Jerk spiced shoulder of goat
By James Cochran From Saturday Kitchen Ingredients 1 shoulder of goat 200g/7oz ready-made jerk seasoning oil, for frying 100g/3½oz corn nuts (toasted…
Blood orange and burrata salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the dressing 200g/7oz anchovies 4 garlic cloves milk, to cover 50ml/2fl oz double cream 150g/5½oz butter 50ml/2fl oz olive oil…
Steamed shellfish with cauliflower
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod brandade 500g/1lb 2oz fresh cod medium grain sea salt or kosher salt, to cover dash olive…
Mushroom doner
By Sabrina Ghayour From Saturday Kitchen Ingredients For the chilli sauce 400g tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster sugar good…
Saturday Kitchen Recipes 26 Jan 2019
Jerk spiced shoulder of goat ● Steamed shellfish ● Blood orange and burrata salad ● Chateaubriand & bone marrow sauce…
Saturday Kitchen Recipes 19 Jan 2019
Venison faggots ● Tangerine beef ● Steamed lobster ● Roast hake ● Green peppercorn and lemongrass coconut broth
Steamed lobster with coriander pesto and roasted chickpeas
By Michel Roux Jr. From Saturday Kitchen Ingredients 1 cooked lobster 200g/7oz cooked chickpeas, drained and rinsed 2 lemons, juice only 100ml/3½fl oz vegetable stock 4…
Tangerine beef
By Michel Roux Jr. From Saturday Kitchen Ingredients For the beef and marinade 100ml/3½fl oz light soy sauce 100ml/3½fl oz sherry 100ml/3½fl oz tangerine juice 2 garlic cloves,…
Roast hake, cockles in beef sauce, chive butter cream
By James Tanner From Saturday Kitchen Ingredients 300g/10½oz hake fillet, scaled and pin-boned fine salt, for salting 150ml/5fl oz beef stock 150ml/5fl oz red wine 150g/5½oz cockles in shells 1 garlic clove,…
Green peppercorn and lemongrass coconut broth
By Anna Jones From Saturday Kitchen Ingredients 4 tbsp coconut oil thumb-size piece fresh root ginger (about 50g/1¾oz), or to taste, peeled and roughly chopped…