Recipes by Tim Gutteridge

United States Chef

	Mango, coconut and lime cake by Tim Gutteridge	1 vote 246 views
	Fried Chinese spare ribs by Tim Gutteridge I love Chinese food, I love spare ribs and I love (almost) anything deep fried. When I started making this, I was slightly scared by the long list of ingredients. Then, to my surprise, I found that I had all of them in my cupboard or fridge - yes, even the fermented red bean curd! The original recipe comes from The Woks of Life, which…	1 vote 347 views
	Salt cod fritters (bolinhos de bacalhau) by Tim Gutteridge This recipe is adapted from a rather charming comic-strip version by Len Deighton (the spy author). I've tweaked it a bit as the proportions in the original were slightly wrong, causing the fritters to fall apart on contact with the hot oil! The salt cod comes from our local Portuguese cafe, Casa Amiga, where I often go with Sammy to…	1 vote 395 views
	Prawns and garlic stewed in olive oil by Tim Gutteridge This is a really simple dish. There is only one trick to it, which is to start with cold oil so that the prawns stew slowly, rather than frying quickly.IngredientsMethodPut plenty of olive oil in a medium sized saucepan. Add the prawns and the garlic and cook over a medium heat until the prawns are cooked. (Don't overcook them; they…	1 vote 350 views
	Spanish chicken with garlic (pollo al ajillo) by Tim Gutteridge I'd become a bit bored of cooking over the last couple of years and it took me a while to figure out why. The answer was surprisingly simple: I was no longer making the dishes I wanted to make but was instead trying to second-guess the somewhat more conservative tastes of my children. Chicken is a case in point. Whenever there was a…	1 vote 332 views
	Risotto with Italian sausages and dried porcini by Tim Gutteridge Every cook has a repertoire of dishes and techniques that grows and changes over time. I can't always put my finger on when I started cooking a particular dish, but I know that this is one that I first cooked when we spent a few months in Bagni di Lucca in the autumn of 2009. It was a regular for a while, and then my kids became less…	1 vote 383 views
	Roasted pepper dip by Tim Gutteridge The internet is a great resource for cooks (well, I would say that) - particularly if you are looking for a specific recipe or need to find out how to cook an exotic or unfamiliar ingredient. When I wanted to track down a recipe for the spicy fried chicken at my favourite Chinese restaurant, I quickly found a dozen different recipes,…	1 vote 288 views
	Szechuan fried chicken by Tim Gutteridge When I go to the Wing Sing Inn in Edinburgh, I always order the spicy Szechuan chicken - little pieces of chicken, on the bone, fried with vast quantities of dried chillies and Szechuan pepper. The chillies are spicy and the Szechuan pepper provides a tingly, numbing sensation.Tired of roast chicken, I finally decided to have a crack…	1 vote 342 views
	Pulled pork by Tim Gutteridge It's funny how dishes suddenly become ubiquitous. When I first encountered pulled pork, I sniggered to myself and though "with a name like that, it'll never catch on." How wrong I was.This is taken from a book I picked up in the States, with the simple title Mexican Cooking by Chelsie Kenyon. The photography is not the best - which is…	1 vote 338 views
	American-style breakfast pancakes by Tim Gutteridge Before I had children, when I was on holiday I would pore over my guidebooks in the morning (this was pre-internet) and try to figure a way of fitting in breakfast, lunch and dinner without exploding like Mr Creosote. When you travel with kids, you have to put their needs first (otherwise nobody has any fun) so on our recent trip in…	1 vote 347 views