Month: January 2019

Month: January 2019

Chicken Kiev

Ingredients 3 garlic cloves, crushed ½ lemon, juiced 15g fresh flat-leaf parsley, finely chopped 10g fresh tarragon, finely chopped 80g (4 tbsp) lighter soft cheese 4 chicken breast fillets 2 eggs, lightly beaten 30g plain flour 80g panko breadcrumbs 2 tbsp olive oil Freeze the filling Mix 3 crushed cloves of garlic, the juice of…

Winter vegetable curry

Ingredients 2 white onions 3 garlic cloves 1 inch piece of ginger 1 tbsp vegetable oil 12 curry leaves 300g butternut squash 2 large carrots 3 large parsnips 4 tablespoons of madras curry paste 1 tin of chopped tomatoes 200ml of water 1 tin of coconut milk 2 handfuls of chopped kale Cooked brown rice,…

Pork Chile Verde

Ingredients 4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks 3/4 pound tomatillos (about 4 tomatillos; 350g), quartered, husks discarded 2/3 pound Poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note) 6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)…

How to Clean Shiitake, Portobello, and Oyster Mushrooms

Some mushrooms are seasonal (think: chanterelle, morel, porcini). Others, we’ve gotten quite good at cultivating and are available year-round. Still, when I get a hankering for mushrooms and I glance at the calendar, it’s usually a fall month. It’s something about their earthiness that does it for me. Here’s how to clean three of the…