The zingy sweetness of the quince goes beautifully with the rosy lamb.
If you like, add a handful of rocket and/or coriander leaves to the salad, but it's delicious just as it is.
Serves four as a starter, two as a main.
1 tsp coriander seeds
1 tsp cumin seeds
Zest of 1 orange
¼-½ tsp chilli flakes
3 tbsp extra-virgin olive oil
500g lamb leg steak, butterflied (ask the butcher to do this for you), trimmed of excess fat
1 large quince, washed but unpeeled
2 tbsp runny honey
Juice of 1 lemon
1 sprig fresh rosemary
Flaky sea salt and freshly ground black pepper
In a small, dry frying pan over a medium heat, toast the coriander and cumin seeds until just fragrant – about a minute.
Grind roughly with a pestle and mortar, and combine in a bowl with the orange zest, chilli flakes and oil.
Add the lamb, rubbing the marinade well into the surface; cover and marinate for two to four hours, turning over once or twice.
Halve the quince lengthways, remove the core, then cut each half into four segments.
Put these into a small pan with the honey, lemon juice, rosemary and enough water just to cover.
Bring to a simmer, partially cover and poach gently until tender – depending on the size of the quince, about 30-45 minutes.
Remove from the poaching liquid with a slotted spoon and place in the marinade with the lamb.
Turn everything over with your hands so the quince slices are well coated.
Warm up a small griddle pan or frying pan over a high heat.
Fry the seasoned lamb steak for a couple of minutes a side, then leave on a warmed plate to rest for five minutes while you cook the quince.
Griddle or fry the quince segments on both sides until starting to caramelise.
Cut the lamb into thin slices and arrange on plates with the quince.
Deglaze the pan with some of the poaching liquid, then pour the pan juices over the meat and fruit, sprinkle on some flaky sea salt and serve immediately.
- Quince recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian
Friday 19 October 2018
Lamb and quince tagine.
Traditionally the meat for tagines is not browned (Moroccans would no doubt frown on this) but I think it gives the dish a better flavour and appearance.
Preparation time: 25 minutes
Cooking time: 90 minutes
Total time: 1 hour 55 minutes 60 minutes 55 minutes
Serves: 4
Ingredients
half tsp Cumin seeds
half tsp Coriander seeds
100g Unsalted butter
4 Lamb shanks
1 tsp Ground ginger
half tsp Cayenne pepper
3 Garlic cloves, crushed
2 Large onions, roughly chopped
400ml Lamb stock
half Cinnamon stick
4 tbsp Clear honey
20g Fresh coriander leaves, coarsely chopped
1 Quince, peeled, quartered and cored
1 Lemon, juice and 2 strips of rind
half tsp Saffron, dissolved in 2 tbsp boiling water
Method
Grind the cumin and coriander together.
Heat 75g butter in a large casserole and brown the lamb on all sides.
Remove the meat and set aside.
Add all the spices (except the saffron), and the garlic and onions; cook for 2 minutes.
Season and add the stock.
Add 2 tbsp honey and about a third of the coriander.
Bring to the boil, return the lamb to the casserole, then turn down to a simmer.
Cover and cook over a low heat for 1.5 hours until meltingly tender.
Meanwhile, put the quince in a small saucepan and cover with water.
Add the lemon rind, juice and the remaining honey.
Bring to the boil, then simmer for 15–20 minutes until tender.
When the lamb is cooked, remove the shanks and cinnamon stick and keep warm.
Add about 4 tbsp of the quince poaching liquid, the saffron and its water.
Bring to the boil and reduce to a thickish sauce. Taste and season.
Slice the quince and heat the remaining butter in a frying pan.
Sauté the quince slices until golden.
Return the lamb to the casserole and heat everything through.
Gently stir in the remaining coriander and add the quince.
Serve immediately with couscous or bread.
Drinks recommendation
The Corker recommends- The rich exoticism of a Spanish blend melds seamlessly with the complex spicing and sweetness of such a subtle tagine.
- Quince recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian: Hot lamb and quince salad.
- Lamb and quince tagine
Preparation time: 25 minutes
Cooking time: 90 minutes
Total time: 1 hour 55 minutes 60 minutes 55 minutes
Serves: 4
Ingredients
half tsp Cumin seeds
half tsp Coriander seeds
100g Unsalted butter
4 Lamb shanks
1 tsp Ground ginger
half tsp Cayenne pepper
3 Garlic cloves, crushed
2 Large onions, roughly chopped
400ml Lamb stock
half Cinnamon stick
4 tbsp Clear honey
20g Fresh coriander leaves, coarsely chopped
1 Quince, peeled, quartered and cored
1 Lemon, juice and 2 strips of rind
half tsp Saffron, dissolved in 2 tbsp boiling water
Method
Grind the cumin and coriander together.
Heat 75g butter in a large casserole and brown the lamb on all sides.
Remove the meat and set aside.
Add all the spices (except the saffron), and the garlic and onions; cook for 2 minutes.
Season and add the stock.
Add 2 tbsp honey and about a third of the coriander.
Bring to the boil, return the lamb to the casserole, then turn down to a simmer.
Cover and cook over a low heat for 1.5 hours until meltingly tender.
Meanwhile, put the quince in a small saucepan and cover with water.
Add the lemon rind, juice and the remaining honey.
Bring to the boil, then simmer for 15–20 minutes until tender.
When the lamb is cooked, remove the shanks and cinnamon stick and keep warm.
Add about 4 tbsp of the quince poaching liquid, the saffron and its water.
Bring to the boil and reduce to a thickish sauce. Taste and season.
Slice the quince and heat the remaining butter in a frying pan.
Sauté the quince slices until golden.
Return the lamb to the casserole and heat everything through.
Gently stir in the remaining coriander and add the quince.
Serve immediately with couscous or bread.
Drinks recommendation
The Corker recommends- The rich exoticism of a Spanish blend melds seamlessly with the complex spicing and sweetness of such a subtle tagine.
- Quince recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian: Hot lamb and quince salad.
- Lamb and quince tagine
Monday 15 October 2018
The Pauper's Cookbook.
Before culinary queen Delia Smith and star homemaker Kirstie Allsopp there was Jocasta Innes, a domestic goddess pioneer who taught the world that a great deal of imagination can make a little budget go surprisingly far in the kitchen and all around the home.
‘43 years after it was first published, The Pauper's Cookbook should still have a place in every modern kitchen’
Jocasta Innes. Cookery writer, interior designer. May 21, 1934 - April 20, 2013. Aged 78.
- At Jocasta Innes’ House | Spitalfields Life
- So Long, Sir Richard MacCormac | Spitalfields Life
- The Pauper's Cookbook: Amazon.co.uk: Jocasta Innes: 9780711235618: Books
‘43 years after it was first published, The Pauper's Cookbook should still have a place in every modern kitchen’
Jocasta Innes. Cookery writer, interior designer. May 21, 1934 - April 20, 2013. Aged 78.
- At Jocasta Innes’ House | Spitalfields Life
- So Long, Sir Richard MacCormac | Spitalfields Life
- The Pauper's Cookbook: Amazon.co.uk: Jocasta Innes: 9780711235618: Books
Kharcho - Caucasian mutton soup.
Mutton lamb or beef brisket.
Lamb which should be cut into small pieces.
We warm the thick thick-bottomed pan and throw mutton into it without any butter, i.e. dry.
“Dry” stewing is generally one of the characteristic methods of Georgian cuisine, often applied to chicken.
The meat should browned for about 15 minutes, after which finely chopped onion is poured into the pan and stewed with the lamb for another 15 minutes.
The ratio of meat and onion is 1:1.
After stewing onions to an intense smell, boiling water is poured into the pan (2:1 to the total weight of meat and onions) and cooked over low heat for about an hour.
An hour later, rice is poured — about half a cup into 2 liters of water — they are stirred and boiled for another 20 minutes.
Garlic is pounded with salt and stinging chilli pepper, black pepper is crushed separately - 8-10 peas, cumin and coriander - in a dessert spoon, finely cut a large bunch of Coriander and put everything in the kharcho 2–3 minutes until ready, then add half a cup of tkemali (Georgian sour plum sauce made of cherry plums) or a quarter cup of red wine vinegar or dried plums.
So:
In a large saucepan or Dutch oven, melt the butter and brown the lamb cubes on all sides.
Add the chopped onion, tomato paste and garlic, and sauté 2 minutes, adding more butter, if necessary.
Add the water or stock and 1 teaspoon optional salt.
Bring to a boil, skimming any foam that rises to the surface, reduce heat and simmer, partially covered, for 1 1/2 hours.
Add dried plums and rinsed and drained rice.
Return to a boil, reduce heat and simmer, covered, for 20 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan.
If soup becomes too thick, add more stock or water.
Serve in heated bowls and garnish with chopped dill, if desired.
- Beef Soup (Kharcho) Recipe - NatashasKitchen.com
- Kharcho - Wikipedia
- The 10 Dishes That Will Make You Fall in Love With Georgian Food | Serious Eats
Ginger and walnut carrot cake.
This is very different from the richly sweet, loftily layered and aerated American original with its ginger-spiked cream cheese icing .
200g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground ginger
¼ tsp fine sea salt
175g soft light brown sugar
2 large eggs, at room temperature
200ml vegetable oil, plus more for greasing
200g carrots, peeled and coarsely grated
100g walnut pieces, roughly chopped or crumbled
75g crystallised ginger, finely chopped (Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar.
Then chop them finely, though not obsessively.)
For the icing
100g soft unsalted butter
100g icing sugar, sieved if lumpy
1 tsp corn flour
100g full-fat cream cheese, fridge-cold
1 tbsp coarsely grated fresh ginger
To decorate
25g walnut pieces, roughly chopped or crumbled
25g crystallised ginger, finely chopped
Heat the oven to 170c/335F/gas mark 3.
Grease the sides and line the base of a 20cm springform cake tin with baking parchment.
Put the flour, baking powder, bicarb, ground ginger and salt into a large bowl and mix with a fork.
Beat the sugar, eggs and oil in another large bowl until completely mixed together, then gradually add the flour mixture, scraping the bowl to rescue and incorporate any flour clinging to the edges.
At this stage, the mixture may seem alarmingly stiff, but the carrots will loosen it up.
So, beat in the carrots, then fold in 100g prepared walnuts and 75g crystallised ginger, until everything is evenly combined.
Spoon and scrape into the prepared cake tin.
Don’t worry if it looks as if you haven’t got nearly enough batter, because the cake will rise well as it bakes.
Smooth the top and pop in the oven (this is when to make the icing: see the next step) for 45–55 minutes.
When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin, and a cake tester will come out with just a few crumbs stuck to it.
Transfer to a wire rack and leave to cool in its tin.
As soon as the cake’s in the oven, get on with the icing.
Beat together the butter and icing sugar and, when creamily combined, beat in the corn flour, followed by half the cream cheese.
Once that’s incorporated, beat in the remaining half.
Be careful at all times not to over-beat or the icing will get too runny.
Starting with the grated ginger on a plate, get out a piece of kitchen roll and, moving quickly, spoon the grated ginger into the centre, bring up the edges of the paper, holding them together to form a little swag bag, and press on it over the bowl to squeeze out the intense ginger juice.
Beat this into the frosting bowl.
Cover with cling-film and refrigerate.
When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency.
Beat briefly to help this along and make sure it’s smooth.
Unclip and release the cake from its tin, unmoulding it, and sit it on a cake stand or plate.
Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts and ginger on top.
From Nigella Lawson.
- Ginger and walnut carrot cake recipe - BBC Food
200g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground ginger
¼ tsp fine sea salt
175g soft light brown sugar
2 large eggs, at room temperature
200ml vegetable oil, plus more for greasing
200g carrots, peeled and coarsely grated
100g walnut pieces, roughly chopped or crumbled
75g crystallised ginger, finely chopped (Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar.
Then chop them finely, though not obsessively.)
For the icing
100g soft unsalted butter
100g icing sugar, sieved if lumpy
1 tsp corn flour
100g full-fat cream cheese, fridge-cold
1 tbsp coarsely grated fresh ginger
To decorate
25g walnut pieces, roughly chopped or crumbled
25g crystallised ginger, finely chopped
Heat the oven to 170c/335F/gas mark 3.
Grease the sides and line the base of a 20cm springform cake tin with baking parchment.
Put the flour, baking powder, bicarb, ground ginger and salt into a large bowl and mix with a fork.
Beat the sugar, eggs and oil in another large bowl until completely mixed together, then gradually add the flour mixture, scraping the bowl to rescue and incorporate any flour clinging to the edges.
At this stage, the mixture may seem alarmingly stiff, but the carrots will loosen it up.
So, beat in the carrots, then fold in 100g prepared walnuts and 75g crystallised ginger, until everything is evenly combined.
Spoon and scrape into the prepared cake tin.
Don’t worry if it looks as if you haven’t got nearly enough batter, because the cake will rise well as it bakes.
Smooth the top and pop in the oven (this is when to make the icing: see the next step) for 45–55 minutes.
When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin, and a cake tester will come out with just a few crumbs stuck to it.
Transfer to a wire rack and leave to cool in its tin.
As soon as the cake’s in the oven, get on with the icing.
Beat together the butter and icing sugar and, when creamily combined, beat in the corn flour, followed by half the cream cheese.
Once that’s incorporated, beat in the remaining half.
Be careful at all times not to over-beat or the icing will get too runny.
Starting with the grated ginger on a plate, get out a piece of kitchen roll and, moving quickly, spoon the grated ginger into the centre, bring up the edges of the paper, holding them together to form a little swag bag, and press on it over the bowl to squeeze out the intense ginger juice.
Beat this into the frosting bowl.
Cover with cling-film and refrigerate.
When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency.
Beat briefly to help this along and make sure it’s smooth.
Unclip and release the cake from its tin, unmoulding it, and sit it on a cake stand or plate.
Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts and ginger on top.
From Nigella Lawson.
- Ginger and walnut carrot cake recipe - BBC Food
Sunday 14 October 2018
Pasta Gemelli with Anchovies, Tomato and Mascarpone.
Serves 2
Ingredients
175g gemelli pasta
salt, for pasta water
1 tbsp regular olive oil
6 anchovy fillets, finely chopped
1 clove of garlic, peeled and minced
¼ tsp dried chilli flakes
150g cherry tomatoes, halved across the equator
4 tbsp (60ml) dry white vermouth (chicken stock or possibly vegetable stock)
2 tbsp mascarpone
1 tbsp Parmesan, finely grated, plus more to serve
2 tbsp finely chopped flat-leaf parsley leaves, plus more to serve
Method
Put a pan of water on to boil for the pasta. (Although you don’t need to start cooking your sauce till the pasta’s in, I’d get everything ready for it while you wait.)
Once it’s come to the boil, salt generously and add the pasta.
Check the pasta packet for advised cooking times, but do start tasting a good 2 minutes before you’re told it should be ready.
Once the pasta is in, put the oil and finely chopped anchovies into a heavy-based wok, or other capacious pan, and cook, stirring over a medium heat for about a minute, or until the anchovies have almost dissolved into the oil.
Stir in the garlic and chilli flakes, then turn the heat up a little and tumble in the tomatoes, stirring them gently for about 2 minutes, or until they are beginning to soften.
Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for around another 2 minutes until they have broken down a little in the thickened, reduced, now orange-tinted liquid.
Take the pan off the heat, stir in the mascarpone and, when it’s all melted into the sauce, duly stir in the Parmesan and parsley.
Before you drain the pasta, lower in a cup to remove some of the cooking water.
Or use a mesh ladle or pasta claw to transfer the gemelli directly.
Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta.
Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed.
Sprinkle with a little parsley and take the Parmesan to the table to serve.
- Gemelli with Anchovies, Tomato and Mascarpone - Penguin Books Australia
- Nigella Lawson: exclusive recipes from her new book, At My Table | Food | The Guardian
Ingredients
175g gemelli pasta
salt, for pasta water
1 tbsp regular olive oil
6 anchovy fillets, finely chopped
1 clove of garlic, peeled and minced
¼ tsp dried chilli flakes
150g cherry tomatoes, halved across the equator
4 tbsp (60ml) dry white vermouth (chicken stock or possibly vegetable stock)
2 tbsp mascarpone
1 tbsp Parmesan, finely grated, plus more to serve
2 tbsp finely chopped flat-leaf parsley leaves, plus more to serve
Method
Put a pan of water on to boil for the pasta. (Although you don’t need to start cooking your sauce till the pasta’s in, I’d get everything ready for it while you wait.)
Once it’s come to the boil, salt generously and add the pasta.
Check the pasta packet for advised cooking times, but do start tasting a good 2 minutes before you’re told it should be ready.
Once the pasta is in, put the oil and finely chopped anchovies into a heavy-based wok, or other capacious pan, and cook, stirring over a medium heat for about a minute, or until the anchovies have almost dissolved into the oil.
Stir in the garlic and chilli flakes, then turn the heat up a little and tumble in the tomatoes, stirring them gently for about 2 minutes, or until they are beginning to soften.
Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for around another 2 minutes until they have broken down a little in the thickened, reduced, now orange-tinted liquid.
Take the pan off the heat, stir in the mascarpone and, when it’s all melted into the sauce, duly stir in the Parmesan and parsley.
Before you drain the pasta, lower in a cup to remove some of the cooking water.
Or use a mesh ladle or pasta claw to transfer the gemelli directly.
Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta.
Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed.
Sprinkle with a little parsley and take the Parmesan to the table to serve.
- Gemelli with Anchovies, Tomato and Mascarpone - Penguin Books Australia
- Nigella Lawson: exclusive recipes from her new book, At My Table | Food | The Guardian
Friday 12 October 2018
Yogurt Cake.
135 grams yogurt
200 grams caster sugar
3 large eggs
200 grams plain flour
2 tsp baking powder
0.5 tsp salt
125 ml sunflower oil
Fresh strawberries and icing sugar, to serve
Preheat oven to 180 C.
Grease and line a 22cm/9 inch round cake tin.
Combine yogurt, sugar and eggs in a large bowl and beat until well combined.
Sift in the flour, baking powder and salt, and mix well.
Fold in the sunflower oil until incorporated, taking care not to over mix.
Spoon into the prepared baking tin and bake in the centre of the oven for 45-50 minutes.
Leave to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Serve with fresh strawberries and a light dusting of icing sugar.
- French-Style Strawberry Yogurt Cake – Onken
- Yogurt Cake Recipe | Chocolate & Zucchini
- Quick and Easy Recipe: Yogurt Cake | Kitchn
Thursday 20 September 2018
How To Cook The Perfect Sausage.
- How To Cook The Perfect Sausage - Our Guide | Farmison™ - All about Sausage!
- Remove the sausage from the chiller 20 minutes before cooking, this will enable the sausage to cook evenly & stop the skin from splitting on contact with the heat
- Use a heavy based non stick frying pan, place on a low to medium heat
- Add a tsp. of duck or goose fat to the pan, then swirl around until the base is fully coated then tip away any excess fat.
- Place the sausages in the pan, making sure there not touching each other & keep on a constant heat, turn regularly so the sausages get a light golden colour, 10 to 12 minutes for a traditional thick sausage.
- At this point turn the heat up a little to create a rich dark caramel colour, this will only take a few more minutes turning the sausages regularly.
- Once cooked the sausage will be firm to touch, with a internal temperature of 70°C, the secret now is to let the sausages rest for a few minutes, just like you would a steak allowing the expanded protein cells to relax, giving you a tender, juicy sausage.
- Remove the sausage from the chiller 20 minutes before cooking, this will enable the sausage to cook evenly & stop the skin from splitting on contact with the heat
- Use a heavy based non stick frying pan, place on a low to medium heat
- Add a tsp. of duck or goose fat to the pan, then swirl around until the base is fully coated then tip away any excess fat.
- Place the sausages in the pan, making sure there not touching each other & keep on a constant heat, turn regularly so the sausages get a light golden colour, 10 to 12 minutes for a traditional thick sausage.
- At this point turn the heat up a little to create a rich dark caramel colour, this will only take a few more minutes turning the sausages regularly.
- Once cooked the sausage will be firm to touch, with a internal temperature of 70°C, the secret now is to let the sausages rest for a few minutes, just like you would a steak allowing the expanded protein cells to relax, giving you a tender, juicy sausage.
How to cook pigs cheeks to perfection.
- How to cook pigs cheeks to perfection
Remember to remove your pigs cheeks from the packaging, pat dry and bring to room temperature
Pre heat your oven to 135C
Next choose a suitable sized oven proof casserole with a tight fitting lid
Season the meat just prior to coloring with good quality sea salt
Make a mirepoix* by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac - the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half
Take a large, heavy based frying pan, and add a few drops pomace/olive or vegetable oil
Fry the cheeks on all sides then transfer to the casserole dish
Next fry the mirepoix until lightly coloured
Then add half a bottle of red wine, cider or a favorite local ale and reduce by two thirds then add 500 ml of essential cuisine veal stock and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth
Pour the sauce over the cheeks and cover
Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a meat fork
Remove from oven, carefully take out the cheeks and keep warm
Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the cheeks ready to serve
- *mirepoix - a mixture of sautéed chopped vegetables used in various sauces.
Remember to remove your pigs cheeks from the packaging, pat dry and bring to room temperature
Pre heat your oven to 135C
Next choose a suitable sized oven proof casserole with a tight fitting lid
Season the meat just prior to coloring with good quality sea salt
Make a mirepoix* by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac - the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half
Take a large, heavy based frying pan, and add a few drops pomace/olive or vegetable oil
Fry the cheeks on all sides then transfer to the casserole dish
Next fry the mirepoix until lightly coloured
Then add half a bottle of red wine, cider or a favorite local ale and reduce by two thirds then add 500 ml of essential cuisine veal stock and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth
Pour the sauce over the cheeks and cover
Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a meat fork
Remove from oven, carefully take out the cheeks and keep warm
Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the cheeks ready to serve
- *mirepoix - a mixture of sautéed chopped vegetables used in various sauces.
Wednesday 19 September 2018
Pig's cheeks.
- Nigel Slater's pig's cheeks recipe | Food | The Guardian
Braised* pig's cheeks.
The main ingredient is something that has recently started to appear on the shelves of our local Morrisons - £1.40x3 pieces (£5.40 1kg).
Remember to remove your pigs cheeks from the packaging, pat dry and bring to room temperature.
The accompanying potatoes produce a creamy, almost "wet" mash of a very soft and velvety texture.
Serves 4.
olive oil a little
pig's cheeks 8
carrots 3
onions 2
red onion 1
celery 2
garlic 4
flour 2 tbsp
thyme a generous bunch
orange peel a short piece
bay leaves 3
red wine 1 bottle, rich and bold (OR - 2 tablespoons apple cider vinegar+2 cups hard apple cider+chicken stock; OR perhaps cider/calvados or stout)
sugar or fruit jelly 2 tbsp or so
1 tsp sweet smoked paprika (optional)
...in one word:
- equal amounts of onion, carrot and celery or my preferred choice of celeriac - the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half.
- Warm a thin film of oil in a heavy roasting tin over a moderate heat, then season the cheeks with salt and pepper and brown them lightly in the oil.
Remove and set aside.
Cut the carrots into thick slices, peel and roughly chop the onions, cut the celery into short lengths and peel and slice the garlic.
Add the carrots, onions, celery, orange peel and garlic to the pan in which you browned the cheeks, letting them soften and colour very lightly.
...in one word:
- Using the same frying pan, add the **mirepoix of vegetable and colour.
- Set the oven at 140C/gas mark 3.
Return the cheeks to the pan, tucking them among the vegetables, scatter over the flour, season with salt and black pepper, cook for a minute or two then add the thyme, the bay leaves and the wine.
Bring to the boil, cover loosely with foil or baking parchment, then bake for 2.5 to 3 hours until tender.
Check occasionally to make sure the liquid isn't reducing too far.
After an hour or so, it might be prudent to taste and add up to two tbsp of sugar, or some apple or other fruit jelly/runny honey to the gravy.
Taste and correct the seasoning and serve with the potatoes.
Braised* pig's cheeks.
The main ingredient is something that has recently started to appear on the shelves of our local Morrisons - £1.40x3 pieces (£5.40 1kg).
Remember to remove your pigs cheeks from the packaging, pat dry and bring to room temperature.
The accompanying potatoes produce a creamy, almost "wet" mash of a very soft and velvety texture.
Serves 4.
olive oil a little
pig's cheeks 8
carrots 3
onions 2
red onion 1
celery 2
garlic 4
flour 2 tbsp
thyme a generous bunch
orange peel a short piece
bay leaves 3
red wine 1 bottle, rich and bold (OR - 2 tablespoons apple cider vinegar+2 cups hard apple cider+chicken stock; OR perhaps cider/calvados or stout)
sugar or fruit jelly 2 tbsp or so
1 tsp sweet smoked paprika (optional)
...in one word:
- equal amounts of onion, carrot and celery or my preferred choice of celeriac - the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half.
- Warm a thin film of oil in a heavy roasting tin over a moderate heat, then season the cheeks with salt and pepper and brown them lightly in the oil.
Remove and set aside.
Cut the carrots into thick slices, peel and roughly chop the onions, cut the celery into short lengths and peel and slice the garlic.
Add the carrots, onions, celery, orange peel and garlic to the pan in which you browned the cheeks, letting them soften and colour very lightly.
...in one word:
- Using the same frying pan, add the **mirepoix of vegetable and colour.
- Set the oven at 140C/gas mark 3.
Return the cheeks to the pan, tucking them among the vegetables, scatter over the flour, season with salt and black pepper, cook for a minute or two then add the thyme, the bay leaves and the wine.
Bring to the boil, cover loosely with foil or baking parchment, then bake for 2.5 to 3 hours until tender.
Check occasionally to make sure the liquid isn't reducing too far.
After an hour or so, it might be prudent to taste and add up to two tbsp of sugar, or some apple or other fruit jelly/runny honey to the gravy.
Taste and correct the seasoning and serve with the potatoes.
Tuesday 11 September 2018
Veal escalopes with prosciutto and chicken livers.
Scaloppine alla Perugina - Veal escalopes with prosciutto and chicken livers.
Ingredients
Serves 4
450g of thinly sliced veal fillet/scaloppine
55 g of prosciutto, diced finely
3 salted anchovies, bones removed
1 chicken liver, chopped as finely as possible
2 cloves of garlic, minced
8 sage leaves, finely chopped
1 tablespoon capers
the juice and zest of half a lemon
half glass dry white wine
plain flour, for dredging
a few sprigs of parsley leaves picked and chopped finely
a few tablespoons of extra-virgin olive oil
salt and freshly ground black pepper
Chop the prosciutto, anchovies, chicken liver and sage leaves as finely as possible.
In a sauté pan, heat the olive oil and cook the anchovies, prosciutto, chicken liver and sage leaves for 3 minutes.
Add the capers, lemon zest and lemon juice.
Stir constantly until all the ingredients are combined and soft.
Season with salt and pepper.
Add the white wine and leave to reduce for a minute or two.
Add a tablespoon of butter and mix well.
Set aside and keep warm.
Dust the veal fillets with the flour.
In a large pan, heat the olive oil and butter on a high heat.
Cook the veal for a minute on each side.
Season with salt and pepper and transfer to a plate.
Serve the veal and pour the sauce on top.
Scatter parsley leaves on top.
Serve with rosemary potatoes.
MORE:
- Scaloppine di Pollo alla Perugina - Italian Market
Chicken Fillet with Prosciutto, Chicken Liver and Lemon
Ingredients
Serves 4
450g of thinly sliced veal fillet/scaloppine
55 g of prosciutto, diced finely
3 salted anchovies, bones removed
1 chicken liver, chopped as finely as possible
2 cloves of garlic, minced
8 sage leaves, finely chopped
1 tablespoon capers
the juice and zest of half a lemon
half glass dry white wine
plain flour, for dredging
a few sprigs of parsley leaves picked and chopped finely
a few tablespoons of extra-virgin olive oil
salt and freshly ground black pepper
Chop the prosciutto, anchovies, chicken liver and sage leaves as finely as possible.
In a sauté pan, heat the olive oil and cook the anchovies, prosciutto, chicken liver and sage leaves for 3 minutes.
Add the capers, lemon zest and lemon juice.
Stir constantly until all the ingredients are combined and soft.
Season with salt and pepper.
Add the white wine and leave to reduce for a minute or two.
Add a tablespoon of butter and mix well.
Set aside and keep warm.
Dust the veal fillets with the flour.
In a large pan, heat the olive oil and butter on a high heat.
Cook the veal for a minute on each side.
Season with salt and pepper and transfer to a plate.
Serve the veal and pour the sauce on top.
Scatter parsley leaves on top.
Serve with rosemary potatoes.
MORE:
- Scaloppine di Pollo alla Perugina - Italian Market
Chicken Fillet with Prosciutto, Chicken Liver and Lemon
Farro Bean Soup from Mimi Thorisson.
Serves 4-6
Ingredients
2 ounces finely sliced Prosciutto
1 onion finely diced
1 celery stalk, finely diced
2 small carrots, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 (14 Ounce) can chopped tomatoes
1 zucchini, diced
100 g/ 3/4 cup green lentils
150 g/ 1 cup farro
A good handful of freshly chopped fresh Basil
Red hot pepper flakes (optional)
Salt & Pepper
To Serve:
Extra Virgin Olive Oil or
Grated Parmesan, to garnish
Heat the olive oil in a large pot and cook the prosciutto for a few minutes.
Add the carrot, celery and onion and continue to cook for 5 minutes.
Add the garlic and zucchini, continue to cook for 2 minutes.
Add the can of diced tomatoes.
Season with salt & pepper, and half a teaspoon of chilli flakes (optional).
Add the equivalent of 3 to 4 cans of water.
Bring to a simmer.
Add the farro and green lentils.
Reduce the heat to low, cover and continue to cook for about 20 minutes, or until the vegetables, farro and lentils are tender.
If the soup is too thick, add more water and season accordingly.
Serve with leaves of basil, grated parmesan and a drizzle of olive oil.
Ingredients
2 ounces finely sliced Prosciutto
1 onion finely diced
1 celery stalk, finely diced
2 small carrots, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 (14 Ounce) can chopped tomatoes
1 zucchini, diced
100 g/ 3/4 cup green lentils
150 g/ 1 cup farro
A good handful of freshly chopped fresh Basil
Red hot pepper flakes (optional)
Salt & Pepper
To Serve:
Extra Virgin Olive Oil or
Grated Parmesan, to garnish
Heat the olive oil in a large pot and cook the prosciutto for a few minutes.
Add the carrot, celery and onion and continue to cook for 5 minutes.
Add the garlic and zucchini, continue to cook for 2 minutes.
Add the can of diced tomatoes.
Season with salt & pepper, and half a teaspoon of chilli flakes (optional).
Add the equivalent of 3 to 4 cans of water.
Bring to a simmer.
Add the farro and green lentils.
Reduce the heat to low, cover and continue to cook for about 20 minutes, or until the vegetables, farro and lentils are tender.
If the soup is too thick, add more water and season accordingly.
Serve with leaves of basil, grated parmesan and a drizzle of olive oil.
Saturday 8 September 2018
Richard Olney’s aubergine, tomato and ricotta gratin.
- Rachel Roddy’s recipe for aubergine, tomato and ricotta bake | A kitchen in Rome | Food | The Guardian
Serves 4
800g aubergine (ideally, the small elongated variety)
Olive oil, for frying
1 medium onion, diced
1 garlic clove, peeled and chopped
500g ripe tomatoes, peeled and chopped
Salt and black pepper
Sugar (optional)
250g ricotta
1 large egg, beaten
150ml double cream or mascarpone
60g parmesan, grated, plus more for topping
A splash of milk (optional)
A small handful of basil leaves
- Cut the aubergine into 3mm thick slices lengthways, or if you are using large aubergines, across.
If you wish, salt the slices.
Pour oil into a frying pan until it reaches 25mm up the sides, then set over a medium heat.
Once hot, fry the slices in batches until golden on both sides, then lift from the pan and blot on plenty of kitchen towel.
You may need more oil; don’t let it get too hot.
- Dispose of the oil, wipe the pan, return it to the heat and add 3 tbsp of fresh oil.
Fry the onion until soft and translucent.
Add the garlic, tomatoes and a pinch of salt, then cook until most of the water has evaporated away and the tomatoes are thick and saucy – which usually takes about 15 minutes.
- Mash the ricotta.
Add the egg, cream, a pinch of salt and half the parmesan.
Beat into a thick cream – it should pour slowly, so if it is too thick, add a little milk.
Taste and add salt, as needed.
- Set the oven to 200C/400F/gas 6.
Line the bottom of a small, deep gratin or baking dish with the aubergine slices, season with pepper, rip over some tiny pieces of basil, sprinkle with the remaining parmesan and then spoon over half the tomato sauce.
Repeat: another aubergine layer, more basil, more parmesan and the rest of the sauce.
Finish with a layer of aubergine slices, then spoon over the cream and dust with parmesan.
Bake for 10 minutes, then reduce the heat to 190C/375F/gas 5 for another 15 minutes, or until the surface is set and a rich golden brown.
Rest for 15 minutes before serving.
Serves 4
800g aubergine (ideally, the small elongated variety)
Olive oil, for frying
1 medium onion, diced
1 garlic clove, peeled and chopped
500g ripe tomatoes, peeled and chopped
Salt and black pepper
Sugar (optional)
250g ricotta
1 large egg, beaten
150ml double cream or mascarpone
60g parmesan, grated, plus more for topping
A splash of milk (optional)
A small handful of basil leaves
- Cut the aubergine into 3mm thick slices lengthways, or if you are using large aubergines, across.
If you wish, salt the slices.
Pour oil into a frying pan until it reaches 25mm up the sides, then set over a medium heat.
Once hot, fry the slices in batches until golden on both sides, then lift from the pan and blot on plenty of kitchen towel.
You may need more oil; don’t let it get too hot.
- Dispose of the oil, wipe the pan, return it to the heat and add 3 tbsp of fresh oil.
Fry the onion until soft and translucent.
Add the garlic, tomatoes and a pinch of salt, then cook until most of the water has evaporated away and the tomatoes are thick and saucy – which usually takes about 15 minutes.
- Mash the ricotta.
Add the egg, cream, a pinch of salt and half the parmesan.
Beat into a thick cream – it should pour slowly, so if it is too thick, add a little milk.
Taste and add salt, as needed.
- Set the oven to 200C/400F/gas 6.
Line the bottom of a small, deep gratin or baking dish with the aubergine slices, season with pepper, rip over some tiny pieces of basil, sprinkle with the remaining parmesan and then spoon over half the tomato sauce.
Repeat: another aubergine layer, more basil, more parmesan and the rest of the sauce.
Finish with a layer of aubergine slices, then spoon over the cream and dust with parmesan.
Bake for 10 minutes, then reduce the heat to 190C/375F/gas 5 for another 15 minutes, or until the surface is set and a rich golden brown.
Rest for 15 minutes before serving.
Roast sausages with fennel & red wine gravy from Mimi Thorisson.
Ingredients: (serves 4)
12 good quality pork sausages (or any good quality meat sausages of your choice)
1 large fennel bulb, coarsely sliced
1 large onion, coarsely sliced
240 ml/ 1 cup red wine
2 tbsp unsalted butter
2-3 tbsp olive oil
1 tbsp mustard
A few sprigs of fresh thyme
Coarse salt & black pepper, for seasoning
Preheat oven to 180°C/350°F
In a small bowl, mix olive oil and mustard.
Place sausages in a baking dish, drizzle olive oil and mustard – mix well.
Let the sausages cook in the oven for 20 minutes, add fennel, onions, thyme, salt and pepper (salt very lightly as the sausages and mustard are already salty).
Cook for a further 25 minutes, stirring the pan halfway.
Add the red wine and butter, and cook for a further 10-12 minutes, until the wine has reduced and the sauce has become slightly thicker.
Serve with mashed potatoes.
Spinach & gorgonzola balls from Mimi Thorisson
(for 8 balls)
750 g/ 1 & 2/3 pounds frozen spinach (about 1 pack)
2 small slices of stale bread
1 tablespoon milk
1 tablespoon plain flour
1/4 teaspoon nutmeg
8 teaspoons gorgonzola cheese
Parmesan cheese, grated/to serve
Salt & freshly ground black pepper
For the butter sage sauce
A large handful of sage leaves
80 g unsalted butter
Salt & freshly ground black pepper
Steam the spinach until soft and drain.
Squeeze out the excess water (very important otherwise the balls will be watery), and chop as finely as possible.
Place 2 small slices of stale bread in the food processor and pulse until you get fine breadcrumbs.
In a large bowl (or you can mix everything in the food processor, just pulse lightly) combine spinach, breadcrumbs, milk, nutmeg, flour, salt & pepper and mix until well blended.
Roll out approximately 8 walnut-sized balls. While shaping the balls, insert a small teaspoon of gorgonzola inside and reshape.
Heat a large saucepan with salted water and bring to a boil.
Cook the spinach balls for 8 minutes and drain.
While the spinach balls are cooking, prepare the sage butter sauce.
In a large pan, melt the butter on a medium heat.
When the butter starts to sizzle, wat until it turns light golden brown, then lower the heat and add the sage leaves.
Season with salt & pepper, and shake the pan for about 30 seconds.
Drizzle the sage butter sauce on top of the spinach ball. Grate parmesan on top before serving.
750 g/ 1 & 2/3 pounds frozen spinach (about 1 pack)
2 small slices of stale bread
1 tablespoon milk
1 tablespoon plain flour
1/4 teaspoon nutmeg
8 teaspoons gorgonzola cheese
Parmesan cheese, grated/to serve
Salt & freshly ground black pepper
For the butter sage sauce
A large handful of sage leaves
80 g unsalted butter
Salt & freshly ground black pepper
Steam the spinach until soft and drain.
Squeeze out the excess water (very important otherwise the balls will be watery), and chop as finely as possible.
Place 2 small slices of stale bread in the food processor and pulse until you get fine breadcrumbs.
In a large bowl (or you can mix everything in the food processor, just pulse lightly) combine spinach, breadcrumbs, milk, nutmeg, flour, salt & pepper and mix until well blended.
Roll out approximately 8 walnut-sized balls. While shaping the balls, insert a small teaspoon of gorgonzola inside and reshape.
Heat a large saucepan with salted water and bring to a boil.
Cook the spinach balls for 8 minutes and drain.
While the spinach balls are cooking, prepare the sage butter sauce.
In a large pan, melt the butter on a medium heat.
When the butter starts to sizzle, wat until it turns light golden brown, then lower the heat and add the sage leaves.
Season with salt & pepper, and shake the pan for about 30 seconds.
Drizzle the sage butter sauce on top of the spinach ball. Grate parmesan on top before serving.
Friday 7 September 2018
Plantia’s Tarte Tatin by Mimi Thorisson.
- Plantia’s Tarte Tatin by Mimi Thorisson Recipe | AGFG
Sweet Tart Dough:
1 1/2 cups / 180 g plain (allpurpose) flour, sifted, plus more for rolling
1/3 cup / 65 g caster (superfine) sugar
Pinch of fine sea salt
1 large egg yolk
7 Tbs / 100 g cold unsalted butter, cut into small pieces, plus more for the pan
Apples:
1/2 cup / 100 g caster (superfine) sugar
1 vanilla pod (bean), split lengthways, seeds scraped and reserved
6 1/2 Tbs / 90 g unsalted butter, cut into small pieces
2 pounds / 900 g apples, peeled, cored and quartered
Crème fraîche, for serving
Method
Sweet Tart Dough:
Make the dough.
Put the flour in a large bowl and make a well in the centre.
Add the sugar, salt and egg yolk and mix slowly with your hands.
Add the butter and mix well until you have a smooth and homogenous dough.
Form it into a ball, cover with cling film (plastic wrap), and refrigerate for at least 1 hour or overnight.
Preheat the oven to 350F/180C.
Butter a 9-inch/23-cm ovenproof frying pan (skillet).
Start the apples.
Mix the sugar with the vanilla seeds.
Sprinkle the vanilla sugar over the bottom of the frying pan, scatter the butter over the sugar, and then tightly pack the apples in the pan in a circular fashion with one flat side down.
Put the pan on the stove over a medium-high heat and cook until the liquid starts to bubble, about 3 minutes.
Reduce the heat and continue to cook until the juices turn a golden caramel colour, about 10 minutes.
Remove from the heat.
On a lightly floured work surface, roll out the dough to a 1/8-inch/3mm thickness.
Using a sharp knife, cut a round of dough just slightly larger than the top of the frying pan.
Drape the dough over the apples to cover and carefully use your fingers to tuck the dough between the pan and the apples on all sides.
Transfer to the oven and bake until the pastry is golden brown, about 40 minutes.
Let cool for 5 minutes.
Wearing oven mitts or using tea towels (kitchen towels), carefully (the caramel is hot) remove from the pan by placing a large serving plate on top and inverting the cake onto the plate.
Serve with crème fraîche.
Sweet Tart Dough:
1 1/2 cups / 180 g plain (allpurpose) flour, sifted, plus more for rolling
1/3 cup / 65 g caster (superfine) sugar
Pinch of fine sea salt
1 large egg yolk
7 Tbs / 100 g cold unsalted butter, cut into small pieces, plus more for the pan
Apples:
1/2 cup / 100 g caster (superfine) sugar
1 vanilla pod (bean), split lengthways, seeds scraped and reserved
6 1/2 Tbs / 90 g unsalted butter, cut into small pieces
2 pounds / 900 g apples, peeled, cored and quartered
Crème fraîche, for serving
Method
Sweet Tart Dough:
Make the dough.
Put the flour in a large bowl and make a well in the centre.
Add the sugar, salt and egg yolk and mix slowly with your hands.
Add the butter and mix well until you have a smooth and homogenous dough.
Form it into a ball, cover with cling film (plastic wrap), and refrigerate for at least 1 hour or overnight.
Preheat the oven to 350F/180C.
Butter a 9-inch/23-cm ovenproof frying pan (skillet).
Start the apples.
Mix the sugar with the vanilla seeds.
Sprinkle the vanilla sugar over the bottom of the frying pan, scatter the butter over the sugar, and then tightly pack the apples in the pan in a circular fashion with one flat side down.
Put the pan on the stove over a medium-high heat and cook until the liquid starts to bubble, about 3 minutes.
Reduce the heat and continue to cook until the juices turn a golden caramel colour, about 10 minutes.
Remove from the heat.
On a lightly floured work surface, roll out the dough to a 1/8-inch/3mm thickness.
Using a sharp knife, cut a round of dough just slightly larger than the top of the frying pan.
Drape the dough over the apples to cover and carefully use your fingers to tuck the dough between the pan and the apples on all sides.
Transfer to the oven and bake until the pastry is golden brown, about 40 minutes.
Let cool for 5 minutes.
Wearing oven mitts or using tea towels (kitchen towels), carefully (the caramel is hot) remove from the pan by placing a large serving plate on top and inverting the cake onto the plate.
Serve with crème fraîche.
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