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Category: Plates

  • Quick Pickled Red Onions with Warm Spices

    Quick Pickled Red Onions with Warm Spices

    Quick Pickled Red Onions with Warm Spices

    Casper @Applause for the ChefCasper @Applause for the Chef
    Quick pickled red onions use red onions, vinegar, sugar and whole spices for a sharp, bright condiment. The hot brine softens the onion, fixes the pink colour and gives enough sweetness to balance salads, tacos, sandwiches and grilled food.
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    Servings
    Servings 1 jar

    Ingredients
     

    • 4 red onions thinly sliced
    • 250 ml water
    • 250 ml white vinegar
    • 2 tbsp caster sugar
    • 1 tsp mixed whole spices such as black peppercorns, allspice berries, cardamom or star anise
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    Instructions

    • Peel the red onions and slice them very thinly, using a mandoline if available.
      4 red onions
    • Pack the sliced red onions into a clean glass jar, leaving a little space at the top.
    • Heat the water, white vinegar, caster sugar and whole spices in a small saucepan until boiling and the sugar has dissolved.
      250 ml water, 250 ml white vinegar, 2 tbsp caster sugar, 1 tsp mixed whole spices
    • Pour the hot brine over the onions, making sure they are covered. Seal the jar and leave to cool completely.
    • Use after about 1 hour for a quick pickle, or chill for a stronger flavour.
    Start Cooking

    Chef's notes

    • Store in the fridge once cool and use within 1 week.
    • White vinegar gives the brightest pink colour. Apple cider vinegar gives a softer, fruitier flavour.
    • For a milder onion flavour, rinse the sliced onions briefly under cold water before adding them to the jar.
    • Serve with tacos, burgers, salads, grilled meat, falafel, eggs or cheese sandwiches.
    • Use clean jars and utensils each time to keep the onions in good condition.
    Drink pairing
    Quick pickled red onions are sharp, sweet and lightly spiced, so the best drinks are crisp and fresh. Citrus, dry bubbles, light beer and bright white wines keep the vinegar balanced.

    Alcoholic

    • Dry Riesling or Grüner Veltliner for bright acidity and freshness
    • Mexican lager with lime for tacos, burgers and grilled food
    • Dry cider with crisp apple acidity for cheese boards and salads

    Non alcoholic

    • Sparkling water with lime and mint for a clean, sharp match
    • Unsweetened iced tea with lemon for a dry, refreshing pairing
    • Ginger cordial with soda water for gentle warmth against the vinegar
    Nutrition per serving
    Calories: 225kcal (11%) | Carbohydrates: 41g (14%) | Protein: 5g (10%) | Fat: 0.4g (1%) | Saturated Fat: 0.2g (1%) | Sodium: 35mg (2%) | Potassium: 648mg (19%) | Fiber: 7g (29%) | Sugar: 19g (21%) | Vitamin A: 9IU | Vitamin C: 33mg (40%) | Vitamin E: 0.1mg (1%) | Vitamin K: 2µg (2%) | Folate: 84µg (21%)

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  • Festive Rosemary Roast Chicken with Pigs in Blankets

    Festive Rosemary Roast Chicken with Pigs in Blankets

    Festive Rosemary Roast Chicken with Pigs in Blankets

    Applause for the Chef TeamApplause for the Chef Team
    Festive rosemary roast chicken is seasoned with dried rosemary and served with pigs in blankets and a homemade chicken gravy. It is a simple festive centrepiece with clear roast flavours and minimal fuss.
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 whole chicken
    • 1 sachet dried rosemary
    • 10 pigs in blankets
    • 1 onion
    • 1 carrot
    • 18.75 g plain flour
    • 20 g chicken stock paste
    • 1.5 tbsp oil for cooking
    • 500 ml boiling water
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    Instructions

    • Heat the oven to 220°C/200°C fan. Remove and discard the string from the chicken legs.
      1 whole chicken
    • Place the chicken on a baking tray. Drizzle with oil, season with salt and pepper and sprinkle the dried rosemary over the skin.
      1 sachet dried rosemary, 1.5 tbsp oil
    • Roast for 75–95 minutes, depending on size, until the juices run clear and the meat is cooked through. Transfer to a serving dish.
    • Arrange the pigs in blankets on a separate tray and roast for 20–25 minutes until golden and cooked through.
      10 pigs in blankets
    • Quarter the onion and cut the carrot into thick rounds. Brown both in oil in a large saucepan for 10–12 minutes.
      1 onion, 1 carrot
    • Stir in the flour and cook for 30 seconds. Gradually pour in the boiling water, stirring continuously to avoid lumps.
      18.75 g plain flour, 500 ml boiling water
    • Add the chicken stock paste and simmer for 10–15 minutes until thick and glossy.
      20 g chicken stock paste
    • Strain the gravy through a sieve, pressing the vegetables to extract the liquid. Serve the chicken with pigs in blankets and gravy.
    Start Cooking

    Chef's notes

    • Dry the chicken skin before seasoning if time allows; it helps the rosemary crust adhere.
    • The gravy depends on browning the onion and carrot well, so do not rush that step.
    • Rest the chicken briefly before carving for cleaner slices.
    • The gravy can be made ahead and reheated gently with a splash of water.
    Drink pairing
    Rosemary roast chicken and savoury gravy pair well with rounded whites, light reds and crisp festive drinks.

    Alcoholic

    • White Burgundy
    • Pinot Noir
    • English sparkling wine

    Non alcoholic

    • Sparkling apple and thyme cooler
    • Alcohol-free Chardonnay
    • Cranberry tonic with orange
    Nutrition per serving
    Calories: 1673kcal (84%) | Carbohydrates: 26.9g (9%) | Protein: 141.2g (282%) | Fat: 113.1g (174%) | Saturated Fat: 32.1g (201%) | Sodium: 2240mg (97%) | Fiber: 5.1g (21%) | Sugar: 10.7g (12%)

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  • Creamy Pesto Baked Salmon with Herby Smashed Potatoes

    Creamy Pesto Baked Salmon with Herby Smashed Potatoes

    Creamy Pesto Baked Salmon with Herby Smashed Potatoes

    Applause for the Chef TeamApplause for the Chef Team
    Creamy pesto baked salmon is topped with cream cheese, pesto and lemon breadcrumbs, then served with herby smashed potatoes, asparagus, peas and lemon mayonnaise. The crisp crumb balances the rich salmon.
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    Servings
    Servings 2 people

    Ingredients
     

    • 450 g potatoes
    • 1 sachet mixed herbs
    • 1 lemon
    • 25 g breadcrumbs
    • 50 g cream cheese
    • 32 g pesto
    • 300 g salmon fillets
    • 1 garlic clove
    • 150 g asparagus
    • 32 g mayonnaise
    • 120 g peas
    • 1 tbsp olive oil for the crumb
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    Instructions

    • Heat the oven to 220°C/200°C fan. Cut the potatoes into 3 cm chunks and place on a baking tray.
      450 g potatoes
    • Toss the potatoes with oil, mixed herbs, salt and pepper. Roast for 20 minutes.
      1 sachet mixed herbs
    • Zest the lemon and cut it into wedges. Mix breadcrumbs with olive oil, half the lemon zest, salt and pepper.
      1 lemon, 25 g breadcrumbs, 1 tbsp olive oil
    • Mix the cream cheese and pesto in a separate bowl.
      50 g cream cheese, 32 g pesto
    • Pat the salmon dry and place skin-side down on a lined baking tray. Spread with the pesto cream cheese and cover with the lemon crumb.
      300 g salmon fillets
    • Crush the part-roasted potatoes lightly with the base of a bowl or pan. Drizzle with more oil and roast for 10–15 minutes until crisp.
    • Trim the asparagus and add it to the salmon tray with oil, salt and pepper. Bake for 10–15 minutes until the salmon is opaque.
      150 g asparagus
    • Mix the mayonnaise with the remaining lemon zest. Stir-fry the peas for 2–3 minutes, add grated garlic and finish with lemon juice.
      1 garlic clove, 32 g mayonnaise
    • Serve the salmon with smashed potatoes, asparagus, garlicky peas and lemon mayonnaise.
      120 g peas
    Start Cooking

    Chef's notes

    • Crush the potatoes gently; they should split rather than become mash.
    • Keep the salmon skin-side down so the topping stays intact.
    • Use only part of the lemon zest in the crumb if you prefer a softer citrus note.
    • Serve immediately for the best contrast between crisp potatoes, creamy salmon and fresh asparagus.
    Drink pairing
    Pesto, salmon and lemon need freshness and clean acidity. Avoid heavy reds here.

    Alcoholic

    • Vermentino
    • Albariño
    • Brut sparkling wine

    Non alcoholic

    • Sparkling lemon and basil water
    • Alcohol-free Sauvignon Blanc
    • Cucumber tonic
    Nutrition per serving
    Calories: 838kcal (42%) | Carbohydrates: 68g (23%) | Protein: 44g (88%) | Fat: 44g (68%) | Saturated Fat: 11g (69%) | Cholesterol: 116mg (39%) | Sodium: 507mg (22%) | Potassium: 2124mg (61%) | Fiber: 12g (50%) | Sugar: 10g (11%) | Vitamin A: 1813IU (36%) | Vitamin B12: 5µg (83%) | Vitamin C: 102mg (124%) | Vitamin D: 0.03µg | Vitamin E: 3mg (20%) | Vitamin K: 90µg (86%) | Folate: 175µg (44%)

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  • Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Applause for the Chef TeamApplause for the Chef Team
    Tex-Mex beef and bean chilli uses beef mince, mixed beans, passata and Mexican spice, finished with soured cream and crisp tostada dippers. It is a quick, medium-spiced chilli built for scooping.
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    Servings
    Servings 2 people

    Ingredients
     

    • 240 g British beef mince
    • 1 carton mixed beans drained and rinsed
    • 4 plain taco tortillas
    • 1 sachet Mexican style spice mix
    • 1 carton tomato passata
    • 15 g chicken stock paste
    • 75 g soured cream
    • 1 tbsp honey
    • 100 ml water for the sauce
    • 20 g butter
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    Instructions

    • Heat the oven to 220°C/200°C fan. Heat a large saucepan over medium-high heat without oil.
    • Add the beef mince and fry for 4–5 minutes, breaking it up until browned.
    • Drain and rinse the mixed beans. Lay the tortillas on a baking tray, rub with a little oil and season with salt.
    • Stir the spice mix, beans, passata, stock paste, honey and water into the beef. Bring to the boil.
    • Reduce to a simmer, cover and cook for 10–12 minutes until the beef is cooked and the sauce has thickened.
    • Bake the tortillas for 4–6 minutes until crisp and golden.
    • Stir the butter through the chilli. Season to taste and loosen with a splash of water if needed.
    • Serve the chilli in bowls, drizzle with soured cream and add the tostada dippers alongside.
    Start Cooking

    Chef's notes

    • Toast the tortillas until fully crisp; soft dippers lose the point of the dish.
    • Add extra chilli flakes or jalapeños if you want more heat.
    • The chilli keeps well for 3 days refrigerated and reheats cleanly.
    • Serve with rice instead of tostadas for a more filling main.
    Drink pairing
    Spiced beef, beans and soured cream need drinks with freshness, mild sweetness or a clean bitter edge.

    Alcoholic

    • Mexican lager
    • Zinfandel
    • Margarita

    Non alcoholic

    • Lime agua fresca
    • Alcohol-free Mexican lager
    • Sparkling grapefruit soda
    Nutrition per serving
    Calories: 785kcal (39%) | Carbohydrates: 62.2g (21%) | Protein: 43.2g (86%) | Fat: 39.5g (61%) | Saturated Fat: 19.4g (121%) | Sodium: 1600mg (70%) | Fiber: 4.6g (19%) | Sugar: 15.9g (18%)

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  • Rosemary Roast Lamb with Parmigiano Dauphinoise

    Rosemary Roast Lamb with Parmigiano Dauphinoise

    Rosemary Roast Lamb with Parmigiano Dauphinoise

    Casper @Applause for the ChefCasper @Applause for the Chef
    Rosemary roast lamb is served with Parmigiano dauphinoise, honey carrots, bacon Brussels sprouts and red wine jus. Garlic and rosemary season the lamb while the creamy potatoes make it a full roast-style main.
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    Servings
    Servings 4 people

    Ingredients
     

    • 450 g lamb roasting joint
    • 3 carrots
    • 450 g potatoes
    • 200 g Brussels sprouts
    • 1 bunch rosemary
    • 3 garlic cloves
    • 15 g red wine jus paste
    • 150 g crème fraîche
    • 10 g chicken stock paste
    • 40 g Parmigiano Reggiano
    • 90 g smoked bacon lardons
    • 15 g honey
    • 12 ml balsamic vinegar
    • 150 ml water for the jus
    • 50 ml water for the sauce
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    Instructions

    • Heat the oven to 220°C/200°C fan. Bring the lamb to room temperature and set a pan of salted water to boil.
      450 g lamb roasting joint
    • Cut the carrots into batons, slice the potatoes into 1 cm rounds and halve the Brussels sprouts. Chop the rosemary and grate the garlic.
      3 carrots, 450 g potatoes, 200 g Brussels sprouts, 1 bunch rosemary, 3 garlic cloves
    • Place the lamb on a baking tray. Season, drizzle with oil and rub with half the rosemary and half the garlic.
    • Add the carrots to the tray with oil, seasoning and the remaining rosemary. Roast the lamb and carrots until the lamb is browned and cooked to your liking.
    • Simmer the potato slices for 8–12 minutes until just tender. Drain carefully.
    • Boil the jus water, stir in the red wine jus paste and simmer for 5–6 minutes until thickened.
      150 ml water, 15 g red wine jus paste
    • Cook the remaining garlic briefly in the empty potato pan. Add crème fraîche, stock paste, sauce water and half the Parmigiano, then bring just to the boil.
      150 g crème fraîche, 10 g chicken stock paste, 40 g Parmigiano Reggiano
    • Layer the potato slices with the sauce in an oven dish. Finish with the remaining Parmigiano and bake for 15–20 minutes until golden.
      450 g potatoes, 40 g Parmigiano Reggiano
    • Rest the lamb loosely covered for 10 minutes. Toss the carrots with honey.
      15 g honey
    • Fry the sprouts with bacon until browned, then add balsamic vinegar and a splash of water. Cover briefly until tender.
      90 g smoked bacon lardons, 12 ml balsamic vinegar, 50 ml water
    • Slice the lamb and serve with dauphinoise, bacon sprouts, honey carrots and red wine jus.
    Start Cooking

    Chef's notes

    • Resting the lamb is essential; slice it too soon and the juices will run.
    • Keep the dauphinoise sauce just loose enough to coat the potatoes before baking.
    • Add the honey to the carrots after roasting so it glazes rather than burns.
    • Prepare the dauphinoise earlier and bake it while the lamb rests if timing is tight.
    Drink pairing
    Rosemary lamb and red wine jus pair best with structured reds or bright non-alcoholic drinks that cut through the dauphinoise.

    Alcoholic

    • Rioja Reserva
    • Côtes du Rhône
    • Bordeaux Supérieur

    Non alcoholic

    • Pomegranate and rosemary spritz
    • Sparkling cranberry water
    • Alcohol-free red wine
    Nutrition per serving
    Calories: 1140kcal (57%) | Carbohydrates: 79.2g (26%) | Protein: 73.2g (146%) | Fat: 60.1g (92%) | Saturated Fat: 30.3g (189%) | Sodium: 1520mg (66%) | Fiber: 10.2g (43%) | Sugar: 23.9g (27%)

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  • Bacon-Wrapped Roast Chicken with Sage Dauphinoise

    Bacon-Wrapped Roast Chicken with Sage Dauphinoise

    Bacon-Wrapped Roast Chicken with Sage Dauphinoise

    BramBram
    Bacon-wrapped roast chicken is served with sage dauphinoise potatoes, garlicky Brussels sprouts, peas and red wine jus. It is a full roast dinner built around crisp bacon, creamy potatoes and a savoury pan-style sauce.
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 whole chicken
    • 450 g potatoes
    • 200 g Brussels sprouts
    • 1 bunch sage
    • 3 garlic cloves
    • 15 g red wine jus paste
    • 6 rasher streaky bacon
    • 150 g crème fraîche
    • 10 g chicken stock paste
    • 40 g grated hard Italian-style cheese
    • 120 g peas
    • 150 ml water for the jus
    • 100 ml water for the dauphinoise
    • 20 g butter
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    Instructions

    • Heat the oven to 220°C/200°C fan. Remove any string from the chicken, place it on a baking tray, drizzle with oil and season well.
      1 whole chicken
    • Roast the chicken for 75–95 minutes, depending on size. When 30 minutes remain, lay the bacon rashers over the breast and return to the oven.
      6 rasher streaky bacon
    • While the chicken cooks, slice the potatoes into 1 cm rounds. Halve the Brussels sprouts, chop the sage and grate the garlic.
      450 g potatoes, 200 g Brussels sprouts, 1 bunch sage, 3 garlic cloves
    • Simmer the potato slices in salted water for 8–12 minutes until just tender, then drain carefully.
    • Boil the jus water, whisk in the red wine jus paste and simmer for 5–6 minutes until glossy. Keep warm.
      15 g red wine jus paste, 150 ml water
    • Cook sage and half the garlic in the empty potato pan with a little oil for 1 minute. Add crème fraîche, chicken stock paste, dauphinoise water and half the cheese, then bring just to the boil.
      150 g crème fraîche, 10 g chicken stock paste, 40 g grated hard Italian-style cheese, 100 ml water
    • Layer the potatoes and sauce in an oven dish, finish with the remaining cheese and bake for 15–20 minutes until golden.
      40 g grated hard Italian-style cheese
    • Rest the chicken under foil. Stir-fry the sprouts, then steam briefly with a splash of water. Add peas, butter and remaining garlic and cook until hot.
      120 g peas, 20 g butter
    • Carve the chicken and serve with the dauphinoise, vegetables and red wine jus.
    Start Cooking

    Chef's notes

    • Rest the chicken for at least 10 minutes before carving so the meat stays juicy.
    • Keep the potato slices intact when draining; broken slices make the dauphinoise heavy.
    • Cream can replace crème fraîche for a richer dauphinoise.
    • Reheat the jus gently and loosen with water if it becomes too thick.
    Drink pairing
    Roast chicken, bacon and creamy dauphinoise suit drinks with acidity, savoury depth and enough structure for the rich sides.

    Alcoholic

    • White Burgundy
    • Pinot Noir
    • English sparkling wine

    Non alcoholic

    • Sparkling apple and rosemary spritz
    • Alcohol-free Chardonnay
    • Lightly brewed black tea with lemon
    Nutrition per serving
    Calories: 689kcal (34%) | Carbohydrates: 31g (10%) | Protein: 45g (90%) | Fat: 43g (66%) | Saturated Fat: 17g (106%) | Cholesterol: 163mg (54%) | Sodium: 292mg (13%) | Potassium: 1130mg (32%) | Fiber: 6g (25%) | Sugar: 5g (6%) | Vitamin A: 1068IU (21%) | Vitamin B12: 1µg (17%) | Vitamin C: 80mg (97%) | Vitamin D: 0.5µg (3%) | Vitamin E: 1mg (7%) | Vitamin K: 102µg (97%) | Folate: 80µg (20%)

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  • Smoky Chorizo Orzo with Burrata & Balsamic Rocket

    Smoky Chorizo Orzo with Burrata & Balsamic Rocket

    Smoky Chorizo Orzo with Burrata & Balsamic Rocket

    Applause for the Chef TeamApplause for the Chef Team
    Smoky chorizo orzo is cooked with tomato puree, crème fraîche, peas and smoky base paste, then finished with burrata, rocket and balsamic glaze. The orzo carries the sauce while burrata softens the spice.
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    Servings
    Servings 2 people

    Ingredients
     

    • 180 g orzo
    • 90 g diced chorizo
    • 2 garlic cloves
    • 1 sachet Central American style spice mix
    • 30 g tomato puree
    • 75 g crème fraîche
    • 20 g grated hard Italian-style cheese
    • 120 g peas
    • 1 sachet smoky base paste
    • 20 g wild rocket
    • 12 ml balsamic glaze
    • 125 g burrata
    • 1 tsp sugar
    • 150 ml water for the sauce
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    Instructions

    • Cook the orzo in salted boiling water for about 10 minutes until tender. Drain, return to the pan and toss with a little oil to stop it sticking.
      180 g orzo
    • Heat a large frying pan over medium-high heat. Add the chorizo and fry for 3–4 minutes until it begins to brown and release its oil.
      90 g diced chorizo
    • Peel and grate the garlic. Add it to the chorizo with the spice mix and tomato puree, then fry for 1 minute.
      2 garlic cloves, 1 sachet Central American style spice mix, 30 g tomato puree
    • Stir in the crème fraîche, sugar and water. Bring to the boil, then simmer for 3–4 minutes until slightly thickened.
      75 g crème fraîche, 1 tsp sugar, 150 ml water
    • Add the cheese, peas and smoky base paste. Stir until the cheese melts, then fold through the cooked orzo.
      20 g grated hard Italian-style cheese, 120 g peas, 1 sachet smoky base paste
    • Season to taste and loosen with water if needed. Serve topped with halved burrata, rocket and balsamic glaze.
      20 g wild rocket, 12 ml balsamic glaze, 125 g burrata
    Start Cooking

    Chef's notes

    • Keep the orzo slightly loose; it thickens quickly as it stands.
    • Add the burrata at the end so it stays cool and creamy against the hot orzo.
    • The smoky base paste is salty, so season only after the sauce is finished.
    • Leftovers reheat well, but add a splash of water before warming.
    Drink pairing
    The smoky chorizo, creamy burrata and balsamic finish need drinks with acidity and enough body for the richness.

    Alcoholic

    • Montepulciano d’Abruzzo
    • Rioja Crianza
    • Dry rosé

    Non alcoholic

    • Blood orange soda
    • Sparkling tomato water with basil
    • Alcohol-free amber ale
    Nutrition per serving
    Calories: 658kcal (33%) | Carbohydrates: 85g (28%) | Protein: 29g (58%) | Fat: 25g (38%) | Saturated Fat: 14g (88%) | Cholesterol: 52mg (17%) | Sodium: 117mg (5%) | Potassium: 433mg (12%) | Fiber: 7g (29%) | Sugar: 11g (12%) | Vitamin A: 1041IU (21%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 27mg (33%) | Vitamin D: 0.04µg | Vitamin E: 0.5mg (3%) | Vitamin K: 16µg (15%) | Folate: 58µg (15%)

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  • Quick Hoisin Beef Udon Stir-Fry with Ginger

    Quick Hoisin Beef Udon Stir-Fry with Ginger

    Quick Hoisin Beef Udon Stir-Fry with Ginger

    DaanDaan
    Hoisin beef udon stir-fry combines browned beef mince, ginger, garlic, sugar snap peas and thick udon noodles in a glossy soy-hoisin sauce. It is a fast, high-heat noodle dish with clear Asian flavours and good texture.
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    Servings
    Servings 2 people

    Ingredients
     

    • 240 g Beef mince
    • 2 garlic cloves
    • 120 g sliced carrot and cabbage mix
    • 80 g sugar snap peas
    • 15 g ginger puree
    • 64 g hoisin sauce
    • 25 ml soy sauce
    • 220 g udon noodles
    • 50 ml water for the sauce
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    Instructions

    • Heat a large frying pan over medium-high heat without oil. Add the beef mince and fry for 5–6 minutes, breaking it up until browned and cooked through.
      240 g Beef mince
    • Peel and grate the garlic. Drain excess fat from the beef, then season lightly with salt and pepper.
      2 garlic cloves
    • Add the carrot and cabbage mix and sugar snap peas. Stir-fry for 2–3 minutes, then add the ginger puree and garlic and cook for 1 minute.
      120 g sliced carrot and cabbage mix, 80 g sugar snap peas, 15 g ginger puree
    • Stir in the hoisin sauce, soy sauce and water. Bring to the boil and simmer for 1–2 minutes.
      64 g hoisin sauce, 25 ml soy sauce, 50 ml water
    • Add the udon noodles and toss gently, separating them with a fork. Simmer for 1–2 minutes until piping hot and glossy.
      220 g udon noodles
    • Adjust seasoning and loosen with a splash of water if needed. Serve immediately in warm bowls.
    Start Cooking

    Chef's notes

    • Cook the beef hard enough to brown at the edges; this gives the sauce more depth.
    • Do not overcook the sugar snap peas. They should keep a little bite.
    • Loosen the udon with hot water before adding if the noodles are tightly packed.
    • Leftovers keep for up to 2 days, but the noodles are best freshly tossed.
    Drink pairing
    Sweet hoisin, soy and ginger work best with drinks that have freshness, gentle sweetness or clean bitterness.

    Alcoholic

    • Off-dry Riesling
    • Pinot Noir
    • Japanese lager

    Non alcoholic

    • Jasmine iced tea
    • Sparkling lime and ginger water
    • Alcohol-free Japanese-style lager
    Nutrition per serving
    Calories: 804kcal (40%) | Carbohydrates: 98g (33%) | Protein: 42g (84%) | Fat: 28g (43%) | Saturated Fat: 9g (56%) | Cholesterol: 86mg (29%) | Sodium: 2619mg (114%) | Potassium: 613mg (18%) | Fiber: 10g (42%) | Sugar: 23g (26%) | Vitamin A: 496IU (10%) | Vitamin B12: 3µg (50%) | Vitamin C: 47mg (57%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 58µg (55%) | Folate: 61µg (15%)

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  • Oven-Roasted Greek Pork Gyros with Paprika & Oregano

    Oven-Roasted Greek Pork Gyros with Paprika & Oregano

    Oven-Roasted Greek Pork Gyros with Paprika & Oregano

    Applause for the Chef Team
    Greek pork gyros uses thin pork, mustard, vinegar, honey, paprika and oregano for a savoury, lightly sweet marinade. Stacking and roasting the meat gives juicy slices with crisp edges for pita wraps, tzatziki and fries.
    5 from 1 vote
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    Servings
    Servings 8 people

    Ingredients
     

    Pork and marinade

    • 2 kg pork neck or shoulder steaks thinly sliced
    • 50 ml sunflower oil
    • 50 ml olive oil
    • 2 tbsp mustard
    • 50 ml white wine vinegar
    • 1 tbsp ground cumin
    • 2 tbsp fine salt
    • 2 tbsp sweet paprika
    • 1 tbsp chilli flakes
    • 1 tsp black pepper freshly ground
    • 2 tbsp honey
    • 1 tbsp garlic grated or finely minced
    • 1 tbsp onion grated
    • 2 tbsp dried oregano

    For roasting and serving

    • 2 onions halved
    • 1 green pepper cut into large pieces
    • 2 tomatoes sliced
    • 8 Greek pita breads warm
    • 250 g tzatziki
    • 400 g oven chips or fries cooked
    • 1 red onion thinly sliced
    • 10 g flat-leaf parsley roughly chopped
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    Instructions

    • Lay the pork slices on a board and flatten lightly with a meat mallet. Keep the slices even so they roast and slice cleanly.
      2 kg pork neck or shoulder steaks
    • Mix the sunflower oil, olive oil, mustard, vinegar, cumin, salt, paprika, chilli flakes, pepper, honey, garlic, grated onion and oregano in a large bowl.
      50 ml sunflower oil, 50 ml olive oil, 2 tbsp mustard, 50 ml white wine vinegar, 1 tbsp ground cumin, 2 tbsp fine salt, 2 tbsp sweet paprika, 1 tbsp chilli flakes, 1 tsp black pepper, 2 tbsp honey, 1 tbsp garlic, 1 tbsp onion, 2 tbsp dried oregano
    • Add the pork and turn until every slice is coated. Cover and chill for at least 4 hours, or overnight for deeper flavour.
    • Heat the oven to 180°C. Push wooden skewers vertically through the onion halves in a roasting tin to make a stable base.
      2 onions
    • Thread the marinated pork slices onto the skewers, pressing them down into a compact stack. Add the green pepper and tomato pieces around or on top of the stack.
      1 green pepper, 2 tomatoes
    • Roast for about 1 hour 30 minutes, turning the tin occasionally, until the pork is cooked through and browned at the edges. Rest for 10 minutes before slicing thinly.
    • Serve the sliced pork in warm pita breads with tzatziki, fries, tomato slices, red onion and parsley.
      8 Greek pita breads, 250 g tzatziki, 400 g oven chips or fries, 1 red onion, 10 g flat-leaf parsley
    Start Cooking

    Chef's notes

    • Pork neck or shoulder gives the best balance of meat and fat. Very lean loin can dry out.
    • Marinate overnight if possible, but 4 hours is enough for good flavour.
    • If the outside browns too quickly, cover loosely with foil and uncover for the final 15 minutes.
    • Leftover pork keeps for up to 3 days in the fridge. Reheat in a hot frying pan to refresh the crisp edges.
    • Serve with Greek salad, pickled chillies or extra tzatziki for a fuller meal.
    Drink pairing
    Pork gyros needs drinks with freshness to cut through the roasted meat, paprika, oregano and creamy tzatziki. Crisp acidity, light bitterness or citrus works better than heavy tannin.

    Alcoholic

    • Assyrtiko or Moschofilero for bright Greek acidity
    • Dry rosé with enough fruit for paprika and pork
    • Greek lager or lightly hoppy pale ale for a relaxed gyros pairing.

    Non alcoholic

    • Sparkling iced tea with lemon and oregano
    • cucumber, mint and lime cooler
    • alcohol-free wheat beer with a citrus finish.
    Nutrition per serving
    Calories: 494kcal (25%) | Carbohydrates: 62g (21%) | Protein: 9g (18%) | Fat: 25g (38%) | Saturated Fat: 5g (31%) | Cholesterol: 5mg (2%) | Sodium: 2537mg (110%) | Potassium: 559mg (16%) | Fiber: 7g (29%) | Sugar: 9g (10%) | Vitamin A: 1732IU (35%) | Vitamin C: 25mg (30%) | Vitamin E: 5mg (33%) | Vitamin K: 39µg (37%) | Folate: 45µg (11%)

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  • Classic Greek Tzatziki with Cucumber & Dill

    Classic Greek Tzatziki with Cucumber & Dill

    Classic Greek Tzatziki with Cucumber & Dill

    Applause for the Chef Team
    Greek tzatziki is a cool yoghurt sauce with grated cucumber, garlic, white wine vinegar, olive oil and dill. Salting and squeezing the cucumber keeps the texture thick, fresh and spoonable.
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    Servings
    Servings 4 servings

    Ingredients
     

    • 300 g strained Greek yoghurt
    • 1 cucumber
    • ⅓ garlic clove finely grated
    • 3 tbsp white wine vinegar divided
    • ¼ bunch dill finely chopped, optional
    • 2 tbsp olive oil plus extra to serve if liked
    • 1 pinch salt plus extra for the cucumber
    • 1 pinch black pepper freshly ground
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    Instructions

    • Peel the cucumber and grate it on the coarse side of a box grater. Toss with a pinch of salt and 1 tbsp of the white wine vinegar, then leave for 10 minutes.
      1 cucumber, 3 tbsp white wine vinegar, 1 pinch salt
    • Mix the Greek yoghurt, grated garlic, remaining white wine vinegar and olive oil in a bowl until smooth.
      300 g strained Greek yoghurt, 1/3 garlic clove, 3 tbsp white wine vinegar, 2 tbsp olive oil
    • Squeeze the cucumber firmly in a clean cloth or sieve to remove excess liquid. Discard the liquid.
    • Fold the drained cucumber into the yoghurt mixture with the dill. Season with salt and black pepper.
      1/4 bunch dill, 1 pinch black pepper, 1 pinch salt
    • Chill until needed, then stir before serving. Finish with a little extra olive oil if liked.
    Start Cooking

    Chef's notes

    • Squeeze the cucumber well, otherwise the tzatziki will loosen as it stands.
    • Use thick strained Greek yoghurt. Regular yoghurt should be drained first.
    • Dill is optional, but it gives a classic fresh finish. Mint can be used instead.
    • Keep covered in the fridge for up to 3 days.
    • Serve with pork gyros, grilled vegetables, warm pita or roast potatoes.
    Drink pairing
    Tzatziki suits clean, bright drinks that echo the cucumber, yoghurt, garlic and dill. Keep the pairing fresh rather than sweet.

    Alcoholic

    • Assyrtiko for sharp citrus freshness
    • Sauvignon Blanc with herbaceous notes
    • Crisp pilsner or Greek lager for a simple mezze pairing.

    Non alcoholic

    • Sparkling cucumber water with lemon
    • Chilled mint tea with a squeeze of lime
    • Kefir ayran with a small pinch of salt.
    Nutrition per serving
    Calories: 131kcal (7%) | Carbohydrates: 5g (2%) | Protein: 8g (16%) | Fat: 9g (14%) | Saturated Fat: 2g (13%) | Cholesterol: 4mg (1%) | Sodium: 43mg (2%) | Potassium: 108mg (3%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 102IU (2%) | Vitamin C: 3mg (4%) | Vitamin E: 1mg (7%) | Vitamin K: 10µg (10%) | Folate: 11µg (3%)

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