Noorani Williamson cooked this gorgeous curry on Come Dine With Me Luton combining rich duck with a hint of coconut to lighten things up Serves 4 Ingredients
1. Heat a large wok or frying pan over a medium-high heat and add the duck breasts, skin-side down. Cook for 5-6 minutes until the skin turns golden brown, then turn over and cook on the other side for a further 3 minutes. 2. Remove the duck breasts from the pan and put on a plate. Drain all but 3 tbsp of the duck fat from the pan and discard. Add the onion, garlic and ginger to the pan and cook gently for 5 minutes. 3. Stir in the curry powder, turmeric and paprika, followed by the cinnamon, rampe (if using), lemongrass, salt, vinegar and tomatoes. Bring to a simmer and cook for 10 minutes, stirring occasionally. 4. Add the brown sugar and return the duck to the pan. Cover the pan with a lid and leave to simmer gently for 20 minutes until the duck is tender. Remove the lid and stir in the coconut milk. Return to a gentle simmer and cook for 5 minutes, stirring occasionally. 5. Heat a large metal tablespoon, add the whisky, and taking great care, light with a long match. Pour over the duck curry and sprinkle with chopped coriander. Serve with freshly cooked rice. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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Noorani Williamson got wheel-y busy in the kitchen making these fishy bites on Come Dine With Me Luton Serves 4 Ingredients
2. Heat the oil in a large frying pan and fry the onion, garlic, ginger and chillies for 3-4 minutes until softened, stirred. Add the black pepper and salt. Stir into the potatoes and mix well. 3. Flake the fish into the bowl with the potatoes. Add the lime juice, sugar and salt to taste, stirring well until thoroughly combined. Form the potato mixture into roughly 12 balls and flatten slightly. Dip into the egg and then the breadcrumbs until evenly coated. CAUTION Do not leave hot oil unattended. Do not allow oil to overheat. 4. Heat the oil in a deep fat fryer to 180°C and cook the fishcakes a few at a time until golden brown and hot throughout. Drain on kitchen paper. 5. Serve the fishcakes on a bed of rocket leaves garnished with slices of lime. Serve with the tomato chilli sauce. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Paragraph. Martin Palmer gave his Come Dine With Me Luton guests a taste of summer with his pud
Serves 4 Ingredients
1. Put the fruit in a colander and stand in the sink for 15-20 minutes so the berries begin to defrost. 2. Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Remove the bowl from the heat and stir in the double cream. Remove the vanilla seeds with the point of a knife and stir into the cream mixture. 3. Divide the fruit between four Champagne or wine glasses. Spoon over the cream mixture and serve with amaretti biscuits. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Martin Palmer served his Come Dine With Me Luton guests a classic steak Serves 4 Ingredients
1. Rub the steaks with 1 tbsp of the oil, rosemary and garlic. Cover with cling film and beat with a rolling pin for minute or two to tenderise. 2. Melt the butter with the remaining oil in a large non-stick frying pan. Add the steaks and cook for 3-4 minutes on each side over a high heat until done to taste. Add the brandy and simmer for 1-2 minutes until the alcohol has evaporated. Transfer the steaks to a plate. 3. Return the pan to the heat, add a little more oil if necessary then cook the mushrooms and shallots until softened. Stir in the cream and peppercorns. Simmer for 2-3 minutes, stirring. Season to taste. 4. Return the steaks to the pan and simmer for 1-2 minutes until heated through. Divide the steaks between four warmed plates and spoon over the sauce. Serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Champagne and prawns? Could Martin Palmer's Come Dine With Me Luton starter get any more fancy? It could if it actually contained Champagne Serves 4 Ingredients
1. Mix the mayonnaise and tomato puree with the lemon juice and Tabasco in a small bowl until smooth. 2. Heat the oil in a large non-stick frying pan and stir-fry the garlic, chilli and prawns for about 4 minutes until the prawns turn completely pink and are cooked through. Remove from the heat and cool for 2-3 minutes. 3. Divide the rocket between four Champagne glass, or wine glasses, and top carefully with the hot prawns. Add spoonfuls of the mayonnaise mixture and garnish with chervil and parsley. Finish with a light dusting of cayenne pepper or paprika. Serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Regrettably Luigi's menu from Luton is subjected to copyright. You can view all similar recipes from his menu here.
It includes:
Alison Balfour Lynn served a good old boozy trifle as the perfect end to her Come Dine With Me Luton dinner party
Serves 6 Ingredients
1. Arrange the Swiss roll slices in the base of a pretty glass trifle bowl and pour over the cherry brandy or framboise. Leave to soak for a few minutes. 2. Scatter with half the fruit and pour over the custard. Top with the whipped cream and add the remaining fruit to the bowl. Scatter with almonds and dust with icing sugar to serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Alison Balfour Lynn's menu served salt beef to her Come Dine With Me Luton guests - and not a bagel in sight Serves 4-6 Ingredients
2. Bring to a very gentle simmer and cook slowly, at barely a blip, for 4 hours, skimming off any scum that rises to the surface. Taste the water after 10 minutes and if it's very salty, drain the water and begin cooking again with fresh water. The water should not boil at any stage, so cover the pan only when you are happy that the water is burbling gently not bubbling. 3. When the meat is tende, transfer to a warmed serving dish and keep hot until ready to serve. Carve into thick slices and serve with seasonal vegetables. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Alison Balfour Lynn started her Come Dine With Me Luton dinner party with a simple but stylish soup Serves 4 Ingredients
1. Cook the potato in a pan of boiling water until tender. Drain well. 2. Heat the oil in a large saucepan and gently fry the onion until softened, stirring regularly. Stir in the potato and chicken stock. Bring to the boil, then reduce the heat to a gentle simmer and cook for 3-4 minutes. 3. Stir in the watercress and return to a gentle simmer. Cook for 3 minutes more or until the watercress wilts into the stock. Pour over 250ml of cream and remove the pan from the heat. 4. Blend with a stick blender, or in batches in a food processor, until as smooth as possible. Return the soup to the pan and season with salt and pepper. Heat through gently, stirring constantly. 5. Ladle into warmed bowls, add swirls of double cream and garnish with sprigs of watercress. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Sabrina Ghayour hoped her luscious lamb would rack up the points on Come Dine With Me West London Serves 4 Ingredients
1. To prepare the lamb, put the ras-el-hanout and sea salt into a bowl and mix well. Cut each lamb rack in half and rub the spice mixture all over, being especially generous over the fat side. Put on a baking tray, cover and leave to marinate for 2 hours. 2. Preheat the oven to 190°C/Gas 5. To cook the sweet potatoes, place on a baking sheet and cook for about an hour or until very tender. Remove and increase the oven temperature to 200°C/Gas 6. In a saucepan over a low heat, put the 2 tbsp olive oil and add the crushed garlic. 3. Leave to infuse over a very low heat, ensuring the garlic never colours. After about 15-20 minutes, turn the heat off and set aside. The garlic should be completely cooked through but not coloured or browned in any way. Remove the garlic with a slotted spoon and set the oil aside. 4. To prepare the lamb, place a frying pan, preferably cast iron, over a medium heat. Add 1 tbsp of olive oil and cook the lamb racks, fat-side down, until nicely browned. Turn over and cook on the other side until lightly browned and sealed. Do not allow to overcook. 5. Transfer the lamb to a baking tray and roast for a further 15-20 minutes in the oven, or until cooked to taste - 15 minutes for pink and 20-25 for medium meat. Remove from the oven and cover with foil, allowing the meat to rest for 8-10 minutes. 6. While the lamb is roasting, peel the skin off the baked sweet potatoes and, using a fork, mash the flesh into a bowl. Put the warm sweet potato flesh into a saucepan over a medium heat and add the garlic infused oil, one teaspoon at a time, until the purée is smooth and soft, stirring constantly. Add a knob of butter and season well with sea salt and pepper. 7. Spoon the sweet potato puree onto four warmed plates and top each with a small rack of lamb. Spoon over any juices that have collected in the baking tray and serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. |
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