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.
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.
he chicken on all sides with salt and pepper. Heat the oil
icer.
Combine with salt, lime juice, oil and aji. Knead until
he ingredients in a creamy and homogeneous mixture. In a non
epare the grill for indirect and direct cooking over medium-high
or plastic), shake up breasts with seasoned flour.
Heat 2
ason the tri tip with salt, pepper onion and garlic powder. Set
Grind peppercorns and mix with 6 tablespoons butter.
Melt the remaining butter in a large skillet along with the oil and when sizzling, toss in the minced garlic and mushrooms.
Saute over moderate heat, seasoning with salt and pepper and tossing occasionally for about 5 minutes.
Remove with slotted spoon and keep warm.
o paper towel. Sprinkle chicken with salt and pepper. Dredge chicken in
Melt 2 Tablespoons butter in a large skillet with a lid, over medium heat.
Add scallion whites, lemon zest, broccoli, water, salt and pepper.
Cover and cook until broccoli is bright green and starting to soften (3-4 minutes).
Add shrimp and peas.
Cover and cook, stirring occasionally, until shrimp are opaque and peas are tender (4-6 minutes).
Add lemon juice, scallion tops and 2 Tablespoons butter.
Season with salt and pepper.
owel.
Sprinkle chicken thighs with salt and pepper.
Dredge chicken
utter, sage, thyme and parsley until well combined.<
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.