classic

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Lemon drizzle cake

unsalted butter, softened

caster sugar

eggs

self-raising flour

lemon,zested

1½ lemons,juiced

Heat the oven to 180C/160C fan/gas 4.

<a href="https://www.bbcgoodfood.com/review/best-whisks">Beat together</a> the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

Sift in the self-raising flour, then add the lemon zest and mix until well combined.

Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">skewer</a> inserted into the centre of the cake comes out clean.

While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the tin until completely cool, then remove and serve. Will keep in an <a href="https://www.bbcgoodfood.com/content/top-five-tupperware-sets">airtight container</a> for 3-4 days, or freeze for up to 1 month.

Studded with almonds and coated in silky chocolate, this roca--essentially toffee--is utterly impossible to resist. Give it as a holiday gift.

Almond Roca

unsalted butter,

sugar

water

lemon juice

corn syrup

almonds

41% milk chocolate, melted

Lightly butter a 17-by-12-by-1-inch baking sheet (half sheet pan), and line with parchment paper to cover the bottom and all sides. (The butter will anchor the parchment to the pan.)

Melt the butter in a large pot over medium-high heat. Add the sugar, water, lemon juice, and corn syrup and bring the mixture to a gentle boil, stirring to dissolve the sugar. Once the mixture boils, stop stirring. Brush down any sugar crystals clinging to the sides of the pot with a pastry brush dipped in water.

Clip a candy thermometer to the side of the pot and cook for 15 minutes, or until the mixture reaches 300°F (150°C). If the mixture threatens to boil over, lower the heat as necessary. (If the liquid is too shallow for the thermometer to measure the temperature, tilt the pot to get an accurate reading.) Resist the temptation to stir; if the caramel is not coloring evenly, swirl the pan from time to time.

Remove the pot from the heat and stir in 2 cups of the almonds. Quickly spread the caramel in an even layer on the prepared baking sheet. Let cool completely. Spread the chocolate over the top of the caramel, then sprinkle with the remaining 1 1/2 cups almonds. Let the chocolate harden at room temperature or in the refrigerator.

Break the roca into irregular pieces. Store in an airtight container at room temperature or freeze for longer storage.

This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.

Savory Cheese Souffl&#233; Recipe

(45 grams) unsalted butter,

Parmigiano-Reggiano or Grana Padano cheese,

(1 ounce; 28 grams) all-purpose flour (see note)

(235 milliliters) whole milk

salt and black pepper

(5 milliliters) Dijon mustard (optional; see note)

cayenne pepper

cream of tartar (optional; see note)

(85 grams) freshly grated Gruyère or other semifirm cheese,

Preheat oven to 400°F (200°C) for a more browned soufflé with a slightly looser center or 375°F (190°C) for a more gently cooked soufflé that sets all the way through. Set oven rack in lowest position. Grease interior of 48-ounce ramekin with softened butter. Add some grated Parmigiano-Reggiano, rotating ramekin all around so cheese sticks to every part of buttered surface; add more cheese if you don't have enough or discard any excess. Wipe rim of soufflé dish and transfer prepared ramekin to the refrigerator until ready to use.

In a small saucepan, melt 3 tablespoons butter over medium-high heat (do not allow it to brown). Add flour and whisk to form paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain lump-free texture. Sauce will initially become very thick, then get thin once all the milk is added.

Heat, stirring, until sauce comes to simmer and begins to thicken slightly. Reduce heat to low and cook, stirring and scraping the sides and bottom of pan, until sauce is nicely thickened, about 3 minutes. Season generously with salt and pepper. Transfer béchamel sauce to large heatproof mixing bowl and allow to cool slightly.

Whisk Dijon mustard and/or cayenne/hot sauce (if using) into béchamel. Then, while whisking constantly, work in egg yolks one at a time until thoroughly blended. Set soufflé base aside.

In large mixing bowl, using a French whisk, electric hand blender, or stand mixer fitted with whisk attachment, combine egg whites with cream of tartar (if using) and beat until firm, glossy peaks form.

Add 1/3 of beaten egg whites to béchamel base and stir well until whitesare thoroughly combined and soufflé base has a looser consistency. Mix in Gruyère and then add remaining beaten whites. Using a silicon spatula, gently fold them into soufflé base just until well combined.

Remove soufflé dish from refrigerator and set on rimmed baking sheet. Scrape soufflé batter into prepared baking dish, filling it up to the inner ridge, not to the top (discard any excess). If desired, using an offset or other spatula, gently smooth and level surface of the soufflé batter.

Transfer soufflé to oven and bake until well risen and very nicely browned on top, about 30 minutes at 400°F for less set and 35 minute at 400°F for more set, and 35-40 minutes at 375°F for fully set.

Immediately transfer soufflé to table and serve before it deflates too much, scooping out portions onto each diner's plate.

The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.

Duck &#224; l'Orange Recipe

duck (about 5 pounds; 2.25kg)

Vegetable oil,

Kosher salt

carrot,

yellow onion, diced

celery rib, diced

(2 liters) brown beef

(15 milliliters) tomato paste (optional)

red wine vinegar

navel orange

orange juice orange juice

lemon juice (omit if using bitter orange juice)

Freshly ground white or black pepper

(30 grams) cold unsalted butter

Cornstarch or arrowroot (optional, only if needed)

If desired, you can spatchcock the duck (see note). To do so, use poultry shears to remove the backbone by cutting along both sides of the spine from the cavity to neck ends, then flip the duck and press down on the breast to flatten it.

Trim away any excess skin around the duck's neck and cavity openings. Cut off duck wingettes and wing tips at the joint, leaving the drumettes connected to the duck; remove neck and any giblets from the cavity. Refrigerate trimmed wing ends, neck, and spine (if using) until ready to make the sauce; reserve giblets and trimmed skin for another use, or discard.

Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful not to cut into the meat below. In a large pot of boiling water and while wearing heavy kitchen gloves to protect your hands from the heat, dip the duck into the water for 2 minutes. Remove, allowing boiling water to drain off before transferring duck, breast side up, to a wire rack set in a rimmed baking sheet.

Season duck all over, inside and out, with kosher salt. Refrigerate uncovered for at least 1 hour and up to 24 hours.

When ready to roast the duck and make the sauce, preheat oven to 425°F (220°C) and set rack in middle position. Set trimmed wings and neck (plus backbone, if you've spatchcocked the duck) on a rimmed baking sheet along with the diced carrot, onion, and celery and drizzle lightly with oil, rubbing to coat all over; if using tomato paste (it will help darken an overly white stock), rub it all over the duck and vegetables as well.

Roast duck trimmings and vegetables, stirring one or twice, until browned all over, about 25 minutes (check often, as you do not want anything to scorch or burn).

Add stock to a large saucepan and bring to a simmer. Transfer roasted duck trimmings and vegetables to the stock. Pour some boiling water onto the baking sheet and scrape up any browned bits, then add that liquid to the stock, as well.

Gently simmer stock and vegetables until reduced by about half, about 2 hours (timing can vary wildly as evaporation rates depend on the pot dimensions and other factors, so keep an eye on it); occasionally skim off and discard any scum or rendered fat that accumulates on the surface.

Fine-strain stock and discard solids. Add stock to a smaller saucepan and continue to gently simmer until reduced to about 1 cup (225ml); continue to occasionally skim off any scum. Set aside.

Meanwhile, increase oven to 450°F (230°C). Roast duck (you can leave it on the wire rack set in the rimmed baking sheet) for 30 minutes; this can produce some smoke, so open your windows if necessary. 

Reduce oven to 300°F (150°C) and continue to roast duck until an instant-read thermometer registers around 175°F in the thickest parts of the thigh and breast, about 45 minutes if the duck is spatchcocked and 1 hour if whole (it's okay if some parts of the duck get hotter, it's meant to be well done and will not harm the duck). Remove duck from oven and set aside to rest.

While duck is roasting, add sugar to a small saucepan. Add 1/4 cup water and set over medium heat. Stir with a fork until syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Continue cooking until syrup is a rich mahogany color, about 4 minutes longer.

Remove from heat and add vinegar in very small increments while carefully swirling the saucepan; the caramel will boil and bubble violently at first, so adding the vinegar in very small amounts at first will help prevent a boil-over. Once the gastrique has calmed down, you can add the remaining vinegar more quickly, swirling the whole time. Some of the caramel may seize up at first, but it will dissolve back into the solution on its own.

Return gastrique to medium heat and bring back to a boil, then reduce heat to maintain a strong simmer and cook until it is very slightly reduced, about 2 minutes; stir, if needed, to dissolve any last traces of hardened sugar, then set aside.

In a clean small saucepan, bring about 1 cup of water to a rolling boil. Add orange zest and cook until softened, about 2 minutes for navel orange zest and 15 minutes for bitter orange zest. Drain and set blanched zest aside.

When ready to serve, return duck to oven just long enough to reheat and re-crisp the skin, 5 to 15 minutes, depending on how much it's cooled off.

Meanwhile, add navel orange and lemon juices (or bitter orange juice) to reduced stock and bring to a simmer. Simmer gently until reduced enough to lightly coat the back of a spoon, about 5 minutes.

Add gastrique 1 teaspoon at a time until sauce tastes nicely sharp with a clear sweet-sour character. You want to taste the gastrique but not have it clobber the sauce; too much can ruin the sauce (you may only need a 2 to 4 teaspoons to accomplish this). You will have leftover gastrique, which you can reserve for another use (it can be drizzled on grilled or roasted vegetables or used in another sauce).

Season sauce with salt and pepper. Working over very low heat, whisk in butter until the sauce is silky and smooth; do not allow it to boil once the butter is added, lest the sauce break.

The sauce at this point should lightly coat the back of a spoon, and if you drag your finger through it, it should leave a clear path. If it doesn't, it may be too thin (a sign your stock didn't have enough gelatin in it originally). If this happens, add 1 or 2 teaspoons cornstarch or arrowroot to a small bowl and stir in a spoonful or two of the sauce to make a slurry with no lumps, then whisk that slurry back into the sauce, allowing it to gently simmer for a minute or two to thicken the sauce.

Add blanched zest and let very gently simmer for 1 minute to infuse into the sauce.

Carve duck and serve, spooning sauce on top or alongside.

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Ossobucco

packet dried porcini

veal

plain flour, seasoned

unsalted butter

olive oil

celery stick,

dry white wine

tomatosugocasa

tsp Marigold Swiss vegetable bouillon powder

Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.

Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.

Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.

Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.

Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it’s still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

This Korean BBQ beef is very easy to make at home. The marinade is made with a few basic ingredients, and the thinly sliced beef doesn’t take long to marinate and cook.&nbsp;

Bulgogi (Korean BBQ Beef)

thinly-sliced beef (rib eye

scallions,

onion, (thinly sliced)

carrot, (thinly sliced - optional)

soy sauce

rice wine

garlic

sesame oil

sesame seeds

Korean/Asian pear

pepper

potato starch noodles

scallions

pack enoki mushrooms (stems removed)

water, dashima broth, or beef broth

If using packaged pre-sliced meat, separate the slices.&nbsp;Remove any excess blood from the pre-sliced meat using paper towels.

Mix all the marinade ingredients in a bowl.

Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.&nbsp;

Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.

OR Stir-frying: Preheat the pan, and add the meat over high meat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pink. Use all the marinade if you want some sauce at the end.&nbsp;

Thinly slice the scallions. Season 2 cups of water or broth with 1 teaspoon of soy sauce.

Heat the pan, and add the bulgogi and top it with the scallions and mushrooms. Add about half of the broth around the edges of the pan along with the noodles. Add more liquid when the liquid level goes down as you cook.

To serve bulgogi Seoul-style

Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange

Elegant Braised Lamb Shank Dinner Recipe by Tasty

lb lamb shanks, 1 pound (455 g) each

kosher salt,

black pepper,

canola oil

carrots, minced, plus 1 pound (455 grams) oblique-cut

white onion, minced

celery,

tomato paste

red wine

chicken stock

orange, juiced

lemon, juiced

rosemary

thyme

bay leaves

lb brussels sprouts, halved

lb red pearl onion, peeled

olive oil,

white pepper,

sour cream

heavy cream

parsley,

lemon, zested

flaky sea salt

garlic,

fresh chives, chopped

horseradish

orange, zested

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Season the lamb shanks all over with salt and pepper.

Heat the canola oil in a large Dutch oven over medium-high heat.

Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.

Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.

Add the tomato paste and cook until it browns and is aromatic, 5 minutes.

Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.

Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.

Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.

About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.

Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.

Fold in the butter, sour cream, and heavy cream until smooth and light.

Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.

To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.

https://vid.tasty.co/output/107810/landscape_480/1536085136

Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce. The secret to the best results? Start by encrusting the steaks on only one side. This recipe gives you the option of using either heavy cream or crème fraîche for the pan sauce, depending on what you have available and the flavor you prefer.

Classic Steak au Poivre Recipe

(30 grams) whole black peppercorns,

(45 milliliters) vegetable oil

(15 grams) unsalted butter

shallot

(30 milliliters) brandy

chicken stock chicken broth

(175 milliliters) heavy cream

Dijon mustard

Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.

Meanwhile, crack peppercorns into rough halves and quarters. You can use a pepper mill set to its coarsest setting (though not all pepper mills will crack coarsely enough); a mortar and pestle (though some peppercorns will jump out as you try to crush them); or, perhaps best, a large mallet, meat pounder, or skillet to crush them (wrap the peppercorns in a clean kitchen towel first to contain them).

Preheat oven to 375°F (190°C). Spread cracked peppercorns on a plate or in another shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns. (Exactly how much pepper adheres will depend on the dimensions of the steaks. You should have some pepper remaining, but if not, you can crack more to completely coat one side of each steak.)

In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat.

Transfer steaks to a rimmed baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they've reached 125°F (52°C), they're ready to be served medium-rare. If they haven't reached their final doneness temperature (which will depend heavily on the dimensions of the steaks), transfer to oven and continue cooking until the correct internal temperature is reached. Either way, allow steaks to rest for 5 minutes once the final doneness temperature is reached.

Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme. Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.

Add brandy or cognac. (To prevent an unexpected flare-up if working over gas, you can turn off the burner, add the alcohol, then reignite the burner.) Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.

Add chicken stock and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon. Whisk in mustard. Season with salt.

Arrange steaks on plates and pour sauce on top. Serve with French fries, mashed potatoes, or other sides of your liking.

Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard

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