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ALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
SEAFOOD PAELLA
Method. Warm the stock in a saucepan over a low heat and add the saffron. Remove from the heat and set aside to infuse for 5–10 minutes. Heat the oil in a paella pan or wide deep frying pan over a medium–high heat, add the onion and fry for 6–8 minutes until soft and just beginning to turn golden. CARIBBEAN BUTTERNUT SQUASH & CHICKPEA ROTI WITH SPICY Cook for 3-4 minutes until slightly charred and almost tender. Stir in the chickpeas and cook for another minute. Add the curry powder, turmeric, cumin and salt and toss to combine. Add a splash of water and cook until the water has evaporated. Return the onion mixture to the pan along with the coconut milk, thyme and sugar. CRISPY FISHCAKES, GARDEN PEA CRUSH & SWEET POTATO WEDGES Toss to coat. Bake in the oven for 20-25 minutes (depending on the thickness of your wedges) until crispy. Meanwhile make the Pea Crush. Heat the olive oil in a saucepan over a low-medium heat, add the spring onions and chilli and cook for 1 minute. Increase the heat and add the peas, stock, half the mint, a squeeze of lemon and sugar andcook
MANGO & PASSION FRUIT TRAYBAKE WITH LIME & PASSION FRUIT Method. Preheat the oven to 180°C/350°F/Gas mark 4. Line a 30 x 20 x 4-cm baking tin with greased baking parchment. Put the sugar and butter in a large bowl and cream together, using a hand-held electric mixer, until pale and fluffy. Add the eggs one at a time, mixing well between each addition. AINSLEY'S MEDITERRANEAN COOKBOOK ARCHIVES Middle Eastern Spiced Beef Pitta Pockets with Yoghurt Dip. Spanish Style Chicken & Saffron Potatoes. Sirloin Steak, Crushed Potatoes & Red Pepper Romesco Sauce JAM AND COCONUT TRAY BAKE WITH CUSTARD Grease and line a baking tin 25cm x 22cm x 4cm deep. Cream together the butter and sugar until light and fluffy. Gradually add the beaten egg, beating well after each addition. Add the vanilla extract and stir. Fold in the flour and coconut then add the milk and mix until combined. Pour the mixture into the prepared tin and bake for 25-30 JAMAICAN GINGERBREAD WITH LEMON SPARKLE ICING Preheat the oven to 180°C/350°F/Gas mark 4. In a bowl mix together the boiling water, golden syrup and black treacle. Add the bicarbonate of soda, stir well and set aside to cool. In a large bowl cream together the butter and sugar until pale. Gradually add the egg beating in as you go. SARDINIAN PASTA SHELLS WITH SAUSAGE, TOMATO & FENNEL SAUCE Method. Heat the oil in a sauté pan or deep frying pan over a medium heat, add the onion and cook for 4–6 minutes until softened but not coloured. Stir in the garlic, fennel seeds and rosemary and cook until fragrant, then remove from the pan to a bowl and set aside. Add the sausagemeat to the pan and fry until it begins to brown, using a RECIPES - AINSLEY HARRIOTTSWEET TREATS & DRINKSAINSLEY FOODSMEAT-FREEFISH & SEA FOODPOULTRYLIGHT BITES & SIDES Explore Ainsley's tasty recipes and get cooking! Ainsley is known for his accessible, flavoursome food and here you can find a collection of mouth-watering dishes that are easy-to-prepare and won’t break the budget. From quick and easy mid-week suppers to spectacularALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
CARIBBEAN BUTTERNUT SQUASH & CHICKPEA ROTI WITH SPICY Cook for 3-4 minutes until slightly charred and almost tender. Stir in the chickpeas and cook for another minute. Add the curry powder, turmeric, cumin and salt and toss to combine. Add a splash of water and cook until the water has evaporated. Return the onion mixture to the pan along with the coconut milk, thyme and sugar.SEAFOOD PAELLA
Method. Warm the stock in a saucepan over a low heat and add the saffron. Remove from the heat and set aside to infuse for 5–10 minutes. Heat the oil in a paella pan or wide deep frying pan over a medium–high heat, add the onion and fry for 6–8 minutes until soft and just beginning to turn golden. CRISPY FISHCAKES, GARDEN PEA CRUSH & SWEET POTATO WEDGES Toss to coat. Bake in the oven for 20-25 minutes (depending on the thickness of your wedges) until crispy. Meanwhile make the Pea Crush. Heat the olive oil in a saucepan over a low-medium heat, add the spring onions and chilli and cook for 1 minute. Increase the heat and add the peas, stock, half the mint, a squeeze of lemon and sugar andcook
MANGO & PASSION FRUIT TRAYBAKE WITH LIME & PASSION FRUIT Method. Preheat the oven to 180°C/350°F/Gas mark 4. Line a 30 x 20 x 4-cm baking tin with greased baking parchment. Put the sugar and butter in a large bowl and cream together, using a hand-held electric mixer, until pale and fluffy. Add the eggs one at a time, mixing well between each addition. AINSLEY'S MEDITERRANEAN COOKBOOK ARCHIVES Middle Eastern Spiced Beef Pitta Pockets with Yoghurt Dip. Spanish Style Chicken & Saffron Potatoes. Sirloin Steak, Crushed Potatoes & Red Pepper Romesco Sauce JAM AND COCONUT TRAY BAKE WITH CUSTARD Grease and line a baking tin 25cm x 22cm x 4cm deep. Cream together the butter and sugar until light and fluffy. Gradually add the beaten egg, beating well after each addition. Add the vanilla extract and stir. Fold in the flour and coconut then add the milk and mix until combined. Pour the mixture into the prepared tin and bake for 25-30 JAMAICAN GINGERBREAD WITH LEMON SPARKLE ICING Preheat the oven to 180°C/350°F/Gas mark 4. In a bowl mix together the boiling water, golden syrup and black treacle. Add the bicarbonate of soda, stir well and set aside to cool. In a large bowl cream together the butter and sugar until pale. Gradually add the egg beating in as you go. SARDINIAN PASTA SHELLS WITH SAUSAGE, TOMATO & FENNEL SAUCE Method. Heat the oil in a sauté pan or deep frying pan over a medium heat, add the onion and cook for 4–6 minutes until softened but not coloured. Stir in the garlic, fennel seeds and rosemary and cook until fragrant, then remove from the pan to a bowl and set aside. Add the sausagemeat to the pan and fry until it begins to brown, using a RECIPES - AINSLEY HARRIOTT Explore Ainsley's tasty recipes and get cooking! Ainsley is known for his accessible, flavoursome food and here you can find a collection of mouth-watering dishes that are easy-to-prepare and won’t break the budget. From quick and easy mid-week suppers to spectacularALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
QUICK GARLIC AND HERB FLATBREAD Method. Place the flour, baking powder, yoghurt, oregano and salt in a mixing bowl. Mix together to form a soft sticky dough. Turn the dough out onto a lightly floured surface and knead gently for 30 seconds. Divide into 2 and roll each piece into a circle approx 5mm thick and approximately 24cm. Heat a large non stick pan over a high heat. BUTTERNUT & SWEET POTATO CURRY Heat the oil in a large pan and fry the onions for 4-5 minutes until golden. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning. Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until MINCED BEEF, POTATO & ONION PIE Method. Preheat the oven to 200C/180Cfan/Gas6. Place a baking tray in the oven to heat up. First make the pastry. Mix the flour and salt in a large bowl. Add the butter cubes and, using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Add the HARISSA LEMON CHICKEN SKEWERS WITH CUMIN-GLAZED AUBERGINES Method. Preheat a barbecue or a griddle pan over a medium-high heat. If not using the barbecue, also preheat the oven to 200C/180C fan/gas 6. First, marinate the chicken for the skewers. In a large bowl, mix together the yogurt, cumin, smoked paprika, garlic, harissa paste, preserved lemon, olive oil and a pinch each of salt and pepper JAMAICAN-STYLE CURRY BEEF WITH CARIBBEAN RICE N’ BEANS Method. Heat the oil in a large casserole dish over a medium heat. Cook the onion slowly for 6-8 minutes until softened, but not coloured. Add the garlic and stir for 30 seconds. Add the beef, crushed all spice berries, curry powder, paprika, ground coriander and celery salt. Stir to coat the meat in all the spices. SLOW-ROASTED LAMB WITH ROSEMARY, GARLIC & RED WINE For the Lamb. Preheat the oven to 220C/200Cfan/Gas 7. Using a sharp knife, make about 12-16 incisions about an inch deep in the lamb flesh. Using your finger, push the garlic pieces down into the cuts then poke an anchovy half and a sprig of rosemary into each hole. Continue until all the incisions are filled with garlic, rosemary andanchovy.
JERK PORK BELLY WITH ROTI & MANGO & COCONUT SLAW Preheat the oven to 240C/220Cfan. Place the pork, rind side up, in a large non-stick roasting tin. Pat the skin dry and season with salt. Loosen any remaining marinade with 150ml of water, pour around the pork and place the tin into the hot oven. After 20-25 minutes, reduce the heat to 180°C/fan 160°C and cook for another 1 ½ -2hrs until CARIBBEAN LAMB & SWEET POTATO CURRY WITH CLAP-HAND ROTI Method. Heat 1 1⁄2 tablespoons of the oil in a large pan, add half the lamb and cook, turning, until nicely browned all over. Transfer to a plate and repeat with the rest of the oil and lamb. Add the onion to the pan and cook until a rich golden brown. Return the meat to the RECIPES - AINSLEY HARRIOTTSWEET TREATS & DRINKSAINSLEY FOODSMEAT-FREEFISH & SEA FOODPOULTRYLIGHT BITES & SIDES Explore Ainsley's tasty recipes and get cooking! Ainsley is known for his accessible, flavoursome food and here you can find a collection of mouth-watering dishes that are easy-to-prepare and won’t break the budget. From quick and easy mid-week suppers to spectacularALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
SEAFOOD PAELLA
Method. Warm the stock in a saucepan over a low heat and add the saffron. Remove from the heat and set aside to infuse for 5–10 minutes. Heat the oil in a paella pan or wide deep frying pan over a medium–high heat, add the onion and fry for 6–8 minutes until soft and just beginning to turn golden. CARIBBEAN BUTTERNUT SQUASH & CHICKPEA ROTI WITH SPICY Cook for 3-4 minutes until slightly charred and almost tender. Stir in the chickpeas and cook for another minute. Add the curry powder, turmeric, cumin and salt and toss to combine. Add a splash of water and cook until the water has evaporated. Return the onion mixture to the pan along with the coconut milk, thyme and sugar. CRISPY FISHCAKES, GARDEN PEA CRUSH & SWEET POTATO WEDGES Toss to coat. Bake in the oven for 20-25 minutes (depending on the thickness of your wedges) until crispy. Meanwhile make the Pea Crush. Heat the olive oil in a saucepan over a low-medium heat, add the spring onions and chilli and cook for 1 minute. Increase the heat and add the peas, stock, half the mint, a squeeze of lemon and sugar andcook
MANGO & PASSION FRUIT TRAYBAKE WITH LIME & PASSION FRUIT Method. Preheat the oven to 180°C/350°F/Gas mark 4. Line a 30 x 20 x 4-cm baking tin with greased baking parchment. Put the sugar and butter in a large bowl and cream together, using a hand-held electric mixer, until pale and fluffy. Add the eggs one at a time, mixing well between each addition. AINSLEY'S MEDITERRANEAN COOKBOOK ARCHIVES Middle Eastern Spiced Beef Pitta Pockets with Yoghurt Dip. Spanish Style Chicken & Saffron Potatoes. Sirloin Steak, Crushed Potatoes & Red Pepper Romesco Sauce JAM AND COCONUT TRAY BAKE WITH CUSTARD Grease and line a baking tin 25cm x 22cm x 4cm deep. Cream together the butter and sugar until light and fluffy. Gradually add the beaten egg, beating well after each addition. Add the vanilla extract and stir. Fold in the flour and coconut then add the milk and mix until combined. Pour the mixture into the prepared tin and bake for 25-30 JAMAICAN GINGERBREAD WITH LEMON SPARKLE ICING Preheat the oven to 180°C/350°F/Gas mark 4. In a bowl mix together the boiling water, golden syrup and black treacle. Add the bicarbonate of soda, stir well and set aside to cool. In a large bowl cream together the butter and sugar until pale. Gradually add the egg beating in as you go. SARDINIAN PASTA SHELLS WITH SAUSAGE, TOMATO & FENNEL SAUCE Method. Heat the oil in a sauté pan or deep frying pan over a medium heat, add the onion and cook for 4–6 minutes until softened but not coloured. Stir in the garlic, fennel seeds and rosemary and cook until fragrant, then remove from the pan to a bowl and set aside. Add the sausagemeat to the pan and fry until it begins to brown, using a RECIPES - AINSLEY HARRIOTTSWEET TREATS & DRINKSAINSLEY FOODSMEAT-FREEFISH & SEA FOODPOULTRYLIGHT BITES & SIDES Explore Ainsley's tasty recipes and get cooking! Ainsley is known for his accessible, flavoursome food and here you can find a collection of mouth-watering dishes that are easy-to-prepare and won’t break the budget. From quick and easy mid-week suppers to spectacularALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
SEAFOOD PAELLA
Method. Warm the stock in a saucepan over a low heat and add the saffron. Remove from the heat and set aside to infuse for 5–10 minutes. Heat the oil in a paella pan or wide deep frying pan over a medium–high heat, add the onion and fry for 6–8 minutes until soft and just beginning to turn golden. CARIBBEAN BUTTERNUT SQUASH & CHICKPEA ROTI WITH SPICY Cook for 3-4 minutes until slightly charred and almost tender. Stir in the chickpeas and cook for another minute. Add the curry powder, turmeric, cumin and salt and toss to combine. Add a splash of water and cook until the water has evaporated. Return the onion mixture to the pan along with the coconut milk, thyme and sugar. CRISPY FISHCAKES, GARDEN PEA CRUSH & SWEET POTATO WEDGES Toss to coat. Bake in the oven for 20-25 minutes (depending on the thickness of your wedges) until crispy. Meanwhile make the Pea Crush. Heat the olive oil in a saucepan over a low-medium heat, add the spring onions and chilli and cook for 1 minute. Increase the heat and add the peas, stock, half the mint, a squeeze of lemon and sugar andcook
MANGO & PASSION FRUIT TRAYBAKE WITH LIME & PASSION FRUIT Method. Preheat the oven to 180°C/350°F/Gas mark 4. Line a 30 x 20 x 4-cm baking tin with greased baking parchment. Put the sugar and butter in a large bowl and cream together, using a hand-held electric mixer, until pale and fluffy. Add the eggs one at a time, mixing well between each addition. AINSLEY'S MEDITERRANEAN COOKBOOK ARCHIVES Middle Eastern Spiced Beef Pitta Pockets with Yoghurt Dip. Spanish Style Chicken & Saffron Potatoes. Sirloin Steak, Crushed Potatoes & Red Pepper Romesco Sauce JAM AND COCONUT TRAY BAKE WITH CUSTARD Grease and line a baking tin 25cm x 22cm x 4cm deep. Cream together the butter and sugar until light and fluffy. Gradually add the beaten egg, beating well after each addition. Add the vanilla extract and stir. Fold in the flour and coconut then add the milk and mix until combined. Pour the mixture into the prepared tin and bake for 25-30 JAMAICAN GINGERBREAD WITH LEMON SPARKLE ICING Preheat the oven to 180°C/350°F/Gas mark 4. In a bowl mix together the boiling water, golden syrup and black treacle. Add the bicarbonate of soda, stir well and set aside to cool. In a large bowl cream together the butter and sugar until pale. Gradually add the egg beating in as you go. SARDINIAN PASTA SHELLS WITH SAUSAGE, TOMATO & FENNEL SAUCE Method. Heat the oil in a sauté pan or deep frying pan over a medium heat, add the onion and cook for 4–6 minutes until softened but not coloured. Stir in the garlic, fennel seeds and rosemary and cook until fragrant, then remove from the pan to a bowl and set aside. Add the sausagemeat to the pan and fry until it begins to brown, using a RECIPES - AINSLEY HARRIOTT Explore Ainsley's tasty recipes and get cooking! Ainsley is known for his accessible, flavoursome food and here you can find a collection of mouth-watering dishes that are easy-to-prepare and won’t break the budget. From quick and easy mid-week suppers to spectacularALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
QUICK GARLIC AND HERB FLATBREAD Method. Place the flour, baking powder, yoghurt, oregano and salt in a mixing bowl. Mix together to form a soft sticky dough. Turn the dough out onto a lightly floured surface and knead gently for 30 seconds. Divide into 2 and roll each piece into a circle approx 5mm thick and approximately 24cm. Heat a large non stick pan over a high heat. BUTTERNUT & SWEET POTATO CURRY Heat the oil in a large pan and fry the onions for 4-5 minutes until golden. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning. Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until MINCED BEEF, POTATO & ONION PIE Method. Preheat the oven to 200C/180Cfan/Gas6. Place a baking tray in the oven to heat up. First make the pastry. Mix the flour and salt in a large bowl. Add the butter cubes and, using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Add the HARISSA LEMON CHICKEN SKEWERS WITH CUMIN-GLAZED AUBERGINES Method. Preheat a barbecue or a griddle pan over a medium-high heat. If not using the barbecue, also preheat the oven to 200C/180C fan/gas 6. First, marinate the chicken for the skewers. In a large bowl, mix together the yogurt, cumin, smoked paprika, garlic, harissa paste, preserved lemon, olive oil and a pinch each of salt and pepper JAMAICAN-STYLE CURRY BEEF WITH CARIBBEAN RICE N’ BEANS Method. Heat the oil in a large casserole dish over a medium heat. Cook the onion slowly for 6-8 minutes until softened, but not coloured. Add the garlic and stir for 30 seconds. Add the beef, crushed all spice berries, curry powder, paprika, ground coriander and celery salt. Stir to coat the meat in all the spices. SLOW-ROASTED LAMB WITH ROSEMARY, GARLIC & RED WINE For the Lamb. Preheat the oven to 220C/200Cfan/Gas 7. Using a sharp knife, make about 12-16 incisions about an inch deep in the lamb flesh. Using your finger, push the garlic pieces down into the cuts then poke an anchovy half and a sprig of rosemary into each hole. Continue until all the incisions are filled with garlic, rosemary andanchovy.
JERK PORK BELLY WITH ROTI & MANGO & COCONUT SLAW Preheat the oven to 240C/220Cfan. Place the pork, rind side up, in a large non-stick roasting tin. Pat the skin dry and season with salt. Loosen any remaining marinade with 150ml of water, pour around the pork and place the tin into the hot oven. After 20-25 minutes, reduce the heat to 180°C/fan 160°C and cook for another 1 ½ -2hrs until CARIBBEAN LAMB & SWEET POTATO CURRY WITH CLAP-HAND ROTI Method. Heat 1 1⁄2 tablespoons of the oil in a large pan, add half the lamb and cook, turning, until nicely browned all over. Transfer to a plate and repeat with the rest of the oil and lamb. Add the onion to the pan and cook until a rich golden brown. Return the meat to the RECIPES - AINSLEY HARRIOTTSWEET TREATS & DRINKSAINSLEY FOODSMEAT-FREEFISH & SEA FOODPOULTRYLIGHT BITES & SIDES Explore Ainsley's tasty recipes and get cooking! Ainsley is known for his accessible, flavoursome food and here you can find a collection of mouth-watering dishes that are easy-to-prepare and won’t break the budget. From quick and easy mid-week suppers to spectacularALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
SEAFOOD PAELLA
Method. Warm the stock in a saucepan over a low heat and add the saffron. Remove from the heat and set aside to infuse for 5–10 minutes. Heat the oil in a paella pan or wide deep frying pan over a medium–high heat, add the onion and fry for 6–8 minutes until soft and just beginning to turn golden. MANGO & PASSION FRUIT TRAYBAKE WITH LIME & PASSION FRUIT Method. Preheat the oven to 180°C/350°F/Gas mark 4. Line a 30 x 20 x 4-cm baking tin with greased baking parchment. Put the sugar and butter in a large bowl and cream together, using a hand-held electric mixer, until pale and fluffy. Add the eggs one at a time, mixing well between each addition. CRISPY FISHCAKES, GARDEN PEA CRUSH & SWEET POTATO WEDGES Toss to coat. Bake in the oven for 20-25 minutes (depending on the thickness of your wedges) until crispy. Meanwhile make the Pea Crush. Heat the olive oil in a saucepan over a low-medium heat, add the spring onions and chilli and cook for 1 minute. Increase the heat and add the peas, stock, half the mint, a squeeze of lemon and sugar andcook
CARIBBEAN BUTTERNUT SQUASH & CHICKPEA ROTI WITH SPICY Cook for 3-4 minutes until slightly charred and almost tender. Stir in the chickpeas and cook for another minute. Add the curry powder, turmeric, cumin and salt and toss to combine. Add a splash of water and cook until the water has evaporated. Return the onion mixture to the pan along with the coconut milk, thyme and sugar. MINESTRONE WITH FREGOLA & HERB OIL Bring to the boil, then reduce the heat and cook at a gentle simmer for 15 minutes, stirring occasionally. Meanwhile, make the herb oil. Blitz all of the ingredients together in a small blender. Season with salt and pepper. Divide the soup between four warmed serving bowls, JAMAICAN GINGERBREAD WITH LEMON SPARKLE ICING Preheat the oven to 180°C/350°F/Gas mark 4. In a bowl mix together the boiling water, golden syrup and black treacle. Add the bicarbonate of soda, stir well and set aside to cool. In a large bowl cream together the butter and sugar until pale. Gradually add the egg beating in as you go. SARDINIAN PASTA SHELLS WITH SAUSAGE, TOMATO & FENNEL SAUCE Method. Heat the oil in a sauté pan or deep frying pan over a medium heat, add the onion and cook for 4–6 minutes until softened but not coloured. Stir in the garlic, fennel seeds and rosemary and cook until fragrant, then remove from the pan to a bowl and set aside. Add the sausagemeat to the pan and fry until it begins to brown, using a HARISSA LEMON CHICKEN SKEWERS WITH CUMIN-GLAZED AUBERGINES Method. Preheat a barbecue or a griddle pan over a medium-high heat. If not using the barbecue, also preheat the oven to 200C/180C fan/gas 6. First, marinate the chicken for the skewers. In a large bowl, mix together the yogurt, cumin, smoked paprika, garlic, harissa paste, preserved lemon, olive oil and a pinch each of salt and pepper RECIPES - AINSLEY HARRIOTTSWEET TREATS & DRINKSAINSLEY FOODSMEAT-FREEFISH & SEA FOODPOULTRYLIGHT BITES & SIDES Explore Ainsley's tasty recipes and get cooking! Ainsley is known for his accessible, flavoursome food and here you can find a collection of mouth-watering dishes that are easy-to-prepare and won’t break the budget. From quick and easy mid-week suppers to spectacularALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
SEAFOOD PAELLA
Method. Warm the stock in a saucepan over a low heat and add the saffron. Remove from the heat and set aside to infuse for 5–10 minutes. Heat the oil in a paella pan or wide deep frying pan over a medium–high heat, add the onion and fry for 6–8 minutes until soft and just beginning to turn golden. MANGO & PASSION FRUIT TRAYBAKE WITH LIME & PASSION FRUIT Method. Preheat the oven to 180°C/350°F/Gas mark 4. Line a 30 x 20 x 4-cm baking tin with greased baking parchment. Put the sugar and butter in a large bowl and cream together, using a hand-held electric mixer, until pale and fluffy. Add the eggs one at a time, mixing well between each addition. CRISPY FISHCAKES, GARDEN PEA CRUSH & SWEET POTATO WEDGES Toss to coat. Bake in the oven for 20-25 minutes (depending on the thickness of your wedges) until crispy. Meanwhile make the Pea Crush. Heat the olive oil in a saucepan over a low-medium heat, add the spring onions and chilli and cook for 1 minute. Increase the heat and add the peas, stock, half the mint, a squeeze of lemon and sugar andcook
CARIBBEAN BUTTERNUT SQUASH & CHICKPEA ROTI WITH SPICY Cook for 3-4 minutes until slightly charred and almost tender. Stir in the chickpeas and cook for another minute. Add the curry powder, turmeric, cumin and salt and toss to combine. Add a splash of water and cook until the water has evaporated. Return the onion mixture to the pan along with the coconut milk, thyme and sugar. MINESTRONE WITH FREGOLA & HERB OIL Bring to the boil, then reduce the heat and cook at a gentle simmer for 15 minutes, stirring occasionally. Meanwhile, make the herb oil. Blitz all of the ingredients together in a small blender. Season with salt and pepper. Divide the soup between four warmed serving bowls, JAMAICAN GINGERBREAD WITH LEMON SPARKLE ICING Preheat the oven to 180°C/350°F/Gas mark 4. In a bowl mix together the boiling water, golden syrup and black treacle. Add the bicarbonate of soda, stir well and set aside to cool. In a large bowl cream together the butter and sugar until pale. Gradually add the egg beating in as you go. SARDINIAN PASTA SHELLS WITH SAUSAGE, TOMATO & FENNEL SAUCE Method. Heat the oil in a sauté pan or deep frying pan over a medium heat, add the onion and cook for 4–6 minutes until softened but not coloured. Stir in the garlic, fennel seeds and rosemary and cook until fragrant, then remove from the pan to a bowl and set aside. Add the sausagemeat to the pan and fry until it begins to brown, using a HARISSA LEMON CHICKEN SKEWERS WITH CUMIN-GLAZED AUBERGINES Method. Preheat a barbecue or a griddle pan over a medium-high heat. If not using the barbecue, also preheat the oven to 200C/180C fan/gas 6. First, marinate the chicken for the skewers. In a large bowl, mix together the yogurt, cumin, smoked paprika, garlic, harissa paste, preserved lemon, olive oil and a pinch each of salt and pepperALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
JAMAICAN GINGERBREAD WITH LEMON SPARKLE ICING Preheat the oven to 180°C/350°F/Gas mark 4. In a bowl mix together the boiling water, golden syrup and black treacle. Add the bicarbonate of soda, stir well and set aside to cool. In a large bowl cream together the butter and sugar until pale. Gradually add the egg beating in as you go. JAM AND COCONUT TRAY BAKE WITH CUSTARD Grease and line a baking tin 25cm x 22cm x 4cm deep. Cream together the butter and sugar until light and fluffy. Gradually add the beaten egg, beating well after each addition. Add the vanilla extract and stir. Fold in the flour and coconut then add the milk and mix until combined. Pour the mixture into the prepared tin and bake for 25-30 MINCED BEEF, POTATO & ONION PIE Method. Preheat the oven to 200C/180Cfan/Gas6. Place a baking tray in the oven to heat up. First make the pastry. Mix the flour and salt in a large bowl. Add the butter cubes and, using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Add the SAUSAGE, TOMATO & BUTTER BEAN BAKE step one Preheat the oven to 180°C/350°F/gas 4. Heat 1 tablespoon of the oil in a large, heavy-based frying pan. Add the sausages and cook gently for 1–2 minutes or until just sealed and lightly browned on both sides. Transfer to a plate and set aside. step two Wipe SAVOURY MINI AFTERNOON TEA TARTLETS In a bowl beat the ricotta and egg together. Gently mix in the artichokes, chilli, lemon, garlic and mint. Season and then divide among the pastry cases and drizzle with a little olive oil. Divide between the pastry cases and bake for 10-12 minutes until lightly golden. Serve topped with a sprinkle of mint. BUTTERNUT & SWEET POTATO CURRY Heat the oil in a large pan and fry the onions for 4-5 minutes until golden. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning. Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until CAULIFLOWER, BUTTERNUT & SPINACH DHANSAK Heat 1 tbsp of oil in a large pan over a medium-high heat and quickly fry the cauliflower until lightly browned in places. Remove from the pan and set aside. Add a little more oil to the pan, reduce the heat to medium and cook the onions for 6-8 minutes until beginning to soften and brown. Add the garlic, ginger, chilli and squash and cookfor
LOW FAT MEALS IN MINUTES ARCHIVES Tomato, Bean & Potato Salad with Gremolata. Thai-Style Mince. Hot Mexican Tamale Bean Pie CYPRIOT LAMB CHOPS & CHERRY TOMATO SKEWERS Bring back to room temperature before cooking. Thread 4 cherry tomatoes on to 4 small skewers, alternating them with a slice of garlic, bread and a bay leaf. Brush with olive oil and season with salt. Preheat a griddle pan over a medium-high heat. Cook the chops for 4-5 minutes on each side until they are done to your liking. RECIPES - AINSLEY HARRIOTTSWEET TREATS & DRINKSAINSLEY FOODSMEAT-FREEFISH & SEA FOODPOULTRYLIGHT BITES & SIDES Explore Ainsley's tasty recipes and get cooking! Ainsley is known for his accessible, flavoursome food and here you can find a collection of mouth-watering dishes that are easy-to-prepare and won’t break the budget. From quick and easy mid-week suppers to spectacularALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
SEAFOOD PAELLA
Method. Warm the stock in a saucepan over a low heat and add the saffron. Remove from the heat and set aside to infuse for 5–10 minutes. Heat the oil in a paella pan or wide deep frying pan over a medium–high heat, add the onion and fry for 6–8 minutes until soft and just beginning to turn golden. CRISPY FISHCAKES, GARDEN PEA CRUSH & SWEET POTATO WEDGES Toss to coat. Bake in the oven for 20-25 minutes (depending on the thickness of your wedges) until crispy. Meanwhile make the Pea Crush. Heat the olive oil in a saucepan over a low-medium heat, add the spring onions and chilli and cook for 1 minute. Increase the heat and add the peas, stock, half the mint, a squeeze of lemon and sugar andcook
MANGO & PASSION FRUIT TRAYBAKE WITH LIME & PASSION FRUIT Method. Preheat the oven to 180°C/350°F/Gas mark 4. Line a 30 x 20 x 4-cm baking tin with greased baking parchment. Put the sugar and butter in a large bowl and cream together, using a hand-held electric mixer, until pale and fluffy. Add the eggs one at a time, mixing well between each addition. CARIBBEAN BUTTERNUT SQUASH & CHICKPEA ROTI WITH SPICY Cook for 3-4 minutes until slightly charred and almost tender. Stir in the chickpeas and cook for another minute. Add the curry powder, turmeric, cumin and salt and toss to combine. Add a splash of water and cook until the water has evaporated. Return the onion mixture to the pan along with the coconut milk, thyme and sugar. JAMAICAN GINGERBREAD WITH LEMON SPARKLE ICING Preheat the oven to 180°C/350°F/Gas mark 4. In a bowl mix together the boiling water, golden syrup and black treacle. Add the bicarbonate of soda, stir well and set aside to cool. In a large bowl cream together the butter and sugar until pale. Gradually add the egg beating in as you go. MINESTRONE WITH FREGOLA & HERB OIL Bring to the boil, then reduce the heat and cook at a gentle simmer for 15 minutes, stirring occasionally. Meanwhile, make the herb oil. Blitz all of the ingredients together in a small blender. Season with salt and pepper. Divide the soup between four warmed serving bowls, SARDINIAN PASTA SHELLS WITH SAUSAGE, TOMATO & FENNEL SAUCE Method. Heat the oil in a sauté pan or deep frying pan over a medium heat, add the onion and cook for 4–6 minutes until softened but not coloured. Stir in the garlic, fennel seeds and rosemary and cook until fragrant, then remove from the pan to a bowl and set aside. Add the sausagemeat to the pan and fry until it begins to brown, using a HARISSA LEMON CHICKEN SKEWERS WITH CUMIN-GLAZED AUBERGINES Method. Preheat a barbecue or a griddle pan over a medium-high heat. If not using the barbecue, also preheat the oven to 200C/180C fan/gas 6. First, marinate the chicken for the skewers. In a large bowl, mix together the yogurt, cumin, smoked paprika, garlic, harissa paste, preserved lemon, olive oil and a pinch each of salt and pepper RECIPES - AINSLEY HARRIOTTSWEET TREATS & DRINKSAINSLEY FOODSMEAT-FREEFISH & SEA FOODPOULTRYLIGHT BITES & SIDES Explore Ainsley's tasty recipes and get cooking! Ainsley is known for his accessible, flavoursome food and here you can find a collection of mouth-watering dishes that are easy-to-prepare and won’t break the budget. From quick and easy mid-week suppers to spectacularALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
SEAFOOD PAELLA
Method. Warm the stock in a saucepan over a low heat and add the saffron. Remove from the heat and set aside to infuse for 5–10 minutes. Heat the oil in a paella pan or wide deep frying pan over a medium–high heat, add the onion and fry for 6–8 minutes until soft and just beginning to turn golden. CRISPY FISHCAKES, GARDEN PEA CRUSH & SWEET POTATO WEDGES Toss to coat. Bake in the oven for 20-25 minutes (depending on the thickness of your wedges) until crispy. Meanwhile make the Pea Crush. Heat the olive oil in a saucepan over a low-medium heat, add the spring onions and chilli and cook for 1 minute. Increase the heat and add the peas, stock, half the mint, a squeeze of lemon and sugar andcook
MANGO & PASSION FRUIT TRAYBAKE WITH LIME & PASSION FRUIT Method. Preheat the oven to 180°C/350°F/Gas mark 4. Line a 30 x 20 x 4-cm baking tin with greased baking parchment. Put the sugar and butter in a large bowl and cream together, using a hand-held electric mixer, until pale and fluffy. Add the eggs one at a time, mixing well between each addition. CARIBBEAN BUTTERNUT SQUASH & CHICKPEA ROTI WITH SPICY Cook for 3-4 minutes until slightly charred and almost tender. Stir in the chickpeas and cook for another minute. Add the curry powder, turmeric, cumin and salt and toss to combine. Add a splash of water and cook until the water has evaporated. Return the onion mixture to the pan along with the coconut milk, thyme and sugar. JAMAICAN GINGERBREAD WITH LEMON SPARKLE ICING Preheat the oven to 180°C/350°F/Gas mark 4. In a bowl mix together the boiling water, golden syrup and black treacle. Add the bicarbonate of soda, stir well and set aside to cool. In a large bowl cream together the butter and sugar until pale. Gradually add the egg beating in as you go. MINESTRONE WITH FREGOLA & HERB OIL Bring to the boil, then reduce the heat and cook at a gentle simmer for 15 minutes, stirring occasionally. Meanwhile, make the herb oil. Blitz all of the ingredients together in a small blender. Season with salt and pepper. Divide the soup between four warmed serving bowls, SARDINIAN PASTA SHELLS WITH SAUSAGE, TOMATO & FENNEL SAUCE Method. Heat the oil in a sauté pan or deep frying pan over a medium heat, add the onion and cook for 4–6 minutes until softened but not coloured. Stir in the garlic, fennel seeds and rosemary and cook until fragrant, then remove from the pan to a bowl and set aside. Add the sausagemeat to the pan and fry until it begins to brown, using a HARISSA LEMON CHICKEN SKEWERS WITH CUMIN-GLAZED AUBERGINES Method. Preheat a barbecue or a griddle pan over a medium-high heat. If not using the barbecue, also preheat the oven to 200C/180C fan/gas 6. First, marinate the chicken for the skewers. In a large bowl, mix together the yogurt, cumin, smoked paprika, garlic, harissa paste, preserved lemon, olive oil and a pinch each of salt and pepperALL RECIPES
Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranateand Rose Petals.
JAMAICAN GINGERBREAD WITH LEMON SPARKLE ICING Preheat the oven to 180°C/350°F/Gas mark 4. In a bowl mix together the boiling water, golden syrup and black treacle. Add the bicarbonate of soda, stir well and set aside to cool. In a large bowl cream together the butter and sugar until pale. Gradually add the egg beating in as you go. JAM AND COCONUT TRAY BAKE WITH CUSTARD Grease and line a baking tin 25cm x 22cm x 4cm deep. Cream together the butter and sugar until light and fluffy. Gradually add the beaten egg, beating well after each addition. Add the vanilla extract and stir. Fold in the flour and coconut then add the milk and mix until combined. Pour the mixture into the prepared tin and bake for 25-30 MINCED BEEF, POTATO & ONION PIE Method. Preheat the oven to 200C/180Cfan/Gas6. Place a baking tray in the oven to heat up. First make the pastry. Mix the flour and salt in a large bowl. Add the butter cubes and, using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Add the SAUSAGE, TOMATO & BUTTER BEAN BAKE step one Preheat the oven to 180°C/350°F/gas 4. Heat 1 tablespoon of the oil in a large, heavy-based frying pan. Add the sausages and cook gently for 1–2 minutes or until just sealed and lightly browned on both sides. Transfer to a plate and set aside. step two Wipe SAVOURY MINI AFTERNOON TEA TARTLETS In a bowl beat the ricotta and egg together. Gently mix in the artichokes, chilli, lemon, garlic and mint. Season and then divide among the pastry cases and drizzle with a little olive oil. Divide between the pastry cases and bake for 10-12 minutes until lightly golden. Serve topped with a sprinkle of mint. BUTTERNUT & SWEET POTATO CURRY Heat the oil in a large pan and fry the onions for 4-5 minutes until golden. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning. Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until CAULIFLOWER, BUTTERNUT & SPINACH DHANSAK Heat 1 tbsp of oil in a large pan over a medium-high heat and quickly fry the cauliflower until lightly browned in places. Remove from the pan and set aside. Add a little more oil to the pan, reduce the heat to medium and cook the onions for 6-8 minutes until beginning to soften and brown. Add the garlic, ginger, chilli and squash and cookfor
LOW FAT MEALS IN MINUTES ARCHIVES Tomato, Bean & Potato Salad with Gremolata. Thai-Style Mince. Hot Mexican Tamale Bean Pie CYPRIOT LAMB CHOPS & CHERRY TOMATO SKEWERS Bring back to room temperature before cooking. Thread 4 cherry tomatoes on to 4 small skewers, alternating them with a slice of garlic, bread and a bay leaf. Brush with olive oil and season with salt. Preheat a griddle pan over a medium-high heat. Cook the chops for 4-5 minutes on each side until they are done to your liking.Ainsley Harriott
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