Pot roast was doing the “low and slow” cooking of cheaper cuts of meat to make them delicious way before the current trend involving sous vide cooking and automatic BBQ’s you can control with your smart phone. Cheaper cuts of beef generally have excellent flavour and when treated properly produce excellent results. This can be done in the oven also and will take 3-4hours at 170deg
300g unsweetened natural yogurt 150g Telegraph Hill Apricot and Olive Tagine 2 tablespoons chopped coriander 1kg chicken drumsticks or Bone in chicken thighs (skin on or skinless) In a bowl combine the yoghurt, coriander and Telegraph Hill Apricot and Olive Tagine. Poke holes into the chicken with the tip of a sharp knife Add the chicken to the yoghurt mix and leave to marinate overnight. Preheat the oven to 200°C. Place the chicken on a baking tray lined with baking paper Bake for 45-50 minutes, or until the chicken is cooked
8 boneless, skinless chicken thighs, cut into 3cm cubes Telegraph Hill extra virgin olive oil 4 rashers of good quality bacon (bacon is definitely one of those things you get what you pay for) 1 sheet flaky puff pastry 1 egg yolk 1 packet Telegraph Hill Apricot and Olive Tagine Chicken Stock or Water Heat Telegraph Hill olive oil in frying pan and cook the chopped bacon Brown the chicken and add the Telegraph Hill Apricot and Olive Tagine. Cook until the chicken is cooked, approximately 20min, adding stock or water as required to keep the consistency the same. Remove...
400g spaghetti 1 Packet Telegraph Hill Puttanesca Sauce 75g nduja paste 40g pecorino or parmesan , plus extra to serve Fresh Basil Boil the jug. Put all the ingredients except the cheese and basil into deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften. (While this may seem odd the starch from the pasta helps to thicken the sauce and makes it super rich Simmer, uncovered, for 12 minutes Add a splash more hot water if the sauce...