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Category: Plates

  • Halloween Hot Dog Mummies with a Sweet and Tangy Honey Mustard Dip

    Halloween Hot Dog Mummies with a Sweet and Tangy Honey Mustard Dip

    Halloween Hot Dog Mummies with a Sweet and Tangy Honey Mustard Dip

    DaanDaan
    Halloween hot dog mummies wrap miniature sausages in crescent-style pastry and serve them with a sharp honey mustard dip. They are simple party bites with crisp pastry, savoury filling and a balanced sweet mustard sauce.
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    Servings
    Servings 20 people

    Ingredients
     

    • 225 g refrigerated crescent roll dough
    • 20 mini hot dogs
    • 1 egg
    • 2 tsp water
    • 1 tbsp Dijon mustard
    • 120 g mayonnaise
    • 3 tbsp Dijon mustard
    • 3 tbsp honey
    • 1 tbsp cider vinegar
    • ⅛ tsp hot pepper sauce
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    Instructions

    • Heat the oven to 190°C. Unroll the dough and cut it into thin strips.
      225 g refrigerated crescent roll dough
    • Wrap the dough strips around the mini hot dogs, leaving a small gap for the face. Place on a lined baking tray.
      20 mini hot dogs
    • Beat the egg with the water and brush lightly over the pastry. Bake until puffed and golden.
      1 egg, 2 tsp water
    • Dot with a little mustard for eyes. Whisk the mayonnaise, Dijon mustard, honey, cider vinegar and hot sauce, then serve as a dip.
      1 tbsp Dijon mustard, 120 g mayonnaise, 3 tbsp Dijon mustard, 3 tbsp honey, 1 tbsp cider vinegar, 1/8 tsp hot pepper sauce
    Start Cooking

    Chef's notes

    • Keep the dough cold until ready to wrap so it bakes cleanly.
    • Bake on parchment to prevent the pastry from sticking.
    • The dip can be made a day ahead and refrigerated.
    • Reheat leftovers briefly in a hot oven rather than the microwave.
    • Serve immediately for the best pastry texture.
    Drink pairing
    Choose crisp, lightly acidic drinks that cut through the pastry and hot dog richness while matching the sweet mustard dip.

    Alcoholic

    • Pilsner
    • Off-dry Riesling
    • Dry cider

    Non alcoholic

    • Sparkling apple juice
    • Lemon iced tea
    • Alcohol-free lager
    Nutrition per serving
    Calories: 56kcal (3%) | Carbohydrates: 3g (1%) | Protein: 0.5g (1%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Cholesterol: 11mg (4%) | Sodium: 76mg (3%) | Potassium: 11mg | Fiber: 0.1g | Sugar: 3g (3%) | Vitamin A: 18IU | Vitamin B12: 0.03µg (1%) | Vitamin C: 0.05mg | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 10µg (10%) | Folate: 2µg (1%)

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  • Ultimate Rich Chocolate Fudge Brownies with Walnuts

    Ultimate Rich Chocolate Fudge Brownies with Walnuts

    Ultimate Rich Chocolate Fudge Brownies with Walnuts

    FemkeFemke
    Chocolate fudge brownies use cocoa, melted butter and eggs for a dense, moist crumb. A short bake keeps the centre soft while the top sets with the classic thin brownie crust.
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    Servings
    Servings 24 people

    Ingredients
     

    • 300 g caster sugar
    • 225 g butter
    • 65 g baking cocoa
    • 4 eggs
    • 1 tsp vanilla extract
    • 190 g plain flour
    • ½ tsp salt
    • 120 g chopped walnuts
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    Instructions

    • Heat the oven to 180°C and line a rectangular baking tin with parchment.
    • Melt the butter, then whisk in the sugar and cocoa until smooth.
      300 g caster sugar, 225 g butter, 65 g baking cocoa
    • Beat in the eggs and vanilla. Fold in the flour and salt just until combined.
      4 eggs, 1 tsp vanilla extract, 190 g plain flour, 1/2 tsp salt
    • Fold in the walnuts, spread the batter in the tin and bake until the centre is just set. Cool fully before slicing.
      120 g chopped walnuts
    Start Cooking

    Chef's notes

    • Do not overmix after adding the flour or the brownies will turn cakey.
    • The centre should still look slightly soft when removed from the oven.
    • Cool completely before cutting for clean squares.
    • Walnuts can be replaced with pecans or omitted.
    • Store in an airtight tin for up to 4 days.
    Drink pairing
    Serve rich brownies with drinks that balance chocolate depth with bitterness, acidity or gentle sweetness.

    Alcoholic

    • Ruby port
    • Stout
    • Pedro Ximénez sherry

    Non alcoholic

    • Espresso tonic
    • Cold milk
    • Black cherry soda
    Nutrition per serving
    Calories: 146kcal (7%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 6g (38%) | Cholesterol: 47mg (16%) | Sodium: 121mg (5%) | Potassium: 84mg (2%) | Fiber: 2g (8%) | Sugar: 0.3g | Vitamin A: 275IU (6%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 0.1mg | Vitamin D: 0.1µg (1%) | Vitamin E: 0.3mg (2%) | Vitamin K: 1µg (1%) | Folate: 24µg (6%)

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  • Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Casper @Applause for the ChefCasper @Applause for the Chef
    Easy Air Fryer Miso Salmon is marinated in white miso, soy sauce, ginger, mirin and sesame oil before being cooked until tender and flaky. The savoury sweet glaze delivers deep umami flavour with minimal effort, making it ideal for a quick weeknight dinner.
    5 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 70 g white miso paste
    • 60 ml low-sodium soy sauce
    • 25 g light brown sugar packed
    • 15 g ginger paste
    • 1 tbsp sesame oil toasted or untoasted
    • 1 tbsp mirin
    • ½ tsp white pepper
    • 680 g salmon fillets 4 skinless fillets, about 170 g each
    • 1 tsp sesame seeds optional, to garnish
    • 2 spring onions thinly sliced, optional, to garnish
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    Instructions

    • Whisk the miso paste, soy sauce, brown sugar, ginger paste, sesame oil, mirin and white pepper in a bowl until smooth.
      70 g white miso paste, 60 ml low-sodium soy sauce, 25 g light brown sugar, 15 g ginger paste, 1 tbsp sesame oil, 1 tbsp mirin, 1/2 tsp white pepper
    • Place the salmon fillets in a shallow dish and coat them evenly with the miso marinade. Cover and refrigerate for at least 2 hours.
    • For the air fryer, heat to 200°C. Lift the salmon from the marinade, arrange the fillets with space between them and brush lightly with a little extra marinade.
    • Air fry for 9–10 minutes, until the salmon flakes easily and is cooked through. If using the oven, broil the fillets on a foil-lined tray for 8–10 minutes.
    • For extra sauce, simmer any remaining marinade with a splash of water until glossy and fully heated. Spoon over the salmon if desired.
    • Serve immediately with rice and steamed greens. Finish with sesame seeds and sliced spring onions, if using.
      1 tsp sesame seeds, 2 spring onions
    Start Cooking

    Chef's notes

    • Marinate the salmon for at least 2 hours; overnight gives a deeper miso flavour.
    • Use foil rather than baking paper when grilling, as the high heat can scorch paper.
    • Any leftover marinade should be simmered with a splash of water before serving as a sauce.
    • Serve with steamed rice, broccoli, green beans or cucumber salad.
    • Leftovers keep refrigerated for up to 2 days and are best reheated gently or served cold in a rice bowl.
    Drink pairing
    This miso salmon has a savoury-sweet glaze with soy, ginger and sesame. Drinks with citrus, gentle sweetness or clean acidity balance the umami and keep the salmon tasting fresh.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Junmai sake served slightly chilled
    • Crisp Japanese lager or pale ale

    Non alcoholic

    • Sparkling yuzu lemonade
    • Cold green tea with lemon
    • Ginger and lime sparkling water
    Nutrition per serving
    Calories: 354kcal (18%) | Carbohydrates: 14g (5%) | Protein: 38g (76%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Cholesterol: 94mg (31%) | Sodium: 1347mg (59%) | Potassium: 954mg (27%) | Fiber: 1g (4%) | Sugar: 8g (9%) | Vitamin A: 143IU (3%) | Vitamin B12: 5µg (83%) | Vitamin C: 1mg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 18µg (17%) | Folate: 57µg (14%)

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  • Easy Baked Honey Lime Chicken Thighs with Sticky Sweet Citrus Glaze

    Easy Baked Honey Lime Chicken Thighs with Sticky Sweet Citrus Glaze

    Easy Baked Honey Lime Chicken Thighs with Sticky Sweet Citrus Glaze

    Casper @Applause for the ChefCasper @Applause for the Chef
    Honey lime chicken thighs are marinated with lime juice, honey, onion and oil, then baked until tender. The same marinade forms a light pan sauce, while a short grill finish gives the chicken a simple glazed edge.
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    Servings
    Servings 6 servings

    Ingredients
     

    • 1 tsp neutral oil for greasing
    • 900 g skinless boneless chicken thighs
    • 1 onion finely diced
    • 120 ml liquid honey
    • 60 ml lime juice
    • 60 ml neutral cooking oil such as light olive or rapeseed oil
    • 1 tsp lime zest optional
    • 1 lime cut into wedges, optional
    • ¼ tsp crushed chilli flakes optional
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    Instructions

    • Place the chicken thighs in the dish and scatter over the diced onion. Prick the chicken all over with a fork so the marinade can penetrate.
      900 g skinless boneless chicken thighs, 1 onion
    • Whisk the honey, lime juice and cooking oil together until smooth.
      120 ml liquid honey, 60 ml lime juice, 60 ml neutral cooking oil
    • Pour the marinade over the chicken and onion. Cover and refrigerate for 30 minutes.
    • Heat the oven to 205°C. Lightly oil a 23 x 33 cm baking dish.
      1 tsp neutral oil
    • Bake uncovered for 30 minutes, turning the chicken after 15 minutes. Cook until the meat is no longer pink and reaches 79°C in the thickest part.
    • Switch to the grill setting for 3–5 minutes to lightly glaze the surface. Watch closely as the honey can catch quickly.
    • Serve the chicken with a little pan sauce spooned over the top. Finish with lime zest, lime wedges and chilli flakes, if using.
      1 tsp lime zest, 1 lime, 1/4 tsp crushed chilli flakes
    Start Cooking

    Chef's notes

    • Store leftovers in a sealed container in the fridge for up to 3 days.
    • Freeze cooked chicken and sauce for up to 3 months, then thaw overnight in the fridge before reheating.
    • For deeper flavour, marinate the chicken for several hours rather than 30 minutes.
    • Chicken breasts can be used, but reduce the cooking time and cook to 74°C.
    • Serve with rice, baked potatoes, cauliflower rice or simply cooked green vegetables.
    Drink pairing
    Honey lime chicken works best with drinks that cut through the sweetness and lift the citrus. Choose crisp acidity, light herbal notes or gentle bubbles to balance the honey glaze and keep the dish fresh.

    Alcoholic

    • Dry Riesling or Albariño
    • Sauvignon Blanc from the Loire or New Zealand
    • Light Mexican lager with lime

    Non alcoholic

    • Sparkling lime water with mint
    • Unsweetened iced green tea with lime
    • Ginger and lemongrass cooler
    Nutrition per serving
    Calories: 369kcal (18%) | Carbohydrates: 27g (9%) | Protein: 29g (58%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Cholesterol: 143mg (48%) | Sodium: 137mg (6%) | Potassium: 435mg (12%) | Fiber: 1g (4%) | Sugar: 25g (28%) | Vitamin A: 72IU (1%) | Vitamin B12: 1µg (17%) | Vitamin C: 8mg (10%) | Vitamin E: 2mg (13%) | Vitamin K: 11µg (10%) | Folate: 12µg (3%)

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  • Hearty Sweet Potato and Halloumi Stew with Chickpeas and Ginger

    Hearty Sweet Potato and Halloumi Stew with Chickpeas and Ginger

    Hearty Sweet Potato and Halloumi Stew with Chickpeas and Ginger

    Applause for the Chef TeamApplause for the Chef Team
    This halloumi and sweet potato stew combines warming ginger, garlic and tomatoes in a hearty vegetarian main. Crispy halloumi adds texture while the sweet potatoes create a rich, comforting base.
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    Servings
    Servings 4 people

    Ingredients
     

    • 500 g sweet potatoes
    • 225 g halloumi
    • 1 tbsp olive oil
    • 1 onion
    • 3 garlic cloves
    • 20 g fresh ginger
    • 400 g chopped tomatoes
    • 400 g chickpeas
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • 200 ml vegetable stock
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    Instructions

    • Cut the sweet potatoes into 2 cm pieces and roast with oil and salt until just tender.
      500 g sweet potatoes, 1 tbsp olive oil
    • Fry the onion, garlic and ginger until softened. Add cumin and paprika and cook for 30 seconds.
      1 onion, 3 garlic cloves, 20 g fresh ginger, 1 tsp ground cumin, 1 tsp smoked paprika
    • Add tomatoes, chickpeas and stock. Simmer until thick and the sweet potato is cooked through.
      400 g chopped tomatoes, 400 g chickpeas, 200 ml vegetable stock
    • Pan-fry the halloumi until golden. Spoon the stew into bowls and finish with the halloumi.
      225 g halloumi
    Start Cooking

    Chef's notes

    • Halloumi browns best in a dry pan without oil.
    • Add a splash of water if the stew thickens too much.
    • Leftovers keep well for 2 days refrigerated.
     
    Variations
    • Replace halloumi with feta for a softer texture.
    • Add chickpeas for extra protein.
     
    Serving Suggestions
    • Serve with crusty bread.
    • Pair with steamed rice.
    Drink pairing
    Choose drinks with enough freshness to cut through the main seasoning and enough body for the protein or sauce. Citrus, gentle bitterness and clean acidity work well.

    Alcoholic

    • Sauvignon Blanc or Vermentino
    • Dry rosé or light Pinot Noir
    • Crisp lager or pale ale

    Non alcoholic

    • Sparkling lemon water with mint
    • Iced green tea with lime
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 521kcal (26%) | Carbohydrates: 62g (21%) | Protein: 25g (50%) | Fat: 20g (31%) | Saturated Fat: 10g (63%) | Sodium: 1096mg (48%) | Potassium: 991mg (28%) | Fiber: 13g (54%) | Sugar: 14g (16%) | Vitamin A: 18241IU (365%) | Vitamin C: 17mg (21%) | Vitamin E: 2mg (13%) | Vitamin K: 12µg (11%) | Folate: 200µg (50%)

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  • Coq au Vin Chicken and Bacon Pie with Red Wine Sauce and Cheesy Mash

    Coq au Vin Chicken and Bacon Pie with Red Wine Sauce and Cheesy Mash

    Coq au Vin Chicken and Bacon Pie with Red Wine Sauce and Cheesy Mash

    BramBram
    Coq au vin chicken and bacon pie turns the classic wine-rich chicken stew into a compact baked main. A passata and red wine stock sauce sits under smooth potato mash with a crisp cheese finish.
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    Servings
    Servings 2 people

    Ingredients
     

    • 450 g potatoes
    • 120 ml milk
    • 1 carrot
    • 2 garlic cloves
    • 260 g diced chicken breast
    • 60 g smoked bacon lardons
    • 390 g tomato passata
    • 28 g red wine stock paste
    • 1 tsp dried oregano
    • 20 g hard Italian cheese
    • 150 g green beans
    • 50 ml water
    • ½ tsp sugar
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    Instructions

    • Boil the potatoes in salted water until tender, then drain and mash with a little milk or butter.
      450 g potatoes
    • Fry the chicken, bacon and grated carrot until coloured. Add the garlic and cook briefly.
      1 carrot, 260 g diced chicken breast, 60 g smoked bacon lardons, 2 garlic cloves
    • Stir in passata, red wine stock paste, oregano, sugar and water. Simmer until the chicken is cooked and the sauce thickens.
      390 g tomato passata, 28 g red wine stock paste, 1 tsp dried oregano, 1/2 tsp sugar, 50 ml water
    • Transfer the filling to a dish, cover with mash and cheese, then grill until golden. Serve with sautéed green beans.
      20 g hard Italian cheese, 150 g green beans
    Start Cooking

    Chef's notes

    • Allow the filling to cool slightly before assembling the pie. A cooler filling helps the mash stay distinct and prevents the topping from sinking.
    • A dry red wine such as Pinot Noir, Gamay or a light Côtes du Rhône works best in the sauce. Avoid heavily oaked wines.
    • For a deeper flavour, reduce the wine sauce until it lightly coats the back of a spoon before combining with the chicken and bacon.
    • Fresh thyme complements the coq au vin flavours particularly well and can be added to the filling during the final simmer.
    • The pie can be assembled up to 24 hours in advance and refrigerated before baking.
    • Leftovers keep well for up to 3 days in the refrigerator and reheat best in the oven rather than the microwave.
    • For extra colour, place the pie under the grill for the final 2–3 minutes of cooking once the mash is fully heated through.
    • Serve with buttered green beans, peas or a simple dressed salad to balance the richness of the filling. 
    Drink pairing
    Choose drinks with enough freshness to cut through the main seasoning and enough body for the protein or sauce. Citrus, gentle bitterness and clean acidity work well.

    Alcoholic

    • Sauvignon Blanc or Vermentino
    • Dry rosé or light Pinot Noir
    • Crisp lager or pale ale

    Non alcoholic

    • Sparkling lemon water with mint
    • Iced green tea with lime
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 655kcal (33%) | Carbohydrates: 70g (23%) | Protein: 48g (96%) | Fat: 22g (34%) | Saturated Fat: 7g (44%) | Cholesterol: 114mg (38%) | Sodium: 4330mg (188%) | Potassium: 2495mg (71%) | Fiber: 12g (50%) | Sugar: 21g (23%) | Vitamin A: 6204IU (124%) | Vitamin B12: 1µg (17%) | Vitamin C: 76mg (92%) | Vitamin D: 1µg (7%) | Vitamin E: 4mg (27%) | Vitamin K: 58µg (55%) | Folate: 104µg (26%)

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  • Easy Butter Chicken with Creamy Tomato Curry Sauce

    Easy Butter Chicken with Creamy Tomato Curry Sauce

    Easy Butter Chicken with Creamy Tomato Curry Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    Easy butter chicken is a mild Indian curry with yoghurt-marinated chicken, garam masala, tomato passata and cream. A short simmer gives a smooth sauce while keeping the chicken tender.
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    Servings
    Servings 4 people

    Ingredients
     

    • 125 g full-fat plain yoghurt
    • 15 ml lemon juice
    • 1 tsp ground turmeric
    • 2 tsp garam masala
    • 0.5 tsp cayenne pepper or pure chilli powder
    • 1 tsp ground cumin
    • 1 tbsp fresh ginger finely grated
    • 3 cloves garlic crushed
    • 750 g chicken thigh fillets cut into bite-size pieces
    • 2 tbsp ghee or butter
    • 250 ml tomato passata
    • 250 ml double cream
    • 1 tbsp sugar
    • 1.5 tsp fine salt plus extra to finish
    • 600 g cooked basmati rice to serve
    • 2 tbsp fresh coriander optional
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    Instructions

    • Mix the yoghurt, lemon juice, turmeric, garam masala, cayenne, cumin, ginger and garlic in a bowl.
      125 g full-fat plain yoghurt, 15 ml lemon juice, 1 tsp ground turmeric, 2 tsp garam masala, 0.5 tsp cayenne pepper, 1 tsp ground cumin, 1 tbsp fresh ginger, 3 cloves garlic
    • Add the chicken and coat well. Cover and marinate in the fridge for at least 3 hours, preferably overnight.
      750 g chicken thigh fillets
    • Heat the ghee in a large frying pan over high heat. Lift the chicken from the marinade and add it to the pan.
      2 tbsp ghee or butter, 750 g chicken thigh fillets
    • Cook for 3 minutes, turning until the chicken is sealed all over.
    • Add the tomato passata, cream, sugar, salt and any remaining marinade. Reduce the heat and simmer gently for 20 minutes.
      250 ml tomato passata, 250 ml double cream, 1 tbsp sugar, 1.5 tsp fine salt
    • Taste and adjust the salt. The sauce should be smooth, lightly spiced and coating the chicken.
      1.5 tsp fine salt
    • Serve with basmati rice and coriander, if using.
      600 g cooked basmati rice, 2 tbsp fresh coriander
    Start Cooking

    Chef's notes

    For a smoother sauce, blend the marinade before adding the chicken. Increase the cayenne slightly for more heat. 
    Drink pairing
    Butter chicken works best with drinks that refresh the palate and balance the creamy tomato sauce, gentle spice and richness of the chicken.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer from Alsace
    • Crisp lager or wheat beer

    Non alcoholic

    • Mango lassi with unsweetened yoghurt
    • Sparkling lime water with mint
    • Cold masala chai without added sugar
    Nutrition per serving
    Calories: 865kcal (43%) | Carbohydrates: 55g (18%) | Protein: 38g (76%) | Fat: 55g (85%) | Saturated Fat: 23g (144%) | Cholesterol: 255mg (85%) | Sodium: 1133mg (49%) | Potassium: 728mg (21%) | Fiber: 2g (8%) | Sugar: 8g (9%) | Vitamin A: 1331IU (27%) | Vitamin B12: 1µg (17%) | Vitamin C: 9mg (11%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 10µg (10%) | Folate: 22µg (6%)

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  • Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    Instant Pot butter chicken gives tender chicken thighs in a creamy tomato sauce with garam masala, cumin, turmeric and ginger. Pressure cooking keeps the method fast and the chicken super tender, while a short sauté finishes the sauce.
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    Servings
    Servings 6 people

    Ingredients
     

    • 40 g unsalted butter
    • 8 cloves garlic minced
    • 2 tbsp fresh ginger grated
    • 2 tsp garam masala
    • 2 tsp ground cumin
    • 1 tsp smoked paprika
    • 1 tsp ground turmeric
    • 0.25 tsp chilli powder optional
    • 1 tsp fine salt plus extra to finish
    • 900 g skinless boneless chicken thighs cut into bite-size pieces
    • 425 g tomato passata
    • 60 ml water plus extra if needed
    • 240 ml double cream or coconut milk
    • 2 tbsp fresh coriander or mint, chopped
    • 900 g cooked basmati rice to serve
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    Instructions

    • Set the Instant Pot to sauté and melt the butter. Add the garlic and ginger and cook for 1 minute.
      40 g unsalted butter, 8 cloves garlic, 2 tbsp fresh ginger
    • Add the garam masala, cumin, paprika, turmeric, chilli powder and salt. Stir for 1 minute to bloom the spices.
      2 tsp garam masala, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground turmeric, 0.25 tsp chilli powder, 1 tsp fine salt
    • Add the passata and water, scraping the base of the pot. Switch off sauté.
      425 g tomato passata, 60 ml water
    • Add the chicken and mix through the sauce.
      900 g skinless boneless chicken thighs
    • Seal the lid and cook on high pressure for 6 minutes. Quick release the steam once the programme ends.
    • Open the lid and set the pot back to sauté. Best to remove the chicken to keep max tenderness. Stir in the cream and reduce briefly until the sauce coats the chicken.
      240 ml double cream
    • Adjust the salt and finish with coriander. Serve with basmati rice.
      1 tsp fine salt, 2 tbsp fresh coriander, 900 g cooked basmati rice
    Start Cooking

    Chef's notes

    Chicken breast can be used, but reduce the pressure-cooking time to 5 minutes. Coconut milk gives a lighter, dairy-free sauce.
    Especially with larger instant pots, make sure the fluid is on the bottom and add a bit extra water to prevent burning when pressure cooking. You can thicken the sauce after the pressure-cooking. 
    Drink pairing
    Instant Pot butter chicken has a creamy tomato sauce with warm spice and a gentle chilli note. Choose drinks with acidity, light sweetness or clean carbonation.

    Alcoholic

    • Off-dry Riesling
    • Albariño from Rías Baixas
    • Crisp pilsner or wheat beer

    Non alcoholic

    • Salted lime soda
    • Mango lassi with Greek yoghurt
    • Cold mint and ginger tea
    Nutrition per serving
    Calories: 596kcal (30%) | Carbohydrates: 51g (17%) | Protein: 36g (72%) | Fat: 27g (42%) | Saturated Fat: 14g (88%) | Cholesterol: 202mg (67%) | Sodium: 638mg (28%) | Potassium: 724mg (21%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 1156IU (23%) | Vitamin B12: 1µg (17%) | Vitamin C: 8mg (10%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 11µg (10%) | Folate: 22µg (6%)

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  • Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Casper @Applause for the ChefCasper @Applause for the Chef
    Garlic rosemary lamb chops are quick to grill and full of clean Mediterranean flavour. Lemon zest lifts the rich meat, while olive oil and fresh herbs help the chops cook juicy and tender.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 900 g thick-cut lamb loin or rib chops
    • 4 clove garlic minced
    • 1 tbsp fresh rosemary finely chopped
    • 1.25 tsp sea salt
    • 0.5 tsp black pepper freshly ground
    • 1 lemon zested
    • 60 ml olive oil
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    Instructions

    • Mix the garlic, rosemary, salt, pepper, lemon zest and olive oil in a bowl.
      4 clove garlic, 1 tbsp fresh rosemary, 1.25 tsp sea salt, 0.5 tsp black pepper, 1 lemon, 60 ml olive oil
    • Coat the lamb chops with the marinade, cover and chill for at least 1 hour or overnight.
      900 g thick-cut lamb loin or rib chops
    • Heat a grill or griddle pan to medium-high and cook the chops for 7–10 minutes in total, turning once.
    • Rest under foil for 5 minutes before serving.
    Start Cooking

    Chef's notes

    Marinate overnight for deeper flavour. A meat thermometer gives the most reliable result; 57°C is medium-rare and 63°C is medium. BBQ if you can for that nice summery taste. 
    Drink pairing
    Lamb with garlic, rosemary and lemon pairs best with drinks that bring freshness, herbs or gentle tannin.

    Alcoholic

    A medium-bodied Côtes du Rhône or Rioja Crianza has enough fruit and structure for grilled lamb without overwhelming the herbs.

    Non alcoholic

    Sparkling lemon and rosemary water keeps the pairing bright and mirrors the citrus-herb marinade.
    Nutrition per serving
    Calories: 515kcal (26%) | Carbohydrates: 4g (1%) | Protein: 45g (90%) | Fat: 35g (54%) | Saturated Fat: 9g (56%) | Cholesterol: 149mg (50%) | Sodium: 901mg (39%) | Potassium: 653mg (19%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 22IU | Vitamin B12: 5µg (83%) | Vitamin C: 15mg (18%) | Vitamin E: 2mg (13%) | Vitamin K: 9µg (9%) | Folate: 51µg (13%)

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  • Traditional Dutch Kruidnoten with Warm Speculaas Spices

    Traditional Dutch Kruidnoten with Warm Speculaas Spices

    Traditional Dutch Kruidnoten with Warm Speculaas Spices

    Casper @Applause for the ChefCasper @Applause for the Chef
    Classic Dutch kruidnoten are small spiced biscuits with a crisp bite and warm speculaas flavour. A short chill helps the dough firm up, making the biscuits easy to shape and bake evenly.
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    Servings
    Servings 100 mini biscuits

    Ingredients
     

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    Instructions

    • Cut the softened butter into small cubes.
      80 g unsalted butter
    • Combine the flour, butter, sugar, milk and speculaas spice in a bowl and knead to a smooth dough.
      200 g self-raising flour, 80 g unsalted butter, 120 g light brown soft sugar, 60 ml milk, 3 tsp speculaas spice mix, 1 pinch salt
    • Wrap the dough and chill for 30 minutes.
    • Heat the oven to 180°C, conventional upper and lower heat and line two baking trays with baking paper.
    • Roll the dough into small balls, place them on the trays and press each one slightly flat.
    • Bake for 15–20 minutes until cooked through and lightly crisp. Cool completely before serving.
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    Chef's notes

    Leave enough space between the dough balls as they spread slightly. Store in an airtight tin for 2–3 weeks.
    Drink pairing
    Warm spice and brown sugar pair well with creamy, roasted or gently spiced drinks.

    Alcoholic

    A small glass of tawny port or spiced rum hot toddy works well with the caramel and baking spice notes.

    Non alcoholic

    Hot chocolate with a pinch of cinnamon matches the speculaas spices and softens the biscuit crunch.
    Nutrition per serving
    Serving: 5g | Calories: 18kcal (1%) | Carbohydrates: 3g (1%) | Protein: 0.3g (1%) | Fat: 1g (2%) | Saturated Fat: 0.4g (3%) | Cholesterol: 2mg (1%) | Sodium: 1mg | Potassium: 3mg | Fiber: 0.05g | Sugar: 1g (1%) | Vitamin A: 21IU | Vitamin B12: 0.005µg | Vitamin D: 0.02µg | Vitamin E: 0.03mg | Vitamin K: 0.1µg | Folate: 1µg

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