Here are some of our favourite recipes featuring the humble carrot. Make-ahead summer dessert recipes. Stir in the leaves from the coriander and top with a few mint leaves.From Eat: The Little Book of Fast Food by Nigel Slater (Fourth Estate, RRP £26)Buy it from the Guardian Bookshop here. Once you catch a guardian fish… Heat coconut oil in a large, heavy-bottomed saucepan over medium heat. Heat olive oil in a large saucepan. Salmon pollitchattu. Keep the cooking water for a sauce or soup. Remove the pot from the heat and leave aside, still covered, until you wish to eat them. Easy . 3. (This will make twice as much as you need.) Cook gently to fully infuse. When hot, add a little oil and place the fillets in the pan, skin side down. In a medium pan, add 4 tbsp of the red wine reduction to the brown butter, followed by the mushrooms, remaining garlic, oven-dried tomatoes and chopped parsley. Healthy ... A light and fresh fish dish dressed with a dill, parsley and mustard sauce- radishes and red onion give extra texture and flavour 35 mins . Seal and leave for at least 12 hours before using. 4. Sprinkle over the garlic, thyme and olive oil, then season with salt, pepper and sugar. Take off the heat, but keep the fish in the pan to finish off the cooking. For more information, visit fishonline.org, Raymond Blanc’s braised fillet of turbot, scallops, herb and garden vegetables. ... A brilliant all-in-one dish that's perfect for a Friday night fish supper or summer roast 1 hr and 25 mins . These chilli tomato prawns are quick and simple with a punchy flavour. Aubergine and cherry tomato curry. This dish is as joyous to behold as it is to eat. (Find full step-by-step instructions online at, Summer food: The best canape recipes for New Year's Eve, Summer food: The best sweet treat recipes for lazy holidays, 'Just what the doctor ordered': Clarke Gayford shares sweet holiday snap, Mystery solved: Why your two minute noodles take three minutes to cook in UK, Snapchat wants you to post. Allow most of the juice to reduce so the sauce just coats the prawns. Gluten-free . Add white wine, cover and steam until mussels are just cooked. For the red wine shallotslarge banana shallots 4, peeledred wine 150ml, red wine vinegar 75mlcaster sugar 75gCornish sea salt. Use plenty of butter and only cook one helping at a time. It has a fairly subtle taste, greatly enhanced by ingredients that marry well. Stored in a sterilised jar in the fridge, these pickled shallots will keep for 3 months. https://www.bonappetit.com/recipes/slideshow/summer-vegetables-slideshow Charred nectarine & prosciutto panzanella. Monkfish Mould 'Lotte a L'Imperatrice' is my favourite french fish recipe. Easy For an easy - but impressive - midweek meal Nathan Outlaw's Grilled bream with mustard and tarragon sauce Spend more time with guests when entertaining this summer with our make-ahead dessert recipes. Easy . Add cream to cooking liquor and reduce to thicken. Roasted aloo gobi salad. Melt over a medium heat and simmer until the butter starts to bubble and turn a light brown colour. For the finest results, the meat should not be allowed to get cold. Put half the paste in a pan, fry for a couple of minutes, stirring regularly, then add a 400ml can of coconut milk, a head of pak choi, cut into large bite-sized pieces, and 8–10 shelled large, raw prawns. The combination of pickled mushrooms, parsley and garlic works with the sweet, slightly acidic semi-dried tomatoes to bring out the best in the gurnard. Using a small knife, cut out the core and seeds and lay the tomatoes cut side up on a foil-lined tray. Serves 4shallots 6white wine 140mlwhite wine vinegar 3 tbspwhipping cream 250mlflat-leaf parsley a large bunchsorrel small bunch, coarse stalks removed, Preheat the oven to 200C/gas mark 6. See what Dylan Rhodes (dobs891) has discovered on Pinterest, the world's biggest collection of ideas. Sit the turbot fillets on top of the mushrooms and cover with a lid. Add the spring onion, garlic and ginger, cooking for three minutes to soften. Bring to the boil over a medium heat and let bubble until the liquor is well reduced and syrupy, then remove from the heat and let cool. Return mussels to the sauce, add a large handful of chopped parsley and toss. Warm through gently over a low heat and taste for seasoning, adding salt and pepper as needed. Serve with a quartered lemon and green salad. Cut the tomatoes lengthways into quarters. Pour into a hot sauceboat or individual heated butter dishes. Photograph: Jean Cazals for Observer Food Monthly. Dab with vinegar butter. This fish recipe is so simple as it uses a ready-made sauce, or, take the time to make your own cheese sauce 50 mins . Add mussels and stir constantly over medium heat until they start to open. () Denotes recipes without meat or fish. Add the spinach, cook for 10 seconds, then add the cucumber and take off the heat. Serves 4For the cucumber ribbonscucumber ½sea salt, For cooking the fish and scallopsturbot fillets 4 (150g each)unsalted butter 4 tbsp, softenedlemon juice 4 squeezessea salt 4 pinchesfreshly ground black pepper 2 pinchesunsalted butter 20g knobbanana shallot 50g, peeled and slicedgirolles, chanterelles or white button mushrooms 120g, cleaned and sliceddry white wine, such as chardonnay, 100mlwater 80mlhand-dived large scallops 4 (about 120g), cleaned and halved, To finish the saucewhipping cream 1 tbspcold unsalted butter 20g, dicedbaby spinach 100g, washedlemon juice 1 tsp, or to tastechives ½ tbsp, choppedchervil ½ tbsp, choppedplum tomato flesh 20g, diced, skinned (optional)For the garnishbaby cress or other salad leaveschives and chervil a little extra, chopped. Meanwhile, bring the wine to the boil in another pan and boil for 10 seconds. Summer recipes. Put the wine, wine vinegar and sugar into a saucepan and bring to a simmer over a medium heat. Serve swiftly.Jeremy Lee is head chef at Quo Vadis in Soho, London, W1, Where possible, please ensure your fish is sustainably sourced. There are fish recipes that seem particularly appropriate to high summer. Render smooth and pass through a very fine sieve. Toss the meat and green juices into hot foaming butter until the meat is cooked through and the juices turn pink. Cook for two to four minutes, depending on the thickness of each fillet, until crisp and golden. The delicately scented steam arising from the dish belies the freshness and zip of ingredients cooked judiciously. Heat your oven to 110C/gas mark ¼. For 2prawns, lemongrass, coconut milk, coriander, turmeric, garlic, bird's eye chillies, groundnut oil, galangal or ginger, pak choi, mirin, fish sauce, lime, mint. Gurnard can handle big bold flavours. Spoon the sauce onto a plate and sit the hake on top. For the white wine shallotsFinely chop the shallots, rather than slice into rings. 2. Add onion and garlic with salt and gently fry until soft. Herby almond plaice parcels. Recipes Chickpea pancakes with lime-pickled paneer. 3. Cook in the oven for 5 minutes. Serve hot in Chinese steamed buns or wrapped in flatbreads. Serves 4gurnard 4, about 600g each, scaled, gutted, filleted and pin-bonedred onion 1, peeled and choppedgarlic 4 cloves, peeled and choppedred wine vinegar 100mlcaster sugar 50gred wine 100mlunsalted butter 150gthyme 1 sprigolive oil 50mlJapanese cultivated mushrooms, such as shiitake, shimeji or oyster 400gshallot 1, peeled and choppedlight rapeseed oil for cookingoven dried tomatoes 1 quantity (see below)flat-leaf parsley 2 tsp, choppedCornish sea salt and freshly ground black pepper, To servewatercress 1 bunch, washed and trimmedred or white wine shallots 2 tsp (see below), For the oven-dried tomatoesripe plum tomatoes 8garlic 2 cloves, peeled and slicedthyme 2 sprigs, picked and choppedolive oil 100mlCornish sea salt and freshly ground black peppercaster sugar to taste. Here is a selection of those columns, personal, practical, often a little eccentric, an archive of recipes and journalism from the Guardian website. Strawberry and fennel seed kulfi. Remove mussels to a warm oven. Serves 4live lobsters 1.8kg carrot 1onion 1water 1 litrewhite wine 150mlherb bouquetbutter 170glemon 1green salad. Proceed as above, using white instead of red wine and wine vinegar. Finish with the chopped herbs and diced tomato, if using. It will take about 5 minutes to extract the meat from each fish. 2. To cook the fish, heat a non-stick frying pan over a medium heat. Finish with 2 teaspoons of mirin, a tablespoon of fish sauce and the juice of a lime, or to taste. Lay the turbot fillets on a board. 39 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Sample fish dishes with sea bass, cod or tuna. Put the remaining butter into the pan, heat and scrape up any remaining bits. Slice the shallots into fine rings and put into a clean container. It is half-cooked in a court bouillon and kept warm until the cooking is finished in butter. Place in a pan with the wine and vinegar. Lightly dress the hake with olive oil and steam gently on a suitable dish then lay in a bain marie until cooked, roughly 6-8 minutes. In an ovenproof sauté pan over a medium heat, melt the butter and sweat the shallot for 2 minutes. Remove from the heat and allow to cool and settle. Turmeric milk. Rinse under cold water to defrost and remove the salt. 1. Add the rest of the red wine vinegar, stirring to deglaze the pan, and season with salt and pepper to taste. This dish encapsulates modernity, freshness and purity of flavours. Serve spooned in heated Chinese buns with a sprinkle of chilli flakes to give extra pep for those who like a little spice. 1. Check the seasoning and add a little lemon juice. Cook for 2 minutes, stirring all the time. When hot, add the olive oil followed by the mushrooms. Add a pinch of salt. If you are lucky enough to have caught your own these holidays, that's great - if not, these recipes will turn your store-bought seafood into something sensational. Carrot recipes. But if you put it in a sauce made from the pan juices, it can be kept for a day or two and reheated.From The Ballymaloe Cookbook by Myrtle Allen (Gill & Macmillan, RRP £24.99). 10 Yotam Ottolenghi recipes in season for Australian summer. This recipe for dab with vinegar butter is quick and easy to … Put the red onion, a quarter of the garlic, half of the red wine vinegar, the sugar and red wine into a small saucepan. Nothing is more welcoming on a warm summer evening than a chilled glass of something special. Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. The fish is delicately steamed on a bed of shallot and mushrooms, allowing its natural juices to leak out and create a wonderful jus. The spring onion, garlic and the juices turn pink the boil and simmer for a few,... Extract the meat from each fish a lid are inexpensive, a tablespoon of fish sauce and the of. 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