Former MP, Edwina Currie hopes things get off to a smooth start with this roasted tomato soup for Come Dine With Me Celebrity Special
Serves 4 Ingredients
1. Preheat the oven to 200ºC/gas mark 6. Pour a good slug of olive oil onto a large baking tray and swish around until coated. Tip the tomatoes on top and scatter with the onion, garlic bulb halves, peppercorns, thyme, bay leaf and a good sprinkling of rock salt. Drizzle with 2 tbsp olive oil. 2. Put in the oven and roast for about 30 minutes until the tomato skins split and slightly blacken and the onions soften and lightly brown. Remove from the oven and tip into a bowl with the sun-dried tomatoes, coriander and basil. Turn to lightly toss all the ingredients, then leave to cool for a few minutes. (The colour of the final soup depends on the ripeness of the tomatoes and how many sun-dried ones you use – up to you.) 3. When the vegetables are at room temperature, remove the thyme stalks and bay leaf. Put all the rest into a food processor or blender, spooning out the softened garlic and discarding the papery skins. Puree until as smooth as possible. You may need to remove the lid and push the mixture down a couple of times. 4. Pass through a fine sieve into a saucepan - this bit is hard work! Add vegetable stock until the soup reaches the right consistency. Adjust seasoning to taste and stir over a low heat until hot. Serve in warmed bowls and finish by swirling with spoonfuls of cream. 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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An English classic, Eton mess pushes all the right buttons: summer picnics, fresh berries, meringue and Pimm's in the park. How will Philip's Come Dine With Me Celebrity Special guests judge his attempt to pull their heartstrings?
Serves 6 Ingredients
1. Break the meringues into small pieces and toss in a large bowl with the strawberries, raspberries and blueberries. 2. Sprinkle with sifted icing sugar, drizzle with strawberry coulis and lightly fold in the double cream. 3. Spoon into dessert dishes or tumblers 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. Philip Olivier mixes things up for his Come Dine With Me Celebrity Special guests with a sour cherry and pine nut stuffing with his pan-fried red mullet dish
Serves 4 Ingredients
1. Mix the parsley, garlic lemon zest, breadcrumbs and salt in a large bowl to make a gremolata. Set aside. Toast the pine nuts in a dry non-stick frying pan over a medium-low heat for 2-3 minutes, turning occasionally until golden. 2. Tip the pine nuts and cherries into a bowl and stir in 3 heaped tbsp of the gremolata and the lemon juice. Add a dash of pomegranate molasses and toss well together. 3. Preheat the oven to 180ºC/gas mark 4. Trim the fins and carefully slash the fish 3-4 times on each side with a sharp knife. Fill the fish with the parsley and cherry mixture. 4. Sift the flour onto a plate, pour the egg yolk onto a second plate and put the remaining gremolata on a third plate. 5. Heat 2 tbsp of the oil in a large non-stick frying pan. Coat the fish lightly in the flour, then egg and finally gremolata. Add to the pan and cook in batches for 2 minutes on each side until golden. 6. Transfer to a baking tray, drizzle with the remaining oil and bake in the centre of the oven for about 10 minutes or until the fish is cooked and the stuffing is 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. Cross cultural fusion from Julia for Come Dine With Me Celebrity Special with soy and garlic marinated beef with Greek-style potatoes
Serves 4 Ingredients
1. Mix the marinade ingredients and plenty of ground black pepper in a large bowl. Pop the meat into the marinade and turn to coat. Cover and leave in the fridge to marinate for a minimum of 4 hours, turning occasionally. 2. An hour before serving prepare the potatoes, preheat the oven to 190ºC/gas mark 5. Par-boil the potatoes for 5 minutes. Drain well and throw into a baking tray. Melt the goose fat in a small pan and pour over the potatoes. Add the garlic, bay leaves and plenty of salt and pepper. Squeeze the lemon juice over and roast for 45-55 minutes until golden, turning once or twice. 3. Just before guests arrive, cut the beef into six thick slices. Heat a large non-stick frying pan until very hot and drizzle with the oil. Sear the steaks over a high heat on each side until well browned, turning with tongs. Return to the marinade. 4. When ready to serve, drain the beef and pour the marinade into a very hot frying pan. Slice the beef into ribbons. When the marinade starts to boil, add the meat and remove from the heat. Toss lightly then leave to stand for 3 minutes. Serve pink with the Greek potatoes and freshly cooked spinach. 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. Julia Bradbury makes a foray into Eastern Europe for her Come Dine With Me Celebrity Special starter of smoked salmon and blinis, then to the Middle East with a side of tabbouleh
Serves 4-6 Ingredients
1. Put the salmon in a food processor with the cream and plenty of ground black pepper. Blend to a chunky puree. Put aside. 2. To make the blinis, blanch the sweet corn in boiling water for 2 minutes, then drain and put to one side while the pancake batter is prepared. Sift the flour and cornflour together into a large bowl. 3. Make a well in the centre and add the egg yolks, salt and ground white pepper. Gradually add the milk, whisking all the time with a large metal whisk or electric beaters until the batter is smooth and thick. Stir in the sweet corn kernels. 4. Heat the sunflower oil in a large non-stick frying pan. Add heaped dessertspoons of the blini batter to the pan, leaving plenty of room between each one to allow the pancakes to spread. Cook over a medium-high heat for about a minute on each side until golden. Drain on kitchen paper while the remainder are prepared. 5. For the tabbouleh, roughly chop the parsley, capers and olives. Transfer to a bowl and stir in the lemon juice and tomatoes. Drizzle with oil and season with plenty of salt and pepper. Toss well together. 6. Spread the blinis generously with the pate and arrange on plates. Serve with the tabbouleh. 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. Linda Lennon served a stout appetiser to her guests on Come Dine With Me West Yorkshire
Serves 4 Ingredients
1. Put the eggs in a bowl and whisk until pale and fluffy. 2. Stir in the Guinness, condensed milk and vanilla essence. Strain through a sieve into a large jug and add ice cubes. Serve in tall glasses. Please note: This recipe contains raw eggs. 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. Jo Mills gave her supper some Spanish flava in Come Dine With Me West Yorkshire with this tasty tapas treat
Serves 4 Ingredients
1. Put the prawns in a bowl and drizzle with 1 tbsp of the olive oil. Stir in the chopped chilli and the garlic. Cover with cling film and leave to marinate in the fridge for 2-3 hours. 2. Preheat the oven to 200ºC/Gas 6. Pour the remaining olive oil into a small shallow ovenproof dish, put on a baking tray and place in the oven to heat for 4-5 minutes. 3. When the oil is hot, carefully add the prawns and all the chilli and garlic. Watch out for splashes as the oil will be very hot. Return to the oven and cook for 3-4 minutes, turning once. By this time the prawns should be cooked and become completely pink. 4. Sprinkle with chopped parsley and serve sizzling hot with lemon wedges for squeezing. 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 gutsy dish from Come Dine With Me West Yorkshire conjures up the true taste of Spain
Serves 4 Ingredients
2.Cut the eyes from the head by slicing a small disc off with a sharp knife and then discard the eyes. 3. Clean the head by carefully slitting through one side, taking care not to break the ink sac and scrape out any gut from inside. Rinse under running water to remove any remaining gut. 4. Bring a large pan of salted water to the boil and add the peppercorns and the octopus (both the head and the body). Reduce the heat and simmer for about an hour or until tender. Remove the octopus from the water and drain well. 5. Cut the tentacles into ½ inch thick slices and cut the head into bite sized pieces. 6. Keep in the fridge until ready to eat. Just before serving heat the olive oil in a pan and add the garlic and octopus. Gently fry for 3-4 minutes. Serve hot with lemon wedges. 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. Ben Huckerby had his guests in a wobble with this jelly based-dessert from Come Dine With Me West Yorkshire
Serves 6 Ingredients
2. Divide the swiss roll between six pretty glasses. Pour the jelly and fruit over the swiss roll. Cover and leave in the fridge for several hours to set. 3. Whip the cream with the sugar and vanilla in a large bowl until thick. Crush the meringue nests into small pieces and fold into the cream. Add the remaining summer fruits and stir well. 4. Spoon the fruit cream on top of the jelly and decorate with sprigs of mint and sifted icing sugar. 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. Jon Wiltshire rustled up this seafood soup on Come Dine With Me West Yorkshire
Serves 4 Ingredients
1. Peel and de-vein the prawns. Cut into roughly 2cm pieces. Cut the scallops into quarters. 2. Melt the butter in a large saucepan and gently fry the chilli, ginger, shallots, garlic, spring onions, and peppers for 3-4 minutes until softened but not browned, stirring regularly. Add the curry powder and cook for 1 minute, stirring. 3. Pour over the fish stock and coconut milk and bring to a gentle simmer. Cook for 5 minutes. 4. Stir in the prawns and scallops and cook gently for 3-4 minutes until the shellfish is thoroughly cooked. Season the soup to taste with salt and pepper. Ladle into warmed bowls and sprinkle with coriander 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. |
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