Finally, heat another 1-2 tablespoons of oil in the pan, add the minced pork and stir-fry for 1½-2 minutes, breaking it up with a wooden spoon into small pieces as it browns.Put the noodles into a large bowl and add the pork, prawns, squid, peanuts, mint, dried shrimp and chilli and toss together well. Serves 4.

Sprinkle over the coriander and spring onions and serve immediately.This is a popular dish at the restaurant, heavily influenced by my love of Spain. 750g/1½lb waxy new potatotes, such as Jersey royals, charlotte or pink fir apple, scraped and cut into matchsticks 5mm/¼in thick Pour this mixture over the pumpkin, add the chilli flakes and thyme, cover and leave to pickle for at least 1 hour. Cook briskly for 2-3 minutes, then add the strained stock and orange juice, bring to the boil and simmer for 40 minutes.For the croutons, thinly slice the baguette on the diagonal and fry the slices in the olive oil until crisp and golden. In a cup, mix garlic, olive oil, salt, and black pepper. Scatter with walnuts and cheese, drizzle with oil and season with salt and pepper. If you have a comment or query you would like LifeStyle to respond to, please use our Copyright © Foxtel Management Pty Ltd 2013 All Rights Reserved | Copyright © Foxtel Management Pty Ltd 2013 All Rights Reserved | 750g/1½lb waxy new potatotes, such as Jersey royals, charlotte or pink fir apple, scraped and cut into matchsticks 5mm/¼in thick small bunch of tarragon, chives, flat-leaf parsley and chervil sprigs Baked sea bass with red peppers and tomatoes. Arrange the fish and grapefruit on 4 cold plates, splash with ponzu and serve with a pile of mooli topped with nori. For the dill and potato salad . Watch our chefs demonstrate how to cook one of Rick’s favourite dishes and then develop your own cookery skills and techniques whilst you recreate the dish. Saturday December 17 2011, 12.19pm, The Times. It’s a deeply satisfying dish.
Sea bass with vanilla vinaigrette. Add the coconut milk to the pan, together with the squid and prawns, and simmer for 2 minutes. Drain on kitchen paper and rub one side of each piece with the garlic clove.Liquidise the soup, then pass it through a sieve into a clean pan, pressing out as much liquid as possible with the back of a ladle.
2 tbsp salt .

Shiso leaves or chervil make a pleasing garnish.For the ponzu dressing, mix all the ingredients together, leave for 24 hours in the fridge, then strain off.

Remove the paper and beans, brush the inside of each case with egg white and return to the oven for 2 minutes. Slip in the fish, allow the water to bubble, then take the kettle off the heat, cover and leave for 15 minutes.Meanwhile, cook the potatoes in a pan of boiling salted water for 3-4 minutes, until just tender.

I use the tiny dark brown pardina lentils of Castilla y León, which are very similar to French puy lentils and have the same earthy flavour. Serve warm.This is a favourite dish of mine from a good Chinese restaurant. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. Toss well, spread out in an even layer and roast for 30–35 minutes.Meanwhile, slash the flesh of the fish 5–6 times on each side.

Bake at the top of the oven for 15-20 minutes, until lightly golden.

Saturday December 17 2011, 12.19pm, The Times.

An oldie, but a goldie hailing from Rick’s 1997 book, Fruits of the Sea.

Season to taste with a little more salt and lime juice and serve.We all know lemon is loved by salmon, but the fish also adores the flavour and acidity of pink grapefruit. Drain and leave to cool.Lift the fish out of the water on to a serving dish and leave to cool.Mix the mayonnaise with the shallot, dill and some salt and pepper, then gently fold in the potatoes. Stir the lentils into the sauce with 150ml of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper and simmer together for 5 minutes, then transfer to a baking dish.Heat the oven to 200C/gas mark 6. However, you can leave out the kombu and bonito flakes, and use dashi granules instead. Prepare the squid (see below) or ask your fishmonger to do it for you. Drain, reserving the cooking liquid, and set to one side. Brush the outside of the fish with a little of the remaining dressing and season with salt and pepper. Put the mango, carrot, shallots, chilli, peanuts and fried fish pieces into a large bowl and toss together. Loosen the scallops from their shells but leave them in place. Stir in the water with a round-bladed knife until it comes together into a ball, turn out onto a lightly floured work surface and knead briefly until smooth.Preheat the oven to 220C/gas mark 7.

Preheat oven to 450F°. A wonderful meal for four people.


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