Beef Wellington Recipe
Ingredients Ingredients 1kg beef fillet – ask your butcher to cut it from the middle of the fillet and say you don’t want the tail end or the head (chateaubriand)
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Ingredients Ingredients 1kg beef fillet – ask your butcher to cut it from the middle of the fillet and say you don’t want the tail end or the head (chateaubriand)
For the chicken, pour the buttermilk into a wide, shallow dish. Season with pepper and a small pinch of salt. Pat the chicken breasts dry with kitchen paper, then put
Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar – try
Heat the oil in a large flameproof casserole dish. Brown the chicken thighs in batches until golden, then transfer to a plate. Add the onions to the dish and cook
Toss the rabbit joints (or diced meat) with half the flour and some seasoning. Heat half the oil in a flameproof casserole dish and brown the meat on all sides.
If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin
Pre-soak wooden skewers in warm water for 20 mins. (You will need about 32 skewers and they must be able to fit inside a griddle pan or frying pan.) Meanwhile,
Cut 2-3 slashes in each chicken thigh, sprinkle the spices over and turn to coat. If you have time, cover and leave to marinate at room temperature for 2 hrs,
Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard
To make the dressing, mix together all the ingredients and stir to dissolve the sugar. In a large bowl, mix all the salad ingredients except the nuts. Toss with
Pop the chicken in a large dish and slash the legs a few times with a sharp knife. Mix together the lemon juice, chilli powder and 1 tsp salt. Pour
Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt.