ST PATRICK'S DAY RECIPES | BBC GOOD FOOD
Celebrate St Patrick's Day with some of our favourite Irish recipes, including soda bread, Guinness chocolate puddings and Irish stew.
Provided by Good Food team
ROMANTIC RECIPES | BBC GOOD FOOD
Food of love - romantic recipes for you to share.
Provided by Good Food team
Number Of Ingredients 1
More about "how to carve fruit recipes"
ST PATRICK'S DAY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROMANTIC RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PAN-FRIED PORK CHOPS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours
Calories 559 calories per serving
- Place the pork chops, skin-side down, on a chopping board. Carefully run a sharp knife along the edge of the chops, removing the skin and leaving a thin layer of pork fat on the chop. (You could ask your butcher to do this for you.) Set aside.
- To make the marinade, pick and finely chop the rosemary leaves and most of the sage leaves, then lightly crush the unpeeled garlic cloves with the palm of your hand. Tip into a bowl and mix with 1 tablespoon of red wine vinegar and 3 tablespoons of olive oil. Rub the marinade into the pork chops, then cover and leave to marinate in the fridge for at least 30 minutes, or preferably overnight.
- When you’re ready to cook your pork chops, slice the pork skin into 1cm-thick lardons and place in a large frying pan on a medium heat. Fry the lardons, stirring occasionally, for 10 minutes until golden and crisp. Remove from the pan and drain on kitchen paper.
- With a sharp knife, lightly score the pork fat on the chops and place one on top of the other. Place the pan back on a medium-high heat, then use tongs to hold the chops fat-side down in the pan and sear for 3 to 4 minutes, until the fat has started to render.
- Lay the chops down flat in the pan, throwing in the garlic too, and cook for 7 minutes, turning every minute or so and basting with the lovely pan juices, until browned and cooked through.
- With 2 minutes of the pork cooking time left to go, quarter and core the pears, then nestle them into the pan alongside the chops and poke in the remaining sage leaves and cook for 1 minute.
- Remove the pork to a board to rest, then reduce the temperature to medium-low and leave the pears to caramelise for 5 minutes, stirring regularly.
- Slice the pork off the bone and carve into slices and squeeze the garlic from their skins. Serve with the caramelised pear, crispy sage, a little crispy crackling, your favourite style potatoes (I like hasselback) and some seasonal greens.
INSTANT POT® WHOLE ROAST CHICKEN RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 55 minutes
Calories 330 per serving
- Carve chicken; serve with gravy.
SLOW-COOKER PRIME RIB ROAST RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 4 hours 0 minutes
Calories 420 per serving
- Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.
VEGAN COTTAGE PIE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 105 minutes
Calories 337 calories per serving
Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large pan, heat 1 tbsp oil over a medium heat and sweat the onion, carrot and celery for 10 minutes until very soft and starting to caramelise. Add the sliced garlic and rosemary and continue to cook for 1 minute before adding the tomato purée. Cook for 2-3 minutes.
Add the fresh and dried mushrooms to the pan with the flour, reserving the liquid. Fry for 2-3 minutes, then add the mushroom liquid, stock, tinned tomatoes and balsamic. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the liquid is starting to reduce.
Add the lentils and continue to simmer for 10 minutes, or until the sauce is thick and glossy.
Meanwhile, blanch the potatoes for 4-5 minutes, until just tender. Transfer the lentils to a large pie dish. Arrange the potatoes on top so they overlap in circles. Mix the crushed garlic with the remaining oil and brush over the potato. Bake in the oven for 35-40 minutes or until the potatoes are crisp and golden.
PAN-FRIED PORK CHOPS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours
Calories 559 calories per serving
- Place the pork chops, skin-side down, on a chopping board. Carefully run a sharp knife along the edge of the chops, removing the skin and leaving a thin layer of pork fat on the chop. (You could ask your butcher to do this for you.) Set aside.
- To make the marinade, pick and finely chop the rosemary leaves and most of the sage leaves, then lightly crush the unpeeled garlic cloves with the palm of your hand. Tip into a bowl and mix with 1 tablespoon of red wine vinegar and 3 tablespoons of olive oil. Rub the marinade into the pork chops, then cover and leave to marinate in the fridge for at least 30 minutes, or preferably overnight.
- When you’re ready to cook your pork chops, slice the pork skin into 1cm-thick lardons and place in a large frying pan on a medium heat. Fry the lardons, stirring occasionally, for 10 minutes until golden and crisp. Remove from the pan and drain on kitchen paper.
- With a sharp knife, lightly score the pork fat on the chops and place one on top of the other. Place the pan back on a medium-high heat, then use tongs to hold the chops fat-side down in the pan and sear for 3 to 4 minutes, until the fat has started to render.
- Lay the chops down flat in the pan, throwing in the garlic too, and cook for 7 minutes, turning every minute or so and basting with the lovely pan juices, until browned and cooked through.
- With 2 minutes of the pork cooking time left to go, quarter and core the pears, then nestle them into the pan alongside the chops and poke in the remaining sage leaves and cook for 1 minute.
- Remove the pork to a board to rest, then reduce the temperature to medium-low and leave the pears to caramelise for 5 minutes, stirring regularly.
- Slice the pork off the bone and carve into slices and squeeze the garlic from their skins. Serve with the caramelised pear, crispy sage, a little crispy crackling, your favourite style potatoes (I like hasselback) and some seasonal greens.
INSTANT POT® WHOLE ROAST CHICKEN RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 55 minutes
Calories 330 per serving
- Carve chicken; serve with gravy.
SLOW-COOKER PRIME RIB ROAST RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 4 hours 0 minutes
Calories 420 per serving
- Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.
THAI FOOD, THAI RECIPES & FRUIT CARVING » TEMPLE OF THAI
From templeofthai.com
HOW TO CARVE A TURKEY: EASY STEP-BY-STEP GUIDE - FOOD NET…
From foodnetwork.com
RECIPES | IDEAS & INSPIRATION | WAITROSE & PARTNERS
From waitrose.com
HOW TO REHEAT TURKEY THE BEST WAY - ALLRECIPES
From allrecipes.com
15+ BEST TAMALE RECIPES | MYRECIPES
From myrecipes.com
SALAD RECIPES | OVER 100 IDEAS | WAITROSE & PARTNERS
From waitrose.com
BRITISH BREAD PUDDING RECIPE | ALLRECIPES
From allrecipes.com
10 BEST SWEETENED CONDENSED MILK FUDGE RECIPES - YUMMLY
From yummly.com
RECIPES | IDEAS & INSPIRATION | WAITROSE & PARTNERS
From waitrose.com
HOW TO REHEAT TURKEY THE BEST WAY - ALLRECIPES
From allrecipes.com
RECIPES - METROPOLITAN MARKET
From metropolitan-market.com
SALAD RECIPES | OVER 100 IDEAS | WAITROSE & PARTNERS
From waitrose.com
10 BEST SWEETENED CONDENSED MILK FUDGE RECIPES - YUMMLY
From yummly.com
BRITISH BREAD PUDDING RECIPE | ALLRECIPES
From allrecipes.com
LARGE SIZE RECIPES AND TIPS FOR QUANTITY COOKING-- ELLEN'S ...
From ellenskitchen.com
10 BEST HIGH PROTEIN LOW CARB LOW CALORIE RECIPES | YUMMLY
From yummly.com
BRITISH BREAD PUDDING RECIPE | ALLRECIPES
From allrecipes.com
10 BEST SWEETENED CONDENSED MILK FUDGE RECIPES - YUMMLY
From yummly.com
LARGE SIZE RECIPES AND TIPS FOR QUANTITY COOKING-- ELLEN'S ...
From ellenskitchen.com
10 BEST HIGH PROTEIN LOW CARB LOW CALORIE RECIPES | YUMMLY
From yummly.com