br>Serve with plenty of crusty bread cubes.
eftovers were refrigerated, continue with recipe method as below.
Remove
Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.
re-heating it.
Turn bread dough out onto a lightly
In medium bowl pour starter and warm water, mix until smooth. Add flour and beat until smooth, about 3 minutes, it will be quite stiff.
Oil a large, deep bowl, scrape biga into it, cover with oiled plastic wrap and let rise for 12 - 18 hours, it will likely rise up and then fall back in on itself.
Use as directed for the biga in your favorite Italian bread recipe or in the Chewy Italian Bread recipe #176167.
Bring 2 cups water and oil to a boil. Simmer for 1 min then add remaining ingredients (except crusty bread). Season to taste then bring to a boil again. Reduce heat to low and simmer, covered, for 12-15 mins. Carefully transfer fish to serving bowls. Discard any unopened mussels then spoon mussels and liquid over fish. Serve with crusty bread.
Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
Note: Refrigeration makes oil \"cloudy\". If you remove the marinated feta from the refrigerator 1 hour before serving, the \"cloudiness\" will disperse, and the oil will be clear.
ins.
Meanwhile, for the bread topping, heat the oil in
ven to 350\u00b0F. Place bread, Parmesan cheese and basil in
Combine tomatoes, garlic and oregano in a shallow serving bowl. Pour over olive oil and vinegar and season to taste. Toss to coat and stand at room temperature for 20 mins.
Serve with crusty bread for dipping.
opped with parsley. Accompany with crusty bread.
Preheat oven to 350\u00b0F.
Heat oil a large Dutch oven over high heat. Saute salami, onion and garlic for 2-3 mins, until onion is tender. Add rice and stir until coated in oil. Stir in wine and cook for 2-3 mins, until liquid evaporates. Add diced tomatoes, stock and 1/2 cup water. Bring to a boil then cover tightly and bake for 15 mins. Stir in remaining ingredients. Cover and let stand for 10 mins.
Top with extra parsley. Serve with salad and crusty bread.
xtra thyme and serve with crusty bread.
Cook pasta in boiling salted water until al dente. Drain and return to pot.
Add Parmesan and butter. Cook over low heat for 1-2 mins, until melted. Add remaining ingredients and toss to combine. Serve with extra Parmesan and crusty bread.
Preheat oven to 400\u00b0F.
Cook pasta in boiling salted water for 5 mins, until al dente. Drain and transfer to a large mixing bowl. Add tomato sauce and stir to combine. Transfer to a large baking dish.
Arrange sliced cheese over top of pasta. Drizzle with olive oil. Sprinkle basil leaves on top, tucking under cheese in places. Bake for 20-25 mins, until cheese is golden and melted and sauce is hot and bubbling. Serve with salad and crusty bread, if desired.
ith chives and serve with crusty bread.
In a heavy-bottomed saucepan, melt butter on low heat. Cook fennel for 5 mins, stirring, until golden and soft.
Add potatoes and stir in flour. Add stock and bring to a simmer. Cook for 10 mins, until thickened. Add fish pieces and cook for 6 mins, until tender. Stir in hot milk and heat slowly without boiling. Season to taste and stir in parsley. Ladle into serving bowls and serve with crusty bread.
Cook tagliatelle in boiling salted water until al dente. Drain.
Meanwhile, whisk together egg yolks, heavy cream and Parmesan. Set aside.
Heat oil in a large pan. Add pancetta and cook for 2-3 mins. Add tagliatelle and spinach. Toss until spinach is just wilted. Add egg mixture and toss to coat.
Serve immediately sprinkled with extra Parmesan cheese, a grinding of black pepper and crusty bread.
Heat a large nonstick skillet or grill pan on high heat. Cook the haloumi for 1-2 mins each side, or until golden.
Place the haloumi on a platter. Sprinkle with the pomegranate seeds (the easiest way to do this is to hold the pomegranate half over the platter and hit the rind with a wooden spoon).
Drizzle with lemon juice and olive oil and sprinkle with basil and black pepper. Serve with crusty bread.
Combine corn, flour, chopped cilantro, onions and egg. Mix until just combined. Season to taste.
Heat a nonstick frying pan over medium heat. Lightly coat with oil. Working in batches, spoon 1/4-cupfuls of batter into pan, flattening slightly, and cook for 3-4 mins per side, until cooked through. Set aside and cover to keep warm.
Add bacon and fry for 4-5 mins per side, until golden and crisp. Drain on paper towels.
Serve fritters with crispy bacon, tomato salsa, reserved cilantro, arugula and crusty bread.