91热爆

Angela Gray - 14 February 2025

Cook along with Angela on 91热爆 Sounds

Blood Orange Bellini

Will make 6 cocktails

2 blood oranges

100g sugar or agave syrup

1 sprig rosemary

1 tbsp brandy or orange liqueur

Chilled Champagne or Prosecco

What you do

Make the blood orange syrup: Peel 4 wide strips of blood orange zest from 1 orange, add to a small saucepan. Add the sugar/agave syrup. Juice both oranges and add enough water to take it to 200ml. Bring to the boil, stirring until the sugar has melted, add the rosemary and simmer for 10 minutes. Remove from the heat and cool. Discard the rosemary, pick out the orange zest strips and keep for the cocktail, stir in the brandy. Cover and chill until needed.

To serve: add a dessertspoon of the chilled blood orange syrup to 2 chilled glasses. Top with chilled bubbly. Thread a piece of blood orange zest onto a cocktail stick and set across the top of the glass and serve.

Marry Me Chicken Pasta

serves 2

2 medium chicken breasts, each cut into 3 strips

2 tbsp plain flour mixed with 1/2 tsp salt and 1/4 tsp black pepper

Marry Me Butter:

60g Salted Butter, softened

2 large cloves garlic, grated

75g sun-dried tomatoes, finely chopped

1/2 tsp dried oregano

1/2 tsp dried thyme

1 heaped tsp sweet smoked paprika

1 tsp lemon zest

1 tablespoon lemon juice

The rest:

180g mascarpone or cream cheese

100ml water (use the pasta water)

120g pappardelle or tagliatelle pasta

To finish:

50g Parmesan, grated

Fresh ground black pepper

A few torn basil leaves

2 handfuls rocket leaves, soaked in cold water and drained

What you do

Roll the chicken pieces in the seasoned flour, shake off the excess and set aside.

Make the savoury butter: put all the ingredients in a mini food processor, or beat together by hand in bowl- butter, garlic, sun-dried tomatoes, oregano, thyme, paprika, lemon zest and juice. Whizz together util combined and colourful.

Cook the chicken part 1: Pop a large frying pan over a medium heat, and 2/3 fill a large saucepan with water and bring to the boil for the pasta.

Add half the butter to the frying pan and melt, add the chicken pieces and gently fry until lightly coloured all over, remove onto a plate and set aside. Add the pasta to the boiling water and cook according to the instructions on the packet. Tong the cooked pasta into a bowl and set aside.

Make the sauce: add the remaining butter to the pan and melt, add the mascarpone, mix together, then use about 100ml of water from the pasta pan and add to the sauce to make a nice creamy consistency.

Cook the chicken part 2: add the chicken pieces back into the pan adding any resting juices and spoon the sauce over. Poach gently for 12 minutes, turning the pieces over half way through the time. Make sure the sauce is not boiling!

Serve: remove the cooked chicken pieces and 1/3 of the sauce onto a warm plate. Tip the cooked pasta into the remaining sauce and coat well. Tong onto 2 warm plates, top with the chicken pieces and sauce. Finish with grated Parmesan, and garnish with torn basil leaves and a side of rocket leaves.

Olly Smith - 8 January 2025

Cook along with Olly on 91热爆 Sounds

Mango Colada – Mocktail

60ml (2oz) cream of coconut

30ml (1oz) Freshly squeezed pineapple juice

15ml (1/2 oz) freshly squeezed lime juice

60ml (2oz) 60g frozen mango

Garnish: mango slice and pineapple leaf

Equipment: blender

Method:

Add all of the ingredients to a blender cup.

Blend on high until you have a smooth, thick cocktail.

Pour into a hurricane glass. Garnish with a slice of fresh or dehydrated mango and a pineapple leaf.

Vibrant and creamy, this deluxe treat is a celebration of Mauritian tropical fruit designed to brighten your day with every sip. Send your spirit on holiday and get ready for a tropically scrumptious modern classic.

Garden Spritz - MOCKTAIL

50ml non-alcoholic gin/spirit

20ml Elderflower Cordial

Squeeze of lime juice

Fever Tree Tonic Water

Method:

Half fill a wine glass with ice cubes. Add the non-alcoholic gin/spirit, elderflower cordial and fresh lime juice.

Top up with tonic water and stir to combine.

Garnish with a couple of slices of cucumber.

I love my garden and as the summer swells apple blossom into fruit, I could spend endless hours admiring the butterflies and listening to the swallows flying overhead. The pristine flavours of this scented bubbly gem remind me of all the verdant freshness of those heady days, it’s my homage to every country garden!

Non Alcoholic Paloma - MOCKTAIL

25ml non alcoholic tequila

75ml Grapefruit Juice

Soda water, a twist of lime juice for zing

Method:

Add non alcoholic tequila to a highball glass half filled with ice. Add grapefruit juice and top with soda water and lime juice if you like. Garnish with a pink grapefruit wedge!