Salad : How To Make A Wood Pigeon And Lentil Salad

If you have never tried wood pigeon before, now is your chance. Follow top chef, Colin Wint's recipe, to create this satisfying dish.

SERVING : 2

Preparation Time : 1 hour
Cooking Time : 15 minutes

INGREDIENTS
1 whole wood pigeon
50 g puy lentils
1 small onion
1 carrot
15 g unsalted butter
400 ml vegetable stock
1 tsp salt
1 tbsp vegetable oil, for frying
bowl of iced water
150 ml balsamic vinegar
50 ml extra virgin olive oil
some black peppercorns
2 tsp granulated sugar
some lettuce leaves, to garnish

1 knife
2 chopping boards - one for meat and one for vegetables
1 large saucepan
2 small saucepans
1 small frying pan
some greaseproof paper
1 teaspoon
1 tablespoon
1 wooden spoon
1 measuring jug
1 sieve
2 mixing bowls
1 perforated spoon
1 pestle and mortar
1 whisk

PROCESSING METHOD

Carrot
* Prepare the carrot for the salad. Half fill a small saucepan with water and place on a high heat. Add 1 tablespoon of salt and leave to boil. Finely dice a carrot, then add to the pan and cook for about 1 minute.
* Use a sieve to strain the water off, and tip the cooked carrots into a bowl of iced water to cool them. Then strain them again. Put them to one side to use later.

Onions & lentils
* Finely dice an onion. Melt 15 grams of butter in a pan over a moderate heat. Add the onions, and stir. Cook for 3 - 4 minutes, until softened. Don't allow them to colour.
* Add the 50 grams of puy lentils and stir well

Stock
* Add some vegetable stock to the pan. Stop pouring when the lentils are completely covered, if there is too much, the lentils will become soggy. Don't use a lid - this will let out too much moisture. Instead make one from greaseproof paper. Tear off a square, fold it in half, then half again, then into a narrow triangular shape. Cut to size. Open it out, carefully place it over the lentils and leave to simmer. The liquid won't evaporate as much, but it will soak into the lentils so add a little more stock about every 10 minutes to prevent them from drying out. The lentils will take 40 to 45 minutes to cook.

Wood pigeon
* Place a small pan over a medium heat to warm. Pour in 1 tablespoon of vegetable oil and heat for about 2 minutes.
* Season the wood pigeon with a generous pinch of salt and some freshly ground pepper, and place it into the hot pan. Seal the pigeon for about 1 minute on each side.
* Transfer the pan in an oven that has been preheated to 180° C ( 360° F ). Cook for about 15 minutes - by which time the pigeon will have browned and should be plump to the touch.

Dressing
* Place a saucepan over a medium heat and pour in 150 millilitres of balsamic vinegar. Add 2 teaspoons of granulated sugar and heat for about 5 minutes, allowing the liquid to reduce by half.
* Put the reduced balsamic vinegar in a bowl, gradually pour in the extra virgin oil whisking as you go.
* Put the peppercorns into a pestle and use the mortar to grind them.
* Add a teaspoon of freshly ground pepper and a teaspoon of salt. Mix well.

Carve
* Use half a bird for each serving. Cut down one side of the breast bone and under the wing to remove one breast.

Serve
* Transfer the lentils into a bowl. Add the cooked carrot and stir well. Stir in about 3 tablespoonfuls of the balsamic dressing.
* Put half onto the centre of a serving plate and place a pigeon breast on top.
* As a finishing touch place a few lettuce leaves on one side.

 
Indian Cuisine : How To Make BBQ Tandoori Drumsticks

Put something different on your barbecue this summer - an Indian twist to a barbecue classic!

SERVINGS : 2

Preparation Time : 45 minutes
Cooking Time : 15 minutes

INGREDIENTS
6 chicken drumsticks
a few sprigs of coriander

Marinade
2 cloves of garlic, minced
1 tsp ginger, grated
120 ml plain yoghurt
2 tsp ground coriander
1 tsp ground cumin
1 cayenne pepper
1/2 tsp garam masala
1 Tbsp curry powder
1 tsp turmeric
juice of 1/2 a lemon
salt

1 sharp knife
1 bowl
1 spoon
1 tongs
1 tray
1 chopping board
1 barbecue, either charcoal or gas
1 bottle of water for dousing flames

PROCESSING METHOD

Prepare the drumsticks
* Use the knife to cut around the bottom of the drumsticks to the bone. Scrape the flesh from the bone towards the end of the drumsticks and place them onto the tray.

Make the marinade
* Into the bowl add the garlic, ginger, yoghurt, coriander, cumin, cayenne pepper, garam masala, curry powder, turmeric and lemon juice. Season well with salt and mix all the ingredients together.

Marinate the chicken
* Transfer the drumsticks into the bowl of marinade and make sure that they are all covered. Marinate for a minimum of 1 hour (for best results, marinate overnight).

Prepare the barbecue
* If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Barbecue the drumsticks
* Cook the drumsticks on the barbecue for 10-12 minutes. Using the tongs, turn the drumsticks over every 2 minutes to avoid burning them. Remove from the barbecue.

Serve and garnish
* Transfer the drumsticks onto a large serving dish and garnish with a few sprigs of coriander. A perfect Indian twist to a classic barbecue favourite!

 
Salad : How To Make Fruit Salad With Two Sauces

A colourful, refreshing, healthy dessert with two delicious options for sauces. You can use any kind of seasonal fruit to make the salad and vary between the two sauces to give them that extra special flavour.

SERVING : 4

Preparation Time : 35 minutes

INGREDIENTS
2 peaches
Half pineapple
1 orange
2 bananas
Half melon
A few strawberries
Mixed berries
A few mint leaves

For The Caramel Vanilla And Lemongrass Sauce
120 g sugar
75 ml water
Half vanilla bean
1 lemongrass stalk, chopped
1 lime, juiced

For The Orange Brandy Sauce
1 orange, juiced
2 Tbsp brandy
1 Tbsp sugar
1 chopping board
1 knife
1 bowl
2 saucepans
2 spoons
1 small bowl
1 sieve

PROCESSING METHOD

Cut the peaches
* Take one of the peaches and chop off one side, then the other and discard the centre part with the stone. Slice each half into fairly thick chunks. Then repeat with the other peach and put them into a bowl.

Cut the pineapple
* Work your way around the edge of the pineapple with a sharp knife to remove the skin. Then cut off any remaining bits of skin before chopping. Now, cut around the stalk and discard it.
* Begin cutting the slices of pineapple into smaller pieces and then into triangular chunks. The shape really doesn't matter here, but try and keep all the fruit relatively chunky. When you finish add the pineapple to the bowl along with the peaches.

Chop the orange
* Cut both ends off the orange and place it upright. Now slice around the sides to remove the peel. Cut down the centre of the orange and finally into slices. Add to the bowl with the other fruit.

Chop the bananas
* Peel the bananas and then, slicing at an angle, cut them into chunks. When you finish both, add them to the rest of the fruit.

Cut the melon
* Spoon out the centre of the melon to remove the pips, then turn it over and remove both ends. Now stand the melon up and slicing downwards, remove the peel. Finally, slice it widthways into moonshapes and lengthways into smaller chunks, and add them to the bowl.

Chop the strawberries
* Remove the stalks and leaves from each strawberry, chop each one in half and put them in the bowl.

Slice the mint
* Layer the mint leaves on top of one another, slice them finely and sprinkle them into the bowl.
TIP : You can prepare the fruit to this point ahead of time. Like any other salad it should be dressed at the last minute to serve it as fresh as possible.

Prepare the vanilla bean
* Split open the vanilla bean and scrape out the pulp with a knife. Then put the pulp back on top and leave aside ready to use in the sauce.

Make the caramel sauce.
* Heat the saucepan over a medium heat then add the sugar, followed by half a tablespoon of water. Don't mix it just yet: wait until the sugar begins to caramelise and then start to stir very slowly.
* When it completely caramelises, pour in the water very carefully as it may splatter. Mix together well and then add the vanilla bean and the lemon grass. Lower the heat and continue stirring constantly.
* After about a minute, stir in the lime juice, then bring it back to a boil and remove from the heat.
* Let it sit for 10 minutes so that the flavours infuse, then strain it through a sieve and allow to cool completely.

Make the orange brandy sauce
* Add the orange juice, brandy and sugar to a small saucepan and warm them up. Stir while it warms so that the sugar melts, then take it off the heat and let it cool down

Serve
* Just before serving, spoon the sauce of your choice over the fruit and stir well.
* Then for a finishing touch of colour, sprinkle the berries on the top.
* Serve immediately with cream, ice cream or creme fraiche.

   
Salad : How To Make Egg Salad

As old as summer vacation, egg salad is a staple of American cuisine. There's your grandmother's way of making egg salad & and there's VideoJug and "CJ" aka Chris Jacobson's way. Were not saying our egg salad is better, but taste for yourself.

INGREDIENTS
5 medium eggs, hard-boiled
1 tbsp green onion, diced
1 tbsp shallots, diced
2 medium slices cooked bacon, chopped
1 tbsp parsley, chopped
1/4 cups ( 60 ml ) garlic aioli
3 medium garlic cloves, minced
1 medium egg, beaten
1 tbsp lemon juice
1 tbsp parsley, chopped
1/2 tsp salt
1 D 3 tsp pepper
1/2 cups ( 120 ml ) olive oil
salt, to taste
pepper, to taste

PROCESSING METHOD

Perfect Eggs
* To get the best hard boiled eggs, simmer 5 eggs in boiling water for no more than 9 1/2 minutes and then place them into cold water.
* In a large mixing bowl, peel and break the eggs apart into chunks, do not chop.

Add Flavor
* Add 1 Tbsp diced green onions, 1 Tbsp chopped parsley, 1 Tbsp diced shallot and 2 slices of cooked bacon, chopped to the eggs.

Add Aioli
* While you can use plain mayonnaise in egg salad, try using 1/4 cup (60 ml) garlic aioli sauce instead. The tart and tangy taste will enhance the flavor of the eggs and make the whole dish more enjoyable.
* Gently fold the contents in the bowl over and over making sure not to mash it all
.
Garlic Aioli
* Garlic aioli is made by mixing 3 cloves of minced garlic, 1 beaten egg, 1 Tbsp lemon juice, 1 Tbsp chopped parsley, 1/2 tsp salt and 1/3 tsp pepper. Then slowly mix in 1/2 cup (125 ml) of olive oil until creamy.

Add Garnish
* Chop some green onion and sprinkle over the egg salad to add additional flavor and color.
* Refrigerate and enjoy!

 
Sauces & Condiments : How To Make Cheese Sauce

This is ideal for brightening up vegetables ( best for broccoli or cauliflower ) and is a great complement to many other dishes.

Preparation Time : 2 minutes
Cooking Time : 15 minutes

INGREDIENTS
120 g cheddar cheese
600 ml milk
40 g plain flour
40 g butter 
1/2 tsp freshly grated nutmeg
salt and pepper

1 whisk
1 saucepan

PROCESSING METHOD

Heat the milk
* Place a pan on a low heat. Add the milk, butter and flour. Whisk continuously until it comes to a simmer.

Turn the heat down
* Once simmering, turn the heat down and keep whisking for a further five minutes until it becomes a thick, smooth sauce.

Add the cheese
* When the sauce is smooth, add the cheese. Stir it in, add a pinch of nutmeg and season with salt and pepper.
* Whisk constantly for a further five minutes until everything is thoroughly combined.

Serve
* Take the pan off the heat and serve immediately.

 
Lamb : How To Make Grilled Leg Of Lamb With A Sweet Red Curry Marinade

This delicious leg of lamb can be served on a bed of rice or with herb salad and fresh bread.

SERVING : 2

Preparation Time : 50 minutes
Cooking Time : 25 minutes

INGREDIENTS
500 g butterflied leg of lamb

For The Red Curry
1/2 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tsp black pepper, ground
1 tsp dried shrimp paste
4 red chillies, roughly chopped , use fresh or dried
8 shallots, roughly chopped
2 tbsp vegetable oil
2 kaffir lime leaves, chopped
6 cloves garlic, roughly chopped
3 tbsp fresh coriander, chopped, also called cilantro
4 sticks lemon grass, chopped
1 tsp salt
1 tsp paprika
1 tsp turmeric
2 tbsp honey

To Garnish
coriander (cilantro)
basil
mint

1 knife
1 blender
1 spoon
1 bowl
1 pair of tongs
1 tray
1 cutting board
1 barbecue, charcoal or gas
1 bottle of water for dousing any flames

PROCESSING METHOD

Prepare the barbecue
* If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white.
* If you are using a gas barbecue, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.

Make the curry marinade
* Into the blender add the coriander powder, cumin, pepper, shrimp paste, chillies, shallots, oil, lemon grass, garlic, fresh coriander, kaffir lime leaves, salt, turmeric, paprika and honey.
* Blend well until you have achieved a puree, stopping when necessary to scrape the sides of the blender bowl.

Marinate the lamb
* Put the lamb into a bowl and spoon in some of the curry. Mix well and marinate for at least half an hour.

Grill the lamb
* Place the lamb on to the grill. Close the lid if your barbeque has one as this will help the meat to cook thoroughly. Grill for 10-12 minutes on each side for medium-done.

Slice the lamb
* Remove the lamb, let it rest and slice it on the cutting board.

Plate
* Arrange the lamb on a plate with the herbs to accompany.

Serve
* The lamb can be served on a bed of rice or with the herb salad and a piece of bread.
* If you have left over marinade just add some coconut cream, cook it a little and you will have a great red curry sauce as well.

  
Salad : How To Make Cold Seafood & Herbed Tahini

An amazing seafood combination drizzled with a zesty tahini sauce - delicious hot or cold!

SERVING : 4

Preparation Time : 25 minutes
Cooking Time : 15 minutes

INGREDIENTS
250 g medium size calamari, cleaned
200 g medium size shrimp, peeled
2 medium octopus tentacles, cooked
3 garlic cloves, sliced
1 courgette (zucchini), thinly sliced
2 tomatoes, deseeded and sliced
3 green Italian peppers, sliced
2 tbsp basil, roughly chopped
2 tbsp coriander, roughly chopped
60 ml olive oil
1/2 tsp cayenne pepper
salt
pepper

For The Tahini Sauce
150 ml tahini
1 garlic clove
1 bunch of parsley, chopped
1 lemon, juiced
100 ml cold water
salt

1 sharp knife
1 cutting board
1 blender
1 frying pan or wok
1 slotted spoon
1 tray
1 large bowl
1 small bowl
2 spoons

PROCESSING METHOD

Prepare the seafood
* Cut the calamari into thick strips, taking 3-4 at a time. Take the octopus tentacles and cut them into small, bite-sized pieces.
* Onto the tray add the calamari, octopus and peeled shrimps.
* Season with cayenne pepper and salt.

Heat wok
* Place the wok on a high temperature to heat.

Cook seafood
* Once the wok is hot, add half the olive oil and the seafood and stir well. Add the garlic and courgette and stir-fry until the seafood is fully cooked.
* Spoon the cooked mixture back onto the tray to cool.

Make the tahini sauce
* Into the blender add the tahini, garlic clove, lemon juice, chopped parsley and a sprinkling of salt. Blend for approximately 10 seconds.
* Remove lid, add 100 ml of water and blend for 30 seconds. Check consistency is smooth and transfer to a bowl.

Assemble salad
* Place the seafood and courgette into the large bowl and follow with the sliced green peppers, sliced tomatoes, chopped basil and chopped coriander.
* Drizzle over the remaining olive oil and season with salt and pepper. Mix well.

Serve
* In a circular motion, drizzle the tahini sauce around the serving plate.
* Heap the salad in the centre of the plate and eat immediately or keep in the fridge ready to serve as a cold appetiser.
* Serve with a slice of lemon.