Sunday, 16 October 2011
Saturday, 15 October 2011
FRENCH ONION SOUP
Ingredients
3 medium onions
2oz butter
2tsps flour
1½ pints stock (or water)
pinch of caster sugar
freshly ground pepper
salt
French bread
butter
2oz grated cheese
Peel the onions and slice very thinly
Melt the butter in a saucepan, add the onions and fry gently for about 20 minutes, stirring constantly until lightly but evenly browned. Stir in the flour and cook for a few minutes.
Stir in the stock, sugar and seasoning. Simmer for a further 20 minutes.
Lightly toast the bread and then toast again with the cheese on top.
Pour the soup into bowls and serve with toasted cheesy bread on top.
3 medium onions
2oz butter
2tsps flour
1½ pints stock (or water)
pinch of caster sugar
freshly ground pepper
salt
French bread
butter
2oz grated cheese
Peel the onions and slice very thinly
Melt the butter in a saucepan, add the onions and fry gently for about 20 minutes, stirring constantly until lightly but evenly browned. Stir in the flour and cook for a few minutes.
Stir in the stock, sugar and seasoning. Simmer for a further 20 minutes.
Lightly toast the bread and then toast again with the cheese on top.
Pour the soup into bowls and serve with toasted cheesy bread on top.
POTAGE BRETON
Ingredients (Serves 4)
2 rashers lean streaky bacon, cut into small pieces
1oz butter
1 onion, chopped
1½lb potatoes, peeled and sliced
1 pint stock
salt
pepper
2 large carrots, peeled
chopped parsley
Fry bacon slowly in the saucepan, add butter and melt.
Add the onion and potatoes and fry slowly for 5 minutes, without colouring.
Add the stock, bring to the boil, cover and simmer for ½ hour until potatoes are tender and start ½reaking up.
Blend, return to saucepan and check seasoning. Add finely grated carrot and continue to cook for a further 10 minutes, serve garnished with parsley.
2 rashers lean streaky bacon, cut into small pieces
1oz butter
1 onion, chopped
1½lb potatoes, peeled and sliced
1 pint stock
salt
pepper
2 large carrots, peeled
chopped parsley
Fry bacon slowly in the saucepan, add butter and melt.
Add the onion and potatoes and fry slowly for 5 minutes, without colouring.
Add the stock, bring to the boil, cover and simmer for ½ hour until potatoes are tender and start ½reaking up.
Blend, return to saucepan and check seasoning. Add finely grated carrot and continue to cook for a further 10 minutes, serve garnished with parsley.
SEAFOOD LINGUINE
Ingredients
400g clams
300g mussels
2 tbsp olive oil
3 cloves garlic
1 pinch dried oregano
350g linguine
400g chopped tomatoes
1tbsp chopped basil
Scrub the shellfish under running water, remove beards from the mussels. Discard any with damaged shells or that do not close when sharply tapped.
Heat 1 tbsp of oil in a frying pan, add one clove of garlic and oregano. Add clams and cook for 5 minutes until they open. Remove from heat and discard any closed clams. Keep back 1 tbsp of the cooking juices.
Put the mussels into a pan with 150ml of water, ring to the boil and cook for 5 minutes, shaking the pan occassionally. Discard any mussels that are still closed.
Preheat the oven to 220c / gas mark 7. Cook the linguine until al dente and drain.
Heat the remaining oil in a pan and the remaining garlic and cook for a few minutes. Add the tomateoes, linguine, shellfish, basil and clam juices and seasoning. Stir then spoon the mixture into a large sheet of foil, fold over and seal edges, bake for 5 minutes and serve immediately.
400g clams
300g mussels
2 tbsp olive oil
3 cloves garlic
1 pinch dried oregano
350g linguine
400g chopped tomatoes
1tbsp chopped basil
Scrub the shellfish under running water, remove beards from the mussels. Discard any with damaged shells or that do not close when sharply tapped.
Heat 1 tbsp of oil in a frying pan, add one clove of garlic and oregano. Add clams and cook for 5 minutes until they open. Remove from heat and discard any closed clams. Keep back 1 tbsp of the cooking juices.
Put the mussels into a pan with 150ml of water, ring to the boil and cook for 5 minutes, shaking the pan occassionally. Discard any mussels that are still closed.
Preheat the oven to 220c / gas mark 7. Cook the linguine until al dente and drain.
Heat the remaining oil in a pan and the remaining garlic and cook for a few minutes. Add the tomateoes, linguine, shellfish, basil and clam juices and seasoning. Stir then spoon the mixture into a large sheet of foil, fold over and seal edges, bake for 5 minutes and serve immediately.
DAUPHINOISE POTATOES
This creamy Dauphinoise is delicious when served with a fillet steak, seared in a hot pan, and grilled tomatoes. For a contrasting texture, make a lightly dressed crisp green salad, too.
Ingredients
25g butter, plus extra for greasing
1kg even-sized floury potatoes, such as King Edward or Maris Piper
1 onion, thinly sliced
284ml carton double cream
75ml milk
Preheat the oven to 190°C/fan170°C/gas 5. Grease a large, shallow baking dish with butter.
Slice the potatoes as thinly as you can, either using a mandolin, or with a very sharp knife. Layer up evenly in the baking dish, along with the onion slices, seasoning as you go. Pour over the cream and milk, dot over the butter and cover the dish with foil.
Place on a baking sheet and bake for 1 hour. Discard the foil and bake for a further 15-20 minutes, or until the potatoes are cooked through and golden.
25g butter, plus extra for greasing
1kg even-sized floury potatoes, such as King Edward or Maris Piper
1 onion, thinly sliced
284ml carton double cream
75ml milk
Preheat the oven to 190°C/fan170°C/gas 5. Grease a large, shallow baking dish with butter.
Slice the potatoes as thinly as you can, either using a mandolin, or with a very sharp knife. Layer up evenly in the baking dish, along with the onion slices, seasoning as you go. Pour over the cream and milk, dot over the butter and cover the dish with foil.
Place on a baking sheet and bake for 1 hour. Discard the foil and bake for a further 15-20 minutes, or until the potatoes are cooked through and golden.
LASAGNE WITH MUSHROOMS AND PESTO
Adapted from a recipe in Nigel Slater’s The Kitchen Diaries
Ingredients
Lasagne sheets
For the bechamel
1 litre whole milk
3 heaped tablespoons flour
45g butter
For the pesto
60g pine nuts
2 big bunches basil, giving about 4 handfuls of leaves
4 tablespoons grated parmesan
2 tablespoons olive oil
2 cloves garlic, peeled
For the sautéed mushrooms
A thick slice of butter
1 large onion, chopped
2 cloves garlic, thinly sliced
500g mushrooms, sliced
1 handful chopped parsley
10g porcini mushrooms
2 tablespoons grated parmesan
Preheat the oven to 180°C.
Start with the mushrooms. Sauté the onions and garlic in the butter over a medium heat for around 20 minutes until definitely soft and transparent. Meanwhile cover the porcini in around 100ml of boiling water. After the onions have softened, add the mushrooms, porcini with their cooking water, parsley and a couple of tablespoons grated parmesan. Cook with the lid half on, allowing quite a lot of moisture to escape, for around 20 minutes, until the mushrooms are coloured and nice and soft.
During this sauté time, you can make the pesto by putting all the ingredients in a food processor, and processing it until it forms a paste. Don’t worry too much about the consistency (too dry, too wet), as it will blend into the bechamel during cooking.
Prepare the bechamel by melting the butter in a saucepan, and then cooking in the flour as a roux for a few minutes. Remove from the heat and whisk in the milk gradually until it has all been incorporated. Return to the heat and cook, stirring fairly assiduously, for 10 to 15 minutes until glossy and thickened.
Now my favourite bit: find an ovenproof dish around 20x25cm. Ladle in a bit of the bechamel to cover the bottom, then put a layer of lasagna sheets. Follow this with half the mushroom mixture (if it is still very liquidy, then lift out just the mushrooms with a slotted spoon). Follow with a quarter of the bechamel. Now a layer of pasta, the rest of the mushrooms, another quarter of the bechamel, and another layer of pasta. Spread the pesto over this final pasta layer, and top with the rest of the bechamel. Give a good grating of parmesan over the top, and bake for around 30-40 minutes until there are browned bits on top.
Lasagne sheets
For the bechamel
1 litre whole milk
3 heaped tablespoons flour
45g butter
For the pesto
60g pine nuts
2 big bunches basil, giving about 4 handfuls of leaves
4 tablespoons grated parmesan
2 tablespoons olive oil
2 cloves garlic, peeled
For the sautéed mushrooms
A thick slice of butter
1 large onion, chopped
2 cloves garlic, thinly sliced
500g mushrooms, sliced
1 handful chopped parsley
10g porcini mushrooms
2 tablespoons grated parmesan
Preheat the oven to 180°C.
Start with the mushrooms. Sauté the onions and garlic in the butter over a medium heat for around 20 minutes until definitely soft and transparent. Meanwhile cover the porcini in around 100ml of boiling water. After the onions have softened, add the mushrooms, porcini with their cooking water, parsley and a couple of tablespoons grated parmesan. Cook with the lid half on, allowing quite a lot of moisture to escape, for around 20 minutes, until the mushrooms are coloured and nice and soft.
During this sauté time, you can make the pesto by putting all the ingredients in a food processor, and processing it until it forms a paste. Don’t worry too much about the consistency (too dry, too wet), as it will blend into the bechamel during cooking.
Prepare the bechamel by melting the butter in a saucepan, and then cooking in the flour as a roux for a few minutes. Remove from the heat and whisk in the milk gradually until it has all been incorporated. Return to the heat and cook, stirring fairly assiduously, for 10 to 15 minutes until glossy and thickened.
Now my favourite bit: find an ovenproof dish around 20x25cm. Ladle in a bit of the bechamel to cover the bottom, then put a layer of lasagna sheets. Follow this with half the mushroom mixture (if it is still very liquidy, then lift out just the mushrooms with a slotted spoon). Follow with a quarter of the bechamel. Now a layer of pasta, the rest of the mushrooms, another quarter of the bechamel, and another layer of pasta. Spread the pesto over this final pasta layer, and top with the rest of the bechamel. Give a good grating of parmesan over the top, and bake for around 30-40 minutes until there are browned bits on top.
SMOKED MACKEREL FISHCAKES
Ingredients
300g/10½oz ready-cooked mashed potato
300g/10½oz smoked mackerel, flaked, any bones removed
1 tbsp chopped parsley
2 tsp horseradish cream
salt and freshly ground black pepper
100g/3½oz plain flour
2 free-range eggs, beaten
100g/3½oz polenta
vegetable oil, for frying
For the salad
100g/3½oz ready-made mayonnaise
1 lemon, juice and zest
100g/3½oz carrot, cooked and cut into cubes
100g/3½oz edamame beans
100g/3½oz green beans, cooked and chopped
100g/3½oz canned chickpeas, drained and rinsed
Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper.
Mould the mixture into six equal-sized fishcakes.
Chill in the fridge for 20 minutes.
Remove the fishcakes from the fridge and dredge in flour, then dip into beaten egg to completely coat, then dip into the polenta to completely cover.
Heat the oil in a deep frying pan until hot, but not smoking, and shallow-fry the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through. (If the fishcakes are browning too much but not hot in the middle, place onto a baking tray and bake for 5-6 minutes in an oven preheated to 200C/400F/Gas 6.)
For the salad, combine the mayonnaise, lemon zest and juice in a bowl.
Add the carrots, edamame beans, green beans and chickpeas and mix well.
To serve, place a spoonful of salad onto each plate and top with a hot fishcake.
300g/10½oz ready-cooked mashed potato
300g/10½oz smoked mackerel, flaked, any bones removed
1 tbsp chopped parsley
2 tsp horseradish cream
salt and freshly ground black pepper
100g/3½oz plain flour
2 free-range eggs, beaten
100g/3½oz polenta
vegetable oil, for frying
For the salad
100g/3½oz ready-made mayonnaise
1 lemon, juice and zest
100g/3½oz carrot, cooked and cut into cubes
100g/3½oz edamame beans
100g/3½oz green beans, cooked and chopped
100g/3½oz canned chickpeas, drained and rinsed
Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper.
Mould the mixture into six equal-sized fishcakes.
Chill in the fridge for 20 minutes.
Remove the fishcakes from the fridge and dredge in flour, then dip into beaten egg to completely coat, then dip into the polenta to completely cover.
Heat the oil in a deep frying pan until hot, but not smoking, and shallow-fry the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through. (If the fishcakes are browning too much but not hot in the middle, place onto a baking tray and bake for 5-6 minutes in an oven preheated to 200C/400F/Gas 6.)
For the salad, combine the mayonnaise, lemon zest and juice in a bowl.
Add the carrots, edamame beans, green beans and chickpeas and mix well.
To serve, place a spoonful of salad onto each plate and top with a hot fishcake.
RICKS STEIN’S SEAFOOD STEW WITH LEEKS AND AÏOLI
This hearty, fragrant and fresh tasting stew is perfect for a warm summer’s evening. Serve with crusty French bread and a crisp Soave Classico.
Ingredients
200g fresh cod
300g shell-on North Atlantic prawns
500g fresh mussels
500g clams
900ml fish stock
1/2 tsp saffron strands
1 tsp lemon juice
600g floury main-crop potatoes
2 leeks
3 tbsp oil
3 garlic cloves, sliced
10 tbsp aioli
2 tbsp flatleaf parsley
Cover the cod with cold water and leave for an hour.
Peel the prawns, reserving the heads and shells. Heat a pan, add the mussels, clams and a splash of fish stock, cover and cook for 2-3 minutes. Strain the liquid into a bowl and allow to cool. Remove the meat from shells.
Put remaining fish stock, mussel and clam liquor (leaving a tablespoon aside), saffron, lemon juice, prawn heads and shells into a pan and simmer until reduced to 600ml. Strain.
Cut and peel potatoes into 1.5cm cubes. Put in salted water and simmer until tender. Drain. Slice the leeks. Heat the oil in a pan, add garlic, leeks and a splash of fish stock. Cover and cook for 6 minutes. Drain the cod and put into a pan with cold water, cover. Bring to the boil and simmer for 5 minutes. Cool then break the cod into large flakes. Cover and keep warm.
Add the aïoli and a splash of the fish stock and stir. Add the remaining stock to the leeks and simmer. Stir in potatoes, prawns, mussels, clams and cod and warm for 1-2 minutes. Stir in the aïoli mixture, parsley and seasoning, leave until hot and slightly thickened, but don’t allow it to boil. Serve straight away.
200g fresh cod
300g shell-on North Atlantic prawns
500g fresh mussels
500g clams
900ml fish stock
1/2 tsp saffron strands
1 tsp lemon juice
600g floury main-crop potatoes
2 leeks
3 tbsp oil
3 garlic cloves, sliced
10 tbsp aioli
2 tbsp flatleaf parsley
Cover the cod with cold water and leave for an hour.
Peel the prawns, reserving the heads and shells. Heat a pan, add the mussels, clams and a splash of fish stock, cover and cook for 2-3 minutes. Strain the liquid into a bowl and allow to cool. Remove the meat from shells.
Put remaining fish stock, mussel and clam liquor (leaving a tablespoon aside), saffron, lemon juice, prawn heads and shells into a pan and simmer until reduced to 600ml. Strain.
Cut and peel potatoes into 1.5cm cubes. Put in salted water and simmer until tender. Drain. Slice the leeks. Heat the oil in a pan, add garlic, leeks and a splash of fish stock. Cover and cook for 6 minutes. Drain the cod and put into a pan with cold water, cover. Bring to the boil and simmer for 5 minutes. Cool then break the cod into large flakes. Cover and keep warm.
Add the aïoli and a splash of the fish stock and stir. Add the remaining stock to the leeks and simmer. Stir in potatoes, prawns, mussels, clams and cod and warm for 1-2 minutes. Stir in the aïoli mixture, parsley and seasoning, leave until hot and slightly thickened, but don’t allow it to boil. Serve straight away.
ROASTED SQUASH SALAD WITH TOASTED SEEDS
Ingredients (Serves 4)
1 butternut squash, peeled, deseeded and cut into 2.5cm chunks
4 tbsp olive oil
2 tbsp sunflower seeds
1 tbsp sesame seeds
1 tbsp linseeds
1 tbsp poppy seeds
Handful of rocket
200g feta cheese
1 tbsp balsamic vinegar
Preheat oven to 200c / gas mark6
Put the cubes of squash in a roasting tin and trickle over 1tbsp of olive oil. Spread evenly across the tin and roast for 25 minutes.
Warm a heavy-based frying pan over a medium heat and toast the sunflower seeds, sesame seeds, linseeds for a minute. Add the poppy seeds and add for a further minute.
Make a dressing by whisking together the remaining oil with the balsamic vinegar. Season to taste.
Arrange the squash in a bowl with the rocket, sprinkle over the seeds, crumble in the feta, pour over the dressing, toss together and serve immediately.
1 butternut squash, peeled, deseeded and cut into 2.5cm chunks
4 tbsp olive oil
2 tbsp sunflower seeds
1 tbsp sesame seeds
1 tbsp linseeds
1 tbsp poppy seeds
Handful of rocket
200g feta cheese
1 tbsp balsamic vinegar
Preheat oven to 200c / gas mark6
Put the cubes of squash in a roasting tin and trickle over 1tbsp of olive oil. Spread evenly across the tin and roast for 25 minutes.
Warm a heavy-based frying pan over a medium heat and toast the sunflower seeds, sesame seeds, linseeds for a minute. Add the poppy seeds and add for a further minute.
Make a dressing by whisking together the remaining oil with the balsamic vinegar. Season to taste.
Arrange the squash in a bowl with the rocket, sprinkle over the seeds, crumble in the feta, pour over the dressing, toss together and serve immediately.
MUM'S CHICKEN MARINADE
Marinade the chicken breasts for a short time and then griddle in the marinade.
Ingredients
Plain yoghurt
½ tsp ground coriander seeds
Crumbled kaffir lime leaves
½ tsp chilli
2 cloves garlic
Pinch of salt
Plain yoghurt
½ tsp ground coriander seeds
Crumbled kaffir lime leaves
½ tsp chilli
2 cloves garlic
Pinch of salt
TANA RAMSAY'S LEMON DRIZZLE CAKE
Ingredients
Cake
225 g unsalted butter, softened
225g caster sugar
4 eggs
Finely grated zest of 1 lemon
225g self-raising flour
Drizzle topping
Juice 1½ lemons
85g caster sugar
Heat oven to 180C/fan 160C/gas 4.
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
Sift in the flour, then add the finely grated zest of 1 lemon and mix until well combined.
Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.
Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Cake
225 g unsalted butter, softened
225g caster sugar
4 eggs
Finely grated zest of 1 lemon
225g self-raising flour
Drizzle topping
Juice 1½ lemons
85g caster sugar
Heat oven to 180C/fan 160C/gas 4.
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
Sift in the flour, then add the finely grated zest of 1 lemon and mix until well combined.
Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.
Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
NIGEL SLATER’S ROAST CHICKEN WITH BASIL AND LEMON
A fragrant everyday kind of roast for which you will need a fruity olive oil and a fine bird. Use lots of basil - the tougher-leaved variety is better - and a medium-dry white wine, one that you will drink with the roast.
Ingredients (Serves 2)
Roast chicken with basil and lemon
6 free-range chicken pieces, bone in
olive oil
2 juicy cloves of garlic
1 lemon
a large handful of basil leaves (about 30)
a glass of white wine
Season the chicken and put the pieces in a roasting tin. Pour over enough olive oil to moisten them and make a shallow pool in the tin.
Squash the garlic in its skin and tuck it in amongst the chicken. Squeeze the lemon over the chicken and drop the empty shells in, too.
Roast for 30 minutes in an oven preheated to 200 C/gas mark 6, then tear up the basil and toss it about a bit with the chicken. Return to the oven for 10 minutes.
Remove from the oven, pour the wine over the chicken, then put the roasting tin over a hot flame and let the wine bubble for a minute.
Eat with a few green salad leaves, such as Little Gem lettuce, to mop up the sticky, aromatic pan juices from your plate.
Roast chicken with basil and lemon
6 free-range chicken pieces, bone in
olive oil
2 juicy cloves of garlic
1 lemon
a large handful of basil leaves (about 30)
a glass of white wine
Season the chicken and put the pieces in a roasting tin. Pour over enough olive oil to moisten them and make a shallow pool in the tin.
Squash the garlic in its skin and tuck it in amongst the chicken. Squeeze the lemon over the chicken and drop the empty shells in, too.
Roast for 30 minutes in an oven preheated to 200 C/gas mark 6, then tear up the basil and toss it about a bit with the chicken. Return to the oven for 10 minutes.
Remove from the oven, pour the wine over the chicken, then put the roasting tin over a hot flame and let the wine bubble for a minute.
Eat with a few green salad leaves, such as Little Gem lettuce, to mop up the sticky, aromatic pan juices from your plate.
CHICKEN WITH 40 CLOVES OF GARLIC
Ingredients (Serves 4)
300ml extra virgin olive oil
1.75kg chicken
175ml white wine
800g cubed Maris Piper potatoes
Large knob of butter
30ml whipping cream
4 onions, finely sliced
40 large cloves of garlic
4 – 6 sprigs of thyme
2 bay leaves
Salt and pepper
Heat oven to 180C/fan 160C/gas 4.
Heat 15ml of the olive oil in a frying pan and brown the chicken then transfer to a deep casserole dish.
De-glaze the frying pan with the white wine and pour over the chicken. Add the garlic and pour over the remaining oil. Season with salt, pepper, thyme and bay leaves.
Seal the casserole dish and bake for 1 hour 30 minutes. Remove and allow to stand for 10 minutes.
Cue the potatoes and boil for 15mins or until tender. Drain and mash. Stir in the butter, cream, finely sliced onions and 2tbsp of the chicken juices.
Carve the chicken and serve with the mashed potato – squish the garlic cloves out of their skins as you eat.
300ml extra virgin olive oil
1.75kg chicken
175ml white wine
800g cubed Maris Piper potatoes
Large knob of butter
30ml whipping cream
4 onions, finely sliced
40 large cloves of garlic
4 – 6 sprigs of thyme
2 bay leaves
Salt and pepper
Heat oven to 180C/fan 160C/gas 4.
Heat 15ml of the olive oil in a frying pan and brown the chicken then transfer to a deep casserole dish.
De-glaze the frying pan with the white wine and pour over the chicken. Add the garlic and pour over the remaining oil. Season with salt, pepper, thyme and bay leaves.
Seal the casserole dish and bake for 1 hour 30 minutes. Remove and allow to stand for 10 minutes.
Cue the potatoes and boil for 15mins or until tender. Drain and mash. Stir in the butter, cream, finely sliced onions and 2tbsp of the chicken juices.
Carve the chicken and serve with the mashed potato – squish the garlic cloves out of their skins as you eat.
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