Finish Kate Hibbert's goat's cheese starter from Come Dine With Me Portsmouth with a few drops of sesame or olive oil and serve Serves 6 Ingredients
1. Preheat the oven to 200°C/Gas 6. Put the goat’s cheese on a board and wrap each slice fully with Parma ham. 2. Place the cheese on a baking tray lined with baking parchment and season with a little salt and plenty of ground black pepper. Drizzle with 2 tsp sesame or olive oil and bake for about 15 minutes or until the cheese begins to melt. 3. Meanwhile, toast the walnuts in a dry frying pan for 3-5 minutes until golden brown, turning regularly. Arrange the rocket and pear slices or six plates. Scatter over the toasted walnuts. 4. Carefully place a goat's cheese on top of each pile of salad and drizzle with the balsamic glaze. Finish with a few drops of sesame or olive oil 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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Cass Walia cooked up the taste of Malaysia with this spicy mushroom starter in Come Dine With Me Blackpool Serves 4 Ingredients
1. Put the mushrooms in a large frying pan and cook over a medium to high heat for 4-5 minutes until all the water has evaporated and the mushrooms are tender and lightly browned. Tip onto a plate and set aside. 2. Return the pan to the heat and add the oil. When the oil is hot, stir in the onion, garlic, ginger and chillies. Cook over a medium heat, stirring regularly until softened and golden brown. Season with the lemon juice and sizzle for a few seconds more. 3. Stir in the coconut milk, turmeric and salt. Bring to a simmer and cook for 5-10 minutes or until the coconut milk is reduced to a thick sauce. Return the cooked mushrooms to the pan and stir in the tomatoes. Cook together for 2-3 minutes. Adjust seasoning to taste and serve with warm Indian breads, such as paranthas. 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. Simon Green hoped this sophisticated starter would get his party off to a flying start in Come Dine With Me Blackpool Serves 4 Ingredients
1. Preheat the oven to 180ºC/Gas 4. Put the bacon on a small baking tray and cook in the centre of the oven until golden and crisp. 2. Bring a large pan a third full of water to the boil and add the asparagus. Return to the boil and cook for 4-5 minutes until tender. Half fill a medium saucepan with water and bring to a very gentle simmer. Break the quail's eggs into the pan one at a time and remove from the heat. Set aside for 3-4 minutes until just cooked. Note: This recipe contains raw eggs 3. While the asparagus and eggs are cooking, melt the butter in a third pan. Put the egg yolks in a food processor with the lemon juice and seasoning. Blend until smooth then slowly add the hot butter in a steady stream with the motor running until the sauce is thick. Adjust seasoning to taste. 4. Drain the asparagus and divide between four warmed plates. Lift the quail's eggs out of the water with a slotted spoon and place two on top of each pile of asparagus. Spoon the hollandaise sauce on top and finish with bacon. 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. Andrea Maddocks cooked up a Geordie version of a seaside supper in Come Dine With Me Blackpool
Serves 2 Ingredients
1. To make the pea puree, melt half the butter in a small pan until foamy and add the onion, peas, sugar, stock and remaining butter. Cover closely with a disc of greaseproof paper and cook gently for 5 minutes. 2. Add the mint leaves and cream. Cook gently for 2 minutes more then remove from the heat and blitz with a stick blender until as smooth as possible. Season with salt and pepper. 3. While the peas are cooking, heat a non-stick frying pan over a very high heat. Rub the scallops on both sides with a little oil and season with salt and pepper. Cook in the hot pan for about 1½ minutes on each side. Squeeze over a little lemon juice. 4. Spoon the pea puree onto four warmed plates and top with the hot scallops. Add lemon wedges 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. Liam Bird served his guests the best of British with his all day stack in Come Dine With Me Blackpool Serves 4 Ingredients
1. Heat 1 tbsp of the oil in a large frying pan and gently fry the bread rounds on each side until crisp and golden brown. 2. While the bread is cooking, heat the remaining oil in a saucepan and fry the mushrooms for 2-3 minutes until tender and golden. Add the mustard and crème fraiche and cook for a minute or two more. Season to taste. 3. As soon as the toast is ready, remove from the pan and keep warm. Place the black pudding in the same pan and gently fry for 1-2 minutes on each side until hot throughout and lightly browned. 4. Put a piece of toast on four plates. Top with a few mushrooms, then a slice of black pudding. Continue the layers ending with black pudding. 5. Scatter some salad leaves around the plates and drizzle with dressing. Serve immediately. 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. 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. 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. 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. |
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