Bánh xèo is a light savoury crêpe, eaten with an abundance of salad leaves and herbs. There’s a knack to eating these: gather a palmful of leaves and herbs into your hand, break off some crêpe onto the leaves, then roll it up and dip it into the sauce. You can vary the filling. You’ll …
Ingredients 2 onions 1 red chilli 1 x 240g pack of kipper fillets olive oil 2 tablespoons hot curry powder 2 x 250g packets of cooked basmati rice 3 large eggs 160g frozen peas 1 lemon Method Fresh fish can be expensive, but this recipe is great value with absolutely no compromise on taste. At …
Crispy filo, couscous, sweet tomatoes, smoked paprika, dill & lemon Ingredients olive oil 1 x 270g pack of filo pastry smoked paprika 100g couscous 800g ripe mixed-colour tomatoes 2 x 130g salmon fillets, skin off, pin-boned, from sustainable sources 165g raw peeled king prawns, from sustainable sources 2 lemons 1 bunch of dill (20g) Method …
This is the ultimate recipe for grilled fish tacos. Fish tacos are a staple among California surfers but are often beer-battered and fried. For this healthier, grilled version of fish tacos, chef Kerry Simon enriches the guacamole with low-fat sour cream and adds lots of flavor with sliced jalapeños, red onion and cilantro. The crispy, tangy …
Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions and a hit of cumin. Ingredients 1/4 cup extra-virgin olive oil 1/2 large white onion, finely diced 1 medium red bell pepper, finely diced 1 medium green bell pepper, finely diced 4 garlic cloves, minced …
This classic Punjabi dish, called masaledar cholay, is often served as part of a big Sunday lunch, along with raita, naan, and salad. Ingredients 8 garlic cloves, chopped 2 jalapeños, chopped One 2-inch piece of fresh ginger, peeled and chopped 1/4 cup vegetable oil 3 onions, cut into 1/4-inch dice 2 tablespoons ground cumin 1 tablespoon ground …
Salsa verde means “green sauce” in both Italian and Spanish. In Chris Cosentino’s lemony version, fresh tarragon gives the salsa a nice summery quality. The salsa verde also goes well with grilled fish like swordfish or tuna steaks, as well as in sandwiches or swirled into soups. If chervil proves difficult to find, a mixture of extra tarragon and parsley …
The name for this simple soup of gently stewed onions, tomatoes, and peppers comes from the Catalan words oli (oil) and aigua (water). The soup can be served warm or chilled, and is customarily eaten with bread, which is topped here with figat (fig jam). The recipe is from chef Felipe Riccio of March restaurant …
Tangy, sweet tomatoes and peaches are one of our favorite combinations for late summer eating. Here, they star in a salad atop a bed of peppery arugula and basil. The salad gets even more zip with a sweet-spicy vinaigrette made with candied jalapeños or pepper jam. The feta and sliced onion scattered on top add …
This crunchy, refreshing salad studded with purple beets, Asian pear, and hazelnuts is complemented by a fragrant dressing of ginger and white miso. “For me, this salad embodies the Japanese saying ‘shokuyoku no aki,’ meaning ‘the appetite of the fall season,’ when we look to make dishes a bit heartier and more warming,” says chef …
