Rosanna ETC

Recipes, Wine Pairings & Tips For Dinner Parties

Raspberry & Toasted Hazelnut Meringues

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This is one from my family’s cookbook. Raspberry and Toasted Hazelnut Meringues are a delicious dessert at any time of year, with a rich, nutty meringue made with ground hazelnuts, formed into nests and baked until crisp and chewy. Top with a spoonful of whipped cream and fresh raspberries, drizzle with raspberry coulis, and add a scattering of toasted hazelnuts to finish.

Raspberry and Toasted Hazelnut Meringues.

You can also make this dessert as one large meringue pavlova cake, but I prefer making individual mini meringues so I can plate them properly. They look cute and dainty, and everyone gets their own. If we are having a big family gathering, though, we will make several large versions of them to put on a dessert buffet table. It is always the most popular dessert!

Ingredient notes

Ingredients for hazelnut meringue in bowls on a table. Ground toasted hazelnuts, granulated sugar, and egg whites.

I highly recommend buying whole hazelnuts, roasting them yourself, removing the skins, and then blending them into hazelnut flour. Yes, this adds a bit more time and faff, but it is so worth it for the depth of flavor. If you buy ready-ground hazelnuts, you don’t get that added toasty warmth that works so well.

For meringue, I always use fresh eggs that I separate myself and do not buy cartons of egg whites. I just find it doesn’t whip up as well. You can make a Bearnaise sauce with the leftover egg yolks!

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make Raspberry & Toasted Hazelnut Meringues.

First, toast and skin your hazelnuts

Toast your hazelnuts by tossing them in a dry frying pan over medium to high heat for a few minutes. Once they smell really fragrant, they are done. Don’t leave them unattended, as they can turn quickly and burn.

Let them cool for a few minutes, then wash your hands and half-dry them before rubbing the nuts between your palms. The skins will all flake off. Reserve a few of the whole nuts for garnish.

Place the remaining skinned hazelnuts into a food processor and blitz briefly until they form a flour. Don’t overdo it, or they’ll release their oil and go greasy. See my image above in the ingredients notes section for the desired consistency.

Now make the hazelnut meringue

Preheat the oven to 110C/230F. Don’t use the fan setting. We need a cool oven for meringue! Don’t put the hazelnut meringues into the oven until it is preheated, as the blasts of hot air to get it up to temperature will be too severe for our meringue, and it can crack or burn.

Whipped egg whites showing stiff peaks.
  1. Attach the whisk attachment to your stand mixer or prep an electric hand whisk, and whip the egg whites until stiff. Slowly add the granulated sugar a tablespoon at a time until you have a glossy meringue with stiff peaks.
Meringue mixed with ground toasted hazelnuts in a bowl.
  1. Gently fold in the toasted ground hazelnuts until fully combined with the meringue.
A mini hazelnut meringue nest on a baking tray.
  1. Spoon six blobs onto a lined baking tray, then use a spoon or spatula to make a well in the middle of each one, creating a nest.
Four baked hazelnut meringues on a baking tray.
  1. Bake the hazelnut merignues for 50 minutes, then turn the oven off. Do not open it! Let the meringues cool completely in the oven for at least an hour, then remove them.

Top tip

You can use a fork to fancy up the sides of the hazelnut meringue nests and create frothy spikes, or smooth them out with a palette knife.

Fill and serve your hazelnut meringues

Whip the cream for around a minute with the vanilla extract until it is thick and gloopy and will more or less hold its shape, but isn’t stiff.

Push half of the raspberries through a sieve to remove the seeds and make your coulis, then add a squeeze of lemon juice. If you think it needs sweetening, add a pinch of powdered sugar, but I don’t think it needs it, as the meringue is sweet enough.

Spoon the whipped cream into the toasted hazelnut meringues and drizzle over some coulis. Garnish with a few whole raspberries and reserved hazelnuts.

A plate with toasted hazelnut meringue topped with whipped cream, fresh raspberries and raspberry coulis.

Wine Pairing

A Madeira, a Tawny Port, or a Vin Santo will pair well with the sweet, nutty flavors of this dessert. Read more food and wine pairing tips here.

Alternatively, a shot of chilled Frangelico will taste delicious on the side of a mini raspberry hazelnut pavlova!

What if I have leftovers?

Keep any leftovers covered or in an airtight container in the fridge for 2-3 days. The whipped cream will soften the meringue over time, and it can go soggy, so try to make them and eat them fresh. If you have leftover whole meringues (without any cream or raspberries), they will store at room temperature for up to a week.

Can I freeze it?

Yes! Hazelnut pavlova freezes really well. Wrap the unfilled individual meringues in plastic wrap and then aluminum foil, and use within 3 months. Be careful not to stack anything on top of them in the freezer so they stay intact. You can defrost them overnight on the counter.

Expert tips on making meringue

  1. Clean all of your utensils first, so there is no residual fat on them or in the mixing bowl, which will result in a failed meringue.
  2. Wiping out the bowl and whisk attachment with vinegar will help stabilize the egg whites while whisking. I find I always get better results if I do this.
  3. Be careful when separating the eggs because the meringue will fail if any yolk gets into the egg white. Tap them on a flat surface rather than a sharp edge, as this can split the yolk. If your meringue stays flat and sloppy, it is because there was sneaky fat in there somewhere.
  4. Always use room-temperature eggs in baking. Take them out of the fridge before yoy begin.
  5. Preheat your oven and use an oven thermometer to ensure it is at the correct temperature. Meringue does not like a hot oven, so keep it cool.
  6. Turning the oven off and letting the meringues cool slowly inside is the best way to achieve perfect meringue.
  7. If you want to make this as one large pavlova and not mini pavlovas, increase the cooking time to 1.5 hours.

Equipment

You’ll need a small food processor to grind the hazelnuts, and a stand mixer or an electric hand whisk to make the meringue and the whipped cream. A flat oven tray/cookie sheet with low sides is best for meringues so that steam doesn’t collect around them and affect the bake. Line it with parchment paper to prevent sticking.

Love meringue?

Try some of my other meringue recipes next…

If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Raspberry & Toasted Hazelnut Meringues.

Raspberry & Toasted Hazelnut Meringues

Rosanna Stevens
Rich and nutty toasted Hazelnut Meringues with softly whipped cream, fresh raspberries, and a drizzle of raspberry coulis, make a delicious dessert at any time of year.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling time 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Cuisine French
Servings 6 servings
Calories 322 kcal

Equipment

Ingredients
 

  • 2 Egg whites
  • 115 grams (½ cup + 1 tbsp) White sugar
  • 50 grams (½ cup) Hazelnuts
  • 300 ml (1⅓ cups) Double cream /heavy cream
  • ½ tsp Vanilla extract
  • 350 grams (12 oz) Raspberries
  • ½ Lemon

Instructions
 

Prep the hazelnuts

  • Toast the hazelnuts by tossing them in a hot, dry frying pan for a few minutes over medium-high heat. Do not let them burn. They will smell deliciously fragrant when ready.
  • Let the nuts cool slightly and then skin them. Do this by washing your hands and semi-drying before rubbing the toasted hazelnuts between your hands. The skin will flake off. Remove a few for garnish.
  • Pulse the remaining nuts in a food processor until they have broken down to a coarse sand-like consistency.

Make the hazelnut meringue

  • Preheat the oven to 110℃/230℉ (no fan) and line a baking sheet with parchment paper.
  • Whip the egg whites until opaque and stiff, then add the sugar one tablespoon at a time. Keep whisking until you have a glossy white meringue with stiff peaks.
  • Fold the ground hazelnuts into the meringue just until combined, then spoon six blobs onto the tray, leaving a gap around each one.
  • Use a spoon to hollow out a well in the middle of each meringue blob to make a nest. Use a fork or palette knife to swirl or smooth the outside of the nests.
  • Bake the hazelnut meringue nests for 50 minutes, then turn off the oven, but leave them inside. Let them cool completely in the oven as it cools down (leave them for at least one hour).
  • Whip the cream and vanilla extract until thick and gloopy. Push half the raspberries through a sieve to remove the seeds, and add a squeeze of lemon juice to taste.
  • Serve the hazelnut meringues topped with the whipped cream, raspberry coulis, whole raspberries, and a few of the reserved hazelnuts.

Notes

Take care when separating your egg whites and discard them if you get any yolk in them. And make sure they are at room temperature! 
Wipe the whisk and bowl with a paper towel dipped in vinegar before you begin to remove any residual fat. 
Cream whips up better when it is very cold and straight from the fridge. 
You can use store-bought ground hazelnuts but you will lose the depth of flavor from toasting the nuts first. 
 

Nutrition

Calories: 322kcalCarbohydrates: 25gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 57mgSodium: 774mgPotassium: 222mgFiber: 5gSugar: 5gVitamin A: 762IUVitamin C: 21mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!

Restaurant-Style Dauphinoise Potatoes (including how to make ahead)

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Ever been served a perfect slice of classic Dauphinoise Potatoes in a French restaurant? Buttery-soft layers of potato, cooked in a cream infusion flavored with garlic and herbs. It’s an elegant accompaniment to any meal. Here is my professional restaurant-level recipe that gives perfect results every time, as well as several ways you can tweak the original recipe and add different flavors.

Dauphinoise Potatoes on a baking tray, cut into shapes.

A proper Dauphinoise potato will be buttery soft and tender; every bite will melt in the mouth. It shouldn’t be swimming in cream; there needs to be just enough to cook the potatoes and make them nice and rich. The top should be crispy, and the center soft and decadent, flavored with garlic, nutmeg, and herbs.

Making fancy potato sides doesn’t have to be tricky, and this is one of those side dish recipes that actually freezes really well. There are a few tips and tricks to making and freezing dauphinoise potato, and I’ll share them all below.

A slice of dauphinoise potatoes on a baking tray with a fork showing the layers.

Ingredient Notes

A labelled image of the ingredients for Dauphinoise Potatoes.

For the best dauphinoise potatoes, choose the right type of potato. Too waxy, and the slices slide all over the place. Too floury and it all goes too mushy.

The best potatoes to use for dauphinoise include Desiree, King Edward, Red Potatoes, Maris Piper, Charlotte, Russet, Yukon Gold, or Sebago. I personally like to use red potatoes for Dauphinoise.

I prefer to use half milk and half cream in the infusion, and I use full-fat/whole milk and double cream (heavy cream if you are in the US). I personally do not add cheese, but some like to include a little grated Gruyere or Parmesan.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make Dauphinoise Potatoes.

Prepare Your Baking Dish (choose the right one!)

For the best dauphinoise that you can slice up like a chef, use a metal square or rectangular oven dish with vertical sides. A metal sheet cake pan is the best! Mine is a 20cm X 20cm / 8-inch x 8-inch pan, and it serves 6-8 people depending on how big you want your slices to be. Don’t use a loaf pan; the sides are too high. A glass or ceramic dish will also work, but you won’t get such clean sides.

Line the pan with baking/parchment paper or aluminum foil that overhangs the sides slightly, which will mean you can lift the whole thing out once it has baked and set.

Start With The Cream Infusion

Prepare your infusion first. Measure the milk, cream, and grated garlic into a large saucepan. Season with salt and pepper. Add the bay leaf, grated nutmeg, and (optionally) a handful of grated Gruyere or Parmesan cheese.

Bring this infusion to a steaming point or a gentle simmer, but do not let it boil.

How To Make Classic Dauphinoise Gratin

Slices of peeled potatoes.

Peel and cut your potatoes into 2mm slices. Any thinner and they sort of melt, any thicker and you don’t get that buttery softness.

Slices of potato on a chopping board.

Cut roughly a quarter of them in half so that you have a flat side to use against the edges of your dish.

Top tip

Use a mandolin to slice your potatoes so that you can keep the width consistent, which will make layering them much easier and ensure even cooking, too. If you want that perfectly compact restaurant-style dauphinoise with no gaps, your slices all have to be even.

Add the slices to the cream infusion and gently simmer for 5 minutes to allow the starches to release and help build flavor. Strain the infusion mixture into a bowl to separate the potatoes and remove the bay leaf and thyme.

Assemble The Dauphinoise & Cook

A baking pan filled with slices of potato to make a dauphinoise.

Layer the potato slices into the greased, lined baking dish, using the halved slices for the sides of the pan. Press down with a fish slice or your palm to compact each layer. Pour the cream infusion over the top, and add some knobs of butter.

A layered potato dauphinoise about to go in the oven.

Bake in a preheated oven at 160 °C/320°F for one hour. Then remove the foil, press down again to compact the potato slices. and return to the oven for another 30 minutes, turning the temperature up to 190°C/375°F.

Always Rest Dauphinoise

This deliciously creamy potato gratin needs to rest in the pan for 20-30 minutes before you slice it, or the potato slices will slide around.

Once it has had its time, lift the whole thing out of the pan onto a chopping board and cut into shape. You can also wait for it to cool completely and refrigerate it to reheat later.

A cooked block of dauphinoise potatoes on a chopping board.

How To Make Ahead & Reheat

If you want to make this dish ahead of time and reheat it, let it cool completely on the counter before putting the foil back over it and placing it into the fridge to chill down. It is then very easy to cut into shapes

To reheat dauphinoise potato, preheat the oven to 200 °C/400 °F. Place slices of the potato dauphinoise onto a tray lined with greased baking paper/parchment paper and bake for 15 minutes or until the top is browned and bubbling.

A block of baked potato dauphinoise being cut into shapes.

Expert Tips To Make Potato Dauphinoise

  1. Don’t wash or rinse your potatoes once you’ve peeled them; we need the starch to help keep the dauphinoise potato in shape.
  2. Use a mandolin! It is very (very) hard to cut perfectly even slices of potato otherwise.
  3. Compact the layers as you go, pressing down firmly.
  4. Starting with the oven at a lower temperature helps avoid the dairy splitting.
  5. The dauphinoise is perfectly cooked when the top is golden brown and no liquid bubbles to the surface when you press a fish slice or spatula onto it.
  6. Rectangles, squares, or triangles give you the least waste if you are making shapes. If using cookie cutters, grease the inside with a little butter beforehand to make sure the Dauphinoise comes out!

Five Dauphinoise Flavor Variations

  1. Truffle & Parmesan. Add 1-2 tsp truffle oil or paste to the cream infusion (off heat) and grate fresh parmesan over the top of the dauphinoise before baking. Shaved fresh truffle optional!
  2. Caramelised Onion & Thyme. Slow-cook thinly sliced onions in butter until deep golden and jammy, then layer them with chopped fresh thyme between the potato slices.
  3. Smoked Garlic & Gruyère. Replace the garlic with smoked garlic and grate Gruyère in between layers and on top of the dauphinoise.
  4. Blue Cheese & Walnut. Melt gorgonzola into the cream infusion, and add chopped walnuts in between layers of the potatoes.
  5. Leek, Mustard & White Wine. Sauté thinly sliced leeks in butter, then add the cream and milk to form the infusion. Add a splash of dry white wine and stir through 2 tbsp Dijon mustard.

What To Serve With Gratin Dauphinois

Potato dauphinoise is the perfect side dish for roast lamb, roast duck, roast ham, or roast beef! And any of my other side dishes from my roast section, like portobello mushroom stuffing, and sausages wrapped in bacon.

A slice of dauphinoise potatoes wrapped up and ready to freeze.

What if I have leftovers?

Store leftovers covered in the fridge for 2-3 days. Or wrap individual slices and freeze.

Can I freeze it?

Yes, you can freeze. Double-wrap the whole slab of potato Dauphinoise gratin, or individual slices, in plastic wrap and foil to freeze.

You can reheat Dauphinoise from frozen for 25-30 minutes at 180°C (350°F), but you may need to add an extra tbsp of cream or milk over the top to prevent it from drying out. 

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Dauphinoise Potatoes on a baking tray, cut into shapes.

Restaurant-Style Dauphinoise Potatoes (including how to make ahead)

Rosanna Stevens
A pro recipe for the famous Dauphinoise Potatoes. Buttery soft layers of potato cooked in a cream infusion, flavored with garlic and herbs. Perfect to slice up and serve with restaurant-style plating!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting time 20 minutes
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine French
Servings 6 servings
Calories 266 kcal

Equipment

  • 1 8X8inch or 20X20cm square metal pan

Ingredients
 

  • 1 kg (2.2 lb) Potatoes Desiree, King Edward, Red Potatoes, Maris Piper, Charlotte, Russet, Yukon Gold, or Sebago
  • 200 ml (1 cup) Cream double cream/heavy cream
  • 200 ml (¾ cup) Whole milk
  • ½ tsp Nutmeg
  • 3 Garlic cloves
  • 1 Bay leaf
  • 3 tsbp Butter
  • Flaky sea salt and cracked black pepper

Instructions
 

  • Preheat the oven to 160 °C/320°F and prepare a metal cake pan by lining it with parchment/baking paper. Let the sides overhang to make it easy to lift the Dauphinoise out in one slab.
  • Peel and slice your potatoes into 2mm thick rounds. Use a mandolin for precision, as they need to be uniform. Cut around a quarter of them in half to use the flat edges against the sides of the pan.
  • Make the cream infusion by heating the cream, milk, grated garlic, grated nutmeg, bay leaf and salt and pepper together until simmering point.
  • Add the sliced potatoes to the hot cream infusion and stir to coat them. Heat gently for 5 minutes, then strain the potatoes but reserve the cream.
  • Layer the potatoes into the pan, using the flat edges of the sliced potatoes against the sides of the dish. Compact each layer as you go by pressing down with the palm of your hand or a fish slice/spatula.
  • When all the potatoes are in the pan, pour over the cream infusion. Add some knobs of butter over the top, and some more salt. Cover the pan with foil and bake for one hour.
  • Remove the foil and turn the oven up to 190°C/375°F and bake for another 30 minutes.
  • The Dauphinoise is ready when the top of golden brown and no liquid floods the surface when you press it.
  • Allow the potato Dauphinoise to rest in the pan for 20-30 minutes before removing it and slicing it up.

Video

Notes

To make ahead and reheat, let the Dauphinoise cool on the counter, then cover and refrigerate until needed. When ready to serve, preheat the oven to 200C/400F and cut into slices. Reheat on a lined baking tray for 10-15 minutes. 
To freeze, wrap the slab of Dauphinoise whole or in slices, in both plastic wrap and foil to prevent freezer burn. You can reheat from frozen for 25-30 minutes at 180°C (350°F) but you may need to add an extra tbsp of cream or milk over the top to prevent it from drying out. 

Nutrition

Calories: 266kcalCarbohydrates: 32gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 32mgPotassium: 792mgFiber: 4gSugar: 4gVitamin A: 553IUVitamin C: 34mgCalcium: 88mgIron: 1mg
Tried this recipe?Let us know how it was!

Pancetta, Blue Cheese & Brussels Sprouts Salad

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Here’s how to make Brussels Sprouts taste good! Serve this Crispy Pancetta, Blue Cheese, and Brussels Sprouts Salad topped with an orange vinaigrette and earthy walnuts, and no one will ever complain about them again. One can argue that this can’t really be called a salad, but I’m going with it.

A plate of brussels sprout salad with blue cheese and pancetta

If you’re looking for a winter side dish or something to add to your Christmas lineup, this is a great recipe. It’s rich and filling and decadent and really hits the spot with both flavor and texture! Serve it as a side dish for a roast dinner, or it also works with leftovers. Or, it’s filling enough to stand up on its own! A real all-rounder.

Ingredient notes

You can choose your favorite blue cheese, be it Stilton, Gorgonzola, or Roquefort. I go for Stilton (Colston Bassett to be precise), but it tastes good with anything.

Use pancetta for the best results, or bacon lardons if you prefer. It will just be slightly smokier if you go for bacon. Feel free to omit the nuts to dial it down a little, or use pecans instead of walnuts.

The vinaigrette is what pulls it all together, and I use this one a lot. It has a delicious, juicy, and citrussy kick from the orange, and I like to use walnut oil in it if I can. You can also use apple cider vinegar, but avoid balsamic.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make Brussels Sprouts Salad with Pancetta & Blue Cheese.

How to make Brussels sprouts taste good

Quick answer: roast them! Here is how I roast Brussels Sprouts to get a tender bite with crispy leaves and a slightly caramelized char.

A tray of raw brussels sprouts.
  1. Trim the stems and peel off the outermost leaves. Slice the Brussels Sprouts in half lengthwise and arrange them on an oiled baking tray, and season with flaky sea salt and cracked black pepper.
A tray of crispy roasted brussels sprouts.
  1. Add a few knobs of butter and roast in a preheated oven at 180 °C/355°F for 20-30 minutes. They should be tender if you poke the central stem part with a sharp knife.

Top tip

Place 70% of the Brussels sprouts cut side down so that you get a really nice char on the flat surface.

Fry the pancetta and make the dressing

Place the diced pancetta or lardons into a cold frying pan and place over medium heat. The fat will slowly render down, and they’ll crisp up nicely.

Squeeze the orange juice into a jar or small bowl and whisk in the Dijon mustard and white wine vinegar. Now whisk in the walnut oil until it is fully emulsified. Add the honey, a crack of pepper, and a pinch of salt. Taste to check if you need more of anything – this will partly depend on the sweetness of your oranges. If it’s lacking punch, add a little more vinegar.

Dice the chives and parsley and add them to the dressing just before serving.

How to serve

Toss the warm roasted Brussels Sprouts with the pancetta and orange vinaigrette dressing. Transfer to a serving dish, crumble the blue cheese on top, and toss over some walnuts. You can leave these whole or chop them up. I prefer to leave them whole for aesthetic reasons!

Wine Pairing

There are a lot of strong flavors going on with this dish! I’d try an off-dry Riesling or a fruity red wine.

What if I have leftovers?

Store leftovers in an airtight container in the fridge and use within 2-3 days.

Can I freeze it?

Nope! It will become mush,

Equipment

You’ll need a decent oven tray that is flat and not warped, so that the sprouts lie flat and can get nice and crispy.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Pancetta-Blue-Cheese-Brussels-Sprouts-Salad

Pancetta, Blue Cheese & Brussels Sprouts Salad

Rosanna Stevens
Serve this Crispy Pancetta, Blue Cheese, and Brussels Sprouts Salad topped with an orange vinaigrette and earthy walnuts, and no one will ever complain about them again.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Salad, Side Dish
Cuisine British
Servings 4 people
Calories 676 kcal

Equipment

Ingredients
 

  • 450 grams (1 lb) Brussels sprouts
  • 1 tbsp Oil Mild Evoo or other roasting oil
  • 1 tbsp Butter
  • 150 grams (4 oz) Pancetta
  • 200 grams (6 oz) Blue cheese e.g., Stilton, Gorgonzola
  • 100 grams (3 oz) Walnuts
  • Salt and pepper

Orange vinaigrette

  • 3 tbsp Orange juice (freshly squeezed)
  • 1 tsp Dijon mustard
  • 1 tbsp White wine vinegar or apple cider vinegar
  • 2 tbsp Walnut oil (or EVOO, or avocado oil)
  • 1 tsp Honey
  • 2 tbsp Fresh chives
  • 2 tbsp Fresh parsley

Instructions
 

Roast the sprouts

  • Preheat the oven to 180℃/355℉
  • Grease an oven tray with extra virgin olive oil (or other oil suitable for roasting) and season it with salt and pepper.
  • Trim the ends of the Brussels Sprouts stalks off, but make sure they stay intact. Peel off the outermost layer of leaves and slice them in half lengthways.
  • Place the sprouts onto the oven tray, and toss them to cover in the oil and seasoning. Then arrange them to be mostly cut side down. Add a few knobs of butter all around the tray and roast for 20-30 minutes. They are done when the leaves are browned, and the central stem is tender if you poke it with a knife.

Fry the pancetta

  • Place the diced pancetta into a cold frying pan over medium heat and let it heat up and render the fat down before it goes crispy. Transfer to a paper towel-lined plate.

Make the orange vinaigrette

  • Whisk the orange juice, Dijon mustard, and vinegar together, and then whisk in the walnut oil. Add the honey and season to taste with salt and pepper. Finally, add the diced chives and parsley.

Assemble the salad

  • Toss the warm Brussels Sprouts with the pancetta and orange vinaigrette. Transfer to a serving plate.
  • Crumble over the blue cheese, and finally garnish with the walnuts.

Video

Notes

Store leftovers in an airtight container and use within 2-3 days. 
This salad makes a great side dish for Christmas! 

Nutrition

Calories: 676kcalCarbohydrates: 18gProtein: 23gFat: 59gSaturated Fat: 19gPolyunsaturated Fat: 20gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 70mgSodium: 890mgPotassium: 796mgFiber: 6gSugar: 6gVitamin A: 1596IUVitamin C: 106mgCalcium: 345mgIron: 3mg
Tried this recipe?Let us know how it was!

How To Make Beetroot Gravadlax

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Home-Cured Beetroot Gravadlax (gravlax) is a recipe I come back to again and again. It’s delicious, beautiful, and a lot easier than you might think! I love to serve it at dinner parties throughout the year, but it is particularly useful during the festive season when time is tight, as it is all prepped 48 hours in advance.

Beetroot Gravadlax on a plate with dill oil.

The beetroot adds a delicous earthy yet sweet layer of flavor and acts as a dye, imbuing the cured salmon with a vibrant pink/purple hue. It really is a showstopper, and as a private chef, I serve this all the time. I’ve experimented with different recipes and curing ratios, and have found a formula that works perfectly for firm, jewel-toned, glossy, beetroot-cured salmon gravadlax.

Tips on buying salmon for curing

You need good-quality, very fresh salmon, and it will work best with a whole side. I prefer to use responsibly sourced farmed salmon. A side of salmon will weigh between 800g and 1.2kg, or 1.7 and 2.6 pounds. As a first course/starter, you will be able to feed 8-14 people from one side of salmon. If serving fewer people, ask your fishmonger to cut you a large piece of salmon rather than buying individual fillets.

It needs to be super fresh salmon, so ask for sushi grade (which is just an indicator for freshness), and I also ask for the skin and any pin bones to be removed. You don’t want to be eating the skin, and it can be fiddly to remove it yourself if you don’t have a fish filleting knife.

Is Gravadlax Raw?

Yes and no. It is never heated, but the curing process denatures proteins, and the salt firms the flesh and inhibits bacterial growth. A beetroot salt cure for salmon also firms the flesh and brings out the flavors of the fish and the other botanicals you use in the mixture. This is why it is safe for us to eat it even though it hasn’t been cooked, but caution should, of course, be taken with pregnant women, the elderly, and anyone with compromised immune systems.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make beetroot gravadlax at home.

Cure ratios

The cure ratio is often debated, with some favoring a 2:1 salt-to-sugar ratio, but after testing, I prefer a 1:1 salt-to-sugar ratio. It cures and firms the flesh beautifully, but counteracts any harsh salinity, and the sugar binds some of the water, locking in moisture and lending a softer texture.

When it comes to the cure mix, don’t just follow a recipe; you need to weigh your salmon to work out the correct weight of salt and sugar that you need. Overall, the combination of salt and sugar needs to total 50% of the salmon’s weight.

For example, a 1kg side of salmon will need a 500 gram cure mix, consisting of 250 grams of salt and 250 grams of sugar. Or a 1-pound piece of salmon needs an 8-ounce cure mixture, with 4 ounces of salt and 4 ounces of sugar.

Make the beetroot cure for salmon

A food processor containing the beetroot cure mix for gravadlax.
  1. To make the beetroot cure for salmon, blend your beetroot with the zest of an orange and juniper berries in a food processor until you have a paste. Mix it with the salt and granulated sugar.
A side of salmon covered in a beetroot cure.
  1. Spread half the paste over the bottom of a dish and lay the salmon on top, then cover the surface with the remainder. Make sure the whole surface is covered. Cover with food wrap and leave refrigerated for 24 hours. A lot of liquid will come out (see photo)!

After 24 hours, I carefully drain the liquid from the dish, flip the salmon over, and ‘rearrange’ the cure to make sure everything is covered again. This time, I press the food wrap right onto the surface of the fish to create an airlock and place another dish on top to weigh it down. Then I leave it in the fridge for another 24 hours. I generally cure for 48 hours total.

Should you cure under weight?

I don’t usually weight down the gravadlax for the first 24 hours because doing so gives you a ringed (layered) color gradient, and slightly firmer texture at the edges. Weighting gravadlax lets the salt and pigment permeate faster at the surface, where the weights press it into the raw salmon. This is mainly down to personal preference, and if you like the appearance of the dark purple edge, then you can weight beetroot gravadlax for the whole of the curing process.

Cured Beetroot Gravadlax resting in a platter.

A few hours before you plan to serve, scrape the cure off the salmon and rinse it gently with cold water. Pat dry with paper towels and place it in a clean dish or onto a big plate. Cover with plastic food wrap and place back into the fridge. This extra time without the cure just lets it all settle a bit.

Top tip

Chill before you slice! When ready to carve the beetroot gravadlax, place it in the freezer for 20-30 minutes first to really firm it up. Slice across the grain at a shallow angle.

A stylish plate of beetroot gravadlax wiith caviar, edible flowers, and thinly sliced beetroot.

How to serve

You can serve it plain with some scattered dill and a bread basket, or turn it into more of a spectacle like I have in the image above (that was for a client). I used a mandolin to slice beetroot and cucumber into paper-thin pieces, and then plated the beetroot gravadlax on top. I garnished it with edible flowers, dill oil, horseradish, and dill butter.

Wine Pairing

A robust white wine like a Chenin Blanc or a Pinot Noir will stand up to the beetroot and provide a lovely accompaniment to the salmon gravadlax.

Read my food and wine pairing tips for more suggestions!

Beetroot gravadlax

What if I have leftovers?

You can keep cured beetroot gravadlax wrapped in food wrap for up to 5 days in the fridge. It will become a little firmer over time, so it’s better eaten soon.

Can I freeze it?

Yes! Beetroot gravadlax (and any kind of gravlax) freezes really well. The fact that the beetroot salt cure has drawn out a lot of the water in the salmon means that smaller ice crystals form, and it keeps its texture and flavor. You can freeze gravadlax for up to 2–3 months with no real flavor loss.

The same goes for smoked salmon, and this is a feature I use to great effect with smoked salmon canapes, which can be made ahead and frozen in their entirety.

Expert tips on making beetroot gravadlax

  1. Flaky sea salt, or sea salt crystals, are best. Do not use fine table salt; it will permeate too fast, and the salmon will be too salty.
  2. You can use white granulated sugar, brown sugar, or a mix of both. Do not use powdered sugar (icing sugar) or liquid sugars like honey.
  3. Raw beetroot is better as it contains less moisture and will have a stronger flavor.
  4. Curing in two 24-hour blocks, where you drain off the liquid in between, works really well for me and avoids oversalting early on.
  5. Don’t cure for too long! If you leave the salmon with beetroot cure on for too long, it can go hard or rubbery. Anything over 72 hours is too long, in my opinion.
  6. If you are using wild salmon, you must ensure it is frozen before curing to kill parasites. It will also require a shorter curing time (maximum 48 hours) and will have a firmer texture, so I recommend very thin slices.
  7. You don’t have to use beetroot, you can make this recipe without it if you prefer! But I love the color it creates on the plate. I never saw a pretty plating I didn’t love.

Equipment

Ratios really matter when curing salmon, so make sure you weigh everything using a digital scale for accuracy.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Beetroot Gravadlax on a plate with dill oil.

How To Make Beetroot Gravadlax

Rosanna Stevens
Beetroot gravadlax is a showstopping dish! Here is a full guide to making it at home, including cure ratios and professional chef tips.
Print Recipe Pin Recipe
Prep Time 2 days 3 hours
Total Time 2 days 3 hours
Course Appetizer
Cuisine Scandinavian
Servings 8 people (starter portion)
Calories 186 kcal

Equipment

Ingredients
 

  • 1 kg (2.2 lb) salmon whole side, or partial side
  • 250 grams (8.8 oz) salt flaky sea salt or sea salt crystals (not table salt)
  • 250 grams (8.8 oz) sugar
  • 2 beetroots
  • 1 orange (zested)
  • 2 juniper berries

Instructions
 

  • Weigh your salmon, and then make your cure accordingly. The weight of the salt and sugar combined needs to equal half the weight of the salmon. See notes below.
  • Blitz the peeled beetroot, orange zest, and juniper berries in a food processor and then mix them with the salt and sugar to form a paste.
  • Spread half the paste on the base of a baking tray or dish, and lay the salmon on top, ensuring that the paste will cover the whole base of the fish.
  • Spread the remainder of the paste over the surface of the salmon. Make sure it is completely covered.
  • Cover the dish with food wrap and refrigerate the salmon for 24 hours.
  • Drain the liquid out of the dish, and flip the fish over, ensuring again that the cure covers the whole surface of the fish. This time, place the food wrap directly onto the surface of the fish, forming a seal. Place a piece of parchment paper on top, and weight it down. I do this by placing a smaller dish on top of the salmon. Return to the fridge for another 24 hours.
  • Gently scrape the beetroot cure off the salmon and rinse it in cold water. Pat dry with paper towels and return to a clean plate or dish. Allow it to rest, covered in the fridge, for another 2-3 hours before carving.
  • To aid carving, freeze the gravadlax for 20-30 minutes and then slice against the grain using a sharp, non-serrated knife.

Notes

Your cure weight will entirely depend on the weight of your salmon. An example for US readers, a 1-pound piece of salmon will need a cure that weighs 8 ounces, consisting of 4 ounces of sugar and 4 ounces of salt. If using grams, a 1kg salmon needs a 500 gram cure, 250 grams each of sugar and salt. This is important! 
You can cure the salmon for 36 – 72 hours. I personally get the best results at 48 hours. 
For some caramel undertones, use half demerara sugar and half white granulated sugar. Do not use liquid sugars like honey or maple syrup.
I like to serve beetroot gravadlax with fresh dill, horseradish, and crusty bread. 

Nutrition

Calories: 186kcalCarbohydrates: 2gProtein: 25gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 69mgSodium: 71mgPotassium: 679mgFiber: 1gSugar: 1gVitamin A: 57IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!

Top 25+ Best Christmas Bourbon Drinks

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If you’ve got a bottle of bourbon this Christmas, this collection of 30 Christmas Bourbon Drinks is for you! Embrace your inner mixologist and explore my list of bourbon Christmas cocktails that are perfect for entertaining during the party season.

Best Christmas Bourbon Drinks Recipes.

From the classic hot toddy to an indulgent spiked hot chocolate, these elegant drinks capture the essence of a cozy holiday scene and promise a heartwarming sip for your party guests in more ways than one. Let me know which ones you try!

1. Cinnamon Bourbon Fizz

What could be more festive than spiced bourbon cocktails with added sparkles? Surely nothing.

By the way, have you tried my cinnamon bourbon apple ice cream? It’s insanely tasty and easy to make.

Cinnamon Bourbon Fizz recipe

2. Gold Rush Cocktail

This Gold Rush cocktail is a timeless festive cocktail made with whiskey,  water & honey syrup, and freshly squeezed lemon juice. This delightful recipe puts a unique spin on the classic Gold Rush by blending bourbon, lemon, honey, Applejack brandy, and a touch of fresh rosemary. The result is a smooth, zesty, and refreshing whiskey concoction that perfectly captures the essence of festive holidays.

Gold Rush Cocktail recipe

3. Pomegranate Bourbon Cocktail

Looking for bourbon holiday cocktails? This Ginger Pomegranate Bourbon Cocktail has got you covered! I love the look and flavor of pomegranate, and it’s a bit more of an unusual bourbon cocktail to serve. Packed with the vibrant flavors of pomegranate juice, zesty ginger beer, and spiced simple syrup, it’s a fresh and fun option for your celebrations.

Pomegranate Bourbon Cocktail recipe

4. Bourbon and Ginger Ale

Step aside from your usual straight-up bourbon and try this easy and playful Bourbon and Ginger Ale Cocktail. Feeling a bit adventurous? Swap ginger ale for ginger beer, and don’t forget to add a dash of bourbon barrel-aged bitters for an extra kick of flavor.

Bourbon and Ginger Ale recipe

5. Bourbon Moscow Mule

The Bourbon Mule combines bourbon, lime juice, and ginger beer, resulting in a seriously delicious Christmas Bourbon drink. This sip-worthy concoction puts a flavorful spin on the classic Mule, infusing it with the rich, warm notes of bourbon.

Bourbon Moscow Mule recipe

6. Spiced Maple Syrup Bourbon Fizz

When the cold nights start to roll in and Christmas approaches, the Spiced Maple Bourbon Fizz is the perfect cozy cocktail to have on hand. It brings together homemade spiced maple syrup, warming bourbon, fresh lemon, and orange juice, all topped off with bubbly champagne to give it that special holiday touch. This easy-to-make Christmas bourbon drink is ideal for serving during the holiday season.

Spiced Maple Bourbon Fizz recipe

7. Orange, Pomegranate & Rosemary Bourbon Cocktail

If you’re not a fan of holiday eggnog, I’ve got the perfect boozy drink to help you unwind and relieve that Christmas stress! This bourbon cocktail is sweetened without refined sugar, making it one of my absolute favorite holiday beverages. And if you prefer a non-alcoholic option, simply skip the bourbon and top your glass with some sparkling water for a delightful and refreshing twist.

Orange, Pomegranate & Rosemary Bourbon Cocktail recipe

8. Bourbon and Fig Jam with Orange Liqueur Cocktail

If you’re a bourbon enthusiast, you’ll love this Bourbon and Fig Jam with Orange Liqueur Cocktail. Combining the rich notes of bourbon with fig jam, orange, lemon, and honey, it’s a perfect choice for Christmas bourbon cocktails.

Bourbon and Fig Jam with Orange Liqueur Cocktail recipe

9. Bulleit Bourbon Orange Crush

All bourbon lovers ! The Bulleit Bourbon Orange Crush is an absolute favorite. This cocktail has won the hearts of many, even those who initially thought they didn’t like bourbon. It’s a must-try.

Bulleit Bourbon Orange Crush recipe

10. Cranberry Ginger Bourbon Fizz

The Cranberry Ginger Bourbon Fizz is a bubbly and slightly spicy cocktail, making it a fantastic choice for your upcoming holiday gatherings. Whether you’re serving it with a festive feast or enjoying a casual cocktail on Christmas Eve, it’s sure to add some pep to your step.

Cranberry Ginger Bourbon Fizz recipe

11. Brown Sugar Bourbon Smash

Picture Christmas in a cup with the Brown Sugar Bourbon Smash. This delicious concoction combines brown sugar syrup, top-quality bourbon, ginger beer, sliced apples, and a touch of cinnamon stick flavors. It’s the perfect drink for Christmas celebrations.

Brown Sugar Bourbon Smash recipe

12. Cinnamon Maple Bourbon Sour

The Maple Cinnamon Whiskey Sour is an incredibly simple and ideal winter cocktail recipe to make for a party. You can even make a mocktail version by substituting apple cider (apple juice). It’s a perfect choice for those colder festive days.

Cinnamon Maple Bourbon Sour recipe

13. Bourbon Eggnog Cocktail

Certainly, if you’re looking for a festive, holiday-inspired drink, consider the Bourbon Eggnog Cocktail. This spiked eggnog, featuring bourbon whiskey and garnished with cinnamon and nutmeg, will surely get you into the holiday spirit.

Bourbon Eggnog Cocktail recipe

14. Honey Blackberry Shrub Cocktail

With Christmas weather and the party season in full swing, it’s surely the best time to enjoy cocktails. The Honey Blackberry Shrub Cocktail is a fantastic choice for a holiday gathering. Its refreshing taste and vibrant flavors make it arguably the best Christmas cocktail.

Honey Blackberry Shrub Cocktail recipe

15. Bourbon Smash with Fresh Peaches

Allow me to introduce a truly captivating libation that combines refreshment and decadence: the Fresh Peach Bourbon Smash. In this enticing bourbon cocktail, ripe peaches and aromatic basil unite to create a bold and flavorful fusion that will have you relishing every sip. Embrace your inner mixologist and shake one up.

Bourbon Smash with Fresh Peaches recipe

16. Bourbon and Grapefruit Cocktail

The Rosemary Brown Derby is a smooth and revitalizing bourbon and grapefruit cocktail. Made with bourbon, honey, fresh grapefruit juice, and a sprig of rosemary, it’s a sophisticated yet easy-to-enjoy cocktail. I love using grapefruit in cocktails because it gives that slight citrus zing that is super refreshing and a bit more complex than orange, lemon, and lime.

Bourbon and Grapefruit Cocktail recipe

17. Bourbon Hot Toddy

This comforting elixir promises to wrap you in warmth courtesy of the delightful whiskey infusion. Just pour steaming water over a shot of bourbon, garnish with zesty lemon and aromatic spices, and you’ve got the perfect companion for those frosty evenings. Discover the timeless tradition of crafting a bourbon-infused warm Christmas cocktail right here!

Bourbon Hot Toddy Cocktail recipe

18. Chocolate Blackberry Bourbon Cocktail

This Chocolate Blackberry Cocktail, featuring bourbon and blackberries, offers a balanced and mellow drink with a hint of sweetness. Surely, any chocoholic will adore it. It’s a great choice for sipping right through the winter months, but especially at Christmas to toast the season.

Chocolate Blackberry Bourbon Cocktail recipe

19. Bourbon Hot Chocolate

When it’s a cold Christmas Eve, nothing warms you up quite like a thick and creamy spiked hot chocolate. Top it off with a generous dollop of whipped cream and caramel for a heavenly treat. Because who doesn’t love a boozy hot chocolate? You can imagine you’re fresh off a day on the slopes.

Bourbon Hot Chocolate recipe

20. Blood Orange Boulevardier Cocktail

The Blood Orange Boulevardier is a twist on the classic Campari cocktail. It adds a splash of sweet-tart blood orange juice to create a sophisticated sip perfect for cooler Christmas days. What’s more, it looks so striking in the glass.

Blood Orange Boulevardier Cocktail recipe

21. Grumpy Gingerbread Bourbon Cocktail

Upgrade your classic bourbon cocktail with the Gingerbread Old Fashioned! It combines smooth bourbon with homemade gingerbread syrup, fresh orange, and a candied cherry for a delightful holiday twist. If you can’t make a gingerbread house…this is the next best thing. And arguably tastier!

Gingerbread Bourbon Cocktail recipe

22. Bourbon Butterbeer

This magical concoction weaves together the rich embrace of bourbon, a velvety buttered brown sugar simple syrup, and the nostalgic essence of apple cider. If you’re a Harry Potter fan looking for a taste of that classic Hogsmead brew, try this. Topped off with the effervescent fizz of ginger beer and a touch of frost from ice or dry ice.

Bourbon Butterbeer recipe

23. Smoked Maple Old Fashioned

A masterpiece blend that marries the rich taste of bourbon with sweet and smoky maple. This is more than just a drink; it’s a journey through the warm, inviting flavors that define a classic Old Fashioned, with a twist of smokiness. And it’s such an elegant cocktail to look at, too.

Smoked Maple Old Fashioned recipe

24. Caramel Apple Bourbon

Immerse yourself in the essence of Christmas with a taste of this smooth Caramel Apple Bourbon cocktail. You won’t believe how much butterscotch flavor is in there! Each sip takes you through the festive flavors of the season, making it the perfect companion for those cozy festive gatherings.

Caramel Apple Bourbon recipe

25. White Christmas Bourbon Smash

Are you dreaming of a white Christmas? This White Christmas Bourbon Smash cocktail recipe is the perfect drink for the holiday season. Made with bourbon, lime juice, fresh mint, and rosemary, it’s a delightful way to embrace the holiday spirit. Garnish with vibrant red cranberries for the perfect Christmas aesthetic.

White Christmas Bourbon Smash recipe

26. Christmas Kentucky Buck

Get into the holiday spirit with the Christmas Kentucky Buck Recipe. This festive bourbon cocktail is a quick and delightful addition to your holiday celebrations, boasting bright and flavorful ingredients.

Christmas Kentucky Buck recipe

How To Set A Formal Table

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Knowing how to set a formal table is a skill every host should have up their sleeve. In the course of my career in events and then as a private chef, I have worked on many formal events hosting celebrities and royals, so I know the drill. Etiquette is important when it comes to formal dining, so I will give you all the pro tips and tricks with diagrams, and also cover the unspoken rules for both hosts and guests.

A formal table set for an event with multiple fine stem glasses, cutlery, napkins and placecards.

There’s something undeniably special about sitting down to a beautifully laid table, and I also take a huge amount of joy in doing it. The food might be the star of the show, but the table is the stage — and when it’s dressed properly, the whole evening feels that little bit more elegant. I love it when guests see the room and say ‘wow’!

Here’s exactly how to set your table — from the practical and basic steps to the finishing touches that make it feel effortlessly chic.

Start with the table

We’ve all been squeezed in around a table before, and while it can be fun and encourage intimacy, it isn’t very formal and can be uncomfortable for guests.

How large a table do I need?

So if you’re hosting more than four people, make sure your table gives everyone enough elbow room — around 60 cm per person is ideal. Add a leaf or extension if you can, or borrow a trestle if needed.

Should I use a tablecloth or a runner?

A perfectly pressed tablecloth immediately signals that the evening is something special. And if you are hiring tables, you will need to use tablecloths as the surfaces and legs are usually unsightly.

For a formal dinner, a white tablecloth is standard. But any color can also look smart. I have even hosted gala dinners using black tablecloths in the past, and it can be very striking with the right lighting and decor.

If you’re using a tablecloth, always iron or steam it before you place it on the table. Any creases will show, and they’ll also make glasses and cutlery lay unevenly. Let it hang evenly on all sides — about a 25–30cm drop from the table edge is perfect.

A formal dining table with a runner.

A runner is a way to add a formal touch without going all the way. If you have a nice dining table, use a runner to add visual interest and provide a base for any centerpiece decorations.

How to set a formal table

A formal table setting follows a simple formula. Here’s the timeless layout that is used in formal dining:

  1. The dinner plate goes in the middle, about an inch from the table’s edge.
  2. If you’re serving several courses, set a charger plate (the decorative base) underneath. It stays put until the main course arrives.
  3. Forks always go to the left of the plate.
    • The salad fork (smaller) sits on the outside.
    • The dinner fork (larger) sits closest to the plate.
  4. Knives and soup spoons go on the right.
    • The dinner knife (larger) sits nearest the plate with its blade facing inwards toward the plate.
    • The salad knife (smaller) sits on the outside, also with its blade facing inwards.
    • If you’re serving soup, the soup spoon goes to the right of the knives.
  5. For dessert, place a dessert spoon (handle to the right) and fork (handle to the left) horizontally above the plate.
  6. If setting a cheese knife, this goes above the plate with the dessert cutlery, with the handle pointing to the right.

Top Tip

Always take the time to polish your cutlery and glassware. Fingerprints are more visible than you think, especially under candlelight. There’s a reason why butlers wear gloves!

Napkins

I always use a crisp, ironed napkin, which immediately elevates the occasion, even though they will need to be laundered afterward! Yes, you can use paper napkins, but the vibe will be infinitely less formal. I also love how napkins can add a splash of color and tie in with your other decorations. Here are some ways you can present them:

  • Classic: folded neatly to the left of the forks.
  • Modern: placed on the plate or charger with the cutlery tucked into it.
  • Chic and decorative: tied with a colored ribbon or bunched through a napkin ring

If you want to add another decorative touch, you could tuck a sprig of rosemary, foliage, or a dried flower inside the fold. You may have seen very fancy napkin-folding techniques at restaurants, and these are fun, but unnecessary!

How To Set Glassware

Your glasses go in the top right corner above your knives and should be arranged in a diagonal line or in a triangle.

  1. Water glass — directly above the dinner knife.
  2. White wine glass — to the right and slightly below the water glass.
  3. Red wine glass — slightly above and to the right of the white wine glass.
  4. Champagne flute — if you’re serving fizz, this can sit behind the others in a small diamond formation.

Top Tip

Dessert wine glasses or digestif glasses (e.g., port, brandy)are brought out later, and not set with everything else. I like to bring them out on a tray with dessert.

If your dinner is more informal, just stick to one water glass and one wine glass. Quality over quantity always wins. If you’re wondering how much wine you need to buy, check out my helpful post.

Bread and butter plates

A bread plate goes to the top left of the dinner plate, above the forks, or to the left of the plate, depending on table space. Place a butter knife horizontally across it, with the blade facing down and the handle to the right. Either place a bread basket on the table, or take it around with tongs for a more formal vibe. I like to place compound butters on the table to add a bit of flair.

Printed material

These are the small details that make your dinner party feel beautifully thought through.

Menus

If you’re serving multiple courses, a printed menu card adds a lovely touch. I design them in Canva and then print them at home or in a local print shop to make things simple. Plain white or cream card, with elegant font, and maybe a small motif that ties into your theme. Place it on top of the charger.

Placement cards

If you’re hosting more than six people, place cards make the evening run more smoothly and give it a polished finish. It avoids the ‘where shall everyone sit’ and also gives you the opportunity to curate conversations and relationships.

I buy deckle-edged cards for a more feminine look or classic ones. Make sure the card is thick enough to stand up properly, as papery cards will look cheap.

Top Tip

I always handwrite placement cards for a personal touch, but I use a calligraphy pen to make my writing look fancy!

A note on Titles

If you have someone dining with you who has a title, it can create a predicament with place cards. But whether or not you choose to write their title on the placement card or not, make it universal. So, for example, the correct etiquette would be for everyone to have their title (be it Lord or Lady Something or Mr Joe Bloggs), or no one has their title. If you are in any doubt when it comes to titles, check with Debretts.

Seating plans

The guest of honor traditionally sits to the right of the host, with the second most honored at the host’s left. Couples would normally be placed opposite one another, rather than side by side. If there is a host and a hostess (or host/host, hostess/hostess, etc), it helps to split them up so that more guests can feel special by being near them.

Decor

Here is your chance to add some creative flair and add the wow factor.

Add a decoration or a centerpiece

Flower arrangements are the obvious choice, but a formal table centerpiece doesn’t have to be grand or expensive. In fact, simpler is often better. Here are some easy tablescape ideas:

  • A few low-cut flowers in several small vases. I like to color block to create impact.
  • Seasonal touches like whole citrus in summer, bunches of grapes in harvest season, or pine cones and holly sprigs in winter.

Remember to keep things below 30cm in height so your guests can see over them and it doesn’t divide the table or disrupt conversation. And avoid overly fragrant flowers as they’ll compete with your food.

Lighting and candles

Lighting sets the mood faster than anything else. Keep overhead lights dim and be mindful of anything glaring. In the evening, let candlelight do most of the work. A mix of tea lights and tapers gives a soft, flattering glow.

A romantic yet formal dinner table with candles.

A good rule: make sure the candle flames either sit below seated eye level, or way above it, so conversation isn’t interrupted by flickering distractions. Avoid scented candles as they can distract from the food, and buy candles with a long burn life, so that they don’t fizzle out in the middle of dinner.

How to instruct serving staff

If you have staff to help you, great! Remind them of these points to keep things formal and looking pro.

  • Serve food from the left, clear from the right: A small nod to traditional service guidelines.
  • Ladies first: When it comes to drinks, always serve the women first, and then the men.
  • Mind the pacing: Don’t rush. Wait for everyone to finish before clearing each course unless a guest requests their plate be taken.
  • Keep an eye (or ear) on the soundtrack: Music should enhance the mood, not dominate it, so turn it down a notch if it is overbearing.

Common formal table setting mistakes to avoid

Here’s what to watch out for when planning and setting a formal table:

  1. Overcrowding: Leave enough space for the food, drinks, and guests.
  2. Uneven spacing: Step back and check that everything lines up evenly.
  3. Tall centerpieces: Beautiful, but useless if nobody can see each other.
  4. Creased tablecloth: Disrupts what is on it and looks shabby.
  5. Dirty tableware: A quick polish of cutlery and glassware before guests arrive makes all the difference.
  6. Phones: Keep them off the table!

Think of your table as an edited outfit — each element should have a reason for being there.

Traditional formal vs. modern table setting

There’s no one-size-fits-all when it comes to laying the perfect table. The “rules” of traditional and formal dining etiquette are helpful, but they’re not set in stone. You can pick and choose between a more formal or informal vibe to suit you!

Traditional/formal

  • Multi-course meal with matching crockery
  • White tablecloth and napkins
  • Charger plate always in place
  • Multiple finestem glassware and a full cutlery set

Modern/informal

  • Simpler setup — just what’s needed for the meal
  • Placemats or runners instead of full tablecloths
  • Mismatched tableware and glassware done intentionally
  • Relaxed seating and family-style serving

Whether you choose a fully formal dinner setup or mix and match, I hope this guide has helped. Finally, here is a checklist to make sure you don’t forget anything.

How to set a formal table checklist

ItemPlacement
Tablecloth/runnerEvenly spread, drop of 25–30 cm
Dinner plateCentre, 1 inch from table edge
Charger (optional)Underneath dinner plate
ForksLeft of plate (salad fork outermost)
KnivesRight of plate (blade facing inwards)
Soup spoonTo the right of knife
Dessert cutleryHorizontally above plate
NapkinOn plate, to left, or in ring
Bread plateUpper left above forks
Butter knifeHorizontally across bread plate
Water glassAbove dinner knife
Wine glassesDiagonally to the right
Place cardAbove plate
MenuOn plate

Dinner party recipes to try

If you’re hosting, try some of these recipes!

And check out all the best amuse bouche recipes that will elevate the occasion further!

How to set a formal table.

Gochujang Arancini Balls With Kimchi Mayonnaise

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Gochujang Arancini Balls are a flavor and texture match made in heaven. We use Gochujang (a spicy fermented Korean chili paste) in Italian deep-fried risotto balls to make a Korean-Italian fusion dish that’s spicy, tangy, sweet, soft, and crunchy all in one bite. Served with an easy Kimchi mayonnaise, this dish is one of my personal favorites, and I make it all the time for friends, family, and my private chef clients!

Gochujang arancini balls on top of a kimchi mayo sauce with wedge of lime and fresh herbs.

Italian rice balls, or risotto balls, are exactly what they suggest: balls of risotto coated in breadcrumbs and deep-fried. For this version, we make a gochujang risotto, let it chill, then roll it into balls, coat it in breadcrumbs (a pané), and deep fry. I’ll also give you tips on other cooking methods and what gives the best results.

I like to make arancini balls small so that they are bite-sized and can be served as canapes as well as a first course or small sharing plate. But this is your rodeo, you can make them bigger if you prefer, it will just affect cooking time slightly.

I love this recipe as it has all my favorite things in it. It has a bit of spice, a bit of sweetness, some tang, and a real savory hit. It’s cozy and comforting on the inside but with a crisp exterior that has the perfect contrasting crunch. And it’s an unusual recipe that I’m very proud to have created. If you’re looking for ways to use gochujang paste, try this!

Ingredient notes

Gochujang paste is quite widely available now, but make sure you buy the proper Korean paste and not a pre-made sauce or just something containing it. Authentic gochujang paste is a deep red color and is very thick, stiff, and gloopy. You can make so many recipes with gochujang, and I love the intensity of flavor it has.

Three gochujang arancini balls on a plate.

You have to use risotto rice for risotto and/or arancini. You cannot use regular rice like basmati, for example. This is because risotto rice is a type of Italian short-grain rice that is higher in starch. And starch is what gives risotto its creamy, velvety texture! It’s a plump grain that cooks slowly while it absorbs the cooking liquid, while still retaining a little bit of bite. When it comes to risotto rice, there are various types. I generally use Arborio rice, which is very easy to find in stores.

Make the gochujang risotto and chill it

A pot on the stove of gochujang risotto.

Sauté your diced shallots in oil, and when soft, add the risotto rice and gochujang paste. Stir that through and then add the white wine and reduce down over low-medium heat.

A side by side comparison of uncooked risotto rice next to cooked risotto rice.

Once the wine is nearly all absorbed, start adding hot stock a ladle at a time. Stir occasionally but not continually. Once the rice is cooked, add the grated Parmesan, honey, and lime juice and season with salt and pepper.

Top tips

You don’t want to stir a risotto too much, or it can overproduce starch and become gluey. But it needs to keep moving to cook evenly and avoid a crust forming on the bottom of the pan.

We also want to try to make this gochujang risotto as ‘dry’ as possible, so it is easier to roll into balls. Once the rice is cooked, keep it over gentle heat for a few more minutes to evaporate any excess moisture from the pan.

Cooked risotto in a shallow dish.

Pour the cooked gochujang risotto into a shallow dish, cover, and refrigerate for an hour to let it chill completely. It needs to be cold as it will firm up in the fridge, which helps us to form the balls.

Meanwhile, prep your panko station. You will need a plate with some flour (you can use plain flour or gluten-free flour), a bowl with a whisked egg, and a bowl with panko breadcrumbs. Season everything with salt and pepper.

Form and panko the gochujang arancini balls

A panko breadcrumb station with a dishes of chilled risotto, flour, egg, and panko breadcrumbs.

Use a spoon to scoop the chilled risotto out, and then squeeze/roll into balls. Genly toss in the flour, then the egg, and finally the panko.

Rolled and breadcrumbed arancini balls on an oven tray.

Place the gochujang risotto balls onto a tray and refrigerate for 30 minutes or until needed.

Top tip

This risotto can be hard to roll into balls, so make sure it is very cold, and use more of a squeezing motion to compact the rice together.  

How to cook arancini balls

For the best results when cooking arancini, deep fry. Yes, it’s more of a hassle, but it will give you the best crispy arancini exterior with gooey and soft interior. Use a neutral oil with a high smoke point, like vegetable oil or corn oil.

If you own a deep-fat fryer, set the heat to 170–175°C (340–350°F). Any hotter than this can burn the breadcrumbs, but too much cooler will give you greasy arancini. Carefully drop the gochujang arancini into the hot oil in small batches and use the basket to remove them when golden brown all over. They don’t take long at all, 2-3 minutes per batch.

To deep fry on the stove, heat the oil in a pan, and when it reaches 170–175°C (340–350°F, deep fry the gochujang arancini in small batches (I do 3 at a time) . Use a slotted spoon to remove them to a paper towel-lined plate or a wire cooling rack over a tray.

How to airfry

You can also airfry arancini, but I do not think it gives results that are as good. Spray them all over with cooking oil and airfry for around 10 minutes at 180°C / 350°F or until golden brown.

Top tip

If making a big batch, keep them warm in a low oven at 90–100°C (200–210°F) while cooking the rest.

Can I oven-bake arancini?

Yes, you can technically oven-bake arancini, but you will not get the same results with that perfectly crispy crunch.

Preheat the oven to 200°C / 400°F.

Place the arancini on a wire rack on top of an oven tray and spray with cooking oil.

Bake for 20 minutes, turning halfway.

Make a quick kimchi mayo and serve

Blend the kimchi with mayonnaise and add a squeeze of extra lime juice. It can help to strain the kimchi first if it is quite watery.

Spread the kimchi dipping sauce onto a serving plate and place the gochujang arancini on top. Garnish with fresh coriander leaves, spring onions, and more grated Parmesan.

Wine Pairing

A slightly sweeter wine goes wonderfully well with gochujang arancini. So a semi-sweet Riesling is ideal. Read some more basic food and wine pairing tips to elevate all your meals!

Gochujang risotto balls on a plate.

What if I have leftovers?

You can keep leftover arancini in an airtight container in the fridge for 2-3 days, but they will lose their crispiness. To re-crisp and reheat arancini, the best option is to briefly deep fry them again, or use an air fryer, if you have one. It will take around 5 minutes at 350°F (175°C). You can also reheat in the oven for around 10-15 minutes at 350°F (175°C), but the panko won’t be as crunchy.

You can also shallow fry them in a pan with some oil, but they might go a bit squished and misshapen, and this method can also make them a tad greasier.

Can I freeze arancini and cook from frozen?

The best way to freeze arancini is before you cook them, and this is how many restaurants prep arancini balls. So panko them all, and then place them on a parchment paper-lined tray in the freezer. Once frozen, you can move them into ziplock bags for easier storage.

To cook frozen arancini, use the same method, but they will take slightly longer. I recomend doing them in small batches to avoid lowering the temperature of the oil too much when they go in. You can also start them off by deep-frying and then move them into the oven to make sure they are cooked through.

If you want to freeze cooked arancini, follow the same method for freezing them and then reheat in an air fryer, oven, or deep fat fryer as above; they will just take a bit longer.

Equipment

You will want to cook the risotto in a pot on the stove that has good heat distribution, like an enamelled cast-iron casserole pan. If you do not have a deep-fat fryer, deep fry the gochujang risotto balls in a tall saucepan so you can get the required depth of oil. It is worth using a thermometer to check the oil temperature as well.

More crunchy canape recipes

If you love a bit of crunch, try these next:

Let me know how it goes

If you make this recipe, I’d love to hear about your experience! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Gochujang arancini balls on top of a kimchi mayo sauce with wedge of lime and fresh herbs.

Gochujang Arancini Balls With Kimchi Mayonnaise

Rosanna Stevens
Arancini balls made with Gochujang to make a Korean-Italian fusion dish that's spicy, tangy, sweet, soft, and crunchy all in one bite. Served with an easy kimchi mayo for a fun yet elevated canape or first course. I normally allow 3 per person.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
chilling time 1 hour
Total Time 2 hours 30 minutes
Course Appetizer, canapes, Snack
Cuisine Italian
Servings 12 arancini balls
Calories 225 kcal

Ingredients
 

Gochujang risotto

  • ½ tbsp Cooking oil Neutral
  • 180 grams (1 cup) Arborio rice or other risotto rice
  • 1 Shallot
  • 3 tbsp Gochujang paste
  • 175 ml (¾ cup) White wine
  • 500 ml (2 cups) Stock vegetable or chicken
  • 2 tbsp Honey
  • 75 grams (½ cup) Parmesan cheese Plus extra to garnish
  • 1 Lime juiced
  • 2 tbsp Coriander leaves/cilantro
  • 2 tbsp Spring onion
  • salt and pepper

Panko breadcrumb mix

  • 100 grams (1 cup) Panko breadcrumbs
  • 1 Egg
  • 60 grams (½ cup) Flour
  • Salt and pepper

Kimchi mayonnaise

  • 200 grams (1 cup) Kimchi
  • 100 grams (½ cup) Mayonnaise or sour cream
  • ½ Lime

Instructions
 

Make the risotto

  • Heat oil in a heavy-bottomed saucepan or casserole pot, and place the stock in a separate saucepan over heat so that it warms up.
  • Fry the diced shallot in the oil until translucent. Stir through the rice and gochujang paste for a minute, then add the white wine.
  • Keeping the heat on medium-low, cook the risotto. The wine will slowly absorb, and when it is nearly gone, add a ladle of the hot stock. Stir occasionally as it is absorbed, then add another. Keep going until the liquid is all absorbed or the rice is cooked. It should be tender, with no crunch, but still have a little bit of a bite. Keep on the heat for a few more minutes to evaporate any excess liquid.
  • Add the parmesan cheese, honey, lime juice, and salt and pepper to taste and stir through. Then pour into a dish and refrigerate for one hour or until completely chilled.

Form the arancini balls and breadcrumb them

  • Use a spoon to scoop out golf ball-sized portions of the risotto and press/roll into balls.
  • Toss each ball into the flour to coat it thoroughly, then into the beaten egg, and then into the panko breadcrumbs. Using forks can help save your hands from getting too sticky.

Cook the arancini

  • If deep frying, heat the oil to 170–175°C (340–350°F) and fry the arancini in small batches for 2-3 minutes until golden brown. Remove to a paper towel-lined plate, or keep warm in the oven at 100°C/200°F on a wire rack while cooking the rest.
  • If airfrying, spray with oil and cook in small batches for 5-7 minutes at 180°C / 350°F. See notes for other options.

Serve with the kimchi mayo

  • Blend the kimchi with the mayonnaise and add a squeeze of lime juice to taste. It can help to strain the kimchi first to make the sauce less watery.
  • Spread the kimchi mayo on a plate and place the gochujang arancini on top. Garnish with sprigs of coriander/cilantro, chopped spring onion, and a wedge of lime.

Notes

Risotto tips
You may need slightly more or slightly less liquid depending on how fast you are cooking it. 
Don’t stir it too much, or the risotto can become gluey due to an overproduction of starch. 
Panko tips
This risotto can be hard to roll into balls, so make sure it is very cold, and use more of a squeezing motion to compact the rice together.  
Use one hand for the flour and panko stages, and the other hand for the egg stage of the breading. Or, use a fork. 
Cooking methods 
You can oven-bake arancini, but they won’t be as crisp. Spray them with oil and bake at 200 °C/400°C for 20 minutes, placed on a wire rack on top of an oven tray. Turn gently halfway using tongs. 
You can also shallow fry, but they may end up as triangles, rather than balls. 
How to store/freeze
Store leftovers in an airtight container in the fridge and reheat in the oven or airfryer (they will not be as crisp). Or, briefly deep fry again. 
Freeze raw arancini after the breading stage on a tray, then transfer to a ziplock. Cook from frozen the same way as above, but give them more time. 
 

Nutrition

Calories: 225kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 8mgSodium: 465mgPotassium: 106mgFiber: 1gSugar: 5gVitamin A: 182IUVitamin C: 2mgCalcium: 101mgIron: 2mg
Tried this recipe?Let us know how it was!
Gochujang arancini balls recipe.

Chocolate Olive Oil Mousse With Cardamom Chantilly & Sea Salt

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Luxuriously silky chocolate olive oil mousse with an aromatic cardamom Chantilly cream and flaky sea salt is heaven in dessert form. The extra virgin olive oil in the chocolate mousse gives it a silky smooth texture and ultra-rich taste, and the aromatic cardamom cream perfectly complements the deep chocolate flavor. The salt brings it all out and gives it a bit of crunch; it’s to die for!

Chocolate olive oil mousse with cardamom Chantilly cream and flaky sea salt.

Best olive oil chocolate mousse

I adapted this easy recipe for chocolate mousse from one that I learned at culinary school before becoming a private chef. The more I learn about ingredients and the art of cookery, the more playful and adventurous I can be, and I decided to swap one of the egg yolks for extra virgin olive oil, forgo the gelatin, and serve it with something a little more elegant and aromatic than a plain vanilla cream.

The result is an elevated and luxurious dessert that is incredibly easy, but tastes gourmet and restaurant-worthy. I’m very proud of this recipe, and hope you enjoy it! It’s ideal for a dinner party or special occasion.

Ingredient notes

As always, the quality of your ingredients is key. I didn’t want this chocolate mousse to be too sweet, so there is no added sugar, but it is still incredibly decadent and luxurious. It is also a chocolate mousse with no gelatin, as we use the right proportion of chocolate and high-fat cream. In the UK, our cream is called double cream, but in the US it is known as heavy cream. You need cream with as high a fat content as possible (35–40%), and it needs to be very cold to whip up properly.

The cardamom chantilly is lightly sweetened, just to take the edge off the cardamom, which is a very strong spice and always needs taming. But otherwise, we rely on good-quality chocolate (both milk and dark) to provide the sweetness. I like Lindt, and used their 70% dark chocolate and their milk chocolate in the development of this recipe. But any other good-quality chocolate will work; Ghirardelli and Callebaut are also very good.

Use a mild extra virgin olive oil with low acidity (under 1%) for the best taste. As the egg is only semi-cooked, make sure it is fresh and either pasteurized or from a chicken vaccinated against salmonella (in the UK, eggs stamped with the British Lion are safe).

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make chocolate olive oil mousse and cardamom vanilla cream.

A glass of chocolate olive oil mousse and cardamom whipped cream.

Make the chocolate olive oil mousse

I normally start by whipping the cream. Make sure your cream is cold, and it can also help to chill the beaters in the freezer for 5 minutes before you begin as well. A metal bowl stays colder than glass or plastic, so opt for this if you have one.

We want to whip the cream to a soft peak stage (floppy tips), and be very careful not to overwhip it. You can use a stand mixer fitted with the whisk attachment, but I personally prefer to use an electric hand whisk so I can keep a closer eye on it.

Now make your sabayon. Place the egg into a bowl over a saucepan of simmering water (a double boiler) and whisk it over the indirect heat until it becomes thick, pale, and frothy. It should feel warm/hot to the touch. Don’t let the bottom of the bowl get too hot, though, or you can scramble the eggs. Lift the bowl up a few times as you go to let steam escape.

Egg being whisked over a double boiler.

Break the dark chocolate and milk chocolate into small pieces, and melt them in the microwave on medium-low, then mix in the extra virgin olive oil.

Quickly mix the melted chocolate olive oil mixture into the whisked egg with a spatula until all is incorporated.

Whipped cream being folded into chocolate olive oil mousse.

Finally, fold in the whipped cream in three stages until you have a silky smooth mousse. Pour it into glasses or ramekins, cover, and refrigerate for at least an hour.

A mixing bowl of silky chocolate olive oil mousse.

Let it chill and make the cardamom Chantilly

It is so easy to make a Chantilly cream (or crème Chantilly), which is essentially a sweetened whipped cream. Sift the powdered sugar (icing sugar) into a bowl and add the cold cream, vanilla bean paste, and ground cardamom. Whip the chantilly cream until you have soft peaks, and again, be careful not to overwhip.

Top tip

You can make this chocolate mousse with olive oil in advance (the day before), but I do recommend taking it out of the fridge 30 minutes before serving, as it tastes better at room temperature.

A glass of chocolate mousse made with olive oil and topped with cardamom Chantilly cream and sea salt.

How to serve

Serve the chocolate olive oil mousse with a spoonful of the cardamom chantilly cream on top, and a drizzle of extra virgin olive oil. Finish with a sprinkle of flaky sea salt and serve.

I like this mousse when it is still quite soft, so I generally only let it set in the fridge for an hour or so.

Wine Pairing

A Tawny port, Pedro Ximénez Sherry, or a Banyuls will all go wonderfully with this rich and luxurious chocolate mousse. Read more food and wine pairing tips.

How to store

Keep this mousse covered and in the fridge for 1-2 days. As it contains eggs that are not fully cooked, it cannot be stored for any length of time and is best enjoyed fresh.

You can make the cardamom chantilly cream ahead of time and keep it covered in the fridge for 3-4 days.

Neither the mousse nor the cream will freeze well.

Variations and substitutions

Here are some other ways you can add even more of a twist to this chocolate olive oil mousse recipe.

Add some orange zest to the mousse for some chocolate orange flavor, which tastes great if you add a pinch of cinnamon too.

For more of a texture boost, add some crushed pistachios on top, or other nuts like pecans or Brazil nuts.

If you cannot have raw eggs, try this mousse with an extra tablespoon of the olive oil and slightly increase the amount of whipped cream. The result will be looser, and less airy, but just as tasty.

I have not tried this mousse with vegan alternatives, but I have generally found that oat-based dairy substitutes behave best in general.

Equipment

Try to weigh your ingredients by the gram using a digital scale rather than measuring by volume. Check out my handy conversions handbook for help! I use an electric hand whisk to whip the cream and make the sabayon base for the mousse. Melt the chocolate and make the sabayon in heatproof bowls.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Chocolate olive oil mousse with cardamom Chantilly cream and flaky sea salt.

Chocolate Olive Oil Mousse With Cardamom Chantilly & Sea Salt

Rosanna Stevens
Luxuriously silky chocolate olive oil mousse with an aromatic cardamom Chantilly cream and flaky sea salt is heaven in dessert form.
Print Recipe Pin Recipe
Prep Time 30 minutes
chilling time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 4 people
Calories 636 kcal

Equipment

Ingredients
 

Chocolate olive oil mousse

  • 1 Egg
  • 1 tbsp Extra virgin olive oil
  • 80 g (½ cups) Dark chocolate 70% cocoa solids
  • 80 g (½ cups) Milk chocolate 35-40% cocoa solids
  • 300 ml (1⅓ cups) Heavy cream /double cream (very cold)

Cardamom chantilly cream

  • 100 ml (½ cups) Heavy cream /double cream (very cold)
  • 1 tbsp Powdered sugar
  • ½ tsp (0.5 tsp) Vanilla bean paste
  • ½ Ground cardamom

To serve

  • 1 tbsp Flaky sea salt to serve
  • 1 tbsp Extra virgin olive oil

Instructions
 

Make the mousse

  • Whip the cold cream for the mousse until it reaches a soft peak stage. Be careful not to whip it until it is stiff, or it will be hard to fold in and can split. Set it aside in the fridge.
  • Create a double boiler by placing a heatproof bowl on top of a saucepan of simmering water. Crack the egg into the bowl and whisk it until it is pale and frothy and warm to the touch. Make sure the bottom of the bowl never gets too warm; lift it occasionally to release steam.
  • Melt the chocolate in the microwave on low-medium and then stir in the extra virgin olive oil.
  • Stir the chocolate olive oil mixture into the whisked egg, then fold the whipped cream into it in thirds. Pour the chocolate olive oil mousse into glasses or ramekins and place them in the fridge for at least an hour.

Cardamom Chantilly cream

  • Whip the remaining cream until slightly thickened and gloopy, then sift in the sugar and add the vanilla bean paste and ground cardamom. Continue to whip until soft peak stage.

How to serve

  • Spoon some of the whipped cardamom cream onto the mousse, and drizzle over a little extra virgin olive oil. Sprinkle with a pinch of flaky sea salt and serve.

Notes

Storage 
The mousse can be made a day ahead, but take it out of the fridge 30 minutes before serving. Store leftovers covered for up to a day. The cream will keep in the fridge for 2-3 days.
Use good-quality chocolate; Lindt, Callebaut, and Ghirardelli are good brands. 
Make sure your cream is high-fat and very cold. 

Nutrition

Calories: 636kcalCarbohydrates: 27gProtein: 5gFat: 59gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 114mgSodium: 35mgPotassium: 299mgFiber: 3gSugar: 20gVitamin A: 1487IUVitamin C: 1mgCalcium: 87mgIron: 3mg
Tried this recipe?Let us know how it was!

Chef’s Handbook – Conversions & Calculator Tools

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Here is a handy post for all the cooks! Common cooking conversions and instant calculator tools to convert one unit of measurement to another. These days, we all use recipes online from all over the world, which come with varying units and measurements! When I am out cheffing (or cooking at home), I am always having to look up what the equivalent of this is in grams, or what this is in cups, etc, etc, so I wrote this post to keep it all in one useful place. You’ll find oven temperature converter, grams to pounds and ounces, cups, and more. So bookmark this page, and I hope it helps you!

Common conversions calculator tool.

Oven Temperature Conversions

And here is an oven temperature converter you can use, or common conversions in a table below.

Oven Temperature Converter

Oven Temperature Converter

°C°FGas Mark
120 °C250 °F½
140 °C275 °F1
150 °C300 °F2
160 °C325 °F3
170 °C340 °F3–4
180 °C350 °F4
190 °C375 °F5
200 °C400 °F6
220 °C425 °F7
230 °C450 °F8
240 °C475 °F9

Weight Conversions (US ↔ Metric)

Depending on where you are in the world, you might find ingredients listed by the gram or in pounds and ounces. Here is a converter tool to help you out!

Grams to Pounds Converter

Grams to Pounds Converter

Grams (g) Pounds (lb)

–

And here are some quick conversions of common weights.

  • 1 pound (lb) = 16 ounces (oz) = 454g
  • 1 ounce (oz) = 28g
  • ½ pound = 225g
  • ¼ pound = 113g
  • 2 pounds = 907g (~0.9 kg)

One easy conversion to memorize that is particularly helpful for me is knowing that a single portion of meat or fish (or other protein) should be around 1/2 pound or 200-225grams a person.

Cup Conversions (Dry Ingredients – US Cups)

The cup system is a method of measuring by volume. Cup size varies across the world, so it is worth remembering that the US cup system is different from the UK and Canada, for example. This means that the weight varies by ingredient, and an instant calculator is harder to get right. A cup of flour is a different weight than a cup of rice, for example. Here are tables with all the common ingredient conversions.

Flour conversions chart

Always spoon flour into the cup, and don’t scoop it.

Cup / MeasureGrams (g)
1 cup125
2 cups250
1/2 cup63
1/3 cup42
1/4 cup31
1 tablespoon9
1 teaspoon3

Granulated sugar conversions chart

Larger crystals, like demerara sugar, will differ slightly.

Cup / MeasureGrams (g)
1 cup200
2 cups400
1/2 cup100
1/3 cup67
1/4 cup50
1 tablespoon12.5

Powdered sugar/Icing sugar conversions chart

Cup / MeasureGrams (g)
1 cup120
2 cups240
1/2 cup60
1/3 cup40
1/4 cup30
1 tablespoon7.5

Butter conversions chart

MeasureGrams (g)
1 cup227
2 cups454
1/2 cup114
1/3 cup76
1/4 cup57
1 tablespoon14.2
1 stick113

Rice (white, uncooked) conversions chart

MeasureGrams (g)
1 cup180
2 cups360
1/2 cup90
1/3 cup60
1/4 cup45
1 tablespoon11.25

When baking, I do always recommend weighing by the gram for precision. Baking is a science! It will really make a difference to your baked goods, such as bread and cakes, if you invest in an inexpensive digital scale.

Liquid Conversions

Liquid conversions from cups to grams will depend on the thickness of the liquid. But it’s worth knowing that one gram of water is equal to one milliliter!

Milk and water conversions chart

MeasureGrams (g)
1 cup240
2 cups480
1/2 cup120
1/3 cup80
1/4 cup60
1 tablespoon15

Oil conversions chart

MeasureGrams (g)
1 cup220
2 cups440
1/2 cup110
1/3 cup73
1/4 cup55
1 tablespoon13.8

Cream conversions chart

MeasureGrams (g)
1 cup230
2 cups460
1/2 cup115
1/3 cup77
1/4 cup58
1 tablespoon14
Common cooking conversions chart

Green Beans With Anchovy Cream Sauce & Bacon Breadcrumbs

by 1 Comment

I love this side dish of warm green beans in an anchovy cream sauce topped with crispy bacon panko breadcrumbs; it’s full of umami and texture.

A plate of green beans covered in an anchovy cream sauce and a bacon panko breadcrumb topping.

The sauce is more or less a Caesar, with plenty of parmigiano and a delicous kick. So I kept with that theme and added some crispy toasted panko breadcrumbs blended with bacon to bring even more of that famous flavor profile. The result is a green bean side dish that behaves more like a main, and works with anything from salmon to steak to chicken. Or on its own!

Ingredient notes

Use fresh green beans rather than frozen for the best results. Trim the ends and try to keep them all an even length, but this is purely for aesthetic reasons! The anchovy cream sauce contains raw egg yolks, so make sure you buy pasteurized eggs in the USA, or eggs that are from chickens that have been vaccinated against salmonella. If you are desperate to make this dish but don’t want to/can’t use raw egg yolks, use a tablespoon of mayonnaise instead.

A bowl of panko breadcrumbs mixed with crispy bacon.

I like panko breadcrumbs for their crunchy texture, but you can also use regular breadcrumbs or even blend a bag of croutons.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make green beans with creamy anchovy sauce and bacon breadcrumbs.

Toast the panko and cook the bacon

Fry the bacon in a pan until it’s crispy, then move it to a paper towel-lined plate. Toss the panko breadcrumbs in the bacon fat and cook them for a few minutes until browned, but don’t let them burn.

Let everything cool down, then pulse briefly in a food processor until you have a fine crumb.

Make the anchovy cream sauce

Ideally, you use an immersion blender (stick blender) for this part, as it really is the easiest way to do it. You can also use a food processor or a NutriBullet.

Put the egg yolks, Dijon mustard, oil, garlic cloves, lemon juice, and anchovies into a tall, narrow bowl or a tall measuring jug. It helps to have height/depth. You can roughly chop the anchovies up first, but I rarely bother! Blend until smooth. Add the finely grated parmesan and blend again.

Taste the dressing and add Worcestershire sauce and cracked black pepper as needed to bring it up to your preferred saltiness/tanginess level. If you do not have Worcestershire sauce, you can also use Asian fish sauce or Colatura di AIici. If you need to thin it out, add a splash of room-temperature water and a touch more lemon juice.

Don’t overcook green beans

Bring a pot of salted water to a rolling boil. Carefully add the trimmed green beans and boil them for 5-7 minutes, depending on how firm you like them. Any longer than this and they will be floppy. Drain and set aside.

Assemble the dish

Toss the hot green beans quickly in the anchovy cream sauce to warm it up and plate them on a serving dish. Garnish with the crispy bacon breadcrumbs and serve.

A fork holding green beans in anchovy cream sauce.

Top tip

You can cook the beans ahead of time and then toss them in a hot pan with a splash of water to warm them up again before serving.

Wine Pairing

You will need something that can cut through the saltiness and strong flavors of this dish. Try an Albariño, Verdicchio, or Chablis.

What if I have leftovers?

The anchovy cream sauce contains raw egg yolks, so it must be eaten fresh and not left out. You can store leftovers in the fridge for up to one day. I do not recommend freezing any part of this dish.

Equipment

All you need is a blender! Some people will try to convince you that you must make an anchovy Caesar sauce by whisking it for hours by hand. And that isn’t try. I make this dish for my private chef clients all the time, and I just throw it all in the blender at once. It’s always fine.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

A plate of green beans covered in an anchovy cream sauce and a bacon panko breadcrumb topping.

Green Beans With Anchovy Cream Sauce & Bacon Breadcrumbs

Rosanna Stevens
I love this side dish of warm green beans in an anchovy cream sauce topped with crispy bacon panko breadcrumbs; it's full of umami and texture.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 423 kcal

Equipment

Ingredients
 

  • 350 grams (12 oz) Fresh green beans
  • 4 Rasher of bacon
  • 50 grams (½ cup) Panko breadcrumbs

Anchovy cream sauce

  • 2 Egg yolks
  • 6 Anchovies
  • 1 tbsp Dijon mustard
  • 100 ml (½ cup) Oil
  • 2 Garlic cloves
  • 1 tbsp Lemon juice
  • 1 tbsp Worcestershire sauce
  • Salt and cracked black pepper

Instructions
 

Make the bacon breadcrumbs

  • Fry your bacon in a pan until crispy, then remove to a paper towel-lined plate.
  • In the same pan to utilise the bacon fat, toast the breadcrumbs until golden brown. Now blend the two together until you have a crumb.

Make the anchovy sauce

  • Place all the ingredients except the parmesan into a jug and blend until smooth. Then add the parmesan and blend again.
  • Taste the anchovy sauce, and add Worcestershire sauce to your preference, and season with salt and pepper as needed. Add more lemon if it needs brightening, and mix in some room-temperature water to thin it out if it is too much of a paste.

Cook the green beans and assemble

  • Bring a pot of salted water to the boil and cook the beans in it for 5-7 minutes. You want them to be tender but still have some bite, rather than a crunch. Don't overcook them, or they will go floppy. Drain and set aside.
  • Toss the hot green beans in the anchovy cream sauce to warm it up, and serve topped with the bacon crumb.

Notes

If you cannot have raw egg yolks, substitute them for 2 tbsp of mayonnaise. 
Panko is best for the crunch factor, or you can also blend a bag of croutons. 
Store leftovers in the fridge and consume within one day. Do not leave out for prolonged periods on the counter. 

Nutrition

Calories: 423kcalCarbohydrates: 17gProtein: 9gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 115mgSodium: 350mgPotassium: 335mgFiber: 3gSugar: 4gVitamin A: 751IUVitamin C: 13mgCalcium: 87mgIron: 2mg
Tried this recipe?Let us know how it was!

Wine Calculator: How Many Bottles to Buy for Your Party or Wedding

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Hosting can be tricky! In this post, you will find a free and easy wine calculator tool to help you figure out how much wine to buy for parties. Simply enter your guest count and glasses per guest into the calculator to see exactly how many bottles you’ll need to buy. I have also expanded this into a comprehensive guide covering all wine-related topics you might need, based on reader queries I have received over the years!

How much wine to buy for a party.

How many bottles of wine do I need for my event?

Use this calculator tool to figure out how many to buy!

Wine Bottle Calculator

Wine Calculator

A standard bottle of wine contains about six glasses. A good rule of thumb is to plan for two to three glasses per guest over a two- to three-hour event, or more if the gathering is longer. Always round up so you don’t run short.

How much wine should I allow per guest?

On average, guests will drink between half a bottle and one full bottle each, depending on the length of the event and whether other drinks are being served. For a weeknight dinner party, plan on about two glasses per person. For weddings or receptions (or weekend dinner parties), three to four glasses is more realistic. The younger generations (Gen Z) do drink less overall compared to others, so this should also be a factor when considering how much wine to buy for a party.

Should I buy extra bottles?

Yes. It’s always safer to have more wine than you think you’ll need. A cushion of about 10–15% extra ensures that no one goes without, and unopened bottles can usually be saved for future occasions or returned to the store, depending on the retailer’s policy.

Wine glasses filled with tasting measures of white wine at a wine tasting.

What’s the right mix of red, white, and rosé?

This depends on your menu, the season, and your guests’ preferences. A common split is 50% red, 40% white, and 10% rosé or sparkling. For summer events, lean toward white and rosé; for cooler months or heavier meals, stock more red wine. While it used to be true that men drank more red wine, statistically, it now leans more towards women!

Should I provide sparkling wine or champagne?

Sparkling wine is always a celebratory touch that elevates an occasion, and people enjoy it. You may not need it for the entire event, but a glass for toasts or cocktail hour adds elegance. One bottle of sparkling wine serves about six guests for a toast, but I tend to err on the side of caution and allow only five glasses out of each bottle because champagne flutes can be rather large!

A glass of wine being poured.

How do I choose wines if I don’t know my guests’ preferences?

Stick to versatile, crowd-pleasing varietals. For red, Merlot, Cabernet Sauvignon, and Pinot Noir are safe bets. For white wine, Sauvignon Blanc, Pinot Grigio, and Chardonnay tend to appeal to most people. Avoid aromatic wines like Grüner Veltliner or Gewürztraminer, which can be more of an acquired taste (although they pair wonderfully with certain foods).

How much should I budget for wine?

Budget depends on the scale of your event and the wines you select. A general estimate is $8–15 per guest for wine alone. Buying by the case often brings discounts of 10–20%, which makes it more cost-effective for larger gatherings.

How should I serve the wine?

You can serve wine in a few ways: by placing bottles on each table, setting up a staffed bar, or creating a self-serve station. For formal events, bar service is often best, while casual gatherings may work well with wine on tables or buffet-style.

Place ice buckets on the table for wines that need to be served chilled, or to save space, place cooling sleeves around the bottles.

Do I need to chill the wine?

Yes. White and sparkling wines should be chilled before serving — ideally for several hours. Red wine is actually best served slightly below room temperature, so a short chill of 15–20 minutes before serving can actually enhance the flavor. However, this is not as important as chilling the white wine, rosé wine, or sparkling wine, so prioritise that.

How far in advance can I buy the wine?

Wine doesn’t spoil quickly, so you can purchase it weeks or months in advance if stored properly in a cool, dark place. If you know you have a big event coming up, you can look out for deals at wine merchants or big supermarkets to get the best value.

What’s the best way to transport and store wine for an event?

Keep bottles upright during transport, and avoid leaving them in hot cars. At the venue, store white and sparkling wine on ice or in coolers. Red wine should be kept at room temperature or slightly cooler.

What ‘safe’ wines go well with any menu?

Pairing wine with food enhances both. Lighter dishes such as fish, chicken, or salads pair well with white wines like Sauvignon Blanc or Chardonnay. Reds like Cabernet Sauvignon or Syrah complement richer dishes such as beef or lamb. If you’re unsure, Pinot Noir is a flexible red, and Pinot Grigio and cool climate Chardonnays are versatile whites.

Do I need different wines for cocktail hour and dinner?

Not always, but it can elevate the experience. Sparkling wine or sparkling rosé is a refreshing choice for cocktail hour, while a mix of red and white works well for dinner. Offering variety helps match different courses and tastes.

Here are some other useful posts to read next to help you host the best events:

How much wine do I need for a party?

How To Cook Whole Side Of Salmon En Papillote

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I love cooking a whole side of salmon. You simply wrap it up in a foil or parchment parcel with some flavorings and let it bake and steam to flaky perfection. There are several ways to add flair, so I’ve put together a professional guide with all my tips and four different recipes for flavoring. This whole side of salmon recipe is perfect for a crowd at any time of year!

A whole side of salmon en papillote sliced up into individual portions.

It’s always a bit more daunting to cook a whole fish, a big joint of meat, or just something you haven’t done before. There is more expense involved, and it is usually for a group of other people, so you want to get it right! Here is everything you need to know about cooking a whole side of salmon, the failsafe way.

What to order from the fishmonger

A fish stall at a market showing whole sides of salmon for sale.

You want to ask your fishmonger for a fresh, whole side of salmon, with skin-on and pin-boned. If they have skinned it, then that’s fine too, but it is easier to carve with the skin on, as it holds it together.

A side of salmon is an entire fillet running the length of the fish from head to tail. Salmon sides can range in weight and thickness depending on the size of the fish, but you’d usually be looking at between 1.2–1.8 kg (2.5–4 lbs) for farmed Atlantic salmon. Wild salmon is smaller and with leaner flesh, so you’ll need more of it, and it requires a slightly different cooking process (more on this below).

How many people will a whole side of salmon feed?

You can feed 6–10 people from a 1.2–1.8 kg (2.5–4 lbs) side of salmon. But if you are serving it as part of a spread with lots of sides or other main dishes, you can get more portions out of it. I have fed 13 out of a big side of salmon before. It will partly depend on how it has been filleted and how large your oven tray is as to whether or not you can fit the whole thing on!

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to cook a whole side of salmon.

What flavorings to add to salmon en papillote?

The easiest formula to follow is citrus, herbs, aromatics, and fat. Here are some basic combinations that will give you a variety of flavor profiles to fit any occasion:

For a classic, fresh taste

  • Slices of lemon
  • Fresh dill and/or tarragon
  • Two tablespoons of capers
  • Drizzle of olive oil
  • Salt and cracked black pepper

For a Mediterranean flavor

  • Slices of lemon
  • Fresh basil
  • Dried oregano
  • Crushed garlic cloves
  • Whole cherry tomatoes
  • Pitted olives
  • Drizzle of olive oil
  • Salt and cracked black pepper

Asian Ginger-Soy

  • Slices of lime
  • Crushed garlic
  • Slices of fresh ginger root
  • Fresh coriander/cilantro
  • Spring onion
  • Splash of soy sauce and rice wine
  • A drizzle of sesame oil

Thai-inspired

  • Slices of lime
  • Crushed garlic
  • Slices of fresh ginger
  • Diced lemongrass
  • Fresh red chili pepper slices
  • Fresh coriander/cilantro and fresh mint
  • Canned coconut milk

I always like to have compound butters in my freezer, and I use these as quick ways to add flavor to the sides of salmon. Simply put a couple of tablespoons on top and let it melt over the salmon side while it cooks. For a light, fresh option, try a dill butter. For something punchier, try a chimichurri butter. You can also add a splash of white wine or vermouth to add a bit more depth!

Dill butter in a scallop shell surrounded by fresh dill.

How to prepare a whole side of salmon

Measure the side of salmon against your oven tray to see if you need to trim any of the tail end. You need it to fit neatly inside the foil parcel on the oven tray. Run your fingers over the surface of the fish to check for any other pin bones and remove these with fish tweezers if needed.

Place the salmon on a long piece of foil that you have brushed with oil and season with salt and pepper.

Add your seasonings (see my list of suggestions below) and then drizzle with more olive oil before sealing the parcel by folding the edges together and pressing down with a fork.

A side of salmon prepped for cooking with lemon and herbs.

Cook it low and slow

When I cook a whole side of salmon en papillote, I prefer to keep the oven low to let it cook evenly. It’s a fatty fish, so it won’t dry out, and the low and slow approach keeps it really juicy and stops it from producing too much albumin (the white stuff).

Preheat the oven to 150°C/300°F.

Place the salmon side en papillote in the preheated oven and let it cook for 25-30 minutes.

Take the salmon out of the oven, but don’t open it. Let it rest and continue to gently steam for another 15 minutes while still in the parcel. You are aiming for an internal temperature of 50–52 °C (122–125 °F).

Carefully open the foil parcel using a fork to release the edges. The steam will be hot, so be careful if using your hands!

Use a sharp knife or a fish slice to carve the salmon into pieces.

A whole side of salmon en papillote sliced up into individual portions.

What if I am cooking wild salmon?

Wild salmon will require more fat and less cooking time. Shave 3–5 minutes off the clock and add more olive oil or butter to the parcel.

A side of wild salmon may be ready in as little as 15–18 minutes. Always err on the side of caution, as it can be very dry and firm if you overcook it. You are aiming for an internal temperature of 48–50 °C (118–122 °F).

Top tip

Don’t serve this salmon steaming hot straight out of the oven. Let it rest in the parcel for 15 minutes before opening it. It will stay warm and juicy.

Can I serve salmon cold or at room temperature?

Yes! This whole salmon side recipe is just as delicous cold or at room temperature as it is hot.

What classic sauces go best with salmon?

Try mixing some fresh dill or tarragon with lemon juice and crème fraîche for an easy sauce. Fancier options include a lemon beurre blanc.

Wine Pairing

A white wine with some structure and acidity will work well against the fattiness of salmon. Try a Chardonnay, Albariño, Off-dry Riesling, or an Assyrtiko, depending on the flavor profile of the dish.

What if I have leftovers?

Store leftovers in the fridge and use within 2-3 days. I like to make fish cakes with leftover cooked salmon! Mix the fish with some mashed potato, Dijon mustard, and fresh dill, and use a bit of an egg as a binder. Form into patties and chill to firm up. Dust them with flour before pan frying or dredge them in flour–egg–breadcrumbs for a crispy coating.

Can I freeze it?

No, it won’t defrost well, so avoid freezing.

Equipment

You will need oven trays and aluminum foil.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

A whole side of salmon en papillote sliced up into individual portions.

How To Cook Whole Side Of Salmon En Papillote

How to make a juicy side of salmon cooked to perfection in a foil parcel. Includes four flavorings and professional tips to suit any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 15 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 10 people
Calories 271 kcal

Equipment

  • 1 large oven tray
  • fish tweezers for pin bones

Ingredients
 

  • 1.8 kg side of salmon skin-on, and pin-boned
  • 2 tsp Salt and cracked black pepper

Classic Dill and Lemon

  • 1 Lemon
  • 20 grams Fresh dill or tarragon
  • 2 tbsp Capers
  • 1 tbsp Olive Oil

Mediterranean

  • 1 Lemon
  • 10 Pitted Olives (sliced)
  • 20 grams Fresh basil
  • 10 Cherry tomatoes
  • 5 Sundried tomatoes (chopped)
  • 1 tsp Dried oregano
  • 2 cloves Crushed Garlic
  • 1 tbsp Olive Oil

Asian Ginger-Soy

  • 1 Lime
  • 2 tbsp Fresh ginger root
  • 2 tbsp Soy sauce
  • 2 tsbp Rice wine
  • 20 grams Coriander/cilantro
  • 1 tsbp Sesame oil

Thai-Inspired

  • 1 Lime
  • 1 Red chili pepper
  • 2 tbsp Fresh ginger root
  • 2 Crushed garlic cloves
  • 1 tbsp Lemongrass
  • 20 grams Fresh coriander/cilantro and fresh mint
  • 4 tbsp Coconut milk

Instructions
 

  • Preheat the oven to 150℃/300℉
  • Remove any pin bones from the salmon side and trim the tail end so it fits the tray.
  • Place the side of salmon onto a long piece of foil on an oven tray and scatter over your flavorings of choice. Fold the foil over the top to form a parcel, and seal the sides and end by folding it over and pressing it tightly closed.
  • Bake the salmon for 25-30 minutes in the oven, then remove and let it steam on the counter for another 15 minutes before opening the parcel.
  • Carefully undo the parcel and slice into individual portions. Can be served hot, room temperature, or cold.

Notes

The above recipe is for farmed salmon. If you are using wild salmon, double the amount of oil, and take 5 minutes off the cooking time. 
The target internal temperature for farmed salmon is 50–52 °C (122–125 °F). 
The target internal temperature for wild salmon is 48–50 °C (118–122 °F)
Store leftovers covered in the fridge and consume within 2-3 days. 

Nutrition

Calories: 271kcalCarbohydrates: 1gProtein: 36gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 99mgSodium: 80mgPotassium: 896mgFiber: 0.2gSugar: 0.2gVitamin A: 77IUVitamin C: 2mgCalcium: 24mgIron: 2mg
Tried this recipe?Let us know how it was!

Fire-Roasted Tinned Fish With Black Olives, Mint & Almonds

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Fire-Roasted Tinned Fish is a really fun cooking hack that can also be made into a gourmet experience! Using just a paper towel and a few basic ingredients, you can create a fancy snack using tinned fish that everyone will enjoy watching you make.

Fire roasted tinned fish on a platter with herbs, olives and almonds.

If you’ve seen videos on TikTok of someone setting fire to tinned fish, you’re not alone. Here’s a fancy tinned fish recipe to try when you want to add a bit of flair (and flame) to proceedings! I was private cheffing in the South of France when my client showed me a video of someone doing this on TikTok and asked if we could try it. And I was happy to oblige! It’s super easy, anyone can try it (safely, of course). There’s a video attached to the recipe card which might help if you’re feeling daunted. It’s really easy!

Rosanna Stevens private chef serving fire roasted tinned fish.

Ingredient notes

I like to use tinned mackerel in oil for this tinned fish recipe as it’s a delicous oily fish with tons of flavor. You could also use tinned sardines if you prefer. After I’ve set fire to the tinned fish (and it takes around 10 minutes to get a bit of a char on there and warm it up), I top it with toasted flaked almonds, fresh herbs, and some black olives. It tastes delicious scooped onto crostini as a rustic-looking yet refined tasting canape during aperitivo time.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make fire-roasted tinned fish.

Safety first

It goes without saying that you should perform this trick outside, in an area with no wind and where you aren’t likely to set fire to anything else. One good idea is to place the tinned fish on the BBQ, but I just put it down on a stone pathway that was protected from wind and away from other fire hazards.

How to make fire-roasted tinned fish

A tin of fish with a paper towel on top soaked in oil.
  1. Fold a paper towel so it is slightly larger than the surface area of the tin. Press the paper towel into the tin of fish so it soaks up some of the oil.
Tinned fish fire roasting with a paper towel alight on top.
  1. Place the tinned fish and paper towel down and set fire to the paper towel. Let it burn for around 10 minutes.

Remove the flaming paper towel with tongs and turn the tin upside down to tip out the contents onto a serving plate. Top with your garnishes and serve!

A platter of fire roasted tinned fish garnished with herbs, olives and almonds.

Top tip

Use tinned fish in oil! Sometimes you will see tinned fish in tomatoes (or other sauces), and this will not work; you need the oil to be able to set fire to it.

How to serve

I like to serve fire-roasted tinned mackerel topped with the flaked toasted almonds, chopped herbs, and either slices of black olives or a black olive tapenade. Place it all on a platter and put a bowl of crostini next to it, along with some forks, so people can scrape it or scoop it.

Wine Pairing

There are a lot of flavors going on here, so I’d suggest a white wine with some structure behind it. Try an oaked white wine with some creaminess.

What if I have leftovers?

Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Can I freeze it?

This won’t freeze well, no.

Equipment

You’ll need a set of tongs to safely remove the flaming paper towel onto a tray; it will go out fast.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Fire roasted tinned fish on a platter with herbs, olives and almonds.

Fire-Roasted Tinned Fish With Black Olives, Mint and Almonds

Rosanna Stevens
Try setting fire to a tin of fish for a delicious spectacle of a dish you can share with friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
assembly 5 minutes
Total Time 30 minutes
Course Appetizer, canapes
Cuisine American
Servings 4 people
Calories 66 kcal

Equipment

  • tongs
  • Paper towels ideally unbleached and not colored

Ingredients
 

  • 2 tins mackerel or other fish in oil
  • 4 tbsp flaked almonds toasted
  • 1 tbsp mint fresh and finely diced
  • 1 tbsp parsley fresh and finely diced
  • 1 tbsp chives fresh and finely diced
  • 2 tbsp black olives or jarred tapenade

Instructions
 

  • Prepare your fresh herbs and toss the flaked almonds in a hot frying pan for a few minutes to toast them. Don't let them burn.
  • Open the tinned fish and fold a piece of paper towel so it is slightly larger than the surface area of each tin. It needs to stick out around an inch from the sides.
  • Press the folded paper towel into the surface of the oil so it soaks it up in the middle.
  • Place the tins of fish and paper towels in a safe, ventilated area with no wind or fire hazards.
  • Set fire to the dry edges of the paper towels and let them burn for around 10 minutes.
  • Carefully remove the flaming paper towels to an oven tray using tongs and then use the tongs to transfer the tins to the oven tray as well. The tins might be hot!
  • Tip the fire-roasted tinned fish onto a serving platter and top with the fresh herbs, black olives, and toasted almond flakes. Serve with crostini.

Video

Notes

Use tins of fish in oil! Not other sauces like tomato, etc.
Mackerel works especially well with this recipe. 
Don’t leave the flaming tins of fish unattended! 

Nutrition

Calories: 66kcalCarbohydrates: 3gProtein: 2gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 0.4mgSodium: 65mgPotassium: 91mgFiber: 2gSugar: 0.5gVitamin A: 188IUVitamin C: 2mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!

Steak Tartare With Panko Egg Yolk

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This steak tartare with a crispy panko egg yolk is a client favorite, and something I make for myself all the time, too. The steak tartare melts in the mouth, and the panko egg yolk on top adds a bit of flair and the perfect crunch. Steak tartare is so easy to make; all you need is fresh, good-quality meat, and you’re almost there.

Steak tartare with a panko egg yolk.

What kind of steak for tartare?

I personally always use a fillet steak (also known as filet mignon or tenderloin steak) for tartare, as it is extremely tender and lean, which works best when served raw. It is the same cut of steak used for a Chateaubriand or Beef Wellington. We don’t want bits of raw, unrendered fat or connective tissue in our tartare, as it can be chewy. This makes it expensive, but as it is normally served as a starter, you do not need huge amounts of it.

I normally allow 75 grams of steak per person as a starter/first course, which is roughly 2.5 ounces.

Food safety

Do not use packs of ready minced beef (ground beef); always use a whole steak and cut it up yourself to be as safe as possible. Keep it chilled at all times and serve as fresh as possible. This isn’t a dish to make ahead and store. Make it and serve it.

Ingredient notes

The traditional recipe for steak tartare includes a mixture of other ingredients, including shallot, Dijon mustard, herbs, capers, and pickles. A raw egg yolk is the classic garnish, but I like to panko mine and deep fry them just before serving to give some more texture.

Use egg yolks from eggs that are pasteurized, or eggs from chickens that have been vaccinated against salmonella. As a note, all chickens in the UK are vaccinated against salmonella and are marked with the red lion stamp to prove this.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make steak tartare and panko egg yolk.

Prep the steak tartare ingredients

Assemble all your ingredients for the tartare mix first and prepare them before chopping the steak and assembling. This is a dish that needs to be as fresh as possible, so it should be eaten within two hours of preparation. I personally prepare the shallot/mustard mix and keep it in a bowl, then chop the steak fresh right before assembling and eating.

Grate the shallot as this gives a better moist texture. Finely dice the capers and cornichons, and mix them all up with the Dijon mustard, hot sauce (e.g., Tabasco), Worcestershire sauce, and parsley. Season with flaky salt and cracked black pepper. You can add a dash of mild olive oil if you prefer, but I find that the Dijon and grated shallot add enough moisture. For the best flavor, use Italian fish sauce (colatura di alici) rather than Worcestershire sauce if you can get hold of it.

Chop the steak

I recommend chopping steak tartare by hand, rather than using a food processor. You can decide how small you want the pieces, but I personally cut the fillet steak into long, thin strips, assemble them all together on a chopping board, and then chop them roughly with a knife (see the video in my recipe card).

Mix the chopped steak with the tartare mixture and set aside in the fridge until you have finished everything else.

Raw egg yolk in panko breadcrumb mix.

How to panko egg yolk

Make sure your egg yolks are cold before you begin. They need to be as cold as possible if you want them to still be runny on the inside! Separate the eggs and place the yolks in the fridge at least an hour beforehand.

Place the panko breadcrumbs, salt, pepper, garlic powder, and Italian herb seasoning into a shallow bowl and toss to combine. To panko the egg yolk, gently slide it into the bowl and use a fork to flick the mixture all over to coat it. You can use the fork to slide underneath the panko yolk and pick it up, then transfer it into the oil.

Heat a neutral oil suitable for deep-frying (e.g., vegetable oil or another oil with a high smoke point) until it reaches 180°C/355°F. If it’s too cold, the panko will take too long to cook, the egg yolk will harden, and the oil will seep into the panko and make it greasy, too. If the oil is too hot, the panko can burn, and it is also unsafe to push an oil past its smoke point.

Place the egg yolk into the hot oil and let it cook for around 10-15 seconds maximum if you want the yolk runny. Then lift it out with a fork and transfer it to a paper towel-lined plate.

Steak Tartare with runny panko egg yolk.

How to serve steak tartare

For a fine dining look, toast some bread and cut it into circles. Spread the steak tartare on top in an even layer, and then garnish with panko egg yolk and fresh chives.

Wine Pairing

Serve a fruity Burgundy or other Pinot Noir with steak tartare.

Top tip

You can re-use the oil for deep frying, simply wait for it to completely cool, and then sieve it to remove any leftover crumbs. Pour it into a sterilized container and use it another few times. Discard it if it smells rancid or develops a dark, smoky color.

What if I have leftovers?

Steak tartare should be made and eaten fresh, not stored. If you do have leftovers, form them into patties and fry them like a burger, ensuring they are cooked through.

Can I freeze it?

No, do not freeze steak tartare.

Equipment

A decent knife is all you need! I also use a fine cheese grater for my shallots.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Steak Tartare with panko egg yolk.

Steak Tartare With Panko Egg Yolk

Rosanna Stevens
This steak tartare with a crispy panko egg yolk melts in the mouth, and the crispy yolk on top adds a bit of flair and the perfect crunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine French
Servings 4 people
Calories 293 kcal

Equipment

  • sharp knife

Ingredients
 

  • 300 grams (10 oz) Steak fillet, filet mignon, tenderloin
  • 1 Shallot Adjust to taste depending on strength
  • 1 tbsp Dijon mustard
  • 1 tbsp Capers
  • 4 Cornichons /baby gherkins
  • 2 tsp Worcestershire sauce
  • 2-3 dash Hot sauce e.g. Tabasco
  • 1 tsbp Parsley finely chopped
  • Flaky salt and cracked black pepper

For the egg yolk

  • 4 egg yolks cold
  • 150 grams (1 cup) Panko breadcrumbs
  • ¼ tsp Garlic powder
  • 1 tsp Italian herb seasoning

To serve

  • 4 slices of bread toasted

Instructions
 

  • Grate the shallot and finely dice the capers and cornichons. Mix them with the Dijon mustard, hot sauce (e.g., Tabasco), Worcestershire sauce, and parsley. Season with flaky salt and cracked black pepper. 
  • Cut the fillet steak into small, evenly sized pieces using a sharp knife. Combine it with the tartare seasoning mixture and refrigerate while prepping the egg yolk.
  • Heat a neutral oil in a saucepan, ensuring the depth is around 3 inches.
  • Combine the panko breadcrumb ingredients and carefully place an egg yolk into it. Toss the panko over the yolk with a fork and then lift it out and into the hot oil.
  • Deep fry each egg yolk for 10-15 seconds or until the panko is golden, then gently remove to a paper towel-lined plate with a fork.
  • Serve the steak tartare on a piece of toast, topped with the panko fried egg yolk.

Video

Notes

To make this into a main course, double the quantities, so allow for 150g of steak per person (5 ounces) 
Do not make ahead and store – this dish needs to be eaten as soon as possible after assembly. If you have leftovers, fry them up into patties and cook through. 

Nutrition

Calories: 293kcalCarbohydrates: 43gProtein: 11gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 194mgSodium: 580mgPotassium: 188mgFiber: 3gSugar: 5gVitamin A: 291IUVitamin C: 1mgCalcium: 136mgIron: 4mg
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Fennel Tomato Salad With Colatura Di Alici & Capers

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A shaved fennel tomato salad with colatura di alici and salted capers, topped with crispy panko breadcrumbs. It’s light and refreshing but with a salty hit that works in hot weather. It’s also extremely quick to assemble and serve, so basically, the perfect summer tomato salad!

Fennel tomato salad on a plate with panko breadcrumbs, basil and capers.

Ingredient notes

You may need to visit an authentic Italian deli to make this dish, but it is worth the trip. Colatura di alici is an Italian fish sauce made from salt and anchovies. As the anchovies ferment in salt within chestnut barrels, they release an amber liquid. I love adding it to salad dressings as it really lifts all the flavors and adds a punch of umami.

A bottle of Italian colatura di alici.

I’m also using another Italian specialty in this salad,  capperi al sale. These Sicilian capers preserved in sea salt are the best there is, and they work perfectly in this dish. If you can’t get hold of them, you can use ordinary capers.

Salted capers in a container.

Needless to say, we don’t need to add any further salt to this tomato salad! But salt with ripe tomatoes is a match made in heaven.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make Tomato Salad With Colatura Di Alici & Salted Capers.

A punnet of fresh tomatoes and basil.

Instructions

Put the panko breadcrumbs into a dry frying pan over medium-high heat. Crack over some black pepper, and add a little bit of garlic powder. Toss every once in a while and turn the pan off when you can see a lot of golden brown. They turn fast, so don’t leave them unattended. Always, always, season panko breadcrumbs, or they just taste bland. Normally, I’d add salt to these breadcrumbs, but not today, as we have a lot of salt in the Coluatura di alici and the capperi al sale.

Use a mandolin to slice your fennel and shallot. I like to shave them on the smallest setting so they are paper-thin, almost like ribbons, but you can make them thicker if you prefer. Watch your thumb on the mandolin! Use the mandolin guard.

I like to use a mixture of cherry tomatoes and larger varieties, and then I cut them in different ways to give more visual interest on the plate.

Arrange the shaved fennel and shallot on top of the tomatoes, and then scatter the capers over them. Drizzle with the colatura di alici, and then add a glug of extra-virgin olive oil. Finally, add the toasted panko and garnish with fresh basil.

A plate of fennel tomato salad with colatura di alici , panko, basil and capers.

Top tip

Don’t add the toasted panko until the last minute, or it will soak up the moisture from the tomatoes and you’ll lose the crunch.

How to serve

I love pairing this salad with a main course like whole baked sea bream.

Try adding other vegetables like some shaved baby courgettes or a few black olives. Instead of panko, serve it with some chunky ciabatta croutons to give more of a Panzanella feel to it.

If you want to add more protein to the salad itself, try this with some flaked tuna. Either from a can, or buy a tuna steak, drizzle with oil and sear it in a hot pan before squeezing over some lemon and tearing it apart.

Wine Pairing

The colatura di alici is full of umami and saltiness, so you need something acidic to balance that. Serve a crisp Northern Italian white wine, like a Vermentino.

A table of dishes, including whole baked sea bream, fennel tomato salad, and potato salad.

What if I have leftovers?

You can store leftovers in an airtight container in the fridge for 2-3 days, but the panko will go soggy, so attempt to eat all of this bit if you can and then make some more when finishing it up!

Can I freeze it?

Nope.

Equipment

A mandolin will help you shave fennel into really thin and even slices, but you can also just use a sharp kitchen knife.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Fennel tomato salad on a plate with panko breadcrumbs, basil and capers.

Fennel Tomato Salad With Colatura Di Alici & Capers

Rosanna Stevens
A shaved fennel tomato salad with colatura di alici and salted capers, topped with crispy panko breadcrumbs. It's light and refreshing but with a salty hit that works in hot weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 110 kcal

Equipment

  • mandolin slicer

Ingredients
 

  • 1 Large fennel bulb
  • 2 Coeur de Boeuf tomatoes (beefsteak tomatoes) Or other large variety
  • 10 Cherry tomatoes
  • 2 tbsp Salted capers (capperi al sale)
  • 4 tbsp Panko breadcrumbs
  • ⅛ tsp Garlic powder
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Colatura Di Alici
  • 5 leaves Fresh basil
  • Cracked black pepper

Instructions
 

  • Toss the panko in a hot frying pan over medium-high heat until golden brown. Season with the garlic powder and cracked black pepper.
  • Shave the fennel bulb into ribbons and slice up the large tomatoes into chunks and segments, varying the shapes and sizes. Slice the cherry tomatoes into halves and some into quaters.
  • Place the tomatoes onto a serving platter and arrange the shaved fennel bulb on top.
  • Scatter the capers over the dish and drizzle with extra-virgin olive oil and the colatura di alici. Garnish with the toasted panko and basil leaves.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days.
The panko will soak up moisture and soften over time, so try to wait to add this until the last minute. 
Add some tuna to bulk this out into a main course.

Nutrition

Calories: 110kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 576mgPotassium: 518mgFiber: 3gSugar: 6gVitamin A: 838IUVitamin C: 25mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!

Artichoke Heart and Potato Salad with Asparagus and Sauce Gribiche

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Artichoke Heart and Potato Salad with Asparagus and Sauce Gribiche is on my permanent rotation during the Summer. Boiled new potatoes are tossed in hot oil to get a bit of color on them before being mixed with artichoke hearts and roasted asparagus spears. A tangy boiled egg vinaigrette (sauce gribiche) perfectly finishes things off, and we serve it on a bed of fresh salad leaves. Trust me, everyone always loves this dish!

artichoke, potato and asparagus salad with boiled egg vinaigrette on a platter.

A tasty and filling summer salad

Asparagus with sauce gribiche is a classic flavor combination, and I like to pack it out into a more substantial dish with some artichoke hearts and warm potatoes. Sauce Gribiche is a vinaigrette made with chopped boiled eggs, and it has the most amazing creamy texture. While it might seem odd to add boiled eggs to a salad dressing, it really is delicious. It makes for a filling lunch salad or BBQ side that is also rich, full of flavor, and texture.

Ingredient notes

Use new potatoes that are waxy (like Yukon Gold, Vivaldi, etc) as they won’t go fluffy and will brown nicely in the pan after we boil them. Fresh herbs are essential in the boiled egg dressing; definitely do not use dry herbs.

If possible, buy thicker asparagus spears so that they retain some bite. The really dainty thin ones can get a bit lost in the chunkiness of this summer salad.

I use jarred artichoke hearts in this potato asparagus salad; it’s just so much easier than preparing them yourself. You can also use some of the oil they are stored in for the dressing (and other future salad dressings).

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make Potato, Artichoke Heart & Asparagus Salad With Sauce Gribiche.

Make the egg salad dressing

Chopped hard boiled eggs on a wooden board.

Hard-boil the eggs in a pot of boiling water, then peel and roughly chop into small pieces. Depending on the size of the eggs, it will take 8-12 minutes. We don’t want a jammy middle.

Boiled egg vinaigrette in a bowl.

Combine the chopped boiled eggs with the other vinaigrette ingredients and season to taste with salt and pepper. It needs quite a bit of salt as the eggs make it very creamy and thick.

Prepare the salad ingredients

Place the potatoes in a pot of salted water and bring to a boil over high heat. This helps them cook evenly, rather than putting them straight into boiling water. Once the water starts boiling, it will usually take around 12 minutes for them to be cooked and tender. Try not to overcook them, or the skins start to flake off.

Drain and let the potatoes air dry completely. Then toss them in a hot pan with olive oil until browned on one or all sides. Season them as they fry with a pinch of salt, pepper, and garlic powder. You could also add some Italian seasoning.

Roast the asparagus in a preheated oven at 200C/400F for 5 minutes on a tray drizzled with olive oil, salt, and pepper. They just need a quick blast. If the spears are really skinny, they will hardly take any time. Really thick ones might take closer to 10 minutes.

Alternatively, you can steam or boil the asparagus for a few minutes, just until tender. Don’t overcook asparagus spears, or they go floppy and eventually mushy. I like to then slice them in half or cut them into pieces on a diagonal for nice presentation.

Assemble the salad

In a bowl, toss the potatoes and artichoke hearts with half of the dressing. Reserve the rest to add on top.

Spread a base layer of salad leaves on a platter and top with the dressed potatoes and artichoke hearts. Garnish with the roasted asparagus and remaining dressing.

A summer salad of asparagus, potato and artichoke on a bed of leaves with a sauce gribiche.

Top tip

If you’re short on time, you can skip the step where you fry the boiled potatoes. But I do love doing this to get some color and a bit of extra flavor in there.

The dressing can be made a day in advance as well to save more time!

How to serve potato asparagus salad with artichokes and gribiche

I like to serve this artichoke, roasted asparagus, and potato salad as part of a spread with some of my other classics that I make all the time for clients, but also friends and family!

Check out my summer salads round-up as well to see all the best salad recipes in one place.

Wine Pairing

You will need something crisp and full-bodied to handle the big flavors and textures in this artichoke, potato, asparagus salad with egg vinaigrette dressing. Try an unoaked Chardonnay, a Sauvignon Blanc, or a light-bodied red, such as Beaujolais.

Artichoke, potato asparagus salad on a table next to another salad.

What if I have leftovers?

This artichoke, asparagus, egg, and potato salad is best enjoyed fresh, but will keep for 1-2 days in the fridge in an airtight container. If you make everything in advance and then assemble before serving, let things come up to room temperature first.

Can I freeze it?

No, don’t try to freeze any of the components of this artichoke and potato salad.

Useful equipment

A big pot to boil the eggs and the potatoes. I often do them together to save on washing up!

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Artichoke, potato asparagus salad with boiled egg vinaigrette.

Artichoke Heart and Potato Salad with Asparagus and Sauce Gribiche

Rosanna Stevens
Artichoke Heart and Potato Salad with Asparagus and Sauce Gribiche is on my permanent rotation in Spring and Summer. It's full of texture and flavor, with a rich and creamy egg vinaigrette dressing.
Print Recipe Pin Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine French
Servings 6 servings
Calories 319 kcal

Equipment

Ingredients
 

  • 750 grams (1.5 lb) new potatoes
  • 300 grams (0.5 lb) artichoke hearts jarred/store-bought
  • 240 grams (0.5 lb) asparagus trim off any woody ends
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • salt and pepper

Boiled egg vinaigrette dressing

  • 4 eggs
  • 2 tbsp Dijon mustard
  • 1 shallot diced
  • 4 tbsp white wine vinegar
  • 5 tbsp olive oil
  • 2 tbsp capers
  • 5 tbsp parsley diced
  • 3 tbsp chives diced
  • 1 lemon juiced
  • salt and pepper

Instructions
 

Prepare the ingredients

  • Cut the potatoes in half lengthways and place them in a pot of salted water. Bring to a rolling boil for 10-15 minutes or until tender. Drain and allow them to air dry completely.
  • Heat a frying pan or skillet with a tablespoon of oil and fry the potatoes with a pinch of garlic powder, salt, and pepper until they have a bit of color and are browned on one or all sides.
  • Drizzle the asparagus spears in olive oil, season with salt and pepper, and roast them in a preheated oven at 200℃/400℉ for 4-5 minutes.

Make the sauce gribiche dressing

  • Hard-boil the eggs. You can do them with the potatoes; they will take 10-12 minutes. Peel off the shells and roughly chop them into small pieces.
  • Mix the Dijon mustard, vinegar, olive oil, capers, fresh parsley, fresh chives, finely diced shallot, and lemon juice together in a bowl or jug. Stir in the chopped boiled eggs and season to taste with salt and pepper.

Assemble the artichoke, potato asparagus salad

  • Toss the potatoes and artichoke hearts with half of the dressing in a large salad bowl. Arrange the asparagus spears on top and garnish with the rest of the chopped egg vinaigrette (sauce gribiche).

Notes

You can prep the dressing in advance and keep it in a ziplock bag in the fridge overnight. To save time, buy jarred artichoke hearts. 
The salad dressing is creamy and rich, so it needs quite a bit of salt and acid. You may need to add more lemon juice or vinegar.
You will need a crisp and full-bodied wine to stand up to this salad. Try an unoaked Chardonnay, a Sauvignon Blanc, or a light Beaujolais. 

Nutrition

Calories: 319kcalCarbohydrates: 29gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 109mgSodium: 368mgPotassium: 728mgFiber: 5gSugar: 3gVitamin A: 821IUVitamin C: 42mgCalcium: 59mgIron: 3mg
Tried this recipe?Let us know how it was!

Sesame Crusted Tuna Akami

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Sesame-crusted tuna Akami is a classic Japanese dish that lets the ingredients shine. It’s simple, but has an incomparably buttery, melt-in-the-mouth texture paired with a nutty crunch. Here’s how to make perfectly seared tuna with sesame seed crust.

Sesame crusted tuna akami on a chopping board with a knife.

As a private chef, I get to work with premium ingredients, and fresh Bluefin tuna is one of the best. I keep it simple, as it doesn’t make sense to complicate matters when you are working with such delicious produce. For those who aren’t clued up on all things tuna, here are some notes that might help.

Bluefin vs. Yellowfin tuna

Bluefin tuna is a larger, more sought-after, and more expensive fish than yellowfin tuna. It has a richer taste and a buttery texture that melts in the mouth, making it ideal for sushi and sashimi. Simply put, Bluefin tuna is far superior to Yellowfin, if your budget allows.

Because Bluefin is such a delicacy, it is subject to more stringent fishing regulations due to its declining population, which pushes the price up further. At the time of writing, the sushi-grade Bluefin tuna I buy for my private chef clients costs £100 per kilogram from the famous London chef supermarket, Notting Hill Fish + Meat.

If your budget allows, use sushi-grade Bluefin tuna. And now that we have sorted out the best variety of tuna, we move on to cuts.

What cut of tuna for searing?

This will depend on your budget and your taste buds. Akami tuna is the red meat from the back of the tuna fish. It is lean and still very flavorful, but you get more for your money.

Other options are the toro, which is the tuna belly. Chu-toro and O-toro are a paler color and much fattier (see the photo below for a side-by-side comparison). They are the more expensive cuts. Both akami and toro cuts of tuna will work for sesame seared tuna, and in the photos in this blog post, I am using sushi-grade Bluefin tuna akami.

A fish counter full of Bluefin tuna, showing the difference between Akami and Toro.

What is sushi grade?

Sushi-grade fish is fish that is fresh and of high enough quality to be prepared and eaten raw. This means that it is processed (bled and gutted) and iced quickly after being caught, with minimal handling to minimise exposure to parasites. Sushi-grade fish is typically also flash-frozen to kill any parasites that may remain. As we are serving this seared sesame-crusted tuna akami raw (just lightly seared around the edges), it needs to be sushi-grade.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make seared tuna akami.

How to prepare tuna

Normally, I never recommend cooking meat and fish direct from the fridge as it promotes uneven cooking. However, in the case of sesame-seared tuna, we don’t want even cooking! We only want to sear the outside of the tuna and not the center, so it helps us if the fish is cold. Also, we want to be mindful of food safety. Keep the tuna in the fridge until you’re ready to cook it.

Pat the fish dry with paper towels to remove any excess surface moisture. Then prepare your sesame seed crust for tuna.

I like to use a mixture of roasted white and black sesame seeds for variation and flavor. Put them into a shallow bowl or onto a plate and mix in some salt and pepper.

Press the tuna steak into the sesame crust mix on all sides to evenly coat the tuna.

Bluefin tuna Akami in a bowl of sesame seeds.

Failsafe way to sear tuna

With a premium ingredient like bluefin, we want to be sure of success! I don’t want tuna sticking to the pan, and I don’t want to lose any of the sesame seed crust. Pans can vary, and even a good non-stick pan can have off days. So I use the parchment paper trick.

Cut a piece of parchment paper (non-stick baking paper) that is large enough to fit the piece of tuna on, but that fits inside your frying pan. It needs to be able to lie completely flat inside the pan without bunching up, creasing, or hanging over the edges.

Lightly grease the parchment paper with oil on either side. I like to use any old cooking oil on the bottom side and sesame oil on the top. We need to grease both sides to get good contact with the pan.

Place the parchment paper in the pan and press it down to seal it to the bottom. Turn on the heat to medium-high. When you can feel the heat coming off the pan, gently place the sesame crusted tuna onto the parchment paper. Let it sit there for 10-20 seconds, then use tongs to gently turn it over and do the same on every side (including the short sides and the ends).

Top tip

If it sizzles loudly when you put it in, do it for 10 seconds on each side. If it is a more gentle hiss, do it for 20. Frying with parchment paper is different, and you have to use your ears more. But make sure it is the same amount of time on each side to get an even sear.

Sesame crusted tuna sliced into thin pieces on a chopping board.

How to serve seared sesame crusted tuna

Slice the sesame seared tuna into 1cm pieces (1/4 inch) using a very sharp knife. Serve with sushi rice, edamame beans, and spring onions with a side of soy dipping sauce and perhaps some pickled ginger. It really doesn’t need a lot of fuss!

Wine Pairing

Try a New World Pinot Noir, like Oregon.

What if I have leftovers?

Always enjoy sesame crusted tuna as fresh as possible for food safety. Keep refrigerated and enjoy within 24 hours.

Equipment

Slice the seared tuna (and any sashimi) with a very sharp knife to get a clean line. Japanese knives are famous for a reason!

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Sesame crusted tuna akami on a chopping board with a knife.

Sesame Crusted Tuna Akami

Rosanna Stevens
Sesame-crusted tuna Akami is a classic Japanese dish with a buttery, melt-in-the-mouth texture and nutty, crunchy crust. Here's how to make perfectly seared tuna with sesame seed crust.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Course
Cuisine Japanese
Servings 2 people
Calories 424 kcal

Equipment

  • Frying pan with a flat base
  • tongs
  • sharp knife

Ingredients
 

  • 500 grams (1 lb) Tuna akami sushi grade
  • 3 tbsp black sesame seeds
  • 3 tbsp white sesame seeds /golden sesame seeds
  • salt and pepper
  • 1 tsp sesame oil

Instructions
 

  • Cut a piece of parchment paper that is large enough to fit the tuna on it, but not larger than the base of your frying pan.
  • Pat the tuna dry with a paper towel. Prepare a shallow dish or plate with your mixed sesame seeds, salt, and pepper.
  • Press the tuna into the sesame crust mix on all sides to evenly coat it all over.
  • Lightly grease both sides of the parchment paper with oil and place it in a frying pan over medium-high heat.
  • When the pan is hot, sear the sesame-crusted tuna for 10-20 seconds on each side, turning it gently with tongs.
  • Slice the seared tuna with a very sharp knife and serve with soy dipping sauce and sushi rice.

Video

Notes

As a main meal, I allow 200-250 grams of raw tuna per person, around half a pound. 
I use Bluefin Tuna Akami for this recipe. You can also use Otoro or Chutoro cuts. 
Make sure the piece of tuna sits flat inside the pan you are using for an even sear. Cut it in half if this works better for you. 
You don’t have to use the parchment paper trick, but this eliminates sticking to the pan and therefore preserves the sesame seed crust from flaking off.  
 

Nutrition

Calories: 424kcalCarbohydrates: 2gProtein: 60gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 98mgPotassium: 667mgFiber: 1gSugar: 0.02gVitamin A: 5458IUCalcium: 98mgIron: 4mg
Tried this recipe?Let us know how it was!

Crispy Smashed Potato Salad

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Crispy Smashed Potato Salad with crunchy sugar snap peas and a tangy dill dressing is the perfect summer side dish. It’s ideal for BBQs, light garden lunches, or a quick base with some protein for dinner.

Crispy smashed potato salad in a bowl with serving utensils.

In case you’re not familiar with smashed potatoes, they are boiled new potatoes that are then crushed onto a baking tray using a heavy, flat object and baked until they’re all crispy. They’re a real ‘texture’ dish as all the smashed, uneven edges and potato skins get really crispy and crackly, and then you also have some soft, fluffy potato pieces too.

Ingredient notes

The type of potatoes that you use really matters. You need potatoes without too much water in them, so smaller, new potatoes are best. In terms of varieties, Yukon Gold and Fingerling potatoes work well, as do Vivaldi potatoes and Jersey Royals. Avoid using large potatoes for baking, such as Maris Piper or King Edward.

I like sugar snap peas in potato salad as they add more of a vibrant color and extra crunch as well as flavor. You can swap them out for green beans, broad beans, asparagus, or normal garden peas if you prefer.

The base of the smashed potato salad dressing is Dijon mustard, mayonnaise, and a ton of fresh herbs, with dill as the ‘main’ herb and parsley and chives as backing singers. I like dill with Dijon mustard, but you could also use tarragon. Mint and basil are also other players you could bring in as the ‘main’ herb.

Dressing for crispy smashed potato salad in a bowl.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make crispy smashed potato salad.

Prep your ingredients

Snap peas on a wooden chopping board.
  1. Top and tail your peas to remove the stringy bits that run down the sides. Trust me, this makes a difference. Then cut them on a bias to give them a fancy look. Blanch them in boiling water for 2 minutes, then drain and set aside.
Potatoes in a pan of water.
  1. Put the potatoes in a pan of cold salted water and bring to a boil (this lets them cook evenly). Boil the potatoes for 10-15 minutes, or until tender. Drain and let them dry completely.

The key to really crispy smashed potatoes

If there is too much steam in the potato and in the oven, they won’t go super crispy. So, after boiling them, you need to let the potatoes completely steam dry before smashing them. Don’t rush! Drain them in a colander and either leave them there for an hour or so or spread them out on a clean surface to speed things up. Don’t put them in the fridge; this will not help us as it will make condensation form on the potatoes, and we need less moisture for optimal crispness.

Now liberally oil a baking tray and season it with salt and pepper. I also like to add some garlic powder. Place the potatoes onto it and use a mug or sturdy glass to press the potatoes down and smash them. Drizzle more oil, salt, and pepper on top.

Boiled potatoes smashed on a baking tray.
Baked crispy smashed potatoes on a baking tray.

Bake smashed potatoes in a preheated oven at 180C/355F. I find they take around 45 minutes to get super crispy, and it helps to flip them over with a spatula halfway through.

Throw everything together

Finely dice your herbs and make the mayonnaise-based dressing. Season to taste with salt and pepper and add more lemon juice if it needs a lift.

Toss the crispy smashed potatoes with the blanched sugar snap peas and the dressing and serve.

Top tip

A pastry brush can help coat the smashed potatoes thoroughly with the oil on the tray.

How to serve

I like serving smashed crispy potato salad alongside main courses like spatchcock chicken or crispy panko chicken, but it also works well with salmon en croute with dill cream sauce. You can also put a fried egg on top of it as an easy last resort!

A bowl of crispy smashed potato salad.

What if I have leftovers?

Store leftovers in the fridge in an airtight container for 2-3 days. The potatoes will lose some of their crispiness but none of their deliciousness.

Can I freeze it?

No, I do not recommend freezing a smashed potato salad. It will become mush.

Useful equipment

A decent set of baking trays will do you well. Avoid really flimsy ones as they don’t have very good heat distribution and can warp out of shape.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Crispy smashed potato salad in a bowl with serving utensils.

Crispy Smashed Potato Salad

Rosanna Stevens
Crispy smashed potato salad with crunchy sugar snap peas and a tangy dill dressing is the perfect side dish for lunch or a BBQ.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad, Side Dish
Cuisine British
Servings 4 people
Calories 331 kcal

Equipment

Ingredients
 

Smashed potatoes

  • 750 grams (1.5 lb) new potatoes
  • 2 tbsp olive oil
  • salt and pepper

Dressing

  • 4 tbsp mayonnaise
  • 2 tbsp Dijon mustard
  • 3 tbsp fresh dill finely chopped
  • 3 tbsp fresh parsley finely chopped
  • 3 tbsp fresh chives finely chopped
  • ½ tsp garlic powder
  • ½ tsp celery salt
  • ½ lemon juiced
  • 1 tbsp apple cider vinegar or white wine vinegar
  • cracked black pepper
  • 160 grams (6 oz) sugar snap peas

Instructions
 

Prep the potatoes and peas

  • Top and tail the peas and cut them on a bias into thirds.
  • Blanch the peas in salted boiling water for 2 minutes, drain, and set aside.
  • Place the potatoes into a large pot of salted water and bring it to a boil. Cook the potatoes for 15 minutes or until tender. Drain and allow them to completely cool and dry.

Smash and bake

  • Preheat the oven to 180℃/355℉.
  • Add oil to two baking trays and put the cooked, dry, cooled potatoes on top.
  • Use a coffee mug or other clean, hard object to squash the potatoes so they are smashed onto the tray.
  • Add more oil on top and season with salt and pepper.
  • Bake the smashed potatoes for 45 minutes, flipping carefully halfway.

Make the dressing

  • Combine all the ingredients and season to taste with salt and pepper. Add more lemon juice if needed.

Assemble and serve

  • Toss the smashed potatoes with the peas and dressing, add another squeeze of lemon, and serve.

Notes

Do not attempt to smash and bake the potatoes while they are still wet from boiling. They need to be completely dry to crisp up. 
Use a pastry brush to coat the smashed potatoes thoroughly with oil. 
Keep an eye on them in the oven; they may need longer than 45 minutes.
Try other herbs in the dressing instead of dill, such as tarragon, mint, or basil.
 

Nutrition

Calories: 331kcalCarbohydrates: 38gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 6mgSodium: 478mgPotassium: 935mgFiber: 6gSugar: 4gVitamin A: 830IUVitamin C: 74mgCalcium: 57mgIron: 3mg
Tried this recipe?Let us know how it was!

Pulled Mexican Short Ribs (Taco Filling/Nachos)

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The juiciest pulled Mexican short ribs to serve with tacos, nachos, rice, or on their own. They just fall off the bone, and the texture is unreal!

Mexican-style short ribs are one of my all-time favorites; you can just put them in the oven and forget about them. They’re rich and full of flavor, with the most amazing tender texture that just melts in the mouth.

Ingredient notes

You will need beef short ribs on the bone, which can be whole short ribs or cut into chunks. But make sure you keep the bone, as this adds so much flavor. We cook the beef ribs bone in and then pull the meat off at the last minute. As you’ll see from my photos, I use whole beef short ribs, which makes no difference other than the pot size you need to cook them in.

There are two parts to the seasoning of this Mexican short ribs recipe: a dry spice rub and a fresh ingredient sauce that then cooks down over several hours. Ideally, we want to add the dry rub ahead of time and let it sit uncovered in the fridge so it can permeate, and this also allows for a good sear on the ribs as we cook them.

I like to use smoked salt for extra depth of flavor, but you can use regular salt if you prefer. I unanimously use Maldon flaky sea salt in my cooking. I even travel with it! (not sponsored, just a fan).

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make pulled Mexican short ribs.

How to make pulled short ribs

You need to cook spicy Mexican short ribs low and slow to get that ‘fall off the bone’ tenderness. Don’t be tempted to rush this recipe; it is worth the wait!

  1. Make your spice mix and rub it all over your ribs. Then leave them out on the counter for an hour to come up to room temperature.
  1. Sear the short ribs in hot oil on all sides to get a good dark brown color. Then take them out of the pan and place them in an oven-proof dish.
  1. Fry grated onion, garlic, and diced chili in the pan until translucent, then add the beer, stock, and honey. Bring to a simmer, then pour it over the short ribs and cover with foil.
  1. Cook the Mexican shortribs in a preheated oven at 150C/300F for 3 hours until tender. Pull it off the bone, remove the foil, and cook for a further 45 minutes.

Top tip

For a better sear, add the spice rub the night before and leave the short ribs uncovered in the fridge.

Make sure you leave the bones in the pan for the final 45 minutes to get extra flavor and collagen.

Squeeze over fresh lime juice before serving and add fresh coriander/cilantro.

How to serve Mexican short ribs

I love to make a feasting table for everyone to dig into with these spicy pulled short ribs and a bunch of sides to go with them. I always put out some soft tacos, and then these dishes work perfectly alongside it:

Wine/drinks Pairing

I’d either serve a fruity, bold red wine with this Mexican pulled short ribs recipe, like a Malbec or a Tempranillo. Or a margarita jug!

What if I have leftovers?

The best thing about short rib recipes is that they often taste even better the next day! Store leftovers in an airtight container in the fridge and reheat gently in the oven or stovetop.

Can I freeze it?

Yes, you can freeze these spicy pulled short ribs. Use the leftovers within one month.

Equipment

I like to sear meat in stainless steel, but make sure your pan is big enough to fit the whole ribs in if they aren’t cut up into pieces.

Then, transfer to an oven-proof dish deep enough to accommodate the spicy Mexican short ribs and the cooking liquid.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Pulled Mexican Short Ribs.

Pulled Mexican Short Ribs (Taco Filling/Nachos)

Rosanna Stevens
The juiciest pulled Mexican short ribs to serve with tacos, nachos, rice, or on their own. They fall off the bone, and the texture is unreal!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 444 kcal

Equipment

Ingredients
 

  • 1.5 kg (3.5 lb) short ribs on the bone
  • 2 tbsp cooking oil

Dry rub

  • 2 tbsp Oregano
  • 2 tbsp Paprika
  • 1 tbsp Cumin
  • 1 tbsp Chili flakes
  • 1 tbsp Coriander
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Smoked salt or flaky sea salt
  • 1 tsp Cracked black pepper

Wet mix

  • 250 ml (1 cup) Beer e.g. Corona
  • 450 ml (2 cups) Beef stock
  • 1 Onion
  • 3 Garlic
  • 2 Chili
  • 2 tbsp Honey
  • 2 tbsp Lime juice

Instructions
 

  • Pat the short ribs dry with kitchen paper to remove any moisture from the surface. Mix the dry spice mix together and rub it all over your ribs. Leave them out on the counter for an hour to come up to room temperature.
  • Preheat the oven to 150℃/300℉
  • Heat oil in a large pan and when it's hot, sear the short ribs on all sides to get a good dark brown color. Watch that the pan isn't so hot that it burns the spices.
  • Remove the ribs to an oven-proof dish while you make the wet sauce.
  • Grate onion and garlic, and finely dice chili. Add this to the hot pan and stir to let it cook together into a mush. When translucent, add the beer, beef stock and honey.
  • Bring the sauce to a simmer and pour it over the short ribs. Cover the dish loosely with foil, and put it in the oven for 3 hours.
  • Take the dish out and pull the meat off the bones. Leave everything in the dish and cook uncovered for another 45 minutes to let the sauce cook down further and the meat tenderize even more.
  • Season with fresh lime juice and fresh coriander/cilantro before serving.

Video

Notes

For an even better sear, leave the ribs uncovered in the fridge overnight after you have applied the spice rub.
Serve with tacos, on top of nachos, or with rice. 
You can add more chili to taste if you like it super fiery. 

Nutrition

Calories: 444kcalCarbohydrates: 16gProtein: 38gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 108mgSodium: 299mgPotassium: 993mgFiber: 2gSugar: 8gVitamin A: 684IUVitamin C: 29mgCalcium: 79mgIron: 6mg
Tried this recipe?Let us know how it was!

Mint Coriander Rice With Toasted Rice Topping

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Give plain rice an upgrade! Mint coriander rice with toasted rice topping is loaded with fresh lime juice and herbs, and topped with toasted grains of rice that add some wonderful nutty crunch to contrast the fluffy basmati. This is one of my favorite side dishes.

Mint Coriander Rice With Toasted Rice Topping

If you love rice but find it can get a bit boring, try this recipe. It works with so many dishes, and I even eat it on its own. Toasting rice grains is a great way to add a bit of ooh la la to side dishes. But it’s so simple. Here’s how to make this easy side dish.

Ingredient notes

I use basmati rice universally. It has a delicious taste and texture, and a long, slender, and elegant grain. We mix it with fresh herbs and lime juice to jazz it up, and as always, fresh herbs are infinitely superior to dried and cannot be substituted in this recipe.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make mint coriander rice with toasted rice topping.

Toasted grains of rice in a pestle and mortar.

How to toast rice

Heat a heavy-based frying pan over medium heat on the stove. Avoid anything thin and metal that heats too fast, or you will burn the rice.

Add the dry, raw rice grains when the pan is hot and toast them for around 5 minutes, tossing occasionally until they reach an even golden brown color, then remove from the heat. Watch them, as they will burn quickly if you don’t pay attention. They will also continue cooking in the residual heat of the pan once you turn the heat off, so watch out for this too.

Pulse the toasted rice in a blender or crush with a pestle and mortar. Don’t crush/blend the rice too finely, or it will be dusty rather than crunchy.

How to perfectly cook basmati rice

For basmati rice, you need 1.5 times the amount of liquid to rice. I allow 65 grams of rice per person, or 1/3 of a cup.

Measure the rice and liquid (you can use water or stock/broth) into a saucepan and heat until it boils.

Turn the heat down to a very low simmer, cover, and cook for 10 minutes or until all the liquid has been absorbed and the rice is tender.

Finely dice the herbs and spring onion, and stir them into the cooked rice with a pinch of salt and the freshly squeezed lime juice. Spoon the mint coriander rice into a serving dish and top it with the toasted rice.

Mint Coriander Rice With Toasted Rice Topping.

Top tip

Always rinse rice before you cook it in cold water until the water runs clear.

If you are serving this mint coriander rice recipe with fish, use fish stock to cook the rice, and if you are serving it with meat, use that corresponding stock for maximum flavor. If in doubt, use vegetable stock.

How to serve

I love to serve this mint coriander rice with a variety of dishes. The flavor profile fits Asian cuisine perfectly, but I also serve it with Central American dishes. It even works as a BBQ side! The freshness of the lime makes it the perfect side dish.

Mint Coriander Rice With Toasted Rice Topping.

What if I have leftovers?

Store leftovers covered in the fridge and consume within 2-3 days. Only reheat rice once.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Mint Coriander Rice With Toasted Rice Topping

Mint Coriander Rice With Toasted Rice Topping

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Asian
Servings 6 servings
Calories 292 kcal

Equipment

  • 1 saucepan or casserole dish

Ingredients
 

  • 400 grams (2 cups) white basmati rice
  • 600 ml (3 cups) chicken, fish, or vegetable stock (or water)
  • 25 grams (½ cup) fresh mint leaves
  • 25 grams (½ cup) fresh coriander/cilantro
  • 3 spring onions
  • 2 lime juiced

For the toasted rice topping

  • 65 grams (⅓ cup) white basmati rice

Instructions
 

Toast the rice topping

  • Heat a dry frying pan over medium heat on the stovetop. When it is hot, add the smaller portion of rice and allow it to toast until golden brown, tossing occasionally to evenly cook it. This will only take 5 minutes, and watch it so it doesn't burn.
  • Remove from the heat and either pulse it in a small blender a few times or crush the toasted rice kernels in a pestle and mortar.

Make the mint coriander rice

  • Rinse the basmati rice in cold water until the water runs clear.
  • Place the rice and stock into a heavy-bottomed saucepan over medium heat. Bring it to the boil and then turn the heat down to a very low simmer and put the lid on.
  • Cook the rice on the stovetop over low heat for 10 minutes until all the liquid has been absorbed.
  • Fluff the rice with a fork and add the freshly squeezed lime juice, then stir through the finely diced herbs and spring onions. Season to taste with salt and pepper and serve in a large bowl topped with the toasted rice.

Notes

You can also use an oven or rice cooker to cook the rice, whichever works for you. 
Toasted rice will keep for a few days in an airtight container at room temperature. 
Store leftovers covered in the fridge and consume within 2-3 days. 
Don’t reheat rice more than once. 

Nutrition

Calories: 292kcalCarbohydrates: 60gProtein: 8gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 153mgPotassium: 268mgFiber: 2gSugar: 2gVitamin A: 532IUVitamin C: 10mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!
Mint Coriander Rice With Toasted Rice Topping Recipe.

Spicy Mango Avocado Salad

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Spicy Mango Avocado Salad is a summer staple in my house, as it tastes good with just about everything. It’s fresh, vibrant, and full of texture and flavor, and I love it most of all as a side for BBQ meats or fish. You can even blend the leftovers into a dip!

Spicy mango avocado salad in a bowl with serving utensils.

This salad is the perfect mix of sweet, savory, and spicy. The avocado lends a creaminess to it that balances the heat of the chili, and the acidity of the lime juice and tomatoes. It really is remarkably simple, but it is my number one most requested side dish in summer when I chef for clients.

Ingredient notes

With this salad, simplicity is key, but the freshness of the ingredients really matters. You don’t want mushy mangoes or avocados, so watch out for over-ripeness. I prefer to use cherry tomatoes as they have the sweetest taste and work well for size. You can adjust the level of spice to suit you by using jalapeno peppers or something hotter.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make spicy lime avocado salad.

How to peel and slice a mango

Opinions vary on how to do this, but I use this method. Mangoes have a large, flat stone in the middle that runs from the top to the bottom of the fruit. The majority of the flesh is on either side of it, with a little extra running around its edge. To minimise wastage, we want to cut as close to the stone as possible. You can locate it and tell how deep it goes by sticking a skewer or sharp knife into the mango.

Slice the two ‘cheeks’ from either the mango, leaving the center stone. Then use your knife to slice the mango flesh while it is still in the skin. Now flip the skin inside out and simply ‘shave’ off the pieces of mango.

A mango being sliced up to avoid the stone.

How to make spicy mango avocado salad

This is a simple one.

Slice the mango, red bell pepper, and avocado into similarly sized pieces. You can opt for chunks or do strips like in my photos.

Quarter the cherry tomatoes and thinly slice the spring onions and fresh chili. You can use shallots instead of spring onions if you prefer.

Squeeze over the fresh lime juice and season with salt before tossing gently. Garnish the spicy lime avocado salad with fresh coriander/cilantro.

Top tip

Don’t be too heavy-handed as you toss this salad; it can cause the avocado to smoosh and ruin the aesthetic. Looks matter.

How to serve spicy mango avocado salad

I love this spicy summer salad as a side dish for BBQ meats and fish, or as a topping in tacos. Serve it for a feast with friends with these other dishes:

Spicy mango avocado salad on a table with other dishes.

What if I have leftovers?

If you have leftovers (which I rarely do), squeeze some extra lime juice over them and store covered in the fridge for 1-2 days. Alternatively, blend them into a dip or use them as a hot sauce and use within 1-2 days.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Spicy mango avocado salad.

Spicy Mango Avocado Salad

Rosanna Stevens
Spicy Mango Avocado Salad is a summer staple that tastes good with everything. It's fresh, vibrant, and full of texture and flavor, and I love it most of all as a side for BBQ meats or fish. You can even blend the leftovers into a dip!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 145 kcal

Ingredients
 

  • 1 avocado
  • 1 mango
  • 1 bell pepper
  • 2 spring onion
  • 2 chillis
  • 6 cherry tomatoes
  • 2 limes
  • coriander/cilantro leaves and stems to garnish
  • flaky sea salt

Instructions
 

  • Slice the mango, avocado, and bell pepper into similarly sized pieces.
  • Quarter the cherry tomatoes and thinly slice the chili and spring onion.
  • Squeeze over the lime juice and season with salt before gently tossing. Garnish with fresh coriander/cilantro leaves and serve.

Notes

You can replace the spring onion with finely diced shallot, but onions can be too strong.
Adjust the heat levels by deseeding the chili to make it milder, or adding the seeds to make it spicier. Use jalapeno peppers for a milder hit, or upgrade to habanero to add more kick.  
Store leftovers covered in the fridge with an extra squeeze of lime juice and enjoy within 1-2 days. 
This recipe works just as well as a chunky dip for tortilla chips if you cut everything small enough. 

Nutrition

Calories: 145kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 12mgPotassium: 572mgFiber: 6gSugar: 11gVitamin A: 1980IUVitamin C: 111mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!

Spicy Lime Avocado Sauce (or Dip, or Dressing!)

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Here’s a summer all-rounder. Spicy Lime Avocado Sauce is creamy and flavorful, and made entirely from herbs, spices, and vegetables. It works as a salad dressing, a topping for tacos, a dip, or a sauce for BBQ meats. What’s more, it takes about two minutes to make.

Spicy lime avocado sauce in a bowl.

Throw everything into a blender, adjust the consistency to taste, and you’re done. Who doesn’t love a simple recipe?

Tacos with spicy lime avocado sauce on them.

Ingredient notes

Aim for perfectly ripe avocados, but it doesn’t matter if they are slightly underripe, as you are blending them anyway. Then make sure all of your other ingredients are fresh and clean before use. You can adjust the heat levels in this spicy lime avocado sauce by using more or less fresh chili. The variety also matters. I normally use jalapeno peppers, but you can upgrade this to habanero or something spicier if preferred.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make spicy lime avocado sauce.

How to make creamy lime avocado sauce

Ingredients for lime avocado dressing in a blender.
  1. Add the avocado flesh, fresh coriander/cilantro, green chili, garlic, spring onion, and lime juice to a blender.
Blended lime avocado sauce.
  1. Blend until smooth, and adjust the consistency with a splash of water if needed. Season to taste with salt and pepper.

Top tips

  1. I sometimes like to use smoked salt to add a bit more depth to the lime avocado sauce.
  2. Including the seeds from the chili peppers will make this spicier; leave them out if you want a milder kick.
  3. You can add plain yogurt or sour cream to make this into an avocado crema Mexicana.

How to serve

I serve this lime avocado sauce in a multitude of ways. It tastes excellent tossed with plain green salad, as a lime avocado salad dressing. I love it drizzled over my pulled Mexican short ribs in tacos with spicy mango avocado salad and pickled red onions.

If you have leftover lime shells, use them to make my lime ice cream wedges as dessert!

A table with tacos and a bowl of spicy lime avocado sauce.

What if I have leftovers?

Cover the surface of the sauce with plastic food wrap and keep refrigerated in an air-tight container. The lime juice will allow it to keep in the fridge for 1-2 days, but it is best enjoyed fresh.

I do not recommend freezing this recipe.

Equipment

You can use a blender or a small food processor to make this avocado lime sauce.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Spicy lime avocado sauce in a bowl.

Spicy Lime Avocado Sauce (or Dip, or Dressing!)

Spicy Lime Avocado Sauce is creamy and flavorful, and made entirely from herbs, spices, and vegetables. It works as a salad dressing, a topping for tacos, a dip, or a sauce for BBQ meats. What's more, it takes about two minutes to make.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 122 kcal

Equipment

Ingredients
 

  • 2 avocados
  • 2 cloves garlic
  • 2 spring onion /salad onion
  • 2 limes (juiced)
  • 2 green chillis
  • 25 grams (1 oz) fresh coriander/cilantro
  • Salt and freshly ground black pepper

Instructions
 

  • Wash the fresh herbs and add them to the blender with the avocado flesh, lime juice, spring onions, garlic, and chilli. De-seed the chili if you want to reduce the heat.
  • Blend until smooth, and add water to adjust the consistency. Season to taste with salt and black pepper.
  • Store covered in the fridge and enjoy within 1-2 days.

Nutrition

Calories: 122kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 58mgPotassium: 384mgFiber: 6gSugar: 1gVitamin A: 430IUVitamin C: 17mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!

Lime Ice Cream Wedges (Cheat Fruttini Gelato)

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Lime Ice Cream Wedges are the quickest, cutest summer dessert. A zesty and refreshing no-churn lime ice cream is spooned into lime shells and frozen, ready to be served as a summer dessert to share! They’re perfect for pool parties, BBQs, or afternoons in the garden.

Lime Ice Cream Wedges on a platter in the sunshine.

If you’ve ever been in Rome over the summer, you probably will have seen their specialty, Fruttini Gelato, which is ice cream served in fruit skin. The proper version of this Italian dessert is very labour-intensive, with delicious gelato made from the fruit pulp, churned and then meticulously returned to the fruit shell. This recipe is by no means an authentic version! But it takes minutes to prepare, and is gloriously refreshing. I serve these frozen lime bites to my private chef clients when I am with them abroad, and they need a sweet snack in the heat.

Ingredient notes/no churn ice cream science

The key to no-churn ice cream that has the right chewy texture and isn’t rock solid is the balance between cream and sweetened condensed milk. With traditional ice cream, you have to churn it as it freezes to prevent the water in the mixture from forming a solid crystal structure. No-churn ice cream with sweetened condensed milk happily skips the need for a machine because SCM has already lost a vast amount of its water through the evaporation process. SCM also contains sugar, so you don’t need to add extra sugar.

A plate of lime ice cream bites.

The issue is that we have to add cream too, and the fat content of the cream matters. Use cream with the highest fat content you can find (heavy cream in the US, and double cream in the UK, for example). Lower-fat creams will have more water content in them, which will affect the texture of your no-churn ice cream.

We also add lime juice and lime zest, which is very important. Fresh lime zest adds lime flavor without adding too much water from lime juice, which would, again, affect the texture of the lime ice cream wedges. When it comes to no-churn ice cream recipes, fat is your friend (as it absorbs flavor and gives texture), and water is the enemy (as it freezes solid enough to break your teeth).

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make lime ice cream in lime shells.

Prepare your lime shells

If you have an electronic juicer, this will save you time as it will neatly whiz all the juice out of the limes and leave you with perfectly hollowed-out lime skins.

Otherwise, slice your limes in half lengthways and squeeze the juice out into a jug. Now turn the lime skin inside out and use scissors to trim away all the flesh. Return the lime skin to the right away around and set aside. Repeat until you have done this with all the limes.

I generally allow one lime (so four wedges) per person. This part can be done in advance, and you can freeze the lime skins in a ziplock bag, ready to use later.

Make your no-churn lime ice cream mix

A glass bowl with lime juice and lime zest in, next to sliced limes.
  1. Combine the sweetened condensed milk, cream, lime zest, and lime juice in a bowl and mix thoroughly.
No churn lime ice cream mixture being spooned into lime skins.
  1. Use a teaspoon to fill each lime skin with the lime ice cream mixture. Smooth the top off with a knife so it is flat.
Frozen lime ice cream wedges on a chopping board.
  1. Place the filled lime halves on a tray in the freezer for 2 hours. Then slice the lime halves in half again into wedges
A platter of fresh lime wedges mixed with lime ice cream wedges.
  1. Grate over more fresh lime zest before serving.

Top tips

Only grate the top layer of lime zest. Don’t grate the white pith layer, as this tastes bitter.

The citric acid in the lime juice will cause the cream to thicken as it reacts with the dairy. This may appear at first like it is curdling, but it isn’t. Just keep stirring, and it will settle down.

How to serve

You will end up with more lime juice than you need for this recipe. And in my eyes, that means it’s time to make a margarita jug to serve alongside the ice cream!

Variations and substitutions

Try this no-churn ice cream snack recipe with other citrus fruits like oranges, lemons, or grapefruit. Remember that the zest is essential for flavor without adding excessive amounts of the juice.

It is impossible to make this recipe dairy-free, as we need the sweetened condensed milk to work. Do not use evaporated milk as it contains no sugar and will muck up the recipe.

What if I have leftovers?

Once the lime ice cream wedges have had 2 hours to freeze solid, you can transfer them to an airtight container layered between pieces of parchment paper. Enjoy them within one month.

Equipment

All you need is a bowl and a spoon. It really is that simple!

Other summer desserts to try

If you loved this recipe, try some of these others:

Lime ice cream wedge recipe.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Lime Ice Cream Wedges on a platter.

Lime Ice Cream Wedges (Cheat Fruttini Gelato)

Rosanna Stevens
Lime Ice Cream Wedges are the quickest, cutest summer dessert. A zesty and refreshing no-churn lime ice cream is spooned into lime shells and frozen, ready to be served as a summer dessert to share!
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Italian
Servings 8 servings (32 lime wedges)
Calories 137 kcal

Equipment

Ingredients
 

  • 4 tbsp lime zest
  • 2 tbsp lime juice
  • 200 grams (½ + ⅓ cup) sweetened condensed milk
  • 130 grams (½ cup) cream double cream/heavy cream (high fat)
  • 8 whole limes to serve (for the shells)

Instructions
 

Prepare your lime shells

  • Slice the limes in half lengthways and squeeze out the juice (remember to zest the ones you need for this element first).
  • Turn the lime skin inside out and remove the flesh with scissors before returning it the right way around.
  • Alternatively, use an electric juicer to collect the juice and hollow out the lime skins.

Make the lime ice cream mixture

  • Combine the lime zest and juice with the cream and sweetened condensed milk. Stir until thoroughly incorporated.
  • Use a teaspoon to fill each lime shell half with the ice cream mix. Use a knife to smooth off the top so it is flat. Place them onto a tray in the freezer for 2 hours.
  • Slice the frozen lime halves in two to create the wedges and garnish with more fresh lime zest before serving.

Notes

Allow one lime per person (which makes four wedges per person)
Note that while you will need to juice every lime listed in the recipe, you will not need all of this juice. We need all the lime shells, but only a small amount of the juice. Save the remaining lime juice for margaritas! 
You can prep the lime skins/shells ahead of time whenever you use limes in other recipes and keep them in a ziplock bag in the freezer. 
Try this recipe with other citrus, like oranges or lemons instead. 

Nutrition

Calories: 137kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 36mgPotassium: 116mgFiber: 0.1gSugar: 14gVitamin A: 309IUVitamin C: 3mgCalcium: 83mgIron: 0.1mg
Tried this recipe?Let us know how it was!

Five Minute Mint Sauce (Perfect With Roast Lamb)

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Homemade Mint Sauce tastes infinitely superior to shop-bought versions, and takes 5 minutes to make. All you need to do is boil the kettle! Here’s how to make this classic British condiment.

Homemade Mint Sauce.

A classic mint sauce is traditionally served with roast lamb, and it has a strong flavor of mint and a hint of acidity from vinegar. It’s essential to get the balance right and take the edge off with some sugar. It was actually introduced to England by the Romans, so in that sense it is not British at all. But it is so ingrained in our culture that we have sort of adopted it.

What kind of mint for mint sauce?

Apple mint is the best mint for mint sauce, in my opinion. That’s the one with larger, pale green, fuzzy leaves. However, most shops will sell Moroccan mint, which is the one with slightly smaller, slightly darker green leaves with no furry texture to them. A lot of recipes call for spearmint, which is the one with pointy leaves and a scent that clears your airways (like breathmints or toothpaste).

And this is all fine, but not optimal, in my (British) opinion. I circumvented this issue by growing my own apple mint, as it is my personal favorite. But use whichever variety of fresh mint you can get your hands on. And don’t use dried mint.

Apple Mint.
Moroccan Mint.
Spearmint.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make mint sauce.

How to make mint sauce from scratch

Chopped mint in a bowl.
  1. Finely chop your fresh mint leaves and place them into a heatproof bowl.
Boiled water being poured over fresh mint in a bowl to make mint sauce.
  1. Pour boiling water onto the mint to just cover it, and add a pinch of white sugar. Stir to dissolve, then put the bowl in the fridge to cool it rapidly.

Measure in the same amount of white wine vinegar, and season with salt and pepper. And that’s it! There should be a fair amount of liquid in the bowl. When people serve themselves they can strain this off if they like.

A bowl of mint sauce.

Top tip

The water must be boiling to blanch the mint and bring out the flavor and color.

How to serve

Serve mint sauce with roast lamb and side dishes including:

What if I have leftovers?

Store leftovers in an airtight container in the fridge and use within 1 day.

Can I freeze it?

No, this recipe will not freeze well.

Equipment

All you need is a bowl!

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Homemade Mint Sauce.

Five Minute Mint Sauce (Perfect With Roast Lamb)

Rosanna Stevens
Homemade mint sauce tastes so much better than store-bought versions, and it takes minutes to make.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine British
Servings 8 servings
Calories 8 kcal

Equipment

  • small bowl

Ingredients
 

  • 60 grams (2 oz) Fresh mint leaves
  • 4 tbsp Boiling water
  • 4 tbsp White wine vinegar
  • ½ tsp White sugar
  • salt and pepper

Instructions
 

  • Boil the kettle and finely chop your mint leaves. Place them into a bowl.
  • Measure the boiling water on top of the mint leaves and stir. They should be just covered. Add the sugar and stir to dissolve it, then either let the bowl cool naturally or place it in the fridge/freezer to do this fast.
  • Measure in the vinegar and season with salt and pepper to taste.

Notes

I find that apple mint tastes best, but you can use whichever mint variety you can find. 
You need enough boiling water to just cover the herbs. Use the same amount of vinegar. 

Nutrition

Calories: 8kcalCarbohydrates: 1gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.003gSodium: 15mgPotassium: 46mgFiber: 1gVitamin A: 319IUVitamin C: 2mgCalcium: 19mgIron: 0.4mg
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Summer Corn Fricassée

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A  Corn Fricassée is the perfect summer side dish when sweetcorn is in abundance and you’re looking for something seasonal to serve with meat, fish, or just a poached egg! You can whip up this summer corn fricassee in minutes, and there are plenty of ways to adapt it, too.

I’ve gone through a few variations and serving suggestions below, but it works wonderfully as a ‘base’ dish for plating purposes. Simply top it with your chosen protein and a garnish, and you have an elegantly presented dish that takes zero effort.

Summer corn fricassee on a plate on a garden table in the sunshine.

What is a fricassée?

Fricassée is a French culinary term that traditionally refers to meat with a sauce made from a roux base and stock. A chicken fricassee would be the most common dish. I like to make vegetable versions as they serve several purposes. They add vegetables to a dish (obviously) but also visual interest, texture, and sauce. When I am private cheffing, I will often make vegetable fricassees (like my spring vegetable fricassee) as a base on a plate, and top it with grilled meat or fish. They are easy, fast, and delicious. And you can use whatever is in season! Here is my summer corn fricassee recipe.

Ingredient notes

Sweetcorn growing in a garden.

Sweetcorn or corn on the cob is the star of the show here. If you have access to freshly picked corn on the cob, you have hit the flavor jackpot. As soon as sweetcorn is picked, the natural sugars in it turn to starch, and it loses sweetness over time. So, for the best-tasting corn, pick it and cook it immediately. This photo above shows the corn we grow at home, covered by a net to protect it from the squirrels (who LOVE it).

I also include chorizo in this recipe as it works so well with corn, but you can leave it out if you prefer. I use the smoky chorizo rather than the spicy variety, but again, this is your choice. I prefer shallots to onions as they have a milder taste, but you can use either.

You will need a very small amount of flour to make the roux, which can be plain/all-purpose flour, cornflour, or any gluten-free flour. It just thickens the sauce slightly. You can leave it out, but the corn fricassee will be looser.

Little gem lettuce is lovely stirred through at the last minute to give a bit of texture. Then we use some crème fraîche at the end to make it a bit creamy. You won’t need much, so use the rest of the pot to make my creamy flageolet beans recipe. You can also use sour cream.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make corn fricassee.

Make the quick corn fricassee

Chorizo frying in a pan with a spoonful of flour.
  1. Melt butter in a frying pan and add small cubes of chorizo. Fry for a couple of minutes, then add finely diced shallot and garlic.
Chorizo in a frying pan with a roux made from flour and the chorizo fat.
  1. Stir in the flour very quickly to make a paste (the roux) with the chorizo fat.
Corn fricassee in a frying pan with little gem lettuce.
  1. Slowly add the stock while stirring to form the sauce, which will thicken. Then stir in the corn and Little Gem lettuce. Bring it up to a simmering point to cook out the flour.
A corn fricassee cooking in a pan with a spoonful of creme fraiche.
  1. Stir through some lemon juice, and a dollop of crème fraîche. Bring it up to temperature and serve garnished with tomatoes and fresh basil.

Variations & Tips

  • Add some spice – with fresh or dried chili or cayenne pepper
  • Try different herbs like dill for a different flavor profile
  • Use peas instead of sweetcorn and pancetta instead of chorizo
  • Add meat stock for meat dishes, fish for fish dishes, etc etc.
Corn fricassee.

How to serve corn fricassee

Spread a large spoonful of the corn onto a warm plate and top with some sliced protein, for example:

Try some of these garnish ideas on top to add even more flavor and texture.

Wine Pairing

The sweetness of the corn needs a soft and fruity red, in my opinion. Try a light Pinot Noir or a Beaujolais.

What if I have leftovers?

Store leftover corn fricassee in an airtight container in the fridge and use within 2-3 days. Reheat it on the stove or in the microwave. I like to serve leftovers with a poached egg on top for brunch, or you can even stir them through some cooked pasta.

Can I freeze it?

The Little Gem will go mushy upon defrosting, so I would avoid freezing this recipe. It is so quick and easy, there is no need to make it in advance!

Useful equipment

I use a good non-stick pan for this fricassee. It makes life easy! And that’s all you need; it is a very low-maintenance side dish.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Summer Corn Fricassee on a plate on a garden table.

Summer Corn Fricassée

Rosanna Stevens
A  Corn Fricassée is the perfect summer side dish when sweetcorn is in abundance and you're looking for something seasonal to serve with meat, fish, or just a poached egg!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine French
Servings 4 servings
Calories 165 kcal

Equipment

Ingredients
 

  • 1 tsp butter or olive oil
  • 75 grams (2½ oz) Spanish chorizo (dry-cured) around 6 inches long
  • 1 shallot
  • 1 clove garlic
  • 1 tbsp flour all-purpose/cornflour/gluten-free
  • 100 ml (½ cup) stock meat, fish, or vegetable
  • 250 grams (8 oz) sweet corn kernels fresh tinned, or frozen
  • 2 Little Gem lettuce /Romaine hearts
  • 3 tbsp creme fraiche
  • ½ lemon juice
  • 5-10 basil leaves
  • 10 cherry or baby plum tomatoes
  • salt and cracked black pepper

Instructions
 

  • Cut the chorizo into small cubes about the same size as corn kernels. Finely dice the shallot and garlic and shred the lettuce.
  • Heat butter in a frying pan. Fry the chorizo for a couple of minutes, then add the shallot and garlic until translucent.
  • Add the flour and stir it into the fat in the pan to make a paste (the roux).
  • Slowly add the stock while stirring to thin out the paste into a sauce. Let it simmer and bubble for a minute to cook out the flour as it thickens.
  • Stir through the sweetcorn and shredded lettuce and bring it up to temperature.
  • Stir through the créme fraiche and bring it up to temperature. Turn off the heat and season with salt, pepper, and lemon juice.
  • Serve garnished with summer tomatoes and fresh basil.

Notes

You can be relatively free with the quantities in this dish. A little more or less sweetcorn, or chorizo, or lettuce, or creme fraiche is not going to make a difference. 
For the best taste, use fresh corn that is recently picked. But tinned or frozen is fine. If using frozen, it will take a little longer to come up to temperature. Or, defrost it in a bowl first. 
You can add some chili heat if you like, or leave out the chorizo to make it vegetarian. 
Serve spread out as a base underneath proteins for an elegant and refined-looking plate. 

Nutrition

Calories: 165kcalCarbohydrates: 19gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 14mgSodium: 125mgPotassium: 307mgFiber: 3gSugar: 5gVitamin A: 5264IUVitamin C: 8mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
Summer Corn Fricassee recipe

Huevos Rancheros With Feta & Hot Honey

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Huevos Rancheros With Feta & Hot Honey is the perfect quick brunch. Eggs baked with feta in a delicious tomato sauce with peppers and onions, garnished with fresh herbs and a fiery honey dressing. You can easily scale it up to serve more guests, adjust the spice levels, or throw in a bunch of extras to suit you.

Huevos Rancheros in a skillet with feta and hot honey dressing.

Everyone will have their own way of making Spanish baked eggs, but the basic components are eggs baked in a tomato-based sauce, with some heat behind it. I serve baked eggs all the time, and I love adding tangy feta cheese so that it melts into the egg whites as they set in the oven. Hot honey is the ultimate condiment, and it sets this dish off perfectly. The sweet, savory, spicy, and tangy flavors all work perfectly, and overall, it just tastes as though it is harder to make than it actually is.

Ingredient notes

Ingredients for Spanish baked eggs on a chopping board.

Make sure your eggs are at room temperature before you begin, or they take too long to come up to temperature and cook in the skillet. I allow one egg per person if serving huevos rancheros for brunch alongside bread and sides like avocado. If your guests are hungry, add more eggs. That’s the beauty of this dish, you can adapt it very easily.

I prefer to use fresh garlic, chili, and herbs in this huevos rancheros recipe, rather than dried spices.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make Huevos Rancheros With Feta & Hot Honey

Jump to Recipe

Here’s how I make this recipe

It is essential to preheat your oven before you start so it is ready and waiting for you. You can either use the oven, or put the skillet under the grill/broiler. But it needs to be hot and ready to go so that you’re not hanging around with the eggs cooling off and then heating them up again while still raw. Not ideal.

Preheat the oven to 200C/400F and finely slice the onion and pepper. Crush the garlic.

Heat some oil in the skillet and add the onion and pepper. Season with a pinch of salt and sweat them until translucent. Then add the garlic.

Stir through the canned tomatoes. Bring them to a simmer, and then make small wells and crack the eggs into them. Crumble the feta into the egg whites and surrounding area, and place the skillet into the preheated oven.

Bake the Huevos Rancheros for around 5-10 minutes, meanwhile, make your hot honey dressing.

Dice the fresh chilli and fry it in a small amount of oil for 30 seconds before pouring in the honey. Swill it around the pan, then turn the heat off and just let it infuse.

Take the skillet out when the eggs look cooked but not rock solid (touch the top and they should feel bouncy, not firm). They will continue to cook in the hot skillet even once out of the oven, so bear this in mind.

Serve garnished with fresh coriander leaves, torn basil, avocado, and drizzle over the hot honey and chili sauce.

Huevos Rancheros about to go in the oven with raw eggs in a tomato based sauce in a skillet.
Huevos rancheros baked eggs in a skillet.

Top tip

I like to serve some flatbreads on the side to scoop up the sauce with.

A serving of huevos rancheros on a plate next to a skillet.

Variations

Many people will fry chorizo with the onion and pepper, and this is certainly a tasty way to add a bit of oomph to the Huevos Rancheros recipe. You could also fry it separately and put it in a bowl for guests to scatter over themselves.

For another way to bulk this recipe out, try stirring through a can of drained black beans, kidney beans, or cannellini beans when you add the tomatoes.

Instead of feta, you could use mozzarella for a milder flavor (but a better cheese pull).

For a punchier blue cheese taste, try some creamy gorgonzola.

You can use passata instead of canned tomatoes.

Wine Pairing

The strong flavors and spices in this dish are crying out for a Rioja!

What if I have leftovers?

This recipe is best enjoyed fresh. If you do have leftovers, I’d try to keep them in the skillet, covered and in the fridge for 1-2 days, and reheat in the oven, or enjoy cold. You can also transfer them to an airtight container.

Sometimes, just the sauce will be left, and this can also be stored for 1-2 days and served with a fried egg on top or just stirred through some pasta!

Can I freeze it?

You can’t freeze this recipe, sadly, or really make it in advance.

Best Equipment

The best way to cook Huevos Rancheros is in a cast iron skillet. You need a pan that can go straight from the stovetop into the oven, with good heat distribution. I make the hot honey dressing in a saucepan; it only takes a couple of minutes!

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Huevos Rancheros in a skillet with feta and hot honey dressing.

Huevos Rancheros With Feta & Hot Honey

Rosanna Stevens
Huevos Rancheros With Feta & Hot Honey is the perfect quick brunch. Eggs baked with feta in a delicious tomato sauce with peppers and onions, garnished with fresh herbs and a fiery honey dressing. You can easily scale it up to serve more guests, adjust the spice levels, or throw in a bunch of extras to suit you.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Main Course
Cuisine American
Servings 4 people
Calories 298 kcal

Equipment

Ingredients
 

  • 4 eggs
  • 1 red onion
  • 1 bell pepper
  • 2 cloves garlic
  • 800 grams (3 cups) tinned chopped tomatoes (two cans)
  • 200 grams (7 oz) feta cheese
  • 60 grams (¼ cup) honey
  • 2 chili peppers
  • 10 grams (½ oz) coriander leaves/cilantro to garnish
  • 10 grams (½ oz) basil leaves to garnish
  • smoked salt and black pepper

Instructions
 

  • Preheat the oven to 200℃/400℉
  • Finely slice the pepper and onion. Crush the garlic. Dice the chili.
  • Heat oil in the skillet and then sweat the pepper and onion until translucent before adding the garlic. Season with smoked salt and cracked black pepper.
  • Pour the canned tomatoes into the skillet, stir around to combine, and let them come to a simmering point, then turn the heat off.
  • Make four small wells in the tomato sauce and crack the eggs into them. Crumble the feta over the top and place the skillet into the preheated oven.
  • While the eggs are cooking, make the hot honey.
  • Heat a small amount of oil in a saucepan over medium heat, then quickly fry the chili for 10-20 seconds. Pour in the honey and turn off the heat. Let it infuse.
  • Once the eggs are cooked but the yolks are still runny, take the skillet out of the oven. Pour the hot honey and chili over the top and garnish with fresh herbs.
  • Optional – add chorizo to the pan with the onions and peppers. The heat in the dish comes from the hot honey, but you can also add additional spice to the tomato base if you prefer.

Notes

It’s essential that the oven is preheated before you put the pan in. You can also put the pan under the grill/broiler. If you don’t have an oven-safe pan, use a lid to help cook the eggs on the stovetop. 
I like to add avocado to the garnish as well for some creaminess that counteracts the acidity of the tomatoes and the spicy honey. 

Nutrition

Calories: 298kcalCarbohydrates: 28gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 208mgSodium: 923mgPotassium: 610mgFiber: 3gSugar: 20gVitamin A: 1982IUVitamin C: 60mgCalcium: 351mgIron: 3mg
Tried this recipe?Let us know how it was!

Spring Vegetable Fricassée 

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A Spring vegetable fricassée  is an elevated way to serve your green vegetables! It makes a perfect side dish for Spring lamb but works just as well with fish, chicken or with a poached egg on top.

A plate in sunny sunshine with a vibrant green spring vegetable fricassee on it and purple edible flowers.

A fricassee is a great way to add texture, color and flavor to a plate of food. I’d normally make it while meat was resting, using the fat and fond still in the pan. But this is a standalone side dish, and I love how easy and fresh it is.

Best Spring Vegetable Fricassee recipe

Normally a French fricassée will have a velouté base made with meat stock as the liquid part (or cream as a cheat version), but after experimenting I decided that I wanted to preserve the vibrant green color of the dish. So I make an asparagus, pea and mint puree instead. It gives some extra moisture, boosts flavor and looks beautiful and fresh.

A chopping board with asparagus, peas, sugar snap peas and leeks on it.

Ingredient notes

You can use any mixture of spring veg, but I prefer asparagus, leeks, sugar snap peas and garden peas as my MVPs. Then, you’ll need some shallot and garlic, lots of fresh herbs and some freshly squeezed lemon juice. Oh, and some good quality unsalted butter.

I like to use mint, chives and parsley as my fresh herb trio, but you can easily swap out the mint for dill, tarragon or rosemary to change the flavor profile and adapt it to your main dish. For example, if serving this pea and asparagus fricassee with fish (like my salmon en croute), I use dill. For chicken or roast beef, I use tarragon and for lamb I use mint and/or rosemary. In fact, I used rosemary flower as the garnish when I shot the recipe and they added a very subtle rosemary flavor that worked perfectly with the fresh mint.

You can use dried herbs, but bear in mind they are stronger so you will need less of it (a teaspoon instead of a tablespoon). You can also add some creme fraiche to this Spring vegetable fricassée at the end too which is super tasty, and makes it a bit richer. However, it will compromise the color.

There’s a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make Spring vegetable fricassee.

Instructions

A bowl of ice water containing blanched spring vegetables.
  1. Blanch the green vegetables in a pan of salted boiling water for 2 minutes, just until they turn a vibrant green color, then immediately drain and transfer to a bowl of ice water.
A spring vegetable puree in a blender.
  1. Take around a quarter of the veg and blend it to a smooth puree with the juice of a lemon, some finely chopped mint, salt and pepper.
Shallot frying in butter.
  1. Fry finely diced shallot and garlic in butter until translucent, then add the remaining blanched Spring vegetables. Allow them to warm through and finish cooking in the garlicky shallot butter.
Spring green vegetables in a frying pan.
  1. Stir through the puree and bring up to temperature. Add some freshly chopped chives and parsley and more salt, pepper and lemon juice to taste.
A plate of spring vegetable fricassee with purple edible flowers.

Top tips

  1. There’s nothing worse than soggy veg, so make sure you only blanch and don’t overcook them. We are looking for a vibrant green color, which will only take a couple of minutes. Add the leeks first, then the sugar snaps and then the asparagus and garden peas last.
  2. A note on leeks – they can harbour a lot of dirt, so clean them thoroughly.
  3. I like to use the asparagus stalks in the puree and save the pretty tips for the Spring vegetable fricassee as it makes for a nicer presentation. It’s a bit of a faff to pull them out but worth it.

How to serve

I garnish with edible flowers and more fresh herbs, perhaps even a quick grate of lemon zest. Sometimes I’ll add some crispy fried prosciutto to give a bit of extra oomph but it really doesn’t need it. This Spring vegetable fricassee tastes wonderful on the side of Roast Leg of Lamb, Lamb Rump Roast or Citrus and Herb Spatchcock Chicken. I’d place some garlic potato roses on the table as well.

It’s also the perfect Easter side dish!

Wine Pairing

This will depend on what you are serving it with. I like a crisp Loire Valley white wine with asparagus and spring green vegetable recipes, and if you are serving this Spring side dish with whole roasted fish like a seabass, that is perfect, too. But if you’re serving lamb or red meat you’ll need something a little fruitier and most robust. Rhone Valley reds are some of my favorite red wines to enjoy with lamb.

What if I have leftovers?

You can make the components of this Spring recipe in advance and then chuck it all together and heat it through before serving, which makes it ideal when you’re entertaining. Store everything in the fridge until you’re ready. If you have leftovers, store in an airtight container and gently reheat on the stove.

Can I freeze it?

Yes, although the Spring green vegetables will lose a little of their vibrancy and texture upon defrosting so I personally wouldn’t freeze this recipe.

Equipment

Blanch veg in a big saucepan full of salted water at a rolling boil to avoid overcrowding the pan and losing heat. I have an immersion blender (stick blender) that comes with a small blender attachment like a mini food processor and that is great for making purees as it’s so user friendly and doesn’t take up loads of kitchen space. And then I generally cook everything together in my big stainless steel pan that I got in Chicago and hauled back across the Atlantic with great difficulty.

🙏🏻 If you try this recipe…

If you make this Spring green vegetable fricassée recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

A plate in sunny sunshine with a vibrant green spring vegetable fricassee on it and purple edible flowers.

Spring Vegetable Fricassée 

Rosanna Stevens
A Spring vegetable fricassée  is an elevated way to serve your green vegetables! It makes a perfect side dish for Spring lamb but works just as well with fish, chicken or with a poached egg on top.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine French
Servings 4 servings
Calories 147 kcal

Equipment

Ingredients
 

  • 300 grams (3 cups) asparagus
  • 175 grams (3 cups) garden peas /petit pois
  • 200 grams (2 cups) sugar snap peas
  • 1 banana shallot
  • 2 cloves garlic
  • 1 tbsp butter
  • 1 tbsp oil
  • 15 grams (3 tbsp) fresh mint (finely chopped)
  • 15 grams (3 tbsp) fresh chives (finely chopped)
  • 15 grams (3 tbsp) fresh parsley (finely chopped)
  • 1 lemon (squeezed)
  • salt and pepper

Instructions
 

  • Bring a large saucepan of salted water to a rolling boil. Prepare a bowl filled with ice cubes and water.
  • Cut the asparagus into 1-2 inch pieces, removing any woody ends. Slice the leeks into thin rounds and cut the sugar snap peas in half.
  • Add the leeks to the boiling water, then the sugar snap peas, then the asparagus and then the peas. Keep the heat right up, to prevent too much temperature loss.
  • Blanch the vegetables in the boiling water for 2 minutes or until you can see them turn a bright vibrant green. Immediately drain them and place into the ice water to prevent them from cooking further.
  • Finely dice the shallot and garlic and heat butter and oil in a pan.
  • Saute the shallot and garlic with a pinch of salt and let it sweat over low heat.
  • Take around a quarter of the green vegetables and blend them to a smooth puree with the lemon juice and mint. Season with salt and pepper.
  • Add the remaining spring vegetables to the pan and saute them with the shallot to finish cooking and bring back up to temperature over medium heat.
  • When the vegetables are tender but still with a slight bit of resistance on the knife, stir through the puree and warm through.
  • Serve garnished with a sprig of fresh mint and some edible Spring flowers.

Notes

Don’t overcook the veg! Only boil until it goes a bright vibrant green and then halt the process by placing them in ice water.
I like to make the puree using the asparagus stalks, which aren’t as pretty as the tips. Add a splash of oil at the end while blending to emulsify the puree and make it glossy.
Store this in the fridge for 3-4 days. Avoid freezing, the veg will lose its bite. 
Swap the mint for dill to make this dish ideal for seafood, or tarragon if serving with steak. 

Nutrition

Calories: 147kcalCarbohydrates: 18gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 33mgPotassium: 476mgFiber: 7gSugar: 7gVitamin A: 2177IUVitamin C: 75mgCalcium: 81mgIron: 4mg
Tried this recipe?Let us know how it was!
spring vegetable fricassee.

Crispy Panko Chicken With Walnut and Mustard Crust

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Crispy Panko Chicken, made with panko, walnut, and Dijon mustard crust, is one of my favorite dishes, and my private chef clients love it, too. It’s a quick 1-2-3 at the breading station, and you end up with perfectly juicy chicken with the most unbelievably crunchy crust.

Perfectly crispy panko chicken on a plate with a slice of lemon and parsley.

Best crispy chicken ever

This is a super versatile protein you can use to top salads, pasta, or risotto, put in a wrap, or just chomp it on its own with a dipping sauce. Both kids and grown-ups adore it! You can also freeze it before cooking to store and use later. I have a stack of them ready to go in my freezer, and clients always request ‘Rosie’s crispy chicken,’ so I usually stock theirs with it, too!

Ingredient notes

Making crispy panko chicken relies on (funnily enough) panko breadcrumbs to get that super crunchy coating. Panko yields far, far superior results to ordinary breadcrumbs, so if you want super crispy chicken, you definitely need to use them. They are made from dried Japanese milk bread, which is very light and fluffy due to the tangzhong method used to make it. We mix the panko with chopped walnuts for even more crunch and a bit more flavor, as panko is basically a texture rather than a taste.

The flavor in this dish also comes from the ‘wet’ stage of the breading process, where we mix herbs and Dijon mustard into the egg. I use an outrageous amount of Dijon as I like my mustard (a lot), but you can tone it down to suit you.

Good quality chicken breast is the other variable, and I really recommend buying the best you can afford. Free-range, organic chicken will give you much juicier meat.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make crispy panko chicken.

A plate with a crispy panko chicken breast on it next to a bowl of salad and small plate of herbs.

Get set up

Make your three breading stations. Spread flour onto a plate (station one). Mix the egg, powdered garlic, lemon zest, and Dijon mustard together in a shallow bowl, Tupperware, or dish (station two). Place the panko breadcrumbs and chopped walnuts into a large bowl or onto a tray (station three). Season all three stations with salt and pepper.

Prepare a baking tray with a wire cooling rack on top of it.

Now you’re ready to panée chicken breast with panko and walnut crust!

How to panko chicken breasts

A flattened chicken breast on a piece of parchment paper.
  1. Flatten the chicken breast by placing each one between a folded piece of parchment paper (baking paper) and bashing it hard with a rolling pin. We want the chicken to be an even thickness of around 1-2cm (around half an inch).
Chicken breast on a plate of flour.
  1. Press the flattened chicken breast into the flour on both sides to ensure an even coating. Then, dip the flour-coated chicken breast in the egg and Dijon mixture. Ensure it is fully covered and wet with no dry patches.
Chicken breast dipped in egg and Dijon mustard and coated in panko breadcrumbs.
  1. Pick up the chicken and allow the excess to drip off, then place it into the panko walnut mixture.
Raw crispy panko chicken breast on a wire rack about to be cooked.
  1. Toss the panko coating mixture over the chicken and really press it in on both sides. Place it onto the wire rack on the tray and repeat as needed.

Expert tip

Delegate a dry hand and a wet hand when panéeing chicken (or anything). So one of your hands does the flour and panko (stations one and three), and the other does the egg. This lessens the risk of more panko coating ending up on your fingers than the chicken. You can also use tongs for this.

A breaded chicken breast in a frying pan of oil.

How to fry crispy panko chicken

Fill a large frying pan to around 1cm or 1/3 inch with neutral cooking oil with a high smoke point. Canola oil and sunflower oil are both widely available, lower cost options. Avocado oil is a better quality option but much more expensive.

Turn the heat to medium/high. Test it is hot enough by throwing a crumb of panko in and see if it sizzles immediately. If it does, use tongs to carefully lower a panko walnut-coated chicken breast into the oil. Lay it in the oil away from you so that if it spits, it doesn’t spit on you!

Wait until the base has turned a golden brown, then carefully turn it over by lifting it up with a spatula and using the tongs to flip it. Each side should take a few minutes. Keep an eye on the heat; you may need to adjust it if it looks like the coating is turning too fast or too slow. It should be sizzling steadily and vigorously but not sound too angry, and it definitely should not be smoking.

If you are cooking multiple walnut panko chicken breasts, place them back onto the wire rack on the tray once cooked on both sides and put them in the oven to stay warm yet stop them from going soggy. Do not place them on paper towels. The oven can be quite low as we don’t want it to dry out; I keep it around 160°C/320°F.

Rest for a few minutes, then squeeze over some fresh lemon juice and slice into strips.

A sliced crispy panko chicken breast on a plate.

Storage and Freezing

Crispy panko chicken is best enjoyed fresh straight after cooking. Placing it in the fridge or freezing it afterward will significantly affect the crispness, and it won’t be nearly as good. The best option is to bread it in advance and store it raw, covered in the fridge, and layered with parchment paper for up to a day before cooking.

Alternatively, freeze it after the panko breading stage to cook from frozen later. After you finish up at your breading station, layer the walnut panko-crusted chicken in ziplock bags or air-tight containers separated by sheets of parchment paper. It needs to be frozen completely flat, or when you put it in the pan to fry, it will not cook evenly.

A ziplock freezer bag containing a prepped panko chicken breast wrapped in parchment paper.

How to cook crispy panko chicken from frozen

You can cook panko chicken from frozen, which is what I love most about this dish. No need to defrost!

Preheat your oven to 180°C/355°F. Prepare a baking tray with an oven-safe wire cooling rack on top of it.

Fry the panko chicken in oil as above on both sides until golden brown, then transfer to the oven on the wire rack/tray for 10 minutes until it is cooked through. A meat thermometer should always read 74°C/165°F when cooking chicken.

Troubleshooting

The chicken doesn’t cook evenly – it needs to be an even thickness. If one part of the chicken is fatter than another, it will not cook at the same rate, and the crust will not brown evenly.

The crust burned – check the heat of the oil; it is likely too hot. You may have also added too much walnut or chopped it too finely. The walnut pieces must be roughly the same size as the panko breadcrumbs or a bit larger.

Side dishes

I like to serve crispy panko chicken with the following side dishes:

Equipment

I shallow fry panko chicken in good quality stainless steel cookware. It needs to be wide enough to fit the flattened chicken breast in, have good heat distribution, and be responsive. If you have a deep-fat fryer, you can also use this. Lower it in with tongs. Set the temperature to 180C/355F.

If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Perfectly crispy panko chicken on a plate with a slice of lemon and parsley.

Crispy Panko Chicken With Walnut and Mustard Crust

Rosanna Stevens
Crispy panko chicken, made with a panko breadcrumb, walnut, and Dijon mustard crust. Perfectly juicy, with an unbelievably crunchy coating!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 548 kcal

Equipment

Ingredients
 

  • 4 chicken breast
  • 60 grams (½ cup) plain flour /all-purpose flour
  • 100 grams (2 cups) panko breadcrumbs
  • 50 grams (¾ cup) walnuts finely chopped, not blended
  • 2 eggs
  • 4 tbsp Dijon mustard
  • 1 tsp garlic powder
  • ½ lemon zest
  • salt and pepper
  • 60 ml (¼ cup) neutral oil for frying e.g., canola, sunflower, avocado

Instructions
 

How to panko chicken

  • First, flatten the chicken. Place each breast between two pieces of parchment paper and hit it hard all over with a rolling pin to an even thickness of 1-2cm or half an inch.
  • Set up your breading stations. Place the flour onto a plate. In a shallow dish, mix the eggs, mustard, garlic powder, and lemon zest so it's fully combined. Finely chop the walnuts and mix them with the panko breadcrumbs in a third dish. Season each station with salt and pepper.
  • Toss the chicken breasts first in the flour to evenly coat them. Then, move them to the egg/Dijon mustard mixture and make sure they are wet all over. Allow excess to drip off, then toss in the panko mixture and press it in so it is fully coated in the crust. Place the breaded panko chicken onto a wire rack on top of an oven tray.
  • You can freeze at this stage (see notes section) or continue.

Time to cook

  • Heat the oil in a saute pan until it is hot. Test it by tossing in a panko crumb; it should sizzle immediately. The oil needs to be about 1/4 inch deep.
  • Use tongs to gently lay each panko chicken breast into the oil. We want it to sizzle vigorously, but if it sounds too angry, then adjust the heat.
  • Let the first side reach a golden brown color before using a spatula and tongs to carefully flip it over and fry the other side. Then, remove it to the wire cooling rack on the tray. Do not place it on kitchen paper, as it will go soggy.
  • If required, keep the crispy panko chicken breasts warm in a low oven as you cook the other portions.
  • Rest the crispy panko chicken for 3-4 minutes before slicing up and serving with a wedge of lemon.

Notes

You can prep the panko chicken breasts and freeze them to cook later. Layer them in ziplock bags, separated by sheets of parchment paper. They MUST be stored completely flat.
To cook from frozen, use the same process as above, but once the panko is golden brown on both sides, finish them off in the oven at 180C/355F for 10 minutes on a wire cooling rack set over an oven tray. 

Nutrition

Calories: 548kcalCarbohydrates: 29gProtein: 58gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 226mgSodium: 606mgPotassium: 1010mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 4mgCalcium: 86mgIron: 4mg
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Crispy panko chicken recipe.

Walnut & Portobello Mushroom Stuffing Balls

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A good mushroom stuffing balls recipe will last you your entire life! This one has juicy portobello mushrooms, thyme, and a nutty crunch from walnuts that makes them rich and earthy. They’re crispy on the outside and juicy on the inside; plus, everyone gets their own, so they are easy to serve. It’s the perfect side for a roast dinner; my family has been making this stuffing recipe for eons, so I felt it was time to get it on the blog.

Walnut and portobello mushroom stuffing balls in a serving dish with fresh herbs.

Ingredient notes

You can use any type of mushroom for stuffing, but I like to use portobello mushrooms as they are so meaty and have a great texture as well as flavor to them. Smaller mushrooms also cook down to nothing, whereas portobello mushrooms keep their bouncy texture even when chopped into small pieces. Walnuts work exceptionally well with mushrooms to add both flavor and crunch, and then we add onion, garlic, thyme, and lemon rind to take things to the next level.

I always, always recommend using panko breadcrumbs in stuffing balls, meatballs, or anything where you use breadcrumbs as a binder. This is because they trap moisture much better than ordinary breadcrumbs, making the stuffing much more moist. If you can’t get panko, buy a packet of salad croutons and crush them up with a rolling pin (or pulse them in the food processor, but not too finely).

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make walnut and mushroom stuffing balls.

Prepare the mushrooms

First, we need to cook out the mushrooms so they release all of their water. Otherwise, the stuffing balls will shrink, shrivel, and disintegrate as they bake.

Clean the portobello mushrooms and then cut them into very small pieces.

Heat some butter and oil together in a frying pan over medium heat, then add the small mushroom chunks with a pinch of salt. This helps them release their water faster. They will shrink and go glossy.

Turn the heat down to low and cook the mushrooms for another 5-10 minutes to help as much water evaporate as possible. Stir them frequently to keep them cooking evenly.

Allow them to cool completely before continuing.

Make the mushroom stuffing mix and bak

A bowl of mushroom stuffing mix.

Grate the onion and garlic into a mixing bowl, and add the lemon zest, lemon juice, egg, thyme, parsley, salt, and pepper. Add the breadcrumbs and cooked mushrooms and stir to combine.

An oven dish with six mushroom stuffing balls ready to be baked, each topped with a slice of butter and some fresh thyme.

Form the mixture into balls by scooping some out with a spoon and rolling/squeezing in your hands. Place them in a greased oven dish and bake in a preheated oven for 1 hour at 150C/300F.

Baked stuffing balls in an oven dish.

Top tips

Grating the onion and garlic means they distribute evenly through the portobello mushroom walnut stuffing balls and also keep them moist.

Add a knob of butter on top of each stuffing ball when either baking or reheating will crisp them up beautifully.

A walnut and mushroom stuffing ball cut open to see the inside.

How to serve stuffing

This recipe makes six stuffing balls, and I usually allow one per person. If you’re making a traditional Sunday roast (like glazed gammon or a capon chicken), try them alongside the following side dishes:

If you have leftovers, I also like smashing them into a pattie and serving them with a fried egg on top!

Wine Pairing

This will partly depend on what the main dish is. A Pinot Noir is a great choice for roast chicken or turkey. A bolder red will work better with red meats, like a Syrah or a Bordeaux blend.

Equipment

To portion out walnut mushroom stuffing balls, you can use a cookie scoop, but I prefer to shape them with my hands. Bake them in an oven-proof dish or on an oven tray.

How to store and freeze stuffing balls

I love stuffing as it is so easy to prep in advance. You can make the stuffing balls the day before, keep them covered in the fridge, and then bake them when needed. You can also freeze mushroom stuffing balls. I prefer to freeze them once baked; just wrap them in plastic food wrap and aluminum foil once cooled and place them into a ziplock bag.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Walnut and portobello mushroom stuffing balls in a serving dish with fresh herbs.

Walnut & Portobello Mushroom Stuffing Balls

Rosanna Stevens
Crispy on the outside, juicy on the inside walnut & portobello mushroom stuffing balls are the perfect side dish for a roast dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine British
Servings 6 balls
Calories 201 kcal

Equipment

Ingredients
 

  • 250 grams (9 oz) Portobello mushrooms (roughly 3 mushrooms)
  • 75 grams (½ cup) walnuts
  • 130 grams (2 cups) panko breadcrumbs
  • 1 onion
  • 2 cloves garlic
  • 1 egg
  • ½ lemon (zest and juice)
  • 1 tbsp fresh parsley (chopped)
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 tsp Butter
  • 1 tsp Olive oil
  • Salt and pepper

Instructions
 

Prepare the mushrooms

  • Clean and finely chop the portobello mushrooms into very small pieces.
  • Heat oil and butter together in a frying pan over medium heat, and when it's hot, add the mushrooms with a large pinch of salt.
  • Cook the mushrooms, stirring frequently, until they darken and reduce in size. Keep cooking for 5-10 minutes on low heat to help them evaporate as much of their moisture content as possible. Remove from the heat and allow to cool completely.

Make the stuffing mix

  • Once the mushrooms have cooled, place them into a large mixing bowl.
  • Grate the onion and garlic into the bowl with the cooked mushrooms. Then add the egg, fresh parsley, dried thyme, lemon zest, lemon juice, and breadcrumbs.
  • Use a large spoon to thoroughly mix everything together, and season with salt and pepper.

Bake the stuffing

  • Preheat the oven to 150℃/300℉ and grease an oven dish with butter.
  • Portion the mushroom stuffing into six even-sized balls by rolling/squeezing it in your hands. Place the stuffing balls into the dish and add a small piece of butter on top of each one. Sprinkle with salt and pepper.
  • Bake the walnut and portobello mushroom stuffing balls for one hour.

Notes

I always recommend panko breadcrumbs as they help keep the stuffing balls moist. If you can’t find them, use a packet of store-bought salad croutons and roughly crush them up with a rolling pin. 
Don’t have the oven too high, it needs to be low, or the stuffing balls will dry out. 
You can make the stuffing balls in advance and reheat them, or even freeze them. Wrap them in plastic wrap and aluminum foil or place them in an airtight container. 

Nutrition

Calories: 201kcalCarbohydrates: 22gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 2mgSodium: 170mgPotassium: 298mgFiber: 3gSugar: 4gVitamin A: 88IUVitamin C: 8mgCalcium: 66mgIron: 2mg
Tried this recipe?Let us know how it was!

Marry Me Turkey Meatballs

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Juicy and delicious Marry Me Turkey Meatballs in a creamy sundried tomato sauce is one of my personal favorites. It’s lighter than the traditional recipe, as I use yogurt in place of cream and ground turkey breast mince to make the meatballs. But don’t be deceived; this dish is still super decadent in taste and texture.

Marry Me Turkey Meatballs in serving dish.

The beauty of homemade turkey meatballs is that you can add herbs, spices, cheese, and more to really pack in the layers of flavor. These turkey meatballs and Marry Me sauce are super juicy and moist, as I have a particular way of making and baking them, so keep reading for all my tips! They reheat well, and you can freeze them, too, so it’s possible to make them in advance. And, of course, everyone falls in love with them (hence the name).

A bowl with three marry me turkey meatballs and sauce in it, and a fresh basil garnish.

Ingredient notes

For the turkey meatballs

I make these meatballs with ground turkey breast mince (I use 2% fat), but you can also make this recipe with ground chicken/minced chicken. I do find that turkey is easier to get hold of, however. If you just have chicken breast or turkey breast, you can also use a sharp knife to cut it up into very small chunks and make DIY ground meat.

I grate the onion and garlic so that it’s all juicy and adds moisture to the meatballs, and it also gets soaked up by the panko breadcrumbs. Panko breadcrumbs are made from Japanese milk bread, which has a very light and airy structure. This means they become very crispy when used as a coating (in arancini, for example), but they are also perfect in meatballs as they absorb more moisture. I also sometimes use crushed store-bought croutons if I can’t buy panko.

For the Marry Me sauce

A good marry me sauce recipe relies on decent Parmigiano Reggiano, sundried tomatoes, and a creamy base. I use a thick Greek-style yogurt, which gives you the creaminess and thick texture, but is much lighter than cream.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make Marry Me turkey meatballs and sauce.

How to make Marry Me turkey meatballs

A plate of ground turkey mince next to a bowl of herbs, breadcrumbs and other ingredients for marry me turkey meatballs.
  1. Grate the onion and garlic into a mixing bowl. Stir in the egg, parmesan, breadcrumbs, salt, pepper, lemon juice, and fresh herbs. Then stir in the ground turkey mince and thoroughly combine.
Ground turkey meatball mix in a bowl.
  1. Chill the meatball mixture in the fridge for 30 minutes to make the meatballs easier to shape. Preheat the oven to 180°C/355°F (no fan).
Raw turkey meatballs in an oven dish.
  1. Roll the Marry Me meatballs into balls and place them into a greased oven dish.
Baked turkey meatballs in an oven dish.
  1. Bake the meatballs for 15-20 minutes until they reach an internal temperature of 74°C/165°F.

Top tip

To keep baked meatballs moist, toss half a mug of water onto the base of the oven when you put them in. It creates steam in the baking environment and helps stop them from drying out.

How to make Marry Me sauce

You can make Marry Me sauce while the baked turkey meatballs are cooking, or do this in advance.

Dice the onion, red bell pepper, and garlic. It doesn’t have to be neat, as we are blending the sauce anyway.

Heat olive oil in a frying pan over medium heat, and when it shimmers, add the onion and bell pepper. Once translucent, add the garlic.

Now stir in the chicken or turkey broth and bring to a simmer. Add the sundried tomatoes and grated parmesan cheese, and then use a stick blender/immersion blender to blend the sauce to a smooth consistency. Stir in the yogurt and add lemon juice, salt, and pepper to taste.

Turkey meatballs and sauce with grated parmesan and fresh herbs.

How to serve

Pour the sauce over the baked Marry Me turkey meatballs and sprinkle over fresh basil, pine nuts, and more grated parmesan cheese.

Place the dish under the grill/broiler to melt the cheese and bring everything to temperature so it is bubbling hot.

Serve baked Turkey Meatballs and Marry Me sauce with rice, pasta, a warmed baguette, or other sides like garlic rose potatoes.

Wine Pairing

Serve a crisp and dry white wine like a Riesling with this Marry Me turkey recipe, or a fruity red like a Chianti Classico.

A close up image of a baked turkey meatball with marry me sauce on a serving spoon.

Equipment

Combine the meatballs in a large mixing bowl and bake them in an oven-proof dish or a tray.

Make the sauce in a large saucepan and use an immersion blender to blend it up. You can also transfer it to a liquidizer, but wait for it to cool down a bit first!

Storage and Freezing

This recipe stores and freezes really well. Store leftover Marry Me turkey meatballs and sauce in an airtight container and reheat in the oven, stovetop, or microwave.

I often make a batch of meatballs and freeze half of them for whenever I have a craving or need an easy meal! If possible, freeze them raw for best results. To freeze raw meatballs, place them on a lined tray until frozen, then transfer to a ziplock bag for easy storage.

Defrost overnight in the fridge. You can freeze Marry Me sauce, too. Place it in an airtight container. Use both within one month.

Marry me turkey meatballs in an oven dish ready to bake, next to a portion in a container ready to freeze.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Marry Me Turkey Meatballs in serving dish.

Marry Me Turkey Meatballs

Rosanna Stevens
Juicy and flavorful Marry Me Turkey Meatballs in a sundried tomato sauce that will make anyone fall in love! Reheats and freezer-friendly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people (4 meatballs pp)
Calories 443 kcal

Equipment

Ingredients
 

Marry Me turkey meatballs

  • 500 grams (16 oz) Turkey mince
  • ½ onion (grated)
  • 2 cloves garlic (grated)
  • 1 egg
  • ½ lemon (juice)
  • 30 grams (½ cup) panko breadcrumbs
  • 20 grams (¼ cup) parmesan cheese (grated)
  • 1 tbsp parsley (chopped)
  • 1 tbsp basil (chopped)

Marry Me sauce

  • 1 tsp olive oil
  • ½ onion
  • 1 red bell pepper
  • 1 clove garlic
  • 300 ml (1¼ cups) chicken broth (or turkey)
  • 100 grams (3.5 oz) sundried tomatoes
  • 40 grams (½ cup) parmesan
  • 150 grams (½ cup) plain yogurt
  • ½ lemon (juice)
  • 1 tbsp pine nuts
  • salt and pepper

Instructions
 

Make the meatballs

  • Grate the onion and garlic into a mixing bowl and then stir in the egg, breadcrumbs, lemon juice, parmesan, and salt and pepper. Mix in the minced turkey. Place the meatball mix in the fridge for 30 minutes to chill.
  • Preheat the oven to 180℃/355℉.
  • Roll the meatballs into 16 balls and place them onto a greased oven-proof dish or tray.
  • Bake the meatballs for 15-20 minutes until their internal temperature reaches 74°C/165°F.

Make the Marry Me sauce

  • Dice the onion, pepper, and garlic and saute in olive oil with a pinch of salt until translucent.
  • Stir in the broth and bring to a simmer. Add the grated parmesan and sundried tomatoes and blend until smooth.
  • Stir in the yogurt and season to taste with salt, pepper, and lemon juice.

Assemble and serve

  • Pour the sauce over the baked meatballs and sprinkle over some extra grated parmesan and pine nuts.
  • Place the dish under the grill/broiler until the cheese and sauce is bubbling hot. Serve with fresh torn basil on top.

Notes

I use 2% turkey breast mince in this recipe, and the meatballs are still very moist. Be sure to grate the onion, as this really help with the juicy texture. 
If you can’t find panko breadcrumbs, you can also use store-bought croutons and crush them with a rolling pin. 
Toss half mug of water into the bottom of the oven when you put the meatballs in to create steam in the baking environment and keep the meatballs from drying out. 
You can also use cream in the sauce, but the result will be richer (and high fat/calories) and I personally don’t think it needs it. 
Store leftovers in an airtight container in the fridge. 
You can freeze the raw meatballs and the sauce separately to use in future. 

Nutrition

Calories: 443kcalCarbohydrates: 30gProtein: 38gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 109mgSodium: 706mgPotassium: 1395mgFiber: 5gSugar: 15gVitamin A: 1515IUVitamin C: 67mgCalcium: 316mgIron: 5mg
Tried this recipe?Let us know how it was!

White Beans With Cavolo Nero Pesto

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A plate of white beans with cavolo nero pesto, made fiery from fresh chili and with added crunch from pine nuts, is so easy yet very delicious! Scoop it up with a crusty bread roll or serve with grilled meats for a hearty main meal.

White beans with cavolo nero pesto on a white plate topped with chili peppers and pine nuts.

If you are looking for ways to use cavolo nero, you must try this. It’s full of nutrition and fiber and gives a vibrant splash of color to the table.

🛒 Ingredients

  • White beans – you can use cannellini beans (sometimes known as white kidney beans), butter beans, or other beans like flageolet beans.
  • Cavolo nero – you can replace some or all of the cavolo nero with kale or spinach if you prefer. Cavolo nero is also known as Tuscan Kale or Italian kale and it has a milder, slightly sweeter taste than curly kale.
  • Onion
  • Garlic
  • Chili
  • Pine nuts
  • Basil
  • Parsley
  • Olive oil
  • Lemon juice
  • Salt and pepper

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make white beans with cavolo nero pesto.

👩🏼‍🍳 Instructions

Drain the white beans and set aside.

Chop the cavolo nero into small pieces and remove any tough bits of stalk from the ends.

Heat some oil in a frying pan over medium heat and saute the diced onion until translucent. Add the diced garlic, cavolo nero, and chili, and continue to saute for another couple of minutes.

Turn off the heat and allow the mixture to cool slightly.

Transfer the sauteed cavolo nero, onion, chili, and garlic to a blender or bowl and add fresh lemon juice, fresh herbs, olive oil, salt, and pepper.

Blend until you form a smooth, loose pesto, adding a small splash of water if necessary. Season to taste with more lemon juice, salt, and pepper, and then stir in the beans to coat them in the pesto.

🍽 How to serve white beans and cavolo nero pesto

You can serve this dish warm, at room temperature, or cold. To serve warm, return the mixture to a saucepan to warm it through (or use the microwave). Spread the cavolo nero pesto and beans onto a serving plate and sprinkle with more basil, pine nuts, and chili. I like to drizzle over some extra virgin olive oil as well.

These white beans with a cavolo nero pesto taste delicous on the side of main dishes like a crispy roast leg of lamb or a citrus and herb spatchcock chicken. I like to scoop it up with a crusty bread roll at lunchtime, too, as part of a spread of salads.

Blend this recipe up to make it into a dip, or you can even slacken the cavolo nero pesto further with some chicken or vegetable broth and turn this into a soup!

A plate of white beans covered in cavolo nero pesto with a serving spoon.

I’d highly recommend trying my creamy flageolet beans with sage and pancetta recipe, too, if you love beans!

🍷Wine Pairing

I’d serve a lightly chilled Pinot Noir with this recipe.

Check out more basic food and wine pairing tips to elevate all your meals!

🥣 Equipment

I saute cavolo nero in a frying pan with the onion, garlic, and chili and use an immersion blender (stick blender) or small food processor to turn it into the cavolo nero pesto sauce.

❄️ Storage and Freezing

Store leftovers in an airtight container in the fridge. You can also freeze this recipe, defrost it thoroughly, and use it within 1 month.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

White beans with cavolo nero pesto on a white plate topped with chili peppers and pine nuts.

White Beans With Cavolo Nero Pesto

A plate of white beans with cavolo nero pesto, made fiery from fresh chili and with added crunch from pine nuts, is so easy yet very delicious! Scoop it up with crusty bread roll or serve with grilled meats for a hearty main meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine French
Servings 4 servings
Calories 276 kcal

Equipment

Ingredients
 

  • 500 g (3 cups) White beans e.g., white kidney beans, cannellini beans, navy beans, butter beans
  • 200 grams (7 oz) Cavolo nero or kale/spinach
  • 1 shallot
  • 2 cloves garlic
  • 1 chili
  • 1 lemon juiced
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley
  • 2 tbsp fresh basil
  • 2 tbsp pine nuts
  • salt and pepper

Instructions
 

  • Drain the white beans and set aside. Chop the cavolo nero/Tuscan kale into small pieces and remove any tough bits of stalk from the ends.
  • Heat some oil in a frying pan over medium heat and saute the diced onion for a few minutes with a pinch of salt until translucent. Add the chopped garlic, cavolo nero, and chili, and continue to saute for another couple of minutes until it has wilted.
  • Allow the mixture to cool slightly, then transfer the sauteed cavolo nero, onion, chili, and garlic to a blender or bowl (plus immersion blender) and add fresh lemon juice, fresh herbs, olive oil, salt, and pepper.
  • Blend until you form a smooth, loose pesto, adding a small splash of water if necessary. Season to taste with more lemon juice, salt, and pepper, and then stir in the beans to coat them in the pesto.
  • If you want to serve this dish warm, return it to the pan or a saucepan to heat through. Spread onto a plate and top with more fresh basil, sliced chili, and pine nuts.

Nutrition

Calories: 276kcalCarbohydrates: 39gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 38mgPotassium: 1020mgFiber: 11gSugar: 3gVitamin A: 5331IUVitamin C: 81mgCalcium: 258mgIron: 6mg
Tried this recipe?Let us know how it was!
White beans and cavolo nero pesto recipe.

Roasted Tenderstem Broccoli Salad With Harissa Yogurt

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Roasted Tenderstem Broccoli Salad on a sweet yet spicy harissa yogurt base is super easy, and super tasty. There’s a light char on the broccoli but it still has some crunchy bite, and the spicy harissa yogurt sweetened with honey and lemon is so delicious. Topped with toasted almonds and fresh herbs, this is one of my go-to side dishes when I’m holding a lunch party or hosting a crowd.

Roasted Tenderstem Broccoli Salad on a serving plate with harissa yogurt and toasted almonds.

🛒 Ingredients

  • Tenderstem broccoli
  • Extra virgin olive oil
  • Plain yogurt
  • Harissa paste
  • Honey
  • Lemon
  • Flaked almonds/slivered almonds
  • Parsley and mint

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make roasted tenderstem broccoli salad

Tenderstem broccoli on an oven tray.

👩🏼‍🍳 How to roast tenderstem broccoli

Preheat the oven to 200C/400C (no fan).

Toss the tenderstem broccoli in olive oil, salt, and pepper and spread it onto an oven tray/baking sheet. You may need to trim the ends by an inch or so if they look a a bit woody.

Roast the broccoli in the oven for 10-15 minutes until it is lightly charred on the florets but the stems are still a vivid green color. We want it to retain its bite.

Meanwhile, mix the yogurt with the lemon juice, honey, and harissa. Toss the flaked almonds in a dry frying pan over high heat until golden brown. Watch out; they burn quickly!

Spread the harissa yogurt sauce on a serving plate. Arrange the roasted tenderstem broccoli on top and sprinkle over the toasted almonds. Top with chopped parsley and serve warm or at room temperature.

Top tip

You can use ordinary broccoli for this salad, too, if you can’t find tenderstem (also known as broccolini in some places)

A platter of roasted tenderstem broccoli salad on a base of harissa yogurt.

🍽 How to serve roasted tenderstem salad

I serve this roasted tenderstem broccoli salad as an easy side dish to a Moroccan-style feast. I have several dishes I like to serve alongside it, depending on who is coming (and how many!).

🍷Wine Pairing

Depending on other dishes, I’d serve either a crisp Reisling or a robust fruity red like a Grenache.

Check out my other food and wine pairing tips

🥣 Equipment

This recipe is very low fuss. You’ll need an oven tray to roast tenderstem broccoli on, and a little bowl to mix the harissa yogurt dressing. That’s it! You can even mix the harissa yogurt dressing on the serving plate itself and then toss the roasted tenderstem broccoli on top.

❄️ Storage and Freezing

Store leftovers covered in the fridge in an airtight container and consume within 2-3 days. This salad does not freeze well.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Roasted Tenderstem Broccoli Salad on a serving plate with harissa yogurt and toasted almonds.

Roasted Tenderstem Broccoli Salad With Harissa Yogurt

Roasted Tenderstem Broccoli Salad on a sweet yet spicy harissa yogurt base is super easy, and super tasty. There's a light char on the broccoli but it still has some crunchy bite, and the spicy harissa yogurt sweetened with honey and lemon is so delicious.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6 people
Calories 143 kcal

Equipment

Ingredients
 

  • 500 grams (17 oz) Tenderstem broccoli /baby broccoli/broccolini
  • 1 tbsp olive oil
  • 1 tsp salt and cracked black pepper
  • 250 grams (1 cup) Yogurt (Plain)
  • 1 tbsp Harissa paste
  • 1 tbsp honey
  • 1 lemon (juice)
  • 1 tbsp Fresh mint (chopped)
  • 1 tbsp Fresh parsley (chopped)
  • 50 grams (⅓ cups) Flaked almonds /slivered almonds

Instructions
 

  • Preheat the oven to 200℃/400℉ (no fan)
  • Toss the broccoli with the olive oil, salt, and pepper and spread it onto the tray.
  • Roast tenderstem broccoli for 10-15 minutes until the florets are lightly charred but the stems are still a vivid green.
  • Meanwhile, mix the yogurt, honey, and lemon juice together and spread onto a serving platter.
  • Toss the flaked almonds in a frying pan over high heat until they brown. They will burn easily, so don't leave them unattended.
  • Arrange the roasted tenderstem broccoli on top of the harissa yogurt and sprinkle the fresh herbs and toasted almonds on top.

Notes

You can use normal broccoli instead of tenderstem.

Nutrition

Calories: 143kcalCarbohydrates: 14gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 5mgSodium: 78mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 1621IUVitamin C: 80mgCalcium: 136mgIron: 1mg
Tried this recipe?Let us know how it was!
Roasted tenderstem broccoli salad recipe.

Rich, Tender Beef Tagine (Reheats Well & Great For A Crowd)

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Buttery soft, tender, slow-cooked beef tagine in a rich, spiced sauce with chickpeas and whole dried apricots is a deliciously hearty main course that is even better reheated, so it works well made in advance.

Rich and tender beef tagine in a stainless steel pan on a table.

This beef tagine with apricots and rich, fragrant sauce is perfect if you need to feed a crowd. It freezes well, and can be dressed up with fresh herbs and a squeeze of lemon at the last minute.

🛒 Ingredients

Beef Tagine spice mix in a bowl.
  • Diced beef
  • Cinnamon
  • Smoked paprika
  • Cumin
  • Ginger
  • Garlic
  • Onion
  • Beef broth
  • Passata
  • Honey
  • Dried apricots
  • Cooked chickpeas
  • Lemon juice
  • Fresh parsley and coriander

🥩 What cut of beef should you use for tagine?

The best thing about homemade beef tagine is that you don’t have to spend a fortune on expensive cuts of beef. If you go to a butcher, ask for braising steak, which could be a variety of cuts, including chuck, skirt, leg, and flank. I have also used brisket and shin, which have had great results. The key to cooking braising steak is to sear it to lock the juices and then keep it low and slow for several hours. We want to be able to cut it with a spoon!

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make beef tagine.

👩🏼‍🍳 Instructions

Chunks of raw beef in a bowl with a tagine spice marinade.
  1. Cut the beef into chunks and toss them in a bowl with the olive oil, smoked paprika, and cinnamon. Season liberally with salt and cracked black pepper.
Chunks of beef searing in a frying pan.
  1. Heat a good-quality pan over medium-high heat, then add the seasoned, oiled beef chunks. Leave them for a few minutes to get a good dark sear before stirring them to brown on the other side.
Beef and onions frying in tagine spices.
  1. Add the onion segments, which will release some moisture and help you to deglaze the pan. Fry for another few minutes, then add the garlic and remaining spices.
Beef tagine simmering on the stovetop.
  1. Stir in the beef bone broth and scrape the pan with a spatula or wooden spoon to get all of the sticky bits. Then, stir in the passata. Bring to a gentle simmer and then cook for 3-4 hours. Add the cooked chickpeas and whole dried apricots 30 minutes before the end of the cooking time.

Top tip

Take the beef out of the fridge to come up to room temperature before you begin. Pat it dry with a paper towel to soak up moisture; this will help you to get a good sear on the meat.

🍽 How to serve beef tagine

Stir through some freshly squeezed lemon juice and chopped fresh parsley and coriander (cilantro) before serving.

I like to serve this tender beef apricot tagine as part of a feast with the following side dishes:

A wooden spoon with beef tagine on it.

🍷Wine Pairing

Serve a fruity, robust red wine with beef tagine. I’d naturally opt for a red wine like a Grenache or a Syrah blend.

Check out more of my basic food and wine pairing tips here.

🥣 Equipment

Sadly, I don’t have an earthenware pot to cook tagine in; I keep meaning to buy one. Instead, I use a casserole dish like a Le Creuset (Dutch oven) or a big stainless steel pan. It needs to bubble away for a few hours without sticking, so you will need a pan with good heat distribution (unless you’re cooking on induction).

❄️ Storage and Freezing

This tender beef tagine actually tastes better reheated! Store in an airtight container and consume within 3-4 days. You can also make this recipe in advance and freeze beef tagine, which I often do if I am hosting a dinner party. Use it within 2 months.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Rich and tender beef tagine in a stainless steel pan on a table.

Rich, Tender Beef Tagine (Reheats Well & Great For A Crowd)

Rosanna Stevens
Buttery soft, tender, slow-cooked beef tagine in a rich, spiced sauce with chickpeas and whole dried apricots is a deliciously hearty main course that is even better reheated, so it works well made in advance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 servings
Calories 472 kcal

Equipment

Ingredients
 

  • 1 kg (2.2 lb) braising steak e.g., chuck, shin, flank
  • 500 g (17 oz) Beef bone broth /stock
  • 500 g (17 oz) Passata
  • 250 ml (1 cup) Water
  • 1 Onion
  • 2 cloves Garlic
  • 200 g (8 oz) Dried apricots
  • 1 can Chickpeas (drained)
  • 1 tbsp Honey
  • 2 tbsp Fresh parsley
  • 2 tbsp Fresh coriander (cilantro)
  • 1 Lemon (juiced)

Spice mix for beef

  • 1 tbsp olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Ground cinnamon
  • 1 tsp Salt and cracked black pepper

Spice mix for tagine

  • 2 tsp Ground cinnamon
  • 2 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1 tsp Ground ginger

Instructions
 

  • Pat the beef dry with a paper towel and cut into chunks if needed. Mix the spices for the beef in a bowl with the olive oil and then toss in the beef to thoroughly coat it in the oil and spice mix.
  • Place a casserole dish or heavy-bottomed pan over medium-high heat. When it's hot, add the beef, making sure it is spread evenly over the surface and not in a pile. Leave it for a few minutes to get a nice dark sear before stirring to brown the other sides.
  • Add the sliced onions, which will release some moisture and allow you to deglaze the pan by scraping the base with a wooden spoon or spatula.
  • Add the garlic and remaining tagine spices. Cook for 30 seconds before stirring in the bone broth, then the passata and water. Bring the beef tagine to a gentle simmer and cook for 3-4 hours until the meat can be cut with a spoon.
  • Stir in the honey, cooked drained chickpeas, and dried apricots 30 minutes before the end of the cooking time.
  • Squeeze in the lemon juice and add the chopped fresh herbs before serving.

Notes

If you go to a butcher, ask for braising steak or chuck, which could be a variety of cuts, including chuck, skirt, leg, shin, and flank. I have also used brisket before. 
To store, place in an airtight container and refrigerate for 3-4 days. You can also freeze this tagine and use it within 2 months. 
Serve with a robust red wine and some couscous. 

Nutrition

Calories: 472kcalCarbohydrates: 35gProtein: 38gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 115mgSodium: 199mgPotassium: 1384mgFiber: 5gSugar: 26gVitamin A: 2261IUVitamin C: 13mgCalcium: 87mgIron: 7mg
Tried this recipe?Let us know how it was!
Rich and tender beef tagine recipe.

Thai-Style Baked Pork Meatballs With Coconut Broth

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Super simple Thai Baked Pork Meatballs with lemongrass, chili, and ginger are juicy and full of flavor but much easier (and healthier) to cook as they’re oven-baked meatballs and not fried. So if you’re entertaining, you can just stick them in the oven and don’t have to faff around with the stove. I serve them with fluffy white rice and make a really easy coconut broth to pour over the top, which I’ll tell you how to make, too.

Thai style baked pork meatballs in a coconut broth in a bowl.

These easy Thai meatballs come together really fast, and I’m going to give you all my hacks for juicy pork meatballs that won’t dry out in the oven.

Ingredients for moist baked meatballs

Keeping baked meatballs moist means using specific fresh ingredients to keep the mix juicy. Using fresh herbs and spices means there is more moisture in the raw meatball mixture, as opposed to using dried ingredients. Here is what you’ll need with a few notes. The quantities in this recipe will make around 24 meatballs to serve 4-6 people.

  • Pork mince – I use 5% fat, which is pretty lean ground pork mince. But they are still super juicy, trust me! You can use a higher-fat mince if you prefer, but it isn’t necessary for juicy pork meatballs.
  • Egg – this adds moisture and acts as a binder for the other ingredients to keep the baked pork meatballs together.
  • Panko breadcrumbs – these Japanese breadcrumbs are larger and drier than traditional breadcrumbs, meaning they will soak up more moisture and keep the meatballs moist rather than letting them dry out. If you can’t find panko, I sometimes buy croutons instead and bash them up with a rolling pin. Don’t use very finely ground breadcrumbs.
  • Lemongrass
  • Grated garlic
  • Grated ginger
  • Grated lime zest
  • Grated shallot
  • Fresh chilli
  • Soy sauce
  • Fresh coriander stems (cilantro)

For the coconut broth

  • Creamed coconut – you need to buy the concentrated kind that you buy in blocks packaged in a box, not coconut cream, which is liquid and a different ingredient that’s sold in a can.
  • Chicken broth – use low sodium (you can also use pork bone broth or vegetable broth instead).
  • Lime juice
  • Fish sauce
  • Soy sauce

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make oven baked pork meatballs with Thai coconut broth.

Raw Thai pork meatballs in an oven dish.

How to make Thai baked pork meatballs

Preheat the oven to 175°C/345°F (no fan) and grease a large oven-safe dish or tray with coconut oil.

Finely dice the lemongrass, chili pepper, and coriander/cilantro stems (reserve the leaves for garnish).

Grate the garlic cloves, fresh ginger, lime zest, and shallot into a bowl and stir in the egg, soy sauce, and diced herbs/spices to mix it all together. Then mix in the pork mince and the breadcrumbs until thoroughly combined. I either use a fork or my hands.

Portion the raw mix into meatballs. I like to keep them relatively small; an ice cream scoop or a tablespoon can come in handy. Press the mix together, roll it into a ball between your palms, and place it onto the prepared tray.

Bake the ground pork meatballs for 15 minutes; the internal temperature should reach 71°C/160°F. When I put them in, I throw a small amount of water onto the base of the preheated oven to create some steam and then quickly shut the door to lock in that moisture.

Top tip

Chilling the meatball mix in the fridge for 30 minutes before forming and rolling the Thai pork meatballs can help them stay together and make more perfectly round meatballs.

How to make the coconut broth sauce

Heat the chicken broth in a saucepan, then whisk in the creamed coconut until it dissolves into the liquid. Add the fish sauce and lime juice, and then season with soy sauce to taste. I use soy sauce instead of salt; you can also just use salt.

A serving of Thai baked pork meatballs and rice.

How to serve

If plating individually, spoon some fluffy white rice into a bowl and mix it with some freshly squeezed lime juice plus chopped fresh herbs like coriander/cilantro and spring onions. Place the Thai oven-baked meatballs on top and pour over the coconut broth. Garnish with some thinly sliced fresh chili and a wedge of lime.

If serving this dish at a dinner party, you can also serve it family-style with a big bowl of rice mixed with herbs and lime juice, a platter with the meatballs on, and a jug of the sauce to pass around.

Wine Pairing

A crisp and aromatic white wine like a Grüner Veltliner or Gewürztraminer will work well with Thai baked meatballs.

Read more of my food and wine pairing tips!

Expert tips for juicy oven baked pork meatballs

  1. Use larger, drier breadcrumbs like panko rather than the fine ground ones.
  2. Use fresh ingredients rather than dried ones (i.e., fresh garlic and shallot, not dried garlic and onion powder).
  3. Keep the oven lower at 175C/345F to avoid all the moisture in the meatballs evaporating out immediately.
  4. Create steam in the oven by throwing 100ml/half a cup of water onto the base of the oven or a tray on the shelf below when you put the Thai meatballs in. You can repeat this halfway through cooking, too, if you like.

Equipment

I bake pork meatballs in a cast iron oven dish greased with coconut oil. But you can also line them up on a baking sheet lined with parchment paper.

Storage and Freezing

Store leftover meatballs in the coconut broth to keep them moist and reheat in a low oven, on the stove, or in the microwave.

Have you tried…

If you enjoy the flavor profile of this dish, you may also like the following recipes:

🙏🏻 If you try this recipe…

And if you make this easy baked pork meatballs recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

A serving of Thai baked pork meatballs and rice.

Thai-Style Baked Pork Meatballs With Coconut Broth

Rosanna Stevens
Thai Baked Pork Meatballs with lemongrass, chili, and ginger are juicy and full of flavor but much easier (and healthier) to cook as they're oven-baked meatballs and not fried.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Thai
Servings 6 servings
Calories 416 kcal

Equipment

Ingredients
 

Thai baked pork meatballs

  • 500 grams (1 lb) pork mince 5% fat
  • 1 egg
  • 75 grams (½ cup) panko breadcrumbs
  • 2 stalks lemongrass finely diced, fresh
  • 2 chili finely diced, fresh
  • 1 shallot grated, fresh
  • 2 cloves garlic grated, fresh
  • 1 tbsp ginger grated, fresh
  • 2 tbsp coriander/cilantro stems reserve leaves for garnish
  • 1 tsp lime zest grated
  • 1 tsp soy sauce

Coconut broth

  • 100 grams (6 tbsp) creamed coconut
  • 400 ml (1½ cups) chicken broth or pork/vegetable
  • 1 tsp soy sauce
  • ½ tsp fish sauce
  • 1 lime (juice)

Instructions
 

For the meatballs

  • Preheat the oven to 175°C/345°F (no fan) and grease a large oven-safe dish with coconut oil or line a baking tray with parchment paper.
  • Finely dice the lemongrass, chili pepper, and coriander/cilantro stems. Grate the lime zest, garlic, shallot, and ginger and place them all into a mixing bowl.
  • Stir in the egg yolk, minced pork mince, and panko breadcrumbs until thoroughly combined.
  • Shape the meatballs by scooping out the mix with an ice cream scoop, and squeezing it gently between your hands, then rolling into a ball.
  • Place the meatballs onto the baking dish or tray, and bake for 15 minutes. As you put them in, throw around 100ml or half a cup of water onto the base of the oven to create some steam in the environment and keep them moist.

For the coconut broth

  • While the meatballs are cooking, heat the chicken broth in a saucepan, then whisk in the creamed coconut until it dissolves into the liquid.
  • Add the fish sauce and lime juice, and then season with soy sauce to taste.
  • Plate the Thai baked pork meatballs on a bed of rice, place the meatballs on top, and ladle over the broth.

Notes

Ingredient notes
  1. I use 5% fat pork mince, which is pretty lean, but they stay juicy! 
  2. Use panko breadcrumbs as they are larger and drier, which means they absorb more moisture and keep it in the meatballs. Alternatively, crush up some croutons. 
  3. You need creamed coconut that comes in blocks packaged in a box, not coconut cream, which is liquid and a different ingredient sold in a can.
  4. I use soy sauce instead of salt; you can also just use salt.
Technique notes
  1. It can help to refrigerate the meatball mix for 30 minutes before shaping to get them nice and round.  
  2. Don’t be tempted to crank the oven higher, this can dry the meatballs out. 
  3. Create steam by throwing 100ml/half a cup of water onto the base of the oven or a tray on the shelf below when you put the Thai meatballs in. You can repeat this halfway through cooking, too, if you like.
  4. I bake pork meatballs in a cast iron oven dish greased with coconut oil. But you can also line them up on a baking sheet lined with parchment paper.
  5. The internal temperature of the meatballs needs to reach 71°C/160°F
 

Nutrition

Serving: 4meatballsCalories: 416kcalCarbohydrates: 17gProtein: 19gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 61mgSodium: 543mgPotassium: 481mgFiber: 1gSugar: 2gVitamin A: 151IUVitamin C: 23mgCalcium: 51mgIron: 3mg
Tried this recipe?Let us know how it was!

Almond And Caramelized Pear Sponge Puddings

by Leave a Comment

Mini Almond and Caramelized Pear Sponge Puddings with a hint of cinnamon spice are a seasonal treat when pears are ripe and ready. The almond and pear sponge is moist and full of flavor, and they make the perfect dinner party dessert because they are individually sized. You can bake them in advance and heat them up in the microwave to serve; it’s so simple.

Almond and caramelized pear sponge puddings on three plates, with flaked almonds on top.

First, we make the caramelized pear filling, which is super simple. Then, the basic almond sponge, which is baked in pudding basins with a spoonful of the pear filling inside. Here is what you will need and how to make this delicous little dessert.

Ingredients

  • Ripe pears (but not too ripe or mushy). The best varieties would be Bartlett or Williams pears, Conference pears, Bosc, Anjou, or Packham.
  • Butter – make sure it’s softened, and unsalted.
  • Light brown sugar (golden caster sugar)
  • Eggs – always at room temperature
  • Almond flour/ground almonds
  • Plain flour (AP or all purpose flour)
  • Baking powder
  • Cinnamon
  • Vanilla extract
  • Salt

Check the printable recipe card at the bottom of this post for quantities and step-by-step directions on how to make almond and pear sponge puddings

A pear and almond sponge pudding cut in half to see the middle.

Make the caramelized pear filling

Peel, core, and slice the pears into small cubes. Squeeze lemon juice over them to prevent them from browning if not using them straight away.

Melt the butter and sugar together in a saucepan over medium heat. Add the chopped pears and a pinch of cinnamon and cook for 5-10 minutes while stirring occasionally to prevent them from sticking.

Put the caramelized pear filling in the fridge or freezer while preparing the almond sponge puddings, as it needs to cool down before use.

A mini pudding basin lined with two strips of parchment paper.

Bake the pear and almond sponge puddings

Preheat the oven to 175℃/350℉ (no fan) and grease the pudding basins before lining them with two strips of greased parchment paper (see photo).

Whisk the vanilla extract, eggs, and sugar together in a bowl until they are pale and fluffy, and the sugar has dissolved into the egg. It shouldn’t feel grainy to the touch if you rub it between your fingers. You can do this stage with a balloon whisk or even a fork.

Mix the flour, ground almonds, and baking powder with a pinch of salt and then quickly fold it into the egg mixture with a spatula.

Spoon the batter into the lined pudding basins until they are two-thirds full. Then, add a couple of teaspoons of the caramelized pears in the center and gently push it just under the surface. Try not to add too much of the liquid and mainly scoop out the chunks of pear; reserve the majority of the sauce to use upon serving.

Spoon the rest of the almond and pear sponge pudding batter on top, leaving a small margin as it will rise while in the oven.

Bake the mini pear sponge puddings for 15-17 minutes, then remove from the oven to cool for 5 minutes before gently removing them from the tins. They are done when the surface is golden brown and feels bouncy to the touch, and the edges of the sponge pull away slightly from the little baking tins.

An aerial view of almond and pear sponge puddings on plates.

How to serve mini pear and almond sponge

I like to serve these little desserts with some toasted flaked almonds on top and a drizzle of the reserved pear caramel sauce. They also taste great with a scoop of vanilla ice cream or some whipped cream!

To toast flaked almonds (slivered almonds), either spread them out on an oven tray and put them under the grill/broiler or toss them in a dry frying pan on the stovetop. They turn quickly, so keep an eye on them, or they’ll burn while your back is turned.

Wine Pairing

Try a German Eiswein (also known as Ice Wine as the grapes are frozen on the vine) or a sweet Sauterne with sweet pear desserts.

Storage and Freezing

Wrap the mini sponge cakes individually in plastic food wrap to keep them moist and store them in the fridge for up to 3 days. If possible, do this while they are still warm to trap moisture.

You can easily freeze these mini cake desserts and they will stay super moist. Wrap them individually in plastic wrap and use them within one month.

Equipment

Always weigh the ingredients by the gram using a digital scale for best results. I whisk the eggs and sugar by hand in a large mixing bowl using a balloon whisk, but you can use an electric mixer or just a fork if you prefer. Then, fold in the dry ingredients with a rubber spatula to avoid knowing out the air.

Bake the mini almond and caramelized pear sponge cakes in mini pudding basins (mini pudding molds). Line them with two strips of parchment paper to make it easier to release the dessert after baking. Alternatively, you can bake in individual ramekins and not turn them out afterward.

Other desserts to try

Looking for other recipes like this mini almond and pear sponge pudding recipe? Try these other versions:

Have you tried this recipe?

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Almond and caramelized pear sponge puddings on three plates, with flaked almonds on top.

Mini Almond and Caramelized Pear Sponge Puddings

Rosanna Stevens
Mini Almond and Caramelized Pear Sponge Puddings with a hint of cinnamon spice are a delicious treat and the perfect dinner party dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 desserts
Calories 453 kcal

Equipment

Ingredients
 

Caramelized pear filling

  • 1 Pear Peeled and cored.
  • 2 tbsp Unsalted butter
  • 3 tbsp Golden caster sugar /light brown sugar
  • ¼ tsp cinnamon

Almond sponge puddings

  • 3 eggs at room temperature
  • 110 grams (½ cup + 1 tablespoon) white sugar
  • ½ tsp vanilla extract
  • 110 grams (1 cup + 1 tablespoon) almond flour
  • 30 grams (¼ cup) plain flour /all-purpose flour
  • ½ teaspoon baking powder

Instructions
 

  • Preheat the oven to 175℃/350℉ (no fan). Grease 4 mini cake tins/pudding basins and line with two strips of greased parchment paper (baking paper).
  • Whisk the vanilla extract, eggs, and sugar together in a mixing bowl for a few minutes until they become pale and creamy.
  • Mix the almond flour, all-purpose flour, and baking powder together, and then fold them into the eggs and sugar mixture.
  • Fill the pudding basins two-thirds, then add a teaspoon each of pear filling to the center of each one and gently push it just under the surface. Avoid adding too much of the liquid, just scoop out the pear chunks and reserve the sauce for serving. Place them onto a baking tray.
  • Bake the mini almond and pear sponge puddings for 15 minutes or until the top is golden brown and bouncy when touched. Allow to cool for a couple of minutes before gently running a knife around the edge and using the strips of parchment paper to tug them out.

Notes

  1. For best results, always weigh ingredients by the gram using a digital scale. 
  2. You can replace the plain/all-purpose flour with polenta flour to make this dessert gluten-free. 
  3. Use the strips of parchment paper to help you gently tug the sponge out of the tin. Run a knife around the edge to make it easier if necessary. 
  4. This mini sponge cake recipe can be made ahead of time and reheated in the microwave. 
  5. Store wrapped in plastic food wrap to maintain its moist texture. 

Nutrition

Calories: 453kcalCarbohydrates: 55gProtein: 11gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 138mgSodium: 1170mgPotassium: 172mgFiber: 6gSugar: 19gVitamin A: 376IUVitamin C: 4mgCalcium: 125mgIron: 2mg
Tried this recipe?Let us know how it was!
Recipe for pear and almond sponge puddings.

Almond, Pomegranate and CousCous Salad

by Leave a Comment

A deliciously fluffy couscous salad with tons of fresh herbs, lemon juice, bursts of pomegranate seeds, and crunchy toasted flaked almonds. This tastes great with roasted joints of spiced meat or on its own!

Couscous salad.

👩🏼‍🍳 How to make fluffy couscous

The key to the tastiest, fluffiest couscous is to let it partially steam and use a good extra virgin olive oil.

Measure out your couscous into a bowl or saucepan that you have a lid for. Pour over the hot broth, but reserve a small amount of it. You can use plain boiled water, but a bone broth or vegetable stock will always taste better.

Stir in the extra virgin olive oil, then cover it and leave it alone for 5 minutes.

Use a fork to fluff the couscous and pour in the rest of the liquid and the freshly squeezed lemon juice. Cover and leave for another 5 minutes.

🍽 How to assemble couscous salad

Meanwhile, toast the flaked almonds by tossing them in a hot, dry pan, or spreading them out on an oven tray and putting them under grill/broiler. They will not take long to start browning, and can burn easily, so watch them like a hawk! The trick is that once you start to smell them, they are nearly ready.

De-seed the pomegranate by slicing it open and pushing the seeds into a bowl of water. Any spongy white pith will float to the top and the seeds will sink, allowing you to easily separate it all.

Finely dice all the fresh herbs and stir them into the cooked couscous. Season with salt and cracked black pepper.

Sprinkle the toasted almonds and pomegranate seeds on top and serve warm, or at room temperature.

🍽 How to serve couscous salad

I like to serve this couscous salad as part of a feasting table with the following dishes:

But it also works well by itself as a light lunch!

Chickpea Tagine in a Serving dish.

🍷Wine Pairing

A crisp and dry Reisling will work well if enjoying this couscous salad.

🥣 Equipment

Couscous is incredibly low maintenance,

❄️ Storage and Freezing

Store leftover couscous salad in the fridge in an airtight container and use within 3 days.

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Almond pomegranate Couscous salad.

Almond, Pomegranate and CousCous Salad

Rosanna Stevens
A deliciously fluffy couscous salad with tons of fresh herbs, lemon juice, bursts of pomegranate seeds, and crunchy toasted flaked almonds. This tastes great with roasted joints of spiced meat, or on its own!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Mediterranean, Middle Eastern
Servings 4 servings
Calories 474 kcal

Equipment

  • Saucepan or bowl for the couscous
  • Frying pan or oven tray for the almonds

Ingredients
 

  • 300 grams (1½ cups) Cous cous
  • 375 ml (1½ cups) Bone broth, vegetable stock, or water
  • 1 tbsp Extra virgin Olive Oil
  • 1 Lemon juice
  • 30 grams (½ cup) Fresh mint
  • 30 grams (½ cup) Fresh parsley
  • 30 grams (½ cup) Fresh coriander (cilantro)
  • 30 grams (½ cup) Fresh chives
  • 80 grams (½ cup) Flaked almonds
  • 100 grams (⅓ cup) Pomegranat seeds
  • Salt and pepper

Instructions
 

  • Place the couscous into a saucepan or bowl that you have a lid for. Heat the bone broth or vegetable stock until it reaches boiling point.
  • Pour 300ml or 1 cup of the broth over the couscous and add the olive oil. Stir and cover for 5 minutes.
  • Uncover, fluff with a fork, and add remaining broth and lemon juice. Cover for another 5 minutes.
  • Toast the flaked/sliced almonds by tossing them in a hot, dry frying pan or placing them on a tray under the grill/broiler. Watch them so they do not burn; we want a golden color.
  • Finely dice the herbs and stir them into the couscous along with salt and cracked black pepper. Transfer to a serving dish.
  • Sprinkle the pomegranate seeds and toasted almonds over the top of the couscous and serve.

Nutrition

Calories: 474kcalCarbohydrates: 70gProtein: 18gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.003gSodium: 51mgPotassium: 444mgFiber: 8gSugar: 5gVitamin A: 1278IUVitamin C: 22mgCalcium: 110mgIron: 3mg
Tried this recipe?Let us know how it was!
Recipe for pomegranate and flaked almond couscous salad.

Fragrant Chickpea Tagine (Great For A Crowd)

by 1 Comment

Make a big bowl of this deliciously aromatic and fragrant Chickpea Tagine, and you’ll be warm and comforted for hours. It works wonderfully when you’re catering to large numbers, and you can pretty much put any vegetable in it that you like to bulk it out.

Chickpea Tagine in a Serving dish.

I love serving this chickpea tagine feasting style with a crispy roast leg of lamb, a flaked almond and pomegranate couscous salad, and some flatbread. It will satisfy both meat eaters and anyone plant-based at the table, and everyone will feel full.

❓How to cook dry chickpeas

Yes, you can just use pre-cooked chickpeas in a tin or jar. But they do taste SO much better when you cook dried chickpeas yourself. And it is very simple, you just have to do a bit of advanced planning to fit it into your cooking schedule.

First, soak the chickpeas overnight in a large saucepan of water with baking soda (bicarbonate of soda) in it. You’ll need to use half a teaspoon of baking soda per 200g or 1 cup dry chickpeas. Make sure they soak for at least 10-12 hours. This process helps achieve tender chickpeas. Don’t add salt yet; I find that it can sometimes counteract the soda and make them tough.

Now drain and rinse the soaked chickpeas. Add them back into the pan, cover with fresh water, and bring it to a boil. Simmer the chickpeas for an hour with salt and pepper, a garlic clove, a sprig of thyme, and some lemon peel for flavor.

Skim off any foam with a slotted spoon, and drain them when done. Perfectly cooked chickpeas should be tender and buttery but still have a slight firmness to them.

Chickpeas cooking in a saucepan of boiling water.

⚖️ Dried vs. cooked weight chickpeas (Garbanzo beans)

Roughly speaking, chickpeas double their weight when cooked. But to be specific, multiply the weight of dried chickpeas by 2.2 to get the weight cooked chickpeas. As an example, 100 grams dried chickpeas will yield 220 grams cooked chickpeas.

I generally allow around 200 grams of cooked chickpeas (or 1 cup cooked chickpeas) per person for a main course. If buying canned chickpeas, I use one can between two for this recipe.

📝 Tagine spice mix

There is much debate over what spices go in a tagine, and I am not Moroccan, although I definitely ate my fair share of tagine when traveling in Marrakech. Cinnamon is a given, and it also needs some sweetness, so I include nutmeg as well as honey (or date syrup). Too much cumin makes it taste like a curry, and too much heat can overpower the delicate flavors. Here is what I use:

  • Cinnamon
  • Coriander (ground seeds)
  • Cumin (ground seeds)
  • Ginger (fresh or ground)
  • Garlic
  • Grated nutmeg
  • Smoked paprika
A bowl of colorful ground spices.

Then there are the fresh herbs (mint, coriander, and parsley) and freshly squeezed lemon juice that lift it at the end. But you’ll find all the ingredients and processes in the printable recipe card below!

👩🏼‍🍳 How To Make Chickpea Tagine

Dice the onion, carrots, and bell peppers into chunks. You can decide how chunky you want them to be, but I like to keep them small so that they are roughly the same size as the chickpeas. Crush the garlic and measure out the dried spices. You can add other vegetables if you like, for example, some diced courgette (zucchini).

Heat some extra virgin olive oil in a heavy-bottomed pan, and when it is shimmering, sautee the diced vegetables with a pinch of salt until they are translucent and tender. Add the crushed garlic for another minute, and then stir in the tagine spice mix. Let them become fragrant for 30 seconds to bring out the aromas.

Add the cooked chickpeas and saute them in the spices for a few minutes to let the flavors infuse. Then add the tomato puree, and finally, the canned tomatoes or passata.

Simmer the tagine for 15-20 minutes. Meanwhile, toast your flaked almonds. You can either do this by tossing them in a hot frying pan (no oil) or spreading them on a baking tray and putting them under the grill (broiler). They will turn fast, so keep an eye on them. Once you can smell them, they will be nearly done.

Season with salt and pepper to taste. Stir the lemon juice and dried apricots into the tagine and sprinkle over the fresh herbs, lemon zest, and toasted flaked almonds before serving.

Top tip

I sometimes serve this tagine in a fine dining style, centered on a fancy plate with some additional roasted vegetables on top. Just because Tagine is cozy doesn’t mean it can’t also be fancy!

A serving of Chickpea Tagine on a plate.

🍷Wine Pairing for Tagine

Serve a crisp Reisling with Tagine or a full-bodied red wine like a Grenache or Syrah (Shiraz).

❄️ Storage and Freezing

You can make this easy chickpea tagine in advance and reheat it when needed. Store it in an airtight container in the fridge for up to 4 days.

You can also freeze chickpea tagine. Again, transfer it to an airtight container; it will keep for up to one month.

🥣 Equipment

I make tagine in a large enameled casserole dish (or Dutch oven) with good heat distribution, like Le Creuset. I know they’re expensive, but I am still using one given to my parents in 1975 as a wedding gift, so they really do last forever!

🙏🏻 If you try this recipe…

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Chickpea Tagine in a Serving dish.

Fragrant Chickpea Tagine (Great For A Crowd)

Rosanna Stevens
Make a big bowl of this deliciously aromatic and fragrant Chickpea Tagine, and you'll be warm and comforted for hours. It works wonderfully when you're catering to large numbers, and you can pretty much put any vegetable in it that you like to bulk it out.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 40 minutes
Total Time 12 hours 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 446 kcal

Equipment

Ingredients
 

Fresh ingredients

  • 220 grams (1 cups) Dried chickpeas or use 2 cans of drained, cooked chickpeas
  • 1 White onion
  • 1 Carrot
  • 1 Bell pepper
  • 3 Garlic cloves
  • 400 grams (14 oz) Chopped tomatoes /passata (one 400g or 14oz can)
  • 1 tbsp Tomato puree
  • 2 tbsp Honey
  • 6 Dried apricots
  • 1 Lemon juice and some zest
  • 3 tbsp (2 tbsp) Fresh parsley
  • 3 tbsp (1 tbsp) Fresh coriander (cilantro)
  • 2 tbsp Fresh mint
  • 85 grams (3 oz) Flaked almonds /sliced almonds

Tagine spice mix

  • 2 tsp Cinnamon (Ground)
  • 1 tsp Cumin (Ground)
  • ¼ tsp (0.25 tsp) Nutmeg (Ground)
  • ½ tsp (0.5 tsp) Ginger (Ground)
  • 1 tsp Coriander (Ground)
  • 1 tsp Smoked paprika
  • Salt and white pepper

Instructions
 

How to cook dry chickpeas

  • Soak the chickpeas overnight in a large saucepan of water with half a teaspoon of baking soda (bicarbonate of soda) in it.
  • Drain and rinse the soaked chickpeas. Put them back in the pot and refill it with fresh water, salt and pepper, a garlic clove, a sprig of thyme, and one inch of lemon peel (no white pith). Bring to a boil and then simmer the chickpeas for an hour.
  • Skim off any white foam, and drain the chickpeas when they are done.

How to make chickpea tagine

  • Dice the onion, carrots, and bell peppers into small chunks. Crush the garlic and measure out the dried spices.
  • Heat some extra virgin olive oil in a heavy-bottomed pan, and sautee the diced vegetables with a pinch of salt until they are translucent and tender.
  • Add the crushed garlic, then stir in the tagine spice mix. Let it all become fragrant for 30 seconds before stirring in the cooked chickpeas to coat them in the spices.
  • Stir in the tomato puree, and finally, add the honey and canned tomatoes or passata. Pour in another 200ml or 3/4 cup of water (or broth). Simmer the chickpea tagine for 15-20 minutes.
  • Toast the flaked almonds, either by tossing them in a hot frying pan (no oil) or spreading them on a baking tray and putting them under the grill (broiler).
  • Season with salt and pepper to taste. Stir the lemon juice and thinly sliced dried apricots into the tagine and sprinkle over the fresh herbs, around half of the lemon's zest, and toasted flaked almonds before serving.

Notes

Make sure the chickpeas soak for at least 10-12 hours if using them from dry. 
If you like, add other vegetables, for example, some diced courgette (zucchini). I often add a bag of washed spinach, too. 
Enjoy this tagine on its own or with some couscous or flatbreads. 
 
 

Nutrition

Calories: 446kcalCarbohydrates: 69gProtein: 18gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 175mgPotassium: 1223mgFiber: 17gSugar: 28gVitamin A: 4525IUVitamin C: 71mgCalcium: 197mgIron: 7mg
Tried this recipe?Let us know how it was!

Dark Chocolate Sponge Puddings

by Leave a Comment

Mini Dark Chocolate Sponge Puddings are rich, moist, and decadent. The almond sponge is full of flavor and baked with chocolate pieces inside that melt and reveal a gooey center. They are ready in 30 minutes and don’t require any fancy kit or baking experience. What’s not to love?

Dark chocolate sponge pudding on a plate topped with clotted cream.

I love serving these as a dinner party dessert because they are individually sized. Plus, you can bake them in advance and heat them up in the microwave to serve; it’s so simple.

Ingredients

  • Eggs – always use room temperature eggs in baking.
  • Light brown sugar (or golden caster sugar) – gives a slight caramel taste from the molasses and even more moisture.
  • Vanilla extract – this heightens the other flavors.
  • Almond flour – for that super moist sponge that has a slight almond flavor.
  • Plain flour (AP or all-purpose flour)
  • Cocoa powder – if you’re in the US, buy the cocoa powder that is labeled Dutch-processed.
  • Baking powder – to give a little bit of lift and lightness.
  • Dark chocolate – I aim for good quality 70% so that it is rich, has a good flavor, and isn’t too sweet. I like using Lindt chocolate. Avoid chocolate chips; they often don’t melt well.
  • Salt – this is essential! It balances sweetness and brings out the flavor.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make chocolate sponge puddings.

How to make mini chocolate sponge puddings

Preheat the oven to 175℃/350℉ (no fan) and grease the pudding basins before lining them with strips of parchment paper.

Quickly whisk the vanilla extract, eggs, and sugar together in a bowl just until combined, and the sugar has dissolved into the egg. It won’t take long.

Sift the almond flour, ordinary flour, cocoa powder, salt, and baking powder together and then fold it into the egg mixture.

Spoon or pour the dark chocolate sponge batter into the lined pudding basins to two-thirds full. Add some small pieces of chopped chocolate to the middle and gently poke them just under the surface with a fork.

Four pudding basins next to a jug of chocolate sponge batter and some chopped chocolate.
Pudding basins filled with chocolate sponge pudding batter and chopped chocolate pieces.

Bake the mini dark chocolate sponge puddings for 15 minutes, then remove from the oven to cool for 2-3 minutes.

Gently run a knife around the edge and then use the ends of the parchment paper strips to tug them out.

A mini chocolate sponge pudding on a plate, split in half to show the gooey chocolate middle.

How to serve

This mini chocolate sponge pudding recipe is best served warm and fresh out the oven, with a dollop of whipped cream, creme fraiche, or a scoop of vanilla ice cream. Sometimes, I’ll add nuts or berries on top, too, for added crunch and flavor.

If you love chocolate desserts, try my classic profiteroles with chocolate truffle filling.

Top tips to make chocolate sponge puddings

Always weigh ingredients for precision; it gets better results!

Don’t overfill the basins, as the sponge batter will rise, and you could end up with a mushroom.

This is quite a liquid batter, so it definitely helps to use a jug or bowl with a lip to pour it into the pudding basins.

Wine Pairing

A tawny port is a lovely wine pairing for chocolate sponge pudding.

Storage and Freezing

Store the chocolate sponge puddings wrapped in plastic food wrap to keep them from drying out. Reheat gently in the microwave.

Equipment

This is such a simple recipe with no fancy equipment or techniques. All you need is a digital scale to weigh ingredients, a couple of mixing bowls, plus the little pudding basins. That’s it!

Other desserts to try

Looking for other recipes like this almond and pear sponge pudding? Try these:

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Dark chocolate sponge pudding on a plate topped with clotted cream.

Dark Chocolate Sponge Puddings

Rosanna Stevens
Mini Chocolate Sponge Puddings have a moist almond sponge, and gooey melted chocolate center. They're perfect for dinner parties as individually sized, and so easy to make!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 478 kcal

Equipment

Ingredients
 

  • 3 eggs at room temperature
  • 110 grams (½ cup ) Light brown sugar (golden caster)
  • 100 grams (¾ cup) Dark chocolate 70% cocoa solids
  • ½ tsp vanilla extract
  • 110 grams (1 cup) almond flour
  • 2 tbsp (¼ cup) plain flour /all-purpose flour
  • 2 tbsp cocoa powder (unsweetened, Dutch-processed)
  • ½ teaspoon baking powder

Instructions
 

  • Preheat the oven to 175℃/350℉ (no fan). Grease 4 mini cake tins/pudding basins and line with two strips of greased parchment paper (baking paper).
  • Whisk the vanilla extract, eggs, and sugar together in a mixing bowl just until the sugar has dissolved into the eggs.
  • Mix the almond flour, cocoa powder all-purpose flour, and baking powder together, and then fold them into the eggs and sugar mixture.
  • Fill the pudding basins two-thirds full, then add a few pieces of chopped chocolate in the middle. Poke them under the surface with a fork. Do not overfill, as they will rise in the oven. Place them onto a baking tray.
  • Bake the mini chocolate sponge puddings for 15 minutes and remove from the oven. Allow to cool for 2-3 minutes before running a knife around the edge and then using the strips of baking paper to tug the sponge puddings out.
  • Serve warm with whipped cream or vanilla ice cream.

Notes

  1. For best results, always weigh ingredients by the gram using a digital scale. 
  2. You can replace the plain/all-purpose flour with polenta flour to make this dessert gluten-free. 
  3. Use the strips of parchment paper to help you gently tug the sponge out of the tin. Run a knife around the edge to make it easier if necessary. 
  4. This mini sponge cake recipe can be made ahead of time and reheated in the microwave. 
  5. Store wrapped in plastic food wrap to maintain its moist texture. 

Nutrition

Calories: 478kcalCarbohydrates: 49gProtein: 13gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 124mgSodium: 113mgPotassium: 304mgFiber: 7gSugar: 34gVitamin A: 188IUCalcium: 151mgIron: 5mg
Tried this recipe?Let us know how it was!
How to make chocolate sponge puddings.

How To Make Sausages Wrapped In Bacon

by Leave a Comment

Every year, I make homemade sausages wrapped in bacon from scratch using the best quality sausages and bacon from the butcher. Juicy, fat sausages wrapped in thin, crispy bacon, threaded onto skewers, and baked in the oven on a tray for ease. All our family and friends now use this method instead of buying store-bought as it tastes so superior! You can make enough to feed a crowd and even prep them ahead of time and freeze. No brainer.

A bowl of sausages wrapped in bacon next to a stack of plates.

Depending on where you live, sausages wrapped in bacon are sometimes called pigs in blankets or sausage rolls, but they are universally adored and taste excellent with a roast dinner. Especially roast turkey or capon chicken with all the trimmings like roast gammon, roast carrots, and stuffing! And don’t forget the gravy!

🛒 Ingredients

Raw bacon and sausages on a wooden chopping board.
  • Pork sausages – get the best quality you afford. You can often buy pork sausages flavored with herbs, and get these if you like. But avoid cheap sausages, as you really get what you pay for when it comes to pork products.
  • Bacon rashers – sometimes called streaky bacon, side bacon, or pork belly bacon. It doesn’t matter if they seem pretty thick, as I’ll show you my method for stretching them out to get the bacon crispy.
  • Salt – a sprinkle of salt helps to draw out moisture and get the bacon extra crispy.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make bacon wrapped sausages from scratch.

👩🏼‍🍳 How to make sausages wrapped in bacon

Bacon on a chopping board.
  1. First we need to make the bacon thinner. Lay a bacon rasher on a chopping board. Angle a knife (not serrated) at 45 degrees, press down, and scrape it along the rasher to stretch it out without cutting it.
Sausages being wrapped in bacon on a chopping board.
  1. Cut each sausage into 3 pieces. Then, cut each stretched thin rasher of bacon into 3 pieces.
Skewers of bacon wrapped sausages threaded onto them.
  1. Step 3: Wrap a piece of the thin bacon rasher around each piece of sausage. Thread onto a metal skewer and repeat until you have used each piece. If the bacon doesn’t quite meat either side that’s fine, the skewer will secure it.
Crispy bacon wrapped sausages in a serving bowl.
  1. Step 4: Place the skewers of sausages wrapped in bacon onto a tray and sprinkle with salt. Cook in a preheated oven at 180°C/355°F and cook for around 20 minutes or until sizzling and crispy, turning once.

🍽 How to serve

Carefully unthread the sausages wrapped in bacon from the skewers and place them into a warm serving bowl or platter. They can be reheated, but ensure they are piping hot all the way through.

You can also serve them as a canape/appetizer. Put a cocktail skewer into each one with a pot of English mustard on the side to dip them into.

You can apply a glaze if you like, perhaps a maple bourbon glaze to kick things up a notch, but I do prefer my crispy bacon wrapped sausages plain, especially if enjoying them as a side dish for roast dinner. If using a glaze, don’t add it at the beginning, or it will burn. Brush it over when they are done, and return to the oven for another 5 minutes until sizzling.

Top tips for the best bacon wrapped sausages

The quality of the sausages is very important, cheap sausages and bacon will contain a lot of water and will shrink as they cook.

Don’t use back bacon or center cut pork loin; it has to be the long thin rashers. Unsmoked is best.

Sausages should always be cooked to an internal temperature of 74°C/165°F, so if you are in doubt, use a meat thermometer.

Always preheat your oven!

🍷Wine Pairing

If you are serving a roast dinner with all the trimmings, then you’ll need a robust wine to stand up to it. I love a top Rhône Valley red wine like a Châteauneuf-du-Pape or Crozes-Hermitage.

❄️ Storage and Freezing

Store leftovers in the fridge and consume them within 3-4 days. They can be enjoyed hot or cold, and I like slicing them up and putting them in a leftovers sandwich.

You can prepare the bacon wrapped sausages ahead of time and freeze them raw until needed. I defrost them overnight in the fridge, and then cook them fresh before the meal.

Or you can cook them, freeze, and reheat them, although they are best enjoyed fresh. Allow them to cool, then unthread from the skewers and place them into ziplock bags or an airtight container. Consume within a month.

🥣 Equipment

You will need some metal skewers and an oven tray. I like using a high-sided oven tray and skewers long enough to suspend the sausages, with the ends resting on either side. This allows heat to circulate the sausages wrapped in bacon and get the bacon crispy all the way around while also allowing excess fat to drain off.

📝 More winter side dish recipes

Looking for other recipes like this? Try these:

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Crispy bacon wrapped sausages in a serving bowl.

How To Make Sausages Wrapped In Bacon

Every year, I make homemade sausages wrapped in bacon using the best quality sausages and bacon from the butcher. Juicy, fat sausages wrapped in thin, crispy bacon, threaded onto skewers, and baked in the oven on a tray for ease.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6 people (3 pp)
Calories 350 kcal

Equipment

Ingredients
 

  • 6 sausages Good quality
  • 6 bacon rashers Good quality, and unsmoked
  • Salt

Instructions
 

  • Preheat the oven to 180℃/355℉
  • Stretch each piece of bacon to make it thinner by placing it on a chopping board and scraping a non-serrated knife along it at an angle.
  • Cut each stretched bacon rasher and each sausage into three pieces, and then wrap a piece of bacon around each sausage.
  • Thread the sausages wrapped in bacon onto the metal skewers and place them onto the oven tray. Sprinkle with salt to help draw out the moisture and make them crispy.
  • Cook the bacon wrapped sausages for around 20 minutes, turning once, until they are browned on the outside and crispy.
  • Unthread from the skewers and transfer to a warmed bowl or platter before serving.

Video

Notes

I allow a minimum of 3 bacon wrapped sausages per person. But I do think that allowing 6 per person is wiser. 
You can prep these ahead of time and freeze them raw until needed. Defrost in the fridge overnight before cooking. 
Pork sausages should always be cooked to an internal temperature of 74°C/165°F
If you apply a glaze, brush it on until the end of the cooking time, or it will burn. 

Nutrition

Calories: 350kcalCarbohydrates: 0.3gProtein: 16gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 76mgSodium: 686mgPotassium: 254mgVitamin A: 72IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!

Top 12 Best Compound Butter Recipes & How To Use Them

by Leave a Comment

I love Compound butter; it adds something extra to any meal. You can use homemade compound butter to jazz up a breadboard, stir them through plain pasta or risotto, or baste meats with them to add flavor and sauce. Try this list of compound butter recipes to see what flavors go with what and how to use them.

Best compound butter recipes.

Flavored butter makes the best garnish idea for food as it adds both flavor and visual interest. And it’s so easy to make!

🌟 Best Compound Butters 🌟

1. Chimichurri Butter

Chimichurri butter on a plate.

A classic chimichurri gets a twist in this easy compound butter. I love this the most over steak, but it also tastes delicious spread over a whole roast chicken. The flavors of oregano, chili, parsley, and a kick of pickled onion will lift anything.

chimichurri butter Recipe

2. Spicy Butter With Chili & Lime

Compound spicy butter on a plate.

This compound butter was designed for everything! I love it dripping over BBQ corn on the cob in summer or oozing over some vegetables or steak in winter. It has a punchy taste, and you can adapt the spice levels to suit you.

Spicy BUtter recipe

3. Dill butter

Dill butter in a scallop shell surrounded by fresh dill.

Try this fragrant and delicate dill butter for fish, such as salmon. Dill and seafood are perfect partners, as it isn’t overpowering and pairs perfectly with lemon.

I roast salmon fillets for 12 minutes at 200C/400F, seasoned with salt and a bit of olive oil. Add the butter on top for one final minute of cooking to let it melt and sizzle over the fish.

Dill Butter recipe

4. Black Garlic Butter

Black garlic butter.

The sweet yet savory taste of black garlic goes with so many foods. I love this simple compound butter recipe spread over a whole chicken before you roast it in the oven. I also like to serve black garlic butter with four cheese ravioli.

Black Garlic Butter recipe

5. Seaweed Butter

A plate of butter with a butter knife.

Seaweed butter is excellent on scallops or if you want to add a hint of the ocean to vegetarian dishes. This is also a great compound butter for bread, as it gives a slight saltiness that will heighten other flavors in your meal.

Seaweed Butter recipe

6. Harissa Butter

I would serve this harissa butter with a roast leg of lamb, or perhaps dripped over a chicken shawarma salad.

Harissa Butter recipe

7. Maple Herb Compound Butter

This recipe is crying out to be a compound butter for pork. Perhaps an oven baked gammon or stirred through. risotto topped with crispy pancetta.

Maple Herb Compound Butter recipe

8. Herbes de Provence Compound Butter with Edible Flowers

The only problem with this compound butter is that it might be too pretty to eat. Edible flowers and a delicate blend of Herbes de Provence make it the best homemade compound butter for roast meats or vegetables.

Herbes de Provence Compound Butter with Edible Flowers recipe

9. Garlic Basil Compound Butter

Here’s a super simple garlic butter that tastes good on everything. Spread garlic herb butter onto a baguette and warm it in the oven to make a classic garlic bread, or add it to steak and other meats.

Garlic Basil Compound Butter recipe

10. Orange Honey Compound Butter

Do you feel like upscaling brunch? Then try this orange honey compound butter on pancakes. It takes them from mere fluffy vehicles to decadent bites of pure heaven. For a savory option, try it with duck.

Orange Honey Compound Butter recipe

11. Brown Sage Butter

Browning butter brings out the most delicious toasty, nutty notes, and it’s done by melting butter and heating it until the milk solids start to brown. It is a classic flavor pairing for sage and this compound butter works perfectly with pumpkin, squash, or other harvest vegetables.

Brown Sage Butter recipe

12. Pumpkin Spice Butter

If you’re crazy about pumpkin spice, then you must try this easy compound butter. Try it melted on freshly baked warm muffins or even a mini banana sponge pudding.

Pumpkin Spice Butter recipe

FAQ

What is compound butter?

Compound butter is butter that has been blended with other flavors and ingredients. It can be sweet or savory; typical flavors include fresh herbs and spices like garlic, citrus, honey, and chili.

How to store compound butter?

Homemade compound butter recipes can be stored in the fridge wrapped in parchment paper or plastic wrap for up to a week. You can freeze homemade compound butter for up to 3 months. Freeze compound butter in ice cube trays for individual portions.

How to make compound butter?

Blend or mix soft room temperature butter with spices, herbs, lemon zest, and salt to make a simple compound butter.

More food garnish ideas

Top compound butter recipes.

Spicy Butter With Chilli and Lime

by Leave a Comment

A compound Spicy Butter filled with herbs and heat to add a kick to any meal. Try it on roast meats, BBQ meats, vegetables, and more to elevate any meal.

Compound spicy butter on a plate.

Fat absorbs flavor, so making compound butters is the perfect way to get maximum taste from your meal. This spicy butter is flavored with lime, chili, and herbs, and it tastes amazing on so many things.

🛒 Ingredients

  • Unsalted butter: This is the base of your spicy butter and must be the best quality you can find. Use European-style butter, and ensure it is unsalted so that you remain in control of the quality and quantity of salt in the compound butter. Try and find butter with at least 82% fat content.
  • Chilli: You can use fresh chili or dried chili flakes, depending on your preference. And add as much as you dare! You can use different strength peppers depending on how spicy you like them. Stick to jalapenos for a milder kick or habanero for something stronger.
  • Coriander/Cilantro: This aromatic herb is a classic flavor pairing for spicy food, and adds the most delicious undertones.
  • Chives: This herb has some garlic flavor that isn’t too strong.
  • Parsley: A great team player of a herb; a small amount just brightens the recipe.
  • Spring onions: I like to use spring onion (also known as green onion or salad onion) to give a bit more tang to the spicy butter recipe. remove any roots or tough outer layers.
  • Lime zest: This enhances all the flavors.
  • Salt – Never skip salt; it is a flavor enhancer and brings everything out.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make black garlic butter.

👩🏼‍🍳 Instructions

Dice the chili and discard the seeds if you want to lower the heat levels. Grate the lime zest, but be careful to avoid grating too deep as the white layer of pith is bitter.

Place cubes of softened butter into a food processor with the herbs, chili, lime zest, and salt. Blend to a smooth consistency.

Either serve spicy butter immediately or place it onto parchment paper, roll it into a log, and twist the ends to secure it. Store in the fridge until needed.

Top tip

You need to work with very soft butter so it doesn’t clump. Butter takes around an hour to soften properly out of the fridge. It is ready when you press a finger into it, and it leaves an indent. Cut it into cubes and leave it in a warm place to soften it faster. Alternatively, place it in the microwave on low power for 20-second increments.

A quenelle of compound butter on a plate.

🍽 How to serve

Spicy butter tastes good on everything! I love to baste it over steak or slather it all over BBQ corn on the cob.

🍷Wine Pairing

The spicy heat in this compound butter recipe must be factored in when wine pairing your meal. I love Reisling with spicy food or other aromatic varieties like gewürztraminer. If serving with red meats, try a Syrah.

🥣 Equipment

I use a mini food processor to blend compound butter. Make sure the butter is well softened first, or it will become a clump.

❄️ Storage and Freezing

Store spicy butter wrapped in the fridge for 5-6 days. You can also freeze compound butter. Wrap it to prevent freezer burn, and use it within 3-4 months. Sometimes, I freeze it in ice trays lined with plastic food wrap so that I have individual portions.

Other compound butter recipes

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Compound spicy butter on a plate.

Spicy Butter With Chilli and Lime

Rosanna Stevens
A compound Spicy Butter filled with herbs and heat to add a kick to any meal. Try it on roast and BBQ meats or vegetables to elevate them.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine French
Servings 6 servings
Calories 150 kcal

Equipment

Ingredients
 

  • 125 grams (1 stick) Unsalted butter at least 82% fat, cut into cubes and very soft
  • 2 tbsp Chili (fresh)
  • 1 tbsp Coriander leaves/Cilantro
  • 1 tbsp Parsley (fresh)
  • 1 tbsp Chives (fresh)
  • 1 tbsp Spring onion diced
  • 1 tsp Lime zest
  • ½ tsp Flaky salt

Instructions
 

  • Cut the butter into cubes and allow it to come to room temperature.
  • Place the softened butter with the chilli, herbs, spring onion, lime zest, and salt into a food processor and blend until smooth.
  • Serve immediately, or place the spicy butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.
  • Store in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.

Notes

Butter will take around an hour to soften properly at room temperature (usually around 20°C / 68°F). It will soften quicker if you cut it into cubes. It is the right temperature when you can press a finger into it, and it easily leaves an indent.
You can also soften butter in the microwave. Place into a microwave-safe container for 20-second increments on low power. Do not melt the butter. 
You can use dried herbs, although fresh will taste better. Replace 1 tbsp of fresh herbs with 1 tsp dried herbs. 
 

Nutrition

Calories: 150kcalCarbohydrates: 0.2gProtein: 0.2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 3mgPotassium: 14mgFiber: 0.1gSugar: 0.1gVitamin A: 619IUVitamin C: 2mgCalcium: 8mgIron: 0.1mg
Tried this recipe?Let us know how it was!
Compound spicy butter recipe.

Black Garlic Butter

by Leave a Comment

A compound Black Garlic Butter is full of umami flavor and makes a really easy sauce when you have no time. Delicately flavored with sage, it sits on that delicious line between sweet and savory, so it works with various main dishes. Plus, it comes together in no time!

Black garlic butter.

Fat absorbs flavor, so adding spices like black garlic to butter to make compound butters is the perfect way to get maximum taste from your meal. Black garlic butter tastes amazing on roast chicken, pasta, red meats, and more. Or, scoop it up onto baguette.

🛒 Ingredients

You will need to find black garlic for this recipe, which isn’t always readily available but well worth the hunt!

  • Unsalted butter: This is the base of your black garlic butter recipe and must be the best quality you can find. Use European-style butter, and ensure it is unsalted so that you remain in control of the quality and quantity of salt in the compound butter. Try and find butter with at least 82% fat content.
  • Black garlic: This specialty food is not technically fermented, but is often referred to as such. It is made by placing garlic into a humid, low-heat environment for a long period of time. The Maillard reaction is what causes the sticky, dark brown color.
  • Sage: This is a classic flavor pairing for black garlic, and adds the most delicious undertones.
  • Parsley: A great team player of a herb, a small amount just brightens the recipe.
  • Lemon zest: This enhances all the flavors.
  • Salt – Never skip salt; it is a flavor enhancer and brings everything out.
A head of black garlic on a table.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make black garlic butter.

👩🏼‍🍳 Instructions

Pick the sage leaves off the stem and roughly chop. Peel the black garlic

Place cubes of softened butter into a food processor with the black garlic cloves, sage, parsley, lemon zest, and salt. Season with salt and blend to a smooth consistency.

Either serve black garlic butter immediately or place it onto parchment paper, roll it into a log, and twist the ends to secure it. Store in the fridge until needed.

Ingredients for black garlic butter in a mini food processor.
Blended black garlic butter in a mini food processor.

Top tip

You need to work with very soft butter. Butter takes around an hour to soften properly out of the fridge. It is ready when you press a finger into it, and it leaves an indent. Cut it into cubes and leave it in a warm place to soften it faster. Alternatively, place it in the microwave on low power for 20-second increments.

🍽 How to serve

I like to serve black garlic butter with pasta, melted and spooned over some ravioli, for example.

It also tastes delicious when basted over steak, or served with roast chicken.

I often pipe compound butter using a star nozzle tip to create a bit of visual interest on a butter dish or bread board!

🍷Wine Pairing

Smoky and intense black garlic can be hard to wine pair, and this will depend on what you are serving it with. A Pinot Noir would work well with roast chicken and black garlic butter, for example.

🥣 Equipment

I use a mini food processor to blend compound butter. But make sure the butter is softened first!

❄️ Storage and Freezing

Store black garlic and sage butter wrapped in the fridge for 5-6 days. You can also freeze compound butter. Wrap it to prevent freezer burn, and use it within 3-4 months. Sometimes, I freeze it in ice trays lined with plastic food wrap so that I have individual portions.

Other compound butter recipes

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I’d love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

Black garlic butter.

Black Garlic Butter

Rosanna Stevens
Black Garlic Butter is full of umami flavor and works on various dishes. Delicately flavored with sage, it's a fast way to elevate a meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Pickling time 2 hours
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine French
Servings 6 servings
Calories 150 kcal

Equipment

Ingredients
 

  • 125 grams (1 stick) Unsalted butter at least 82% fat, cut into cubes and very soft
  • 6 cloves Black garlic
  • 2 tbsp Sage (fresh)
  • 1 tbsp Parsley (fresh)
  • ½ tsp Lemon zest
  • ½ tsp Flaky salt

Instructions
 

  • Cut the butter into cubes and allow it to come to room temperature.
  • Place the softened butter with the black garlic cloves, sage, parsley, lemon zest, and salt into a food processor and blend until smooth.
  • Serve immediately, or place the black garlic butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.
  • Place upright in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.

Notes

Butter will take around an hour to soften properly at room temperature (usually around 20°C / 68°F). It will soften quicker if you cut it into cubes. It is the right temperature when you can press a finger into it, and it easily leaves an indent.
You can also soften butter in the microwave. Place into a microwave-safe container for 20-second increments on low power. Do not melt the butter. 
You can use dried herbs, although fresh will taste better. Replace 1 tbsp of fresh herbs with 1 tsp dried herbs. 
 

Nutrition

Calories: 150kcalCarbohydrates: 0.2gProtein: 0.2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 3mgPotassium: 14mgFiber: 0.1gSugar: 0.1gVitamin A: 619IUVitamin C: 2mgCalcium: 8mgIron: 0.1mg
Tried this recipe?Let us know how it was!
Easy black garlic butter recipe.