A useful, no-hassle, chuck-everything-in-together dish, you don’t even need to brown the chicken (though make sure you sprinkle the skin with sea salt flakes, to help it crisp up). Find a dish that has about the right dimensions, to ensure that it works well. Don’t be afraid of assertive seasoning – rice dishes such as this need it – and don’t skip the step where you wash the rice, or it will end up sticky. A bowl of Greek yogurt is good on the side.
Our lifestyles can be so frenetic that it can be hard to find a moment to step out of the grind and slow down the rhythms. Taking our time to make something good to eat is actually a great way to do this; I'd go so far as to say, it's a form of recovery. This recipe is gentle and warming and perfect for those slower, darker nights at home. I like to use whole shin of beef on the bone. Ask your butcher for it, I find it's the best cut for cooking in this way.
These are the recipes of our favorite Turkish meze! We gathered the recipes in Turkey and picked the easiest ones with the tastiest results. So if you’re making them for a Meditteranean themed party, or just feel like something fresh and a little different, these mezze recipes are the perfect combination. n this set, you will experience different textures, colors and tastes. The earthiness of raw beets (beetroot) in a yogurt-based dip, kindly provided to us by a Fehtiye market vendor from whom we bought many of our vegetables over a period of months. An olive-based salad that might just have become our favorite salad ever (we thought that Asian-based salads held that title). The combination of the salty olives and the sweet molasses was a delight to savor. Roasted and then vinegar-marinated red bell peppers (capsicums) that are truly gourmet. Another yogurt-based dip, this time with carrots and finally mixed olives, simple, elegant and juicy. Apart from the finishing garnishes and dressings, the dishes can be prepared in advance.
Donal Skehan’s straightforward chicken tagine recipe is bursting with spices and fruity flavour – the aromas released as it cooks will have you and the people you’re cooking for salivating. If you don’t have time for marinating and soaking, this chicken tagine – with figs and a fruity couscous – is ready in an hour.
This is such a good way to turn tomatoes into an utterly delicious main-course sort of affair, and it’s fun to make too. The idea is, of course, toad-like, but I think it offers a little more than bangers in batter. The tomatoes are so sweet and juicy they almost make a gravy of their own accord. I add wedges of red onion and lots of garlic, rosemary and thyme, which all work wonderfully. A little finely grated aged cheese is a nice touch – you could even use a blue cheese if you liked. Plus – after more than 20 years of cooking – I’ve finally found a batter recipe I want to be associated with. It actually works, every time. Thank you, Barney!
These Vegan Christmas Dinner Recipes create the best, tasty holiday menu! Festive appetizers, roasts, sides, desserts, cookies, drinks & more.
These Finnish Oven Pancakes are both hearty and delicious! They taste like a mixture of Crepes and French Toast.
Take your tastebuds on a trip to France with this delicious and easy French-style creamy chicken and potato bake.
Embark on a flavorful journey with our Chicken Pakora recipe. These crispy and spiced fritters feature tender chicken pieces coated in a flavorful chickpea flour batter, creating a delightful snack or appetizer. A beloved Indian street food, Chicken Pakora offers a harmonious blend of textures and aromatic spices, making it the perfect choice for your next snack-time adventure.
A traditional festive recipe with a treacle and rum twist, this glazed ham will have you coming back for more. For a new family favourite, try our cola ham for Christmas.
Sweet and doughy, Kaiserschmarrn (literally "Emperor's Mess") is a delicious Austrian dessert that is so easy to prepare. Made from eggs, flour, milk, and sugar, this messy looking pancake is best served with a sweet plum jam, apple sauce, or just powdered sugar!
Sweet and doughy, Kaiserschmarrn (literally "Emperor's Mess") is a delicious Austrian dessert that is so easy to prepare. Made from eggs, flour, milk, and sugar, this messy looking pancake is best served with a sweet plum jam, apple sauce, or just powdered sugar!
Prepare this stunning centrepiece to impress your vegan guests on Christmas day. Roasting a whole butternut squash, scooping out the sweet flesh and then filling with layers of chargrilled peppers, mushroom, chestnuts and spinach is really easy to do
Thanksgiving Cabbage from Delish.com is perfect for your vegetarian friends and family.
I love the versatility of Swiss chard — I can simply sauté it, or use the leaves in pretty much any way I would spinach — but did you know Swiss chard leaves are also delicious raw? This easy slaw, dressed with a creamy blender avocado dressing, hits all the things I love about slaw; it’s crunchy, tangy, and refreshing! While I love slivers of red onion in slaw, I don’t love their pungent bite that lingers on my breath.
We may not make these old-school Jewish recipes *exactly* like Bubbe did, but we think we’re pretty close. Read on for 28 tasty ideas, traditional and modern alike, that are perfect for Hanukkah, Passover and everything in between.
Enjoy these two soothing digestive recipes made with Urban Moonshine Bitters this season. Your guests will leave your home well nourished, and comfortable after the holiday feast!
This Sumac chicken Fatteh dish is a 30-minute meal that is so glamorous you could serve it to your guest, and no one will ever know you made it in under an hour and you threw it all together with a few pantry ingredients. It will be our secret.
Wow your guests for your next brunch with these ham & cheese puffs. Serve with a crisp salad for an easy yet impressive dish with little effort. If you need a printer-friendly version of the re…
This Hungarian layered cabbage casserole with pork, rice, and Savoy cabbage, flavored with sweet paprika and topped with a layer of sour cream, is classic Hungarian comfort food.
A make-ahead starter like no other, this chicken and pork terrine with whisky, cranberries and pistachios offer layers of festive flavour and will leave you and your guests wanting another. We’ve got more exciting terrine recipes for you to discover, such as this classic ham hock terrine.
The majority of French sausages, or saucisses, are made with 100 per cent meat, give or take the spices, onion and other flavourings, but certainly with no rusk or bread. Increasingly, UK producers are starting to follow suit, given the demand for gluten-free bangers and also ones without any carbs, so it is now possible to buy a good selection in most supermarkets. A pot of buttery mash is as welcome as ever.
Lauren and I are pretty adventurous when it comes to food and one of our favorite ways to experience other cultures is through their different cuisines. When our pals over at The Expat Hub asked us…
The Beef Liver Pate recipe is a game-changer for people who don't like the taste of liver. But don't worry; this recipe has a secret spice that changes the taste in a way that even people who don't like beef liver will love. I know what you are thinking, liver. Ewww! But trust me, I've tried a lot of recipes in my time, and this one takes the cake (or pate, in this case) as my favorite. It's not only delicious, but it's also easy to make. I was so happy when my kids and even their friends ate it up spoon by spoon. And what was best? You can try different livers from chicken, lamb, goat, elk, and moose. The options are endless. But let's talk about the beef liver, organ meat which is the star of the show. It comes from cows that eat grass, which means it has more healthy fats and less bad stuff. Beef liver pate is a decadent treat that will make your taste buds dance. Imagine a spread that is full of cream cheese, fresh herbs, and beef liver that has been sautéed. It would be like a party in your mouth. But this isn't just any spread; it's a sophisticated appetizer fit for a queen. Spread it on crackers, baguettes, brioche, or toast, and get ready to be amazed. According to BBC Good Food, liver and liver products such as paté are a hidden treasure trove of nutrients, especially vitamin A in the form of retinol. This "active" form of vitamin A is not often found in muscle meats, and plant sources must be changed before the body can use them. So, if you want to get more vitamin A, ditch the chicken breast and give the liver a try. Whether it's in the form of a creamy paté or a traditional dish, your taste buds and body will thank you for the change. Beef Liver Pate Recipe Secrets Beef liver pate is a tasty and rich spread that can be used as a dip or spread on crackers or bread. It is one of the main ingredients for this amazing Filipino Beef Caldreta. You'll need a few key things to make the best beef liver pate. You'll need fat first. Ghee is my favorite because of how sweet it is, but you can also use butter. Coconut oil or lard can be used instead of ghee for people who can't handle it. Then, you'll need onions. By caramelizing the onions in the fat, their natural sweetness comes out and gives the pate more depth of flavor. Sage is an important part of this recipe as well. It gives the beef liver a unique, tasty flavor that goes well with it. Allspice is another important ingredient to add. It is a spice that can be used in many ways and is often thought of as a Christmas or pumpkin spice, like cinnamon and nutmeg. But it can also be used to make savory dishes like pate. Lastly, it's important to use liver from grass-fed beef. It is better for you and makes the pate taste much better. The grass-fed beef liver will make the pate taste better and be of better quality. How to store Liver Pate To keep your paté's delicious flavor, you can store it in the fridge in an airtight container or tightly wrapped in plastic wrap. This way, you'll be able to eat the cold and savory snack within five days without any weird flavors sneaking in. Beef Liver Pate Recipe Ingredients 1/2 cup plus 2 Tbsp ghee butter or other butter (150 g) 1 large or 2 small onions (200 g) 2 garlic cloves 14 oz beef liver (lamb, chicken, or whatever you prefer) (400 g) 1 tsp of salt 1 1/2 tsp of allspice 2 Tbsp of chopped fresh sage 1/4 tsp of pepper 4 Tbsp of heavy cream (use coconut milk for a dairy-free recipe) Instructions Roughly chop an onion and sauté it on low heat in ghee (or any other butter of your choice) until it's caramelized (about 15 minutes) Slice the liver and remove any white, thin membrane. Chop the garlic and add with the onions to a food processor. Once the onions and garlic are blended nicely, take them out of the food processor. Sauté the liver over medium heat in the remaining fat until it's cooked all the way through. Let the liver and fat cool for a couple of minutes before adding them to a food processor. Add in the onion, garlic, salt, allspice, sage, pepper, and heavy cream (or coconut milk for a dairy-free option) Blend the mixture until it is nice and smooth. Line a container with plastic wrap, and smooth the paté into the container so it can chill and becomes sliceable. Optional: Place the paté in a bowl or other container and scoop it out as needed. You can eat it right away or let it cool and harden to blend the flavors. Like our beef liver pate recipe? Spread the love by pinning the yummy image on your Pinterest board. Don't keep the delicacy to yourself, share it to your family and friends. Trust me, they'll appreciate it. Liver Pate FAQs Is this Liver Pate Raw? Liver paté is not raw, despite what most people think. It's been cooked carefully and then skillfully mixed with rich cream, fragrant herbs, and other ingredients to make a velvety texture that's very satisfying. So you can enjoy it without worry, knowing that it was made in a safe way for you to enjoy. Can you freeze Liver Pate? Yes. You can keep your homemade pate tasty by putting it in the freezer. To keep freezer burn from happening, pack it tightly in an airtight container or vacuum seal it in a zip-lock bag. Your pate will stay good in the freezer for up to three months. When you're ready to eat it, just put it in the fridge overnight to let it thaw. Where to buy Beef Liver? When looking for beef liver in a grocery store, it's important to know that it might not be in the usual fresh meat section. Check the frozen meats section instead, as that is where it is more likely to be. If you want fresh, high-quality beef liver, you can also buy it from local farmers, who often have a wider range of cuts and options. Nutrition Information for Beef Pate Per Serving: Calories: 202; Total Fat: 18g; Saturated Fat: 7g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 101mg; Sodium: 264mg; Potassium: 173mg; Carbohydrate: 3g; Fiber: 0g; Sugar: 0g; Protein: 10g Nutrition Bonus: Vitamin A: 310%; Iron: 14%
There's nothing we love more than entertaining, and when we're in need of a mouthwatering and showstopping dinner menu, we almost always find ourselves turning to chef Ina Garten for main course recipes. Why? They're not only delicious and impressive to guests, but they also don't require the culinary chops of a James Beard Award-winning chef to make. "What I'm always looking for is a remembered flavor," Garten told The Kitchn in 2015 when asked for her best dinner party advice. And as it turns out, many if not all of Garten's recipes have just that: familiar yet phenomenal flavor....
Plus kid-friendly and healthy options for every Thanksgiving guest.
Are you having any guests for the holidays? Today, Tieghan of Half-Baked…
Ina flavors this easy roasted beef filet with Dijon mustard and aged Balsamic Vinegar.
