The Family Cook Book

Better than Jamie I hear you chorus, better than Saint Jamie ... impossible! I'm afraid 'tis true. Not only is it better, it's easier too. This has all of the visual impact of Jamie's but for me it has a more refined taste. It is particularly nice, just sliced thickly on a piece of buttered granary bread but would also be delicious with some horseradish sauce and a salad So there you have it, when it comes to beetroot marinated salmon its Nigel 1 Jamie 0 Heres the recipe Ask your fishmonger to scale and bone the salmon, but to leave the skin on. It is worth checking it over for any tiny bones when you get it home. Serves 8-10 ingredients a side of salmon boned, about 800g demerera sugar 100g coarse sea salt 175g black peppercorns 10g vodka 4 tbsp dill a large bunch, about 30g lemons 2 finely grated orange zest 2 tbsp  raw beetroo t  600g Method Check the salmon for any remainin...

This is a nice Atul Kochhar chicken curry that I made recently. Serves 4 Ingredients 5 tbsp Vegetable Oil 2 large Onions, finely chopped 1 tablespoon ginger-garlic paste (see instructions below on how to make) 1 Green Chilli, finely chopped 2 dried whole Red Chilli 3 Cloves 4 Black Cardomon Pods 6 Black Peppercorns 1 stick Cinnamon bark 1 Bay Leaf 4 tsp Coriander Seeds, ground 800g skinned chicken thighs (on the bone) 1 1/2 tsp Turmeric 1 tsp Salt 400g tinned chopped tomatoes 125ml Water 200g Spinach Leaves 2 tbsp Vegetable Oil 2 cloves Garlic, chopped pinch of Dried Chilli Flakes 1/2 tsp Garam Masala Method Heat the oil in the pan and fry off the onions until browned (about 10 - 15 mins) add the ginger-garlic paste and cook for 2-3 minutes to take away the raw flavour Add the green chilli, whole dried chilli, cloves, bay, cinnamon, peppercorns and cardomon and cook gently for 2 minutes Stir in the ground coriander and cook for 1 minute before add...

It's not often you have the opportunity (or the need) to do a standing rib roast. Its beautiful but it's big and it's bloody expensive.That's a shame Well help is at hand, cooking one rib like this means that you can still get that great taste but in a smaller package. It was plenty for the three of us and was really, really, really delicious.  Ingredients  1 x 1+kg fore rib of beef (with 1 bone)  1 bulb of garlic, broken into cloves  a few sprigs of rosemary, leaves picked  sea salt  freshly ground black pepper  olive oil  a knob of butter  Method   Preheat the oven to 240°C/475°F/ gas 9. Take the beef out of the fridge at least 30 minutes before you want to cook it and allow it to come up to room temperature.  Place a large sturdy roasting tray in the oven to heat up.  In a pestle and mortar smash 3 garlic cloves and most of the the rosemary leaves with a pinch of sea salt and a lug of olive oil, then m...

The second new recipe of the weekend is a shoulder of lamb courtesy of April Bloomfield. We played golf this morning and I had intended to get it going before we set out but the tee-off was a tad too early, so we are having a late lunch and hoping to squeeze it in before the start of Chelsea v Man  Utd. There's a small amount of work up front but then you can 'clean down' and just let it cook away slowly in the oven. Here's the recipe This not some sort of misguided version of surf and turf. Anchovies, like parmesan and soy sauce, are full of umami, and just a few lend the lamb's braising liquid an amazing saltiness and depth. The little fish melt right into the tomatoes and garlic, the carrots and wine and citrus zest, so your mates might not realise that they're even in there – but everyone would miss them if they weren't. Shred any leftover meat and toss it and the sauce with pasta. Serves 4 to 6 Ingredients 1 bone-in lamb shoulder (about ...