Saturday, July 14, 2012
Serves 4 ■ EASY
350g dried penne pasta
300ml light cream
1/2 cup basil pesto
3 green onions, sliced
1 1/2 cups skinless shredded roast chicken
1/2 cup drained sun-dried tomatoes, thinly sliced
1/3 cup finely grated parmesan cheese
Thinly sliced green onions and crusty bread, to serve
■ Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid.
■ Return pasta to pan over medium-low heat. Add reserved liquid, cream, pesto, onion, chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.
■ Divide between bowls. Top with parmesan and onion. Serve with bread.
Source:Creamy chicken pesto, tomatoes pasta
Creamy chicken pesto, tomatoes pasta
Sunday, July 8, 2012
1 hour + rising time ■ Makes about 20 ■ A LITTLE EFFORT
If you love freshly cooked doughnuts but can't be doing with deep-frying, this is the recipe for you. Try filling your second batch with Nutella or lemon curd instead.
whole milk 175ml
golden caster sugar 75g
dried active yeast 10g (2 tsp)
strong white bread flour 425g
salt 1/2 tsp
eggs 2 medium, lightly beaten
orange 1 tsp finely grated zest
unsalted butter 75g, softened
strawberry jam 4-5 tbsp
unsalted butter 25g, melted
caster sugar 6 tbsp
■ Heat the milk until just below boiling point, remove from the heat and cool until hand-warm. Add 1 tsp of the sugar and the dried active yeast. Whisk then leave in a warm place for 5 minutes until the yeast has formed a thick foam on top of the milk.
■ Tip the flour, remaining sugar and salt into a large mixing bowl. Make a well in the middle of the dry ingredients and add the eggs, orange zest, softened butter and yeasty milk mixture. Using a wooden spoon mix until the mixture forms a soft dough. Tip out of the bowl and knead for 5 minutes until the dough is smooth and elastic. The dough will be on the sticky side. Form into a ball and return to a clean bowl, cover with clingfilm and leave in a warm place for about 1 and 1/2 hours, or until doubled in size.
■ Tip the dough out onto the work surface and knead lightly again for 30 seconds and then roll out to a thickness of about 1cm. Using a 5-6cm plain round cutter; stamp out circles and transfer them to parchment- covered baking sheets, leaving plenty of space between each doughnut. Cover loosely with oiled clingfilm and leave in a warm place for 40 minutes, or until doubled in size.
■ Heat the oven to 180C/fan 160C/gas 4. Bake the doughnuts for about 10-12 minutes or until golden brown. Remove from the oven and brush the doughnuts all over with melted butter toss in the sugar and leave to cool for 15 minutes.
■ Spoon the jam into a disposable piping bag and snip off the end to form a small nozzle. Use a wooden skewer to make a hole in the side of each doughnut, push the piping bag into the hole and fill with about a teaspoon of jam. Serve warm or cold.
Source:Mini jam doughnuts
Mini jam doughnuts
50 minutes + chilling ■ Serves 4 ■ A LITTLE EFFORT
Look for high-welfare British veal when buying. Good butchers and larger supermarkets sell it, or buy online at farmison.com. Comte is a French cow's milk cheese, which is similar in style to gruyere and has a lovely melting texture. The first comte cheeses are sold at the beginning of the year, after ageing in storage.
veal escalopes 4, approximately 150g each
thick-cut ham 4 slices
comte 4 slices
plain flour 50g
eggs 2, beaten
natural breadcrumbs 175g
vegetable oil for frying
mashed potato to serve
GARLIC HERB BUTTER
unsalted butter lOOg, softened
flat-leaf parsley chopped to make 3 tbsp
chives chopped to make 3 tbsp
tarragon leaves chopped to make 1 tsp
garlic 2 cloves, peeled and crushed
English mustard 3/4 tsp
■ To make the garlic herb butter; put everything in a bowl, add some seasoning and mix together with a fork.
■ Divide the butter into four and roll each piece in greaseproof paper to form a flat torpedo shape. Chill for 30 minutes
■ Heat the oven to 180C/fan 160C/gas 4. Put the four veal escalopes between sheets of clingfilm and bash gently with a rolling pin to get thin, flat pieces of meat.
■ Put the escalopes onto a board, rough side up, and season with pepper. Lay a slice of ham over and trim so it fits inside the veal then top with a slice of cheese. Unwrap the garlic butter and put in the centre of the cheese and flatten a little. Now fold the escalopes over with the filling sealed inside between two layers of meat. Press down the edges to seal the meat together.
■ Put the breadcrumbs, flour and beaten eggs into separate shallow dishes. Dip each parcel into the flour, then egg, then the breadcrumbs, making sure at each stage the meat is well coated. Chill for 30 minutes.
■ Heat 2cm oil in a large non-stick pan. Add the veal and fry, turning once, until golden brown all over (about 2-3 minutes per side). Transfer to the oven for 10 minutes then drain onto kitchen paper. Serve with mash.
Source:Veal cordon bleu
Veal cordon bleu
1 hour ■ Serves 6 as a starter ■ EASY
This dish is inspired by Tom Kitchin, who has a similar starter on his menu. You'll need 6 curved scallop shells -just ask a fishmonger.
fish stock 400ml
double cream 50ml
carrot 1 small, peeled and cut into julienne
leek 1 small, washed and cut into julienne
white pepper, to season
scallops 6 large or 12 smaller, cleaned and roe removed (shells scrubbed clean)
puff pastry 375g
egg 1, beaten
■ To make the sauce, reduce the fish stock by half and add the vermouth. Reduce by half again. Add the cream and reduce again by half so it has a saucy consistency.
■ Heat the oven to 200C/fan 180C/gas 6. Drop the carrot and leek into a pan with the butter and cook until soft. Season with white pepper and a little salt. Take from the heat, add the dill and cool.
■ Slice each scallop into three discs. Lay the shells out and put some vegetables in the bottom of each. Lay the scallops over the vegetables and spoon over the sauce.
■ Cut the pastry into six discs slightly bigger than the shells. Also cut 6 thin strips long enough to go around the edge of each shell. Brush the edge of the shells with egg wash. Put a strip of pastry around each and brush this with more egg. Put on a lid and press to seal. Trim excess pastry, then brush the tops with wash and put on a baking tray. Bake for 18-20 minutes until puffed and golden.
Source:Scallops baked in the shell with a puff pastry lid
Scallops baked in the shell with a puff pastry lid
40 minutes ■ Serves 4 ■ EASY
This Thai recipe has two stories behind its name. The first is that the bride's mother
created this dish for her son-in-law. The other is that the dish was created as a warning of what she would do to him if he behaved badly!
duck eggs 6
palm sugar 125g
tamarind paste 2 tbsp
fish sauce 3 tbsp
groundnut oil for frying
banana shallots 3, peeled and sliced
garlic 3 cloves, sliced
red chillies 3, sliced
coriander a small bunch, leaves picked
■ Drop the eggs into boiling water, cook for 7 minutes then plunge into a bowl of iced water and leave to cool completely.
■ Put the palm sugar and tamarind in a pan. Heat gently, stirring until the sugar dissolves. Take off the heat and add the fish sauce. It should be sweet, sour and salty, so adjust with palm sugar, fish sauce or tamarind.
■ Pour the oil in a pan or a wok to 'h full and heat until starting to shimmer. Add the shallots and fry until golden. Drain on kitchen paper. Repeat with the garlic and chilli.
■ Deep-fry the eggs for 3-4 minutes or until golden brown. Drain on kitchen paper.
■ Halve the eggs and put on a platter. Mix the chilli, garlic and shallots with the coriander. Pour over the caramel sauce then scatter with the coriander mix.
Source:Son-in-law duck eggs
Son-in-law duck eggs
20 minutes ■ Serves 4 ■ EASY
Purple sprouting broccoli stems can be quite woody so you will need to simmer them first until tender.
purple sprouting broccoli 400g, halved lengthways if large
chorizo 120g, diced
garlic 3 cloves, crushed
red chilli 1, finely chopped
sherry vinegar 3 tbsp
oregano 2 sprigs, leaves stripped
garlic 2 cloves, whole
ciabatta a handful, torn into small chunks
flaked almonds 3 tbsp
■ To make the almond breadcrumbs, heat 2 tbsp olive oil in a frying pan. Bash the garlic cloves to split them, but don't peel them. Add to the oil with the bread. Fry, turning with a spatula until golden and toasted. Scoop out and discard the garlic. Add the almonds to the pan and cook for a couple of minutes. Toss the almonds and the ciabatta together.
■ Cook the broccoli until just tender then drain well. Fry the chorizo in 3 tbsp oil until crisp. Add the garlic, chilli, vinegar, oregano and cook for 2 minutes. Add the broccoli and toss until heated through. Serve scattered with the almond breadcrumbs.
Source:Purple sprouting broccoli with chorizo ana almonds
Purple sprouting broccoli with chorizo ana almonds
6 and 1/2 hours ■ Serves 12 as a snack ■ TRICKY BUT WORTH IT
pork belly 800g, skin on
rock salt 315g
cumin seeds 1 tbsp
fennel seeds 1 tbsp
smoked hot paprika 1 tsp
qround black pepper 1 tsp
sea salt flakes 2 tbsp
sunflower or vegetable oil for deep-frying
garlic cloves 10, unpeeled
rosemary 12 sprigs
■ Cut the pork into 5cm x 2cm lardons and place in a bowl with the rock salt. Mix well and allow to sit at room temperature for 3 hours. This will draw out any excess moisture.
■ Wash the pork in cold running water to remove the salt. Place the pork in a large saucepan, cover with water and bring to the boil over a high heat, then reduce the heat to a simmer and cook for 2 and 1/2 hours or until tender. Drain well and pat very dry with a paper towel.
■ Meanwhile, heat the oven to 180C/fan 160C/gas 4. Place the cumin and fennel seeds on a baking tray lined with baking parchment and roast for 5 minutes, or until aromatic. Allow to cool, then grind in a spice grinder or pound with a pestle and mortar. Add the paprika, pepper and sea salt and combine.
■ Fill a large, heavy-based saucepan or deep-fryer one-third full with oil and heat to 160C, or until a cube of bread takes 30-35 seconds to turn golden. Lightly crush the garlic cloves so they don't explode when cooked. Deep-fry the garlic for 7 minutes, or until deep golden, then add the rosemary and continue frying for another minute. Remove and drain on a paper towel. Increase the oil temperature to 165C and deep-fry the pork, in batches, for 15 minutes or until crisp and golden. Please note that on the odd occasion, if not dry enough, a pork piece may explode, so take extra care. We think it is worth the risk! Skim off any floating debris between each batch. Drain on a paper towel. Season while hot with the spice mix and toss with the garlic and rosemary. Serve straight away.
Spicy Seville pork crackling