91热爆

by Antony Worrall Thompson from Saturday Kitchen听

Serves 4

Prep time: overnight

Cooking time: 10 to 30 mins

Ingredients

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For the marinade

600ml/1 pint buttermilk

6 tbsp coriander, chopped

6 garlic cloves, finely chopped

2 shallots, finely chopped

陆 tsp dried chilli flakes

1 tbsp salt

4 chicken thighs, skinless

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For the coating

6 tbsp plain flour

陆 tsp celery salt

陆 tsp cayenne pepper

陆 tsp ground black pepper

陆 tsp paprika

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To cook the chicken

200ml vegetable oil

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Method

1. For the marinade, combine all the ingredients for the marinade & coat the chicken in a shallow dish. Cover & leave to marinate overnight in the fridge.

2. Combine all the ingredients for the coating. Remove the chicken from the marinade & dip into the spiced flour. Coat thoroughly & return to the fridge for a further 45 minutes.

3. Preheat the oven to 200C/400F/Gas 6.

4. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles & browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken & fry until golden all over. Remove & place on a baking sheet.

5. Transfer to the oven & cook for 15-20 minutes until cooked through.

by Simon Rimmer from Something for the Weekend

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Serves 6

Prep time: less than 30 mins

Cooking time: 30 mins to 1 hour

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Ingredients

225g/8oz polenta

2 tsp baking powder

pinch bicarbonate of soda

115g/4oz plain flour

125ml/4陆fl oz milk

2 free-range eggs, beaten

300g/10陆oz canned creamed corn

2 birds' eye chillies, finely chopped

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Method

1. Preheat the oven to 180C/350F/Gas 4.

2. In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined.

3. Add the milk, beaten eggs and creamed corn & mix until well combined.

4. Add the chillies & stir to combine.

5. Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin.

6. Bake in the oven for 18-20 minutes, or until risen and cooked through.

by Paul Rankin from Ready Steady Cook

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Serves 1

Prep time: less than 30 mins

Cooking time: 10 to 30 mins

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Ingredients

陆 corn on the cob

85g/3oz butter

陆 tsp cayenne pepper

陆 lime, zest only

1 tbsp coriander, finely chopped

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Method

1. Place the corn on the cob into a saucepan of boiling water & boil for 8-10 minutes or until the sweetcorn is cooked & tender.

2. Remove the corn on the cob from pan & keep warm.

3. In another saucepan, heat the butter, cayenne pepper, lime zest & coriander until melted together.

4. To serve, immediately pour the sauce over the hot corn on the cob

by Simon Rimmer from Something for the Weekend

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Serves 6-8

Prep time: less than 30 mins

Cooking time: 4 hours

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Ingredients

For the pulled pork

oil, for greasing

2kg/4lb 6陆oz pork shoulder

1 tbsp chilli flakes

1 tbsp whole grain mustard

salt & freshly ground black pepper

200ml/7录fl oz white wine vinegar

250ml/9fl oz cider

3 onions, finely sliced

6 cloves garlic, sliced

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For the coleslaw

half white cabbage, finely chopped

2 carrots, grated

2 red onions, finely sliced

1 red chilli, seeds removed, finely chopped

175g/6oz mayonnaise

salt & freshly ground black pepper

1 lime, juice only

1 tbsp soy sauce

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To serve

soft white bread rolls

ready-made barbecue sauce

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Method

1. Preheat the oven to 170C/340F/Gas 3.

2. For the pulled pork, oil a baking tray & place the pork shoulder on top.

3. Mix together the chilli, mustard & salt & freshly ground black pepper, then rub the mixture into the pork shoulder.

4. Pour the vinegar & cider over, then scatter over the onion & garlic.

5. Cover with parchment paper, then wrap in foil & place into the oven to roast for three hours. Remove the parchment & foil, then roast for another hour.

6. 'Pull' the pork by sticking a fork in the shoulder & shredding the meat into small pieces with another fork.

7. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined.

8. To serve, pile the pulled pork shoulder on a serving plate & spoon the coleslaw next to it. Serve with soft white rolls & barbecue sauce to taste.

by Neneh Cherry & Andi Oliver from Neneh & Andi Dish It Up

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Serves 4

Prep time: less than 30 mins

Cooking time: less than 10 mins

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Ingredients

5 handfuls collard or spring greens, or fresh callallo or cavalo nero

dash olive oil

2 garlic cloves, crushed

1 bunch spring onions, chopped

salt & freshly ground black pepper

2 tbsp white wine vinegar

100ml/3陆fl oz chicken stock (vegetarians can substitute with vegetable stock)

salt & freshly ground black pepper (or substitute the salt with soy sauce or tamari)

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Method

1. Wash the greens under a cold tap. Drain them well, then chop roughly & set aside.

2. Pour the olive oil into a heavy-based pan, add the crushed garlic & the spring onions. Cook for a few minutes until softened but not coloured, then add the chopped greens, a handful at a time.

3. If the pan starts to overflow, leave the greens for 1-2 minutes to cook down, then add the remainder.

4. After a few minutes of cooking, gradually add the vinegar & stock - don't add so much stock that the greens become soaked. Add salt (or soy sauce or tamari) & freshly ground black pepper to taste.

5. When the greens are tender & shiny, remove from the heat & transfer to a serving dish. Serve hot.