Sky Daily

The Week In Pictures

Celine — Fri, 06 Nov 2009 11:25:00 GMT

A giant duck house is towed past the Houses of Parliament, in a demonstration by the Vote For a Change campaign. The group is leading calls for an election day referendum on the voting system and claims that MPs are still unprepared to take real action to bring accountability to Parliament.

The Duchess of Cornwall puts her fingers in her ears as the Prince of Wales fires a gun on HMCS Haida in Hamilton, near Toronto in Canada. The Duchess learned of her Canadian roots today as she continues her tour of the North American country with the Prince of Wales

Hundreds of bikers outside Westminster City Hall, London in protest against a bike parking tax.

Thousands of crosses adorned with poppies to remember the war dead, Field of Remembrance, Westminster Abbey, London.

The Fourth Plinth at Trafalgar Square gets something a little more traditional on it this week with a statue of a war hero. After a two year campaign the statue was unveiled by Boris Johnson of Sir Keith Park in recognition for spearheading the RAF’s campaign during the Battle Of Britain.

Recipe Of The Day: Spaghetti with Oil and Garlic

Simon Hinde — Wed, 04 Nov 2009 04:48:00 GMT

Every day our friends at foodtv will be sharing a simple but delicious recipe with us for a meal you can make quickly and easily at home. For more great recipes, videos and cooking tips, check out their website at http://www.foodtv.co.uk/

Spaghetti with Oil and Garlic (Aglio Et Olio)
Chef: Food Network Kitchens

Salt, to taste, plus 1 teaspoon
450g spaghetti
3 cloves garlic, minced
125ml extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional

Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.

While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.

Drain the pasta in a colander set in the sink, reserving about a 65ml of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 16 minutes
Yield: 4 to 6 servings

Equipment List
Large pot
Large skillet pan
Colander
Chopping board
Chef’s knife
Grater

BW2E09

Recipe Of The Day: Pork Chops With Sausage And Apricots

Simon Hinde — Tue, 03 Nov 2009 16:16:00 GMT

"Stuffed" Pork Chops with Sausage and Apricots
Recipe courtesy Rachael Ray

8 thinly cut boneless pork loin chops
Salt and pepper
3 tablespoon extra-virgin olive oil, 3 turns of the pan, divided
250ml chicken stock, divided, plus a splash
450g Italian bulk sausage
2 ribs celery, chopped
1 medium onion, chopped
1/2 red bell pepper, chopped
6 dried apricots, chopped
25g chopped parsley leaves
2 tablespoons chopped sage leaves or 1 teaspoon dried sage
65ml double cream

Preheat a large skillet over medium high heat. Preheat oven to 180C/Gas 4.

Season chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and sear to caramelize the meat on each side, 1 to 2 minutes. Transfer chops to a pan or casserole dish and add 125ml chicken stock to help the meat remain moist while it finishes cooking; just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven. Roast for 15 to 20 minutes as you make the stuffing.

Return pan to the stove and add another tablespoon extra-virgin olive oil. Add Italian sausage and crumble it as it browns. Add celery and onions and cook 2 or 3 minutes then add red bell pepper and apricots. Cook 2 minutes, then add parsley and sage and another 125ml of chicken stock. Reduce heat and cook stuffing 5 or 6 minutes longer until apricots are tender and plump. Add a splash of chicken stock and 65ml double cream to moisten stuffing.

To serve, remove chops from oven. Place 4 chops on individual plates or on a platter. Mound sausage and vegetables on first chop, then top with second chop and pour gravy down over the top of stacked chops and filling. The pan drippings may also be added to the gravy to stretch the amount.

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings

Equipment List
Skillet pan
Casserole dish
Chopping board
Chef’s knife

TM1E43

Recipe Of The Day: Sausage And Peppers

Simon Hinde — Tue, 03 Nov 2009 16:03:00 GMT

Sausage and Peppers
From Food Network Kitchens

2 tablespoons extra-virgin olive oil
12 fresh Italian sausages, hot or sweet (about 795 to 900 grams)
1 large Spanish onion, cut in halved, and cut into ¾-cm slices
1 tablespoon tomato puree
2 large red peppers, trimmed, seeded, ribs removed, cut into 1 ¼-cm wide strips
2 large yellow peppers, trimmed, seeded, ribs removed, cut into 1 ¼-cm wide strips
2 poblano peppers, trimmed, seeded, ribs removed, cut into 1 ¼-cm wide strips
4 large cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
6 crusty baps, toasted

Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato puree and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.

Copyright 2001 Television Food Network, G.P. All rights reserved.

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 6 servings

Equipment List
large skillet with lid

Gadget Test: Shake And Wake Alarm Clock

Jukka Viskari — Tue, 03 Nov 2009 06:00:00 GMT

Don’t be alarmed, be vibrated goes the advertising slogan for this gizmo.

Few people like waking up and this gadget is especially aimed at those kind people who don’t want their partners to share the pain of early morning wake-ups.

But here is a hitch. Unless your idea of gentle vibration wake-up is something akin a pneumatic drill strapped to your wrist going off (minus the sound obviously) then this gadget is for you.

In fact my partner complained that the whole bed was shaking when this alarm clock went off for the first time I was testing it. This just made me wonder what would happen if this gadget was powered by more than one tiny AAA battery…

It may be needless to add here that this alarm isn’t really a silent one; the strong vibrations produce their very own low noises not dissimilar to a freight train passing by when you stand on the station platform.

The design and size of the gadget? Think about wearing a blood pressure monitor (ok, a sleek blood pressure monitor) on your wrist. It may actually be a better idea to hide the gadget under your pillow, an option perhaps wisely included in the accompanying instruction manual.

Practicality? Setting the time and programming the alarm using the four different buttons made me relive the 1980s' digital clocks once again. Well, at least you don’t need a ballpoint pen to enter the time setting mode of this gadget.

And you can illuminate the sceen of this and use it as a (bibrating) stopwatch.

Buy a Shake And Wake Alarm Clock

Verdict: Does the job just as well as a Chelsea tractor does one person’s Saturday shopping run.

Our other gadget reviews: Magic 8 Ball fortune teller; Garlic Zoom kitchen gadget; Mood Duck Radio; Wifi T-Shirt ; Chocolate Pizza; Toilet golf game; Retro British Candy Jar; Moon In My Room lamp; Henry Desk Vacuum cleaner; Handheld plasma lamp; Twilight Umbrella; Sound Asleep Pillow; Milano electronic cigarette; TV-B-Gone remote controller; Pocket-sized Zen water garden; Exercise device Powerball

Recipe Of The Day: Red Beef Chili

Simon Hinde — Mon, 02 Nov 2009 16:57:00 GMT

Red Beef Chili
Recipe courtesy Bobby Flay

4 tablespoons olive oil
900g bottom round beef, cut into 1¼-cm cubes
Salt and freshly ground black pepper
1 tablespoon ground cumin
1 (350ml) bottle dark beer
2 tablespoons finely chopped milk chocolate
1 large red onion, finely diced
4 cloves garlic, finely chopped
1/2 poblano, seeded and finely chopped
1 teaspoon seeded and chopped habanero
1 Thai bird chile, seeded and chopped
1/2 jalapeno, seeded and chopped
1 tablespoon chipotle pepper puree
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon cascabel chile powder
1 teaspoon New Mexican chile powder
1.2litres homemade chicken stock, or tinned low-sodium or water
1 (450g) tin whole tomatoes, drained and pureed
2 tablespoons maple syrup, or more, to taste
Toasted Cumin Crema, recipe follows

Heat 3 tablespoons of the oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and sauté until browned on all sides. Sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Stir in the chocolate and cook until beer is almost completely reduced.

In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the poblano, habanero, Thai bird, jand alapeno peppers and cook until soft, about 5 minutes. Add the chipotle puree, ancho powder, pasilla powder, cascabel and New Mexican chile powders and cook an additional 2 minutes. Add the chicken stock and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender. Add the beef mixture back to the pan, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat, add the maple syrup, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema.

Toasted Cumin Crema:
1 tablespoon cumin seed
240g Mexican crema or creme fraiche
Salt and freshly ground black pepper

Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

Difficulty: Intermediate
Prep Time: 30 minutes
Cook Time: 2 hours
Yield: 6 servings

Recipe Of The Day: Pumpkin Waffles

Simon Hinde — Mon, 02 Nov 2009 16:50:00 GMT

Pumpkin Waffles with Maple Walnut Apples
Chef: Food Network Kitchens

Waffles:
140g cake flour
35tg wheat germ
75g granulated sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
190ml milk
125ml pumpkin puree
55g melted butter
65ml melted shortening (transfat-free)
1 large egg
1 large egg white

Topping:
30-45g unsalted butter
2 crisp apples, peeled and sliced thinly
65ml pure maple syrup
50g toasted walnuts

Special equipment: standard 10 by 10cm waffle iron

For the waffles: Preheat a waffle iron to medium heat.

Whisk the flour, wheat germ, sugar, baking powder, spice and salt together in a large bowl.

Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a large measuring cup. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter.

For the topping: Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 minutes. Add the maple syrup and walnuts and toss to coat.

Pour and spread about 1 cup batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 minutes. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples.

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 18 minutes
Yield: 4 servings, 8 (10cm) waffles

Recipe Of The Day: Pork With Cherry Sauce

Simon Hinde — Mon, 02 Nov 2009 15:39:00 GMT

Pork Chops with Brandied Cherry Sauce and Zucchini with Walnuts
Recipe courtesy Rachael Ray

1 (425g) can whole black pitted cherries in natural juices, drained
2 rounded spoonfuls granulated sugar -- for fresh cherries only
4 large boneless center-cut pork chops, 4cm thick
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 large shallot, finely chopped
Splash of brandy
120ml chicken stock
30g butter, cut into pieces
3 tablespoons fresh mint leaves, finely chopped

Courgettes with Walnuts:
60g, chopped walnuts -- available in small pouches on baking aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
15g butter, cut into small pieces
3 medium courgettes, sliced into disks, 1¼ cm thick
1/2 teaspoon nutmeg, freshly grated or ground
Salt and freshly ground black pepper

Preheat oven to 190C/Gas Mark 5.

Put cherries in a small bowl with the sugar.

Heat a skillet with an oven safe handle over medium high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting.

Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose aluminium foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough.

While chops are in oven, place a second skillet over medium high heat. Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 15g butter. Add courgette disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes.

Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place chop skillet back on stove over medium heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and sauté 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. Reduce stock a minute, and then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour sauce down over chops and serve the courgettes with walnuts along side.

Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 15 minutes
Yield: 4 servings

Recipe Of The Day: Lasagna

Simon Hinde — Mon, 02 Nov 2009 15:06:00 GMT

Lasagna
Recipe courtesy Bobby Flay

Bolognese Sauce:
4 tablespoons olive oil
1.3kg pork shanks (on the bone)
1.3kg beef shanks (on the bone)
Salt
Freshly ground black pepper
340g pancetta, finely diced
340g finely diced Spanish onion
110g finely diced carrot
110g finely diced celery
4 whole garlic cloves
240ml dry red wine
700ml homemade beef or chicken stock
1 (425g) tin diced tomatoes and their juices
4 fresh thyme sprigs
3 sprigs fresh rosemary
6 sprigs flat-leaf parsley
240ml tomato sauce, recipe follows
Chopped fresh parsley leaves
Chopped fresh basil leaves

Ricotta Mixture
720g ricotta, strained in a cheesecloth lined strainer for at least 4 hours
2 large eggs
10g chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil leaves
40g freshly grated Parmigiano-Reggiano
Salt
Freshly ground black pepper

Tomato Sauce
3 tablespoons olive oil
1 large Spanish onion, finely diced
3 cloves garlic, coarsely chopped
1/2 teaspoon crushed red chili flakes
2 (795g) tins crushed tomatoes
1 (425g) tin diced tomatoes
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh basil leaves

Bechamel (Mornay) Sauce
30g unsalted butter
2 tablespoons plain flour
475ml to 590ml whole milk, heated
Pinch freshly grated nutmeg
Salt and freshly ground black pepper
90g grated fontina cheese
40g freshly grated Parmigiano-Reggiano

Assembly:
30g unsalted butter
Bechamel Sauce
4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 450g lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
Ricotta mixture
Grated Parmigiano-Reggiano
Fresh basil leaves
Bolognese Sauce

For the Bolognese Sauce:

Preheat the oven to 180C/Gas Mark 4. Heat the oil in a large Dutch oven over high heat.

Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side.

Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with kitchen towels.

Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.

Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours.

Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl.

Strain the cooking liquid into a bowl. Place 700ml of the cooking liquid into a large high-sided sauté pan and bring to a boil over high heat. Cook until the liquid is reduced to about 175ml. Add the shredded meat and the remaining cooked pancetta to the pan along with 240ml of the tomato sauce, parsley and basil and stir to combine and just heat through.

For the Ricotta Mixture:

Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavours to meld.

For the Tomato Sauce:

Heat the oil in a large sauté pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.

For the Bechamel (Mornay) Sace:

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 475ml of the hot milk and continue whisking until the sauce is thickened and loses its raw flavour, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.

For Assembly:

Preheat the oven to 190C/Gas Mark 5.

Butter the bottom and sides of a 23 by 33-cm baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the meat mixture evenly over the top. Ladle an even layer of bechamel over the Bolognese mixture, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan.

Place the pan on a baking sheet and cover loosely with aluminium foil. Bake for 20 minutes. Reduce the heat to 180C/Gas Mark 4, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the tomato sauce, more grated cheese and chopped parsley and basil.

Prep Time: 2 hours, 15 minutes
Inactive Prep Time: 10 minutes
Cook Time: 55 minutes
Yield: 6 to 8 servings

Recipe Of The Day: Big Cheese Squeeze

Simon Hinde — Mon, 02 Nov 2009 11:36:00 GMT

Big Cheese Squeeze
Recipe courtesy of Alton Brown

Prep Time: 0 min Inactive Prep Time: 0 min Cook Time: 0 min Level:
Easy Serves: Ingredients

2 slices of bread, cut thin (as far as bread selection goes, all I'll say is the bigger the loaf the bigger the sandwich)
1 teaspoon (or more) smooth Dijon mustard
230g grated cheese (smoked gouda and Gruyere or Fontina with a young Asiago, or good sharp cheddar)
Good quality olive oil for spritzing
Directions
Find 2 heavy skillets that will nest together. Two (25-cm) cast iron skillets are ideal. Heat them over high heat.

Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread.

Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer.

When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the larger one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft.
When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3 to 5 minutes.
Carefully remove the top skillet. Remove to a plate, count to 10 and slice it in half. Take a bite. Take another.