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Recipes (Most Recent)

Spice Crusted Tuna

Yields: 2 – 4 Servings Ingredients 2-8 ounce tuna steaks a big splash of refined safflower oil (or other cooking oil but safflower has the highest smoke point) For Spice Crust Option 1: 2 tablespoons of black peppercorns 2 tablespoons of fennel seed 1 teaspoon of coarse salt For Spice Crust Option 2: 2 tablespoons of […]

Seawater Lobster

Nothing beats the taste of lobster cooked in seawater.  Learn how to make your own Seawater Lobster, and how that lobster can quickly become a sumptuous Lobster Corn Chowder.  See how a Vegetarian Chili becomes a Vegetarian Shepherd’s Pie with Vegetarian Chili with Sweet Potato, and you’ll never miss the meat!  Join Chef Michael Smith as he goes back to basics […]

Kale and Cranberry Toss

Annabel Langbein heads up into the snow on a winter dog-sledding adventure, and treats her companions to a picnic of hot Chicken Noodle Soup and her famous The Ultimate Banana Cake. That night they feast on Coq au Vin Pie followed by sticky caramel Pineapple Upside-Down Puddings. Prep time 10 mins Cook time 10 mins […]

Aromatic Steamed Mussels

Yield 2 – 4 servings Ingredients For the soak-up bread: 1 baguette, sliced on the bias ¼ cup or so of olive oil For the mussels: 2 Tbsp of butter 2 onions, chopped 4 cloves of garlic, minced 1 Tbsp or so of fresh or dried dill 1 cup of your favourite white wine 5 […]

Brandy Snap Biscuits

Brandy snaps are a cinch to prepare and yet people think you’re so clever when you make them. They need to be stored in a totally airtight container as any humidity will soften them. To make brandy snap rolls or baskets, make larger brandy snaps and while still warm, shape around the handle of a […]

Crispy Risotto Cakes

Recipes are an excellent way to get started in the kitchen because your goal is not to cook a dish exactly the way I would but instead to interpret my words in the way that works best for you. Feel free to make changes and substitutions, use more of a favourite ingredient or less of […]

Tomato Mussels with Penne

Yield: Makes 4 servings Ingredients 454g of penne or your favourite pasta 1 tsp of salt a big splash of olive oil 2 onions, finely chopped 1 head  of garlic, thinly sliced 1-28 oz can of whole tomatoes 1 cup of any red wine 1 Tbsp or so of dried oregano 5 lbs of fresh […]

Salmon with Three Tomatoes

Discover a new way to bring salmon to your table with Pan Rushed Salmon with Three Tomatoes and Pan Rushed Salmon with Bacon Clam Chowder.  Learn a new twist on classic house salads; Salad Episode 1 and Harvest Salad with Apple Cider Vinaigrette. Yield: 4 Servings Ingredients 4- six oz salmon fillets a sprinkle of salt and pepper a splash of […]

Harvest Salad with Apple Cider Vinaigrette

Discover a new way to bring salmon to your table with Pan Rushed Salmon with Three Tomatoes and Pan Rushed Salmon with Bacon Clam Chowder.  Learn a new twist on classic house salads; Salad and Harvest Salad with Apple Cider Vinaigrette. Ingredients For the croutons: 1 whole baguette, torn ¼ cup of water ¼ cup of olive oil For the pumpkin […]

Walnut Salad

This brilliant salad has everything going for it – it’s crisp, crunchy, juicy and melting all in one mouthful. I discovered the idea in a little hole-in-the-wall restaurant in Fethiye in Southern Turkey, and now I make it whenever I can get my hands on fresh walnuts. Walnuts, like other nuts, keep fresh for months […]

Bacon and Blue Cheese Risotto

Yield: 4 – 6 Servings Ingredients 4 slices of bacon, chopped 1 onion, chopped 4 cloves of garlic, chopped 2 cups of Arborio rice 1 cup of any red wine 8 cups of chicken broth 1 cup of blue cheese like Gorgonzola 2 sprigs of fresh rosemary, chopped Method Lightly simmer the chicken broth in […]

Risotto with Classic Italian Flavours

Yield:4 – 6 Servings Ingredients 2 Tbsp of extra virgin olive oil 1 onion, chopped 4 cloves of garlic, minced 2 cups of Arborio rice 1 cup of Italian white wine 8 cups of real chicken broth, simmering hot 1 cup of good quality Parmigiano-Reggiano cheese, shredded 1 Tbsp or so of butter a few […]

Flower Power Salad

Who would have thought that hollyhocks, nasturtiums and violas would be so delicious? It might seem like a throwback to the hippy 1970s, but these edible flowers look so pretty and with their vibrant colours are sure to add lots of great phytochemicals to your diet. Be sure to identify your flowers carefully – they’re […]

Maple and balsamic glazed lamb chops

Not a reinvention of the wheel with these flavour combos but a simple seductive supper none-the-less. I have to do away with knives and forks for these little lamb chops and with messy fingers gnaw off the meat, right down to the bone. Time from start to finish: 20 minutes Serves 4 Ingredients Cous cous: […]

Picnic Roast Chicken

Roasting a chicken is such a simple thing to do, and yet tender, succulent roast chicken is one of those dinners that creates a real sense of home and comfort. Squeezing lemon juice over the top before cooking makes the skin golden and adds flavour. Prep time: 10 mins Cook time: 1 hour Serves: 6 […]

Dulce and Banana Cake

A super quick, super tasty banana tray bake. I am sure most of you know that Dulce is Italian for Sweet. I came up with this one night sitting in front of the telly half watching TV. I thought of my old job in fashion, I thought of a famous Italian design duo and well, […]

Mozzarella with Figs and Prosciutto

Sometimes it’s the simplest combinations that really wow your tastebuds. Like pears with blue cheese and fresh walnuts, or these sweet, juicy figs with creamy mozzarella and salty prosciutto. If you don’t have figs you can use ripe summer tomatoes instead. Prep time 10 mins Cook time 30 mins Serves 6  Ingredients 3 x 150g […]

Pan-fried Mascarpone Gnocchi with Dreamy Basil Pesto

I first had gnocchi in an Italian restaurant near my house and I had to find out all about it; where it was from, how it was made and it’s variations. They told me they used mashed potatoes and other ingredients to make the teeny pillows of heaven. I really wanted to put them in […]

Chocolate Bark

The addition of smoked chilli and spices into this chocolate bar is subtle but utterly addictive. It makes a wonderful finish to a meal, accompanied by hot chocolate or coffee. Prep time 15 mins + setting Cook time 5 mins Serves 12-16 Ingredients 1 tsp very finely chopped dried smoked chilli ¼ tsp ground cloves […]

Gingerbread Pancakes with Parma Ham and Maple Syrup

Major brownies points are awarded to those who go the extra mile on the Sunday and rustle up this breakfast dish. If you prefer to have the pancakes plain, then just omit the cinnamon, ground ginger, lemon zest, vanilla and sugar.  This plain mix can also be used for your Yorkshire puddings Time from start […]

Aussie Olive damper bread

I first went to Sydney in my teens and when I saw the Opera House, I fell head over heels in love with the place. This is an Australian bread traditionally (I am led to believe) made by people in the bush on the camp fire. I love green olives, but the black variety, although […]

Lorraine’s Fast Fresh and Easy Food

In Fast, Fresh and Easy Food, Lorraine Pascal reveals culinary trade secrets and show us invaluable kitchen shortcuts for every occasion. Throughout the series the audience is enticed by the screen-licking beauty of the food; Lorraine will cook five inviting and accessible dishes per episode. From a sunny, summer pasta dish ready in four minutes […]

Spring Watercress Salad

In summer, watercress goes to seed and becomes coarse and very, very hot, so spring and autumn, when it flushes verdantly green and tender, are the best times to use it. Prep time 10 mins Serves 8 Ingredients 10 handfuls watercress, stems removed flesh of 3 oranges, cut into segments, pith removed 2 large, just-ripe […]

Chocolate Fondants

Serves 4 A good chocolate fondant is hot and intense with a meltingly soft centre. Ingredients 110 g butter 200 g dark chocolate, broken into pieces 3 eggs, separated 110 g caster sugar 30g plain flour Pouring cream, to serve Method Preheat the oven to 180C/350F/Gas 4. Generously butter 4 pudding basins or ramekins.(using 25g) […]

Tarragon Hollandaise

To maintain its unctuous texture this sauce needs to be served within a short time of being made. It doesn’t reheat well. If you want less, reduce the quantities by an even ratio. Prep time: 10 mins Cook time: 5 mins Makes about: 2½ cups Ingredients 500g butter 5 egg yolks 3 tbsp white wine […]

Victoria Sponge with Strawberries

Here we one of Kevin’s favourite desserts – great for  entertaining. An easy way to remember the proportions in the recipe is to weigh the egg and add the same weight of butter, sugar and flour. Serves 4–6 Ingredient 300g (2 1⁄2 sticks plus 1 tbsp) butter, plus extra for greasing 300g (2 1⁄3 cups) […]

Annabel Langbein: The Free Range Cook

In this third series of her international television series Annabel Langbein The Free Range Cook, we follow New Zealand’s favourite celebrity cook through the seasons of an entire year as she cooks easy but delicious dishes inspired by the ever-changing produce she harvests from her abundant garden and orchard on the shores of Lake Wanaka. […]

Duck Salad with Marmalade Dressing

If you use a barbecued or roasted duck from an Asian takeaway or supermarket this lovely salad is fast work, and even more so if you make the Marmalade Dressing in advance and have it ready in the fridge. If you can’t get duck it’s also good with chicken. Prep time 20 mins Serves 6 […]

Seared Lamb Loin Chops

Serves 4 Ingredients 8 loin lamb chops, each 1 inch thick (about 2 pounds total) Coarse salt and freshly ground pepper 2 tablespoons safflower oil For the Fried Fingeling Potatoes Coarse salt 1 pound fingerling potatoes, scrubbed clean 3 cups vegetable oil Method Heat a large cast-iron skillet over medium-high heat. Generously season chops with […]

Fish Goujons with Chunkey Chips

Nothing beats the crunch of deep-fried battered fish strips. The crispy batter is a great contrast to the soft, flaky fish. Ingredients 4 large potatoes, Maris Piper, russets or Golden Wonder Sunflower oil, for deep-frying Plain (all-purpose) flour, for dusting 4 cod fillets, about 150g (5oz) each, sliced into goujons (finger-width strips) 4 wedges of […]

Recipes from all the TV-Shows on The Home Channel.