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Top chefs at home: Jérôme Ponchelle
By Catherine O'Dolan on 09/09/2010 11:38:49
Jérôme Ponchelle, Executive Chef at The Capital Restaurant, and father of Alexis, four, and Téo, three, on home-cooked food and the recipe for his favourite family pudding
.Steamed Chocolate Sponge PuddingServes 6Ingredients100g (3oz) unsalted butter150g (5oz) caster sugar2 eggs1 egg yolk200g (7oz) self-raising flour50g (2oz) cocoa powder50g (2oz) grated chocolateMethodMix together the butter and sugar work until it forms a creamy
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Top chefs at home: Tristan Welch
By Catherine O'Dolan on 09/09/2010 11:45:46
Tristan Welch, Head Chef of Launceston Place, and father of twins Felix and Tintin, 15 months, talks fine dining with his family and reveals a recipe for tasty Cheddar meatballs
With Cheddar MeatballsServes 4IngredientsFor the meatballs:1 medium onion, finely choppedA knob of butterA pinch of salt280g (10oz) sausage meat50g (2oz) mature Cheddar cheese grated30g (1oz) breadcrumbs Olive oil5 medium-sized tomatoesFor the spaghetti:400g
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Top chefs at home: Henry Dimbleby
By Catherine O'Dolan on 09/09/2010 11:24:28
The co-founder of Leon, and father of George, two, and Johnnie, four months, reveals what his family eats at home and a traditional, tasty recipe
teaspoons tomato purée½ a tin (200g) of chopped tomatoes650–750ml (1½ pints) chicken stock2–3 potatoes (preferably Maris Piper)2 tablespoons salted butter, meltedSalt and pepperMethodSoak the beans overnight in plenty of water. When you’re ready to start
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Top chefs at home: Richard Bertinet
By Catherine O'Dolan on 09/09/2010 11:45:47
Richard Bertinet, owner of The Bertinet Kitchen, and father of Lola Maude, three, Tom, six, and Jack, nine, on family meals and the recipe for perfect pesto
to the mix, pulsing in bursts until you have the texture you want. Taste and season with a little salt if you think it needs it – but remember that Parmesan is quite salty anyway.The Bertinet Kitchen, 12 St Andrew's Terrace, Bath BA1 2QR. Tel: 01225 445531
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Tandoori Phal by Atul Kochhar
By Atul Kochhar on 17/04/2010 18:09:23
Head chef at Benares Restaurant and Bar offers a favourite recipe
INGREDIENTSFor the grilled fruits:1 red apple, cut into four, seeds removed1 green apple, cut into four, seeds removed½ mango, cut into 4 cm dices2 slices of pineapple1 star fruit, cut in four to six slicesFor the marinade: 2 tbsp honey1 tsp toasted
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Real Fish Fingers by Mark Hix
By Mark Hix on 20/04/2010 13:20:35
The celebrity chef offers a favouritechild-friendly recipe
more evenly shaped fingers.Serves two adults and two childrenSuitable from 9 months+ (omit seasoning for babies)INGREDIENTS250g fresh firm white fish fillet, or haddock, skinned 60g plain flour 1 free-range egg, beaten 100g fresh white breadcrumbs
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Linguine With Pesto
By Junior on 16/09/2011 16:32:46
Budding chefs will enjoy making this Italian dish with a beautiful green sauce
, pesto is made with a pestle and mortar, which is perfect for pounding the ingredients – borrow one from a friend if you don’t have one. You can also make it in a food processor.Ingredients40g (11/2oz) of Parmesan1/2 clove garlicPinch of salt40g (11/2oz
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Smoked Pollack Rarebit by Gillon Meller
By Gillon Meller on 17/04/2010 19:04:15
Head chef at The River Cottage offers a favourite recipe
into smaller pieces. Smoked pollack (smollack) is our fish of choice, but smoked haddock can stand in if necessary.Serves fourINGREDIENTS500g smoked pollack (or smoked haddock) fillet300ml whole milk75g unsalted butter50g plain flour200ml beer (a good
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Raymond Blanc's Haddock & Leek Fishcakes
By Catherine O'Dolan on 07/08/2010 12:58:39
Mmmm, delicious! Divine recipes from Michelin-star chef Raymond Blanc
100g leeks, washed and sliced into 2mm10g water5 g unsalted butter1 pinch of white fine ground pepper1 pinch of salt225g Desiree potatoes, cooked in their skins, and grated40g Gruyere cheese, gratedFor the eggwash20g whole milk1 free range size 3
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Winter Warmer Recipe: Shepherd's Pie
By Fiona McKim on 30/11/2011 16:39:00
Michelin-starred chef Michael Caines' gourmet twist on the classic comfort food
Serves: 4Preparation Time: 30 minutesCooking Time: 1 hourShepherd’s pie mix:300g lamb mince500ml lamb stock (or a good chicken stock)50g carrot, diced small50g celery, diced small50gr Celeriac, diced small50g onion diced2 cloves garlic minced15g
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