» marco pierre white recipes

Curried Chicken Breast Recipe with Watercress | Marco Pierre White

Murray (Staff) — Wed, 28 Aug 2013 10:30:00 +0000

A gourmet braai could not be easier or simpler that this easy Curried Chicken with Watercress Recipe from Marco Pierre White

It’s quick and its easy either on the braai or on the kitchen stove for a midweek quickie!

Curried Chicken Breast Recipe with Watercress | Braai Recipe | Marco Pierre White

Serving: 12 | Prep: 15 hours | Cooking: 35 min

Ingredients:

Chicken Breasts – Skinless	4
Mild Curry	couple	pinches
Fresh Rosemary	couple	pinches
Olive Oil
Chicken Stock Cube	1
Watercress	few	sprigs
Lemon	1

Method:

1 . Mix the chicken stock cube up into a paste with some olive oil and a little rosemary
2 . Add a pinch of curry powder
3 . Coat the paste onto the chicken breasts
4 . Cook on the stove or the braai

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Steamed Sea Bass Recipe, Chinese Style | Marco Pierre White

Murray (Staff) — Wed, 12 Jun 2013 13:30:00 +0000

A fantastic Sea Bass Recipe, Chinese Style by Marco Pierre White.

The best fish I have ever eaten has always been in SE Asia & China, they seem to have the perfect ingredients for turning fish into an aromatic delight.

That is what makes this recipe so fantastic, as you open up the foil there is an explosion of aromas.

I’d recommend you do the final prep and garnish at the table so your dinners get the full impact of the fragrant aromas the burst free. You can prepare this dish well in advance and keep it it the fridge.

You only need pop it in the oven 15-20 minutes before you begin to eat your starters and let it rest.

We do however recommend that you use this recipe for an alternative species of fish as Sea Bass is under increasing pressure around the world, in Australia, South Africa and Europe.
Commercial fishing of this species has been banned in many countries.
Sea Bass is on the SASSI Red List – No Sale

Chinese Sea Bass Recipe | Marco Pierre White

Serving: 4 | Prep: 15 min | Cooking: 20 min

Ingredients:

Spring Onion	2-3		sliced
Sliced Ginger	10	cm	sliced
Red Chillies	1		sliced
Soy Sauce	1	tablespoon
Chicken Stock	250	ml
Olive Oil
Fresh Coriander	1	small bunch
Fish Stock Cube	1

Method:

1 . Finely slice the ginger
2 . Finely slice the spring onions lengthways
3 . Slice the chilli
4 . Mix them together in a bowl (set some aside for cooking with)
5 . Pour in some soy sauce
6 . Pour in a little chicken stock
7 . Chop and add some coriander
8 . In a bowl mix together some oil and the fish stock into a paste
9 . Season the fish with the paste

Cooking:
1 . Preheat the oven to 180C
2 . Layer a larger piece of foil over a baking tray
3 . Drizzle with olive oil
4 . Layer some ginger and spring onions over the foil
5 . Place the fish on top in the middle
6 . Wrap the foil over the fish, folding to seal
7 . Before you seal the final part, drizzle some white wine in
8 . Place in the oven for 15-20 minutes (depending on the size, check after 15 minutes)
9 . Use scissors to cut open the foil
10 . Garnish with a little of the sauce, saving some for the table
11 . Garnish with fresh coriander

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Spaghetti Bolognese Recipe with Chocolate

Baz (Staff) — Tue, 02 Apr 2013 10:43:20 +0000

Marco Pierre White shares a great way to add some flavour to your Spaghetti Bolognese by adding a little chocolate at the end.

The chocolate, a common ingredient in many Italian dishes, is added at the end instead of sugar to add a little sweetness to the dish.

You can leave the Red Wine out if you wish and if you do not have a Knorr Beef Stock Pot you can simply replace the 175ml of water with 175ml of Beef Stock.

For those who are unsure Tomato Passata is an uncooked tomato purée that has been strained of seeds and skins.

Have you ever noticed how much better Spaghetti Bolognese leftovers taste the following day? Take heed and make your next bolognese sauce the day before you are actually going to serve it!

Spaghetti Bolgnese Recipe with Chocolate | Marco Pierre White

Serving: 5 | Prep: 15 min | Cooking: 90 min

Ingredients:

Spaghetti	300	g
Carrot	1		finely chopped
Celery	1		finely chopped
Onion	1		finely chopped
Garlic	2	cloves	crushed with salt
Beef Mince	500	g
Red Wine	175	ml
Water or Beef Stock if not using	175	ml
Beef Stock Pot	1
Tomato Paste	1	teaspoon
Chopped Tomatoes	400	g
Tomato Passata	200	ml
Bay leaf	1
Thyme	1	sprig
Cherry Tomatoes	50	g
Dark Chocolate	10	g
Red Chilli	1/2
Fresh Basil
Parmesan Cheese

Method:

1 . Heat olive oil in a pan
2 . Over a low heat add the onions, celery, carrots and garlic until soft and translucent
3 . Add the mince and brown, breaking down any lumps
4 . Add the red wine and reduce (optional)
5 . Add the water and beef stock pot or beef stock whichever you are using and reduce
6 . Add the chopped tomatoes, tomato paste and tomato passata and reduce
7 . Bring to the boil and add the bay leaf and thyme
8 . Reduce the heat and simmer for 60-90 minutes with the lid on
9 . Prepare the pasta according to packet instructions
10 . Remove the bay leaf and thyme from the bolognese sauce
11 . Saute the cherry tomatoes and add to the sauce
12 . Add the chopped chilli and grate in the chocolate to the bolognese sauce
13 . Add the pasta, mix it all up and serve.
14 . Garnish with fresh chopped basil and Parmesan cheese

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Spatchcock Chicken with Chipolatas & Rosemary Recipe | Marco Pierre White

Murray (Staff) — Fri, 04 Jan 2013 10:35:00 +0000

Spatchcock Baby Chicken Recipe with Chipolatas & Rosemary in the kitchen or on the braai from Marco Pierre White.

In South Africa we traditionally eat the peri-peri or lemon & herb flavoured spatchcock chickens, try this for a little variation that is more along the lines of a traditional roast.

Marco also reveals one of his Michelin star tricks, he poaches his spatchcock chicken for 10 minutes before heading to the grill or braai. He does this so that the skin is already cooked and that is how you get a crispy skin!

If you want a tip from me use chicken sausages, they are brilliant!

In this recipe Marco uses the rosemary salt more as a garnish than a rub but you can pretty much send this recipe in any direction you want to from here. You can use your favourite rub, drown the thing in peri-peri sauce or sprinkle with lemon & herb seasoning before you place it on the braai or on the griddle.

Spatchcock is the traditional word for the French term “poussin“, a juvenile chicken. Because this method is used for quick cooking as opposed to slow roasting the term in English has come to define the flattening out of the bird as opposed to its youthfulness.

More: Roast Chicken Recipes | Chicken Braai Recipes | Marco Pierre White Recipes

Spatchcock Baby Chicken with Chipolatas & Rosemary Recipe | Marco Pierre White

Serving: 6 | Prep: 15 min | Cooking: 25 min

Ingredients:

Baby Spatchcock Chicken	1
Chicken Stock	1	L
Chipolatas	6
Salt
Aromat
Rosemary	2	sprig(s)
Olive Oil

Method:

1 . Chop the rosemary and mix in with the salt
2 . Add some seasoning.
3 . Massage some oil onto the chicken

Cooking:
1 . Poach the chicken in chicken stock for 10 minutes. We’ve listed 1 L but you’ll need just enough to cover the chicken
2 . Transfer to the braai. The cooking time is now reduced and the skin will be crispy & golden
3 . Cook the chipolata’s on the braai or in the oven
4 . Sprinkle with Mozzarella

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Roast Pork Belly Recipe with Apple & Cider Cream Sauce | Marco Pierre White

Murray (Staff) — Thu, 20 Dec 2012 09:49:33 +0000

A Roast Pork Belly Recipe that is extremely easy to prepare from Marco Pierre White with a Creamy Apple & Cider gravy with a dash of brandy.

Marco hands out a few good tips for roasting a belly of pork, especially with regards to browning the skin and what he calls bringing the heat into the pork belly.

Start it in a cold pan and the bring the heat into it, this helps with the crackling and the cooking.

Marco’s three golden rules for Belly of Pork are:

1. Make sure the pork belly is bone on.
2. Score it.
3. Skin side down, bring the heat into the meat.

Preheat the oven to 160°C, the perfect temperature for a great crackling.

Roast Pork Belly Recipe with Apple & Cider Cream Sauce | Marco Pierre White

Serving: 6 | Prep: 15 min | Cooking: 105 min

Ingredients:

Pork Belly	1.5	kg
Olive Oil
For the Gravy
Sweet Cider	200	ml
Apple Juice	200
Double Thick Cream	100	ml
Brandy	25	ml
Pork Stock Cube	1/4

Method:

1 . Preheat the oven to 160°C
2 . Score the skin and drizzle with oil
3 . Pour a little olive oil into the roasting tray
4 . Place the pork belly in the pan and turn on the heat, on the stove, bringing the heat into it.
5 . Once the skin has browned, turn it in the roasting tray and pop into the oven at 160°C for 1 1/2 hours

For the Cream Sauce Gravy
1 . Pour the cider into a frying pan and reduce to a syrup
2 . Pour in the apple juice and reduce, be careful not to caramelise it
3 . Pour in the juices from the roast
4 . Pour in the cream and stir
5 . Season with the stock cube or a pinch of salt
6 . Finally a dash of brandy
7 . Taste and season wit salt & pepper
8 . Add a teaspoon or two of cornflour to thicken up the sauce.
9 . Serve with crusty bread and garnish with parsley.

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Roast Chicken a la Vinaigrette Recipe with Parsley and Chives | Marco Pierre White

Murray (Staff) — Tue, 18 Dec 2012 18:19:16 +0000

This Roast Chicken a la Vinaigrette Recipe from Marco Pierre White will make for a great roast and a great summer chicken salad.

Roast Chicken a la Vinaigrette Recipe with Parsley and Chives | Marco Pierre White

Serving: 4-6 | Prep: 15 min | Cooking: 75 min

Ingredients:

Chicken	1.2	kg
Olive Oil
Chicken Stock Pot	1
Shallots	2		peeled & chopped
For the hot vinaigrette dressing
40ml white wine vinegar	40	ml
75ml extra virgin olive oil	75	ml
Basil	few	sprigs
Parsely	few	sprigs
Chives			halved

Method:

1 . Preheat the oven to 180°C
2 . Crumble the stock cube into the olive oil and make a paste
3 . Score the chicken drumsticks
4 . Rub the paste all over the chicken
5 . Pour some oil into the roasting tray and place the chicken in it
6 . Roast in the oven for 60-75 minutes depending on the size of your chicken
7 . Check to see if it is ready by poking a skewer between the leg and the breast, if the juices run clear its ready
8 . Set the chicken aside to rest
9 . Place the roasting tray on the stove and medium heat
10 . Pour in the white wine vinegar
11 . When the vinegar has reduced by 2/3rds it will be ready
12 . Cut the chicken up into serving portions
13 . Place on a serving platter and sprinkle over with the shallots, basil, parsley and chives
14 . For the Vinaigrette
15 . Add the olive oil to the now reduced white wine vinegar
16 . Taste and season with salt & pepper
17 . Spoon the vinaigrette over the chicken
18 . Serve with a salad

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Marco Pierre White’s Traditional Christmas Turkey with Gravy Recipe

Murray (Staff) — Sat, 01 Dec 2012 09:30:00 +0000

Marco Pierre White shares some of his Christmas Turkey secrets and how to make the perfect gravy.

Christmas Turkey & Gravy Recipe | Marco Pierre White

Serving: 8 | Prep: 15 min | Cooking: 180 min

Ingredients:

Turkey	6	kg
Chicken Stock Cube	3
Unsalted Butter	120	g
Vegetable Stock Pot	1
Olive Oil

Method:

1 . Melt the butter in a saucepan and allow to cool
2 . Skim off any solids
3 . Mix in 2 of the stock cubes
4 . Massage the paste onto the skin and inside the cavity
5 . Reserve about a tablespoon of the butter
6 . Chop off the wings and place in a preheated roasting tray
7 . Pour in a little oil
8 . Add the turkey
9 . Pour over the remaining butter paste and into the oven

Cooking:
1 . Preheat the oven
2 . Pop the turkey in for 3 hrs (check your instructions)
3 . Skim the fat and keep the roasting juices & sediment for the gravy
4 . Put the wings & sediment into a pot
5 . De-glaze the roasting tray with a little chicken stock to add to the wings & sediment
6 . Pour in some water and the veg stock pot
7 . Boil for 5 minutes to reduce returning some of the fat from the roasting tray
8 . Sieve into a clean pan

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Minted Peas & Carrots in Parsley Sauce Recipe | Marco Pierre White’s Traditional Christmas

Murray (Staff) — Sat, 01 Dec 2012 09:30:00 +0000

Looking for some traditional side vegetable recipes this Xmas? Marco has got you sorted with his Minted Peas & Carrots recipe with a Parsley Sauce.

Minted Peas & Carrots in Parsley Sauce Recipe | Marco Pierre White

Serving: 8 | Prep: 10 min | Cooking: 10 min

Ingredients:

Peas	500	g
Fresh Mint
Vegetable Stock Pot	1/4
Unsalted Butter
For the carrots
Chicken Stock Pot	1
Vegetable Stock Pot	1
Baby Carrots	750	g
Unsalted Butter	25	g
Plain Flour	25	g
Milk	300	ml
Fresh Parsley	2	tablespoon(s)
Cream	2	tablespoon(s)

Method:

1 . Melt the butter in the pan
2 . Add the 1/4 stock pot
3 . Emulsify
4 . Add the peas
5 . Add the mint
6 . Cook for 1-2 minutes

For the carrots
1 . Bring a pot of water to the boil
2 . Add a chicken stock pot
3 . Add the carrots

For the white sauce
1 . To a pot add 15g butter and 15g flour to make the Roux
2 . Add some milk a little at a time
3 . Keep stirring to break it down to a smooth paste
4 . Whisk it up
5 . Add 1 vegetable stock pot
6 . Add the parsley
7 . Add a dash of cream
8 . Drain and add the carrots (keep the water for any gravy you might be making)

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Brussel Sprouts & Savoy Cabbage Recipe | Marco Pierre White

Murray (Staff) — Sat, 01 Dec 2012 09:30:00 +0000

If Christmas is the only time of year that you make and eat brussel sprouts you may as well do them properly with Marco Pierre White’s Traditional Brussel Sprouts & Savoy Cabbage recipe.

Brussel Sprouts & Savoy Cabbage Recipe | Marco Pierre White

Serving: 8 | Prep: 15 min | Cooking: 15 min

Ingredients:

For the Brussel Sprouts
Brussel Sprouts	1	kg
Unslated Butter	55	g
Chestnuts	100	g
Chicken Stock Pot	1
Madeira Wine	1	lug
For the Cabbage
Olive Oil
Smoked Streaky Bacon	2
Carrots	225	g
Celeriac	225	g
Chicken Stock Pot	1/2
Cream	2	tablespoon(s)
Savoy Cabbage	1/2

Method:

1 . Melt half the butter in a pan
2 . Add the chestnuts
3 . Add the chicken stock pot
4 . Add the Madeira wine (you can substitute with orange juice)
5 . Cook until the chestnuts are glazed
6 . In a separate pan add the remaining butter
7 . Fry the sprouts for 5 minutes
8 . When ready serve both the chestnuts and sprouts in a bowl

For the cabbage
1 . Dice the bacon, slice the carrots and the celeriac
2 . Shred the cabbage
3 . Heat the oil over a medium heat
4 . Add the bacon, carrots & celeriac and stir while cooking for 5 minutes
5 . When the bacon has some colour add the cabbage and mix well
6 . Cook for 3 minutes until the cabbage wilts
7 . Add the chicken stock pot
8 . Reduce for 5 minutes
9 . Add a little cream
10 . Ready to serve

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Cranberry Sauce & Bread Sauce Recipe | Marco Pierre White

Murray (Staff) — Sat, 01 Dec 2012 09:29:00 +0000

Marco Pierre White shares some of his Christmas favourites, a cranberry sauce and a bread sauce recipe.

You don’t need to buy a jar of cranberry sauce every Christmas and pray that it will still be okay next Christmas. Make your own and critically learn the basics that could be used for any other berries that you might want to make a sauce from.

The same for the bread sauce!

Cranberry Sauce & Bread Sauce Recipe | Marco Pierre White

Serving: 8-10 | Prep: 15 min | Cooking: 15 min

Ingredients:

For the Cranberry Sauce
Orange	1
Port	1	lug(s)
Cranberries	350	g
Caster Sugar	175	g
For the Bread Sauce
Milk	600	ml
Bay Leaf	1
Onion	1
Cloves	4
Nutmeg	1	pinch(es)
Unsalted Butter	15	g
Chicken Stock Pot	1
Breadcrumbs	200	g

Method:

1 . Zest the orange
2 . Add the orange juice, zest, sugar & port to a pan over a medium to high heat
3 . Cook until the sugar dissolves
4 . Add the cranberries
5 . Cook for 10 minutes until the berries reduced

For the Bread Sauce
1 . Pour the milk into a pan
2 . Peel & cut the onion in half
3 . Secure the bay leaf to the onion by using the cloves as pegs and put it in the pan
4 . Add the butter, nutmeg & stock pot
5 . Stir it all in and bring to the boil
6 . Remove the onion (with the bay leaf & cloves)
7 . Pour in the breadcrumbs
8 . Cook for 5 minutes to thicken
9 . Ready to serve

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Traditional Christmas Roast Parsnip & Roast Potato Recipes | Marco Pierre White

Murray (Staff) — Sat, 01 Dec 2012 07:00:00 +0000

More traditional Christmas fare from Marco Pierre White with his Roast Parsnip and Roast Potato recipes.

Roast Parsnips and Roast Potatoes Recipe | Marco Pierre White

Serving: 8-10 | Prep: 20 min | Cooking: 35 min

Ingredients:

For the Parsnips
Parsnips	1	kg
Vegetable Stock	1
Unsalted Butter	120	g
For the Roast Potatoes
Potatoes	2	kg
Vegetable Stock Cubes	1
Unsalted Butter	120	g

Method:

For the parsnips
1 . Clarify the butter and allow it to cool
2 . Skim off the solids
3 . Pour into a bowl
4 . Dissolve a stock cube into the butter
5 . Peel & cut the parsnips into quarters lengthways
6 . Pour the butter over a preheated roasting tray
7 . Place the parsnips into the tray, coating them with the butter
8 . Cook for 15-20 minutes

For the roast potatoes
1 . Preheat the oven to 200°C
2 . Peel & halve the potatoes
3 . Place in a pot of water and bring to the boil 5 minutes
4 . Wash them of with cold water
5 . Clarify the butter and mix a stock cube in
6 . Pour the butter over a preheated roasting tray
7 . Add the potatoes, coating them in the butter
8 . Place them in the oven for 30 minutes
9 . Ready to serve

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Traditional Christmas Pork, Sage & Onion Stuffing Recipe | Marco Pierre White

Murray (Staff) — Sat, 01 Dec 2012 06:30:00 +0000

The best thing about Turkey at Christmas is the stuffing and Marco Pierre White has the most perfect traditional Pork, Sage and Onion Stuffing Recipe for you to try.

Pork, Sage & Onion Stuffing Recipe | Marco Pierre White

Serving: 8-10 | Prep: 15 min | Cooking: 30 min

Ingredients:

Unsalted Butter	15	g
Onion	1
Vegetable Stock Cube	1/2
Fresh Sage	2	tablespoons
Fresh Parsley	1	tablespoon
Breadcrumbs	225	g
Pork Sausage Meat	450	g

Method:

1 . Preheat the oven to 180°C
2 . Chop the onions
3 . Chop the sages & parsley
4 . Remove the sausage meat from the skin
5 . Heat up a frying pan with butter and the stock cube
6 . Add the onion and sauté until soft
7 . Add the herbs
8 . When the stock has dissolved and the onion is soft transfer to a bowl
9 . Add the sausage meat and knead with your hands.
10 . Return to the pan (if oven proof)
11 . Place in the oven for 20-30 minutes

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Spaghetti Bolognese Recipe with Thyme | Marco Pierre White

Murray (Staff) — Tue, 20 Nov 2012 08:32:15 +0000

The best family meal of them all, a Spaghetti Bolognese Recipe by the godfather of modern cooking, Marco Pierre White.

We have all eaten spaghetti bolognese at some stage in our western lives and no doubt have our favourite recipes. It really is a simple dish to make and is a wonderful example of simple food cooked simply and most importantly, slowly.

We have made a little adjustment for those not using a stock pot, add 400ml of beef stock instead. You may need to reduce for a little while longer than Marco’s recipe.

More: Pasta Recipes | Spaghetti Recipes | Marco Pierre White Recipes

Spaghetti Bolognese Recipe | Marco Pierre White

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

Ingredients:

Mince beef	500	g	lean
Onion	1	medium	finely chopped
Celery	1	stick	finely chopped
Carrot	1		finely chopped
Garlic	2	cloves	crushed
Thyme	1	sprig
Tomato paste	1	teaspoon
Red wine	175	ml
Olive oil	2	tablespoons
Beef Stock	400	ml
Tomato puree	400	ml	can
Bay Leaf	1

Method:

1 . Heat up some olive oil in a casserole dish
2 . Sauté the onion, celery and carrots over a low heat until soft
3 . Add the mince and brown, breaking down any lumpy bits
4 . Add the tomato paste and mix well.
5 . Add the red wine
6 . Add the tomato purée and beef stock (or one stock pot like Marco)
7 . Bring to the boil and add the bay leaf and thyme
8 . Taste and season with salt
9 . Reduce for 1 1/2 to 2 hours over a low heat (you may need a little longer if you have not gone the stock pot route)
10 . Before serving remove the bay leaves and thyme

Source: Knorr Recipes

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Chicken Kiev Recipe | Marco Pierre White

Murray (Staff) — Sun, 18 Nov 2012 11:20:19 +0000

This is a master class lesson with Marco Pierre White and a Chicken Kiev recipe.

Marco shows us how to joint the chicken, which is cheaper than buying pre cut pieces. Note how he keeps the wing bone which adds a neat touch. You don’t have to do it this way but it does stretch you a bit and improves your skill set.

Resting the chicken in the fridge once you have dusted and coated it with the flour, breadcrumbs and egg wash is important. Don’t skip that part if you are looking for the best results for your Chicken Kiev recipe.

When it comes to the mash there can only be one, Marco Pierre White’s Michelin Style Mash Potato Recipe

Chicken Kiev Recipe | Marco Pierre White

Serving: 6 | Prep: 30 min | Cooking: 10 min

Ingredients:

Whole Chicken	1
Softened Unsalted Butter	250	g
Eggs	3
Chicken Stock Granules
Flour	500	g
Breadcrumbs	500	g
Sunflour Oil
Fresh Parsley	1	small bunch
Salt
Garlic Cloves	2

Method:

1 . If you have a whole chicken, joint it. Or better yet, buy the breasts
2 . For the Garlic Butter
3 . Chop the parsley
4 . Peel & crush the garlic with a little salt
5 . Mix it with the soft butter

For the Chicken
1 . Flatten the chicken supreme (little pieces on the underside of the breast) fillets with a heavy based pan
2 . Beat the eggs
3 . Season the flour with chicken stock granules (or salt & pepper)
4 . Open up the breast of the chicken
5 . Fill with the butter
6 . Close & lay the chicken supreme over the top
7 . Dust with the seasoned flour
8 . Dip in the egg wash
9 . Coat with the breadcrumbs
10 . Dip back in the egg wash
11 . Rest the chicken Kiev in the fridge for 1 hour

Cooking:
1 . Heat up some vegetable oil in a pan, enough to just cover the chicken
2 . Gently lower the chicken into the pan
3 . Cook for about five minutes depending on the size of your breasts (yes, I’m giggling)
4 . Drop in some parsley if you wish to serve with crispy parsley
5 . Carefully turn just over halfway
6 . Drain on paper towel

Chicken Kiev is traditionally believed to have originated in the Ukraine, in particular the city of Kiev (like you didn’t know that).
There is however a Russian food historian, William Pokhlebkin who claimed that Chicken Kiev was invented in the Moscow Merchants’ Club in the early 20th century, and was subsequently renamed Chicken Kiev by a Soviet restaurant.
More QI about Chicken Kiev is that it was the first ready made meal introduced to the UK by Marks & Spencer’s in 1976.

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Roast Chicken Recipe with Lemon & Thyme | Marco Pierre White

Murray (Staff) — Wed, 14 Nov 2012 15:30:36 +0000

Looking for that perfect roast chicken recipe? Try this one with lemon and thyme from Marco Pierre White.

Marco uses stock cubes to make his seasoning with a little olive oil and seasons the inside of the chicken’s cavity. This enables the flavour to permeate the bird from the inside and not just on the skin.

Using his mother-in-laws technique he stuffs the chicken with a whole lemon and some thyme, slowing the cooking process down.

He also like to roast his chicken’s in a thick bottomed pan as opposed to a roasting tray.

More: Roast Chicken Recipes | Marco Pierre White Recipes

Roast Chicken Recipe with Lemon & Thyme | Marco Pierre White

Serving: 4-6 | Prep: 15 min | Cooking: 60 min

Ingredients:

Chicken Stock Cubes	3
Olive Oil
Whole Chicken	1
Lemon	1
Thyme	1	sprig

Method:

For the Chicken
1 . Preheat the oven to 180°C
2 . Using two stock cubes and a little olive oil make a paste
3 . Rub the paste into the cavity of the chicken
4 . Then massage the paste onto the skin
5 . Stuff the cavity with a whole lemon and some thyme
6 . Place the chicken into a roasting tray of thick bottomed pan and heat on the stove for a few minutes.
7 . Pop in the oven for approximately 1 hour. (depends on size of chicken)

For the gravy
1 . Once the chicken is done remove from the pan and cover in a bowl with cling film to trap all the steam and retain the flavour and juices.
2 . In the pan add a little water to de-glaze and another stock cube
3 . Add some chopped parsley and the juices from the chicken.
4 . Simmer for a couple of minutes
5 . Ready to serve

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Asparagus Risotto Recipe with Chervil | Marco Pierre White

Murray (Staff) — Tue, 28 Aug 2012 08:00:00 +0000

Fancy something different, try out this Asparagus Risotto Recipe with some great tips from Marco and the art of cooking risotto.

Risotto is a very easy recipe to make, all you need to do is keep an eye on it giving it the occasional stir to make sure that it cooks evenly.

When you pop the rice in for the first time make sure you get it all coated in the olive oil and butter. From there it will take about 18-20 minutes before it is ready.

One key important tip is to make sure that the rice is not the hero of the risotto and you save that honour for the meat, veg or flavour. If I am going to be really honest about this though Marco knows a lot more about it than me so check out the video.

Asparagus Risotto Recipe with Chervil | Marco Pierre White

Serving: 2 | Prep: 10 hours | Cooking: 20 min

Ingredients:

Asparagus	200	g
Rice	160	g
Vegetable Stock	450	g
Water	50	ml
White Wine
Onion	1/4
Chervil
Unsalted Butter
Parmesan Cheese

Method:

1 . Chop up the 1/4 onion
2 . Chop the asparagus stalks but keep the heads well sized
3 . Chop the chervil
4 . Cooking:
5 . Heat up some olive oil in a pan
6 . Saute the onions until soft
7 . Add the rice
8 . Give it a good stir
9 . Add a splash of wine
10 . Keep working the rice
11 . Add some of the stock
12 . Cook for a max of 17 – 20 minutes while stirring and gradually adding more stock.
13 . With about 5 minutes to go add the asparagus heads
14 . With 3 minutes to go add the chopped asparagus stalks
15 . With 2 minutes to go add a little more water
16 . When done add some grated parmesan
17 . Add a knob of butter and stir in
18 . Add the chopped chervil

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Asparagus Risotto Recipe with Chervil | Marco Pierre White first appeared first on Gourmet Guys

Prawn Pasta Recipe with Chilli, Garlic and Parsley | Marco Pierre White

Murray (Staff) — Thu, 23 Aug 2012 08:00:00 +0000

A “Midweek Quickie” Prawn Pasta Recipe with Chilli, Garlic and Parsley by Marco Pierre White.

Quick and easy weekday dishes are the norm for me and this Spaghetti Prawn Pasta recipe fits the bill.

Dinner ready in 17 minutes, I’ll take that every night of the week.

Marco uses King Prawns in his recipe but you can always use whatever suits you.

Surprisingly enough Marco prefers dry pasta unless he is making tortellini or ravioli and refers to a friend of his at a Michelin starred restaurant who prefers it too.

When cooking pasta the traditional way is to serve it ‘al dente’ (too the tooth) but at the end of the day it’s up to you. What do you prefer?

Prawn Pasta Recipe with Chilli, Garlic and Parsley | Marco Pierre White

Serving: 2 | Prep: 10 hours | Cooking: 15 min

Ingredients:

Prawns	200	g
Spaghetti	250
Olive Oil
Red Chilli	1
Shallot	1
Garlic Clove	1
White Wine
Chicken Stock	2	tablespoons
Fresh Parsley	2	tablespoons

Method:

1 . Boil water for the pasta
2 . Chop the chilli, shallot & garlic

Cooking:
1 . Follow the packet instructions for the pasta or Marco’s recommendation.
2 . Heat some oil in a pan at 7 minutes
3 . At 8 minutes along for the pasta add the prawns to the pan
4 . Add the shallots, garlic and chilli
5 . Pour in a splash of white wine
6 . Add two tablespoons of chicken stock
7 . Add a little bit of parsley
8 . When the pasta is ready add to the prawns and toss (from the elbow not the wrist)
9 . Garnish with a little more parsley and serve.

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Prawn Pasta Recipe with Chilli, Garlic and Parsley | Marco Pierre White first appeared first on Gourmet Guys

Hake Recipe, pan fried with Sauce Vierge | Marco Pierre White

Murray (Staff) — Tue, 21 Aug 2012 07:30:00 +0000

A perfect white fish recipe with Sauce Vierge, be it cod, kingklip, sole, hake or any other white flesh fish else you can think of by Marco Pierre White.

If you are looking for something simple and light try out this white fish fillet recipe with sauce vierge. Sounds fancy but incredibly easy to prepare and very quick.

Good food does not mean you have to spend a whole day preparing it, just get some good quality ingredients together and prepare with care.

We recommend you pop down to your local fishmonger and get some good sized fillets of whatever is in stock for this recipe.

You can also add some olives and capers to this dish.

The Sauce Vierge Recipe is designed for white fish like sole, hake, kingklip or cod and goes well with pasta too!

Hake Recipe, pan fried with Sauce Vierge | Marco Pierre White

Serving: 2-3 | Prep: 10 hours | Cooking: 5 min

Ingredients:

Olive Oil
Lemons	2
Fresh Coriander			chopped
Tomatoes	2		chopped
Fresh Basil	a	handful	chopped
Fish Stock Cube	1
Olive Oil
Cod Fillets	3
Black Olives			stoned
Salt

Method:

For the sauce vierge
1 . Chop the tomatoes
2 . Chop the coriander
3 . Chop the basil

For the fish
1 . Mix the fish stock cuber and a little olive oil into a paste
2 . Rub onto the skin side of the fish fillets

Cooking:
1 . Heat up some oil into a pan
2 . Place the fish, skin side down
3 . Cook for 4-5 minutes

For the sauce vierge
1 . Add some olive oil in a pan
2 . Squeeze in the lemon juice
3 . Add some basil leaves and stir
4 . Don’t boil to just bring the heat up
5 . Add the tomatoes and continue to warm up
6 . Serve the fish with the sauce vierge drizzled on top
7 . Garnish with coriander

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Hake Recipe, pan fried with Sauce Vierge | Marco Pierre White first appeared first on Gourmet Guys

Foolproof Hollandaise Sauce Recipe | Marco Pierre White

Andrew Lieber (Ed) — Thu, 16 Aug 2012 07:00:00 +0000

For an easy, foolproof Hollandaise Sauce Recipe look no further than this one from Marco Pierre White.

This recipe has absolutely nothing to do with the asparagus, it’s all about the Hollandaise sauce recipe which you can use in so many different dishes.

Practice makes perfect but this recipe is so easy and foolproof you’ll only need one go.

Easy Hollandasie Sauce Recipe | Marco Pierre White

Serving: 4 | Prep: 5 min | Cooking: 5 min

Ingredients:

Egg Yolks	4
Vinegar	50	ml
Clarified Butter	400	ml
Aromat
Asparagus
Vegetable Stock

Method:

1 . Whisk the egg yolks
2 . Add the vinegar
3 . Add the butter
4 . Season with aromat
5 . Place the bowl over a boiling pot of water
6 . Keep on whisking until it begins to trail

Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance it is light yellow and opaque, smooth and creamy. The flavour is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly flavoured foods.

Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire. It is so named because it was believed to have mimicked a Dutch sauce for the state visit to France of the King of the Netherlands. Hollandaise sauce is well known as a key ingredient of eggs Benedict, and is often paired with vegetables such as steamed asparagus.

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Foolproof Hollandaise Sauce Recipe | Marco Pierre White first appeared first on Gourmet Guys

Gourmet Fillet Steak Recipe with Mushrooms | Marco Pierre White

Murray (Staff) — Mon, 06 Aug 2012 11:05:00 +0000

An easy Fillet Steak Recipe with Mushrooms from Marco Pierre White.

I really enjoy my steaks with a mushroom sauce and use it quite often. If you want to hold back on the sauce here is another great way to cook mushrooms.

Marco is using a stock pot as a glaze but if you don’t have you can use a beef stock cube by mixing it into a paste with a little olive oil.

Use nice big black mushrooms for best results or your favourites.

It’s also an excellent braai idea.

More: Braai Recipes | Steak Braai Recipes | Fillet Steak Recipes

Gourmet Fillet Steak Recipe with Mushrooms | Marco Pierre White

Serving: 2 | Prep: 10 min | Cooking: 15 min

Ingredients:

Mushrooms	200	g
Fillet Steak	2
Shallot	1		chopped
Garlic Cloves	1		chopped
Olive Oil
Fresh Parsley
Beef Stock Pot	1
Balsamic Vineger

Method:

For the Fillet Steak
1 . If you don’t have a beef stock pot available, use a beef stock cube and add to a little olive oil and mix into a paste.
2 . Slice the mushrooms
3 . Heat up some oil in a pan
4 . Pop in the fillet steaks
5 . Brush on the beef stock pot or paste

For the Mushrooms
1 . Chop the shallots and garlic
2 . In another pan heat up some oil and add the mushrooms
3 . Add a little of the juices from the steaks
4 . When nearly done add the garlic and shallots
5 . Build the plate with the fillet steak topped off with the mushrooms.
6 . Drizzle with the juices, some balsamic and garnish with parsley.

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Gourmet Fillet Steak Recipe with Mushrooms | Marco Pierre White first appeared first on Gourmet Guys