicken breast, thinly sliced 4 tbsp vegetable oil 15…
Malfatti with tuna, tomato sauce and pesto
By Matt Tebbutt From Saturday Kitchen Ingredients For the malfatti 500g/1lb 2oz spinach 250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth 100g/3½oz Parmesan,…
Cider braised rabbit with roasted snails
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised rabbit 1 wild rabbit, jointed (ask your butcher to do this) 100g/3½oz pancetta,…
Scallops with kefir and sorrel sauce and pickled celeriac
By Helena Puolakka From Saturday Kitchen Ingredients For the kefir sorrel sauce 1 tbsp Dijon mustard 1 tsp honey ½ lemon, juice and zest…