PERFECT STYLE RECIPES
PERFECT PANCAKES - RECIPES, COUNTRY LIFE AND STYLE ...
Steps:
- Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, stirring very gently until just combined. Melt butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.
THAI-STYLE MUSSELS | SEAFOOD RECIPES | JAMIE MAGAZINE
Total Time 15 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Wash the mussels thoroughly, discarding any that aren’t tightly closed.
- Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
- In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
- Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
- Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels.
- Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.
Nutrition Facts : Calories 328 calories, FatContent 18.8 g fat, SaturatedFatContent 11.5 g saturated fat, ProteinContent 26.2 g protein, CarbohydrateContent 13 g carbohydrate, SugarContent 6.7 g sugar, SodiumContent 2 g salt, FiberContent 1.6 g fibre
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THAI-STYLE MUSSELS | SEAFOOD RECIPES | JAMIE MAGAZINE
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 328 calories per serving
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 328 calories per serving
- Wash the mussels thoroughly, discarding any that aren’t tightly closed.
- Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
- In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
- Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
- Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels.
- Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.
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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
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Reviews 4.8
Total Time 2 hours 10 minutes
Category main-dish
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 10 minutes
Category main-dish
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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