Core the pineapple and cut it into quarters.
Thinly slice of bits of the quarters. Make your slices as thin as possible.
Arrange the slices on a plate in one or two layers. I tend to go for one.
Put the sugar into a mortar and pestle and then add the mint leaves.
Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
Sprinkle the sugar over the top of the pineapple slices and serve.
ive it a bash,\" says Jamie.
I presume he is
live oil and butter.).
Jamie continues to say: once cooked
In a food processor, combine prawn, egg white, garlic and fish
live oil and fry the prawn shells until well-coloured and
nd peel.
For the prawn paste , pound the shallot, garlic
For the marinade-Combine all ingredients and mix well. Set aside.
Peel and devein prawns, leaving the tails intact.
Thread 3 prawns onto each skewer, through the tail and then through the body of the prawn. Place into a shallow dish.
Pour over the marinade, cover and return to the fridge to keep cool (or place them back in your esky if outdoors.) Allow to stand at least 30 minutes.
Heat your BBQ or grill. Add the kebabs and pour over any remaining marinade. Cook for a few minutes on each side until done.
Top with a mint leaf, prawn, 1 tbsp noodle mixture, cucumber
nd dried apricot. **For most recipes that call for preserved lemon
Put a large pan of salted water on to boil.
Slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
Put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
Heat a very large frying pan (a 14-inch is a good start), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp.
Your water will now be boiling, so add the penne to the pan with the salted water and cook according to the ...
Combine water, vinegar and salt in a pot. Bring to a boil.
Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2\" slices. Cut slices into 1/2\" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.
Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.
preheat oven to 190 or gas mark 5, tip mincemeat into bowl add big pinch of the cinnamon, lemon zest, walnuts and port mix well.
core apples with corer and stuff the hollow holes wirh the mincemeat mix.
beat the egg and milk together. Lay pastry on a floured surface and roll out to thickness of 50p about 3 mm? (half thickness of pound coin) im rubbish with these kind of measurements.
cut into eight even sized squares and lightly brush each with egg and millk wash. scatter half of demmerara sugar evenly across squares and then dust ...
Preheat oven to 425\u00b0F
In a large bown, mix together beef and pork.
In a food processor, process the bread into crumbs, add to meat mixture.
Add seasonings and egg, mix well.
With wet hands roll mixture into balls.
Warm a large saute pan over med. high heat.
Add 3-4 tablespoons oil to the pan.
Fry the meatballs until nicely browned on all sides.
Transfer to a 9 by 13 baking dish.
Chop onion and saute with garlic in 1 tbsp oil.
Add tomatoes and about 1/2 cup torn basil and simmer 10 minutes.
Pour over ...
Place the chicken breasts between 2 layers of baking paper and using a rolling pin, bash the chicken breasts until they're about 1cm thick. Season with salt, pepper and a drizzle of oil. Rub all over, then set aside.
Heat a good glug of olive oil in a pan over low heat. Prick 4 chillies and add to the pan along with two-thirds of the garlic, the basil stalks and half of the basil leaves. Cook for 15-20 minutes until softened but not coloured.
After 20 minutes remove the basil leaves (which should be beautifully translucent) and save ...
Preheat oven to 425 degrees F.
Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
Turn over the roast & slice a pocket into the side of the loin by going about 3\" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just ...
In a small chopper combine the ingredients and chop.
Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
Once the mushrooms have started to turn a golden ...
Put the quinoa into the pan and generously cover with boiling water and the lid.
Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until ...
Preheat the oven to 190\u00b0 Celsius.
Rub together the flour and the fat.
Add the eggs and bring together carefully.
Chill in the refrigator for 1 hour.
Once your pastry has chilled roll it out to fit an 11-inch/28-centimeter tin with a removable bottom and bake it blind for 10 minutes.
Lower the oven temperatur to 180\u00b0 Celsius.
Mix all the filling ingredients together then pour the filling into the pastry case.
Sprinkle over the goat's cheese, lay over the pancetta slices and then finish off with a drizzle of thyme ...