Saturday Kitchen Recipes 10 Feb 2018
Rice & lemon sole timbale with Prosecco gravy ● Tagliatelle with ... ● Custard and nutmeg tart ●…
saturday kitchen
Asian tripe salad with coriander and black garlic
By Matt Tebbutt From Saturday Kitchen Ingredients For the tripe 2kg/4lb 8oz tripe, washed and cleaned 1 onion, peeled and halved 1 carrot, peeled and…
Stewed tripe with tomato, chilli and fennel
By Matt Tebbutt From Saturday Kitchen Ingredients For the tripe 800g/1lb 12oz tripe 1 onion, peeled and halved 1 carrot, peeled and halved 1 stick celery,…
Rack of venison with a cep crust, venison tartare, wild mushrooms and venison broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz light chicken stock 3–4 dried ceps (also known as porcini mushrooms) 500g/1lb 2oz venison bones,…
Custard and nutmeg tart with rhubarb and ginger
You will need a 30cm/12in tart tin. By Matt Tebbutt From Saturday Kitchen Ingredients For the fruit 400g/14oz rhubarb 250g/9oz caster sugar 3 pieces stem…
Chicken paprikash
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 8 chicken thighs, skin on and bone in 2 onions, finely chopped 2 garlic cloves, crushed…
Coffee, chocolate and sherry cake
You will need a long narrow rectangular cake tin (approximately 30x10cm/12x4in) or a deep 20cm/8in round cake tin. By Matt Tebbutt…
Gnocchi alla Romana with bone marrow and veal sweetbreads
You will need a 5cm/2in cutter for this recipe. By Matt Tebbutt From Saturday Kitchen Ingredients For the gnocchi 568ml/1 pint full-fat milk…
Saturday Kitchen Recipes 03 Feb 2018
Ragù ● Gnocchi alla Romana ● Chicken paprikash ● Crab fritters with crispy langoustine tails ● Coffee, chocolate…
Harissa-roasted monkfish with blood orange, sumac, pomegranate and za’atar flatbread
By Matt Tebbutt From Saturday Kitchen Ingredients For the monkfish 1 tbsp crème fraîche 1 tbsp harissa 1 lemon, juice only 600g/1lb 5oz monkfish fillets For…