Goreliikorj, Str. Pușkin, 30, Chisinau (2026)

30/09/2022

Butterflied leg of lamb with a sticky rhubarb glaze
3 ratings
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Butterflied leg of lamb with a sticky rhubarb glaze
A butterflied leg of lamb is basically a leg of lamb with the bone taken out, which makes it easier to cook and easier to carve as there's no bone to cut around. Perfect for the oven and even better on the barbecue.

By Nadiya Hussain
From Nadiya's Summer Feasts
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4-6

Ingredients
whole leg of lamb, about 1kg/2lb 4oz butterflied (ask a butcher to do this)
oil, for coating
2 tbsp salt
For the rhubarb glaze
50g/1¾oz butter
2 large sprigs rosemary, leaves removed from stalks and finely chopped
4 garlic cloves, finely chopped
400g/14oz rhubarb, thinly sliced
½ tsp salt
2 tbsp honey
1 tsp chilli powder
Recipe tips
Method
Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly.

Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous.

Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink.

Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir.

Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey.

Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off.

Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking.

Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating.

30/09/2022

Butterflied lamb with herby lemon and paprika marinade
10 ratings
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Butterflied lamb with herby lemon and paprika marinade
This leg of lamb can be cooked on the barbecue or in the oven. Serve simply with potato wedges and greens for a laid-back meal with friends. Reduce the dried red chilli flakes if you prefer a milder marinade.

By Rick Stein
From Rick Stein's Cornwall
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Preparation time

30 mins to 1 hour

Cooking time

30 mins to 1 hour

Serves

Serves 6

Ingredients
1 x 2.5kg/5lb 8oz leg of lamb (see directions below on how to remove the bones)
For the marinade
1 large garlic clove, finely chopped
1 tsp dried red chilli flakes
6 tsp chopped rosemary
6 sprigs thyme, leaves picked
1 fresh bay leaf, finely chopped
1 lemon, juice only
2 tbsp Thai fish sauce
2 tbsp pimenton (Spanish sweet smoked paprika)
6 tbsp olive oil
1 tsp flaky sea salt
½ tsp coarsely ground or crushed black pepper
Recipe tips
Method
To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the meat along the bone and ease it away from the bone along both sides, leaving the bone as clean as possible. At the fatter end of the joint, there is a group of smaller bones, so continue to cut around them too until you can lift all the bones from the meat and are left with a butterfly shaped, bone-free joint. Trim away any excess fat and sinew. Lay a piece of cling film over the meat and bash the surface with a rolling pin to flatten the thick sections lightly. The meat should be an even thickness throughout.

Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes.

Preheat the oven to 222C/200C Fan/Gas 7.

Roast the lamb for 15 minutes, reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 15 minutes. This will give you pink lamb, if you would rather it slightly less so, cook for a further 5 minutes. Remove from the oven and cover with foil. Rest for at least 15 minutes. Place on a board before carving into thick slices.

Serve with potato wedges, steamed green vegetables and some of the meat juices.

30/09/2022

Butter-roasted cherry tomato pasta
14 ratings
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Butter-roasted cherry tomato pasta
Pasta and balsamic vinegar in the cupboard? Cherry tomatoes, butter and cheese in the fridge? Then you’re all set to make this delicious tomato pasta recipe on a student budget. Make sure you use a vegetarian-friendly hard cheese if you’re cooking for vegetarians.

By Rachel Phipps
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 2–3

Dietary

Vegetarian

Ingredients
400g/14oz cherry tomatoes
35g/1¼oz unsalted butter, cut into small pieces
1 tsp balsamic vinegar
200–300g/7–10½oz pasta shapes
sea salt and freshly ground black pepper
Parmesan cheese, grated, to serve (or a similar vegetarian hard cheese)
Method
Preheat the oven to 180C/160C Fan/Gas 4.

Tip the cherry tomatoes into a baking dish just big enough to hold them in a single layer. Scatter the butter over the tomatoes. Drizzle with the balsamic vinegar and season well with salt and pepper. Roast for 50 minutes, or until the tomatoes are tender and the butter and juices have formed a sauce.

When the tomatoes are near the end of their cooking time, cook the pasta in a large pan of boiling salted water according to packet instructions, or until just tender. Drain the pasta and return it to the pan.

Using a fork, lightly crush the tomatoes into their sauce. Add the tomatoes to the pasta, stir to mix, and cook over a medium heat for 3–4 minutes, until the glossy sauce coats the pasta.

Check the seasoning before serving with a generous sprinkling of cheese.

28/09/2022

Black pudding sausage rolls
2 ratings
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Black pudding sausage rolls
Turn up to a picnic or party with these and you are sure to impress your friends and family.

By Paul Hollywood
From The Great British Bake Off
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Preparation time

1-2 hours

Cooking time

10 to 30 mins

Serves

Makes 12 sausage plaits

Ingredients
For the shortcut puff pastry
600g/1lb 5oz plain flour
pinch salt
300g/10½oz butter, 100g/3½oz chilled and cut into cubes, 200g/7oz frozen
For the filling
300g/10½oz chestnut mushrooms, trimmed
2 tbsp thyme leaves
1 tbsp sunflower oil
25g/1oz unsalted butter
2 red onions, thinly sliced
2 tsp soft brown sugar
1 tbsp sherry vinegar
300g/10½oz good-quality sausage meat
100g/3½oz black pudding, cut into 2cm/1in pieces
1 free-range egg, beaten, to glaze
1 tbsp sesame seeds
Recipe tipsHow-to-videos
Method
For the shortcut puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).

Roll the dough out into a rectangle on a lightly floured work surface.

Coarsely grate the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.

Turn the folded dough 90 degrees on the work surface and roll out into a rectangle again.

Fold again in thirds, wrap the dough in cling film and set aside to rest in the fridge for 30 minutes. Repeat the rolling, folding and turning process a further two times, chilling in between each turn. In total you will have done four turns. Rest the pastry in the fridge while you make the filling.

Preheat the oven to 200C/400F/Gas 6.

For the filling, put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse.

Put the mushroom mixture into a dry frying pan set over a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool.

Meanwhile, using the same pan, heat the oil and butter over a medium-low heat. Add the onions and sugar and cook slowly until the onions are very soft and sweet. This will take at least 20 minutes. Once caramelised, stir in the sherry vinegar.

To assemble, roll out the pastry into a 60x45cm/24x18in rectangle, and cut into 12 squares.

Divide the mushroom mixture into 12 portions and spread a portion down the centre of each square of pastry, leaving a 2cm/1in gap at the top and bottom.

In a bowl, mix the sausage meat with the black pudding and mould into 12 sausage shapes. Place on top of the mushroom paste and then spread the caramelised onions on top of each sausage.

Make two small diagonal cuts from each corner of the pastry, to remove a small triangle. Then fold the top and bottom 'wings' over the ends of the sausage meat. Cut a 1cm/½in fringe all the way down the pastry on each side of the filling. Bring one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off any excess if necessary.

Repeat with the remaining squares of pastry until you have 12 mini sausage plaits. Place the plaits on a baking tray, brush with beaten egg and sprinkle with sesame seeds.

Bake for 20 minutes, until the pastry is golden-brown. Leave to cool for five minutes or so, then serve hot or cold.

28/09/2022

Black pudding meatballs
45 ratings
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Black pudding meatballs
These are one of my absolute favourite things to eat, an instant sparker of joy; I honestly feel so much better about life knowing there’s always a container or three of them in the freezer. I thrill at their deep gloriousness every time I eat them.

By Nigella Lawson
From Nigella’s Cook, Eat, Repeat
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Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 4–6

Ingredients
500g/1lb 2oz minced beef (not low fat)
250g/9oz black pudding
2 fat garlic cloves, grated
3 tbsp finely chopped parsley, plus extra to serve
2 tbsp finely chopped chives, plus extra to serve
1 tsp dried thyme
2 tsp sea salt flakes (or 1 tsp fine sea salt)
a very good grinding pepper
¼ tsp dried chilli flakes
2 tbsp porridge oats (not jumbo)
2 large free-range eggs, at room temperature
For the tomato sauce
45g/1½oz beef dripping or 3 tbsp olive oil
2 onions, roughly chopped
1 tsp dried thyme
3 tbsp finely chopped flat-leaf parsley
2 fat garlic cloves, grated
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
2 tsp Worcestershire sauce
2 tsp sea salt flakes (or 1 tsp fine sea salt)
Recipe tips
Method
Take the minced beef and black pudding out of the fridge so they lose their chill while you get on with the sauce. Pour 400ml/14fl oz cold water into a measuring jug and put it by the hob.

To make the sauce, melt the dripping or warm the oil in a large heavy-based casserole then add the onion and cook over a medium heat, stirring every now and then, for about 15 minutes or until beginning to soften and turn golden in parts.

When the onions are ready, stir in the dried thyme, parsley and garlic. Add the tomatoes, then swill out the empty tins with the water in your jug and pour it into the pan. Stir in the tomato puree, Worcestershire sauce and salt and then turn up the heat to bring to the boil. Once boiling, turn down the heat and simmer for 10 minutes.

Meanwhile, make the meatballs. Loosen the mince with your fingers as you drop it into a large bowl. Add the black pudding, crumbling it in by hand. Add the garlic, parsley, chives, dried thyme, salt, pepper and chilli flakes, then sprinkle over the oats and crack in the eggs. Mix this all together with your hands, making sure it’s evenly incorporated.

Tear off walnut-sized lumps of the mixture and roll them between your palms to make meatballs, placing them on a lined baking sheet or large chopping board as you go. You should end up making about 40.

Drop the meatballs into the sauce in concentric circles, easing them in gently. Try to get the meatballs covered by the sauce and then bring to a bubble. Clamp on the lid, turn the heat down a bit, and let it simmer robustly for 15 minutes.

Take off the lid and give the pan a very gentle stir, then leave without a lid for another 15 minutes, simmering a little less robustly now, by which time the meatballs should be cooked through.

Check the sauce for seasoning, then leave off the heat for 5–10 minutes. Ladle into bowls, sprinkle with chives and parsley and eat with bread and butter or a buttery bowl of colcannon.

28/09/2022

Black pepper-crusted mackerel with a celery salad
2 ratings
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Black pepper-crusted mackerel with a celery salad
Healthy mackerel is given a flavour makeover with hot mustard, black pepper and a fresh, clean apple and celery salad.

By James Martin
From Saturday Kitchen
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 4

Ingredients
For the black pepper-crusted mackerel
4 fillets fresh mackerel, pin-boned
2 tsp Dijon mustard
3 tbsp cracked black pepper
For the celery salad
½ head celery with leaves, sliced
110g/4oz walnut halves
2 green apples, cored and cut into wedges
2 red apples, cored and cut into wedges
For the dressing
1 tbsp Dijon mustard
1 lemon, juice only
3 tbsp olive oil
Method
For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper.

Place on a baking tray and put under the grill for 3-4 minutes.

For the celery salad, put all the ingredients in a large bowl and mix together.

For the dressing, put all the dressing ingredients in a small bowl and whisk.

Just before serving pour the dressing over the salad

To serve, place the mackerel fillets on each of four plates with the salad alongside.

24/09/2022

Barnsley chops with Cumberland sauce
5 ratings
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Barnsley chops with Cumberland sauce
A double-sided chop deserves pride of place at the dinner table, so serve this tender and juicy lamb recipe with a classic Cumberland sauce.

By The Hairy Bikers
From Hairy Bikers' Best of British
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients
For the chops
2 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
4 tbsp chopped fresh mint
1 tsp sea salt
freshly ground black pepper
4 x 375g/13oz Barnsley chops
2 tbsp sunflower oil
For the Cumberland sauce
1 orange, zest cut into matchsticks, juiced
1 piece stem ginger, drained and cut into very fine strips
50ml/2fl oz ruby port
150g/5fl oz redcurrant jelly
½ lemon, juice only
Method
For the chops, mix all the herbs with the salt and plenty of freshly ground black pepper in a bowl. Place a quarter of the herb mixture onto a plate and rub into both sides of one of the chops. Repeat with the rest of the herb mixture and the remaining three chops until all are coated with the herbs.

For the Cumberland sauce, put the orange zest in a small saucepan, cover with 250ml/10fl oz cold water and bring to the boil for 8-10 minutes, then drain in a sieve and set aside.

Bring the orange juice, port, redcurrant jelly and lemon juice to a simmer in a small saucepan. Cook for 8-10 minutes over a low heat, or until the jelly dissolves.

Stir in the orange and ginger strips and continue simmering gently for a further 2-3 minutes until the sauce is slightly darker in colour and syrupy. Remove from the heat and leave to stand at room temperature. The sauce will continue to thicken as it cools. Serve warm or cold. (If the sauce thickens too much, add a little water and reheat gently before serving.)

Preheat the oven to 180C/350F/Gas 4.

Heat the oil in a large heavy-based frying pan and fry the chops over a high heat for three minutes on each side until browned but not cooked through.

Prop up the chops on the fat and cook for 2-3 minutes more until the fat is browned and rendered slightly. Transfer to the chops to a baking tray and cook in the centre of the oven for a further six minutes for medium and 8-10 minutes for well done. Remove from the oven and leave to rest for five minutes before serving.

Put the chops on warmed plates and spoon over a little of the warm Cumberland sauce. Garnish with fresh herbs.

24/09/2022

Barfi
5 ratings
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Barfi
Barfi is a dense, milky, Indian fudge. Maunika Gowardhan combines peanut, ginger and chocolate in these moreish little treats!

You will need a 28x20cm/11x8in baking dish to make this recipe.

By Maunika Gowardhan
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Preparation time

over 2 hours

Cooking time

10 to 30 mins

Serves

Makes 18-20

Dietary

Vegetarian

Ingredients
20g/¾oz unsalted butter
400g/14oz condensed milk
100ml/3½fl oz double cream
4 tbsp smooth peanut butter
200g/7oz milk powder
80g/3oz stem ginger, roughly chopped
60g/2¼oz flaked almonds
75g/2½oz dark chocolate chips
Recipe tips
Method
Melt the butter in a large, heavy-bottomed saucepan over a low heat. Add the condensed milk and double cream, then add the peanut butter and mix thoroughly for 1-2 minutes until the mixture is well combined.

Add the milk powder a little at a time, whisking thoroughly until the mixture becomes a smooth fudge consistency. Add the stem ginger and half the almonds and mix.

Line a 28x20cm/11x8in baking dish with greaseproof paper and pour the barfi mixture into the lined baking dish. Flatten the mixture, allow it to cool to room temperature, then top with the chocolate chips and the remaining almonds. Pat the toppings gently into the barfi, then refrigerate for 6–8 hours until the barfi has set. Cut into squares and serve.

24/09/2022

Barbecued veal chops with fresh herbs and salmoriglio
2 ratings
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Barbecued veal chops with fresh herbs and salmoriglio

By Valentine Warner
From What to Eat Now
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Preparation time

overnight

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients
4 x 200g/7oz thick-cut rose veal loin chops
4 tbsp extra virgin olive oil
2 tbsp fennel seeds
large bunch fresh sage, roughly torn
6-8 sprigs fresh thyme, broken into smaller lengths
4 large sprigs fresh rosemary, broken into smaller lengths
2 garlic bulbs, cut in half horizontally, then broken into smaller pieces
2 unwaxed lemons, rind peeled from the fruit in long strips
freshly ground black pepper
sea salt flakes
For the salmoriglio
large handful finely chopped fresh marjoram leaves
5 tbsp extra virgin olive oil
½ lemon, juice only, plus lemon wedges, to serve
½ tsp sea salt flakes
How-to-videos
Method
Rub the veal chops all over with the olive oil. Place them into a large, shallow dish, then sprinkle over the fennel seeds.

Sprinkle the sage leaves, thyme sprigs, rosemary sprigs, garlic and strips of lemon rind over the veal chops. Season, to taste, with freshly ground black pepper.

Cover the dish with cling film and chill in the fridge for 4-6 hours, turning the veal chops over after three hours.

Thirty minutes before you want to start cooking, light the barbecue outdoors.

When the coals are white hot and the flames have died down, season the marinated veal chops with salt, then place them onto a rack set over the hot coals. Sprinkle over the herbs used in the marinade, allowing them to smoke and burn where they fall.

Cook the veal chops for 5-6 minutes on each side, or until charred on both sides but tender, pink and juicy inside (cut one of the veal chops open to check).

When the veal chops are cooked to your liking, remove from the coals and set aside to rest for 4-5 minutes.

Meanwhile, for the salmoriglio, in a bowl, mix together the chopped marjoram, olive oil, lemon juice and sea salt flakes until well combined. Stir well and set aside for 8-10 minutes to allow the flavours to infuse.

To serve, place one veal chop into the centre of each of four serving plates. Spoon over the salmoriglio sauce.

19/09/2022

Avocado hummus
5 ratings
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Avocado hummus
A great combination of guacamole and hummus with a spike of hot Tabasco - scoop up with toasted pitta bread.

By Gizzi Erskine
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Preparation time

30 mins to 1 hour

Cooking time

no cooking required

Serves

Serves 6

Dietary

Vegetarian

Ingredients
1 ripe avocado, cut in half, skin and stone removed
400g tin chickpeas, drained and rinsed
1 garlic clove, finely chopped
1–2 lemons, juice only
½ tsp Tabasco sauce
½ tsp ground cumin
sea salt, to taste
6 ready-made pitta breads, to serve
How-to-videos
Method
Blend all of the ingredients in a food processor until smooth.

Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for 1 hour.

Serve in bowls with pitta breads.

19/09/2022

Avocado eggs
5 ratings
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Avocado eggs
This satisfying brunch dish is the perfect way to start your day. When baked, the avocado becomes extra rich and creamy. Feel free to experiment with different toppings!

Each serving provides 475 kcal, 17g protein, 3g carbohydrates (of which 1.5g sugars), 42g fat (of which 14g saturates), 6g fibre and 0.6g salt.

By Philippa Davis
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Dietary

Vegetarian

Ingredients
2 large avocados, at room temperature, halved and stones removed
4 small free-range eggs
4 tsp double cream
2 cherry tomatoes, cut into quarters
20g/1¾oz cheddar, grated
1 spring onion, finely sliced
4 pinches chilli flakes
salt and freshly ground black pepper
Recipe tips
Method
Preheat the oven to 200C/180C Fan/Gas 6.

Scoop out 1 tablespoon of flesh from each avocado half, scooping an even layer across the surface rather than downwards. Set aside the avocado halves. Use the 4 tablespoons of removed avocado flesh to make guacamole or simply season to taste with lemon juice and olive oil and spread on toast.

Working with each reserved avocado half in turn, use a ramekin or a cup to keep the avocado half stable and cut side up while you add the filling. Season with salt and pepper before adding 1 teaspoon of cream to the avocado half. Crack an egg into the half. Top with a quarter of the tomato, cheese and spring onion and a pinch of chilli flakes. Repeat for the other avocado halves, then transfer the ramekins to a baking tray, making sure not to spill any of the egg! Alternatively, you can balance the avocados in a muffin tin.

Bake in the oven on the middle shelf for about 10–12 minutes or until the whites are just cooked. Serve immediately.

19/09/2022

Avocado and bacon salad
2 ratings
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Avocado and bacon salad
Try James Martin's super easy salad - avocado will help you on your way to 5-a-day and make you feel fuller for longer.

By James Martin
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

Ingredients
For the salad
2 back bacon slices, fat trimmed
1 Little Gem lettuce, leaves separated, chopped
1 avocado, peeled, stone removed, chopped
For the dressing
squeeze of lemon juice
2 tbsp olive oil
¼ garlic clove, crushed
¼ tsp Dijon mustard
For the croutons
2 thick slices bread, cut into chunks
1 tbsp oil
How-to-videos
Method
Heat a large frying pan and fry the bacon until it is crisp and browned on both sides. When the bacon is cool enough to handle slice into thin pieces, trimming any visible fat off.

Put all of the salad ingredients in a bowl and set aside.

For the dressing, put all the dressing ingredients in a bowl and combine thoroughly to form a smooth dressing.

For the croutons, heat the oil in a frying pan and, when hot, add the bread cubes. Cook 2-3 minutes, or until golden.

Add the croutons to the salad bowl and drizzle over the salad dressing.

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