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Rubicon Marinated Lamb Cutlets with Watermelon, Cucumber and Mint Salsa

By Cathy Winston

Posted on Jul 29th 2010

It's National Watermelon Day on August 3, so try some of this refreshing and healthy melon in some perfect summer recipes. Lamb or burgers work perfectly with a zesty watermelon salsa.

Preparation time: 15 minutes, plus 30 minutes to marinate
Cooking time: 20 minutes
Serves: 4

Ingredients
150ml/quarter pint Rubicon watermelon juice drink
2 tbsp olive oil
1 red onion
1 garlic clove, crushed
2 tbsp chopped fresh coriander
1 tbsp chopped fresh mint
8 lean lamb cutlets
800g (1lb 12oz) baby new potatoes, scrubbed

Salsa
2 tbsp Rubicon watermelon juice drink
200g/7oz watermelon, peeled, deseeded and finely chopped
Half a cucumber, deseeded and finely chopped
2 tbsp chopped fresh mint
Pinch of salt, pepper and sugar

Method
For the marinade, put the 150ml/quarter pint of Rubicon watermelon juice drink and olive oil in a shallow dish (not a metal one). Thinly slice half the red onion (reserve the rest for the salsa) and add it to the marinade with the garlic, coriander and mint.

Add the lamb cutlets to the marinade, turning them to coat. Cover and chill for at least 30 minutes, turning occasionally. When ready to eat, put the potatoes on to cook in plenty of lightly salted boiling water.

Preheat the grill. Grill the lamb cutlets for four to five minutes per side, or according to preference. Meanwhile, make the salsa by mixing together the Rubicon watermelon juice drink with the remaining red onion (finely chopped), watermelon, cucumber and mint.

Season with a pinch of salt, pepper and sugar. Serve with the lamb cutlets and potatoes.

Which? warn against washing chicken

By Jessica Laurence

Posted on Jul 29th 2010

Think back to the last time you cooked chicken. Are you the type who sanitizes every surface for fear of bugs or do you just slap the chicken in a pan, rub some butter in with your fingers and stick it in the oven for an hour or two?

It appears most cooks are scrupulous about kitchen hygiene, according to new research from Which?

Their survey found that 75% of people in Britain wash a whole chicken before they cook it.

Unfortunately, choosing to wash meat can actually increase the danger of food poisoning by spreading potentially dangerous bacteria onto surrounding kitchen work surfaces.

The survey also found over half of us thought salmonella was the biggest cause of food poisoning. Only 2% correctly identified campylobacter as the biggest culprit - despite a recently published Food Standards Agency study which discovered the bug in 65% of raw chickens.

Which? chief executive Peter Vicary-Smith said: ''It shouldn't be up to consumers to clean up problems made earlier in the food chain, but if you're planning on cooking a whole chicken be aware that if it's infected washing it actually increases the risk of food poisoning.

An FSA spokeswoman said: ''Washing raw poultry is a common kitchen mistake, and it simply isn't necessary. Tap water won't get rid of the germs that cause food poisoning but they will be killed by thorough cooking. By washing your raw bird, you're actually more likely to spread the germs around the kitchen than get rid of them.''

Gizzi Erskine's Passion Fruit Curd

By Cathy Winston

Posted on Jul 28th 2010

Lemon curd might be traditional, but why stick to citrus fruit when you could give your scones an exotic twist in Gizzi Erskine's mouth-watering variety.

The celebrity chef says, 'As you would need about a million passion fruit to make this in bulk, it's only really possible to make small quantities, but this fact makes the curd all the more special.'

Makes 1–2 jam jars
Preparation time 15 minutes
Cooking time 10 minutes

Ingredients

2 large free-range eggs
125ml passion fruit juice (about 12 passion fruits, pulped and sieved)
80g caster sugar
60g softened unsalted butter

Method
Place the eggs, passion fruit juice and sugar in a bowl over a pan of simmering water. Stir continuously with a wooden spoon for eight minutes or until thickened.

Remove from the heat and whisk in the butter. Pop into sterilised jam jars and, when cool, refrigerate. Keep for up to six weeks – not that you'll be able to ...

Top tip: Serve it with warm scones or, even better, with meringues and cream a la Eton mess!

Taken from Gizzi's Kitchen Magic by Gizzi Erskine published by Virgin Books, priced £20

Surprising junk food facts

By KitchenDaily Staff

Posted on Jul 28th 2010

    Filed under:
We all think we know how bad processed foods are for us, but do we really know what does, or in some cases doesn't, go into making them?

We reveal some shocking facts about processed and junk foods.

Read More

Discover real Indian cuisine

By Cathy Winston

Posted on Jul 27th 2010

Chicken tikka masala, lamb korma, and maybe a prawn curry if you're feeling adventurous – it's easy to think that your favourite takeaway dish is all there is when it comes to Indian cuisine. But with such an enormous variety of cultures, climates and ingredients across the subcontinent, there's far more to enjoy.

As well as delving into some of the delicious options out there, Mridula Baljekar‏'s new book, Regional Cooking Of India (Aquamarine, £19.99), breaks the stereotype that Indian food is unhealthy or always packed with chillies, as she explores the different cooking styles and recipes across the country.

'Brightly coloured vegetables in richly flavoured sauces; tender meat, poultry and fish; nutty-flavoured beans and lentils; and of course, an incredible array of spices epitomise an exciting cuisine that warms the body and soothes the spirit,' she says.

'Besides offering fabulous flavours Indian cooking is extremely healthy, with the emphasis being firmly on freshness. Some popular ingredients are even believed to have medicinal properties.'

The country's history means that there's a whole melting pot of influences, still affecting what goes into recipes and the way they're cooked today, with Arabs, English, Dutch, Portuguese and Spanish all playing their part.

'The north continues to be dominated by Mughal cuisine, while the east has tribal and Anglo-Indian styles,' she explains. 'In the south, Syrian Jews and French traders passed on their cooking techniques, and western India came under the influence of the Portuguese and the Persians or Parsis.

'The result is a rich, colourful and multi-dimensional cuisine with a repertoire of recipes that is virtually unmatched anywhere else in the world.'

Her book looks at the way everything from local festivals to rainfall and temperature has affected the local dishes around India, as well as listing some of the essential spices, ingredients and utensils you'll need to create authentic dishes at home.

From lighter summery fish curries to noodle soups, vegetarian dishes and breads as well as more unusual beef, liver and duck curries recipes, there's something to suit every appetite.

Tequila Sunrise Lamb Salad

By Cathy Winston

Posted on Jul 26th 2010

When you think of summer cocktails, Strawberry Daiquiris or Mint Mojitos may be first to spring to mind, but not all cocktails are for sipping on the beach...

With fresh orange and pomegranate seeds, plus a dash of tequila and grenadine, MeatMatters.com have created one with a twist - that it makes a great summer salad!

Serves 2

Ingredients
2 lean lamb leg steaks, cut into thin strips
1 orange, juice and rind
150ml/quarter pint Tequila
2 x 15ml/2tbsp Grenadine syrup
1 orange, peeled and segmented
Handful salad leaves
1 pomegranate, seeds removed

Method
Place lamb steak into a shallow dish, then add orange juice and rind, and tequila. Cover and marinade in fridge for two to three hours.

Pre-heat a griddle or frying pan, drain the lamb and reserve the marinade. Cook in hot pan for four to five minutes until the strips are browned.

Remove the steak from the pan and add the marinade, bring to the boil and add grenadine syrup. Reduce slightly.

Layer the orange segments, salad leaves and lamb strips into two bowls. Drizzle over the hot tequila sauce and garnish with pomegranate seeds – drizzle with extra grenadine if you wish.

Gizzi Erskine's Sticky Thai Chicken & Mango Salad

By Cathy Winston

Posted on Jul 25th 2010

If you're wishing you were on a Thai beach right now, bring the taste of holiday back to the UK with Gizzi Erskine's recipe.

The celebrity chef says, 'If we were in Thailand we would be eating this salad with firm, under-ripe, mouthpuckering green mangoes, but the crispy chicken also sings alongside creamy, juicy ripe ones.

'It's sweet, it's sticky, it's sour, it's hot, it's refreshing – so although it may not be completely authentic, there is no denying that this salad's jolly good.'

Serves 4
Preparation time 20 minutes
Cooking time 15 minutes

Ingredients
1 tablespoon olive oil
4 boneless chicken thighs, skin left on
sea salt and freshly ground black pepper
3 tablespoons Thai fish sauce
3 tablespoons golden caster sugar
1 tablespoon lime juice
a 3cm piece of fresh root ginger, peeled and grated
1 red Thai chilli, chopped

For the salad
2 tablespoons olive oil
8 banana shallots, peeled and sliced
1 ripe but firm mango
2 red chillies, seeded and cut into thin strips
a small bunch of fresh coriander, leaves picked
a small bunch of fresh mint, leaves picked
juice of 2 limes
2 tablespoons Thai fish sauce
1 teaspoon caster sugar

Method
Heat the oil in a frying pan. Rub the chicken thighs with salt and pepper and lay them skin side down in the pan. Cook over a medium to low heat for six to eight minutes, then turn them over and repeat on the other side until they are cooked through and the skin is crisp and golden.

Remove the chicken from the pan and set aside while you make the glaze. Add the fish sauce, sugar, 1 tablespoon of lime juice, the ginger and chilli to the pan and stir until the sugar has melted. Let the sauce bubble for a few seconds, then return the chicken thighs to the pan briefly and coat them in the sauce.

Remove from the heat and leave to rest while you make the salad. Heat the oil in a smaller frying pan and add two-thirds of the shallots. Stir-fry them over a medium to high heat for five minutes or until crisp and golden, then turn them out on to a sheet of kitchen paper to cool and drain.

Peel the mango, then slice each of the cheeks off. Slice the mango flesh into long, thin slivers and put them into a bowl with the remaining uncooked shallots, red chilli and herbs.

In a smaller bowl, mix together the lime juice, fish sauce and sugar, and pour over the salad. Toss the salad and divide it between four plates.

Slice the chicken and put a few slices on each plate. Sprinkle with some of the crispy shallots, then drizzle the remaining sauce in the pan over the chicken and serve.

Top tip: A pomelo, which is like a giant grapefruit, would make a fantastic alternative to mango in this salad. Simply swap the mango for half a pomelo, peeled and segmented.

Taken from Gizzi's Kitchen Magic by Gizzi Erskine published by Virgin Books, priced £20

Relish the redcurrant

By Jessica Laurence

Posted on Jul 24th 2010

Have you noticed that your local supermarket and delicatessen suddenly has an abundance of fruit on display?

From two-for-one deals on packets of strawberries to the glorious cakes on offer in high-end food shops, summer is all about fresh fruit - the fresher the better.

Top of the pile is fresh fruit which is in season. Forget limp berries which have been flown in from halfway across the globe, now is the time to get stuck into seasonal produce grown here in the UK.

While your default reaction might be to pick up a punnet of raspberries, why not try the versatile and equally flavourful redcurrant? It works beautifully as a condiment to serve alongside lamb or fish - try out a jelly recipe to get the best effect.

Redcurrants are also excellent when paired with a luxuriously creamy dessert. Try this one as a quick dinner party fix - it's perfect in warmer weather when you don't want to sweat over a hot saucepan.

Lemon and redcurrant dessert

To serve four people, chill four wine glasses in the fridge for one hour. Using a food processor or a rolling pin, finely crush or mill 300g of Rich Tea biscuits until you have a crumbly mixture. Pour the crumbs into the bottom of each glass.

Whip together 250g cream cheese with 150ml whipped double cream, 3 tablespoons icing sugar, the zest of a lemon and two tablespoons of lemon curd. Spoon into the glasses and spread down well to cover the biscuit mixture. Top with a handful of washed redcurrants and return to the fridge for at least an hour.

This pudding is delicious served with Marsala wine or Limoncello.