Stuffed cabbage
For this recipe you will need a 6 pieces of clean muslin. By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed…
Sweetcorn purée and roasted salmon with chargrilled corn, baby corn and sobrasada
By Matt Tebbutt From Saturday Kitchen Ingredients For the sweetcorn 4 baby sweetcorn 3 corncobs 1–2 tsp white wine vinegar 2 tsp extra virgin olive…
Saturday Kitchen Recipes 27 Jan 2018
Grilled scallop ● Sweetcorn purée and roasted salmon ● Stuffed cabbage ● Harissa-roasted monkfish ● Squash, pecan, spinach and blue…
Beef olives and onion beer gravy
By Michel Roux Jr. From Saturday Kitchen Ingredients 2 tbsp vegetable oil, for frying 1 shallot, finely chopped 2 tbsp chopped mushrooms 120g/4½oz beef mince 2…
Chicken velouté soup with cheese croquette and truffle
By Michel Roux Jr. From Saturday Kitchen Ingredients 6 chicken wings 125ml/4fl oz dry white wine 1 thyme sprig 6 button mushrooms 1 litre/1¾ pints white chicken stock…
Saturday Kitchen Recipes 20 Jan 2018
Whole roasted celeriac with hazelnuts ● Tuna tartare ● Chicken velouté soup ● Beef olives ● Red mullet,…
Tuna tartare with confit duck egg yolk
You’ll need a cooking thermometer to keep the egg yolk at a constant temperature for the duck egg confit. By Michel…
Saturday Kitchen Recipes 13 Jan 2018
Keralan kozhi kuttan ● Pork faggots ● Shellfish minestrone, crab and saffron blini ● Linzer torte ● Venison with…
Linzer torte with crème fraîche
For this recipe you will need a 23–25cm/9–10in tart tin. The “Linzer Torte” is considered the oldest known cake in…
Shellfish minestrone, crab and saffron blini, deep-fried prawns in vermicelli
For this recipe you will need a deep-fat fryer. By Matt Tebbutt From Saturday Kitchen Ingredients For the shellfish minestrone 2 celery sticks, finely…