breadcrumbs

A healthier choice, but one with an indulgent flavour, Baked Cauliflower Bites have crunch, heat, and spice.  They&#x27;re an appetizer everyone will devour!

Baked Cauliflower Bites

cauliflower,

panko

all purpose flour

cornstarch

buttermilk

eggs

salt

sriracha

garlic powder

cooking spray

Preheat oven to 400 degrees.  Prepare a baking sheet by greasing it with a generous amount of cooking spray.  Set aside.

In a large mixing bowl, whisk the eggs.

Whisk in the buttermilk, sriracha, salt, and garlic powder.

Add the flour and cornstarch.  Whisk all together until a smooth batter is formed.

Add the cauliflower florets to the batter and toss well to coat.

Working with one floret at a time, remove it from the batter and gently tap off the excess batter.  Roll the floret into the panko and place on the prepared baking sheet.

Continue to do this until all of the florets have been coated.

Bake for 30 minutes.  Remove from oven, transfer to a serving plate and serve immediately.

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.

Chicken katsu curry

x 150 grams free-range skinless boneless chicken breasts

curry powder

garlic

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

ginger

carrot

coriander

olive oil

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

lemon

red chilli

The key to this gratin is having the mixed root vegetables sliced to the same thickness to they cook at the same rate.

Root Vegetable Gratin

unsalted butter, divided,

Parmesan, divided

thyme plus 1 Tbsp. leaves

salt and black pepper

heavy cream

chicken broth

celery root, peeled, sliced 1/16” thick

rutabaga, peeled, sliced 1/16” thick

turnips, peeled, sliced 1/16” thick

Yukon Gold potatoes, peeled, sliced 1/16” thick

garlic cloves, thinly sliced

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Bon Appétit

Preheat oven to 400°. Butter a shallow 2-qt. baking dish. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl and toss with ½ cup Parmesan and 1 Tbsp. thyme leaves; season with salt and pepper and set aside.

Bring cream, broth, thyme sprigs, and remaining 2 Tbsp. butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover; keep warm.

Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of gratin.

Bake until vegetables are crisp-tender and cream is thickened, 50–60 minutes. Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer. Let sit 10 minutes before serving.

Christmas entertaining is easy with this impressive rolled pork roast on the barbecue.

Barbecued stuffed pork loin

butter

Primo

brown onion, finely chopped

granny smith apple, peeled, finely chopped

parsley leaves

rosemary leaves

1.5kg rolled pork loin

sea salt

Apple sauce, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751749749001&=domain=taste

5348771529001-5751749749001

In this chicken cutlets recipe, if you cut them into smaller pieces before breading, they're parmesan nuggets--the guilt-free kind.

Parmesan Chicken Cutlets

all-purpose flour

panko (Japanese breadcrumbs)

Parmesan

mustard powder

chicken

olive oil, divided

lemon, halved

If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.

Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.

Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.

DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.

Heat 6 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt. Serve with lemon.

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Roasted Cauliflower and Ricotta Grandma Pie

lemon,

anchovy

capers

Parmesan, finely grated (about ½ cup)

Grandma-Style Pizza Dough (click for recipe)

fresh mozzarella, grated (about 1½ cups)

ricotta

½ cup chopped fresh flat-leaf parsley

Preheat oven to 400°. Toss cauliflower, lemon, anchovies, garlic, and capers with oil on a large rimmed baking sheet; season with salt and pepper.

Roast, tossing occasionally, until cauliflower is tender but not browned, about 20 minutes. Squeeze lemon juice over cauliflower and toss to coat. Discard lemon and garlic, if desired.

DO AHEAD: Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Meanwhile, toss breadcrumbs and oil on a large rimmed baking sheet; toast, tossing occasionally, until golden brown, 6–8 minutes. Let cool; toss with Parmesan.

Place a rack in lower third of oven and preheat to 525° or as high as oven will go.

Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with cauliflower mixture. Bake until golden brown and crisp on bottom and sides, 20–30 minutes. Top pie with toasted breadcrumbs and bake 1 minute longer.

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Chicken Kievs

chicken fillets

parmesan,grated

eggs,beaten

paprika

tbsp sunflower or vegetable oil,for frying

garlic cloves,crushed

tbsp finely chopped parsley

butter,softened

Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.

To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

Something magical happens when shallots and Swiss chard are sauteed and combined in a homemade creamy cheese sauce with pasta.

Creamy Pasta With Shallots And Swiss Chard

pasta, (cooked, drained, and set aside)

(peeled,

black pepper

milk

cheddar cheese, (shredded)

parmesan cheese, (shredded)

bread crumbs

fresh parsley, (finely chopped)

Creamy Pasta with Shallots and Swiss Chard

Before you begin making the sauce, cook the pasta and drain well.  Set the pasta aside.

Next, add two tablespoons of butter to a small skillet and over medium heat, melt the butter until it begins to bubble.  Stir in the panko and continue to stir.  Cook the panko until it turns a golden brown.  Remove from heat, stir in the chopped parsley and set aside.

In a large skillet, over medium heat, add the olive oil and shallots.  Saute the shallots until they are a light golden brown.

Add the Swiss chard and stir into the shallots.  Add half of the salt and half of the black pepper.  Stir to combine and cook until the chard is wilted.

Remove the shallots and onions from the skillet and transfer to a glass bowl.  Set aside.

In the same skillet, melt the butter on medium heat. Add the remaining salt and pepper and stir them into the sizzling butter. Next, add the flour and whisk until the flour is absorbed by the butter and the entire mixture turns an amber colour. This process is cooking off the flour taste and creating a roux.

Next, pour in the milk and whisk until thickened.

Set aside your whisk and get a large wooden spoon. Add the cheeses and stir until completely combined and the cheese is melted.

Add the cooked pasta and the shallot mixture; stir well into the cheese sauce. Once incorporated and fully heated through, plate and top with a sprinkling of the browned panko.

Our Favorite Meatloaf Recipe | Epicurious.Com

breadcrumbs (from 6 slices firm white bread; see Cooks' Note below)

onion,

celery stalk,

neutral vegetable oil,

kosher salt, divided

black pepper, divided

Worcestershire sauce

beef

pork

ketchup, divided,

Magic Crispy Chicken recipe | Epicurious.com

mayonnaise

Dijon mustard

lb. skinless, boneless chicken breasts (about 2 large)

Tbsp. honey

Tbsp. finely chopped chives

cayenne pepper

Pop this classic side dish in the oven when you take your roast chicken out to rest, so there's no hot shelf juggling

Cauliflower cheese

cauliflower(leaves

tbsp flour

strong cheddar,grated

Bring a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.

Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.

Keep <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisking</a> fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.

Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.

Put in the oven and bake for 20 mins until bubbling.

A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast

Sausage, sage &amp; onion stuffing

onions,sliced

Bramley apple,peeled,

packs meaty Cumberland sausages,removed

chopped,

granary breadcrumbs

Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.

Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.

Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Muhammara made in Lebanon sometimes uses a chile paste that can be hard to find in the United States. We’ve subbed in mild chile flakes.

Muhammara

walnuts

red bell peppers

Tbsp. olive oil

Tbsp. Aleppo-style or Maras pepper

Tbsp. tahini

lemon juice

pomegranate molasses,

Kosher salt

pomegranate

This vibrant dip pairs perfectly well with fresh pita bread.  In Lebanon, cooks sometimes use a chile paste in their muhammara that can be hard to find in the United States. We’ve subbed in mild chile flakes, but you could use a chopped fresh red chile instead.

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8–10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.

Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.)

Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).

Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.

Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

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