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White chocolate and strawberry ricotta parfait recipe A delicious recipe in a glass beaker Whether it's on a cheese board or in a cake, strawberries in season go together perfectly with creamy cheese. Here, they're paired with a white chocolate and ricotta mousse in some simple, show-stopping parfaits. * INGREDIENTS 200g Choceur white chocolate, roughly chopped 600ml thickened cream 375g Emporium Selection smooth ricotta ¼ cup caster sugar 1 tsp vanilla paste 2 punnets strawberries ½ cup toasted slivered almonds, to serve METHOD 1- Melt the white chocolate together with a quarter of the cream (150ml) by microwaving it at 30-second intervals until the chocolate is melted, stirring between intervals. Allow to cool to room temperature. 2- Whip the remaining cream together with the sugar and vanilla paste until firm. Whisk the ricotta into the cooled white chocolate, then fold through the cream. Chill for about 1 hour. 3- Dice half the strawberries and halve the remainder. Layer the cream and ricotta mixture with fresh strawberries and almonds in a glass. You can use a piping bag for this or just spoon it into the cups neatly. Top with extra strawberries and serve. #cake #cakechocolate #cakeshorts

smoked salmon recipes | fast food | how to cook smoked salmon in 15 minute This is what I call fast food. You just buy the hot-smoked salmon at the supermarket, warm it gently in the oven, and break it up over a fabulous mix of greens (Brussels sprouts, peas, green beans or broccolini in winter and asparagus and broad beans in summer) then spoon over a chive and lemon dressing. * INGREDIENTS 400g hot-smoked NZ salmon or smoked trout, skin on 250g small Brussels sprouts, halved lengthwise 250g green beans, topped not tailed 200g peas sea salt and cracked black pepper * Chive and lemon vinaigrette dressing 2 tbsp lemon juice 2 tbsp extra virgin olive oil 1 tbsp honey ½ tsp sea salt pinch of cracked black pepper 1 tbsp snipped chives and/or dill METHOD 1- Heat the oven to 160C fan-forced (180C conventional). Place the fish (skin-side down) on an oven tray lined with baking paper, lightly cover with a square of aluminium foil and heat through for 10 minutes. 2- To make the chive and lemon vinaigrette, whisk the lemon juice, oil, honey, salt and pepper together in a medium bowl. Add the snipped chives and dill, stir and set aside. 3- Cook the Brussels sprouts and beans in simmering salted water for 3 minutes. Add the peas and bring back to the boil, then drain immediately. 4- Toss the cooked and drained greens through the vinaigrette to coat, then place on a warm serving plate. 5- To serve, remove the skin from the fish and scrape off any discoloured surface. Roughly break up the fish into bite-sized chunks with your hands and place it on top of the greens. Spoon over the chive and lemon vinaigrette and serve. #shorts #smokedsalmon #bacon #salmon #fastfood

smoked salmon recipes | fast food | how to cook smoked salmon in 15 minute This is what I call fast food. You just buy the hot-smoked salmon at the supermarket, warm it gently in the oven, and break it up over a fabulous mix of greens (Brussels sprouts, peas, green beans or broccolini in winter and asparagus and broad beans in summer) then spoon over a chive and lemon dressing. * INGREDIENTS 400g hot-smoked NZ salmon or smoked trout, skin on 250g small Brussels sprouts, halved lengthwise 250g green beans, topped not tailed 200g peas sea salt and cracked black pepper * Chive and lemon vinaigrette dressing 2 tbsp lemon juice 2 tbsp extra virgin olive oil 1 tbsp honey ½ tsp sea salt pinch of cracked black pepper 1 tbsp snipped chives and/or dill METHOD 1- Heat the oven to 160C fan-forced (180C conventional). Place the fish (skin-side down) on an oven tray lined with baking paper, lightly cover with a square of aluminium foil and heat through for 10 minutes. 2- To make the chive and lemon vinaigrette, whisk the lemon juice, oil, honey, salt and pepper together in a medium bowl. Add the snipped chives and dill, stir and set aside. 3- Cook the Brussels sprouts and beans in simmering salted water for 3 minutes. Add the peas and bring back to the boil, then drain immediately. 4- Toss the cooked and drained greens through the vinaigrette to coat, then place on a warm serving plate. 5- To serve, remove the skin from the fish and scrape off any discoloured surface. Roughly break up the fish into bite-sized chunks with your hands and place it on top of the greens. Spoon over the chive and lemon vinaigrette and serve. #shorts #smokedsalmon #bacon #salmon #fastfood

how to make creamy chicken escalopes and wok-fried chicken recipes A delicious recipe with a great taste ofcreamy chicken escalopes and wok-fried chicken recipes, a delicious dish on the food for the family of creamy chicken escalopes and wok-fried chicken recipes Two chicken dishes, one-pan. It's Adam Liaw's chicken escalopes with green peppercorn cream sauce, as well as a wok-fried chicken with capsicum and black vinegar sure to become a new go-to stir-fry. * Chicken escalopes with green peppercorn cream sauce This one-pan recipe results in perfectly tender chicken. * INGREDIENTS 4 Lilydale chicken breasts salt and pepper, to season ¼ tsp bicarbonate of soda 2 tbsp plain flour 25g butter, plus extra if needed Green peppercorn cream sauce 1 eschalot, minced 2 cloves garlic, minced 2 tbsp green peppercorns in brine, drained ¼ cup white wine 1 tbsp brandy 1 tsp fish sauce (optional) 150ml chicken stock 150ml thickened cream 1 tbsp finely shredded parsley * METHOD 1. Cut the chicken breasts in half horizontally to create a thin fillets. Season well with salt and pepper and mix with the bicarbonate of soda. Set aside for 15 minutes. Using a pastry brush, dust the fillets with flour. 2. Heat a large frying pan over medium heat and melt the butter. Fry the chicken in batches until lightly browned on each side and nearly cooked through. Set the chicken aside while you make the sauce. 3. If needed, add a little extra butter to the pan and fry the eschalot and garlic for a minute or two until softened. Add the white wine and scrape up any brown bits from the base of the pan. Add the peppercorns and brandy and bring to a simmer, then add the chicken stock and cream (and fish sauce, if using) and simmer for about 5 minutes until the sauce starts to thicken. Return the chicken to the pan and heat through for about 2 minutes, then stir through the parsley and serve. Serves 4 ................................................. * Wok-fried chicken with capsicum and black vinegar This simple stir-fry is perfect with a bowl of fresh rice. * INGREDIENTS 1 Lilydale chicken breast, cut into 2cm cubes 2 tbsp cornflour, plus 1 tsp extra for thickening ¼ cup vegetable oil salt, to season 4 thick spring onions, cut into 1cm lengths 1 green capsicum, diced coriander sprigs, to serve Black vinegar sauce 1 tbsp rice vinegar 1 tbsp black vinegar 1 tbsp Shaoxing wine 1 tbsp dark soy sauce 1 tbsp soy sauce 2 tsp caster sugar 2 tsp grated ginger * METHOD 1. Combine the ingredients for the black vinegar sauce in a small bowl and stir well to dissolve the sugar. Mix the chicken breast with cornflour. 2. Heat a wok over high heat and add the oil. Fry the chicken until just lightly browned and season with salt. 3. If needed, brush out the wok and return to the heat. Add extra oil if needed and fry the spring onions and capsicum until just softened, then return the chicken to the wok and add the sauce. Toss until the sauce starts to thicken. You can mix a little cornflour with water and drizzle it into the wok to thicken the sauce if desired. Remove to a serving plate and scatter with coriander. Serves 2 This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make creamy chicken escalopes and wok-fried chicken recipes A delicious recipe with a great taste of creamy chicken escalopes and wok-fried chicken recipes, a delicious dish on the food for the family of creamy chicken escalopes, and wok-fried chicken recipes Two chicken dishes, one pan. It's Adam Liaw's chicken escalopes with green peppercorn cream sauce, as well as a wok-fried chicken with capsicum and black vinegar sure to become a new go-to stir-fry. * Chicken escalopes with green peppercorn cream sauce This one-pan recipe results in perfectly tender chicken. * INGREDIENTS 4 Lilydale chicken breasts salt and pepper, to season ¼ tsp bicarbonate of soda 2 tbsp plain flour 25g butter, plus extra if needed Green peppercorn cream sauce 1 eschalot, minced 2 cloves garlic, minced 2 tbsp green peppercorns in brine, drained ¼ cup white wine 1 tbsp brandy 1 tsp fish sauce (optional) 150ml chicken stock 150ml thickened cream 1 tbsp finely shredded parsley * METHOD 1. Cut the chicken breasts in half horizontally to create a thin fillet. Season well with salt and pepper and mix with the bicarbonate of soda. Set aside for 15 minutes. Using a pastry brush, dust the fillets with flour. 2. Heat a large frying pan over medium heat and melt the butter. Fry the chicken in batches until lightly browned on each side and nearly cooked through. Set the chicken aside while you make the sauce. 3. If needed, add a little extra butter to the pan and fry the eschalot and garlic for a minute or two until softened. Add the white wine and scrape up any brown bits from the base of the pan. Add the peppercorns and brandy and bring to a simmer, then add the chicken stock and cream (and fish sauce, if using) and simmer for about 5 minutes until the sauce starts to thicken. Return the chicken to the pan and heat through for about 2 minutes, then stir through the parsley and serve. Serves 4 ................................................. * Wok-fried chicken with capsicum and black vinegar This simple stir-fry is perfect with a bowl of fresh rice. * INGREDIENTS 1 Lilydale chicken breast, cut into 2cm cubes 2 tbsp cornflour, plus 1 tsp extra for thickening ¼ cup vegetable oil salt, to season 4 thick spring onions, cut into 1cm lengths 1 green capsicum, diced coriander sprigs, to serve Black vinegar sauce 1 tbsp rice vinegar 1 tbsp black vinegar 1 tbsp Shaoxing wine 1 tbsp dark soy sauce 1 tbsp soy sauce 2 tsp caster sugar 2 tsp grated ginger * METHOD 1. Combine the ingredients for the black vinegar sauce in a small bowl and stir well to dissolve the sugar. Mix the chicken breast with cornflour. 2. Heat a wok over high heat and add the oil. Fry the chicken until just lightly browned and season with salt. 3. If needed, brush out the wok and return to the heat. Add extra oil if needed and fry the spring onions and capsicum until just softened, then return the chicken to the wok and add the sauce. Toss until the sauce starts to thicken. You can mix a little cornflour with water and drizzle it into the wok to thicken the sauce if desired. Remove to a serving plate and scatter with coriander. Serves 2 This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make creamy chicken escalopes and wok-fried chicken recipes A delicious recipe with a great taste ofcreamy chicken escalopes and wok-fried chicken recipes, a delicious dish on the food for the family of creamy chicken escalopes and wok-fried chicken recipes Two chicken dishes, one-pan. It's Adam Liaw's chicken escalopes with green peppercorn cream sauce, as well as a wok-fried chicken with capsicum and black vinegar sure to become a new go-to stir-fry. * Chicken escalopes with green peppercorn cream sauce This one-pan recipe results in perfectly tender chicken. * INGREDIENTS 4 Lilydale chicken breasts salt and pepper, to season ¼ tsp bicarbonate of soda 2 tbsp plain flour 25g butter, plus extra if needed Green peppercorn cream sauce 1 eschalot, minced 2 cloves garlic, minced 2 tbsp green peppercorns in brine, drained ¼ cup white wine 1 tbsp brandy 1 tsp fish sauce (optional) 150ml chicken stock 150ml thickened cream 1 tbsp finely shredded parsley * METHOD 1. Cut the chicken breasts in half horizontally to create a thin fillets. Season well with salt and pepper and mix with the bicarbonate of soda. Set aside for 15 minutes. Using a pastry brush, dust the fillets with flour. 2. Heat a large frying pan over medium heat and melt the butter. Fry the chicken in batches until lightly browned on each side and nearly cooked through. Set the chicken aside while you make the sauce. 3. If needed, add a little extra butter to the pan and fry the eschalot and garlic for a minute or two until softened. Add the white wine and scrape up any brown bits from the base of the pan. Add the peppercorns and brandy and bring to a simmer, then add the chicken stock and cream (and fish sauce, if using) and simmer for about 5 minutes until the sauce starts to thicken. Return the chicken to the pan and heat through for about 2 minutes, then stir through the parsley and serve. Serves 4 ................................................. * Wok-fried chicken with capsicum and black vinegar This simple stir-fry is perfect with a bowl of fresh rice. * INGREDIENTS 1 Lilydale chicken breast, cut into 2cm cubes 2 tbsp cornflour, plus 1 tsp extra for thickening ¼ cup vegetable oil salt, to season 4 thick spring onions, cut into 1cm lengths 1 green capsicum, diced coriander sprigs, to serve Black vinegar sauce 1 tbsp rice vinegar 1 tbsp black vinegar 1 tbsp Shaoxing wine 1 tbsp dark soy sauce 1 tbsp soy sauce 2 tsp caster sugar 2 tsp grated ginger * METHOD 1. Combine the ingredients for the black vinegar sauce in a small bowl and stir well to dissolve the sugar. Mix the chicken breast with cornflour. 2. Heat a wok over high heat and add the oil. Fry the chicken until just lightly browned and season with salt. 3. If needed, brush out the wok and return to the heat. Add extra oil if needed and fry the spring onions and capsicum until just softened, then return the chicken to the wok and add the sauce. Toss until the sauce starts to thicken. You can mix a little cornflour with water and drizzle into the wok to thicken the sauce, if desired. Remove to a serving plate and scatter with coriander. Serves 2 This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make creamy chicken escalopes and wok-fried chicken recipes A delicious recipe with a great taste ofcreamy chicken escalopes and wok-fried chicken recipes, a delicious dish on the food for the family of creamy chicken escalopes and wok-fried chicken recipes Two chicken dishes, one-pan. It's Adam Liaw's chicken escalopes with green peppercorn cream sauce, as well as a wok-fried chicken with capsicum and black vinegar sure to become a new go-to stir-fry. * Chicken escalopes with green peppercorn cream sauce This one-pan recipe results in perfectly tender chicken. * INGREDIENTS 4 Lilydale chicken breasts salt and pepper, to season ¼ tsp bicarbonate of soda 2 tbsp plain flour 25g butter, plus extra if needed Green peppercorn cream sauce 1 eschalot, minced 2 cloves garlic, minced 2 tbsp green peppercorns in brine, drained ¼ cup white wine 1 tbsp brandy 1 tsp fish sauce (optional) 150ml chicken stock 150ml thickened cream 1 tbsp finely shredded parsley * METHOD 1. Cut the chicken breasts in half horizontally to create a thin fillets. Season well with salt and pepper and mix with the bicarbonate of soda. Set aside for 15 minutes. Using a pastry brush, dust the fillets with flour. 2. Heat a large frying pan over medium heat and melt the butter. Fry the chicken in batches until lightly browned on each side and nearly cooked through. Set the chicken aside while you make the sauce. 3. If needed, add a little extra butter to the pan and fry the eschalot and garlic for a minute or two until softened. Add the white wine and scrape up any brown bits from the base of the pan. Add the peppercorns and brandy and bring to a simmer, then add the chicken stock and cream (and fish sauce, if using) and simmer for about 5 minutes until the sauce starts to thicken. Return the chicken to the pan and heat through for about 2 minutes, then stir through the parsley and serve. Serves 4 ................................................. * Wok-fried chicken with capsicum and black vinegar This simple stir-fry is perfect with a bowl of fresh rice. * INGREDIENTS 1 Lilydale chicken breast, cut into 2cm cubes 2 tbsp cornflour, plus 1 tsp extra for thickening ¼ cup vegetable oil salt, to season 4 thick spring onions, cut into 1cm lengths 1 green capsicum, diced coriander sprigs, to serve Black vinegar sauce 1 tbsp rice vinegar 1 tbsp black vinegar 1 tbsp Shaoxing wine 1 tbsp dark soy sauce 1 tbsp soy sauce 2 tsp caster sugar 2 tsp grated ginger * METHOD 1. Combine the ingredients for the black vinegar sauce in a small bowl and stir well to dissolve the sugar. Mix the chicken breast with cornflour. 2. Heat a wok over high heat and add the oil. Fry the chicken until just lightly browned and season with salt. 3. If needed, brush out the wok and return to the heat. Add extra oil if needed and fry the spring onions and capsicum until just softened, then return the chicken to the wok and add the sauce. Toss until the sauce starts to thicken. You can mix a little cornflour with water and drizzle into the wok to thicken the sauce, if desired. Remove to a serving plate and scatter with coriander. Serves 2 This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make creamy chicken escalopes and wok-fried chicken recipes A delicious recipe with a great taste ofcreamy chicken escalopes and wok-fried chicken recipes, a delicious dish on the food for the family of creamy chicken escalopes and wok-fried chicken recipes Two chicken dishes, one-pan. It's Adam Liaw's chicken escalopes with green peppercorn cream sauce, as well as a wok-fried chicken with capsicum and black vinegar sure to become a new go-to stir-fry. * Chicken escalopes with green peppercorn cream sauce This one-pan recipe results in perfectly tender chicken. * INGREDIENTS 4 Lilydale chicken breasts salt and pepper, to season ¼ tsp bicarbonate of soda 2 tbsp plain flour 25g butter, plus extra if needed Green peppercorn cream sauce 1 eschalot, minced 2 cloves garlic, minced 2 tbsp green peppercorns in brine, drained ¼ cup white wine 1 tbsp brandy 1 tsp fish sauce (optional) 150ml chicken stock 150ml thickened cream 1 tbsp finely shredded parsley * METHOD 1. Cut the chicken breasts in half horizontally to create a thin fillets. Season well with salt and pepper and mix with the bicarbonate of soda. Set aside for 15 minutes. Using a pastry brush, dust the fillets with flour. 2. Heat a large frying pan over medium heat and melt the butter. Fry the chicken in batches until lightly browned on each side and nearly cooked through. Set the chicken aside while you make the sauce. 3. If needed, add a little extra butter to the pan and fry the eschalot and garlic for a minute or two until softened. Add the white wine and scrape up any brown bits from the base of the pan. Add the peppercorns and brandy and bring to a simmer, then add the chicken stock and cream (and fish sauce, if using) and simmer for about 5 minutes until the sauce starts to thicken. Return the chicken to the pan and heat through for about 2 minutes, then stir through the parsley and serve. Serves 4 ................................................. * Wok-fried chicken with capsicum and black vinegar This simple stir-fry is perfect with a bowl of fresh rice. * INGREDIENTS 1 Lilydale chicken breast, cut into 2cm cubes 2 tbsp cornflour, plus 1 tsp extra for thickening ¼ cup vegetable oil salt, to season 4 thick spring onions, cut into 1cm lengths 1 green capsicum, diced coriander sprigs, to serve Black vinegar sauce 1 tbsp rice vinegar 1 tbsp black vinegar 1 tbsp Shaoxing wine 1 tbsp dark soy sauce 1 tbsp soy sauce 2 tsp caster sugar 2 tsp grated ginger * METHOD 1. Combine the ingredients for the black vinegar sauce in a small bowl and stir well to dissolve the sugar. Mix the chicken breast with cornflour. 2. Heat a wok over high heat and add the oil. Fry the chicken until just lightly browned and season with salt. 3. If needed, brush out the wok and return to the heat. Add extra oil if needed and fry the spring onions and capsicum until just softened, then return the chicken to the wok and add the sauce. Toss until the sauce starts to thicken. You can mix a little cornflour with water and drizzle into the wok to thicken the sauce, if desired. Remove to a serving plate and scatter with coriander. Serves 2 This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make creamy chicken escalopes and wok-fried chicken recipes A delicious recipe with a great taste ofcreamy chicken escalopes and wok-fried chicken recipes, a delicious dish on the food for the family of creamy chicken escalopes and wok-fried chicken recipes Two chicken dishes, one-pan. It's Adam Liaw's chicken escalopes with green peppercorn cream sauce, as well as a wok-fried chicken with capsicum and black vinegar sure to become a new go-to stir-fry. * Chicken escalopes with green peppercorn cream sauce This one-pan recipe results in perfectly tender chicken. * INGREDIENTS 4 Lilydale chicken breasts salt and pepper, to season ¼ tsp bicarbonate of soda 2 tbsp plain flour 25g butter, plus extra if needed Green peppercorn cream sauce 1 eschalot, minced 2 cloves garlic, minced 2 tbsp green peppercorns in brine, drained ¼ cup white wine 1 tbsp brandy 1 tsp fish sauce (optional) 150ml chicken stock 150ml thickened cream 1 tbsp finely shredded parsley * METHOD 1. Cut the chicken breasts in half horizontally to create a thin fillets. Season well with salt and pepper and mix with the bicarbonate of soda. Set aside for 15 minutes. Using a pastry brush, dust the fillets with flour. 2. Heat a large frying pan over medium heat and melt the butter. Fry the chicken in batches until lightly browned on each side and nearly cooked through. Set the chicken aside while you make the sauce. 3. If needed, add a little extra butter to the pan and fry the eschalot and garlic for a minute or two until softened. Add the white wine and scrape up any brown bits from the base of the pan. Add the peppercorns and brandy and bring to a simmer, then add the chicken stock and cream (and fish sauce, if using) and simmer for about 5 minutes until the sauce starts to thicken. Return the chicken to the pan and heat through for about 2 minutes, then stir through the parsley and serve. Serves 4 ................................................. * Wok-fried chicken with capsicum and black vinegar This simple stir-fry is perfect with a bowl of fresh rice. * INGREDIENTS 1 Lilydale chicken breast, cut into 2cm cubes 2 tbsp cornflour, plus 1 tsp extra for thickening ¼ cup vegetable oil salt, to season 4 thick spring onions, cut into 1cm lengths 1 green capsicum, diced coriander sprigs, to serve Black vinegar sauce 1 tbsp rice vinegar 1 tbsp black vinegar 1 tbsp Shaoxing wine 1 tbsp dark soy sauce 1 tbsp soy sauce 2 tsp caster sugar 2 tsp grated ginger * METHOD 1. Combine the ingredients for the black vinegar sauce in a small bowl and stir well to dissolve the sugar. Mix the chicken breast with cornflour. 2. Heat a wok over high heat and add the oil. Fry the chicken until just lightly browned and season with salt. 3. If needed, brush out the wok and return to the heat. Add extra oil if needed and fry the spring onions and capsicum until just softened, then return the chicken to the wok and add the sauce. Toss until the sauce starts to thicken. You can mix a little cornflour with water and drizzle into the wok to thicken the sauce, if desired. Remove to a serving plate and scatter with coriander. Serves 2 This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

stuffed vine leaves recipe vegetarian | delicious recipe How to make stuffed vine leaves in an easy and fast way and with a very wonderful taste The Nomad chef shares her recipe for dolmades. Lining the pan with potatoes protects the vine leaves from the direct heat as they cook and provides you with a very tasty bonus snack * INGREDIENTS 400ml extra virgin olive oil (I prefer ALTO), plus extra to serve 4 garlic cloves, finely chopped 1 large brown onion, finely diced 1 tbsp sea salt (I prefer Olsson's) 4 fresh bay leaves 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground fennel 1 tsp ground cinnamon 1 tbsp smoked paprika 500g medium-grain rice 2 roma tomatoes, finely diced juice of 2 lemons 1 bunch parsley, leaves picked and roughly chopped 1 bunch mint, leaves picked and roughly chopped 1 bunch dill, leaves picked and roughly chopped 1 large jar vine leaves 2 large sebago potatoes, washed and sliced into 1cm rounds * METHOD 1- Heat 150ml of the olive oil in a large frying pan over a medium-high heat, add the garlic and saute until aromatic, then add the onion and bay leaves. Season with salt and cook until the onions begin to soften and gently colour. 2- Add the spices and a little bit more olive oil if necessary. Stir constantly at this stage to make sure the spices don't catch on the bottom of the pan. 3- Reduce the heat while you rinse the rice under cold running water until the water runs clear, drain well. 4- Once the spices are nicely toasted and aromatic, add the rice and stir well to make sure the rice is evenly coated in the spice mix, then add the tomatoes. 5- Turn off the heat then add the lemon juice. Once the juice has absorbed into the rice, add the fresh herbs, season with salt and black pepper and mix well. 6- Remove the vine leaves from the brine and lay them shiny side down. If there are any large stalks, trim them with a small knife. 7- Spoon a heaped tablespoon of the rice mix onto the centre of the vine leaf and roll into a cigar shape, making sure it's tight but not too tight – it needs to be firm enough to hold its shape while cooking, but allow enough give for the rice to expand. 8- Repeat this process with the rest of the rice mix. 9- Line the bottom of a heavy-based saucepan with the sliced potatoes. 10- Place the vine leaves into the saucepan, working in circular motion starting from the outside and working your way in.The vine leaves should be packed pretty tightly to prevent movement during cooking. Ideally you shouldn't have any gaps at the end but if you do, you can fill this out with some of the potato. 11- Pour the rest of the olive oil over the vine leaves and add enough cold water to sit about 3cm above them and keep them submerged. 12- Place a sheet of baking paper over the top of the vine leaves followed by a plate to weigh them down. 13 - Bring to a gentle simmer over medium heat, pop the lid on the pot and cook for about 40 minutes to 1 hour, depending on how many layers you've got. 14- Once done, remove the pot from the heat and allow it to fully cool before removing the vine leaves. (If you've got the patience, it's best to allow them to sit in the pot overnight to absorb all of the briney marinade.) Drizzle with Makes about 20 *Tip: As for the potatoes at the bottom, heat some oil in a frying pan, throw them in and crisp them up for a tasty chef's snack! This recipe is from the second episode of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

stuffed vine leaves recipe vegetarian | delicious recipe How to make stuffed vine leaves in an easy and fast way and with a very wonderful taste The Nomad chef shares her recipe for dolmades. Lining the pan with potatoes protects the vine leaves from the direct heat as they cook and provides you with a very tasty bonus snack * INGREDIENTS 400ml extra virgin olive oil (I prefer ALTO), plus extra to serve 4 garlic cloves, finely chopped 1 large brown onion, finely diced 1 tbsp sea salt (I prefer Olsson's) 4 fresh bay leaves 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground fennel 1 tsp ground cinnamon 1 tbsp smoked paprika 500g medium-grain rice 2 roma tomatoes, finely diced juice of 2 lemons 1 bunch parsley, leaves picked and roughly chopped 1 bunch mint, leaves picked and roughly chopped 1 bunch dill, leaves picked and roughly chopped 1 large jar vine leaves 2 large sebago potatoes, washed and sliced into 1cm rounds * METHOD 1- Heat 150ml of the olive oil in a large frying pan over a medium-high heat, add the garlic and saute until aromatic, then add the onion and bay leaves. Season with salt and cook until the onions begin to soften and gently colour. 2- Add the spices and a little bit more olive oil if necessary. Stir constantly at this stage to make sure the spices don't catch on the bottom of the pan. 3- Reduce the heat while you rinse the rice under cold running water until the water runs clear, drain well. 4- Once the spices are nicely toasted and aromatic, add the rice and stir well to make sure the rice is evenly coated in the spice mix, then add the tomatoes. 5- Turn off the heat then add the lemon juice. Once the juice has absorbed into the rice, add the fresh herbs, season with salt and black pepper and mix well. 6- Remove the vine leaves from the brine and lay them shiny side down. If there are any large stalks, trim them with a small knife. 7- Spoon a heaped tablespoon of the rice mix onto the centre of the vine leaf and roll into a cigar shape, making sure it's tight but not too tight – it needs to be firm enough to hold its shape while cooking, but allow enough give for the rice to expand. 8- Repeat this process with the rest of the rice mix. 9- Line the bottom of a heavy-based saucepan with the sliced potatoes. 10- Place the vine leaves into the saucepan, working in circular motion starting from the outside and working your way in.The vine leaves should be packed pretty tightly to prevent movement during cooking. Ideally you shouldn't have any gaps at the end but if you do, you can fill this out with some of the potato. 11- Pour the rest of the olive oil over the vine leaves and add enough cold water to sit about 3cm above them and keep them submerged. 12- Place a sheet of baking paper over the top of the vine leaves followed by a plate to weigh them down. 13 - Bring to a gentle simmer over medium heat, pop the lid on the pot and cook for about 40 minutes to 1 hour, depending on how many layers you've got. 14- Once done, remove the pot from the heat and allow it to fully cool before removing the vine leaves. (If you've got the patience, it's best to allow them to sit in the pot overnight to absorb all of the briney marinade.) Drizzle with Makes about 20 *Tip: As for the potatoes at the bottom, heat some oil in a frying pan, throw them in and crisp them up for a tasty chef's snack! This recipe is from the second episode of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

stuffed vine leaves recipe vegetarian | delicious recipe How to make stuffed vine leaves in an easy and fast way and with a very wonderful taste The Nomad chef shares her recipe for dolmades. Lining the pan with potatoes protects the vine leaves from the direct heat as they cook and provides you with a very tasty bonus snack * INGREDIENTS 400ml extra virgin olive oil (I prefer ALTO), plus extra to serve 4 garlic cloves, finely chopped 1 large brown onion, finely diced 1 tbsp sea salt (I prefer Olsson's) 4 fresh bay leaves 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground fennel 1 tsp ground cinnamon 1 tbsp smoked paprika 500g medium-grain rice 2 roma tomatoes, finely diced juice of 2 lemons 1 bunch parsley, leaves picked and roughly chopped 1 bunch mint, leaves picked and roughly chopped 1 bunch dill, leaves picked and roughly chopped 1 large jar vine leaves 2 large sebago potatoes, washed and sliced into 1cm rounds * METHOD 1- Heat 150ml of the olive oil in a large frying pan over a medium-high heat, add the garlic and saute until aromatic, then add the onion and bay leaves. Season with salt and cook until the onions begin to soften and gently colour. 2- Add the spices and a little bit more olive oil if necessary. Stir constantly at this stage to make sure the spices don't catch on the bottom of the pan. 3- Reduce the heat while you rinse the rice under cold running water until the water runs clear, drain well. 4- Once the spices are nicely toasted and aromatic, add the rice and stir well to make sure the rice is evenly coated in the spice mix, then add the tomatoes. 5- Turn off the heat then add the lemon juice. Once the juice has absorbed into the rice, add the fresh herbs, season with salt and black pepper and mix well. 6- Remove the vine leaves from the brine and lay them shiny side down. If there are any large stalks, trim them with a small knife. 7- Spoon a heaped tablespoon of the rice mix onto the centre of the vine leaf and roll into a cigar shape, making sure it's tight but not too tight – it needs to be firm enough to hold its shape while cooking, but allow enough give for the rice to expand. 8- Repeat this process with the rest of the rice mix. 9- Line the bottom of a heavy-based saucepan with the sliced potatoes. 10- Place the vine leaves into the saucepan, working in circular motion starting from the outside and working your way in.The vine leaves should be packed pretty tightly to prevent movement during cooking. Ideally you shouldn't have any gaps at the end but if you do, you can fill this out with some of the potato. 11- Pour the rest of the olive oil over the vine leaves and add enough cold water to sit about 3cm above them and keep them submerged. 12- Place a sheet of baking paper over the top of the vine leaves followed by a plate to weigh them down. 13 - Bring to a gentle simmer over medium heat, pop the lid on the pot and cook for about 40 minutes to 1 hour, depending on how many layers you've got. 14- Once done, remove the pot from the heat and allow it to fully cool before removing the vine leaves. (If you've got the patience, it's best to allow them to sit in the pot overnight to absorb all of the briney marinade.) Drizzle with Makes about 20 *Tip: As for the potatoes at the bottom, heat some oil in a frying pan, throw them in and crisp them up for a tasty chef's snack! This recipe is from the second episode of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

roast salmon with salsa Verde, The delicious meal and how to make roast salmon with salsa Verde in an easy and fast way, it is a wonderful dish with a wonderful taste of grilled salmon This salmon dish has everything you want: it's acidic, sweet, crunchy and salty. * INGREDIENTS 1 eschalot (French shallot), very thinly sliced 3-4 tbsp olive oil 3-4 slices of lemon (about half a lemon) finely grated zest of 1 lemon finely grated zest of ½ an orange 500g side of salmon * Lemony salsa verde zest of 1 lemon extra orange zest (optional) 1 small eschalot (French shallot), roughly chopped 3 garlic cloves, roughly chopped ¼ cup roughly chopped chives 1 cup loosely packed flat-leaf parsley leaves and stems ½ cup loosely packed coriander leaves (or mint leaves) ½-¾ cup olive oil * To serve 1 heaped tbsp salted capers, rinsed, drained and dried on paper towel ¼ cup olive oil extra herbs to garnish METHOD 1- To make the lemony salsa verde, add all ingredients to a blender and blitz to combine. Your sauce should be verdant green with some flecks of herbs. Set aside until ready to serve. 2- Preheat the oven to 125C (fan-forced or conventional). 3- Add the eschalot, olive oil and lemon slices to the base of a small baking dish that fits the salmon snugly. Place the salmon on top of the shallot, olive oil and lemon base and sprinkle the fish with the zest, drizzle with olive oil and season with salt and freshly cracked black pepper. Bake for about 30 minutes or until the fillet is just opaque in the centre, and flakes with a fork. 4- Add the ¼ cup of olive oil to a small frying pan over medium heat. Once "shimmering", add the capers. Quickly fry, stirring constantly, over low-medium heat until crisp and they appear to have flowered. Drain on paper towel. 5- To serve, gently transfer the salmon to a serving plate. Spoon over some of the lemony salsa verde and scatter with fried capers and any extra fresh herbs for garnish. This recipe is from the second episode of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

roast salmon with salsa Verde, The delicious meal and how to make roast salmon with salsa Verde in an easy and fast way, it is a wonderful dish with a wonderful taste of grilled salmon This salmon dish has everything you want: it's acidic, sweet, crunchy and salty. * INGREDIENTS 1 eschalot (French shallot), very thinly sliced 3-4 tbsp olive oil 3-4 slices of lemon (about half a lemon) finely grated zest of 1 lemon finely grated zest of ½ an orange 500g side of salmon * Lemony salsa verde zest of 1 lemon extra orange zest (optional) 1 small eschalot (French shallot), roughly chopped 3 garlic cloves, roughly chopped ¼ cup roughly chopped chives 1 cup loosely packed flat-leaf parsley leaves and stems ½ cup loosely packed coriander leaves (or mint leaves) ½-¾ cup olive oil * To serve 1 heaped tbsp salted capers, rinsed, drained and dried on paper towel ¼ cup olive oil extra herbs to garnish METHOD 1- To make the lemony salsa verde, add all ingredients to a blender and blitz to combine. Your sauce should be verdant green with some flecks of herbs. Set aside until ready to serve. 2- Preheat the oven to 125C (fan-forced or conventional). 3- Add the eschalot, olive oil and lemon slices to the base of a small baking dish that fits the salmon snugly. Place the salmon on top of the shallot, olive oil and lemon base and sprinkle the fish with the zest, drizzle with olive oil and season with salt and freshly cracked black pepper. Bake for about 30 minutes or until the fillet is just opaque in the centre, and flakes with a fork. 4- Add the ¼ cup of olive oil to a small frying pan over medium heat. Once "shimmering", add the capers. Quickly fry, stirring constantly, over low-medium heat until crisp and they appear to have flowered. Drain on paper towel. 5- To serve, gently transfer the salmon to a serving plate. Spoon over some of the lemony salsa verde and scatter with fried capers and any extra fresh herbs for garnish. This recipe is from the second episode of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

roast salmon with salsa Verde, The delicious meal and how to make roast salmon with salsa Verde in an easy and fast way, it is a wonderful dish with a wonderful taste of grilled salmon This salmon dish has everything you want: it's acidic, sweet, crunchy and salty. * INGREDIENTS 1 eschalot (French shallot), very thinly sliced 3-4 tbsp olive oil 3-4 slices of lemon (about half a lemon) finely grated zest of 1 lemon finely grated zest of ½ an orange 500g side of salmon * Lemony salsa verde zest of 1 lemon extra orange zest (optional) 1 small eschalot (French shallot), roughly chopped 3 garlic cloves, roughly chopped ¼ cup roughly chopped chives 1 cup loosely packed flat-leaf parsley leaves and stems ½ cup loosely packed coriander leaves (or mint leaves) ½-¾ cup olive oil * To serve 1 heaped tbsp salted capers, rinsed, drained and dried on paper towel ¼ cup olive oil extra herbs to garnish METHOD 1- To make the lemony salsa verde, add all ingredients to a blender and blitz to combine. Your sauce should be verdant green with some flecks of herbs. Set aside until ready to serve. 2- Preheat the oven to 125C (fan-forced or conventional). 3- Add the eschalot, olive oil and lemon slices to the base of a small baking dish that fits the salmon snugly. Place the salmon on top of the shallot, olive oil and lemon base and sprinkle the fish with the zest, drizzle with olive oil and season with salt and freshly cracked black pepper. Bake for about 30 minutes or until the fillet is just opaque in the centre, and flakes with a fork. 4- Add the ¼ cup of olive oil to a small frying pan over medium heat. Once "shimmering", add the capers. Quickly fry, stirring constantly, over low-medium heat until crisp and they appear to have flowered. Drain on paper towel. 5- To serve, gently transfer the salmon to a serving plate. Spoon over some of the lemony salsa verde and scatter with fried capers and any extra fresh herbs for garnish. This recipe is from the second episode of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

How to make a delicious birthday traycake at home to celebrate with your children a wonderful birthday traycake with a wonderful taste with a beautiful birthday traycake and Swiss butter cream to be a special birthday traycake for family and children's occasions with this beautiful and very tasty traycake Birthday traycake This recipe uses a pre-made sponge cake, but if you want to go completely from scratch, a simple sponge or two is not hard to make. This makes enough butter icing to pipe a border around the cake with a bit left over. If you need more, or want to cover the whole cake with butter icing, make a double portion. * INGREDIENTS 2 pre-made sponge cakes 2 punnets strawberries (or other fruit), diced sprinkles and cake decorations, to decorate * Whipped cream icing 250g cream cheese, softened 150g icing sugar mixture 600ml thickened cream 1 tsp vanilla bean paste * Coloured butter icing 200g icing sugar mixture* 100g butter, softened 1 tbsp hot water ½ tsp vanilla bean paste gel food colouring METHOD 1- Whip the cream cheese and icing mixture together until smooth. Add the thickened cream and vanilla and whip to stiff peaks. Refrigerate until ready to use. 2- For the coloured butter icing, beat the icing sugar mixture and butter together until combined, then add the hot water and vanilla and mix until smooth. Tint with your preferred food colouring and transfer to a piping bag. 3- Slice the cake into 2cm slices. Spread a thin layer of whipped cream icing on the base of a deep round, square or rectangular serving dish roughly 2.5-3 litres in capacity. Cover with a layer of cake slices. 4- Add another layer of whipped cream icing, a layer of fruit and then another layer of cake. Cover with whipped cream icing and smooth the top of the tray cake. Decorate the top of the cake with sprinkles and pipe your preferred pattern of butter icing around the border. his recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make chocolate biscuits at home recipe, The best way to make chocolate biscuits at home with an easy and quick recipe at home, chocolate biscuits are a delicious and wonderful recipe, and on all occasions you can serve homemade chocolate biscuits Rolling the chocolate biscuit dough in icing sugar just before baking creates the dramatic cracks that give these dark, fudgy biscuits their magical snow-capped appearance. But it's the contrast between the crusty outside and rich, brownie-like inside that's really addictive. * INGREDIENTS 180g caster sugar 50g unsweetened cocoa powder 1 tsp vanilla extract 100ml coconut or vegetable oil 2 large eggs 180g plain flour 1 tsp baking powder ½ tsp sea salt * For rolling 50g caster sugar 100g icing sugar METHOD 1- In a mixing bowl, beat the sugar, cocoa powder, vanilla extract and coconut oil with an electric mixer until thick and glossy. Add the eggs one at a time, beating well. 2- Sift in the flour, baking powder and salt, and combine until it forms into a soft, thick dough. Cover and refrigerate for 3 hours, or overnight, to firm up. 3- Heat the oven to 160C fan-forced (180C conventional) and line two baking trays with baking paper. Place the caster sugar and the icing sugar on two separate plates. 4- Using a dessertspoon or ice-cream scoop, take about 40 grams of the mixture and roll into a ball between your palms. Roll in the caster sugar until lightly coated, then in the icing sugar until heavily coated. Place on the trays 5cm apart, and repeat with remaining dough. 5- Bake for 12-14 minutes or until the tops are set and nicely cracked. Leave to cool on the tray for 5 minutes, then cool completely on a wire rack, and store in an airtight container. Makes 16 *** Tips: 1- Don't even think about not refrigerating the dough before rolling into balls. Chilling it firms it up sufficiently to be able to roll it easily and not have it smoosh all over your hands. 2- Sandwich a scoop of ice-cream and raspberries between two chocolate crinkle biscuits and squish together. This recipe is from episode eight of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make chocolate biscuits at home recipe, The best way to make chocolate biscuits at home with an easy and quick recipe at home, chocolate biscuits are a delicious and wonderful recipe, and on all occasions you can serve homemade chocolate biscuits Rolling the chocolate biscuit dough in icing sugar just before baking creates the dramatic cracks that give these dark, fudgy biscuits their magical snow-capped appearance. But it's the contrast between the crusty outside and rich, brownie-like inside that's really addictive. * INGREDIENTS 180g caster sugar 50g unsweetened cocoa powder 1 tsp vanilla extract 100ml coconut or vegetable oil 2 large eggs 180g plain flour 1 tsp baking powder ½ tsp sea salt * For rolling 50g caster sugar 100g icing sugar METHOD 1- In a mixing bowl, beat the sugar, cocoa powder, vanilla extract and coconut oil with an electric mixer until thick and glossy. Add the eggs one at a time, beating well. 2- Sift in the flour, baking powder and salt, and combine until it forms into a soft, thick dough. Cover and refrigerate for 3 hours, or overnight, to firm up. 3- Heat the oven to 160C fan-forced (180C conventional) and line two baking trays with baking paper. Place the caster sugar and the icing sugar on two separate plates. 4- Using a dessertspoon or ice-cream scoop, take about 40 grams of the mixture and roll into a ball between your palms. Roll in the caster sugar until lightly coated, then in the icing sugar until heavily coated. Place on the trays 5cm apart, and repeat with remaining dough. 5- Bake for 12-14 minutes or until the tops are set and nicely cracked. Leave to cool on the tray for 5 minutes, then cool completely on a wire rack, and store in an airtight container. Makes 16 *** Tips: 1- Don't even think about not refrigerating the dough before rolling into balls. Chilling it firms it up sufficiently to be able to roll it easily and not have it smoosh all over your hands. 2- Sandwich a scoop of ice-cream and raspberries between two chocolate crinkle biscuits and squish together. This recipe is from episode eight of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make chocolate biscuits at home recipe, The best way to make chocolate biscuits at home with an easy and quick recipe at home, chocolate biscuits are a delicious and wonderful recipe, and on all occasions you can serve homemade chocolate biscuits Rolling the chocolate biscuit dough in icing sugar just before baking creates the dramatic cracks that give these dark, fudgy biscuits their magical snow-capped appearance. But it's the contrast between the crusty outside and rich, brownie-like inside that's really addictive. * INGREDIENTS 180g caster sugar 50g unsweetened cocoa powder 1 tsp vanilla extract 100ml coconut or vegetable oil 2 large eggs 180g plain flour 1 tsp baking powder ½ tsp sea salt * For rolling 50g caster sugar 100g icing sugar METHOD 1- In a mixing bowl, beat the sugar, cocoa powder, vanilla extract and coconut oil with an electric mixer until thick and glossy. Add the eggs one at a time, beating well. 2- Sift in the flour, baking powder and salt, and combine until it forms into a soft, thick dough. Cover and refrigerate for 3 hours, or overnight, to firm up. 3- Heat the oven to 160C fan-forced (180C conventional) and line two baking trays with baking paper. Place the caster sugar and the icing sugar on two separate plates. 4- Using a dessertspoon or ice-cream scoop, take about 40 grams of the mixture and roll into a ball between your palms. Roll in the caster sugar until lightly coated, then in the icing sugar until heavily coated. Place on the trays 5cm apart, and repeat with remaining dough. 5- Bake for 12-14 minutes or until the tops are set and nicely cracked. Leave to cool on the tray for 5 minutes, then cool completely on a wire rack, and store in an airtight container. Makes 16 *** Tips: 1- Don't even think about not refrigerating the dough before rolling into balls. Chilling it firms it up sufficiently to be able to roll it easily and not have it smoosh all over your hands. 2- Sandwich a scoop of ice-cream and raspberries between two chocolate crinkle biscuits and squish together. This recipe is from episode eight of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make chocolate biscuits at home recipe, The best way to make chocolate biscuits at home with an easy and quick recipe at home, chocolate biscuits are a delicious and wonderful recipe, and on all occasions you can serve homemade chocolate biscuits Rolling the chocolate biscuit dough in icing sugar just before baking creates the dramatic cracks that give these dark, fudgy biscuits their magical snow-capped appearance. But it's the contrast between the crusty outside and rich, brownie-like inside that's really addictive. * INGREDIENTS 180g caster sugar 50g unsweetened cocoa powder 1 tsp vanilla extract 100ml coconut or vegetable oil 2 large eggs 180g plain flour 1 tsp baking powder ½ tsp sea salt * For rolling 50g caster sugar 100g icing sugar METHOD 1- In a mixing bowl, beat the sugar, cocoa powder, vanilla extract and coconut oil with an electric mixer until thick and glossy. Add the eggs one at a time, beating well. 2- Sift in the flour, baking powder and salt, and combine until it forms into a soft, thick dough. Cover and refrigerate for 3 hours, or overnight, to firm up. 3- Heat the oven to 160C fan-forced (180C conventional) and line two baking trays with baking paper. Place the caster sugar and the icing sugar on two separate plates. 4- Using a dessertspoon or ice-cream scoop, take about 40 grams of the mixture and roll into a ball between your palms. Roll in the caster sugar until lightly coated, then in the icing sugar until heavily coated. Place on the trays 5cm apart, and repeat with remaining dough. 5- Bake for 12-14 minutes or until the tops are set and nicely cracked. Leave to cool on the tray for 5 minutes, then cool completely on a wire rack, and store in an airtight container. Makes 16 *** Tips: 1- Don't even think about not refrigerating the dough before rolling into balls. Chilling it firms it up sufficiently to be able to roll it easily and not have it smoosh all over your hands. 2- Sandwich a scoop of ice-cream and raspberries between two chocolate crinkle biscuits and squish together. This recipe is from episode eight of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make delicious roast chicken with bacon and mushroom stuffing and red wine gravy, It's a delicious dish of grilled chicken plus bacon, a delicious recipe for lunch or dinner of grilled chicken, this is the best and easiest way to cook grilled chicken with red wine broth and pork for dinner, my favorite dish is always grilled chicken There's nothing wrong with chicken and red wine: think coq au vin or cacciatore. Just choose a lighter red and you'll be laughing. This chicken is like a roasted version of the French classic coq au vin INGREDIENTS * 250g sliced mushrooms * 50g butter * 1 large onion, diced * 2 cloves garlic, roughly chopped * 100g bacon * 6 sprigs thyme, leaves only * 2 cups fresh breadcrumbs * 1 egg * ½ tsp salt, plus extra to season * 1 Lilydale whole chicken (about 1.7kg) * 1 tbsp dark soy sauce * 1 carrot, halved * 1 stick of celery, cut into 5cm lengths Red wine gravy * 1 onion, finely diced * 1 tsp flour * ½ cup red wine * 1 cup chicken stock * ½ tsp dark soy sauce * 15 g cold butter * ½ tsp red wine vinegar METHOD 1- Microwave the mushrooms uncovered for 3 minutes. 2- Heat a medium frying pan over medium heat and add the butter and onions. Cook the onions for about 1 minute, then add the garlic and cook for a further 2 minutes until the onions are translucent. Add the bacon, mushrooms and thyme and fry until browned. 3- Pour everything over the breadcrumbs, crack in the egg, add the salt and mix well. 4- Stuff into the cavity of the chicken and rub the skin of the chicken with soy sauce. Season well with salt and pepper. 5- Heat your oven to 200C fan. Place the chopped carrot and celery on a roasting tray with the chicken and roast for 75 minutes. Remove from the oven. Transfer the chicken to a separate plate and rest for 15 minutes. 6- To make the gravy, place the roasting pan over medium heat and add the onion. Fry the onion for about 5 minutes (you can add a little butter if there is not enough oil in the tray), then add the flour. Stir to a roux, then add the red wine, chicken stock and soy sauce. Scrape up the drippings from the tray and then transfer the sauce to a saucepan, discarding the carrot and celery. Bring to a simmer for about 10 minutes until thickened, then whisk in the cold butter and red wine vinegar. 7- Serve the chicken with the red wine sauce on the side. This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

How to make potato gnocchi recipe with beef gnocchi Bolognese potato gnocchi recipe | how to make beef Bolognese with potato gnocchi beef Bolognese with potato gnocchi Prepare Beef Bolognese with Potato Gnocchi in an easy way, you can make this wonderful delicious recipe for dinner from Beef Bolognese with Potato Gnocchi Some people think it's weird to put milk in bolognese, but I think it makes for a softer mince and gives it a bit of creaminess. The longer you cook the sauce, the better it's going to be. Don't be afraid of making gnocchi, it's as easy as making mashed potato – if you can make mash, then you can make gnocchi Beef bolognese with potato gnocchi INGREDIENTS Potato gnocchi * 1kg Dutch cream potatoes * 400g plain flour * 150g grated parmesan * 4 egg yolks Bolognese * 2 tbsp olive oil, plus more as required * 500g beef mince * 1 chorizo sausage, diced * 1 large onion, diced * 1 bulb garlic, roughly chopped * 2 long red chillies, deseeded and finely diced * 1 carrot, finely diced * 2 stalks celery, finely diced * ¼ bunch thyme, leaves picked * 1 large sprig of rosemary, leaves picked and chopped * ¼ bunch marjoram * a few sprigs of oregano * 1 tbsp tomato paste * 100ml red wine * 100ml full cream milk * 2 x 400g cans organic crushed tomatoes * salt and pepper to taste * basil leaves, to serve * shaved pecorino, to serve METHOD For the gnocchi 1- Bring water to a boil over high heat. Add the potatoes and cook until soft. 2- Once cooked, remove from the water. Mash the potato while it is still hot. Add the flour and parmesan. Slowly add in the egg yolk, making sure not to scramble them, and mix until you get a firm dough. 3- Roll out the dough into 3cm logs and cut to desired size. Set this aside until pasta sauce is ready. The gnocchi will cook very quickly. For the bolognese sauce 1- Firstly, heat up olive oil in a pot over high heat and sear off the mince. Make sure the pot is nice and hot so that the mince achieves a nice, deep colour. Add in the chorizo and cook until caramelised. 2- Next, add in the onion, garlic and chilli and cook until soft and translucent. Add the carrot, celery, oregano, marjoram and tomato paste. If you notice your mince is a touch dry, add another tablespoon of olive oil to help fry the tomato paste. 3- You will notice some sticking in the pot, this is when we add red wine to deglaze. Once the sticking has come off, add in the tomatoes and milk, and season generously. 4- Leave the sauce on medium heat to simmer for 2 hours or longer. Leave the lid slightly open to let the sauce steam but also release some water content, to help thicken up the sauce. To assemble 1- To a pot of boiling water, add the gnocchi and remove, using a slotted spoon, once it floats to the surface. 2- Add olive oil to a hot pan and fry the gnocchi to get nice colour. 3- Plate up the gnocchi and add the bolognese sauce on top. Garnish with freshly picked basil and shaved pecorino. Serves 4-5 This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

How to make potato gnocchi recipe with beef gnocchi Bolognese potato gnocchi recipe | how to make beef Bolognese with potato gnocchi beef Bolognese with potato gnocchi Prepare Beef Bolognese with Potato Gnocchi in an easy way, you can make this wonderful delicious recipe for dinner from Beef Bolognese with Potato Gnocchi Some people think it's weird to put milk in bolognese, but I think it makes for a softer mince and gives it a bit of creaminess. The longer you cook the sauce, the better it's going to be. Don't be afraid of making gnocchi, it's as easy as making mashed potato – if you can make mash, then you can make gnocchi Beef bolognese with potato gnocchi INGREDIENTS Potato gnocchi * 1kg Dutch cream potatoes * 400g plain flour * 150g grated parmesan * 4 egg yolks Bolognese * 2 tbsp olive oil, plus more as required * 500g beef mince * 1 chorizo sausage, diced * 1 large onion, diced * 1 bulb garlic, roughly chopped * 2 long red chillies, deseeded and finely diced * 1 carrot, finely diced * 2 stalks celery, finely diced * ¼ bunch thyme, leaves picked * 1 large sprig of rosemary, leaves picked and chopped * ¼ bunch marjoram * a few sprigs of oregano * 1 tbsp tomato paste * 100ml red wine * 100ml full cream milk * 2 x 400g cans organic crushed tomatoes * salt and pepper to taste * basil leaves, to serve * shaved pecorino, to serve METHOD For the gnocchi 1- Bring water to a boil over high heat. Add the potatoes and cook until soft. 2- Once cooked, remove from the water. Mash the potato while it is still hot. Add the flour and parmesan. Slowly add in the egg yolk, making sure not to scramble them, and mix until you get a firm dough. 3- Roll out the dough into 3cm logs and cut to desired size. Set this aside until pasta sauce is ready. The gnocchi will cook very quickly. For the bolognese sauce 1- Firstly, heat up olive oil in a pot over high heat and sear off the mince. Make sure the pot is nice and hot so that the mince achieves a nice, deep colour. Add in the chorizo and cook until caramelised. 2- Next, add in the onion, garlic and chilli and cook until soft and translucent. Add the carrot, celery, oregano, marjoram and tomato paste. If you notice your mince is a touch dry, add another tablespoon of olive oil to help fry the tomato paste. 3- You will notice some sticking in the pot, this is when we add red wine to deglaze. Once the sticking has come off, add in the tomatoes and milk, and season generously. 4- Leave the sauce on medium heat to simmer for 2 hours or longer. Leave the lid slightly open to let the sauce steam but also release some water content, to help thicken up the sauce. To assemble 1- To a pot of boiling water, add the gnocchi and remove, using a slotted spoon, once it floats to the surface. 2- Add olive oil to a hot pan and fry the gnocchi to get nice colour. 3- Plate up the gnocchi and add the bolognese sauce on top. Garnish with freshly picked basil and shaved pecorino. Serves 4-5 This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

How to make potato gnocchi recipe with beef gnocchi Bolognese potato gnocchi recipe | how to make beef Bolognese with potato gnocchi beef Bolognese with potato gnocchi Prepare Beef Bolognese with Potato Gnocchi in an easy way, you can make this wonderful delicious recipe for dinner from Beef Bolognese with Potato Gnocchi Some people think it's weird to put milk in bolognese, but I think it makes for a softer mince and gives it a bit of creaminess. The longer you cook the sauce, the better it's going to be. Don't be afraid of making gnocchi, it's as easy as making mashed potato – if you can make mash, then you can make gnocchi Beef bolognese with potato gnocchi INGREDIENTS Potato gnocchi * 1kg Dutch cream potatoes * 400g plain flour * 150g grated parmesan * 4 egg yolks Bolognese * 2 tbsp olive oil, plus more as required * 500g beef mince * 1 chorizo sausage, diced * 1 large onion, diced * 1 bulb garlic, roughly chopped * 2 long red chillies, deseeded and finely diced * 1 carrot, finely diced * 2 stalks celery, finely diced * ¼ bunch thyme, leaves picked * 1 large sprig of rosemary, leaves picked and chopped * ¼ bunch marjoram * a few sprigs of oregano * 1 tbsp tomato paste * 100ml red wine * 100ml full cream milk * 2 x 400g cans organic crushed tomatoes * salt and pepper to taste * basil leaves, to serve * shaved pecorino, to serve METHOD For the gnocchi 1- Bring water to a boil over high heat. Add the potatoes and cook until soft. 2- Once cooked, remove from the water. Mash the potato while it is still hot. Add the flour and parmesan. Slowly add in the egg yolk, making sure not to scramble them, and mix until you get a firm dough. 3- Roll out the dough into 3cm logs and cut to desired size. Set this aside until pasta sauce is ready. The gnocchi will cook very quickly. For the bolognese sauce 1- Firstly, heat up olive oil in a pot over high heat and sear off the mince. Make sure the pot is nice and hot so that the mince achieves a nice, deep colour. Add in the chorizo and cook until caramelised. 2- Next, add in the onion, garlic and chilli and cook until soft and translucent. Add the carrot, celery, oregano, marjoram and tomato paste. If you notice your mince is a touch dry, add another tablespoon of olive oil to help fry the tomato paste. 3- You will notice some sticking in the pot, this is when we add red wine to deglaze. Once the sticking has come off, add in the tomatoes and milk, and season generously. 4- Leave the sauce on medium heat to simmer for 2 hours or longer. Leave the lid slightly open to let the sauce steam but also release some water content, to help thicken up the sauce. To assemble 1- To a pot of boiling water, add the gnocchi and remove, using a slotted spoon, once it floats to the surface. 2- Add olive oil to a hot pan and fry the gnocchi to get nice colour. 3- Plate up the gnocchi and add the bolognese sauce on top. Garnish with freshly picked basil and shaved pecorino. Serves 4-5 This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

How to make potato gnocchi recipe with beef gnocchi Bolognese potato gnocchi recipe | how to make beef Bolognese with potato gnocchi beef Bolognese with potato gnocchi Prepare Beef Bolognese with Potato Gnocchi in an easy way, you can make this wonderful delicious recipe for dinner from Beef Bolognese with Potato Gnocchi Some people think it's weird to put milk in bolognese, but I think it makes for a softer mince and gives it a bit of creaminess. The longer you cook the sauce, the better it's going to be. Don't be afraid of making gnocchi, it's as easy as making mashed potato – if you can make mash, then you can make gnocchi Beef bolognese with potato gnocchi INGREDIENTS Potato gnocchi * 1kg Dutch cream potatoes * 400g plain flour * 150g grated parmesan * 4 egg yolks Bolognese * 2 tbsp olive oil, plus more as required * 500g beef mince * 1 chorizo sausage, diced * 1 large onion, diced * 1 bulb garlic, roughly chopped * 2 long red chillies, deseeded and finely diced * 1 carrot, finely diced * 2 stalks celery, finely diced * ¼ bunch thyme, leaves picked * 1 large sprig of rosemary, leaves picked and chopped * ¼ bunch marjoram * a few sprigs of oregano * 1 tbsp tomato paste * 100ml red wine * 100ml full cream milk * 2 x 400g cans organic crushed tomatoes * salt and pepper to taste * basil leaves, to serve * shaved pecorino, to serve METHOD For the gnocchi 1- Bring water to a boil over high heat. Add the potatoes and cook until soft. 2- Once cooked, remove from the water. Mash the potato while it is still hot. Add the flour and parmesan. Slowly add in the egg yolk, making sure not to scramble them, and mix until you get a firm dough. 3- Roll out the dough into 3cm logs and cut to desired size. Set this aside until pasta sauce is ready. The gnocchi will cook very quickly. For the bolognese sauce 1- Firstly, heat up olive oil in a pot over high heat and sear off the mince. Make sure the pot is nice and hot so that the mince achieves a nice, deep colour. Add in the chorizo and cook until caramelised. 2- Next, add in the onion, garlic and chilli and cook until soft and translucent. Add the carrot, celery, oregano, marjoram and tomato paste. If you notice your mince is a touch dry, add another tablespoon of olive oil to help fry the tomato paste. 3- You will notice some sticking in the pot, this is when we add red wine to deglaze. Once the sticking has come off, add in the tomatoes and milk, and season generously. 4- Leave the sauce on medium heat to simmer for 2 hours or longer. Leave the lid slightly open to let the sauce steam but also release some water content, to help thicken up the sauce. To assemble 1- To a pot of boiling water, add the gnocchi and remove, using a slotted spoon, once it floats to the surface. 2- Add olive oil to a hot pan and fry the gnocchi to get nice colour. 3- Plate up the gnocchi and add the bolognese sauce on top. Garnish with freshly picked basil and shaved pecorino. Serves 4-5 This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen