Get a sneak peak to see self-confessed foodie, Matt Dawson match his very own Warm Steak and Roquefort Salad recipe with the perfect pick from Bordeaux
Since winning Celebrity MasterChef back in 2006, Matt Dawson has now become a firm fixture in the culinary world. Good Food Would Choose Bordeaux, and so does Matt.
This winter the foodie becomes a Bordeaux wine lover: Matt shows Brits how to match great food with great Bordeaux wines without breaking the bank. Discover culinary passion with a series of cooking demos that will introduce you to the versatility of Bordeaux wines and endless pairing possibilities for any occasion.
Matt has fond memories of Bordeaux that date back to his teenage days when he spent Easters playing rugby against the local side, Bordeaux Bègles, and enjoying the hospitality of host families.
Food and wine are central to Bordeaux-style life, but back then Matt had no idea food was going to become his central focus after hanging up his boots. This self-confessed foodie now has time to devote to his great passion. Being able to match his own recipes to a selection of Bordeaux wines is a labour of love that takes Matt back to those memorable Easters in Bordeaux.
Watch our video where Matt cooks up a delicious Warm Steak and Roquefort Salad, and with help from Wine Expert Ewan Lacey matches his creation to the perfect style of wine from Bordeaux.
Andy Bates is known for his hearty, traditional British street food. Starting work in kitchens at 14 (before getting the chance at 17 to work in a Michelin-starred restaurant), Andy went on to study at a catering college in Canterbury. He then headed to France to hone his skills in French cuisine. Now, his company, Eat My Pies, produces classic Scotch eggs, pies and tarts which are sold on his stand at White Cross street market.
We have some amazing videos from Andy. Happy cooking.
You can watch Andy BatesAmerican Street Feasts on Food Network UK (Freeview 48 and Sky 262/263). You can also find more of his recipes at www.FoodNetwork.co.uk
OCADO, has revealed that despite stocking up on the latest celebrity cookbooks ahead of the Christmas season, one in ten Brits admit to never even opening them, with almost half (41%) of us only pulling them off the shelf when they need to make ‘something special’.
Even though half of the population say that they own at least four cookbooks, research from the online grocer reveals that busy lifestyles mean Brits don’t have the time to rustle up a meal from scratch, let alone break the spine on their mountain of cookbooks, with five per cent of those quizzed claiming that they don’t spend any time at all cooking each day.
However it seems as though the humble recipe book is not dead, with Ocado predicting that cookbooks are set to be a staple stocking filler this festive season, including the new titles from Jamie Oliver, Nigella Lawson and Heston Blumenthal.
Meanwhile, Ocado have also reported that sales of celebrity cookbooks have risen by 250% this year alone. Mouth-watering reads are also beginning to eclipse must-read erotica with the diet cookbook from The Hairy Chefs arousing more interest than 50 Shades of Grey, pushing sensationalist author E.L James off her throne on number one bestsellers lists.
Despite half of Brits showcasing exotic cookbooks on their shelves, findings reveal that the meals most regularly cooked are traditional classics like Spaghetti Bolognaise (60%), meat & two veg style roast dinners (54%) and sausage and mash (48%), with only a handful of Brits regularly taking on more exotic dishes such as Thai curry (16%) or Paella (10%).
Over a quarter of British foodies admit to tuning into at least two food programmes a week, with Masterchef (56%) and Great British Bake Off (34%) being firm favourites in the nation’s homes. However, despite immersing themselves in celebrity cook books and TV shows, when quizzed how long they spend preparing and cooking grub, a staggering 78 per cent said they managed to prepare breakfast, lunch and dinner in less than 30 minutes.
Jason Gissing, Ocado co-founder states: “We know that Brits love to buy all of the latest celebrity cookery books and enjoy watching recipes being created on TV, but many of us just don’t have the time to recreate delicious meals for ourselves. At Ocado you can browse recipes from some of the UK’s top chefs, shop for ‘must have’ cookery books and order ingredients for delivery straight to your door. Plus Ocado offers everyday products alongside rarer, hard to find ingredients, making it quick and easy to buy everything you need all in one place, so you can spend your time creating your own delicious masterpiece.
Christmas customers also can make their life even easier by shopping for their family gifts and festive fare in one simple click – forget the queues and the festive rush!”
To celebrate National Curry Week this October (8th – 14th), British Onions have partnered with Indian street food entrepreneur, Vinod Patel of Chula Fused Foods, to devise some mouth-watering Indian recipes using the best homegrown ingredients, ensuring the highest quality.
Onions are a vital ingredient to adding distinctive flavour to any curry, sauce or Indian side dish, and these quick and easy recipes show off this essential vegetable at its best. Whether you’re an experienced chef or a beginner in the kitchen you’ll be able to impress your family and friends with these delicious recipes and celebrate an Indian summer!
Chula Fused Foods is Vinod Patel’s reinvention of the Burrito, through which he has taken the beloved Mexican concept and added an Indian fusion twist. Travelling from San Francisco to London, via Bangalore, Vinod immersed himself in all types of food, from dining at high end restaurants to trying out pop-up cafes on the roadside and was drawn to the creative side of creating high quality food for those on the go. His menu is a combination of slow-cooked meats and bean curries, roasted tomato chutneys, Gujarati yoghurt dips and crunchy salads, or as he says, a balanced lunch that will give you energy using less fat and salt than the norm. His first street food stall launched in June 2011 and he hasn’t looked back since. To discover more about Chula Fused Foods and to find your nearest market visit www.chulafusedfoods.com
Lamb Curry
Serves 4
Ingredients
Prep: 20 min
Cooking 50 min
3 tbsp sunflower oil
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp green cardamom powder
1/2 tsp ground turmeric
1 tsp salt
1 tsp chilli powder
1 tsp ground cumin
1 kg lean lamb, diced
2 British onions, peeled and sliced into thin wedges
2 bay leaves
400ml boiling water
2 tomatoes, halved and thinly sliced
Juice of half a lime
1 tsp garam masala
Method
1. Heat the oil in a large non stick pan and add the ginger paste, garlic paste, cloves, cinnamon,
cardamom, turmeric, salt, chilli powder and cumin.
2. Cook for one minute then add the cubed lamb and onions, tossing well to coat evenly in the
spices.
Cook over a high heat for 5 minutes to seal the meat then add the boiling water. Bring to the boil,
then reduce the heat, cover the pan loosely and simmer for 40 minutes.
3. Add the sliced tomatoes, lime juice and garam masala, then stir well and cook for a further 5
minutes.
Onion Bhajis with Roasted Tomato Chutney
Serves 7
Bhaji Ingredients
3 large British onions cut into medium half rings
1 cup chickpea flour, also know as gram flour
1 tblsp coriander powder
½ tsp caraway seeds (ajwain)
1 tsp turmeric powder
1-4 Green chillies, depending on how spicy you want it
1 tblsp coriander leaves, chopped
1 tblsp cumin seeds
1 inch of ginger, chopped finely
Salt to taste
1 tsp red chilli powder
Method
1) In a large bowl mix together the onions, chickpea flour, coriander powder, caraway seeds,
turmeric powder, green chillies, chopped coriander, cumin seeds, ginger, salt, red chilli
powder
2) Add sufficient water to form a moldable paste, and mix well.
3) Heat some oil in a non-stick wok, then make small dumplings of the mixture and deep fry
until golden brown.
Chutney Ingredients
2 medium tomatoes, roasted evenly until slightly black
3/4 tsp of salt or to taste
1 green chili
1/4 of a red British onion, diced
3 strands of coriander, finely chopped
1/4 lime squeezed
Method
1) Wash the tomatoes and place on a baking tray lined with foil. Grill the tomatoes on a high
setting, so that all the outside edges are slightly black.
2) Pulse all the other ingredients except the coriander and onion together in a blender.
3) Add the coriander and red onion and mix well. Serve alongside onion bhajis.
Onion & Potato Curry
Serves 5
Ingredients
4 medium potatoes, diced into small to medium cubes
2 medium British onions diced into medium cubes
3 tblsps sunflower oil
1 tsp mustard seeds
1/2 tsp turmeric
1 tsp red chili powder
1 tsp salt, add more to taste
1 tblsp heaped coriander powder
Method
1) Heat the oil in a wok or deep pan, then add the mustard seeds, cooking until warm
2) Add the potatoes and onions, then cover with a lid and cook for 2 minutes.
3) Add the turmeric, red chili powder, salt, and coriander powder then cook for 5 – 10 minutes
on a low to medium heat with the lid on.
4) Remove the lid and stir, then put the lid back on and repeat the process for up to 30 minutes
FOOD FIT FOR A FASHIONISTA Get Front Row Ready with Dr. Dukan’s ‘Fashion Week Bento Box’ Recipe Collection
As models and journalists from across the globe get ready to hotfoot it from show to show and grab a quick lunch on the go at London Fashion Week, Dr. Dukan helps you stay in shape with a runway-ready Bento Box selection – bang on trend, delicious and diet-friendly!
So if you’re looking to achieve a slimmer silhouette and confidently channel next season’s styles, make sure you get the look you desire with these Asian inspired recipe ideas: Salmon Temaki, Sweet and Sour Rolls, Thai Style Noodle Salad and Little Chocolate and Matcha Cream Cakes. It’s fashion-forward food for fashion-ready bodies!
Thanks to Dr. Dukan – the man behind the plan – we can enjoy healthy food packed with goodness and flavour as well as designer looks and still lose those extra inches in fashionably fast time. Hailing an “eat as much as you want” policy with an extensive list of over 100 approved foods to choose from, the Dukan Diet can help you successfully shift those unwanted pounds without going hungry or missing out.
Please see Dr. Dukan’s “Fashion Week Bento Box” recipes below, which are ideal for the Cruise phase and for the PV days (protein and vegetable).
Salmon Temaki
1 serving
Preparation time: 5 min
1 fresh salmon fillet or 1 slice of smoked salmon
1 nori (seaweed) sheets, cut in half
1 tsp of Dijon mustard
1 tsp of low fat fromage frais · Cut the salmon in squares. · Mix the mustard with fromage frais (add more according to taste). · Mix the salmon with sauce and spread on 1 nori sheet, then roll it. * Tip: you can add some cucumber sticks or other greens in each Temaki. * Health Benefits: Salmon is full of Omega 3, and the seaweed is full of nutritional vitamins. Sweet and Sour Rolls with Goji Berry Jam
1 serving
Preparation time: 5 min
Cooking time: 10 min For the jam:
Can be refrigerated for up to 4 days
5 tbsp of Goji berries • water (enough to cover the berries)
1 tbsp liquid sweetener (or more to taste)
1 tsp of agar-agar powder
1 tsp lemon juice
2 tsp strawberry flavouring
· Pour Goji berries into a small nonstick saucepan and cover them with water. · Add the liquid sweetener and lemon juice then bring to the boil. · Finally, add the agar-agar, mix thoroughly then leave to simmer for 7 minutes, constantly stirring the mixture as to prevent it from burning and sticking to the pan (add a little water if necessary). · When cooked, the berries must be inflated and caramelised · Place jam in a glass jar (it will keep for several days in the fridge).
For the paste:
30 g corn flour
1 tbsp skimmed milk powder
100 g low fat fromage frais or Quark
1 egg
30 g of baking powder or dried yeast · Mix all the ingredients together · Spread on to on a non-stick foil and bake it until brown at 180° C. · When cold, spread some Goji berry jam on it, add some turkey slices and a few salad leaves. Roll it and then cut into small pieces.
* Health Benefits: Goji Berries are a great source of antioxidants
Thai Style Noodle Salad
1 serving
Preparation time: 10 minutes
Cooking time: 10 minutes ½ pack of shirataki noodles
Chopped fresh coriander
1 chicken breast
1 tbsp of low fat cream
1 drop of coconut flavouring (optional)
2 pinches of curry powder
1 tsp of sesame seeds
1 tbsp of soya sauce
1 tsp of rice vinegar (mirin)
1 or 2 pieces of steamed broccoli, chopped · Cook the shirataki noodles in boiling water for five minutes and then rinse them with cold water. Leave aside for later. · Cut the chicken breast in small pieces and cook it with low fat cream, curry powder and coconut
flavouring. Let it cool. · Prepare the sauce by mixing soya sauce, rice vinegar, coriander and sesame seeds. · Add the chicken pieces to the shirataki noodles, add the steamed broccoli and pour the sauce over.
* Shirataki Noodles are calorie free and low in carbohydrates! Little Chocolate and Matcha Cream Cakes 6 serving (two little pieces of cake for your dessert)
Preparation time: 30 minutes
Cooking time: 10 minutes
For the biscuit: 4 eggs
2 tsp of corn flour
2 tsp of baking powder
2 tbsp of sweetener
1tbsp of low fat sugar free cocoa powder For the Matcha cream: 200ml of skimmed milk
1 tsp of corn flour
1 tsp of Matcha powder
1 egg
3 sheets of gelatine
2 tbsp of sweetener · Separate the egg yolks from the whites, and put the egg whites in a large mixing bowl. Beat them at high speed until stiff peaks form. In another bowl, mix the egg yolks with the sweetener, corn flour baking powder and cocoa powder. Gently whisk in the egg whites. Mix everything well using a metal whisk. Pour the mixture into a medium-sized square cake baking tin and bake for 10 mins, at 180° C in a pre-heated oven. · When the biscuit is done, put it in the fridge to cool. · Place the gelatine sheets into a mixing bowl with cold water and leave for 5 mins. · In another mixing bowl, combine the egg, corn flour and sweetener. · In a small saucepan, warm up the milk and add the Matcha powder. · Next, take the gelatin leaves, squeeze out the excess water and add them to the warm milk. Mix well to make sure the gelatine is dissolved completely. · Slowly pour the warm milk over your egg mixture, mixing constantly. Pour the mixture back into the saucepan and let it cook on a medium heat. You must continue to mix the cream and make sure it cooks on a medium temperature. · After 5-6 mins the cream should start to thicken. Pour it into a mixing bowl and leave it in the fridge to cool. In 1-2 hours, when the cream has cooled, you can start assembling the cake. · Cut the biscuit lengthwise in the middle and spread out the cream in the middle. Leave the cake in the fridge over night. · Cut some little squares of this cake for your fashion week bento box! * Top tip: Handbag staples for those on the go, during London Fashion Week, are Goji berries, Dukan Diet Oat Bran Bars, bottled water and Dukan Diet Oat Bran Biscuits!
Watch the video to see hot to make Turkey Steaks in a bed of salad with delicious dressing
We have welcomed the summer with open arms, as always! The bikinis are being dusted down alongside the cocktail shaker so all we need now is a new recipe to bring along to the much anticipated barbeques! But this year, why not be the ‘hostess with the mostest’ and wow the guests with a fabulous new dish that will have them begging for the recipe!
Using traditional British Turkey is the way forward this summer. With its healthy qualities and delicious taste, Turkey should not be forgotten about during our warmer seasons. Britain’s best loved chef, Phil Vickery, is here to remind us of this showing us new ways to incorporate Turkey into a fresh summer dish.
A summer essential is a good salad to put on the table, but to make sure yours is up to scratch Phil is on hand to guide us. Succulent Turkey will be sure to make your salad sparkle this summer. With his easy homemade dressing on the side you can’t go wrong in producing this tasty recipe which keeps your beach body in tact! All’s you need now is friends around the table with a perfectly chilled bottle of white wine.
Watch our video feature where Phil shows us his useful hints and tips to creating the perfect meal whilst creating this new dish.
As Ocado continues to campaign for the nation to remix the recipes they regularly concoct, they offered lucky participants the chance to cook along live with the Great British Chefs Galton Blackiston, Simon Hulstone and Josh Eggleton via exclusive Google+ Hangouts. These consumers were able to interact directly with the chefs receiving cookery tips and five-star advice whilst ultimately experiencing the heat of a professional kitchen in the comfort of their own home. I was lucky enough to take part and had a lot of fun.
Those who chose to simply sit back and watch the chefs, could see the whole thing live on Ocado’s YouTube channel www.youtube.com/ocado. Fun fact – streaming to YouTube from Google+ is a UK cookery first!
Now the live cook-a-longs with Britain’s greatest chefs (all of whom have been awarded Michelin Stars) are easily accessible to everyone via the Google Ad Network and YouTube.
The videos feature:
· Simon Hulstone’s curried chicken Kiev with squash sag aloo, filmed at The Elephant restaurant in Torquay
· Josh Eggleton’s Pimms Jelly, filmed at the The Pony & Trap near Bristol
· Galton Blackiston’s Scotch eggs with bois boudran dipping sauce, filmed at Morston Hall in Norfolk
Peter Gordon shows ex-England star Will Greenwood how to make a roast leg of lamb treat,
Watch our video where they show you how to prepare the perfect Mother’s Day treat for the special women in your life this Mothering Sunday
Mother’s Day is the time where we‘re even more grateful for the women in our lives. Whether it’s our mothers, grandmothers or mother in laws, why not try something different this year than the usual chocolates with a card?
Peter Gordon was joined by ex-England international rugby star Will Greenwood, to show him how to prepare a delicious roast leg of lamb meal with all the trimmings on behalf of Will and his children, to allow his wife to enjoy a relaxing Mother’s Day.
Peter Gordon’s delicious leg of lamb with roasted parsnips, baby carrots, buttered peas, broccoli and creamy mashed potato is the perfect recipe to impress this Mother’s Day. Peter talks Will through the recipe showing him how easy it is to try something different.
Peter Gordon is renowned for his culinary philosophy and is famous for his unique fusion cooking style which focuses on the best quality and tastiest ingredients, no matter where they originate from. Peter happily mixes flavours from Asia through to the Middle East, the Mediterranean and Europe, along with his native New Zealand. He owns restaurants in London and New Zealand.
Watch our video and learn how you can give your mum or wife a break this Mothering Sunday with this great lunch.
4 medium parsnips peeled, topped and tailed, cut into chunks
1 bunch baby carrots, scrubbed
800g mashing potatoes, peeled and cut in half
100ml double cream
60g butter
1 medium head broccoli, cut into large florets
150g frozen peas
a small handful mint leaves, torn
1 ½ Tablespoons flour
Oven at 180 ?C 2 – 2 ½ hours
Place the lamb in a roasting dish and poke a thin small knife into it in about 20 places.
In a bowl, mix the onion, garlic, rosemary, thyme and olive oil with some salt and pepper and rub this all over the lamb.
Leave for 20 minutes, then rub it in again and place in the centre of the oven and roast for an hour.
Turn the lamb over and add the parsnips to the roasting dish along with half a tea cup of hot water.
Roast for 45 minutes, basting the lamb with the pan juices a couple of times.
Turn the lamb over again and add the baby carrots.
It will be cooked medium (which is lovely for leg of lamb) in another 20-40 minutes.
Boil the potatoes in lightly salted water.
Remove the lamb from the roasting dish and place in a dish loosely covered with foil and rest in a warm place for 20 minutes.
Drain the potatoes into a colander, then using the pot they were cooked in bring the cream and all but 1 Tablespoon of the butter to the boil. Return the potatoes to the pot and mash them with salt and pepper, keep a lid on the pot to keep warm.
Bring another pot of lightly salted water to the boil and add the broccoli. Bring back to the boil and add the peas. Bring back to the boil and cook 2 minutes. Drain, reserving the liquid, then toss with the reserved butter and mint and keep warm.
If you can place the vegetable roasting dish on the hob then remove the vegetables. If not, pour the roasting juices into a saucepan. Place over a moderate heat, add the flour and stir to make a paste, then slowly add the juices from the leg of lamb and as much liquid from the vegetables to make a gravy. Taste for seasoning.
To serve: simply carve the lamb and arrange on warmed plates with vegetables, mash and gravy.
