WEBStep 3. Add the yellow pepper, garlic, white pepper and half the parsley to the onion, stir for 1 minute and add the rice. Stir for 2 minutes, then add two ladles of stock, enough to just …
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WEBIn a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent. 2 tbsp …
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WEBPut the lid on the pan and simmer for 5 minutes or until the salmon is cooked through. Carefully transfer to a plate – it will be hot – and gently flake into pieces. Cooked salmon …
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WEBPreheat the oven to 160°C/325°F/gas 3. Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the …
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WEBInstructions. Spray a large casserole dish over a medium heat with some spray oil and add the onion, garlic, carrot and fry till softened. Add the courgette (zucchini), red pepper and …
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WEBSet the mussels aside until needed. To make the stock, heat the oil in a large pan and add the garlic, carrot, celery, onion, leek and chilli. Fry for 5 minutes without colouring. Add …
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WEBInstructions. In a large pan or cast iron skillet, melt the butter together with the oil. Add the garlic paste and cook over a medium heat for a couple of minutes. Add the riced …
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WEBSTEP 2. Heat the butter and oil in a shallow casserole or deep frying pan, and fry the onion for 8-10 mins or until soft but not golden. Stir in the garlic and chilli, fry for a minute, then …
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WEBAdd the onion and celery (or fennel), cover with a lid, and let them soften without browning for 3-4 mins. Meanwhile mix 700ml boiling water with the SEAFOOD STOCK in a …
WEBMethod. STEP 1. Heat the olive oil in a large, deep frying pan over a medium heat and add the fennel and a pinch of salt. Cook for 15 minutes until the fennel is soft and starting to …
WEBBring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size …
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WEBBring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not …
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WEBInstructions. Start making the homemade seafood stock by combining all the stock ingredients in a large pot. Bring to a gentle simmer on low flame and cook for 1 hour. …
WEBHeat the extra olive oil in a pan on high until hot. Season the prawns with salt and pepper. After shaking the pan for 2 minutes until the prawns are opaque, add the chili and garlic …
WEBSTEP 1. Melt the butter in a large heavy-based pan and cook the shallot gently until soft but not coloured. Add the rice and stir until the grains are well coated in butter. STEP 2. Add …
WEBTurn off heat and stir in the frozen peas. Whilst the rice is cooking place the salmon fillets in a pan with the stock, bring to the boil then turn down to simmer for about 5 minutes. …
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WEBStep 1 In a skillet, add the seafood mix and white wine. Cook on high heat until most of the liquid has evaporated, about 3-5 minutes. Step 2 Next, combine butter and rice in a …