Aug 02, 2020
MasterChef champ Riyadh Khalaf shares his recipes for a special summer lunch
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MORE than four million viewers tuned in to see YouTuber Riyadh Khalaf triumph in the Celebrity MasterChef final this week.
Now the 28-year-old has created a special summer lunch for Sun on Sunday readers. He says: “These recipes are perfect for a Sunday feast – not too heavy, colourful, packed with flavour and super-impressive.4MasterChef champ Riyadh Khalaf has created a special summer lunch for Sun on Sunday readers with delicious recipes Credit: refer to caption
“Allowing your guests to get their hands dirty is all part of the fun when serving up the beer-battered fish tacos as the main course. They are a favourite in my house, with my boyfriend requesting that I cook them almost weekly!
“Having your guests pick and choose their own taco toppings will make for a longer and more interactive dinner. I promise, this recipe always leads to great conversation. At the end of a meal, I want a dessert that isn’t too sickly sweet or so gut-busting I will need a nap.
“I’ve chosen simple and delicious orange-infused chocolate pots that will melt in the mouth. If it’s a particularly hot day, pop them into the fridge for 30 minutes before serving.
“When that cool and firm zesty chocolate hits your lips, it will blow your mind. I hope you enjoy making – and, more importantly, devouring – these favourite Sunday summer recipes.”STARTER Two chorizo Scotch eggs 4Serve the eggs on a small plate with a side salad of watercress or rocket and sliced pink radishesCredit: Getty Images - Getty
- For the Scotch eggs: 2 golden yolk eggs; meat from 4 sausages; chorizo (about a third of the amount of sausage meat used); 1 tspn smoked paprika; pinch of salt and pepper; plain flour; 2 eggs (for egg wash); panko breadcrumbs (or alternative); flavourless oil for deep frying; handful of watercress; a few small radishes, sliced; a glug of apple cider vinegar (or white wine vinegar); a sprinkling of toasted sunflower and pumpkin seeds.
- For the salad dressing: Splash of extra virgin olive oil and balsamic vinegar; 3-4 garlic cloves; 5 tbsp mayonnaise; 1 tspn mixed herbs; a squeeze of lemon juice.
METHOD: Put your eggs in boiling water for 7 minutes and then immediately into ice-cold water to stop them cooking further. Heat your oil to 180C while you prepare the rest of the ingredients. To make the dressing, wrap the garlic cloves in tin foil and put in the oven at 180C for 10-15 minutes. Put the garlic cloves in a blender with the mayo, lemon juice and mixed herbs, and blitz until it is smooth.
Serve in a small sauce pot. In a blender or food processor, blitz your chorizo for a few seconds until it breaks apart. Mix the chorizo with the sausage meat and add salt, pepper and the smoked paprika. When the eggs have fully cooled, gently peel the shell from them.
Grab a golf ball-sized mound of sausage and chorizo meat and flatten in your palm to make a patty. Mould the meat evenly around the egg, making sure it is fully sealed. Place the flour, egg wash and panko breadcrumbs into three separate bowls. Roll the Scotch egg in the flour then dip it into the egg wash and finally roll it in the breadcrumbs.
When the oil has reached the correct temperature gently lower in the Scotch egg. Keep an eye on it. It should cook in 8-10 minutes. Make sure the crust doesn’t go too dark. Take the Scotch egg out of the oil and roll it gently on some kitchen paper to drain the excess oil. Serve the eggs on a small plate with a side salad of watercress or rocket, sliced pink radishes, toasted sunflower and pumpkin seeds and the garlic dressing.MAIN Beer-battered fish tacos 4Having your guests pick and choose their own taco toppings will make for a longer and more interactive dinnerCredit: Alamy
- Beer-battered fish: 400g white fish cut into strips (cod, pollock or hake will work); 150ml beer, light ale or lager, chilled; 115g plain flour; 1tsp baking powder; 1 tspn salt; sunflower oil for frying.
- Tortillas and filling: 8 or so soft corn tortillas; ½ red onion; a glug of clear vinegar (apple cider vinegar or white wine vinegar); 1 tbsp sugar; 1 corn on the cob; 1 large tomato; few sprigs of coriander; 1 avocado; pinch of chilli flakes.
METHOD: Finely slice the red onion and submerge in the vinegar with the sugar then leave to pickle for about 20 minutes while you prepare the rest of the ingredients. Roughly dice the tomato into small chunks. Finely chop the coriander and mix into the tomato. Add a healthy pinch of salt and pepper and add to a serving bowl.
Half the avocado and scoop out the flesh. Roughly mash in a bowl with the chilli flakes to make a simple guacamole. Char the corn on a barbecue, griddle pan or frying pan until it is cooked and develops a slight brown colouring. Once ready, use a knife to cut off the kernels and serve in a bowl. Pour the beer into a medium-size bowl and slowly add the flour, baking powder and salt while gently whisking.
Once the mixture is uniform and without lumps, stop whisking. Slice your fish as thin or thick as you like. Remember, the bigger the piece of fish, the longer it will take to cook. Coat the slices of fish in flour then dip into your batter mix. Let the excess batter drip off then gently drop them into the hot oil, which should be at 180C. The fish should only take 2-3 minutes to cook. They are done when they turn golden-brown.
Gently tip them on to some kitchen roll to absorb excess oil.Drain the vinegar and sugar mixture from the sliced red onions just before serving. Serve the battered fish, tortillas and toppings separately and allow your guests to have fun constructing their own delicious tacos. Add Tabasco or a simple salsa verde if you wish. Enjoy!DESSERT Orange-infused salted chocolate pots 4When that cool and firm zesty chocolate hits your lips, it will blow your mindCredit: Alamy
- 200ml double cream
- 40ml whole milk
- 200g 70 per cent dark chocolate, chopped
- 30ml extra-virgin olive oil, plus extra to serve
- A large orange
- 1 capful of orange essence
- 50g of brown sugar
- A splash of water
- Coarse sea salt to serve
METHOD: Heat the cream and milk in a pot. Once it starts to simmer, pour the hot liquid over the chocolate in a bowl. Gently mix until the chocolate has fully dissolved, then add the olive oil. Don’t stir for too long, as you don’t want the mixture to split.
Zest half of the orange into the mixture and add the capful of orange essence. Add less of the essence if you prefer a more subtle orange flavour. Pour the mixture into small serving pots then leave to cool and set at room temperature. Cut the orange in half and gently separate the segments, making sure to remove ragged, unsightly pith where possible.
Add the brown sugar and a little water to a small pot and bring to a simmer. Add the segments of orange to the syrup and leave it to caramelise slightly. Serve the pots with one glossy, syrup-laden orange segment placed on top plus a light sprinkling of the sea salt to taste.Man says he’s created the perfect recipe to match Domino’s garlic dip - and it’s healthier than the real deal
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News Source: the-sun.com
Con Ed, Orange & Rockland Utilities Fined $10.75M For Response To 2018 Winter Storm
While still catching heat for their response to Tropical Storm Isaias, utility companies in the Hudson Valley have been ordered to pay a record settlement for their response to the 2018 winter storms that left thousands in the dark.
The New York State Public Service Commission announced a $10.75 million settlement with Con Edison and Orange & Rockland Utilities over their preparation and responses to storms in 2018 that left 293,000 customers without power.
Under the terms of the agreement, the companies agree to settle alleged violations of their emergency response plans for a combined $10.75 million in ratepayer benefit.
Con Edison has been ordered to pay $9.5 million, while Orange & Rockland will foot $1.25 million of the fine. On May 20 last year, the companies also adopted the combined 144 storm plan recommendations made by the Department.
The settlement is the largest ever of its kind for failure to adequately execute a utility emergency response plan.
According to the Public Service Commission, the settlement funds will be used for the companies’ electric ratepayer benefit at their next rate cases, allowing for ratepayer input on the funds’ use. Both companies also admitted to certain violations of their emergency response plans and the associated Commission orders and regulation.
The first storm, Winter Storm Riley, occurred on March 2 and 3 2018, resulting in nearly 150,000 outages in Con Edison's service territory and 50,000 customer outages in O&R's service area.
Days later, on March 7, the companies' territories were struck again by Winter Storm Quinn, which resulted in 66,000 customer outages for Con Edison and 31,500 customer outages for O&R.
Officials noted that the current settlement is unrelated to ongoing investigations of Con Edison and other New York utility companies’ response to Isaias.
"Utilities have a duty to their customers to be prepared for a storm, to restore power as safely and as quickly as possible, and to keep customers accurately informed during any such event," Commission Chair John Rhodes stated.
"The terms of the joint settlement are consistent with the environmental, social, and economic policies of the Commission and the State and in the public interest. Our decision today clearly demonstrates that if a utility fails, in whole or in part, to meet this standard, the company's shareholders will be held accountable.”
Con Edison offered a statement following the announcement of the settlement.
“As we do after every large event, we examined our performance following storms Riley and Quinn and looked for ways to improve,” company officials stated. “We then took numerous steps to protect our customers and equipment, enhance restoration processes, and improve our information systems.
“We are engaged in continuous improvement in our reliability, resiliency and storm response, including implementation of a climate change resilience plan, because it is essential at a time when climate change is making severe weather events more frequent and devastating for our customers.”