Chef Savvy

  Method 1 Ingredients 6 eggs 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt Freshly ground black pepper Smoked Spanish paprika, for garnish Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve. Method 2 Ingredients 6 large eggs 3 tbsp mayonnaise 1 tsp ye...

  Method 1 Ingredients 1 tbsp rapeseed oil 2 onions sliced 2 large garlic cloves chopped 2 large courgettes diced (400g) 1 red and 1 yellow pepper deseeded and roughly sliced 400g can chopped tomatoes 2 tbsp tomato purée 2 tsp vegetable bouillon 15g fresh basil chopped plus a few leaves 1 large aubergine sliced across length or width for maximum surface area 6 wholewheat lasagne sheets (105g) 125g vegetarian buffalo mozzarella chopped step 1 Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened. step 2 Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil. step 3 Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking. step 4 Slice 1 large aubergine. Lay half the sli...

  Method 1 Pecan Crumble ½ cup (50 g) pecan nuts, chopped 3 Tennis biscuits, broken 1 T (15 ml) soft brown sugar ½ t (2,5 ml) ground cinnamon Chocolate Mousse 1½ cups (375 ml) boiling water 1 x 310 g Ina Paarman’s Chocolate Mousse Mix 1 cup (250 ml) fresh cream Pecan Crumble Place all the ingredients into a food processor or plastic bag and crush to a crumble. Chocolate Mousse Measure boiling water into a medium size mixing bowl. Straight away sprinkle contents of the mousse pack over the boiling hot water and beat briskly for ± 3 minutes until mixture thickens and is at room temperature. Refrigerate for 10 minutes to allow to cool down completely. In a smaller mixing bowl whip cream until soft peak stage. Using the same beaters, whip the Chocolate Mousse again to fluff it up. Gently fold the whipped cream into the mousse using a spatula or metal spoon. Stir until evenly blended. Layer Pecan Crumble and Mousse into 3 - 6 glasses. Cover with clingfilm and refrigerate until serving t...

  Method 1 Ingredients Vegetable oil 3/4 cup whole milk   2 large eggs   2/3 cup all-purpose flour   Kosher salt and freshly ground black pepper   1 yellow onion, thinly sliced   1/4 teaspoon granulated sugar   8 ounces thinly sliced roast beef   2 tablespoons prepared horseradish sauce   1 tablespoon chopped fresh chives, for garnish  Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats. Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.  Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are sl...

  Method 1 Ingredients 2 tbsp sunflower oil 1 tsp nigella seeds thumb-sized piece ginger grated 2 garlic cloves grated 200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes 200g cabbage chopped (sweetheart or pointed cabbage works well) 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp chilli flakes 2 tsp lime juice dhal chutney and rice or roti to serve (optional) step 1 Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat. step 2 After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like. Method 2 Ingredients 1 cup squash (lau...

  Method 1 Ingredients ½ red cabbage grated 2 carrots grated 100g radishes sliced 1 small pack coriander chopped 2 limes juiced 1 tbsp cold-pressed rapeseed oil big pinch of chilli flakes 1 tbsp chipotle paste 60g halloumi cut into 4 slices 2 small slices of fresh pineapple 1 Little Gem lettuce divided into 4 lettuce cups, or 2 small seeded burger buns, cut in half, to serve (optional) step 1 Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Give everything a good mix with your hands. This can be done a few hours before and kept in the fridge. step 2 Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on the barbecue with the pineapple (or use a searing hot griddle pan if cooking inside). Cook for 2 mins on each side until the cheese is golden, and the pineapple is begin...

  Method 1 Ingredients 2 tsp olive oil 1 shallot or ½ onion, finely sliced 250g chestnut or button mushrooms sliced 2 garlic cloves 1 crushed, 1 halved ½ small bunch of tarragon finely chopped 400g can haricot or cannellini beans drained and rinsed 50g reduced-fat crème fraîche 2 large eggs 2 slices sourdough or bloomer 100g natural yogurt step 1 Heat half the olive oil in a large frying pan and fry the shallot for 5 mins until softened. Tip in the mushrooms, turn up the heat, and fry for 5-10 mins until all the liquid released from the mushrooms has evaporated and they’re turning golden around the edges. step 2 Add the crushed garlic and fry for another 30 seconds, then stir in most of the tarragon, the beans, crème fraîche, 1 tbsp water and some seasoning. step 3 Use a spoon to make two dips in the mushroom and bean mix, and crack the eggs into them. Turn the heat to low and cover with a lid or a large baking sheet. Cook for about 6-8 mins until the egg whites are cooked and the ...

  Method 1 Ingredients 4 beef steaks, preferably rib-eye, approx 250g/9oz each 8 flour tortillas plus all the side dishes, to serve 150ml pot soured cream (optional) For the marinade juice 6 limes 2 tbsp olive oil 4 garlic cloves crushed 2 tsp dried oregano 4 tsp ground cumin 2 tsp freshly ground black pepper small bunch coriander finely chopped step 1 Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs. step 2 Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices. step 3 To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, pic...

  Method 1 Ingredients 120-140ml whole milk 50g unsalted butter cubed 300g strong white bread flour plus extra for dusting 50g golden caster sugar ½ tsp fine sea salt 7g sachet fast-action dried yeast 1 medium egg lightly beaten oil for the bowl For the filling 50g unsalted butter softened 2 tbsp sesame seeds toasted 50g light brown soft sugar 3 tsp cinnamon ¼ tsp ground cardamom For the honey & tahini butter 70g salted butter softened 2 tbsp runny honey 2 tbsp tahini For the icing 75g golden icing sugar sesame seeds for sprinkling (optional) step 1 Warm 120ml milk and the butter in a small saucepan until melted. Leave to cool to lukewarm. step 2 Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Make a well in the centre and pour in the egg and warmed milk, then mix until just combined. If it seems a little dry, add an extra 20ml milk. Knead the mixture on a gentle speed using a dough hook for 5-8 mins, or until the dough is smooth and springs back when pre...

  Method 1 Ingredients 4 boneless white fish fillets, such as haddock, hoki, pollock (about 140g/5oz each) 2 tbsp fajita seasoning or Tex-Mex seasoning 2 tbsp sunflower oil 200g pot guacamole handful of coriander leaves, roughly chopped lime wedges, to serve step 1 Dust the fish in the seasoning, then set aside. Heat the oil in a shallow frying pan, then fry for 3-4 mins on each side until crisp. Serve each piece of fish with a spoonful of guacamole on top, a scattering of chopped coriander and a lime wedge for squeezing. RECIPE TIPS MAKE TEX-MEX SEASONING To make your own Tex-Mex seasoning, mix 3 tsp ground cumin, 3 tsp ground coriander and ½ tsp chilli powder with a large pinch of salt and a good grind of pepper. Method 2 🐟 Tex-Mex Fish Fillets Ingredients (serves 4) For the fish: 4 white fish fillets (such as cod, tilapia, haddock, snapper, or halibut — about 5–6 oz / 150 g each) 1 ½ tbsp olive oil Juice of 1 lime 1 tsp chili powder 1 tsp smoked paprika ½ tsp ground cumin ½ tsp...

  Method 1 Ingredients For the chicken 2 tsp rapeseed oil 1 tsp ground cumin 1 tsp smoked paprika 450g skinless chicken breasts preferably organic For the salsa 4 medium tomatoes preferably on the vine, halved 1 red pepper quartered 1 small red onion cut into 8 wedges ¼ tsp rapeseed oil 2 tsp lime juice ¼ tsp ground cumin good pinch of chilli flakes For the guacamole 2 medium-sized ripe avocados stoned, peeled and roughly chopped 4 tsp lime juice 2 spring onions ends trimmed, finely chopped 3 tbsp chopped coriander good pinch of chilli flakes To serve 8 corn tacos shells 8 tsp 0% Greek yogurt 2 Little Gem lettuces shredded chopped coriander lime wedges, for squeezing over step 1 Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa. step 2 Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and...