RED LENTIL RECIPE

Ingredients

Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Chorizo

A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

Onion

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Carrot

The carrot, with its distinctive bright orange colour, is one of the most versatile root…

Yogurt

Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.

Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

HASHBROWN RECIPE

Hash browns

Ingredients

• 4 medium floury potatoes, peeled (like Maris Piper or King Edwards)


• 1 medium onion


• 1 egg, beaten


• salt and pepper


• vegetable oil, for frying

Method

Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.

Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well.

Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.

CAKE DONUT RECIPE

Homemade Cinnamon Cake Donuts

Tips for making the Best Cake Donuts

Make sure your dough is soft and a little sticky, (if too sticky just add a little more flour). Dough should be wrapped in plastic and chilled for about one hour.

If you are using a medium heavy pot for frying then fill the pot with approximately two inches of vegetable oil (I use an oil for frying).

And make sure to heat your oil using a candy thermometer to 360-370F (180-185C), and be sure to keep it as close to this temperature as possible while frying the donuts.

Higher will only cook the donuts on the outside much too quickly, therefore the inside will not be done. Cooking too low a temperature will produce greasy heavy donuts, and this is exactly what we don’t want.

Once the donuts are cooked make sure to drain them on a couple of paper towels, but while they are still warm roll in a sugar cinnamon mixture.

Because these donuts are fried I strongly recommend eating them asap, fried foods aren’t the best kinds of foods to be kept for more than a day.

LOBSTER SALAD

Learn How to Make Lobster Salad with this Simple Recipe

Simple Lobster Salad Ingredients:

• 1 pound of fresh lobster meat


• 2 tablespoons lemon juice


• 1 firm head of lettuce


• 1/2 cup mayonnaise


• 1/2 teaspoon prepared mustard


• Salt and pepper


• Paprika

Directions:

1. Sprinkle Lobster meat with lemon juice; chill.


2. Use only crisp lettuce leaves. Wash carefully, roll in clean towel, chill in refrigerator


3. Mix mayonnaise with the mustard; season with salt and pepper.


4. Arrange the lettuce on a pre-chilled salad dish.


5. Place lobster meat on the lettuce; add a spoonful of dressing to each serving. Sprinkle with paprika.

DILL SAUCE FOR SALMON

Salmon with Creamy Dill Sauce

Ingredients

• 1 salmon fillet (about 2 pounds)


• 1 to 1-1/2 teaspoons lemon-pepper seasoning


• 1 teaspoon onion salt


• 1 small onion, sliced and separated into rings


• 6 lemon slices


• 1/4 cup butter, cubed


• DILL SAUCE:


• 1/3 cup sour cream


• 1/3 cup mayonnaise


• 1 tablespoon finely chopped onion


• 1 teaspoon lemon juice


• 1 teaspoon prepared horseradish


• 3/4 teaspoon dill weed


• 1/4 teaspoon garlic salt


• Pepper to taste

Directions

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,


• Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.


• Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

WHOLE CHICKEN IN OVEN

Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken

Freshly ground black pepper

1 large bunch fresh thyme, plus 20 sprigs

1 head garlic, cut in half crosswise

2 tablespoons (1/4 stick) butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb of fennel, tops removed, and cut into wedges

Directions

1. Preheat the oven to 425 degrees F.


2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.


3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Crab cake recipes

Ingredients

• 2/3 cup panko (Japanese breadcrumbs), divided


• 1 tablespoon minced fresh flat-leaf parsley


• 2 tablespoons finely chopped green onions


• 2 tablespoons canola mayonnaise


• 1 teaspoon lemon juice


• 1 teaspoon Dijon mustard


• 1/2 teaspoon Old Bay seasoning


• 1/2 teaspoon Worcestershire sauce


• 1/8 teaspoon kosher salt


• 1/8 teaspoon ground red pepper


• 1 large egg, lightly beaten


• 8 ounces lump crabmeat, shell pieces removed


• 1 tablespoon olive oil


• 1 lemon, quartered

How to Make It

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 salmon cake and 1 lemon wedge) Calories 210; Fat 11g (sat 4g); Sodium 307mg