ple syrup and mustard in a small bowl and stir with a fork
Drain tuna, reserving 1 tbsp oil. Flake tuna and place in a medium bowl. Add ricotta, parsley, capers, lemon juice and garlic and mix well.
Spoon dip into a serving bowl: Drizzle with reserved oil and sprinkle with paprika. Serve with bread and asparagus.
Heat oil in a large saucepan on medium heat. Saute onion and garlic for 2-3 mins, until tender. Add wine and bring to a boil. Cook for 2-3 mins, until reduced by half. Add tomatoes and red pepper flakes. Bring to a simmer.
Stir in mussels. Cook, covered, for 2-3 mins, until mussels open. Stir in cream, peas and parsley. Simmer for 1-2 mins, until heated through. Garnish with additional parsley. Serve with bread and lemon wedges.
epper and garlic and saute
Spread the slices lightly with butter; cut 2 slices twice across, making 8 triangle pieces.
Cut the remaining bread in cubes until you have 4 cups.
Place layers of cubed bread in a buttered baking dish.
Sprinkle the layers with 1 cup grated cheese.
Combine and beat the other ingredients.
Pour these over the bread and cheese.
Place the triangles of bread upright around the edge to form a crown.
Bake the dish at 350\u00b0 for 20 minutes. Serve it at once.
ogether sour cream, mustard, mayo, and honey until smooth. Refrigerate until
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
1.
stirring, until browned. Drain and set giblets aside. Add remaining
00b0F. Season the chicken with salt and pepper and roast for about 40
Pat fish dry with paper towels. Dust with flour, shaking off any excess.
Heat oil in a large nonstick skillet on medium heat. Add fish and cook 2 mins each side, until tender and golden. Place on warm plates.
For the sauce, add shallot and butter to same pan and cook 1 min, stirring, until softened. Add wine and bring to a simmer. Stir in tomato and parsley and cook for another 30 seconds, until heated through. Spoon sauce over fish and serve with potatoes and salad.
he pan.
Add garlic and wine to the pan; bring
Preheat oven to 425\u00b0F. Heat a large oiled baking dish in oven.
Whisk together ingredients for rosemary marinade in a large bowl. Add spring onions, lemon wedges and rosemary. Add fish and turn to coat. Arrange fish, skin-side down, in hot baking dish. Top with prosciutto and bake for 20 mins.
Divide onion mixture between serving plates. Top with fish and roughly chopped prosciutto.
Heat the oil in a large saucepan on medium heat. Add the duck and onion and saute for 4-5 mins. Season with salt and pepper. Add the stock and bring to a boil. Reduce the heat to low and simmer for 25 mins.
Add the beans, tomato sauce, fennel and thyme and simmer 20 mins longer.
Bring water and rice to a boil in
To make the spice mix, combine all spices. Set aside.
In a medium saucepan, heat oil over high heat. Saute onion for 4-5 mins, until lightly golden. Add ground lamb, garlic and ginger. Cook for 5-6 mins, breaking up lumps, until browned. Add spice mix, reduce heat and cook, covered, for 8-10 mins, stirring occasionally.
Add peas, lentils and 1/2 cup water. Cook for 4-5 mins, until liquid evaporates. Remove from heat. Season. Add tomatoes and mint. Serve with yogurt and pappadums.
skillet over medium heat and cook chicken until slightly browned
In a large skillet, heat 2 tablespoons salad oil and saute rice until golden brown.
Combine soup mix and water and stir into rice.
Cover and simmer 30 minutes or until liquid is absorbed. In another skillet heat remaining oil and saute shrimp quickly for about 1 minute.
Add eggs, stirring constantly, and cook 1 to 2 minutes.
Add salt, pepper and soy sauce.
Stir shrimp and egg mixture into soup-rice mixture, heat 2 to 3 minutes.
Serve topped with scallions.
Makes 4 to 6 servings.
luminum foil. Season each one with salt and pepper. Place one tablespoon
br>Rub salt over cucumber and onion slices; squeeze out excess
ir in salt and top with ice. Let