Latest news with #chefs
Washington Post
4 hours ago
- Health
- Washington Post
This homemade vegan cottage cheese is quick and protein-rich
Make it or buy it? When it comes to food, the answer depends on so many variables, such as: How much time are you willing to spend? How much money? Will the homemade version be better than what you can buy? Or will you get enough satisfaction from the DIY process that none of the previous questions matter?
Daily Mail
a day ago
- Entertainment
- Daily Mail
Our wine expert reveals the best white wines for summer, from £7
Unconventional though it may sound, I often crave white wines that remind me of a margarita cocktail – vibrant and bracingly fresh, with a stony salinity and citrus zing that conjure the sea. These are the ones I reach for in summer: brilliant as thirst-quenching apéritifs, spot-on with sun, salads, seafood and sunshine, and light enough to enjoy all afternoon. My fresh picks will whisk you from your garden to the ocean.
Telegraph
a day ago
- Entertainment
- Telegraph
Tom Kerridge's Michelin-star barbecue menu – including game-changing kebabs
Why do I love barbecue cooking? First and foremost, it's got to be the flavour profile. All those smoky, charred flavours and delicious caramelisation – there's nothing like it. And you can explore some incredible global influences on the grill, tasting almost every cuisine you can think of – without ever leaving your back garden. Lastly, it's one of the most forgiving ways you can cook. There's an element of unpredictability – you can't be too precise as you can never completely control it – but that's part of the fun. There is a little more to it, however, than simply whacking on a burger, hoping for the best, then taking it off when it's looking a bit burnt. The basics of barbecuing The kind of barbecue most people will have at home will be some variation of a metal rack set over coals, usually with a lid. Think of it like using the grill in your kitchen oven, but the heat is coming from the bottom rather than the top. It can be quite intense heat and has a great smoky flavour, so cooking like this is perfect for smaller pieces of food that cook fairly quickly, whether that's halloumi, prawns or a minute steak. Heat control This can be done in one of two ways. Using metal coal tongs, you can simply move the coals around underneath the grill to create hotter or cooler spots. Depending on what you're cooking, you'll likely want a range of temperatures on your barbecue at the same time – higher, direct heat to sear meat or fish; cooler, indirect heat areas to cook some veg more slowly – so shift your coals around to create different heat zones. Alternatively, just pick up whatever you're cooking and move it to a cooler part of the barbecue, maybe around the edge. Alternative cooking methods You can treat your barbecue like a hob and cook using pans or trays. You'll still get a lot of that amazing smoky flavour and it's ideal for ingredients you wouldn't usually think about cooking on the grill, like more delicate fish or vegetables, without risking them sticking to the rack or falling between the gaps. Step up the smoke To further enhance that distinctive, irresistible smoky taste, you can either cook things slowly on the grill, to allow more time to absorb flavours from the coals, or introduce an intense extra smokiness right at the end of cooking – try adding wood chips to the coals, which burn quickly, releasing a flavoured smoke to boost dishes such as the halloumi and aubergine burgers shared here. Why marinades are the secret to success Dry rubs and marinades are easy ways to make a big, big difference to meat, fish and veg. Dry rubs – blends of spices, seasonings and sometimes sugar – add an intense extra level of flavour, and they create a beautiful crust as they cook. When it comes to marinades, even if you have just half an hour it will impart so much extra flavour, and can also help prevent meat and fish drying out during cooking. Play around with all those amazing flavours, make a bit of a mess, and, most of all, enjoy the process.
Irish Times
2 days ago
- Health
- Irish Times
Crispy duck breast with cherry compote
Serves : 2 Course : Dinner Cooking Time : 40 mins Prep Time : 10 mins Ingredients 2 duck breasts Sea salt 200g fresh cherries, stones removed Syrup from 1 tin of cherries 25g brown sugar 2tbs sherry vinegar 2 star anise 1tbs cherry jam Mint leaves, to garnish Place the duck breasts on a small tray and pat dry with kitchen paper. Place in the fridge and leave overnight, uncovered, so the skin dries out. Preheat the oven to 180 degrees. Place a nonstick frying pan on a low heat. Season the duck breasts with salt, then place the duck breasts in the pan skin-side down. Cook skin-side down on a low heat for 30 minutes, then increase the heat to high and cook for one minute to crisp up the skin. Flip the duck breast over and cook on the other side for 30 seconds just to seal it. Place the duck breasts on a small preheated tray and place in the oven at 180 degrees for four minutes to finish cooking. Then, remove and allow to rest for 10 minutes. While the duck breasts are resting, make the cherry compote. Place the pitted cherries, cherry syrup, brown sugar, vinegar, star anise and cherry jam in a saucepan and place on a medium heat. Stir lightly to combine then allow the mix to come to the boil. Reduce the heat to low and cook for six to seven minutes, stirring occasionally, until the mix becomes jammy but the cherries still hold their shape slightly. Remove from the heat. Slice the rested duck breast and place on a serving plate. Spoon on some of the warm cherry compote and garnish with mint leaves.
The Sun
2 days ago
- Business
- The Sun
Aldi is selling a handy dupe that's ‘just like' Gordon Ramsay favourite – and it's £85 cheaper than the original
ALDI is selling a handy dupe that's 'just like' a Gordon Ramsay favourite - and it's £85 cheaper than the original. The discount retailer's special buy releases today, so you'll need to rush to your nearest store - before stocks are sold out. This week's treat is an alternative to one of the hottest cookware brands around. HexClad is endorsed by Gordon Ramsay and has rave reviews from professional chefs and home cooks. In fact, our professional product reviewer and prolific home cook reviewed the brand recently and you can read his thoughts here. However, the downside to HexClad is the massive price tags which our reviewer said was: "Heinously expensive." That's why this alternative, that launched in Aldi stores yesterday (Thursday 29th of May), is a real limited time opportunity. So if you're not ready to splash out on the brand this might be a good way to try the design out first. Priced at £14.99 each, Aldi's 28cm Tri-Ply Frying Pan and 18cm Saucepan are a bargain alternative. Aldi says: 'Cook up a treat with the Tri-Ply premium technology combining two stainless steel layers over an aluminium layer. 'The layers work together to spread heat evenly throughout.' They are great dupes for HexClad, but at a much more purse-friendly price. I've figured out how to make the perfect fried eggs - it's so simple, works every time and you don't even need any oil Aldi's versions are non-stick and provide 'fast and even heating'. You can also use metal utensils in them without fear of ruining the cooking surface and they're suitable for all hobs, including induction. But unlike HexClad, which features the hexagon design on the base, Aldi's versions have smooth bottoms. The Tri Ply Pans also come with a one-year warranty, whereas HexClad offers a lifetime warranty - but for the price that seems okay. When to bag yellow sticker bargains Aldi: Look for red stickers near closing time, offering up to 75% off perishable items and 30% off damaged packaging goods. Asda: Discounts happen twice daily, in the morning and evening. Early risers can find fresh produce for as low as 10p. Lidl: Price cuts occur first thing in the morning and before closing. Use the Lidl Plus app for additional weekly promotions. Marks and Spencer: Reductions often occur near closing time. Monthly in-store offers and combo deals, like the £12 Dine In for Two, provide extra savings. Morrisons: Yellow sticker discounts appear throughout the day. Register for a More Card to get specific day-based discounts, like 20% off fish on Fridays. Sainsbury's: No set discount times; look for yellow 'reduced' stickers. Register for Nectar prices for nearly 50% off weekly offers. Tesco: No fixed discount times. Check the "mark-down section" in 300 stores for reduced-price items like salads, bread, and meat. Aldi shoppers are also flocking to the supermarket to get their hands on a stylish mirror for less than £1. The absolute steal was found in the middle aisle at Aldi, and the price was almost too good to be true. Customers have also raved about a set of beautiful garden lights on sale for less than a coffee. The German grocer is charging full steam ahead with its expansion plans, splashing out £650million this year alone to bring its famously low prices to even more shoppers.
