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2lb 8 oz (1.15 kg) smoked, cured pork loin joint (preferably Marks & Spencer Danish smoked, cured pork loin joint), 20 whole cloves, 1 tablespoon English mustard, made-up from powder, 2 tablespoons dark muscovado sugar, 2 tablespoons port
115g whole, peeled garlic cloves (4 ounces) 1 teaspoon fresh thyme leaves 1 teaspoon olive oil sea salt and ground black pepper 230g whipped cream cheese 120g sour cream 110g mayonnaise 2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest Dash Worcestershire sauce Garlic toasts (purchased or homemade—see recipe below) Crudites, such as celery, carrot sticks and cucumber slices, Creamy garlic dip with garlic toasts
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For the tikka: 700g skinned chicken breast fillets 1 tbsp lemon juice 1 tsp salt 1 tsp sugar 75g wholemilk organic yoghurt 75ml double cream 1 tbsp ginger purée 1 tbsp garlic purée 1 tbsp Tesco tikka spice blend ½ tsp ground turmeric ½ tsp garam masala ½ tsp chilli powder 2 tbsp finely chopped fresh coriander leaves 40g melted unsalted butter For the sauce: 50g blanched almonds 40g unsalted butter 1 medium finely chopped butter 1 tsp ginger purée 1 tsp garlic purée 1 green chilli, deseeded and chopped 1 tsp paprika ½ tsp cardamom, ground 2 tsp ground coriander 1 tbsp tomato purée 225ml fresh chicken stock 225ml passata 225ml double cream or half-fat double cream 2 tbsp chopped coriander leaves naan bread to serve, Chicken Tikka Masala
190g Whole or Halved French Glace Cherries, 185g Sultanas, 150g Halved Quartered Walnuts, 1 Large Golden Delicious Apple Finely Diced, 250mls Guinness Extra Stout
4–6 skinless, boneless chicken breasts, cut in chunks 1/4 tsp chilli powder Finely grated zest of 1/2 orange 3 tbsp tomato passata 1 tbsp tomato puree 1/4 tsp ground cinnamon 2 tsp shredded pickled ginger 1 tsp ground coriander 1/4 tsp sweet smoked paprika 500 ml Sauvignon Blanc or other dry white wine 2 tsp toasted sesame seeds 1 1/2 tbsp unrefined light brown sugar 1 tsp chrushed garlic 4 tbsp tamari salt and freshly ground black pepper 1 tbsp chopped fresh parsley leaves, Orange fire chicken
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