Saturday Kitchen Recipes 25 Jan 2020
Steamed Cantonese-style fish ● Baked crab ● Cullen skink with quails’ eggs ● Crab salad ● Tender pork belly…
Baked crab with cheesy crumb topping
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1 shallot, diced 1 garlic clove, finely chopped 2 small celery sticks, diced 1 leek, diced…
Steamed Cantonese-style fish
By Ken Hom From Saturday Kitchen Ingredients For the fish 450g/1lb firm white fish fillets, such as cod or sole, skinned or a…
Tender pork belly with rice parcels
By Ching-He Huang From Saturday Kitchen Ingredients For the pork belly 650g/1lb 7oz pork belly, skin removed 2 tbsp rapeseed oil 1 tbsp…
Crab salad with deep-fried crab ‘bon bons’ and smoked bacon aioli
By Matt Tebbutt From Saturday Kitchen Ingredients For the dressing 500g/1lb 2oz crab shells, broken up 1 carrot, chopped 1 fennel, chopped 1 onion, chopped…
Cullen skink with quails’ eggs and scallops
By Matt Tebbutt From Saturday Kitchen Ingredients 400ml/14fl oz milk 300g/10½oz undyed smoked haddock 25g/1oz butter 1 onion, diced 1 potato, peeled and diced 50ml/2fl…