Indholdsfortegnelse for All-Star Collection i delicious. Cookbooks

OUR ALL-STAR CONTRIBUTORS are a huge part of what makes delicious. a success. We love being able to share their recipes so that you can make them at home, learn a few expert tricks and enjoy all of those beautiful flavours. In this cookbook, we’ve collected some of our all-time favourite recipes from delicious. contributors, with dishes that fit the bill for any occasion, whether you’re entertaining your crew, making an easy dinner or indulging with a sweet treat. Kick off with Colin Fassnidge, from page 8, whose nose-to-tail ethos can be seen in recipes that make the most of under-appreciated cuts. Next up, Rick Stein, from page 20, always manages to infuse recipes with a sense of warmth and sunshine. Speaking of sunshine, for Italian generosity, Silvia Colloca always…

“SERVE RISOTTO IN SHALLOW BOWLS TO ALLOW FOR THE CREAMINESS TO KISS THE PLATE EVENLY… ITALIANS CALL THIS ‘ALL’ONDA’, MEANING ‘LIKE WAVES’. CHE ROMANTICO!” COTOLETTA MILANESE SERVES 4 4 x 350g French-trimmed veal cutlets1 cup (150g) plain flour, to dust300g stale white sourdough breadcrumbs¼ cup finely chopped flat-leaf parsley leaves2 eggs1 cup (250ml) milkVegetable oil, to fryLemon wedges, to serve SPINACH RIPASSATI 2½ tbs extra virgin olive oil2 garlic cloves, finely chopped1 dried chilli, crushed400g baby spinach Use a meat mallet to pound each cutlet to 1cm thick. Season flour, then spread on a large plate. Place breadcrumbs and parsley in a large bowl. Season and mix to combine. In a bowl, beat eggs with milk. Lightly coat cutlets first in flour, then in milk mixture, and finally in breadcrumb…

“SOUP SHOULD NO LONGER BE CALLED SOUP – CALL IT HAPPINESS AND FULFILMENT. BEEF UP THIS SOUP WITH A SIDE SALAD OR SOME BROCCOLI AND LEMON OLIVE OIL.” LAMB MEATBALLS WITH CURRIED LENTILS SERVES 4 “This makes a quick version of lamb korma where the meat is typically slow-cooked.” ¼ cup (60ml) extra virgin olive oil2 celery stalks, finely chopped2 x 420g cans lentils, drained, ½ cup (125ml) liquid reserved¼ cup (75g) korma curry paste400ml can coconut milkFinely grated zest and juice of 1 lime500g lamb sausages, casings removed¼ cup (35g) plain flour1 tbs curry powder2 Lebanese cucumbers, peeled, sliced1 bunch English spinach, stalks discardedMint leaves, Greek yoghurt and chilli oil (optional), to serve Heat 2 tbs oil in a saucepan over medium-high heat. Add celery and cook, stirring occasionally,…

ITALIAN LASAGNE MEETS MEXICAN ENCHILADAS IN THIS COMFORTING DISH. TOP THE TORTILLA STACK WITH FRESH CORIANDER, CREAMY AVOCADO AND PUNCHY JALAPEÑOS. MEXICAN GREEN RICE WITH PRAWNS & CHORIZO SERVES 4 “A staple gets a little luxe treatment.” 3 green bullhorn peppers (substitute green capsicum), halved, seeded2 jalapeño chillies, halved lengthways, seeds removed⅓ cup (80ml) extra virgin olive oil2 long green shallots, finely chopped2 garlic cloves, crushed½ bunch coriander, roots attached, leaves and roots roughly chopped, plus extra leaves to serve1 tsp each ground cumin and ground coriander1½ cups (270g) long-grain white rice, rinsed2 cups (500ml) chicken stock1 (around 120g) cured chorizo, thinly sliced1 sweetcorn cob, husk and silks removed, kernels removed with a sharp knife400g uncooked prawns, peeled, halvedJuice of 1 lime, plus wedges to serveSliced cucumber and coriander, to…

SWEET PEAR, RICH PORK BELLY AND EARTHY ROSEMARY AND FENNEL COMBINE TO MAKE THE IRRESISTIBLE FILLING FOR THESE GLAMMED-UP SAUSAGE ROLLS BRAISED BEEF CHEEKS & GREENS POT PIE SERVES 6 “Beef cheeks can be cooked for anywhere between three and eight hours for flavoursome, melt-in-your mouth meat.” Begin this recipe 4 hours ahead. ¼ cup (60ml) extra virgin olive oil2kg beef cheeks1 each onion, carrot and celery stalk, chopped4 garlic cloves, crushed½ cup (140g) tomato paste2 cups (500ml) red wine2 cups (500ml) beef stock1 tbs Worcestershire sauce1 tbs plain flour1 tsp red wine vinegar½ bunch green kale, stalks discarded, leaves torn1 egg, lightly beaten1 sheet frozen puff pastry, thawed Heat oil in a large heavy-based flameproof casserole with a fitted lid. In batches, add beef and cook, turning, for 6…

EARTHY, SWEET AND HERBACEOUS, A PRUNE, PORCINI AND BRIOCHE STUFFING ELEVATES THESE GOLDEN SPATCHCOCKS INTO A TRUE SHOWSTOPPER POTATO PIZZA WITH ITALIAN SAUSAGE AND FONTINA CHEESE MAKES 2 PIZZAS 1 large garlic bulb⅔ cup (165ml) extra virgin olive oil, plus extra to drizzleSemolina, to dust250g pork and fennel sausages, casings removed1 large desiree potato, very thinly sliced (we used a mandoline)100g fontina cheese, shaved1 small red onion, very thinly sliced (we used a mandoline)1 bunch oregano, sprigs picked PIZZA DOUGH 2⅓ cups (400g) strong (baker’s) flour2 tsp dried yeast¼ cup (60ml) extra virgin olive oil Preheat oven to 180°C. For the pizza dough, combine flour, yeast and 2 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. Add oil and 1 cup (250ml) warm…

PLUMP CURRANTS, CRUNCHY ALMONDS AND A LITTLE PRESERVED LEMON PUNCH TAKE SIMPLE STEAMED BROCCOLI TO NEW HEIGHTS. SERVE WITH GRILLED FISH, LAMB OR CHICKEN HONEY MERINGUE WITH RHUBARB AND STRAWBERRIES SERVES 6 “Flowers and seeds of herbs are sometimes better than the more commonly used leaves and stems. For instance, coriander flowers and green seeds are one of our favourite ingredients to use. Adding them to a dish adds another dimension to a seemingly simple plate of food.” You will need a kitchen thermometer for this recipe. Pared zest and juice of 1 orange2 tbs runny honey, plus extra to drizzle4 thin rhubarb stalks, cut into 5cm lengths12 small strawberries, halvedCoriander flowers, seeds or leaves (substitute other herbs or edible flowers), to garnish HONEY MERINGUE ¾ cup (90g) runny honey3…

“GRUYERE IS A RAW COW’S MILK CHEESE FROM THE SWISS SIDE OF THE MAGICAL SNOW-CAPPED ALPS, AND LIKE ALL ALPINE CHEESES, IT IS A GOOD MELTER AND GREAT FOR COOKING.” WANDERLUST MAC ‘N’ CHEESE SERVES 6 “This dish showcases these international cheeses perfectly. We highly recommend it for a cosy winter night in.” 400g dried macaroni50g unsalted butter1 leek, finely chopped⅓ cup (50g) plain flflour1 tsp Dijon mustard3 cups (750ml) milk150g vintage cheddar (we used Clothbound Farmhouse Cheddar)150g comte (we used La Couronne Comte), coarsely grated30g panko breadcrumbs170g grated saganaki (we used Artemis Kefalotyri Saganaki)250g punnet cherry truss tomatoesBasil leaves, to serve Preheat oven to 200°C. Bring a large saucepan of salted water to the boil over high heat. Cook pasta according to packet instructions, then drain. Melt butter in…

COQ AU RIESLING SERVES 4-6 2 tbs vegetable oil70g unsalted butter, chopped12 eschalots, peeled3 garlic cloves, finely chopped160g smoked bacon, cut into lardons250g chestnut mushrooms, trimmed, halved if large1.7kg free-range chicken, chopped into 8 pieces (ask your butcher to do this for you)2 tbs plain flour2 cups (500ml) medium-dry riesling350ml chicken stock1 bay leaf2 thyme sprigs100ml pure (thin) cream1 egg yolk¼ bunch flat-leaf parsley, leaves picked, finely choppedMashed potato, to serve Heat half the oil and half the butter in a shallow flameproof casserole over medium-high heat. Add eschalots, garlic and bacon, and cook, stirring occasionally, for 5-6 minutes until eschalots begin to colour. Add mushrooms and cook for 2-3 minutes until mushrooms have softened. Using a slotted spoon, transfer mixture to a bowl. Dust chicken pieces in flour and…

“THESE RECIPES ARE MY TAKE ON THE BRITISH CLASSICS I GREW UP WITH BUT, EVEN WITHOUT THE NOSTALGIA, THEY’RE JUST TASTY, FOOL-PROOF RECIPES FOR ENTERTAINING.” “FINGER LIMES AND DAVIDSON PLUMS GO EXCEPTIONALLY WELL WITH THIS DESSERT, AS THEY’RE SUPER TANGY AND FLAVOURSOME, SO I’VE ADDED THEM IN.” ALMOND DUKKAH CHICKEN BAKE WITH AMARANTH SERVES 4 “This is a recipe I love to cook at home. A one-pot wonder, it proves chicken needn’t be dull.” 200g amaranth (from health food shops)15 unpeeled garlic cloves, bruised2 baby fennel, cut into eighths8 Asian (red) eschalots from Asian food shops and selected grocers), halved2 tbs currants2 tbs finely chopped preserved lemon rind¼ cup (60ml) extra virgin olive oil1.2kg whole chicken, butterflied (ask your butcher to do this)⅔ cup (165ml) chicken stock½ bunch each mint,…

“THERE ARE SO MANY GREAT DISHES THAT CAN BE MADE IN THE TIME IT TAKES TO COOK DRIED PASTA. JUST PICK INGREDIENTS THAT DON’T NEED MUCH TIME TO COOK OR DELIVER FLAVOUR.” ZUCCHINI PESTO PASTA (SERVES 4-6) “Feel free to play with the herbs in this pesto – try tarragon and parsley. The pesto can also be used as a dressing for grilled veg, chicken, white fish or even hard-boiled eggs.” 500g dried spaghetti1 cup (250ml) extra virgin olive oil1 bunch basil, leaves picked, plus extra leaves to serve1 bunch flat-leaf parsley, leaves picked1 cup roasted oily nuts (we used cashews, pine nuts and macadamias)3 small zucchinis, trimmed – 2 roughly chopped, 1 thinly sliced on a mandolineFinely grated zest and juice of 1 lemon150g finely grated parmesan30g unsalted butter2…

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