Latest news with #recipe
Telegraph
3 hours ago
- General
- Telegraph
Chicken Adana kebabs with Turkish tomato salad
I love the simplicity of Turkish kebabs cooked over charcoal. Every time I make them – whether with lamb, chicken or offal – I'm taken back to my East End days, hanging out at Mangal Ocakbasi on Arcola Street. The tomato salad was another go-to: fresh, salsa-style and just as uncomplicated as the kebabs themselves. You can also skewer some wedges of red onion and long Turkish peppers to cook alongside the meat. They char up beautifully and make the perfect, smoky sidekick to those juicy kebabs. Requires chilling time. Overview Prep time 25 mins Cook time 10 mins Serves 4 Ingredients For the kebabs 600-700g chicken mince 2 tbsp chopped parsley 2 tsp chilli flakes 2 tsp sumac, plus extra for dusting For the tomato salad 3 medium tomatoes, finely chopped, seeds and all 1 medium red onion, finely chopped 1 tbsp chopped parsley 1 tbsp chopped coriander 1 red chilli, finely chopped 1-2 tbsp olive oil Method Step In a bowl, mix 600-700g chicken mince with 2 tbsp chopped parsley, 2 tsp chilli flakes and 2 tsp sumac and season. Step Divide the mixture into 8 portions and mould around skewers (preferably long, flat Turkish kebab skewers to make long, slightly flattened kebabs). Transfer to a tray, cover and chill for 1-2 hours. Step Transfer to a large chopping board and dice all the ingredients together, using a large sharp knife. You want to ensure the salad is finely diced. Put it back into the bowl, stir in 1-2 tbsp olive oil then season to taste. Step Heat the barbecue or a griddle pan set over a high heat. If you are using long, flat skewers, you can remove the grill bars from the barbecue and rest the ends of the skewers on the edges of the barbecue to cook directly over the coals. Otherwise, place your kebabs on the grill bars or in the pan. Cook for 3-4 minutes on each side, or until the kebabs are nicely charred, firm to the touch and cooked all the way through.
Telegraph
8 hours ago
- Health
- Telegraph
Parcel potatoes with caper lemon thyme butter
Serve your roasties with a twist – citrussy, salty and super addictive. The butter in this recipe is reminiscent of the famous French butter-based sauce, Café de Paris. Overview Prep time 10 mins Cook time 1 hr Serves 4 Ingredients For the potatoes 8 medium sized potatoes 4 tbsp olive oil 8 garlic cloves, skin on 1 lemon For the butter 110g unsalted butter, softened 2 tsp capers 1 garlic clove, finely chopped handful of thyme, leaves picked and chopped small squeeze of lemon 1 tsp English mustard Method Step Preheat the oven to 220C/200C fan/gas mark 7. Step Cut 8 medium sized potatoes into about 3-4 large chunks. Put them in a mixing bowl with 4 tbsp olive oil and 1 tsp flaky salt. Mix well to coat. Step Tear off 8 lengths of foil. You want them to be big enough to wrap a handful of the potatoes with no gaps. Step Arrange 4-5 potatoes chunks in the centre of a sheet of foil, making sure their flat cut sides are down (this is how you get crispy edges). Tuck 2 garlic cloves between them. Step With a sharp knife, trim strips of peel off the lemon (afterwards, you can cut wedges of 1 lemon to give everyone when it's time to serve). Step Tuck about 2-3 strips of lemon between the potatoes. Season, then bring the sides of the foil together and scrunch them in the middle to make a parcel. Cover with a second layer of foil, then put the parcel on a baking sheet. Repeat with the remaining potatoes until you have 4 parcels. Step Put in the oven for about an hour, by which time the potatoes will be cooked and fluffy, with some crispy edges. Step Step When the potatoes are ready, you can either tip them onto a warm platter and dot the butter all over, or give everyone their own parcel and let them drop a spoonful or two in as they open them. Give everyone a wedge of lemon to squeeze over to serve.
BBC News
15 hours ago
- Health
- BBC News
Briony's Chicken Enchiladas
Mildly spicy and super satisfying, Briony has a tasty recipe that is sure to give you your protein (serves 4)Sauce1 tbsp vegetable oil1 tbsp dried oregano 1 tbsp ground cumin400g chopped tomatoes1 red onion, sliced 2 garlic cloves crushed1 tbsp brown sugarSalt & pepperEnchiladas2 tbsp vegetable oil6 skinless chicken thighs cut into small chunks 1 red onion, sliced 2 red peppers, sliced1 garlic clove, crushed3 red chillies - 2 deseeded and chopped, 1 sliced400g can black beans8 flour tortillas200g cheddar grated285g Greek yoghurtCoriander - stalks finely chopped, leaves roughly chopped - plus extra to serve (optional)Method:On a medium heat, add one tablespoon of vegetable oil to a medium pan and fry 1 chopped onion for about 7 minutes, until it starts to brown. Add crushed garlic, 1 tsp each of cumin and oregano Stir in half the chopped tomatoes and 1 tbsp of brown sugar. Season with salt and pepper, then simmer for 20 minutes. Once cooked, take off the heat and set a large frying pan, sear your chicken thighs for 9 minutes until they're beginning to brown and are cooked through. At around the 7 minute mark, add the remaining onions and some peppers. Cook for 3-4 minutes, until soft. In the last 30 seconds, add garlic and chopped chilli - cook until in half of your enchilada sauce that you made earlier, and your beans of choice. TIP - Vegetarian? Chicken can be substituted with more beans or halloumi. Season and cook for another your tortillas out on a clean surface and divide your chicken mix evenly. Top with the remaining enchilada sauce, a handful of grated cheese, and bake for around 20 minutes at 190 °C, or until the filling is hot and the cheese is golden and with the remaining coriander and a dollop Greek yoghurt.
The Sun
3 days ago
- Entertainment
- The Sun
‘Who raised you?!' Home cook slammed after sharing attempt at Italian dish – but can you tell what it's meant to be?
THERE'S nothing better than tucking into a tasty homecooked meal, and it's even better if it's a traditional recipe. But one home cook left people scratching their heads after they revealed their attempt at a particular classic dish. 4 4 Despite their best efforts, the food turned out nothing like you would expect, and some people even questioned what they meal was supposed to be in the first place. This came after the wannabe chef took to Facebook to show off their concoction with a picture from before it went into the over and after. "How do you make lasagne, mine came out crispy as hell and I want it soft, please help," the Facebook user wrote alongside the pictures. The first snap shows a dish layered with dry spaghetti, strips of uncooked bacon and slices of American cheese. Unsurprisingly, the meal only looked worse after some time in the oven. Instead of melting, the cheese shrivelled up and burned, and the dry spaghetti didn't look any more enticing either. After sharing the snaps in the popular Facebook group people were so shocked by the food creation they thought the foodie must've been joking. "This has got to be satire," one person commented on the viral post. But others weren't so sure, as a second said: "What in the name of god did you think you were making!?!" And a third chimed in: "I have never seen anything like this, where is the sauce?" The Sun tries Wetherspoons' new menu "I want to laugh but I genuinely don't even know what to think here," another wrote. Meanwhile, others offered some cooking suggestions for their next attempt. "You should start by reading an actual recipe, this is a crime," one said. And another commented: "I dread to think how many Italians you killed making this. Even if it is a joke this post should come with a trigger warning." And someone else quipped: "Who raised you?!" This isn't the first time food fans have been left stunned by a meal. Mum and TikToker Michelle previously caused viewers to lose their appetites as she proudly showed the breakfast she fed her family. The now-viral video, which has racked up a staggering 2.2million views in just two days, sees the parent make scrambled eggs - but with a twist. Rather than using actual eggs, the mum whipped up the first meal of the day with a ''scrambled egg mix'' - which was essentially just a powder. To add some extra boost of protein, Michelle also threw in a generous amount of bacon - that had been freeze dried. The gut-churning concoction called for half a cup of the scrambled egg mix which she dissolved with warm water, as well as the bacon bits - which needed to be re-hydrated with cold water. For extra flavour and texture the mum also chucked in some freeze fried cheddar cheese that had to go in the water before as well. Once the egg mixture was ready, Michelle cooked it on the pan, before squeezing the water out of the shredded cheese and throwing a spoonful of the watery bacon. Showing off the final result on her page, the mum tried to convince the viewers it was ''good'' - and the rest of the brood agreed, with the dad dubbing the dish ''yummy''.
BreakingNews.ie
3 days ago
- Entertainment
- BreakingNews.ie
Mehak Kansal's chicken or paneer makhani recipe
'This is the recipe that put Bindas on the map. It is our best-selling and most sought-after curry: butter chicken,' says food writer and cookery book author, Mehak Kansal. 'A truly decadent, creamy, herby, slightly spicy, slightly sweet curry made with cream and tomatoes. I am sure there will be a permanent fold or bookmark kept on this page. You can use chicken or paneer for this recipe.' Ingredients: (Serves 4-6) 700g boneless, skinless chicken thighs, cut into bite-sized pieces, or 600g paneer, cut into cubes Handful of coriander, chopped, to serve (optional) Advertisement For the marinade: 2tbsp Greek-style yoghurt 2tbsp ghee, melted 1tbsp garlic purée 1tbsp ginger purée 1tsp tomato paste (concentrated purée) 1½tsp ground cumin 1tsp ground turmeric 1tsp garam masala 1tbsp chilli powder 1tsp salt For the makhani sauce: 3–4tbsp ghee 1 onion, finely chopped 2 green bird's-eye chillies, finely chopped 2tbsp garlic purée 2tbsp ginger purée 1½tsp ground cumin 1tsp ground coriander 1½tsp ground turmeric 1tsp chilli powder 1tsp ground green cardamom 1½tsp garam masala 1–2tsp salt, according to taste 200g canned plum tomatoes, puréed 1½tsp caster sugar 300ml double (heavy) cream, plus extra to serve 3tsp kasoori methi (dried fenugreek leaves) Mehak Kansal's chicken or paneer makhani (Sam Folan 2025/PA) Method: 1. Combine all the marinade ingredients in a large bowl. Add the chicken or paneer to the marinade and stir to coat. Leave to marinate in the refrigerator for at least two hours, preferably overnight. 2. Preheat the oven to 175°C (330°F/gas mark 3–5). Line a baking tray with foil. 3. Transfer the marinated chicken or paneer to the prepared tray and roast for 25–30 minutes until tender – do not overcook. 4. Meanwhile, prepare the makhani sauce. Heat the ghee in a large, heavy-based saucepan over a medium–high heat. Add the onion, chillies, and garlic and ginger purées, and cook for five to seven minutes, stirring occasionally, until the onion is brown and caramelised. Advertisement 5. Add the ground spices and salt, along with the puréed tomatoes, and reduce the heat to medium–low. Cover and cook for 10 minutes, then stir in the sugar and reduce the heat to low. Allow the sauce to gently bubble for two minutes, then take the pan off the heat. 6. Use a hand blender to purée the sauce until nice and smooth, then return it to a medium heat. Cover and cook for five minutes, stirring every minute or so. Once the ghee starts rising to the surface, add in the cream, then crush the kasoori methi in your hands and sprinkle those in too. 7. Once the chicken or paneer is ready, add it to the sauce, along with six to seven tablespoons of the juices from the tray. Cook over a low heat for two minutes to combine, then transfer to a serving dish. Swirl in another tablespoon of cream, sprinkle over the coriander and enjoy. (Sam Folan 2025/PA) Bindas: Comfort Food with an Indian Soul by Mehak Kansal is published in hardback by Murdoch Books. Photography by Sam Folan. Available now.
