PERUVIAN CEVICHE | SEAFOOD RECIPES | JAMIE OLIVER RECIPE
During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant – it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you’ve got mega fresh fish it’s an absolute dream and delight to make and eat.
Total Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
- Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
- Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
- Pop the lid on and place in the fridge to chill – this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
- You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
- Throw most of the herb mixture into the bowl with the fish and very quickly toss it together – no more than 10 seconds.
- Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
- Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.
Nutrition Facts : Calories 146 calories, FatContent 6.4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 20 g protein, CarbohydrateContent 2 g carbohydrate, SugarContent 1.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
NADIYA HUSSAIN'S BEEF BURGERS & BACON JAM RECIPE | FAMILY ...
Topped with a delicious homemade bacon jam and oozing fried egg, Nadiya Hussain's beef burgers, as seen on her BBC series, Nadiya's Family Favourites, are the ultimate comfort food and why not try them for brunch?
Provided by Nadiya Hussain
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield Serves 5
Steps:
Begin by making the jam. Put a medium saucepan on a medium heat. Add the oil and as soon the oil is hot, add the garlic, onion and chilli flakes. Cook until the onion is tender.
Add the bacon and cook for a few minutes. Stir the instant coffee into the hot water along with the sugar. Add to the bacon and onion. Now add the vinegar and maple syrup and turn the heat to high. Once it boils, turn the heat down and leave to cook gently on a low to medium heat for at least an hour, until all the liquid has reduced and it takes on a sticky jam texture. I like to leave the jam bitty, but if you prefer it smooth you can blitz it in a blender. Set aside.
Now make the simple burgers. Put the beef mince into a bowl and add the onion salt, pepper and garlic. Get your hands in there and mix until everything is well combined. Divide the mixture into 5 equal amounts, about 200g each. Squash them into patties, making sure they are not thick in the centre.
Place a large non-stick frying pan on a high heat. Add the oil, then gently place the patties in the pan. Fry for 5 minutes on one side, then flip them over and fry for 5 minutes on the other side. Place a slice of the cheese on each patty and just give it a few minutes to melt. Once the patties are cooked, put them on a tray.
Split your brioche buns and toast both sides. Once they are toasted, place a lettuce leaf and a patty on one half of the brioche, cheese side up, and smother the bacon jam over the top. Using the same pan, add a little extra oil and whack the heat up. Fry the eggs until crispy around the edges – I like to keep my yolk runny, but if you don’t, cook until the yolks are firm.
Lay a fried egg on top of each cheese-topped patty. Put the other half of the brioche on top, and enjoy.
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RICK STEIN BEEF SHORT RIB STEW RECIPE | EASY ONE-POT ...
From thehappyfoodie.co.uk
Heat the oil in a large flameproof casserole dish. Add the ribs and brown them all over, then set them aside. Add the onion, carrots, celery and garlic and cook over a low-medium heat until softened. Put the ribs back in the casserole dish and add the red wine, tomatoes, orange peel, herbs and beef stock. Season with the salt, sugar and peppermix. Bring to a simmer, cover with a well-fitting lid and cook for 2–2½ hours or until the beef is tender and comes away easily from the bone.
Transfer the ribs to a plate and cover them with foil while you finish the sauce. Strain the liquid through a sieve into a bowl, pushing the vegetables down with the back of a ladle to extract as much flavour as possible. Discard the vegetables and herbs. Pour the liquid back into the casserole dish and boil hard until reduced by two-thirds to make a thickened and well-flavoured sauce.
For the vegetable and pancetta garnish, put the baby carrots and shallots in a shallow pan. Add 300ml of water and a tablespoon of butter, then season with the sugar and salt. Cover with a lid and bring to the boil, then simmer until the carrots and shallots are tender. Remove the lid and reduce the liquid to a sticky glaze.
In a separate small pan, fry the mushrooms and the pancetta together in a little butter for a couple of minutes. Add them to the carrots and shallots.
Put the ribs back in the sauce and warm them through for a minute or so, then add the carrots, shallots, mushrooms and pancetta. Serve topped with some chopped parsley.
Dauphinoise potatoes or aligot both make good accompaniments.
To make Rick’s Peppermix, blitz 1 chipotle chilli (seeds removed), 1 pasilla chilli (seeds removed), 2 tbsp black peppercorns, 2 tbsp white peppercorns, 2 tsp Sichuan peppercorns and 1 tbsp salt in a spice grinder and store in a jam jar until required. You only need 1 tsp of peppermix for this recipe.
Tip: It may not look enough but one short rib per person is perfect.
RICK STEIN BEEF SHORT RIB STEW RECIPE | EASY ONE-POT ...
From thehappyfoodie.co.uk
Heat the oil in a large flameproof casserole dish. Add the ribs and brown them all over, then set them aside. Add the onion, carrots, celery and garlic and cook over a low-medium heat until softened. Put the ribs back in the casserole dish and add the red wine, tomatoes, orange peel, herbs and beef stock. Season with the salt, sugar and peppermix. Bring to a simmer, cover with a well-fitting lid and cook for 2–2½ hours or until the beef is tender and comes away easily from the bone.
Transfer the ribs to a plate and cover them with foil while you finish the sauce. Strain the liquid through a sieve into a bowl, pushing the vegetables down with the back of a ladle to extract as much flavour as possible. Discard the vegetables and herbs. Pour the liquid back into the casserole dish and boil hard until reduced by two-thirds to make a thickened and well-flavoured sauce.
For the vegetable and pancetta garnish, put the baby carrots and shallots in a shallow pan. Add 300ml of water and a tablespoon of butter, then season with the sugar and salt. Cover with a lid and bring to the boil, then simmer until the carrots and shallots are tender. Remove the lid and reduce the liquid to a sticky glaze.
In a separate small pan, fry the mushrooms and the pancetta together in a little butter for a couple of minutes. Add them to the carrots and shallots.
Put the ribs back in the sauce and warm them through for a minute or so, then add the carrots, shallots, mushrooms and pancetta. Serve topped with some chopped parsley.
Dauphinoise potatoes or aligot both make good accompaniments.
To make Rick’s Peppermix, blitz 1 chipotle chilli (seeds removed), 1 pasilla chilli (seeds removed), 2 tbsp black peppercorns, 2 tbsp white peppercorns, 2 tsp Sichuan peppercorns and 1 tbsp salt in a spice grinder and store in a jam jar until required. You only need 1 tsp of peppermix for this recipe.
Tip: It may not look enough but one short rib per person is perfect.
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