Theo Randall
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Entries by Theo Randall

Recipe of the Week: Pan-fried Scallops With Zucchini, Plum Tomatoes, Chilli, Parsley and Capers

(1) Comments | Posted July 25, 2014 | 7:00 PM

This is a easy recipe and very Summery. Make sure you use fresh scallops for this dish as the ones in the tubs are not good enough for such simplicity.

Scallops are sweet so the capers work really well with the tomato and chilli. Make sure you cook the...

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Recipe of the Week: Risotto Verde With Peas, Spinach and Parmesan

(0) Comments | Posted July 18, 2014 | 9:12 AM

This is a simple risotto to make and the combination of peas, spinach and parmesan is delicious. It is very important that you cook the rice with the onion for the first few minutes so the rice will be hot when you add the hot stock. This way the rice...

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Recipe of the Week: Fusilli With Prawns, Courgettes, Datterini Tomatoes, Parsley and Garlic

(0) Comments | Posted July 11, 2014 | 7:00 PM

This is so quick to make and a really good way to use prawns. The courgettes become soft and almost creamy if you toss the pasta well. Use uncooked prawns becomes they have much more flavour than the pink pre cooked ones. Make sure the pasta still has a bite...

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Recipe of the Week: Vongole With Tomato, Zucchini, Parsley, White Wine and Garlic

(0) Comments | Posted June 20, 2014 | 7:00 PM

This recipe is so easy you have to try it. It's a really delicious lunch dish or even something to put in the middle of the table. Make sure you clean your clams well as you do not want any grit. The combination of the garlicky clams with courgette and...

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Recipe of the Week: Beef Sirloin With Beetroots and Fresh Horseradish

(0) Comments | Posted June 13, 2014 | 7:00 PM

Beetroots can be tough and take for ever to cook but right now they are in season and the small ones are sweet and delicious just boiled and dressed with olive oil. Beef and horseradish is a great combination but with the addition of the beetroots it tastes delicious.

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Recipe of the Week: Taglierini With Fresh English Peas and Proscuitto

(0) Comments | Posted June 6, 2014 | 7:00 PM

You have to do this recipe this week as the English peas are perfect at the moment. If you wait too long they will become old and tough.

This is probably the best way to enjoy peas as the combination of the sweet peas with the salty proscuitto and...

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Recipe of the Week: Seared Tunafish With Marjoram, Capers, Spinach and Lentils With Datterini Tomatoes

(1) Comments | Posted May 23, 2014 | 7:00 PM

Tunafish can be a bit dull sometimes but by making a fresh marjoram sauce with lemon olive and sea salt. This will give the fish a delicious flavour which is perfect if the tunafish is seared because the sauce slightly cooks the fish.

Serving seared fish with greens such...

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Recipe of the Week: Asparagus 'Carbonara' Linguine

(3) Comments | Posted May 16, 2014 | 7:00 PM

theo randall

This is another great way to use English asparagus as you so not need that much and using the style of carbonara works really well with texture and flavour of the spears.

This dish shouldn't take longer than about 10 minutes as you are...

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Recipe of the Week: Asparagus With Anchovy Butter and Parmesan

(0) Comments | Posted May 9, 2014 | 7:00 PM

asparagus


This is a very simple recipe and a great way to eat asparagus. The anchovy butter is so good you will spread it on toast the next day. Do not refresh the asparagus in cold water as this will dilute their flavour.

Make...

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Recipe of the Week: Tagliatelle With Italian Sausage, Swiss Chard and Chilli

(0) Comments | Posted May 2, 2014 | 7:00 PM

Italian sausages are delicious in a pasta sauce as they are a combination of fresh and cured pork with seasoning so they are almost like a seasoned mince. Adding the swiss chard to the sauce gives it more texture and is a great way to use chard stalks.

The...

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Recipe of the Week: Zucchini Frittata With Parmesan Shavings

(0) Comments | Posted April 25, 2014 | 7:00 PM

This is the most delicious frittata. It's easy to make looks good and can be eaten either hot or cold - in fact it is perfect served with a glass of prosecco before lunch or dinner. Make sure you cook the courgettes so there is no water left in them...

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Recipe of the Week: Salmon With Zucchini Fritti

(0) Comments | Posted April 18, 2014 | 7:00 PM

Salmon trout is such a delicious fish and cooked this simple way the fish will remain juicy and you will get the best flavour and texture. The chilli mint sauce with the courgette fritti is a great combination and very simple to prepare.

When you buy the fish make...

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Recipe of the Week: Seabream With Tomatoes, Olives and a Fennel Salad

(1) Comments | Posted April 11, 2014 | 7:00 PM

theo randall


Seabream is a really delicious fish. The best seabream is the wild gilthead bream because of its sweet tasting flesh. Try using wild black seabream which is what I used in this recipe as it is half the price of the gilthead bream...

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Recipe of the Week: Pork Chop With Portobello Mushrooms and Salsa Verde

(0) Comments | Posted April 4, 2014 | 7:00 PM

Pork chops can be really dry and uninspiring but try cooking them this way so they stay really juicy. The portobello mushrooms add lots of flavour to the chops and makes them taste even better. If you do not like pork, try doing the same recipe with either veal chop...

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Recipe of the Week: Tagliarini With Brown Shrimps and Zucchini

(0) Comments | Posted March 28, 2014 | 7:00 PM

This is such a simple pasta dish but very delicious. When you make it you will definitely want to make it again. The brown shrimps have a very unique flavour and combined with the zucchini butter and garlic taste even better. This pasta dish can be made very quickly just...

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Recipe of the Week: Rigatoni With Zucchini and Pesto

(0) Comments | Posted March 7, 2014 | 6:00 PM

I love this dish because it is so easy and very tasty. The great thing about using a pasta shape like rigatoni is that it will hold the sauce well and has a lovely chewiness when cooked properly.
You can make this dish in the same time as...

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Recipe of the Week: Tagliatelle With Bresaola Radicchio and Rosemary

(1) Comments | Posted February 28, 2014 | 6:00 PM

This is a great way to use bresaola with pasta and also a good substitute for pancetta. The meatiness of the bresaola works really well with the bitterness of the radicchio. You could use a pasta like penne but tagliatelle is a bit more luxurious and holds the sauce really...

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Recipe of the Week: Tagliarini With Artichokes and Prawns

(1) Comments | Posted February 7, 2014 | 9:10 AM

This is a really tasty pasta and surprisingly easy to make once you have prepared your artichokes. The trick is to make the artichokes very juicy so the pasta absorbs their flavour. Always use uncooked prawns as they will give you a much sweeter flavour and also a better texture....

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Recipe of the Week: Minestrone With Cannellini Beans

(0) Comments | Posted January 31, 2014 | 6:00 PM

This is the best soup to warm you up. Its healthy, filling, vegetarian and very easy to prepare. The swiss chard adds an earthy sweetness to the soup and you can use the cooking water as stock. If you puree half of the soup you get a lovely creamy minestrone...

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Recipe of the Week: Pappardelle with Clams, Prawns and Swordfish

(0) Comments | Posted January 24, 2014 | 6:00 PM

This is a really good way of making a small amount of fish go a long way. You can substitute the swordfish for any firm white flesh fish. I have used pappardelle in this recipe as I wanted a wide ribbon pasta so the sauce would coat the pasta really...

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