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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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. Young whips up some wonderful tomatoey tarts, but do they make the grade? Why not find out for your self with this recipe. Serves 5.
Ingredients: 1 pack of ready-made puff pastry
1. Pre-heat the oven to 180°c 2. Roll out ready-made puff pastry -- approx. 5mm thick. Cut out 5 circles approx. 15cm wide (check the size of the plate you will be serving them on). 3. Make an indentation with a smaller circular object, e.g. a glass, so that you end up with a circle-within-a-circle, with a 1cm gap between the two. 4. Spread Dijon mustard inside the smaller circle. 5. Slice tomatoes and layer the slices on top of the mustard, then sprinkle the tomatoes with a pinch of sugar, salt and pepper. 6. Grate the cheese and place on top of the tomatoes. 7. With a brush or a finger, paint the circular area surrounding the tomatoes with beaten egg. 8. Put in the oven for 20-25 mins. until the pastry in golden brown Bernice is turning Japanese with her grilled salmon teriyaki style - but there's a little bit of Europe there too, in the form of leek and potato gratin. How will her Come Dine With Me Sunderland react to the fusion?
Serves 4 Ingredients
1. Mix all the marinade ingredients together in a large bowl. This marinade is slightly a matter of personal taste, so keep trying it until you have a strong but slightly sweet flavour. Put the salmon fillets in the marinade and turn to coat. Cover and chill for 2-3 hours. 2. Preheat the oven to 200ºC/gas mark 6. Brush a baking tray with a little olive oil and heat in the oven for 10 minutes. Remove from the oven. Take the salmon fillets out of the marinade and place, skin-side down, on the baking tray – they should begin to sizzle. Spoon a little of the marinade over each one. 3. Return the tray to the oven and cook the salmon for about 15 minutes until the flesh just begins to flake - the salmon should remain moist in the centre. Serve on top of wilted spinach tossed in hot butter and plenty of seasoning. 4. For the leek and potato gratin, parboil the potatoes in boiling salted water for about 10 minutes or until just beginning to soften. Blanch the leeks in boiling water for 1 minute. Drain the potatoes and leeks thoroughly. 5. Preheat the oven to 200ºC/gas mark 6. Butter a large, shallow ovenproof dish. Slice the potatoes thinly and arrange in layers in the dish, alternating with the leeks. Season well and dot with butter between each layer. 6. Pour the cream over the vegetables and leave for a couple of minutes. Top up with more cream if necessary, until the vegetables are almost completely covered. Dot with a little more butter and sprinkle with the Parmesan cheese. 7. Season with ground black pepper and bake for 40-50 minutes or until the potatoes are completely tender and the top is golden and crisp. 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. This magic meat dish is worth the wait - quite breathtaking
Serves 5 Ingredients For the meat
1. Preheat oven to 160°c 2. Roughly chop the onions, carrots, and celery and add to diced venison, herbs, spices, juniper berries, peanuts, and half of the red wine. Brown vegetables and meat in olive oil. Stir in flour and sugar. Add warmed brandy and flambé. 3. Remove meat and vegetables. Add the rest of the wine and reduce by half. Add consommé and meat and cook in oven at 160/170°c for approximately 2 hours. 4. Slice the large loaf lengthwise. Cut off the crusts and roll out thinly. Brush the inside of a soup can with melted butter. Mould the rolled bread around the can and brush with melted butter. 5. Bake until golden brown in the oven for approximately 10 mins. 6. To serve, place the venison into the bread tower and puddle the sauce around the base. 7. Serve with lakeland roasted vegetables. Riding this boat off to the South seas might lead to disaster... but make it and eat it and it might be better than treasure
Serves 5 Ingredients
1. Halve the pineapples lengthways. Take out the central cone but keep the pineapple cone in tact. Slice the pineapple flesh. 2. Mix together the chosen fruits and pile back into shells. Add liqueur to fruit if desired A boozy, summer jelly to remind you how to relax
Serves 5 Ingredients
1. Divide the ripe fruit into 5 small glasses. If possible, arrange the kiwi fruit at the top. Pour a shot of vodka into each glass, and place all the glasses on a tray and chill in the refrigerator. 2. Put the vegetable gel powder in hot water (not boiling) and add sugar, stirring until dissolved. 3. Remove the bowl from the heat, and let it sit at room temperature for a minute or two. 4. Remove the chilled fruit, still in the glasses, from the refrigerator, and pour the dissolved mix over your fruit. 5. Some of the fruit might rise to the top, so using your finger, just push the fruit down into the jelly mix so that it is sealed and will then keep well in the refrigerator. 6. Place in iced bain-marie or in the refrigerator for an hour to set. 7. To serve, dip the glass in to a bowl of hot water to loosen the outside of the jelly, then turn it out onto a plate. On the plate put an arrangement of mixed fruit and dust with a touch of icing sugar. 8. Put the jelly in the middle and serve with cold cream or soya cream for vegans. The name terrine refers to the terracotta dish in which this is traditionally cooked
Serves 5 Ingredients
1. Preheat oven to 180 °c. 2. Line a medium loaf tin with parma ham, allowing the ham to hang over the edge of the tin. Mix the flour and eggs together until you form a fine mixture, then add the milk and whisk some more. 3. Chop the chicken into small chunks and add to the mixture along with the cheese and stir well. 4. Add half the mixture to the tin, then add a layer of spring onion running lengthways. Then add the rest of the mixture and fold over the parma ham hanging over the edge to form a parcel. 5. Bake in the oven for 1 hour at 180°c and then turn out and leave to cool. 6. Place on a bed of rocket and basil and serve with cranberry sauce, and drizzle with olive oil and balsamic vinegar. Adish from Come Dine With Me Oxford cooked this veggie curry as part of a traditional thali, a selection of regional Indian dishes
Serves 4 Ingredients
1.Heat the oil in a large saucepan and stir in the cinnamon, fennel and cloves. Cook for a few seconds then add the onion, chilli, ginger, garlic and coriander. 2.Fry gently in the oil until the onion is softened and you get a lovely aroma of spices. 3. Add the quorn or soya mince, turmeric, garam masala and a good pinch of salt. Stir in the curry powder, tomatoes and enough water to achieve a gravy consistency. Simmer gently for about 10 minutes, stirring occasionally. 4. Remove from the heat and add lemon juice to taste. Garnish with more coriander and serve with chappatis or rice. 5. Melt the topping ingredients together in saucepan until sizzling. Drizzle over the soup and serve with a chunk of bread Adish served the dish alongside a traditional thali, a selection of regional dishes which included aubergines in coconut milk, boondi raita , dhall, tofu sambal, lemon rice, carrot salad, fried potatoes and deep-fried plantain. 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. This vegetarian goat's cheese and onion tart, with double cream and thyme, makes a tasty treat. Delicious served with salad, or a selection of fresh vegetables.
Serves 4-6 Takes about 40 minutes to make, 45 minutes in the oven, plus chilling Ingredients
1. Put the pastry ingredients in a food processor and pulse, adding a splash of milk if the dough seems dry. Wrap in cling film and chill for 30 minutes. 2. Roll out the pastry on a lightly floured surface and use to line a shallow 20cm round, fluted tart tin. Pop in the freezer for 10 minutes. 3. Meanwhile, melt the butter and oil in a large frying pan over a medium heat. Add the onions and garlic and cook, stirring, for 20 minutes or until soft and golden. Season well. 4. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and beans and place on a baking sheet. Blind bake for 15 minutes, remove the paper and beans and bake for a further 5 minutes, until pale golden. 5. Reduce the oven temperature to 180°C/fan160°C/gas 4. Whisk the eggs, yolks and cream. Stir in the onions and chopped thyme, then spoon into the pastry case. Crumble over the cheese and bake for 25 minutes. Garnish with thyme sprigs and serve with a mixed leaf salad. If you would to get all the best Come Dine With Me Recipes in one easy to read book, then check out Dinner Perfection opposite! |
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