Cass Walia spiced up her dinner party with this tasty chicken curry from Come Dine With Me Blackpool Serves 4 Ingredients
1. Heat the oil in a large heavy-based pan and fry the onions, garlic, ginger and chillies until softened and lightly browned. Add the chicken pieces and cook for 10 minutes, turning occasionally until lightly coloured on all sides. 2. Stir the chopped fresh and canned tomatoes into the pan and pour over the water. Sprinkle all the spices over and add the salt. Stir well until all the ingredients are thoroughly mixed, then cover with a lid and simmer gently for about 40 minutes or until the chicken is tender, stirring occasionally. 3. Towards the end of the cooking time, add a little extra water if the sauce becomes too dry. Adjust seasoning to taste and serve the curry with yogurt, grated cucumber and freshly made roti bread if possible. 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 kept his guests sweet with these shortbread towers in Come Dine With Me Blackpool Serves 4 Ingredients
1. To make the shortbread, put the butter, icing sugar, rice flour and plain flour into a food processor. Blend until a ball is formed, then wrap in cling film and chill for 30 minutes. 2. Preheat the oven to 180ºC/Gas 4. Roll the dough on a lightly floured surface until around 5mm thick. Cut into 9 cm rounds with a biscuit cutter and place on a large baking tray lined with baking parchment. Prick with a fork and bake for 10-12 minutes until pale and crisp. Leave to cool on the tray. 3. Sprinkle roughly a third of the strawberries with sugar in a bowl and leave to stand for 30 minutes. Transfer to a food processor and blend until as smooth as possible. Pass through a fine sieve into a bowl and stir in another third of the strawberries, cut into small pieces. Cut the remaining strawberries in half. 4. Whip the cream with the icing sugar until thick. Take a shortbread biscuit and pipe or spoon some of the cream on top. Place in the centre of a dessert plate. Put halved strawberries around the edge and the strawberry sauce into the centre. Put a second shortcake on top and repeat the method ending with a third shortcake biscuit. 5. Continue until you have made four strawberry stacks on four plates. Sprinkle with sifted icing sugar 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. It was a meaty main for Simon Green with this luscious lamb recipe in Come Dine With Me Blackpool Serves 4 Ingredients
1. Preheat the oven to 200ºC/Gas 6. To prepare the risotto, melt the butter and oil together in a large pan. Add the onion and garlic and fry gently for 5 minutes until softened. 2. Score the lamb fat and season with salt and pepper. Put the lamb on a baking tray. Roast for 20-25 minutes or until done to taste. 3. When the onions are softened, stir in the rice and cook for a minute, stirring until well coated with the butter. Add the wine and simmer until absorbed. Gradually add the hot vegetable stock, just a ladleful at a time, and cook until absorbed before adding more. Stir well between each addition. Cook the rice for about 18 minutes until just tender and creamy. 4. Next, add the peas and vermouth. Cook for 1 minute until the peas are hot then stir in crème fraiche and Parmesan. When the cheese has melted, season the risotto to taste, stir in the mint and remove from the heat. Cover with a lid and set aside. 5. Rest the lamb, covered with foil for about 5 minutes, then carve into cutlets. 6. To make the sauce, put the redcurrant jelly, stock and port in a saucepan and simmer until well reduced and syrupy. Add the mint leaves and season to taste. 7. Spoon the risotto onto four warmed plates, top with lamb cutlets and spoon over the redcurrant sauce. Garnish with fresh mint sprigs 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. 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 taste of Newcastle with these Geordie cakes in Come Dine with Me Blackpool Serves 4 Ingredients
2. Rub a flat griddle or large non-stick frying pan with the oil and heat over a medium-high heat. Cook the hinnies on each side until golden brown and serve hot. 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 broke his no dessert rule to serve his guests this easy crème brulee in Come Dine With Me Blackpool Serves 4 Ingredients
1. Put the egg yolks, cornflour, sugar and vanilla essence in a large measuring jug or bowl and beat until smooth. 2. Heat the cream in a saucepan until on the point of boiling. Stir into the egg mixture then return to the pan and cook very gently for about 5 minutes, stirring constantly until thickened and smooth. 3. Divide the raspberries between six small ramekins and pour over the vanilla custard. Put on a tray, cover with cling film and chill for 6-8 hours until set. 4. When ready to serve, sprinkle the custards with sugar and caramelise with a cook's blow torch until golden and melted. Serve as soon as the caramel hardens. 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's Come Dine With Me Luton guests tucked into this indulgent creamy pudding Serves 4 Ingredients
1. Whip the double cream in a large bowl until thick. Stir in the sugar, then the vanilla, mascarpone cheese, grated orange zest and juice and 2 tbsp of the rum until thoroughly mixed. Cover and chill until ready to serve. 2. Cut the pineapples in half lengthways and scoop out the flesh. Put on a board and cut into small chunks. Sprinkle the scooped out pineapple halves with the remaining rum. 3. Divide the crushed biscuits between each pineapple and top with the cream mixture. Decorate with cocktail umbrellas, sparklers and mint leaves, if liked. 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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