sharing food

Impress family and friends with the ultimate sharing starter: cheesy, moreish garlic dough balls. With a tomato-based dipping sauce, they make an ideal addition to any Italian-inspired menu

Cheese-stuffed garlic dough balls with a tomato sauce dip

butter

strong white bread flour

sachet fast-action dried yeast

tbsp caster sugar

block mozzarella

gruyère

garlic

rosemary sprig, leaves

olive oil

passata

tsp red wine vinegar

tsp caster sugar

chilli flakes

basil

Heat 175ml water in a saucepan until steaming, then add the butter. Remove from the heat and leave to cool until the mixture is just warm (it should not be hot). Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or stand mixer. Add the cooled butter mixture, and mix to a soft dough using a wooden spoon or the mixer. Knead for 10 mins by hand (or 5 mins using a mixer) until the dough feels bouncy and smooth. Transfer to an oiled bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size. Alternatively, leave to prove in the fridge overnight.

Oil and line a baking sheet with baking parchment. Knock the air out of the dough, then knead again for several minutes. Flatten a small piece of dough (about 20g) into a disc, and put a cube of the mozzarella and a pinch of the gruyère into the middle of the disc. Enclose the cheeses with the dough, then roll into a ball. Transfer to the prepared baking sheet. Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the baking sheet – they should be just touching after proving. Cover with a clean tea towel and leave somewhere warm to rise for 30 mins.

Meanwhile, make the garlic butter. Melt the butter in a small pan over a low heat, then stir in the garlic and rosemary. Remove from the heat and set aside until needed. Heat the oven to 180C/160C fan/gas 4. Brush the risen dough balls with the garlic butter, then bake for 25-30 mins until the dough balls are cooked through and the middles are oozing.

While the dough balls are baking, make the tomato sauce dip. Heat the oil in a saucepan and fry the garlic for 30 seconds. Tip in the passata, vinegar, sugar and chilli flakes, and simmer for 10 mins until thickened. Season to taste and stir in the basil. Brush the warm dough balls with any remaining garlic butter, then serve with the tomato sauce dip on the side for dunking.

Gather together all your favourite nibbles and combine the best of a cheeseboard and charcuterie platter for this indulgent selection of party food

Grazing platter

cheese,

figs, grapes, prepared pomegranates fruits

cured meats,

bread

nuts and olives

chutney

cheeses,

A grazing board combines the best of a cheeseboard and charcuterie platter into one indulgent selection of food. There’s no strict recipe for a grazing board – simply gather together all your favourite nibbles, and arrange on a large platter or plate to share. You could do a mixture of meats and cheese, or go entirely vegetarian or vegan. The key things to remember when creating your platter, to make it look (and taste) as impressive as possible, are: ● Make sure you assemble the board just before serving so everything is fresh ● Always include crackers, breadsticks or bread to use as a vessel for cheeses or dips ● Use small bowls or ramekins to hold small items and dips, like olives, nuts and chutneys ● Use a good variety of ingredients. For example, aim for one hard and one soft cheese, two or three different cured meats, and a few varieties of fruits and nuts ● If you use larger fruits, like figs or clementines, chop and tear them into different shapes, so that the fruit is easier to pick up and looks more appealing on the platter ● Swirl any dips into ramekins, and top with olive oil, seeds or chopped herbs ● Fill in any gaps on your platter with bay leaves or rosemary sprigs to decorate ● Bundle any cured meats into nests, or roll or fold to create a variety of textures

This no-cook spread, packed with cheese, meat and fruit, is ideal for any festive parties you have planned. It's full of complementary flavours and textures and looks really impressive – plus, it's super-easy to prep

Christmas cheeseboard

mimolette

Sparkenhoe Red Leicester

comté

Selles-sur-Cher

camembert

mini brie

Shropshire blue

Langres

sliced salami

prosciutto

sliced bresaola

marinated artichoke hearts

cornichons

mixed pitted olives

pomegranate

pear

apricots

figs

fig and almond cake, sliced

redcurrant stems

Marcona almonds

persimmons

honeycomb

baguette, sliced

toast crackers

star butter crackers

rosemary

orange

sage

Cut the mimolette into small triangles and crumble a tiny bit of the red leicester off the end (leaving the rest of the cheese intact). Cut the comté into long triangles. Cut some of the Selles-sur-Cher into chunks and some into smaller slices.

Put the artichoke hearts, cornichons and olives in three separate bowls or ramekins. Cut the pomegranate in half and remove a few of the seeds from each half, keeping the halves intact. Slice the pears lengthways. Halve or slice most of the apricots and figs.

To assemble, put the camembert just off-centre on the board and top it with the mini brie, a few redcurrants and a small rosemary sprig. Put the Selles-sur-Cher nearby, then space the remaining cheeses around the board. Put the bowl or ramekin of artichoke hearts at the top of the board, the cornichons and olives on the right and the baguette on the left. Fan the salami slices along the centre of the board, arranging the almonds and sliced figs in rows alongside.

Arrange a pile of the toast crackers along the top of the board and a second pile along the bottom. Put the prosciutto near the bread, and the bresaola near the bottom of the board.

Fill in the gaps with fanned-out pear slices, the pomegranate halves, fig and almond cake, dried orange slices, apricots, persimmons, honeycomb, star butter crackers and remaining figs and redcurrants. Garnish with rosemary and sage.

Forget the takeaway this weekend, whip up this easy-but-delicious chicken fajita sharing platter instead!

Friday Night Fajita Platter

flour

chicken breasts

vegetable oil

tbsp fajita seasoning

red bell pepper

green bell pepper

yellow bell pepper

onion

avocado (sliced (brush with

fresh coriander/cilantro (roughly chopped)

(120 milliliters) sour cream

(250 grams) salsa

(50 grams) grated cheddar cheese

(sliced)

limes

Preheat the oven to it&#x27;s lowest temperate and place a large baking tray in there to warm. Then cut the peppers and onion into slices.

Place the chicken on a plate, pour on 2 tbsp of the oil and sprinkle on the fajita seasoning. Mix together until thoroughly combined.

Heat a cast-iron griddle plate to a high heat, when hot, place the tortillas on the griddle - turning once until you have griddle lines on the tortillas. It should only take a minute or two, but you'll probably need to do this in 2 or 3 batches. Place on a plate and cover with some foil to keep warm.

Brush the griddle with the remaining 1 tbsp of oil. Place the sliced peppers and onions on the griddle and fry until slightly charred and softened (about 8-10 minutes), turning once or twice during cooking. Remove and place on the warmed baking tray (take the tray out of the oven now so it's not too hot to serve).

Place the chicken on the hot griddle and cook until charred and no longer pink in the middle (about 5-6 minutes). Turn over once during cooking.

Place the chicken on the tray along with the warmed tortillas, avocado slices and coriander/cilantro. Serve with the sour cream, salsa, shredded cheese, jalapenos and lime wedges.

Tender chicken in a richly spiced sauce, layered up with fragrant, flavour-packed rice and topped with saffron and thinly sliced fried onion.

Chicken Biryani Recipe

575 g (1 1/4 lbs) chicken thigh

180 ml (3/4 cup) natural yoghurt (full fat)

garlic (minced)

tbsp minced ginger

tomato puree

tsp asafoetida (*(affiliate link) see note below)

turmeric

tsp garam masala

½ tsp ground fenugreek

tsp coriander

tsp cumin

cinnamon

cardamom pods

green chillies (roughly chopped)

¼ tsp salt

lemon juice

water

tsp salt

cloves

cumin seeds

bay leaves

450 g 2 ¼ cups white basmati rice

onions

tbsp coriander (cilantro)

tbsp mint leaves

saffron

tbsp milk

tbsp ghee (melted (or use unsalted butter))

almonds

Natural Yogurt

coriander (cilantro)

Place the chicken in a bowl with the all of the marinade ingredients.

Stir together to coat, then cover and place in the refrigerator for at least 2 hours or up to overnight.

For the rice, heat the water in a saucepan along with the salt, cloves, cumin seeds, bay leaves and cardamom pods until boiling.

Add the rice, stir once, bring back to the boil and simmer (no lid) for 5 minutes.

Drain the rice in a sieve.

Now make the fried onions. Heat the 4 tbsp oil over a medium heat in a large cast iron pan.

Add the sliced onions, and cook for around 10-15 minutes, stirring occasionally, until dark brown. Be careful not to burn them, as they will taste bitter. Note - we&#039;re going to be using the same cast iron pan to cook the biryani, so if you&#039;re worried the onions are catching on the pan (which may effect the taste of the biryani), you can fry them in a separate frying pan if you prefer.

Scoop the onions out of the pan using a slotted spoon and place in a bowl for later.

Now take the marinated chicken out of the refrigerator and add to the pan with the oil from the onions. Stir in 3 tbsp of water.

Cook over a medium heat for 2-3 minutes, stirring a couple of times, to just very lightly seal the chicken.

Now place the 3 tbsp of chopped coriander (cilantro) and 1 tbsp of chopped mint on top of the chicken.

Next spoon the rice on top of the chicken and flatten it out slightly.

Mix together the saffron and milk and let it sit for a minute, then drizzle the mixture over the rice, followed by the melted ghee.

Spoon on the fried onions and toasted almonds.

Place a lid on the pan, but allow just a tiny gap.

As soon as you see steam coming from the gap, place the lid on fully and turn the heat down to low and cook for 20 minutes, then turn off the heat and allow to rest for 10 minutes.

Top with a little more fresh coriander if desired and serve.

https://www.youtube.com/watch?v=YyCndlMXo7w

Tender chicken in a richly spiced sauce, layered up with fragrant, flavour-packed rice and topped with saffron and thinly sliced fried onion.  This Chicken Biryani is one of those special dishes that gets passed down through generations. Second helpings are a must!

Free Printable recipe here: https://www.kitchensanctuary.com/chicken-biryani/

Ingredients for the Chicken Biryani:
• 575g chicken thigh fillets, chopped in half
• ¾ cup natural yoghurt (full fat)
• 2 tbsp vegetable oil 
• 4 cloves garlic, minced
• 1 tbsp minced ginger
• 2 tbsp tomato puree
• ¼ tsp asafoetida (optional)
• ½ tsp turmeric
• 2 tsp garam masala
• ½ tsp ground fenugreek
• 2 tsp ground coriander
• 1 tsp cumin
• ¼ tsp cinnamon
• 3 cardamom pods
• 2 tsp mild chilli powder (go for medium or hot if you like it really spicy)
• 2 mild green chillies, roughly chopped
• 1 ¼ tsp salt
• 1 tbsp fresh lemon juice

Par-boiled rice:
• 1.5 litres water
• 2 tsp salt
• 5 cloves
• 1 tsp cumin seeds
• 3 bay leaves
• 2 cardamom pods
• 450g (2 ¼ cups) white basmati rice

Fried onions:
• 4 tbsp vegetable oil
• 2 onions, peeled and sliced

Also:
• 3 tbsp freshly chopped coriander (cilantro) (plus 1 tbsp more for serving if desired)
• 1 tbsp freshly chopped mint leaves
• 1 tsp saffron threads
• 3 tbsp milk
• 3 tbsp ghee, melted (or use unsalted butter)
• 2 tbsp toasted flaked almonds 

#Fakeaway #Indian #CookingShow

Marinade Ingredients

Sir & Refrigerate

Water

Rice

Drain

Onions

Reserve Onions

Chicken & Water

Seal Chicken

Coriander & Mint

Saffron, Milk & Ghee

Onions & Almonds

Cook on low

Serve

How to make Chicken Biryani at home!

A favorite soft pretzel recipe in nugget form with a spicy, cheesy dipping sauce.

Soft Pretzel Nuggets with Spicy Cheese Dipping Sauce

sugar

salt

active dry yeast (1 packet)

all-purpose flour

unsalted butter (melted)

baking soda

egg egg

salt (for sprinkling)

unsalted butter

shallot (finely minced)

jalapeños (seeded and minced)

chipotle chiles (minced (canned in adobo sauce))

evaporated milk (1½ cups)

cornstarch

cream cheese

yellow mustard

sharp cheddar cheese (shredded (about 3 cups))

Make the Soft Pretzels: Combine the water, sugar and salt in a mixing bowl and sprinkle the yeast on top. Allow to sit for 5 minutes, until the mixture begins to foam.

Add the flour and butter. Use the dough hook attachment to mix on low speed until all of the ingredients are combined. Increase the mixer speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes.

Remove the dough from the mixer and place in a clean, oiled bowl. Cover with plastic wrap and place in a warm spot until the dough has doubled in size, about 45 minutes to 1 hour.

Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and brush with the vegetable oil; set aside.

Combine the water and baking soda in a large, wide pot (a Dutch oven works perfect for this). Bring the mixture to a rolling boil.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a rope about 1-inch in diameter. Using a bench scraper or sharp knife, cut the rope into 1-inch pieces. Place onto the parchment-lined baking sheets.

Place the pretzels into the boiling water, about half a baking sheet at a time (or however many will fit comfortably given the size of your pot – don’t crowd them), for 30 seconds. Remove them from the water using a spider strainer or a slotted spoon. Place the boiled pretzels back on the baking sheet, brush the top of each with the egg wash and sprinkle with coarse salt.

Bake until dark golden brown in color, about 10 to 12 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Make the Cheese Dipping Sauce: (I made the sauce while the pretzel dough was rising, then reheated it gently over extremely low heat when ready to serve.) Melt the butter in a medium saucepan over medium heat. Add the shallot, garlic and jalapeños and sauté for 3 to 4 minutes, or until softened but not browned.

Stir in the chipotle peppers and the evaporated milk, then whisk in the cornstarch until thoroughly incorporated. Reduce the heat to medium-low, and add the cream cheese and mustard. Stir until the cream cheese is completely melted.

Add the shredded cheese a handful at a time, stirring after each until the cheese is completely melted. Serve immediately, or keep warm over the very, very low heat (do not let the bottom of the pan scorch) or on the warm setting in a small slow cooker.

Make these vibrant beef tacos with a pack of mince. Go to the extra effort of making your own spice mix for even more flavour, and use soft tortillas

Top 8 sharing food recipes from across the web

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Top 8 sharing food recipes from across the web

The most viewed sharing food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese-stuffed garlic dough balls w...

Grazing platter

Christmas cheeseboard

Friday Night Fajita Platter

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Soft Pretzel Nuggets with Spicy Che...

Beef tacos

Buffalo cauliflower wings

The most viewed sharing food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine