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Hung Shao Pork Recipe with Steamed Greens & Fragrant Rice | Delia Smith

Murray (Staff) — Thu, 02 May 2013 10:00:00 +0000

A Chinese treat with this Hung Shao Pork Recipe from Delia Smith.

We do recommend that you use whatever seasonal vegetables are available for your greens. You don’t have to stick to the recipe.

Hung Shao Pork Recipe with Steamed Greens & Fragrant Rice | Delia Smith |

Serving: 2 | Prep: 15 min | Cooking: 90 min

Ingredients:

Pork Belly	450	g
Soy Sauce	4	tablespoons
Fresh Ginger	1	tablespoon
Star Anise	1
Cinnamon	5	cm
Caster Sugar	1	teaspoon
Shaoxing Rice Wine	3	tablespoons
For the Greens
Leek	75	g
Salad Onions	2
Savoy Cabbage		g
Salt
Broccoli	100	g

Method:

1 . Chop up the ginger
2 . Break the cinnamon into a few shards
3 . Cut the pork belly into 2.5cm cubes or get the butcher to do it for you, with the skin on.
4 . Lay the pork bellies skin side down in a flame proof casserole dish
5 . Drizzle with soy sauce & 1 tablespoon of water
6 . Add the chopped ginger
7 . Add the star anise & cinnamon.

For the greens
1 . When the pork is nearly ready bring a pot of water to the boil
2 . Cut the broccoli just beneath the flower and split the large ones in two
3 . Cut the stems into diagonals
4 . Cut the leeks longways and then diagonally
5 . Slice the spring onions into matchsticks
6 . Slice the cabbage into ribbons
7 . Toss together with some salt

Cooking:
1 . Cover the casserole dish and place on the stove
2 . Turn on the heat and when the juices begin to simmer cook on a low heat for 45 minutes
3 . Then turn and sprinkle with sugar
4 . Pour in the Shaoxing Rice Wine
5 . Cover and cook for another 45 minutes on a low heat turning occasionally

For the Greens
1 . Steam over boiling water for 4-5 minutes
2 . Serve with rice.

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Hung Shao Pork Recipe with Steamed Greens & Fragrant Rice | Delia Smith first appeared first on Gourmet Guys

Roast Chicken Recipe with Riesling, Grapes & Tarragon | Delia Smith

Murray (Staff) — Fri, 26 Apr 2013 09:00:07 +0000

Looking for something different for you next Roast Chicken recipe?

Have you ever considered roasting your chicken with a shallot, tarragon and grape stuffing, then finishing it off with a Riesling reduction.

Well here is your chance with another breezy gem from Delia.

She shares with us the secret to a good roast chicken and that is to cook it quickly, at 230C°.

More: Roast Chicken Recipes | Delia Smith Recipes

Roast Chicken Recipe with Riesling, Grapes & Tarragon | Delia Smith

Serving: 4 | Prep: 15 min | Cooking: 90 min

Ingredients:

Whole Chicken	1.4	kg
Seedless White Grapes	225	g
Fresh Tarragon	25	g
Shallot	1
Riesling	425	ml
Creme Fraiche	200	ml
Salt & Pepper
Olive Oil

Method:

1 . Allow the chicken & grapes to reach room temperature
2 . Strip the leaves off the tarragon and chop them up
3 . Cut the grapes in half
4 . Chop up the shallot
5 . Mix together the shallots, chopped tarragon (keep a tablespoon back for later) and 2/3 of the grapes
6 . Insert into the chicken cavity
7 . Season the chicken with salt & pepper

Roasting:
1 . Preheat the oven to 230°C
2 . Place the chicken in the lower third of the oven and roast for approximately 1 hour.
3 . Test the chicken with a skewer, if the juices run clear it is ready
4 . If not give it a little while longer, up to 10 minutes should do it
5 . Spoon out the stuffing
6 . Tip the chicken up and pour the juices into the roasting tray
7 . Leave the chicken to rest for 20 minutes and keep warm
8 . Place the roasting tray over the stove on medium heat.
9 . Pour in the wine and reduce by half, approx 5 minutes
10 . Whisk in the crème fraiche
11 . Add the stuffing and the rest of the grapes
12 . Allow to simmer on low heat for 8 minutes
13 . Add the last of the chopped tarragon

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Roast Chicken Recipe with Riesling, Grapes & Tarragon | Delia Smith first appeared first on Gourmet Guys

A Thai Chicken Recipe with Lime & Coconut

Baz (Staff) — Thu, 25 Apr 2013 10:00:00 +0000

Quick and easy midweek family meals with Delia Smith and a Thai Chicken Recipe with Lime and Coconut.

Keeping it simple for two!

Thai Chicken with Lime & Coconut Recipe | Delia Smith | Waitrose

Serving: 2 | Prep: 10 min | Cooking: 10 min

Ingredients:

Chicken Breasts	400	g
Limes	2
Coconut Cream	160	ml
Groundnut Oil	1	tablespoon
Green Chilli	1
Fish Sauce	1/4	tablespoon
Fresh Coriander	20	g
Spring Onions	4
Jasmine Rice	150	ml
Salt

Method:

1 . Cut the chicken breasts up into bite sized chunks
2 . Zest the limes
3 . Place the chicken breasts in a bowl and squeeze over with lime juice and marinade for an hour
4 . De-seed and chop up the chilli
5 . Remove the coriander stalks
6 . Chop the spring onions up into healthy pieces
7 . When you are ready to start cooking drain the chicken and reserve the marinade

Cooking:
1 . Prepare the rice according to the packet instructions
2 . In your wok or pan add a little oil and heat it up until it is HOT
3 . Add the chicken and sauté for 3 minutes, until they are golden
4 . Add the chilli and stir fry for another minute
5 . Pour in the reserved lime marinade and half the coriander and half the spring onions
6 . Stir fry for another 1-2 minutes
7 . Serve with rice and sprinkle the remaining coriander & spring onions

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A Thai Chicken Recipe with Lime & Coconut first appeared first on Gourmet Guys

Salmon Recipe with Saffron Couscous Crust and Tomato & Olive Vinaigrette | Delia Smith

Murray (Staff) — Thu, 28 Feb 2013 08:00:00 +0000

Delia Smith prepares a delicious Salmon with a Saffron Couscous crust and Tomato & Olive Vinaigrette.

This is a great way to bring some variety to making salmon, by using a couscous soaked in wine & saffron, as a crust. Very often we use couscous as a salad or a side, this is a great way to use it as part of the main with a delightful Tomato & Olive Vinaigrette to add subtle flavour to the meal.

Serve with a Mediterranean green salad.

Salmon Recipe with a Saffron Couscous Crust and a Tomato & Olive Vinaigrette | Delia Smith

Serving: 4 | Prep: 15 min | Cooking: 25 min

Ingredients:

Salmon Fillets	4
Saffron	1	pinch
Couscous	150	g
Dry White Wine	200	ml
Egg	1
Salt & Pepper
Chopped Tomatoes	225	g
Pitted Olives	75	g
Garlic Clove	1
White Wine Vinegar	1	tablespoon
Lemon Juice	1	tablespoon
Extra Virgin Olive Oil	6	tablespoons
Fresh Flat Leaf Parsley	1	tablespoon
Wholegrain Mustard	1	teaspoon

Method:

1 . Heat up the wine to a simmer and add the saffron, give it a stir & add some salt & pepper
2 . Place the couscous in a bowl and pour the wine & saffron in too, mixing it all together and let stand.
3 . De-skin the salmon if necessary
4 . Beat the egg
5 . Dip the salmon in the egg wash and the coat it evenly in the couscous
6 . For the vinaigrette, crush the garlic in a pestle & mortar, then add the white wine vinegar, lemon juice, olive oil & mustard. Give it all a good mix.
7 . Then add the tomatoes (peeled, de-seeded & chopped), kalamata olives and the parsley
8 . Cook the salmon for 15-20 in an oven at 190C

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Salmon Recipe with Saffron Couscous Crust and Tomato & Olive Vinaigrette | Delia Smith first appeared first on Gourmet Guys

Cottage Pie Recipe | Delia Smith

Murray (Staff) — Tue, 30 Oct 2012 06:14:55 +0000

Delia Smith whips up a Cottage Pie Recipe.

More: Pie Recipes | Cottage Pie Recipes | Delia Smith Recipes

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Cottage Pie Recipe | Delia Smith first appeared first on Gourmet Guys

Delia Smith’s Crispy Roast Duck with Sour Cherry Confit

Andrew Lieber (Ed) — Thu, 05 Apr 2012 07:00:00 +0000

Delightfully simple and delicious at the same time. Why not treat yourself and the family to some roast duck as opposed to chicken this week and learn how to make a confit at the same time (unless you already know how). In this case a cherry confit but lets be honest when you know how you could make any flavour your fancy.

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Delia Smith’s Crispy Roast Duck with Sour Cherry Confit first appeared first on Gourmet Guys

Smoked Haddock with Creme Fraiche & Chives | Delia Smith

Andrew Lieber (Ed) — Thu, 29 Mar 2012 09:00:00 +0000

This recipe will work well with most smoked fish, if you don’t have haddock, don’t panic use another.
It’s also best enjoyed with new potatoes or mash, it is your preference really.

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Smoked Haddock with Creme Fraiche & Chives | Delia Smith first appeared first on Gourmet Guys

Midweek Quickie! A Thai Chicken with Lime & Coconut Recipe

Murray (Staff) — Thu, 15 Mar 2012 04:00:00 +0000

Looking for something a little healthier and lighter on the tummy this evening a Thai Chicken Curry could be the answer.

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Midweek Quickie! A Thai Chicken with Lime & Coconut Recipe first appeared first on Gourmet Guys

Strawberry Pavlova Recipe with Fromage Fraiche, Mascarpone & Vanilla | Delia Smith

Murray (Staff) — Thu, 08 Mar 2012 07:00:00 +0000

Pavlova is a wonderful summer dessert and this recipe by Delia Smith makes use of some Fromage Fraiche, Mascarpone and Strawberries.

Fromage Frais is a fresh low fat curd cheese made from pasteurised cows milk. Similar to cottage cheese but isn’t, it is is processed until it is free of lumps.

Common in Europe but not so much here, If you can’t find any you can make your own by mixing together cottage cheese & plain yoghurt in equal parts. Blend them together until smooth.

Or you can substitute with some double thick cream!

More: Pavlova Recipes | Delia Smith Recipes

Strawberry Pavlova Recipe with Mascarpone & Vanilla | Delia Smith

Serving: 6 | Prep: 120 min | Cooking: 60 min

Ingredients:

For the Filling:
Mascarpone	250	g
Vanilla Extract	1	teaspoon
Fromage Frais	200	g
Caster Sugar	1	tablespoon
Strawberries			for dusting
For the Topping:
Icing Sugar			for dusting
For the Meringue:
Egg Whites	3
Caster Sugar	175	g

Method:

For the Meringues:
1 . Preheat the oven to 150°C
2 . Whisk the egg whites until they peak
3 . Add the caster sugar 1 tablespoon at a time
4 . Spoon about a third of the mixture onto a prepared baking sheet, forming a 20cm circle
5 . Spoon blobs around the edge so they form a circle
6 . Use a skewer to make the swirls
7 . Pop in the oven for 1 hour, then turn off the oven leaving the pavlova in the oven until cold

For the filling:
1 . Whisk the filling ingredients together, the mascarpone, vanilla, fromage frais and caster sugar
2 . Put 1/3 of the strawberries in a blender with an additional 1 dessert spoon of caster sugar and pureeSieve into a bowl
3 . Halve the remaining strawberries

Serving:
1 . Lift the pavlova off the baking sheet
2 . Spoon the vanilla cream into the middle
3 . Arrange the strawberries
4 . Dust with icing sugar

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Strawberry Pavlova Recipe with Fromage Fraiche, Mascarpone & Vanilla | Delia Smith first appeared first on Gourmet Guys

Braised Meatballs in a Goulash Sauce Recipe | Delia Smith

Murray (Staff) — Mon, 14 Nov 2011 08:00:00 +0000

A gutsy Meatballs Recipe in a Goulash Sauce from Delia Smith for you to try.

Having a variety of sauce flavours in ones arsenal is essential to great cooking. You don’t have to make your meatballs the same way every time.

While this recipe does not cover how to make your meatballs, we have some that do if you are not buying yours ready made.

More: Meatball Recipes | Delia Smith Recipes

Braised Meatball Recipe with Goulash Sauce | Delia Smith

Serving: 4 | Prep: 20 min | Cooking: 120 min

Ingredients:

Meatballs	12
Seasoned Flour	1	tablespoon
Olive Oil
Chopped Tomatoes	400	g
Green Pepper	1
Onion	1
Garlic Clove	1
Paprika	1	teaspoon
Creme Fraiche	3	teaspoons
Pasat	250	g
Poppy Seeds	1	teaspoon

Method:

1 . Cut the green pepper into 2.5 cm pieces
2 . Chop up the onion
3 . Crush the garlic
4 . Prepare your meatballs is not pre-made
5 . Dust the meatballs in flour

Cooking:
1 . Heat up a pan with some oil and brown the meatballs
2 . When browned remove from the pan and set aside
3 . Add a little more oil and sauté the onion for about 5 minutes until soft
4 . Add the garlic and cook for a minute
5 . Add the paprika and any remaining seasoned flour
6 . Stir and add the tomatoes and stir again
7 . Bring to a simmer while stirring
8 . Return the meatballs to the pan and bring to a gentle simmer
9 . Put a lid on it and transfer to the oven
10 . Cook for 1 hour
11 . Add the green pepper and cook for 30 minutes
12 . Cook the pasta as per the packet instructions
13 . Before serving stir in the crème fraiche
14 . Serve with the pasta and a sprinkling of paprika

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Braised Meatballs in a Goulash Sauce Recipe | Delia Smith first appeared first on Gourmet Guys

Shaved Fennel & Chicory Salad Recipe | Delia Smith

Murray (Staff) — Mon, 31 Oct 2011 11:08:14 +0000

Looking for some unique salad idea’s, try this shaved fennel & chicory from Delia Smith.

Shaved Fennel & Chicory Salad Recipe | Delia Smith

Serving: 2 | Prep: 10 min

Ingredients:

Fennel Bulb	1
Red Chicory	1
Lemon	1
Extra Virgin Olive Oil	1	tablespoon
Salt & Pepper

Method:

1 . Trim the fennel away from the base
2 . Cut off the green fonds
3 . Halve the fennel through the root and thinly slice lengthways
4 . Slice the chicory in half and remove the core
5 . Then slice the chicory
6 . Toss both the fennel & chicory in a bowl
7 . Squeeze in lemon juice
8 . Drizzle olive oil
9 . Season with some salt & pepper or any favourite alternative
10 . Chop the green fennel fonds and garnish on top

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Shaved Fennel & Chicory Salad Recipe | Delia Smith first appeared first on Gourmet Guys