Jamie Oliver Cookbook 2

J JAMIE AMIE O OLIVER LIVER
T THE HE N NAKED AKED C CHEF HEF 2 2

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD.....................................6
BAKED JERUSALEM ARTICHOKES, BREADCRUMBS, THYME AND LEMON..................................7
WOK-COOKED FRAGRANT MUSSELS.........................................................................................................8
CRME BRLE - THE WAY I LIKE IT.........................................................................................................
STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE...................................!"
OLI#ER$S TWIST...............................................................................................................................................!!
CELLOPHANE NOODLE SALAD...................................................................................................................!!
MANGO LASSI...................................................................................................................................................!%
MONKFISH WRAPPED IN BANANA LEA#ES WITH GINGER, CILANTRO, CHILE, AND
COCONUT MILK...............................................................................................................................................!&
INDI#IDUAL 'UICK ENGLISH TRIFLE......................................................................................................!(
PECAN #ANILLA ICE CREAM WITH MAPLE SYRUP.............................................................................!6
SPAGHETTI WITH WILD MUSHROOMS....................................................................................................!7
MUSHROOM SARNIE.......................................................................................................................................!8
WARM ROCKET SALAD..................................................................................................................................!
SPAGHETTI PUTTANESCA.............................................................................................................................%"
FRUIT COBBLER...............................................................................................................................................%!
POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY....................%%
SALAD OF MARINATED CHARRED S'UID WITH CANNELLINI BEANS, ROCKET, AND CHILE
................................................................................................................................................................................%&
PANETTONE BREAD AND BUTTER PUDDING..........................................................................................%)
PROPER POLENTA...........................................................................................................................................%(
CHICKEN IN MILK...........................................................................................................................................%6
CAL*ONE............................................................................................................................................................%7
S'UASHED CHERRY TOMATO AND SMASHED OLI#E BRUSCETTA................................................%
MY MUMS SPOTTIER DICK...........................................................................................................................&"
MINTY MUSHY PEAS.......................................................................................................................................&!
FISH AND CHIPS................................................................................................................................................&%
BASIL AND LIME SORBET..............................................................................................................................&&
TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM...................................................................&)
A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER
SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH,
WATERCRESS AND PARMESAN....................................................................................................................&(
PORTUGUESE CHOCOLATE TARTS............................................................................................................&6
ROASTED SWEET GARLIC AND THYME RISOTTO WITH TOASTED ALMONDS AND
BREADCRUMBS................................................................................................................................................&8
BEEF WITH SOY SAUCE AND GINGER.......................................................................................................)"
THE EASIEST SE+IEST SALAD IN THE WORLD......................................................................................)!
MARGARITAS....................................................................................................................................................)!
SALMON WITH HERBS IN NEWSPAPER....................................................................................................)%
BRUNCH BREADS.............................................................................................................................................)&
CHICKEN BREAST BAKED IN A BAG..........................................................................................................)(
COOK IN CURRY SAUCE................................................................................................................................)6
LEMON PICKLE................................................................................................................................................)8
CHOCOLATE MOUSSE WITH SESAME SNAPS.........................................................................................)
HUGE YORKSHIRE PUDDINGS.....................................................................................................................("
BEST ROAST BEEF............................................................................................................................................(!
SEARED SALMON WITH COURGETTES, ASPARAGUS, AND ROCKET.............................................(&
PORK AND CRACKLING.................................................................................................................................()
BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON....................(6
MARINATED FETA CHEESE SALAD............................................................................................................(7
ROASTED HAMILTON POUSSIN WRAPPED WITH STREAKY BACON AND STUFFED WITH
POTATOES AND SAGE.....................................................................................................................................(8
SPICED CHERRY TOMATO CHUTNEY.......................................................................................................(
SALTED PRESER#ED LEMONS.....................................................................................................................6"
CHUNKY COCONUT, TOMATO, CUCUMBER AND LIME RELISH.......................................................6!
FRAGRANT GREEN CHICKEN CURRY.......................................................................................................6%
#EGETABLE TEMPURA..................................................................................................................................6&
PRALINE SEMI-FREDDO................................................................................................................................6(
CHOCOLATE FRIDGE CAKE.........................................................................................................................67
JOOLS, BOLOGNAISE SAUCE.......................................................................................................................68
SPAGHETTI WITH RED ONIONS, SUN DRIED TOMATOES, BALSAMIC #INEGAR AND BASIL. 6
PARTY CAKE......................................................................................................................................................7"
ORANGE AND POLENTA BISCUITS.............................................................................................................7!
BANANA AND HONEY SMOOTHIE...............................................................................................................7%
THE KING OF PUDDINGS...............................................................................................................................7&
SLOW ROASTED DUCK...................................................................................................................................7)
CHOCOLATE CAMBRIDGE CREAM............................................................................................................76
MARINATED LAMB..........................................................................................................................................78
MY FA#OURITE WAY OF DRESSING OYSTERS........................................................................................8"
SUMMER FRUIT AND PROSECCO JELLY..................................................................................................8!
PINE NUT AND HONEY TART........................................................................................................................8%
CHILI CON CARNE...........................................................................................................................................8)
THE BEST PASTA SALAD................................................................................................................................8(
THE BEST HOT CHOCOLATE........................................................................................................................86
SUSHI ROLLS.....................................................................................................................................................87
PI**A....................................................................................................................................................................88
PANCAKES.........................................................................................................................................................."
MUSSELS AND SWEET LEEKS......................................................................................................................%
CHRISTMAS BOMBE........................................................................................................................................&
BROKEN POTATOES........................................................................................................................................(
PORK WITH PEACHES....................................................................................................................................6
LINGUINE WITH PANCETTA, OLI#E OIL, CHILE, CLAMS AND WHITE WINE SAUCE...............8
SALMON FILLET WRAPPED IN PROSCIUTTO WITH HERBY LENTILS, SPINACH AND
YOGHURT...........................................................................................................................................................
BAKED FENNEL WITH GARLIC BUTTER AND #ERMOUTH..............................................................!""
PINEAPPLE AND GRAPEFRUIT FRAPPE..................................................................................................!"!
CAMPARI AND PASSIONFRUIT SORBET..................................................................................................!"%
SALAD OF BOILED POTATOES, A#OCADO AND CRESS......................................................................!"&
CELERIAC AND CELERY SALAD...............................................................................................................!")
BOTHAM BURGER.........................................................................................................................................!"(
CAJUN SPICY RUB..........................................................................................................................................!"6
FENNEL SEED, THYME AND GARLIC RUB.....................................................................................!"6
HOT AND FRAGRANT RUB...........................................................................................................................!"7
ROSEMARY, GARLIC AND LEMON MARINADE............................................................................!"7
YOGHURT, MINT AND LIME MARINADE................................................................................................!"8
ASIAN MARMALADE.....................................................................................................................................!"
SEARED ENCRUSTED CARPACCIO OF BEEF.........................................................................................!!"
SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS...........................................................!!!
BLACKENED SWEET AUBERGINE.............................................................................................................!!%
SWEET CHILI AND PEPPER SALSA...........................................................................................................!!&
APRICOT AND PISTACHIO TARTE TATIN................................................................................................!!)
SEA BASS WITH FENNEL AND OLI#ES.....................................................................................................!!(
STICKY CHOCOLATE SPONGE PUDDING...............................................................................................!!6
STEAK WITH A SPICY RUB..........................................................................................................................!!7
TOMATO AND RUNNER BEANS..................................................................................................................!!8
MASH..................................................................................................................................................................!!
SLOW-ROASTED LEG OF PORK WITH SPICY SCRATCHINGS..........................................................!%"
SUMMER CRUMBLE......................................................................................................................................!%!
Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad
What a pukka combination, simple
and classy. Don`t try to make this
when you feel like it, make it when
you can fnd perfect pears and
watercress, otherwise it will taste
naf.
For one person I normally use
around half a pear 2 bi handfuls of
watercress and 2 bi handfuls of
rocket. If the skins are nice !ust i"e
them a wash, if not remo"e with a
peeler. #hen cut them in half and deseed. It doesn`t really
matter how you cut them up. $ometimes in bi rouh chunks,
maybe sliced up or e"en rated. #hen place into the bowl with
the watercress and rocket. #he pepperiness of the lea"es works
so well with the sweetness of the pear. Dri%%le with a ood
e&tra "irin oli"e oil !ust to coat, a small s'uee%e of lemon !uice
(because the pear !uice is slihtly acidic but "ery tasty), and
season well with salt and freshly round black pepper. #oss all
this toether and ser"e. $ha"e o"er some *armesan or
*ecorino, crumble your nuts o"er and tuck in. I lo"e this salad
with roasted meat or as a starter on its own.
Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon
$er"es +,-
2./ml 0 1 pint double cream or
cr2me fraiche
3uice of 4 lemon
2 clo"es arlic, peeled and fnely
chopped
4 ood handful of fresh #hyme,
lea"es picked and chopped
5 handfuls of rated *armesan
cheese
$alt and freshly round black
pepper
4k02lb 5o% 3erusalem artichokes,
peeled and sliced as thick as a
pencil
2 ood handfuls of fresh breadcrumbs
6li"e oil
*reheat your o"en to 227890+2/8F0:as;. In a bowl mi& your
cream, lemon !uice , arlic half the thyme and most of the
*armesan, and season well to taste. #hrow in the sliced
3erusalem artichokes. <i& well and place e"erythin in an
o"enproof bakin dish.
<i& the breadcrumbs with the rest of the thyme and *armesan
and some salt and pepper. $prinkle all the =a"oured
breadcrumbs o"er the artichokes and dri%%le with a little oli"e
oil. >ake in the o"en for around 57 minutes until the artichokes
are tender and the breadcrumbs olden.
Wok-cooked Frarant !ussels
$er"es +,-
2k 0 +1 lb best li"e <ussels
6li"e oil
2 clo"es of arlic, fnely sliced
5 sticks of ?emon rass, outer
lea"es remo"ed, fnely sliced
2 fresh chillies, red, reen or
both
5 tablespoons fnely sliced
iner
2 handfuls of fresh coriander,
pounded or fnely chopped
4 tablespoons sesame oil
$alt and freshly round black pepper
/ $prin onions
3uice of 5 limes
4 & +77ml tin of coconut milk
*lace your mussels with a couple of lus of oli"e oil in a lare,
"ery hot wok or pot. $hake around and add the rest of the
inredients, apart from the lime !uice and coconut milk. @eep
turnin o"er until all the mussels ha"e opened , throw away
any that remain closed. $'uee%e in your lime !uice and add
your coconut milk. >rin to the boil and ser"e immediately.
"r#me Br$l#e - The Way % like %t
$er"es -
577 0 44o% fresh rhubarb
5 tablespoons caster suar
2 "anilla pods
577ml 0 44= o% double cream
277ml 0 ;= o% full fat milk
. e yolks
.7 0 2 A o% suar
*reheat the o"en to 4+78902;/8F0:as 4.
Bouhly slice up the rhubarb and place it
in a pan with the caster suar and /
tablespoons of water. $immer until
tender, di"ide between - small ser"in dishes which your
brCl2e will be cooked in, then set aside.
$core the "anilla pods lenthwise and run the knife up the pod
to remo"e the "anilla seeds. $crape these into the pan with the
pods, cream and milk and slowly brin to the boil. <eanwhile
beat toether the yolks and the suar in a bowl until liht and
=ufy. When the cream and milk are !ust boilin , remo"e the
"anilla pods and add little by little to the e mi&ture, whiskin
continuously. I like to remo"e any bubbles or froth from the
mi&ture before di"idin it into the ser"in dishes, on top of the
rhubarb. $tand these in an appropriately si%ed roastin tray
flled with water half way up the containers, and bake in the
pre,heated o"en for around 2/ minutes until the custard
mi&ture has set but is still slihtly wobbly in the centre.
Dllow to cool to room temperature then place in the fride until
ready to ser"e. $prinkle with suar and carameli%e under a "ery
hot rill or usin a kitchen blowtorch. ?o"ely.
Stir-Fried "hinese &reens with &iner, 'yster and Soy Sauce
For this dish I use any mixture of
good Chinese greens I can get my
hands on. It's tasty and very quick to
make.
11 - 14 ounces mixed Chinese
greens--bok choy, Chinese broccoi
!gai arn", baby s#inach
$ tabes#oons %anut oi
1 tabes#oon sesame oi
1&' tabes#oon thiny siced ginger
4 scaions, (ney shredded
' tabes#oons oyster sauce
1 tabes#oon soy sauce
' #inches of sugar
)uice of 1 ime
sat and freshy ground back #e##er
Bemo"e any blemished outside stalks from the reens. *ut the
spinach to one side so that you can add it to the wok or pan at
the last minute, as it cooks "ery 'uickly. *repare the rest of the
9hinese reensE i normally cut the 9hinese broccoli into strips
and the bok choy into 'uarters. *lune the reens into boilin
water for about 4 402 minutes until !ust tender, and drain well.
*ut the oil and the iner into a "ery lare, hot wok or other
suitable pan and cook for about 57 seconds. Ddd the scallions
and the rest of the inredients apart from the seasonin. $tir,
then add the spinach and toss so that e"erythin is coated in
sauce. #he "eetables will si%%le and stir,fry. #he oyster and soy
sauce will reduce, !ust coatin the reens. Dt this point season
to taste. $tir,fry for a further minute and ser"e immediately.
FieldG $er"es +,-
'li(er)s Twist
"ello*hane +oodle Salad
4 ounces !1** grams" ceo#hane noodes
+ good gug oive oi
, ounces !'** grams" minced #ork
+ arge #inch (ve-s#ice
$ coves garic, crushed
' teas#oon sugar
+ handfu #ra%ns or shrim#, any si-e you ike, #eeed and
deveined
.andfu #ain and skinned #eanuts, roughy crushed
1 bunch s#ring onions, (ney siced
1 bunch coriander, cho##ed
1 bunch mint, cho##ed
' thumbs fresh ginger, grated
' red chies, (ney siced %ith seeds
' imes, )uiced
/ive oi
$oak the noodles in boilin water and drain.
Heat the oil in a pan, and cookin in batches, lihtly brown the
pork with the f"e,spice powder. Ddd the arlic, suar, prawns,
and peanuts. <i& the rest of the inredients for the dressin.
Ddd the drained noodles and the meat with the prawns and
season with a little e&tra soy and a dri%%le of oli"e oil.
FieldG 2 to + ser"ins
*rep #imeG 57 minutes
9ook #imeG 4/ minutes
DiIcultyG <edium
!ano Lassi
0his Indian drink is ike a mango mikshake and is deicious.
1 2uid ounces !'33 miiitres" #ain yoghurt
4 1&' 2uid ounces !1$* miiitres" mik
4 1&' 2uid ounces !1$* miiitres" canned mango #u# or 4
ounces !'** grams" from $ fresh mango, stoned and siced
4 teas#oons sugar, to taste, or fee free to try sat and
cardamom seeds
*ut all the inredients into a blender and blend for 2 minutes,
then pour into indi"idual lasses, and ser"e. Feel free to try salt
and cardamom seeds. #he lassi can be kept refrierated for up
to 2+ hours
FieldG + ser"ins
*rep #imeG / minutes
9ook #imeG
DiIcultyG Jasy
!onk,ish Wra**ed in Banana lea(es with &iner, "ilantro, "hile, and "oconut
!ilk
5ou )ust can't go %rong %ith this combination of 2avors. It's
o#en to a %hite-2eshed (sh. 6anana eaves are very easy to
buy from +sian or 7atino markets. 8et nice big ones to %ra#
your (sh u# in. Faiing banana eaves, you can use vine eaves,
%hich you can get in the su#ermarkets, some%hat smaer, but
no ess tasty for that. If you reay can't get hod of any eaves
then kitchen foi %i do.
4 arge banana eaves or vine eaves
+ itte oive oi
' fresh red chies
' sticks emon grass, outer eaves removed, centers (ney
cho##ed
1 cove garic, (ney cho##ed
' good handfus fresh ciantro, roughy cho##ed
' imes, )uiced and -ested
1 !4** miiiter" can coconut mik
' tabes#oons sesame seed oi
+ dri--e (sh sauce
' hea#ed tabes#oons (ney siced fresh ginger
4 !9 to , ounce &14* to ''3 gram" #ieces monk(sh !can use
other more abundant %hite-2eshed (sh, such as :aci(c mahi
mahi, farmed stri#ed bass, or farmed cat(sh"
4 rosemary s#rigs or bay eaf sticks, to secure
*reheat the o"en to +/7 derees F (257 derees 90as .).
#o make the banana lea"es more pliable, hold for a few seconds
o"er a as =ame. ?ea"in aside the fsh and herb sticks, pound
the rest of the inredients in a pestle and mortar to make a
thick paste and spoon a little onto each banana leaf. *lace the
fsh on top and then spoon the rest of the paste on the top.
>rinin the sides in and spikin it with a rosemary spri or bay
leaf stick to secure it. #his will look lo"ely and it is natural, but I
ha"e been known to use a clothes pe or strin to hold it all
toether. It wonKt be a perfect seal but this allows it to breath
and steam, lettin the =a"ours infuse, so utsy and tasty. *ut
the parcels on a tray and bake for 4/ minutes, then remo"e
from the o"en, and allow to rest for / minutes.
I ser"e the indi"idual parcels on plates at the table and let my
friends dissect them. When opened, the frarant steam wafts
up and smells fantastic. $er"e with plain boiled rice to mop up
the !uices, thatKs all it has to be. Jnd of story, done, lo"ely.
FieldG + ser"ins *rep #imeG 27
minutes
Inacti"e *rep #imeG / minutes 9ook #imeG 4/
minutes
DiIcultyG <edium
%ndi(idual -uick .nlish Tri,le
4 1&' ounces !1$3 grams" ras#berry geatine
, !1-centimeter" sices ready made s#onge or ;adeira cake
+ good gug s%eet <herry
13 ounces !4'3 miiitres" ready made custard
9 ounces !143 grams" tinned mandarins
+ fe% dro#s vania extract
1&' #int !'43 miiitres" doube cream !heavy cream", ighty
%hi##ed
+ sma bock good quaity chocoate
<ake the elatine by followin the instructions on the side of
the packet. *our into a dish and lea"e. 6nce the elatine is set,
rouhly chop.
*ut 2 pieces of cake into the bottom of each lass. Dri%%le with
the sherry and pour half of the custard o"er the cake and
sherry. $poon the elatine o"er the custard, and then add the
mandarins. 9o"er with the rest of the custard, dri%%le with a
little "anilla, and co"er with the whipped cream. $crape the
chocolate with a sharp knife for sha"ins to top the lot.
FieldG + ser"ins
*rep #imeG 4/ minutes
Inacti"e *rep #imeG 2 hours
9ook #imeG 5 minutes
DiIcultyG Jasy
Pecan /anilla %ce "ream with !a*le Syru*
' tabes#oons confectioners' sugar
' handfus #ecan nuts
1 quart good quaity vania ice cream
;a#e syru#
Heat the o"en to 5/7 derees F (.7 derees 9 0:as +). <i& the
icin suar with the pecans on a bakin tray and sprinkle with a
little water to make a thick,ish paste.
>ake in the o"en for a few minutes or until toasted and
carameli%ed. $coop out the ice cream into + lasses or bowls
and sprinkle o"er the whole pecans then dri%%le with a ood
lu of maple syrup.
FieldG + ser"ins
9ook #imeG + minutes
DiIcultyG Jasy
S*ahetti with Wild !ushrooms
1 to 11 ounces !'3* to $** grams" %id mixed mushrooms !I
%oud #robaby buy around 14 ounces !4** grams"
mushrooms, as you have to trim a bit o="
$ tabes#oons oive oi
1 cove garic, (ney cho##ed
1 to ' sma dried red chies, #ounded or very (ney cho##ed
<at and freshy ground back #e##er
1&' emon, )uiced
1 #ound !433 grams" dried s#aghetti
+ sma handfu grated :armesan
1 handfu fresh #arsey, roughy cho##ed
' ounces !33 grams" unsated butter
>rush of any dirt from the mushrooms with a pastry brush or a
tea towel. $lice the mushrooms thinly, but tear any larer
mushrooms, like irolles, chanterelles. and blewits in half. *ut
the oli"e oil in a "ery hot fryin pan, and add the mushrooms.
?et them fry fast, tossin once or twice, then add the arlic and
chile with a pinch of salt (it is "ery important to season
mushrooms slihtly, as it really brins out the =a"or). 9ontinue
to fry fast for + to / minutes, tossin reularly. #hen turn the
heat of and s'uee%e in the lemon !uice. #oss and season, to
taste.
<eanwhile, cook the pasta in boilin, salted water until al
dente. Drain and add to the mushrooms, with the *armesan,
parsley, and butter. #oss ently, coatin the pasta with the
mushrooms and their =a"or. $er"e, scrapin out all of the last
bits of mushroom from the pan, and sprinkle with a little e&tra
parsley and *armesan.
FieldG + ser"ins
DiIcultyG Jasy
!ushroom Sarnie
, ounces !'3* grams" butter, softened
4 sun-dried tomatoes, cho##ed
1 red chie, (ney cho##ed
8aric, (ney cho##ed
+ fe% s#rigs fresh thyme eaves
<ea sat and freshy ground back #e##er
4 arge %hite mushrooms
1&' oaf sourdough bread
' tabes#oons >i)on mustard
1 bunch %atercress, #icked and %ashed
*reheat the o"en to +77 derees F (277 derees 90:as -).
<i& the butter with the sun,dried tomatoes, chile, arlic, and
thyme lea"es. $eason and spoon o"er each mushroom. >ake
for 47 to 4/ minutes, or until soft.
9ut the sourdouh into . slices and spread with the Di!on
mustard. ?ay the watercress o"er the mustard and top with the
baked mushrooms. 9o"er with the other half of bread, press
down frmly, and cut.
FieldG + ser"ins
DiIcultyG Jas
Warm Rocket Salad
?arm saads can be booming ama-ing or a com#ete disaster.
First, you have got to get your hungry guests around the tabe
before you #ate u#, so as soon as their bums are on the chairs,
you are tossing the %arm ingredients in %ith the rocket eaves.
6oom, boom, boom on a #ate and it's in front of them.
' medium red onions
, %hoe rashers !sices" #ancetta or smoked streaky bacon
/ive oi
4 s#rigs thyme
+ good handfu #ine nuts
4 big handfus rocket !arugua"
6asamic vinegar
+ #iece of :armesan, for shaving
*eel, hal"e, and 'uarter the onions then 'uarter aain, to i"e
you . pieces from each onion. Heat a fryin pan and fry of the
rashers of pancetta until crisp. Ddd a couple of lus of oli"e oil
to the pan, and add the spris of thyme, the onions, and pine
nuts with a pinch of salt. #oss around and fry on a medium heat
for about / minutes until carameli%ed and sweet (not blackL).
#hen, throw e"erythin into a salad bowl with the rocket or any
nice salad lea"es. Dri%%le enerously with balsamic "inear,
this will make a natural dressin as it mi&es with the oli"e oil.
$er"e with some sha"ed *armesan o"er the top, you can use a
potato peeler to do this. <unch away.
FieldG + ser"ins
DiIcultyG Jasy
S*ahetti Puttanesca
1 #ound !433 grams" dried s#aghetti, the best you can get
' coves garic, (ney cho##ed
1 handfu ca#ers, soaked in %ater and drained
' handfus big back oives, #itted
1' anchovy (ets, roughy cho##ed
$ sma dried red chies, crumbed
1 tabes#oon dried oregano
@xtra-virgin oive oi
' !14 ounce&4**gram" cans tomatoes, drained and cho##ed
1 good handfu fresh basi
9ook the spahetti in salted, boilin water until al dente.
<eanwhile fry the arlic, capers, oli"es, ancho"ies, chiles, and
oreano in a little oli"e oil for a few minutes. Ddd the tomatoes,
brin to a simmer, and continue to cook for + or / minutes,
until you ha"e a lo"ely tomato sauce consistency. Bemo"e from
the heat, plune the drained spahetti into it, toss it o"er, and
co"er with the sauce. Bip all the basil o"er it, correct the
seasonin, and dri%%le with ood e&tra,"irin oli"e oil.
FieldG + ser"ins
DiIcultyG Jasy
Fruit "obbler
0his is a fantastic +merican reci#e equivaent to our crumbe.
:articuary good %ith stra%berries and rhubarb, but you can
use any fruit combo you ikeA about 9,*g&1 1&' #ounds of fruit
shoud do it.
For the fruitB
' a#ricots, stoned and siced
1 #ear, cored and thicky siced
1 #int backberries
1 #int bueberries
1 #int ras#berries
1 stick rhubarb
3 tabes#oons sugar
+ good gug basamic vinegar
For the to##ingB
4 ounces butter, chied
, ounces !''3 grams" sef-rising 2our
' 1&' ounces !4* grams" sugar
+ arge #inch sat
4 1&' 2uid ounces !1$* miiitres" buttermik
+ itte sugar, for dusting
Cania ice cream, as an accom#animent
*reheat the o"en to 5;/ derees F (4M7 derees 90as /). *ut
the fruit into a pan with the suar and the balsamic "inear. *ut
the pan o"er the heat, and cook ently, until the !uices bein to
run from the berries. *our into an o"enproof dish.
<eanwhile make the toppin. Bub the cold butter into the =our
until the mi&ture resembles fne bread crumbs. Ddd the suar
and salt, stir well, and then add the buttermilk to form a loose,
scone,type mi&ture. Boll balls of the douh and place randomly
o"er the hot fruit. $prinkle with a little suar, and bake in the
o"en for 57 minutes until olden brown. $er"e with "anilla ice
cream.
FieldG - ser"ins
DiIcultyG Jasy
Pot-roasted Pork in White Wine with &arlic, Fennel, and Rosemary
0his #ork reci#e takes me about 3 minutes to #re#are and get
in the oven, so it's nice and quick as %e as being unbeievaby
ight, fresh and tasty. +so, #ot-roasting the #ork as o##osed to
straight roasting gives you a ovey natura sauce made %ith
the meat )uices and the %ine
1 !$ #ound&1.3 kiogram" #ork oin, o= the bone and skin
removed
1 tabes#oon fenne seeds
' to $ arge knobs butter
/ive oi
, coves garic, skin eft on
1 handfu fresh rosemary, eaves #icked
4 bay eaves
1 fenne bub, siced
1&' !43* m" botte Chardonnay
*reheat the o"en to +77 derees F (277 derees 9).
With 2 or 5 bits of strin, tie up your pork loin, do this any way
you like. It doesnKt ha"e to be fussy, you !ust want to keep the
meat in a snu shape while itKs cookin. $eason enerously
with salt and pepper, then roll the meat in the fennel seeds
until co"ered.
In a casserole pan or roastin tray, fry the meat for a couple of
minutes in half the butter and a little oli"e oil, until nice and
olden.
#hrow in the arlic, herbs, fennel, and wine, then co"er the tray
loosely with some wet reaseproof paper and cook until an
inserted meat thermometer reaches 4/7 derees F. Ds the pork
loin is of the bone it cooks "ery 'uickly. Bemo"e from the o"en
and allow the meat to rest on a plate. #hen, without usin any
more heat, fnish of your sauce in the pan, scrapin any
oodness of the bottom and addin the rest of the butter.
Bemo"e any lare bits.
FieldG - ser"ins
9ook #imeG 4 hour 4/ minutes
DiIcultyG Jasy
Salad o, !arinated "harred S0uid with "annellini beans, Rocket, and "hile
' #ounds $ ounces !1 kiogram" squid, trimmed and gutted
1 !14-ounce or 4** gram" tin of canneini beans, or use 9
ounces !14 grams" dried ones, soaked and cooked unti tender
1 to ' fresh red chies, siced
' good handfus rocket !arugua"
' to $ tabes#oons emon )uice
4 tabes#oons oive oi
#ry to et your fshmoner to skin and ut the s'uid for you.
$core the s'uid lihtly in a casual criss,cross fashion. $et it
aside while you et a riddle pan "ery, "ery hot. Fou can also
use a wok or the barbecue.
$eason the s'uid lihtly with salt and pepper !ust before
cookin, then add it to the pan. Dfter a minute, it should be
nicely charred, so turn it o"er and cook for a further minute.
Bemo"e the s'uid from the pan and set aside.
Heat up the cannellini beans and sprinkle them into a bowl. Ddd
the sliced chiles to the bowl with the rocket, lemon !uice, and
oli"e oil, and season. 9ut the s'uid at irreular anles and toss
it in with the rest of the inredients. D ood dri%%le of e&tra,
"irin oli"e oil o"er the top will fnish it of nicely.
FieldG + to - ser"ins
9ook #imeG / minutes
DiIcultyG Jasy
Panettone Bread and Butter Puddin
1 #int !343 miiitres" mik !don't use ' #ercent, 1 #ercent, or
skim"
1 #int !343 miiitres" doube cream !heavy cream"
1 vania #od
4 medium eggs
9 ounces !14* grams" caster sugar !su#er(ne sugar"
:anettone, cut into thick sices and buttered
1 orange, -ested
$ tabes#oons Cognac
+ itte icing sugar
#o start the custard base, brin the milk and cream !ust to a boil
in a saucepan. 9ut the "anilla pod in half, scrape out the seeds
and add to the pan with the %est. Whisk the es with the suar
until pale. Ddd the milk and cream and remo"e the "anilla.
*reheat the o"en to 52/ derees F (4-7 derees 90:as 5).
Dip each slice of panettone into the custard and pile into a
buttered bakin dish. *our the remainin custard slowly o"er
the bread, place the dish in a roastin pan and fll halfway with
hot water. $prinkle with the icin suar and bake for about +/
minutes. When cooked, it will ha"e a sliht crust on top, but will
still be slihtly wobbly inside.
FieldG . to 42 ser"ins
9ook #imeG +/ minutes
DiIcultyG Jasy
Pro*er Polenta
1 1iter !$4 ounces or a itte more than a quart" %ater
, ounces !'3* grams" instant #oenta
, ounces !' sticks" butter
' handfus grated :armesan
>rin the water to boil in a lare pan. $lowly stream in the
polenta, whiskin continuously. 6nce itKs mi&ed, continue to stir
o"er the heat for 4/ to 27 minutes. $tir in the butter and
*armesan. Fou can add a little more water to make it the riht
consistency. $eason and ser"e straiht away
FieldG + ser"ins
DiIcultyG Jasy
"hicken in !ilk
+ sighty odd, but reay fantastic combination, %hich must be
tried
1 !$ #ound& 1.3 kiogram" organic chicken
4 ounces !113 grams" or 1 stick butter
1&' cinnamon stick
1 good handfu fresh sage, eaves #icked
' emons, -ested
9 garic coves, skin eft on
1 #int !393 miiitres" mik
*reheat the o"en to 5;/ derees F (4M7 derees 90as /), and
fnd a snu,fttin pot for the chicken. $eason it enerously all
o"er with salt and pepper, and fry it in the butter, turnin the
chicken to et an e"en color all o"er, until olden. Bemo"e from
the heat, put the chicken on a plate, and throw away the butter
left in the pot. #his will lea"e you with tasty sticky oodness at
the bottom of the pan, which will i"e you a lo"ely caramel
=a"or later on.
*ut your chicken back in the pot with the rest of the
inredients, and cook in the preheated o"en for 4 402 hours.
>aste with the cookin !uice when you remember. #he lemon
%est will sort of split the milk, makin a sauce, which is
absolutely fantastic.
#o ser"e, pull the meat of the bones and di"ide it on to your
plates. $poon o"er plenty of !uice and the little curds. $er"e
with wilted spinach or reens and some mashed potato.
FieldG + ser"ins
9ook #imeG 4 hour +7 minutes
DiIcultyG Jasy
"al1one
;y 7ondon 'father', 8ennaro Contado, makes these to use u#
a his eftover anti#asti. 0hey're great, a com#ete snack.
6asic 6read Deci#eB
Eust over ' #ounds !1 kiogram" strong bread 2our
Eust over 1 #int !9'3 miiitres" te#id %ater
1 ounce !$* grams" fresh yeast or $ !1&4 ounce&4 gram"
sachets dried yeast
' tabes#oons sugar
<ea sat
@xtra 2our, for dusting
Fiing
' courgettes !-ucchini", siced and char-gried
' artichoke hearts, char-gried and siced
+ handfu back oives
+ handfu sun-dried tomatoes
+ cou#e sices :arma ham
+ bunch basi, eaves ri##ed
+ dri--e oive oi
+ dri--e herb vinegar
1 ba mo--area, ri##ed
+ handfu :armesan shavings
+ cou#e fresh #um tomatoes
' ounces ;ontgomery cheddar
+ good dri--e extra-virgin oive oi
Freshy ground back #e##er
;adon sea sat
For the breadG
$tae 4G <akin a Well *ile the =our on to a clean surface and
make a lare well in the centre. *our half the water into the
well, then add your yeast, suar and salt and stir with a fork.
$tae 2G :ettin It #oether $lowly, but confdently, brin in the
=our from the inside of the well. (Fou do not want to break the
walls of the well, or the water will o e"erywhere). 9ontinue to
brin the =our into the centre until you et a stody, porride,y
consistency, then add the remainin water. 9ontinue to mi&
until itKs stody aain, then you can be more aressi"e,
brinin in all the =our, makin the mi& less sticky. Flour your
hands and pat and push the douh toether with all the
remainin =our. (9ertain =ours need a little more or less water,
so feel free to ad!ust).
$tae 5G @neadinL #his is where you et stuck in. With a bit of
elbow rease, simply push, fold, slap, and roll the douh
around, o"er and o"er, for + or / minutes until you ha"e a silky
and elastic douh.
$tae +G First *roof Flour the top of your douh. *ut it in a bowl,
co"er with plastic wrap, and allow it to proof in a warm, moist,
drauht,free place until doubled in si%e, about half an hour. #his
proof will impro"e the =a"or and te&ture of your douh, and itKs
always e&citin to know that the old yeast has kicked into
action.
*reheat the o"en to 5/7 derees F (4.7 derees 90as +).
9hop and mi& all the inredients for the fllin and season well.
Di"ide the douh into . pieces. Boll into balls, usin =our for
dustin. #hen roll into little frisbee shapes !ust o"er 40+,inch
(7./ centimetre) thick. *lace a ood spoonful of your fllin into
the middle of each, brush the edes with a little water, then
fold the rounds in half, pushin their edes to seal. $ome
people prefer to use a fork to do this but I !ust pinch them with
my fners. Dust with =our, do the same with all the others and
mo"e to a =our,dusted bakin tray. Dllow to sit for / minutes,
then score the top of the bread to allow your fllin to bubble
o"er when cookin. >ake in your preheated o"en for 27
minutes, until olden and scrumptious,lookin, and allow to
cool. Dlways ood for picnics or as portable food.
FieldG . cal%ones
Inacti"e *rep #imeG 57 minutes
DiIcultyG <edium
S0uashed "herry Tomato and Smashed 'li(e Bruscetta
?hat you are )ust about to do makes com#ete sense in
cooking. 0omatoes need sat, oives are #reserved in sat,
you've squee-ed the )uice out of the tomatoes, %hich in return
dra%s the sat and the smoky 2avour out of the oives. 0his
makes the oives very edibe and the tomatoes damn tasty. Di#
in as much basi as you can a=ord and even a handfu of rocket
!arugua" if you have some. 7ovey. :.<. If you have any
eftovers then toss them in %ith some hot s#aghetti.
' handfus cherry tomatoes
1 handfu back oives
4 to 3 tabes#oons extra-virgin oive oi
1 tabes#oon dried oregano
+ dri--e herb vinegar
1 dried chie
+ handfu fresh basi
1&' ciabatta or other rustic bread, cut into thick sices
1&' cove garic
4 boccacini
:armesan, for shaving
#his is probably the 'uickest salad or bruschetta I make, but no
less tasty for that. Nery few inredients, simple =a"ours,
complete sense. #ry to make use of the wider rane of cherry
tomatoes a"ailable nowG yellow, tie, and plum cherry tomatoes
for instance. Dnd, as I always say, itKs much better, taste,wise,
to buy oli"es with their stones still in than without. #rust me.
$imply s'uash your tomatoes into a bowl. I always ha"e to put
one hand o"er the tomatoes as I do this as !uice and pips o
e"erywhere (enerally on me). Fou can be as rouh with the
tomatoes as you like, as the salad looks much better rouh and
rustic than perfect and pretty. #hen, ently smash the oli"es on
a board with a hard ob!ect, like a cup or a rollin,pin. Bemo"e
the stones, throw the oli"es in with the tomatoes, and toss
toether. Ddd a few lus of oil, the oreano, a dri%%le of
"inear, crumbled chile, and rip in the basil. $eason, to taste,
and thatKs your salad.
:riddle or toast the slices of bread and rub with the arlic
clo"e, pile on the tomatoes, and rip the mo%%arella and lay o"er
the top dri%%le with a little bit more oil and fnish with sha"es of
*armesan.
FieldG about - to . ser"ins *rep #imeG / minutes
9ook #imeG + minutes DiIcultyG Jasy
!y !ums S*ottier 2ick
0his is a #ro#er 'bokes' #udding F oads of custard, a itte
%armed syru# over the to#, and even some cream. <u#erbG
4 ounces !113 grams" suet
4 1&' ounces !1'* grams" dried a#ricots, cho##ed
, ounces !'4* grams" raisins or sutanas
1 orange, -ested
4 1&' ounces !1'* grams" #ain 2our
4 1&' ounces !1'* grams" sugar
4 1&' ounces !1'* grams" bread crumbs
' tabes#oons grated ginger !or to taste"
:inch grated nutmeg
:inch sat
1 egg, beaten
1 #int !14* miiitres" mik
:rease a 5,pint (4 liter) puddin basin. <i& all the inredients
toether, e&cept the e and milk. Ddd the beaten e and
milk and mi& well. (I do this in a mi&er but you can do it by
hand, no problem).
*ut the mi&ture in the basin, co"er with tin foil or a cloth, and
put the basin in a pan with water half,way up the sides of the
basin. >rin the water to a boil, put on a tiht,fttin lid, and
simmer for 5 hours, rememberin to top up with (add more)
boilin water now and then.
FieldG - ser"ins
9ook #imeG 5 hours
DiIcultyG Jasy
!inty !ushy Peas
0his is a fantastic reci#e that is so quick and so sim#e and
uses our reiabe friends the fro-en #eas, %hich %ork reay %e
here. 8reat %ith (sh, meat, or even as a vegetarian dish %ith a
big doo# of butter on to#.
' tabes#oons oive oi
1 bunch s#ring onions, cho##ed
1 handfu fresh mint, eaves #icked
1 #ound !3** grams" fro-en #eas
' arge knobs butter
Heat the oil in a pan and add the chopped onions, mint, and
peas. 9o"er and lea"e for a few minutes to steam. <ash with a
potato masher. Fou can do this with a food processor as well,
!ust pulse it until smooth. Whether mashin or pulsin, when
itKs done add the butter and season "ery carefully, to taste.
FieldG + ser"ins
DiIcultyG Jasy
Fish and "hi*s
For the chi#sB
$ $&4 #ints !' itres" vegetabe oi
' #ounds !13* grams" 2oury #otatoes, ike russets, #eeed and
cut into arge chi#s
For the batterB
1 cu# #ain 2our
1 cu# beer
' egg %hites, %hi##ed to soft #eaks
<at
4 !1 ounce&'3* gram" (ets haddock or cod, skin on, and #in
boned
*our all the "eetable oil into a deep pan or deep fat fryer, and
heat to 577 derees F (4-7 derees 9.) >lanch the cut potatoes
in the oil until soft, but not coloured, about + minutes. Bemo"e
and drain.
<i& toether the =our and the beer, and then fold in the e
whites. #urn up the heat of the oil to 5/7 derees F (4.7
derees 9). Dip the fsh in the batter and fry for a few minutes
with the chips until olden brown.
Drain on kitchen paper and ser"e with bread and butter, wallyKs
(battered, deep fried pickles ser"ed with ranch dressin), and
pickled es.
FieldG + ser"ins
9ook #imeG . minutes
DiIcultyG Jasy
Basil and Lime Sorbet
1 %inegass %ater !about 3 ounces"
1 %inegass sugar !equa in %eight to the %ater"
3 to 9 imes, -ested
1 gass ime )uice
1 very arge bunch basi, #ounded to a #uree
*lace the water and suar in a pan, brin to a boil, and simmer
for + minutes with the lime %est. Bemo"e from the heat, and
allow to cool for a while. Ddd the lime !uice and basil puree. $tir
this up and lea"e to infuse for a while. *ass it throuh a coarse
sie"e and pour into a plastic tub or earthenware dish and place
in the free%er. :enerally, sorbet takes 2 hours to set. #ry to stir
it around e"ery 57 minutes, if you remember. $er"e it in a lass
on its own.
FieldG + ser"ins
DiIcultyG Jasy
Taliatelle with Sa,,ron, Sea,ood, and "ream
+ good #inch sa=ron
1 gass %hite %ine
/ive oi
1 arge garic cove, (ney cho##ed
1 #ound dried tagiatee
1 1&' #ounds !9,* grams" mixed seafood !red muet, scao#s,
cams, debearded musses, squid"
1&' #int doube cream !heavy cream"
+ bunch 2at #arsey, cho##ed
$oak the safron in the white wine. Ddd a little oil and the arlic
to a fryin pan, and cook until softened. Ddd the clams and
mussels, shake the pan around, and add the white wine and
safron mi&ture. >rin to a boil and cook until the shellfsh
opens, discard any shellfsh that remain closed.
#hen, lay the rest of the seafood, parsley, and the cream on
top. $immer for 5 to + minutes and season to taste. 9ook the
taliatelle in salted, boilin water until al dente. Drain and add
to the fsh, ser"e scattered with some of the lefto"er parsley
and an e&tra dri%%le of oli"e oil.
FieldG + ser"ins
DiIcultyG Jasy
Seared "ar*accio o, Bee, with roasted Baby Beets, "reamed 3orseradish,
Watercress and Parmesan
0he reason I ike to make this dish is because, a#art from being
reay quick and sim#e, it's a sociabe feast %here everyone
can tuck in and he# themseves. I ove a that. I a%ays serve
this on a arge #ate in the midde of the tabe, %ith crusty
bread and a gass of %ine. +ny eftovers are even more
gorgeous the next day in a nice (rm ba#.
1 1&' #ounds !9,* grams" baby beetroots
/ive oi
+##roximatey 1* tabes#oons basamic vinegar
1 handfu fresh rosemary, (ney cho##ed
$ 1&' #ound !1.3 kiogram" (et of beef
$ 1&' ounces !1** grams" freshy grated or creamed
horseradish
4 ounces !'** grams" creme fraiche
1 emon, )uiced, or %hite %ine vinegar
$ good handfus %atercress
$ 1&' ounces !1** grams" shaved :armesan
*reheat the o"en to +/7 derees F (257 derees 90as .).
Wash and scrub the beets, trim the ends, and toss into a lare
piece of foil with a little oil, balsamic "inear, and seasonin.
Wrap and roast until tender. 9ookin time depends on si%e.
<i& the rosemary salt and pepper on a board. Boll and press the
fllet of beef o"er this, makin sure all sticks to the meat. In a
"ery hot, rided pan, or on a barbecue, sear the meat until
brown and slihtly crisp on all sides, around / minutes. Bemo"e
from the pan. Dllow it to rest for / minutes, then slice it all up
as thinly as you can. ?ay the slices on a lare plate.
Dfter preparin the beef, sprinkle the roasted beetroots
randomly (whole, hal"ed or 'uartered, dependin on si%e) o"er
the sliced meat. Oow mi& the horseradish and creme fraiche
toether. It has to be seasoned well, usually needin a little
white wine "inear or lemon !uice. Dribble this o"er the
beetroots. Dress some watercress with oli"e oil and lemon
!uice. #hen scatter this, alon with some small sli"ers of sha"ed
*armesan, all o"er the plate and et ready to tuck inL
FieldG - ser"ins *rep #imeG 4/ minutes
9ook #imeG 5/ minutes DiIcultyG <edium
Portuuese "hocolate Tarts
3 ounce !13* gram" sab #u= #astry
1 egg yok
' tabes#oons caster sugar !su#er(ne sugar"
:inch as#ice
+ cou#e #inches cinnamon
1 orange, -ested
For the (ingB
3 1&' 2uid ounces !19* miiitres" doube cream !heavy cream"
' eve tabes#oons caster sugar
0he smaest #inch sat
1&' stick butter, softened
1&' #ound best-quaity baking chocoate, broken u#
1 1&' 2uid ounces !3* miiitres" mik
Cocoa #o%der, for dusting
Dust a surface with =our and roll out your pastry to a bit bier
than an . 402,by,44,inch sheet of paper. >rush with the e
yolk and scatter the rest of the inredients o"er, bein subtle
with the allspice and cinnamon. Boll the pastry up tihtly like a
$wiss roll to make a lon sausae shape. With a knife, cut
across the sausae into 4,inch (2 402,centimeter) pieces. #ake .
pieces aside, and free%e the rest of the pastry for a rainy day.
*reheat the o"en to +77 derees F (277 derees 90as -).
#urn all the pieces of pastry swirl,side up and =atten them
slihtly. Dust the surface of your pastry with =our, then roll
each piece out into a thin circle (around the si%e of a teacup
saucer). J"en I donKt ha"e proper pastry molds at home, so I
!ust rease and =our the outsides of . of my lass tumblers.
#hen, I place a circle of pastry on top of each tumbler, pleatin,
pinchin and huin the pastry around them.
*lace the tumblers on a bakin tray, pastry at the top, and put
in the preheated o"en until crisp and olden, around 4/
minutes. Bemo"e from the o"en and, while still hot, take a tea
towel and pat the slihtly raised top of the pastry back down on
to the =at bottom of the tumbler P i"in you a =at base aain.
Dllow to cool, and carefully remo"e the pastry cases from
around the tumblers.
Fill your pastry cases with the chocolate fllinG *lace the double
cream, suar, and pinch of salt in a pan and brin to the boil.
Ds soon as the mi&ture has boiled, remo"e from the heat, and
add the butter and chocolate. $tir until it has completely
melted. Dllow the mi&ture to cool slihtly, stirrin in the cold
milk until smooth and shiny. $ometimes this mi&ture looks like
it has split. Dllow the mi&ture to cool down a bit more, and
whisk in a little e&tra cold milk until smooth. $crape all the
mi&ture into the cooked pastry shells. $hake to e"en it out and
allow to cool for around 4 to 2 hours, until it is at room
temperature. Dust with the cocoa powder. Qltimately the pastry
should be short and crisp and the fllin should be smooth and
should cut like butter.
FieldG around . pastry cases
DiIcultyG <edium
Roasted Sweet &arlic and Thyme Risotto with Toasted Almonds and
Breadcrumbs
>on't be scared by this one, the garic is not over#o%ering, it's
extremey subte and deicate combination.
' arge heads garic, %hoe and un#eeed
+##roximatey 1 quart !1.1 itres" chicken stock
1 tabes#oon oive oi
$ shaots or ' medium onions, (ney cho##ed
1&' head ceery, (ney cho##ed
14 ounces !4** grams" risotto rice
' %ine gasses dry %hite vermouth or dry %hite %ine
<ea sat
1 good handfu fresh thyme, eaves #icked
' 1&' ounces !4* grams" butter
4 ounces !113 grams" freshy grated :armesan
31&' ounces !133 grams" sheed and #eeed amonds, ighty
crushed, cracked or cho##ed
' handfus coarse fresh bread crumbs
/ive oi
For the basic risottoG *reheat the o"en to +/7 derees F (257
derees 9). Boast the whole arlic heads on a dish in the o"en
until soft, about 57 minutes.
$tae 4G Heat the stock. In a separate pan heat the oli"e oil,
add the shallots or onions, arlic, and celery, and fry slowly for
about + minutes. When the "eetables ha"e softened, add the
rice and turn up the heat.
$tae 2G #he rice will now bein to fry, so keep stirrin it. Dfter
a minute it will look slihtly translucent. Ddd the "ermouth or
wine and keep stirrin, it will smell fantastic. Dny harsh alcohol
=a"ours will e"aporate and lea"e the rice with a tasty essence.
$tae 5G 6nce the "ermouth or wine has cooked into the rice,
add your frst ladle of hot stock and a ood pinch of salt.
$eparate the roasted arlic clo"es and s'uee%e out the sweet
insides into the risotto. Ddd the thyme and black pepper to the
risotto. #urn down the heat to a hihish simmer, so the rice
doesnKt cook too 'uickly on the outside. @eep addin ladles of
stock.
$tae +G Bemo"e from the heat and add the butter and
*armesan. $tir ently. *lace a lid on the pan and allow to sit for
2 to 5 minutes. #his is the most important part of makin the
risotto, as this is when it becomes outraeously creamy and
oo%y like it should be. Jat as soon as possible while the risotto
retains its perfect te&ture. In a fryin pan toast the almonds
and bread crumbs in a little oli"e oil until crisp and olden.
$eason with a little salt. $et to one side. $er"e the risotto with
the toasted almonds and bread crumbs sprinkled o"er the top.
?o"ely.
FieldG - ser"ins
9ook #imeG /7 minutes
DiIcultyG <edium
Bee, with Soy Sauce and &iner
' !, ounce& ''3 gram" siroin steaks
' #ak choy or bok choy !even s#inach or any other greens %i
do"
, tabes#oons soy sauce
1 thumb-si-ed #iece of ginger, #eeed
1 chii, deseeded and (ney cho##ed
1&' a garic cove, (ney grated
1 ime, )uiced
/ive oi
6n a "ery hot riddle pan, cook your seasoned piece of sirloin
steak until medium or to your likin. *lace in a plate and allow
to rest for 2 minutes.
Oow cook your reens in salted boilin water until tender.
While hot, douse with a ood couple of tablespoons of soy
sauce, and sprinkle with the arlic, iner, chilli, lime !uice and
oli"e oil.
When the reens are cooked, simply di"ide onto two plates,
thinly slice up the sirloin steaks, place on top of the reens and
dri%%le with any of the infused sauce left on the restin plate.
The .asiest Se4iest Salad in the World
9 ri#e (gs
9 sices #rosciuitto or :arma ham
+ good handfu green or #ur#e basi
9 sma bas bu=ao mo--area, torn
For the .oney and 7emon Euice >ressingB
1 tabes#oon good honey
9 tabes#oons extra virgin oive oi
$ tabes#oons emon )uice
9ut a criss,cross in the fs, but not 'uite to the bottom, and
then, usin your thumb and forefner, s'uee%e the base of the
f to re"eal the inside.
*lace the fs on a lare plate and wea"e around I piece of
prosciutto or *alma ham around each f.
Ddd the ripped up basil and the bufalo mo%%arella.
Dri%%le o"er the honey, makin sure each f has some in the
middle, then dri%%le the oli"e oil, lemon !uice, and salt and
pepper.
6rG <i& all the dressin inredients toether in a bowl and
season, to taste, then dri%%le e"erythin with the honey and
lemon !uice dressin.
FieldG - ser"ins
!araritas
' shots of tequia
1 shot Cointreau
1 shot freshy squee-ed ime )uice
<at and ime %edge, to serve
*ut all the inredients into a shaker. $hake well and ser"e in a
martini lass with a salt rim and a split lime wede.
Salmon with 3erbs in +ews*a*er
+ co#y of 0he 0imes !7ondon, He% 5ork, Chicago, or 7+, your
choice"
4 arge handfus fresh mixed herbs !di, basi, rosemary, 2at
eaf #arsey, and fenne to#s"
1 !$ 1&' to 4 #ound& 1.3 kiogram" %hoe samon, scaed and
gutted
/ive oi
' emons, thiny siced
9 s#ring onions, thiny siced
' tabes#oons fenne seeds, cracked
6pen out the paper to the middle pae, and scatter half the
herbs o"er it.
*lace the salmon in the middle of the paper and season inside
and out and rub with oli"e oil.
$catter o"er the lemon slices, sprin onions, fennel seeds and
remainin herbs, tuckin some inside the fsh.
Dri%%le with a little e&tra oli"e oil.
Wrap the paper around the salmon, securin it well with lots of
strin.
Dampen the paper well under the tap. *lace parcel directly on
the top shelf of a preheated +2/ derees F (227 derees 9)
o"en, for 5/ minutes, or preferably, cook on the barbecue or on
a rack o"er a camp fre for about 2/ minutes on each side.
FieldG - ser"ins
DiIcultyG Jasy
Brunch Breads
6asic 6read ;ixB
$ !1&4 ounce&4 gram" sachets dried yeast
'.' #ounds !1 kiogram" bread 2our, #us extra 2our, for
dusting.
Eust over 1 #int te#id %ater !9'3 miiitres"
' eve tabes#oons sea sat
1 ounce !$* grams" sugar
<avoury Doed 6read of :arma .am, @gg, Cheese, @gg, and
6asiB
1* sices :arma ham
, arge organic eggs, boied for , minutes and sheed
14 ounces !4** grams" cheese !a mix of Cheddar, :armesan,
Fontina, mo--area, or any eftovers that need to be used u#",
grated
' handfus fresh basi
<un-dried tomatoes
Cho##ed fresh rosemary eaves
<%eet Doed 6read of Chocoate, .a-enut, and 6ananaB
1 )ar chocoate s#read
Cho##ed toasted ha-enuts
' bananas, siced
>asic >read <i&G <i& all the inredients toether and knead into
a douh. 9ut the douh in half.
Boll one piece of douh out into a lon rectanular shape about
402 inch (4 centimetre) thick, about 5M 402 inches (4 meter)
lon and 42 to 4/ inches wide.
$a"ouryG Dlon the middle of the frst piece of rolled out douh,
lay out your *arma ham, es, cheese, basil, and tomatoes.
Dri%%le with oli"e oil and season with salt and freshly round
black pepper. *ull the douh o"er the fllin so it forms what
looks like a cannelloni shape.
>rin one end round to the other so that they !oin up. *inch and
pat the two ends toether frmly to form a douhnut shaped
bread. >rush on oli"e oil and sprinkle the loaf with a little sea
salt and rosemary. #ransfer to a bakin tray dusted with =our
and allow to proof for 4/ minutes.
*lace in a preheated +77 derees F (277 derees 9) o"en until
olden, about 5/ minutes.
$weetG 6n the second piece of the rolled out douh use a
palette knife to co"er the surface with chocolate spread.
$prinkle some toasted chopped ha%elnuts and the sliced
banana onto the douh. Boll up into a cannelloni shape and
then roll the lon snake shape inside itself to form a snail
shape. $prinkle with chopped ha%elnuts. #ransfer to a bakin
tray dusted with =our and allow to proof for 4/ minutes.
>ake in a preheated +77 derees F (277 derees 9) for 5/
minutes.
FieldG - to . ser"ins per loaf
Inacti"e *rep #imeG 4/ minutes
DiIcultyG <edium
"hicken Breast Baked in a Ba
' !4 ounce& '** gram" skiness chicken breasts, scored
1 egg, beaten %ith ' tabes#oons %ater
1 handfu dried #orcini
1 ounces !'33 grams" mixed mushrooms !(ed, oyster, and
shiitake", torn u#
1 arge %inegass %hite %ine
' medium #otatoes, #eeed, siced and cooked
$ arge knobs !tabes#oons" butter
1 handfu fresh thyme
' coves garic, #eeed and siced
/ive oi
*reheat the o"en to +2/ derees F (227 derees 9).
<i& the mushrooms, wine, potatoes, butter, thyme, arlic, oli"e
oil, salt, and pepper toether in a bowlE add the chicken.
Qsin wide aluminium foil, make a ba by foldin 4 lare (about
5 feet) piece in half. >rush all four edes with e wash and
fold the foil in half aain, creatin a double thick ba with a
closed end. Fold the side edes o"er twice, creatin two sealed
edesE and lea"in one side open. *lace mi&ture into the
aluminium foil ba, includin all the li'uid, makin sure you
donKt pierce the foil. 9lose up the fnal ede, makin sure the
ba is tihtly sealed and secure on all sides, and carefully slide
it on to a roastin tray.
*lace the tray on a hih heat on the burners for 4 minute to et
the heat oin, then bake in the middle of the preheated o"en
for 2/ minutes
Bemo"e from the o"en, place the ba on a bi plate, take it to
the table and break open the foil.
FieldG 2 ser"ins
DiIcultyG <edium
"ook in "urry Sauce
3 tabes#oons vegetabe oi
' teas#oons mustard seeds
1 teas#oon fenugreek seeds
$ fresh green chies, seeds removed and thiny siced
+ handfu curry eaves, ri##ed into sma #ieces
' thumb-si-ed #ieces ginger
$ onions, #eeed and cho##ed
9 tomatoes, cho##ed
1 teas#oon turmeric
1 teas#oon chii #o%der
1 or ' %inegasses %ater !about 1* ounces"
14 2uid ounces !4** miiitre" can coconut mik
<at
Fish versionB
4 !,-ounce&''3 gram" haddock (ets, skinned and #in-boned
1 knob !1 tabes#oon" tamarind #aste or 1 teas#oon tamarind
syru#
+ very arge handfu baby s#inach, o#tiona
Chicken versionB
4 chicken breasts, siced into 1&'-inch !1 centimetre" stri#s
+ fe% cashe% nuts, toasted and crushed
Cegetarian versionB
1 $&4 #ounds !,** grams" mixed vegetabes, cho##ed
!#otatoes, -ucchini, #e##ers, onions, s%eet #otatoes, s#inach,
chard, caui2o%er, entis, beans"
Heat the oil in a pan when hot add the mustard seeds. Wait for
them to pop, then add the fenureek, reen chile, curry lea"es,
and iner, stir and fry for a few minutes.
Qsin a food processor, chop the onion, add to pan, and
continue to cook. When brown and soft, add the chili powder
and turmeric.
Qsin the same food processor, blend the tomatoes and add to
the pan. 9ook for a couple of minutes, add 4 or 2 winelasses
of water and the coconut milk. $immer for about / minutes
until it has the consistency of thick hea"y cream then season
carefully with salt. #ake this sauce as a base.
#o make the fsh curry, add the fsh and tamarind to the sauce
and simmer for about - minutes. Feel free to add some baby
spinach at the end of the cookin time.
For the chicken "ersion, stir,fry the chicken strips, and cashew
nuts until lihtly coloured, then add the sauce and simmer for
ten minutes.
For the "eetarian "ersion simply add all the "eetables to the
sauce at the beinnin when you add the onions. 9ontinue to
cook as normal and simmer until tender.
FieldG + ser"ins
DiIcultyG <edium
Lemon Pickle
' teas#oon mustard seeds
+ sma handfu curry eaves, o#tiona
1 teas#oon urad dha&skinned and s#it back entis, o#tiona
1 teas#oon chii #o%der
4 tabes#oons %hite %ine vinegar
' medium emons, %ashed, deseeded, and cho##ed
Fry the mustard seeds in the hot oil. Ds they bein to pop, add
the curry lea"es and urad dhal. ?ower the heat and add the
chili powderE cook until brown, then add the "inear. $tir in the
lemon, remo"e from the heat and lea"e to cool. 9an be stored
in the refrierator for a week.
FieldG 402 cup
DiIcultyG Jasy
"hocolate !ousse with Sesame Sna*s
, ounces !'** grams" good quaity dark chocoate, bashed u#
' 1&' ounces !4* grams" butter, cut into #ieces
1' 2uid ounces !$3* miiitres" heavy cream
' arge eggs, #referaby organic
' tabes#oons <cottish .eather honey
1 tabes#oon <cottish %hiskey
1 #ound !433 grams" caster sugar
, tabes#oons butter
4 ounces !'** gram" sesame seeds
In a bowl o"er some ently simmerin water, slowly melt the
chocolate and butter toether then remo"e from the heat.
In a separate bowl, whip the cream to soft peaks.
In a third bowl, whisk the es and honey until liht and =ufy
then fold in the whisky, melted chocolate mi&ture and cream,
ently, so you donKt lose too much air. *our into small chilled +
or - wine lasses or ser"in dishes and chill for at least an hour
before ser"in.
*ut your suar and . tablespoons of water into a pan on
medium heat. Qse a spoon to stir toether, it will become a
syrup.
9ook until liht olden, then add the sesame seeds and
continue to cook until dark olden. *our out the sesame seed
caramel onto an oiled non,stick tray or oiled tin foil.
Qse a palette knife to push it out to about 402,inch (7./
centimetres) thick (e"en thinner if you can).
Dllow to cool for about 4/ minutes and you will ha"e one bi
sesame seed caramel biscuit. >ash it up as you likeL
Inacti"e *rep #imeG 4 hour
DiIcultyG <edium
3ue 5orkshire Puddins
1&' #int !',3 miiitres" mik
4 ounces !113 grams" a-#ur#ose 2our
:inch sat
$ eggs
Cegetabe oi
*reheat o"en to +/7 derees F.
<i& the batter inredients toether. ?et rest for 47 minutes
*reheat a Forkshire puddin tray or muIn tin with 402,inch (4
centimetre) of oil in each section. Dfter the 47 minutes di"ide
the batter into the tray. 9ook for around 4/ to 27 minutes until
crisp and pufy, donKt open the o"en door before then or they
wonKt rise.
DiIcultyG Jasy
Best Roast Bee,
1 !3 1&'-#ound" fore-rib, %ing-rib or siroin of beef, French
trimmed !'.3 kiograms"
/ive oi
$ red onions, haved
' bubs garic, #us 4 coves garic, #eeed
4 #ounds !$ kiograms" roasting #otatoes, #eeed
$ rosemary s#rigs
' thumb-si-ed #ieces ginger, #eeed and diced
1&' botte robust red %ine
5orkshire #udding, reci#e foo%s
*reheat o"en to +/7 derees F (257 derees 9), and heat a
lare thick,bottomed roastin tray on the sto"etop.
Bub the beef enerously with salt, then add a little oli"e oil to
the tray and lihtly color the meat for a couple of minutes on all
sides.
?ay the onions and bulbs of arlic in the tray with the beef on
top of them, then cook in the pre,heated o"en for a total of 4
402 hours.
While the beef is roastin, parboil your potatoes in salted
boilin water for around 47 minutes and drain in a colander.
#oss about to chuf them up, this will make them really crispy.
Dfter 57 minutes, take the tray out and toss in your potatoes
and rosemary. With a arlic press or rater, s'uee%e or rate
the clo"es of arlic and iner o"er e"erythin in the tray.
$hake the tray and whack it back in the o"en for the fnal hour.
Bemo"e the potatoes to a dish to keep warm, place the beef on
a plate, co"ered with foil, to rest, and et your reens and
Forkshire puddins on.
Bemo"e most of the fat from your roastin tray and you should
be left with carameli%ed onions and sticky beef oodness.
Ddd 4 teaspoon of =our to the tray and mash e"erythin
toether. Heat the tray on the sto"etop and when hot, add the
red wine. $immer for / to 47 minutes, stirrin e"ery couple of
minutes, until your ra"y is really tasty and coats back of a
spoon. Ddd any !uice from the beef and feel free to add some
water or stock to thin the ra"y if you like.
*our throuh a coarse sie"e and push it throuh with a spoon,
pushin it throuh with a spoon, and ser"e in a warmed ra"y
!u. $er"e with Forkshire puddins.
.uge 5orkshire :uddingsB
1&' #int !',3 miiitres" mik
:inch sat
$ eggs
Cegetabe oi
*reheat o"en to +/7 derees F.
<i& the batter inredients toether. ?et rest for 47 minutes
*reheat a Forkshire puddin tray or muIn tin with 402,inch (4
centimetre) of oil in each section. Dfter the 47 minutes di"ide
the batter into the tray. 9ook for around 4/ to 27 minutes until
crisp and pufy, donKt open the o"en door before then or they
wonKt rise.
9ook #imeG 2 hours
DiIcultyG Jasy
Seared Salmon with "ourettes, As*araus, and Rocket
4 !9 ounce&14*g" samon (ets, skinned
4 baby courgettes !-ucchini", siced ength%ays
4 yeo% courgettes !summer squash", roughy cho##ed !if not
avaiabe, use green courgettes"
:inch ;adon sea sat
' good handfus thin as#aragus
'**g !about 4 ounces" rocket !arugua"
' emons, haved
For the dressingB
7arge handfu of fresh thyme, eaves #icked
;adon sea sat
4 tabes#oons extra virgin oive oi
1 emon, )uiced
$eason the salmon fllets and lihtly dri%%le them in oli"e oil.
$eason the courettes and asparaus with salt.
Heat a riddle pan (or, ideally, use a barbecue) and, when "ery
hot, sear the salmon and "eetables until nicely char,rilled.
#his should only take a few minutes on each side.
<eanwhile, make your dressin. In a pestle and mortar, bash
the thyme with a pinch of salt until nicely bruised (or you can
fnely chop the thyme if you donRt own a pestle). *our in the
oli"e oil and lemon !uice and stir.
Bemo"e the salmon and "eetables from the heat. #oss the
"eetables with the rocket, dri%%le with the dressin and ser"e
with the salmon. Finish of with a bit more dressin dri%%led
o"er the salmon. $er"e with half a lemon. ?o"ely.
FieldG + ser"ins
DiIcultyG Jasy
Pork and "racklin
If you have a good butcher, ask him for the rib or rum# end of
the #ork oin F itIs more eveny si-ed, making it easier to cook.
+sk him to eave the skin on and to score it across %ith ines
about 3mm&1&4 in. a#art and then to take it o= the bone. +sk
him to cho# the bones u# for you and take them home to use
for your gravy.
1&' #ork oin roughy 4 #ounds in %eight !on the bone", scored
1&4-inch a#art, bone removed
<ea sat
1 tabes#oon cho##ed fresh rosemary
1&' tabes#oon fenne seeds
3 coves garic
, tabes#oons basamic vinegar
4 bay eaves
:ork bones, cho##ed
3 outer sticks ceery, roughy cho##ed
1 arge carrot, roughy cho##ed
1 arge onion, roughy cho##ed
?ay out your pork on a board and rub some salt and 4 teaspoon
chopped rosemary into the scored lines, tryin to et this into
e"ery bit by pushin and rubbin in. In a pestle and mortar
smash up the fennel seeds, then the arlic and remainin
chopped rosemary, and rub this into the meat P not the skin, or
it will burn. *lace in a lare roastin tray with the balsamic
"inear, bay and oli"e oil. ?ea"e for about 402 hour to marinate.
<eanwhile, preheat your o"en to its hihest temperature and
brown the bones. Bub the skin of the pork with lots of sea salt P
this will help puf it up and dry it out. *lace the pork directly on
the bars at the top of the o"en. Finally add the browned bones
and "eetables to the lefto"er balsamic marinade, add /;7ml,
4 pint water and put into the o"en directly under the pork. Ds
the pork cooks all the oodness drips from it into the tray. #his
li'uid will then become your ra"y. Fou also et 'uite charred
bar marks on the base of the pork.
#he pork will take about 4 hour to cook. Dfter 27 minutes turn
the temperature down to 22790+2/F0:as ;. 6nce the pork is
cooked, remo"e it from the o"en on the rack and place on a
piece of foil to sa"e any !uices. Dllow to rest for at least 47
minutes. Finish of any "eetables that you are oin to ser"e
with it and make a ra"y out of the !uices in the tray which was
underneath the pork.
*ut the bones, the li'uid and the "eetables into a lare pan.
Ddd some water to the tray that contained the bones and
"eetables, as there will be some <armite,like, sticky stuf on
the bottom to the tray which is "ery tasty. Beboil the water,
scrape of all the oodness from the bottom of the tray and
then pour e"erythin into the pan. >rin to the boil, shakin
occasionally, remo"e any oil, rease or scum from the top, then
pass the contents throuh a sie"e, discardin all the "eetables
and bones. Fou can reduce and then correct the seasonin, to
taste.
FieldG . ser"ins
Baked Jerusalem Artichokes with Bread "rumbs, Thyme and Lemon
1&' #int creme fraiche or doube cream
1 emon, )uiced
' coves garic, #eeed and (ney cho##ed
1 good handfu fresh thyme, #icked and cho##ed
1 to ' handfus grated :armesan cheese
$ handfus Eerusaem artichokes, #eeed and siced as thick as a
#enci
' good handfus stae bread crumbs
/ive oi
*reheat your o"en to 25790+/7F.:as .. In a bowl mi& toether
your creme fraiche, lemon !uice, arlic, half the thyme and
most of the *armesan, and season well to taste. #hin out with
around - to . tablespoons of water and throw in the sliced
3erusalem artichokes. <i& well and place e"erythin in an
o"enproof bakin dish. 9o"er with tin foil and bake for 5/
minutes.
<i& the bread crumbs, the remainin thyme and some salt and
pepper with a touch of oli"e oil. Bemo"e the artichokes from
the o"en, discard the foil and sprinkle the remainin *armesan
o"er the top. #hen sprinkle the =a"oured bread crumbs o"er
the *armesan. Qse up all the bread crumbs. >ake in the o"en
for about4/ minutes until the bread crumbs are olden. If
youRre in a pokey pokey kind of mood you can poke the
artichokes about a bit so some of the bread crumbs fall
underneath them. #his makes it look more rustic instead of like
a crumble.
!arinated Feta "heese Salad
1 #ound feta cheese
Faked dry red chii
>ried oregano
>ried #arsey
6ay eaf
>ried emon thyme
>ried #ur#e basi
Fenne seeds
Bemo"e the feta cheese from the pack and pat as dry as
possible with kitchen towel. *ress the =a"ours into it. *ack the
cheese tihtly into a !ar and co"er with oli"e oil. It will keep in
the fride for up to two months.
#ipsG DonRt use bouht dried herbs, instead make your own by
dryin lefto"er fresh herbs on a bakin sheet. ?ea"e them
somewhere warmE e.. on top of your boiler, washin machine,
or o"en and they will dry within a week. 6r put them in the
o"en at 277 to 22/ derees for 4 hour.
QsesG 6n a bi plate, co"ered in fresh basil S ser"ed with lots of
other salads. Ds a cheese course, with crusty bread and fruit
DonRt throw away the oil S use it in your dressin
Roasted 3amilton Poussin Wra**ed with Streaky Bacon and Stu,,ed with
Potatoes and Sae
4 #oussin chickens
1' rashers dry-cured streaky bacon
1 #ound #otatoes, #eeed
.andfu fresh sage, thyme or rosemary !a are good"
1' coves garic, #eeed
1&' cu# %hite %ine, #us 1 cu#
/ive oi
*reheat your o"en and an appropriately si%ed roastin tray to
+2/ to +/7 derees. >oil your potatoes in salted water until
perfectly cooked (donRt o"ercook). Drain and allow to cool.
Bemo"e any fat from inside the chicken ca"ity. Wash and pat
dry with kitchen paper. $lice your potatoes thickly, season with
salt and freshly round black pepper, add your freshly torn
herbs and enouh oli"e oil !ust to coat. #oss o"er and then stuf
your chickens with the potatoes. *lace them into the tray with
about 42 clo"es of arlic and cook for 57 minutes. Dfter this
time the chicken should be lookin as handsome as its in"entor
and the skin should be crisp and olden.
Dt this point lay your streaky bacon snuly o"er the breast
meat and add a 402 cup of wine to the pan to et some sticky
marmitey !uices happenin. 9ook for another 4/ minutes.
Bemo"e the chicken from the o"en. #ake them out of the tray
and allow them to rest for / minutes while you make a 'uick bit
of ra"y. I normally remo"e as much fat as possible from the
tray before placin on entle heat. $plash the remainin 4 cup
of white wine into it. #hen boil up and scrape away all the
oodness from the sides of the tray. $immer this for a couple of
minutes until tasty. ItRs not a thick, robust ra"y, !ust a tasty
esture. (Dnother nice option at this point is to add a little
cream to the ra"y which works really well.) $er"ed with
somethin nice and reen like steamed spinach and the
potatoes pulled out from the chickens.
*rep #imeG /7 minutes
9ook #imeG 4 hour
S*iced "herry Tomato "hutney
1 onion, (ney cho##ed
' coves garic, cho##ed
' to 4 sma red chiies, crumbed
7arge #inch coriander seeds, #ounded
' coves, #ounded
1&' teas#oon nutmeg, #ounded
<ma #inch cumin, #ounded
/ive oi
4 anchovy (ets
$ ounces ri#e red cherry tomatoes, %ashed, %hoe
1 #ound 4 ounces bro%n sugar
, good ugs vinegar !#referaby red %ine"
$lowly fry the onions, arlic and spices in a little oli"e oil soft
and translucent. Ddd the ancho"ies and cherry tomatoes (which
you can blanch and remo"e the skins frst if you like.) $hake
around and add the suar, "inear and salt and pepper at this
point. >rin to the boil, stir and simmer ently for 57 minutes
before seasonin well to taste and transfer to a few small,
sterili%ed airtiht !ars, rather than a lare one, and seal. If
unopened, the chutney will impro"e in =a"or and last up to a
year in your cupboard. 6nce opened, keep in your refrierator
for 4 to 2 months.
9ook #imeG // minutes
Salted Preser(ed Lemons
0his is a ;oroccan reci#e.
Fenne seeds
Coriander seeds
Cinnamon stick
:e##ercorns
6ay 7eaf
<ea sat
7arge fat 7emons !#referaby <iciian ones %ith the eaves sti
attached"
In a bowl mi& the spices into the sea salt. 9ut a cross into the
lemons S almost to the base, but so that the 'uarters stay
toether. *ush the seasoned salt into the lemon sements and
pack the lemons as tihtly as possible into an airtiht !ar. #he
less space there is between the lemons the more attracti"e it
will look and you wonRt need to use so much salt. #he lemons
will be ready after one month of preser"in, and will last for
about 2 years.
#ipsG #he peel is edible #his also works "ery well with limes Fou
could preser"e oranes like this too S but there are not so many
recipes which use them Fou must use sea salt not table salt S
table salt is too chemical and harsh
QsesG For seasonin rice and couscous S it works like salt and
makes the rice and couscous lemon scented *ut chicken0fsh
into a foil ba and bake with the lemon salt Qse to season
stews and soups
9ook #imeG MM hours
"hunky "oconut, Tomato, "ucumber and Lime Relish
0his is a reay nice fresh saad&reish and is very sim#e to
make. It goes es#eciay %e %ith Fragrant 8reen Chicken
Curry.
19 cherry tomatoes, quartered or roughy cho##ed
1&' fresh coconut, grated or shaved
1 sma handfu of basi, or coriander, roughy cho##ed
9 inches cucumber, skinned, seeds removed and roughy
cho##ed
1 thiny siced red chii !o#tiona"
1 tabes#oon oive oi
1 or ' imes, )uiced
*ut the tomatoes, coconut, basil, cucumbers and chili, if usin,
into a bowl and toss. 3ust before ser"in, toss in the oli"e oil,
salt, pepper and lime !uice to taste.
FieldG + ser"ins
9ook #imeG
Frarant &reen "hicken "urry
I %as asked to make this by my sisterIs husband, %hoId eaten
something simiar in a 0hai restaurant. I ooked u# a ot of
reci#es and they a seemed quite di=erent, so I used them as a
basis and added some more fresh herbs, trying to get it as
fragrant as #ossibe. If you are a veggie, re#ace the chicken
%ith vegetabes of your choice.
8reen Curry :asteB
9 s#ring onions, %ashed and trimmed
4 to 9 medium green chiies, seeded and (ney cho##ed
' coves garic
1 tabes#oon fresh ginger root, #eeed and (ney cho##ed
1 tabes#oon coriander seeds, #ounded and crushed
1&' teas#oon freshy ground back #e##er
<ea sat and freshy ground back #e##er, to taste
1&' handfu ime eaves, torn
' emon grass staks, trimmed back and (ney cho##ed
' good handfus fresh basi on the stak
$ good handfus fresh coriander on the stak
$ tabes#oons extra virgin oive oi
4 imes, -ested and )uiced
4 chicken breasts %ithout bone and skin, each cut into 3 arge
#ieces
19 ounces coconut mik
1 handfu cho##ed #istachio nuts
*ut all the reen curry paste inredients in a food processor
and whi%% to a smooth reen paste. <arinate the chicken in a
little of the paste for 57 minutes, then add a little oil and the
chicken pieces to a hot casserole,type pan or wok. Fry for +
minutes, then add the remainder of the marinade S it will si%%le
and spit. $tir in the coconut milk, brin to the boil and simmer
ently for . minutes until the chicken is cooked. $eason to
taste. #he =a"or should ha"e a kick but be reasonably mellow S
"ery fresh and frarant.
$prinkle with the pistachios and some coriander lea"es and
ser"e with steamed rice or noodles, and chunky coconut,
tomato, cucumber and lime relish.
FieldG + ser"ins
*rep #imeG +/ minutes
/eetable Tem*ura
0em#ura batter is very handy and easy to make. 5ou can use it
%ith )ust about any vegetabe, as ong as they are cut thin
enough so that the vegetabe can )ust cook and soften in the
same time as it takes for the batter to cris#. 0hese can be
eaten aone as a starter %ith a good s#rinke of rock sat,
haves of emon or ime and #ossiby some of the di#s. 0he
battered vegetabes aso make a nice side dish, es#eciay %ith
sim#y cooked meat or (sh and a saad.
4 ounces #ain 2our
$ 1&' ounces corn 2our
Ice-cod %ater, #referaby soda or s#arking
$ #ounds of assorted vegetabes !see beo%"
Ddd all the =our to a bowl. With the handle of a spoon, or a
chopstick, mi&, and stir in the ice,cold water until the mi&ture is
slihtly thicker than buttermilk consistency. <ake a point of not
mi&in thorouhly, as tempura is renowned for lumps of =our.
Dip sliced "eetables (%ucchini, onions, eplants, carrots, bell
peppers, sweet potatoes, strin beans, broccoli, wild
mushrooms, fresh herbs, and bok choy) any "eetables will
work but these are the most commonly used) into the batter
mi&ture and shake of any e&cess.
Deep fry "eetables in a wok or deep fat fryer (you can use a
fryin pan if you do not ha"e anythin else, you !ust need about
;cm05 inches of clean oil) at 27790+77F0:as - until the batter is
liht olden in color and crisp. (Dny lare amounts of hot oil in a
kitchen, especially in woks which are not always that sturdy,
scare me, please be careful and do not lea"e the pan
unattended.) #urn the "eetables at inter"als to ensure that
both sides are cooked e'ually and then fsh them out with a
slotted spoon, shakin of any e&cess oil. *lace them on kitchen
paper towels and eat as soon as possible. #he reason that I
keep oin on about eatin them so 'uickly is because as your
hot cooked "eetables cool down inside the batter they bein
to steam, makin them less crisp as time oes on. :ood
tempura should be crispy and is one of those thins that should
be made and cooked 'uickly and eaten straiht away.
0em#ura >i##ing <auceB
1 cu# rice %ine vinegar
' tabes#oons sugar
1&' handfu ciantro, cho##ed
1 sma chie, seeded and (ney cho##ed
1&' teas#oon cho##ed garic
*our the rice wine "inear into a small bowl. Ddd the suar and
stir until the suar is dissol"ed. #aste for sweetness. Ddd
cilantro, chile, and arlic and mi& well. $eason with salt and
pepper and allow to sit for 47 minutes to 4 hour, for =a"ours to
combine.
FieldG - to . ser"ins
DiIcultyG <edium
Praline Semi-Freddo
0his is one of my favourites, roasted ha-enuts in carame, )ust
su#erbG 0o make the carame successfuy, it needs your
undivided attention for about 1* minutes. 5ou canIt eave it for
a moment, and do be carefu %ith the kids around J carame
burns are some of the %orst kind, no )okeG IIve never burnt
mysef on carame and nor shoud you, )ust use your head and
resist the tem#tation to taste it at any time.
1 vania bean
1&4 cu# sugar
4 arge fresh eggs, se#arated
' cu#s #us ' tabes#oons heavy cream
<at
1 reci#e :raine !see beo%"
Bemo"e the seeds from the "anilla bean by scorin down the
lenth and scrapin the seeds out of each half.
Whisk the "anilla seeds and suar with the e yolks in a lare
bowl until pale. In a second bowl whisk the cream until soft
peaks form. (ImportantL *lease donKt o"erwhip it.) #hen in the
third bowl whisk or beat the e whites with an electric mi&er
with a pinch of salt until they form "ery frm peaks (this is when
you can pull the e whites in any direction and they will stay
like it).
Dt this point add the praline, the cream and e whites, to the
e yolk mi&ture. :ently fold in.
Immediately scoop the contents into your chosen container.
9o"er with plastic wrap and free%e until youKre ready to eat it.
:raineB
11 ounces #eeed ha-enuts
4 ounces sugar
4 tabes#oons %ater
Boast the ha%elnuts in the o"en at 22/90+2/F0:as ; until
olden (about + minutes). Beally watch them, because if you
o"er,roast them they o bitter and you canRt use them.
*ut the suar and water in a thick,bottomed pan and place on a
medium to hih heat. #he mi&ture will start to bubble and then
turn into a clear syrup.
#o bein with, it will radually start to color in parts or from the
sides. :ently and carefully shake the pan, !ust mo"in it to mi&
the patches of color.
When itRs all olden brown, carefully tip it away from you and
ently add the nuts. #urn the heat down to a simmer and ently
stir to coat the nuts in caramel.
When the caramel is dark olden brown, turn it out on to a
clean, lihtly oiled tray, or on to reaseproof paper on a surface
that wonRt burn. It will cool to a =attish solid sheet.
When completely cooled (which takes about 27 minutes),
smash it up rouhly and pulse it in a food processor until the
pieces are still 'uite chunky ("ery appro&imate si%e about 402
cm0 40+,inch).
Bemo"e about half the praline, then pulse the rest to a powder
(or put it in a tea,towel and bash with a rollin,pin), and add
both lots of praline to the semi,freddo mi&ture.
FieldG $er"es 42
"hocolate Fride "ake
3 1&4 ounces !13* grams" digestive biscuits
$ 1&' ounces !1** grams" #ecans
$ 1&' ounces !1** grams" #istachio nuts
1* gace cherries
' ready made meringue nests, crumbed into sma #ieces
3 1&4 ounces !13* grams" butter
1 tabes#oon goden syru#
4 ounces !'** grams" good quaity chocoate
Cocoa #o%der, for dusting
>reak the biscuits into small pieces directly into a lare bowl.
Ddd the pecans, pistachio nuts, cherries and bits of merinue.
*ut the rest of the inredients, e&cept the cocoa powder, into a
bowl and put o"er a pan of simmerin water on low heat to
melt.
<i& the inredients toether and place in the container which
acts as your mold. #o help with turnin out, line a 42 by .,inch
(57 by 27 centimetre) container with clin flm, frst lea"in
plenty of e&tra flm at the edes to fold o"er the top.
?ea"e in the refrierator to frm up then turn out and cut into
chunky slices. #his cake can be kept in an airtiht container and
actually impro"es after a couple of days.
FieldG + ser"ins
DiIcultyG Jasy
Jools
Jools6 Bolonaise Sauce7
4lb0+/7 best minced beef
. rashers of smoked bacon sliced and chopped
4 lare onion, chopped
2 clo"es of arlic, fnely chopped
?e"el teaspoon salt
:lass of red wine
#easpoon dried oreano
#in of tomatoes
?are tube or half a tin of tomato puree (I use loadsL)
>lack pepper
6li"e oil
Handful fresh basil
In a lare pan, fry of the minced beef, bacon, onion and arlic
in a tablespoon of oli"e oil. Ddd the wine and reduce to nothin,
add the oreano, tinned tomatoes and tomato puree. I think
that the tomato puree is important for =a"our and it thickens
the sauce. Ddd the salt and some freshly round black pepper,
brin it to the boil and simmer ently for a couple of hours. Ddd
some ripped up fresh basil !ust before ser"in.
$er"e the sauce with pasta and *armesan cheese or nice stron
rated cheddar. D reen salad is nice with this.
KIDS RECIPES
S*ahetti with Red 'nions, Sun 2ried Tomatoes, Balsamic /inear and Basil
$er"es +
+//04lb dried spahetti, the best you can et
4 red onion, peeled and fnely chopped
6li"e oil
2 handfuls of sun,dried tomatoes in oil, chopped
5 tablespoons balsamic "inear
$alt and freshly round black pepper
2 handfuls of basil, torn
4small handful of *armesan or pecorino cheese, rated
While cookin the $pahetti in plenty of salted boilin water
until al dente, slowly fry the onion in a couple of lus of oli"e
oil, for / minutes until soft and tender. $tir in the drained
tomatoes and "inear, and throw in your drained pasta. $eason
and toss toether with the basil, ser"e with rated *armesan or
*ecorino.
Party "ake
5 rounded tablespoons cocoa powder
2770;o% caster suar
2770;o% butter
5 lare es, preferably free rane
2770;o% self raisin =our, sifted
4 rounded teaspoon bakin powder
277ml0;= o% double cream
4 lare handful raspberries
4 lare handful strawberries
Chocola! To""#$%
47705 A o% butter
47705 A o% best cookin chocolate
477 05 A o% icin suar
5 tablespoons milk
*reheat the o"en to 4.7890 5/78F :as +. ?ine the bases of
2&27cm 0 .inch cake tins with reased proof paper. <i& the
cocoa powder with + tablespoons of boilin water until smooth.
In a separate bowl, beat the suar and butter until =ufy, add
the cocoa mi&ture, es, =our and bakin powder. <i& well fold
in the nuts. Di"ide the mi&ture between the tins. >ake for about
2/mins. When cooked, allow to cool then remo"e from the tins.
<elt the chocolate toppin inredients in a bowl o"er some
lihtly simmerin water. $tir until blended well and allow to
cool. Whip the double cream to soft peaks and sweeten with a
little suar to taste. #o assemble the cake, remo"e the
reaseproof paper from both spones. Dri%%le each one with a
little $herry if you like. $pread the cream o"er one of the
spones, then sprinkle the fruit on top. $andwich the second
spone on top and press down. Bun a knife around the ede of
the cake to smooth it of and dri%%le o"er your chocolate
toppin. Happy Days, youR"e done itL >ut allow the chocolate
toppin to frm up slihtly before tuckin in.
'rane and Polenta Biscuits
<akes around 2/
4;70-o% butter
4;70-o% suar
2//0Mo% polenta
4770 5 A o% plain =our
Test of 2,5 oranes, fnely chopped
2 lare es
Bub the butter, suar, polenta and =our toether before mi&in
in the orane %est and the es. 9o"er with clin flm and put
in the fride for an hour until slihtly frm. *lace a lare s'uare
of reaseproof paper on a bakin tray and spoon small
teaspoons of the mi&ture in lines /cm02U apart. >ake in a pre,
heated o"en at 4M78905;/8F0:as/ for around /,- minutes until
the outside edes of your biscuits are lihtly olden. Bemo"e
from the o"en and allow to cool for 4/ minutes before eatin.
Banana and 3oney Smoothie
$er"es 2 people
I did this for my cousins for a treat, I
also added a little peanut butter V madL
V but they liked it. #hey didnKt ha"e a
li'uidiser so I mashed up the banana
then I wrapped up the ice in a tea towel
and bashed it with a rollin pin. #hen
you can mi& all the inredients toether
in a !u or bowl. Oot a bad !obL
$er"es 2.
5 bananas.
5 dessert spoons of honey.
2./ml 0 1 a pint of sinle cream.
Dround a pint of ice cubes.
*lace the banana, cream and honey in the li'uidiser and whi%%
up for 57 seconds before addin the ice cubes, place the lid on
and pulse to a slushy milk shake consistency.
E$& o' K#&s R!c#"!s
The 8in o, Puddins
4 eggs
1 #int !393 miiitres" mik
1 teas#oon vania extract
4 ounces !113 grams" (ne bread crumbs
, ounces !''3 grams" sugar
4 eve tabes#oons )am !ras#berry )am is reay nice"
*reheat the o"en to 577 derees F (4/7 derees 9).
$eparate 5 of the es. *ut the yolks in a bowl with the
remainin whole e and beat toether. Ddd the milk, "anilla
essence, bread crumbs, and 5 ounces (./ rams) of the suar.
*ut the !am on the bottom of a pie dish and spread it e"enly.
*our the e and milk mi&ture o"er the !am.
>ake in the preheated o"en for 4 hour or until set.
Whisk the remainin e whites until stif. Fou could use an
electric whisk for this. $lowly add the remainin suar until it is
all mi&ed in. *ile this mi&ture on top of the puddin mi&ture,
then bake in the o"en for a further 4/ to 27 minutes until the
merinue is set and lihtly browned.
FieldG + ser"ins
9ook #imeG 4 hour 27 minutes
DiIcultyG <edium
Slow Roasted 2uck
' !$ 1&' #ound" +yesbury ducks !1.3 kiograms" !can substitute
:ekin ducks"
1 ounces !'33 grams" fresh ginger
' ong staks baby rhubarb
' handfus fresh sage
1 bub garic, coves removed and cho##ed in haf
' red onions, roughy siced
' %inegasses ;arsaa or Cin <anto
1 cu# !',3 miiitres" vegetabe, chicken, or duck stock
*reheat the o"en to 5/7 derees F (4.7 derees 9).
$eason the ducks enerously, puttin some salt in the ca"ity as
well. <ake sure you sa"e the fat and the iblets for the ra"y.
9oarsely rate half the iner and rhubarb. <i& this in a bowl
with half the sae and all the arlic and onion, and stuf the
mi&ture inside the ca"ity of the ducks, ensurin there is an air
ca"ity.
*lace the ducks on a tray on top of the chopped up iblets and
roast in the o"en for one hour. #urn the temperature down to
577 derees F (4/7 derees 9) and cook for another 4 402
hours until crisp and tender. #he ducks are ready when the skin
is crisp and the le bones can be easily remo"ed.
Durin this time you will need to drain the fat maybe 5 times
into a bowl, this will separate into a clear fat which you can
keep for roastin.
6nce cooked allow the ducks to rest on a warmed plate while
you make the sauce. Drain of any remainin fat from the
roastin tray.
*ull out all the stuIn and any !uices from the inside of the
duck and put in the roastin tray and warm this on a low heat.
Ddd the <arsala and loosen all the sticky oodness from the
bottom of the tray, and reduce. Ddd the stock and reduce to a
ood taste and consistency.
*ass the sauce trouh a coarse sie"e.
Bemo"e the breasts from the ducks with a knife and, usin your
hands, remo"e the thihs. Drrane the breasts and thihs on a
lare ser"in plate.
Finely slice the remainin iner and fry of in a little hot oil (or
you can use the duck fat) in a non,stick pan. Ds the iner
beins to color, add the rest of the rhubarb, fnely sliced, and
the rest of the sae. Fry until crisp. $prinkle this o"er the duck
and dri%%le with the sauce.
FieldG + ser"ins
9ook #imeG 2 hours /7 minutes
DiIcultyG <edium
"hocolate "ambride "ream
$ vania #ods
4 2uid ounces !'** miiitres" mik
1$ 2uid ounces !$43 miiitres" doube cream
, arge egg yoks, #referaby organic
' 1&' ounces !4* grams" caster sugar
1 hea#ed teas#oon cocoa #o%der
$ 1&' ounces !1** grams" good-quaity chocoate, bashed u#
(ney
@xtra sugar, for caramei-ing
Bun a knife alon the lenth of the "anilla pods, scrapin out
the seeds, and then chop up the pods. *ut the seeds and pods
in to a thick,bottomed pan with the milk and cream. $immer
slowly for / minutes for the =a"or to infuse.
In a bowl that will ft into the top of the pan, but not fall into the
pan, whisk the e yolks, suar, and cocoa powder for a
minute. $till slowly whiskin, add the "anilla,=a"oured milk and
cream and keep whiskin until well mi&ed.
Ddd 4,inch (2./ centimetres) of hot water to the dirty pan brin
to a simmer and put the bowl on top of the pan. 9ook the
custard slowly o"er the simmerin water for / minutes, stirrin
often until it coats the back of the spoon.
$train the custard throuh a fne sie"e into a clean container.
Discard the "anilla pods.
*reheat the o"en to 577 derees F (4/7 derees 9).
*ut + o"enproof ser"in dishes in a hih,sided roastin tray.
Di"ide the chocolate between them and shake =at. 9arefully
di"ide the custard mi& between the dishesE makin sure the
chocolate isnKt disturbed. Fill the tray with water until it is
halfway up the sides of the dishes.
9ook in the preheated o"en for around 57 to +/ minutes until
slihtly wobbly in the middle. Dllow to cool, then sprinkle with
some suar, and carameli%e with a blowtorch.
*ropane :as #orch WarninG *ropane as torches are hihly
=ammable and should be kept away from heat or =ame, and
should not be e&posed to proloned sunliht. *ropane as
torches should only be used in well,"entilated areas. When
lihtin a propane as torch, place the torch on a =at, steady
surface, facin away from you. ?iht the match or lihter and
then open the as "al"e. ?iht the as !et, and blow out the
match. Dlways turn of the burner "al"e to Ufner tihtU when
fnished usin the torch. 9hildren should ne"er use a propane
as torch without adult super"ision.
FieldG + ser"ins
DiIcultyG <edium
!arinated Lamb
1 eg amb, boned
1 arge bunch mint, roughy cho##ed
1 arge bunch ciantro, roughy cho##ed
' coves garic, #eeed
14 1&' ounces !3** grams" natura yoghurt
1&' !14-ounce&4** gram" can chick#eas, drained and mashed
1 emon, )uiced
0ray Doasted CegetabesB
6aby carrots
Kuartered fenne, %ith its o%n eafy to#s
Kuartered red onions
?hoe baby turni#s
6utternut squash, cut into chunks
Eerusaem artichokes, scrubbed and haved
1&' !14-ounce&4** gram" can chick #eas, drained
8round cumin
Coriander seeds
Hutmeg
/ive oi
?ambG *re,heat the o"en to +2/ derees F (227 derees 9).
>ash up the coriander and mint and mi& with the yohurt,
arlic, and seasonin. Beser"e half to use as a sauce once the
lamb is cooked.
$core the lamb pieces, season with the salt and pepper and mi&
with half the marinade and the chickpeas, so it is all coated.
#ransfer the marinade and lamb to a plastic ba and seal. *lace
in the refrierator until re'uired.
#o cook, place the meat directly on the o"en shelf abo"e the
tray of "eetables for appro&imately +/ minutes.
NeetablesG *re,heat the o"en to +2/ derees F (227 derees
9). *lace all the "eetables in a roastin tray, add the
chickpeas, cumin, coriander seeds, nutme, sea salt, pepper,
and oli"e oil and toss toether.
9ook in the preheated o"en for 27 minutes then remo"e the foil
and continue roastin for 27 to 57 minutes until the "eetables
are tender and olden.
FieldG 47 to 42 ser"ins
Inacti"e *rep #imeG 4 to 2+ hours
DiIcultyG <edium
!y Fa(ourite Way o, 2ressin 'ysters
/ysters %ith <haots and Ded ?ine CinegarB
1 to ' shaots, (ney cho##ed
' teas#oons sugar
3 tabes#oons red %ine vinegar
<i& inredients toether in a small ser"in dish. ?ea"e for 47
minutes and taste. Ddd more suar if re'uired.
/ysters %ith Chie, 8inger, and Dice ?ine CinegarB
+ haf thumb-si-ed #iece #eeed ginger, (ney grated
9 tabes#oons rice %ine vinegar
1 red chie, seeded and (ney cho##ed
+ itte (ney siced ciantro eaves
1 teas#oon sugar
<ea%eed, as a garnish
.aved emons, as an accom#animent
<i& toether all the inredients in the ser"in dish. #aste and
add suar if re'uired. $er"e with the oysters.
$er"e on some crushed on a round tray with seaweed and 402
lemons.
FieldG 2 do%en oysters
9ook #imeG
DiIcultyG Jasy
Summer Fruit and Prosecco Jelly
, #ints mixed soft fruit !backberries, ras#berries, stra%berries,
bueberries, red currants"
4 eaves geatine
1&' cu# !14* grams" eder2o%er cordia
1 1&' cu#s !4'3 miiitres" :rosecco !s#arking Itaian %ine",
chied
' hea#ing tabes#oons caster sugar
Di"ide the ripe fruit into M small lasses. *lace all the lasses
on a tray and chill in the refrierator.
$oak the elatine lea"es in some cold water for a minute, then
drain, and add the elatine back to the bowl with the cordial.
Best abo"e a pan of water o"er a medium heat and stir
constantly until the elatine and cordial become syrupy.
Dt this point you can add suar, stir until dissol"ed, then
remo"e the bowl from the heat, and let it sit at room
temperature for a minute or two.
Bemo"e the chilled *rosecco and chilled fruit from the
refrierator. #he idea bein that the fruit molds and *rosecco
are all chilled, so the bubbles stay in the !elly when it sets and
they f%% in your mouth when you eat it.
*our the *rosecco into the cordial mi&, then di"ide between the
lasses o"er your fruit. $ome of the fruit miht rise to the top,
so usin your fner, !ust push the fruit down into the !elly mi&
so that it is sealed and will then keep well in the refrierator.
*lace in the refrierator for an hour to set.
#o ser"e, dip the lass in to a bowl of hot water to loosen the
outside of the !elly, then turn it out onto a plate.
FieldG M ser"ins
Inacti"e *rep #imeG 4 hour
DiIcultyG Jasy
Pine +ut and 3oney Tart
For the #astryB
4 ounces !113 grams" butter
$ 1&' ounces !1** grams" confectioners' sugar
:inch sat
, ounces !''3 grams" a-#ur#ose 2our
' egg yoks
' tabes#oons cod mik or %ater
1 ounces !''3 grams" #ine nuts
1 ounces !''3 grams" butter
1 ounces !''3 grams" caster sugar
$ arge eggs, #referaby organic
4 tabes#oons 8reek (g tree honey
1 orange, -ested
7emon thyme, eaves #icked, #us extra, for garnish
:inch sat
<erving suggestionsB carmei-ed (gs and creme fraiche
Fou can make the pastry by hand or in the food processor.
9ream toether the butter, suar, and salt and then rub or
pulse in the =our and e yolks. When the mi&ture has come
toether, lookin like coarse breadcrumbs, add the milk or
water. :ently pat toether to form a small ball of douh. Wrap
and let rest for an hour.
9arefully cut thin slices of the pastry (or you can roll out if you
prefer) and place in and around the bottom and sides of a 42,
inch (57,centimeter) tart pan. *ush the pastry toether and
le"el out and tidy up the sides. 9o"er and let to rest in the
free%er for about 4 hour.
*re,heat o"en to 5/7 derees F (4.7 derees 9), and bake the
pastry for around 4/minutes until lihtly olden. Beduce the
o"en temperature to 52/ derees F (4;7 derees 9).
While the pastry is in the o"en, toast the pine nuts under the
rill.
Qsin a spatula, or a food processor, whip the butter and suar
until liht and =ufy.
$tir in your pine nuts, add the es 4 at a time, and then fold in
the honey, =our, thyme, orane %est, and salt. $poon into the
tart shell and bake for 57 to 5/ minutes.
Ddd a few uncooked pine nuts to the top of the mi&ture for
decoration.
$er"e with carameli%ed fs (rilled with a little suar), creme
fraiche and a little lemon thyme.
DiIcultyG <edium
"hili con "arne
' medium onions
1 cove garic
/ive oi
' eve teas#oons chii #o%der
1 hea#ed teas#oon ground cumin !or crushed cumin seeds"
1 #ound !433 grams" chuck, minced or ground
4 ounces !'** grams" sun-dried tomatoes in oive oi
1 fresh red chie, deseeded and (ney cho##ed
' !14 ounce" cans cho##ed tomatoes !4** grams"
1&' stick cinnamon
3 ounces %ater
' !14 ounce" cans red kidney beans, drained !4** grams"
If you are oin to use the o"en method, preheat the o"en to
577 derees F (4/7 derees 9).
9hop up the onions and arlic in the food processor and fry in
some oli"e oil until softened. Ddd the chili powder and cumin
and a little seasonin.
9hop up the meat in the processor and add to the pan, cookin
it until slihtly browned.
*lace the sun,dried tomatoes and chile in the processor with
the oil and blend to form a paste. Ddd these to the beef with
the tomatoes, cinnamon stick, and a winelass of water. $eason
a little more, if need be.
>rin to the boil, co"er with reaseproof paper and a lid, then
either turn the heat down to simmer and cook for 4 402 hours or
transfer the pan to the o"en for about 4 402 hours.
Ddd the red kidney beans 57 minutes before the end of cookin
time.
9ook #imeG 4 hour /7 minutes
DiIcultyG Jasy
The Best Pasta Salad
11 ounces !$1* grams" sma she-sha#ed #asta
$ coves garic
1 ounces !''3 grams" yeo% cherry tomatoes
1 ounces !''3 grams" red cherry tomatoes
1&' cucumber
1 handfu back oives, #itted
' tabes#oons fresh chives
I handfu fresh basi
4 tabes#oons extra-virgin oive oi
4 tabes#oons %hite %ine vinegar
>rin a lare pan of salted water to the boil, add the pasta and
arlic, and simmer for about / minutes or until al dente, and
drain.
*ut the arlic to one side for the dressin. *ut the pasta in a
bowl.
9ut the tomatoes, cucumber, and black oli"es into small pieces,
about half the si%e of the pasta, and place in the round metal
container. Bouhly chop the herbs and place these in the
container.
Qsin a fork mash the cooked arlic clo"es on the board with a
little salt, add to the salad.
Ddd the oil, "inear, and seasonin.
FieldG + ser"ins
DiIcultyG Jasy
The Best 3ot "hocolate
0his a great %ay to make the best hot chocoate, ca##uccino or
frothy mik drinks at home %ithout having to buy any ex#ensive
machinery. + you need is a good-si-ed thermos 2ask or a
#astic )ug %ith a scre%-to# id. I've even made #ukka ovatine
ike thisG
0his takes around $ or 4 minutes to make.
1 #int mik
' tabes#oons the best hot chocoate #o%der
+ handfu of marshmao%s
Firstly, put a pan of milk on to the heat. >rin to a simmer, not
a boil, and while itKs heatin, put a tablespoon of chocolate
powder into each mu. Ddd a little warmish milk from the pan
to each mu, you !ust need enouh to dissol"e the chocolate
powder.
Dt this point, plonk a few marshmallows into each mu. When
the milk is at a simmer, carefully pour it into a plastic !u or
=ask. I normally do this o"er a sink as I always end up spillin a
bit (the trick is to ha"e a bi enouh !u or =ask so the milk
only half flls itG you need the e&tra space for shakin and
frothin).
$crew the lid on tihtly, place a cloth o"er the lid for safety, and
shake hard for a minute. Bemo"e the lid, mindin the steam,
and pour into your mus. D little stir and you can slurp your
way to hea"enL
FieldG 2 ser"in
*rep #imeG 4 minute
9ook #imeG + minutes
DiIcultyG Jasy
Sushi Rolls
14 ounces !4**miiiters" sushi rice
19 ounces !43*miiiters" %ater
9 tabes#oons rice %ine vinegar
' tabes#oons sugar
' teas#oons sat
1 #ack of nori sea%eed sheets, haved
:icked ginger
?asabi
<oy sauce
For the (ingsB
<#ring onions
@noki mushrooms
Da% samon
Da% tuna
Cucumber
Wash the rice well and drain. 9o"er with the measured water
and brin to a simmer. 9o"er and cook for 42 minutes then
lea"e to sit for / minutes with the lid on.
<eanwhile, heat the "inear, suar, and salt until dissol"ed
then lea"e to cool. #urn the cooked rice out onto a =at tray to
cool. When cool, place in a bowl, stir in the "inear solution,
and mi& with a wooden spoon.
?ay half a sheet of nori seaweed onto a rollin mat. Dip your
hand in cold water and 'uickly place a handful of rice in a line
alon the seaweed. Flatten out with your fnertips usin the
water to stop any stickin. #he key is to do this 'uickly. #he rice
should co"er half the width of the sheet so now you can place
your combo of fllin in the middle of the rice. Qse the mat to
roll up the sushi roll, pinch and s'uee%e the mat to shape it into
a round ciar shape. *ractice makes perfectL
$lice into inch,thick rolls with a sharp knife, turn onto their
sides so the rice is facin upwards, and ser"e with the pickled
iner and wasabi mi&ed with soy sauce.
DiIcultyG <edium
Pi11a
' #ounds, $ ounces !1 kiogram" strong bread 2our
1 ounce !$* grams" sugar
1 ounce !$* grams" sat
1 ounce dried yeast
1 #int !393 miiitres" te#id %ater
0o##ings, reci#es foo%
*ut the =our onto a work surface or use a bowl, if you are short
of space. Qsin your fners, make a bi well in the middle of
the =our. Ddd the suar, salt and yeast then pour in the tepid
water and oli"e oil. Qsin a fork, make circular mo"ements from
the centre mo"in outwards, slowly brinin in more of the
=our until all the yeast mi&ture is soaked up. #his should be
startin to look like douh now so you can start to work and
knead it until it is smooth. #his should take around + minutes.
Boll out to a sausae shape and di"ide into . or 47 balls,
dependin on how lare you want the pi%%as to be.
Flour the surface and roll each pi%%a out to about the thickness
of 5 beer coasters (405 of an inch). #hey donKt ha"e to be
perfectly round, they should look home,made. *lace each pi%%a
on a lihtly oiled and =oured piece of tin foil. Flour the top of
the pi%%a, placin another on top of it. Flour that and repeat this
until all the pi%%as are stacked toether. #hese can be fro%en for
a couple of months, placed in the fride for 47 hours, or cooked
straiht away. ?ihtly top with your chosen toppin (the simpler
the better) and bake directly on the o"en bars for 47 minutes at
your o"enKs hihest temperature.
0o##ingsB
0omatoB
, #um tomatoes
<#rinke dried oregano
>ri--e oive oi
For enouh to co"er eiht bases, chop and de,seed plum
tomatoes, dry with kitchen paper, sprinkle with a little dried
oreano and a dri%%le of oli"e oil.
Carious to##ing ingredientsB
<iced mo--area
Docket !+rugua"
:armesan
/ives
<un-dried tomatoes
+rtichoke hearts
:rosciutto
:anchetta
+ny interesting cheeses - use your imagination
FieldG . (47,inch) pi%%as, 4- ser"ins
DiIcultyG <edium
Pancakes
0hese +merican #ancakes are greatG Instead of being thin and
siky ike French cre#es they are %onderfuy 2u=y and thick
and can be made to #erfection straight a%ay. <im#e, sim#e,
sim#e - my Eoos goes mad for themG
$ arge eggs
1 cu# 2our !1'' grams"
1 hea#ed teas#oon baking #o%der
1&' cu# mik !11* miiitres"
:inch sat
First, separate the es, puttin the whites in 4 bowl and the
e yolks into another. Ddd the =our, bakin powder and milk
to the e yolks and mi& to a smooth thick batter. Whisk the
whites with the salt until they form stif peaks. Fold into the
batter P it is now ready to use.
Heat a non,stick pan on a medium heat. *our a little oil onto
some kitchen paper and spread onto the pan. *our some of
your batter into the pan and fry for a couple of minutes until it
starts to look olden and frm. Dt this point, sprinkle your
chosen =a"ourin onto the uncooked side before loosenin with
a spatula and =ippin the pancake o"er. 9ontinue fryin until
both sides are olden.
Fou can make these pancakes lare or small, to your likin. Fou
can ser"e them simply dowsed in maple syrup and e"en some
butter or creme fraiche. 6r try one of these reat =a"orins.
Oice one.
/#tiona 0o##ingsB
Corn on the cob
6acon or #ancetta
6ueberries
6ananas
<te%ed a##es
Chocoate
;a#e syru#
+nything ese you can imagine...
:.<. 5ou must try the corn #ancakes, they are great. /n one
conditionB you must use fresh corn. 0o do this, remove the
outer eaves, and carefuy run a knife do%n the cob, this %i
oosen a the ovey #ieces of corn. I ike to have some gried
bacon over my corn #ancakes, dri--ed %ith a itte ma#e
syru#. 0his sounds boody horrid but it honesty tastes #ukkaG
FieldG + Q@ ser"ins, 2 Q$ ser"ins, . pancakes total
DiIcultyG Jasy
!ussels and Sweet Leeks
0his dish is a reay sociabe thing. Eust %hack it in a big bo%
and get your friends to dive in. .ave a oaf of crusty bread %ith
it and you have a tasty mea that is com#etey sim#e.
$ medium eeks, ceaned and roughy cho##ed
$ coves garic, (ney siced
/ive oi
' knobs !tabes#oons" butter
1&' gass !about $ ounces" ;arsaa, sherry, or %hite %ine
1&4 #int !14* miiitres" cream
' 1&' #ounds !1.1kiograms" musses, ceaned and de-bearded
+ good handfu of #arsey, roughy cho##ed
In a lare pan, slowly fry the leeks and arlic in a ood lu of
oli"e oil and the butter. Dfter / minutes, they should be "ery
soft and sweet to taste. *our in the alcohol, turn the heat up,
and simmer for 4 minute until the alcohol smell disappears,
lea"in you with the fantastic essence.
#hen add the cream, brin back to the boil, and add all the
mussels. $imply boil with a lid on until all the mussels ha"e
opened, discard any that remain closed.
#o make life easier, you could make the sauce in ad"ance and
keep it in the refrierator until you need to cook the mussels.
#his is kind of handy if you are ha"in a party as youKll ha"e
more time to chill out with a drink.
When the mussels are cooked, stir in the parsley and correct
the seasonin. $er"e in a lare bowl with some crusty bread.
FieldG + ser"ins
DiIcultyG Jasy
"hristmas Bombe
0his is an exceent Christmas s#ecia that is very sim#e and
great to get in the bag as you can make it days before the big
day.
For the chocoate s#ongeB
4 ounces !'**grams" butter
4 ounces !'**grams" caster sugar
$ arge eggs
4 ounces !'**grams" sef-rising 2our
1 rounded teas#oon baking #o%der
$ rounded tabes#oons cocoa #o%der
For the (ingB
' !'3* gram containers" ricotta cheese !about 11 ounces"
+round ' $&4 ounces !,* grams" sugar
1 handfu of mixed gace fruit
1 tin cherries, drained
4 ounces !1** grams" chocoate, broken u#
1 handfu 2aked or shaved or thiny siced amonds
' hea#ing tabes#oons good co=ee beans, crushed
' egg %hites
+ good dri--e orange iqueur
Cocoa #o%der for dusting
*reheat o"en to 5/7 derees F.
?ine 2 (47,inch) (2/ centimetres) cake tins with reaseproof
paper and rub with a little butter. In a mi&er, beat the butter
and suar toether until =ufy. Ddd the es, =our, bakin
powder, and cocoa powder. <i& well and di"ide into the cake
tins. 9ook for ; to . minutes at 5/7 derees F (4.7 derees
90as +) until frm but soft.
$o, you ha"e ; to . minutes, while the spone is cookin, to
make the fllin. Ddd the ricotta to a food processor and blit%
with the suar until shiny and smooth. $coop into a bowl, add
the chopped fruit, cherries, chocolate, and almonds and stir
toether. Oow add the cofee to taste (bash the hell out of the
beans usin somethin hea"y wrapped in a tea towel, or use a
cofee rinder if you donKt like too much noiseP). Whip up the
e whites and fold into the ricotta mi&.
>y now, the spone is probably ready. #urn it out while it is still
hot and cut it into . wedes. ?ine a shallow round bowl, about
M,inches (25 centimetres) across, with two sheets of clin flm,
makin sure it fts the shape of the bowl. #hen ft half of the
spone pieces neatly around the insides of the bowl (as you
would if you were makin summer puddin).
Dri%%le with li'ueur, then pour in the ricotta mi&ture. ?e"el it
out, then place the remainin spone o"er the top. Dri%%le
aain with li'ueur. *ull the clin flm o"er the top and weih it
down with some plates, pushin down on them before placin
in the free%er for at least + hours. $er"e this Ksemi freddoK (semi
fro%en), dusted with cocoa powder and sliced into wedes. If itKs
"ery fro%en then thatKs fneE !ust pull it out of the fride when
dinner is ser"ed so it can slowly thaw as you are eatin.
Inacti"e *rep #imeG + hours
DiIcultyG <edium
Broken Potatoes
' #ounds, $ ounces !1-kiogram" #otatoes, #eeed
/ive oi
:ork fat
+ handfu of rosemary eaves
*reheat o"en to +2/ derees F.
9ook the potatoes in salted boilin water for about 4/ minutes,
or until your knife slides easily throuh them. Drain and lea"e
for / minutes.
Dri%%le a roastin tray with a little oli"e oil and any handy pork
fat. $eason, then throw in the potatoes, and push down on each
of them to break them up slihtly. #hen pound up the rosemary
in a pestle and mortar to bruise and release its =a"ours. Ddd +
ood lus of oli"e oil, stir around, and dri%%le o"er the potatoes.
Boast for +7 to /7 minutes at +2/ derees F (227 derees 90as
;) until crisp and olden.
DiIcultyG Jasy
Pork with Peaches
0his fruit and meat combo is great. 8ive it a bash as it makes a
reay good change to #ain od roast #ork.
1 !$ 1&' #ound" !1 1&' kiogram" #ork oin, boned
1 bunch fresh thyme, eaves #icked
1 bub garic
4 ounces !'** grams" butter
' tins !cans" #eaches in natura )uice, drained
+round 13 sices of #ancetta, streaky bacon, or :arma ham
1 gass !about 9 ounces" %hite %ine
+ itte 2our
1 gass !about 9 ounces" %ater
*reheat the o"en to +2/ derees F (227 derees 90as ;).
$core the skin of the pork throuh the fat, the incisions should
be about 4 centimetre apart. #urn o"er. <ake a pocket for the
stuIn by cuttin an incision at an anle, about 5 inches (;./
centimetres) deep in the centre of the streaky part of the loin,
workin away from the eye meat. $tartin slihtly in from the
side of the meat, slowly slice alon the loin not 'uite to the
end, this will ensure your stuIn wonKt fall out.
9hop half the thyme with 4 clo"e of arlic and scrunch toether
with the butter, 4 tin of peaches, and a ood pinch of salt and
pepper. *ush the butter into the pocket and pat back into
shape. ?ay the pancetta, bacon or *arma ham o"er the pork,
lea"in the skin side unco"ered, and tie up frmly with 5 to +
pieces of strin.
*lace skin,side up in a roastin tray with the remainin
peaches, the arlic clo"es, thyme, and half of the white wine.
Boast for around 4 hour until the skin is crisp and olden.
When ready, remo"e the pork and peaches to a plate and lea"e
to rest for 4/ minutes whilst you fnish the sauce. #o do this,
remo"e most of the fat from the roastin tray, then place the
tray o"er a hih heat. $'uash the cooked arlic and add 4
tablespoon of =our. $tir and add the rest of the wine with a
lass of water or stock. $immer and lea"e to reduce for a few
minutes. $train and add any e&tra !uices from the rested pork.
9heck the seasonin and consistency and ser"e dri%%led o"er
the sliced pork.
9ook #imeG 4 hour 2/ minutes
DiIcultyG <edium
Linuine with Pancetta, 'li(e 'il, "hile, "lams and White Wine Sauce
1 #ound dried good quaity inguine
/ive oi
4 rashers #ancetta or dry-cured smoky bacon, siced thiny
1 arge cove of garic, (ney cho##ed
1 to ' dried red chies, crumbed
1 1&' #ounds cams
' gasses !1* ounces" of %hite %ine
1 good handfu of #arsey eaves, roughy cho##ed
9ook your linuine in salted boilin water until al dente.
<eanwhile, et a pan hot and add a couple of ood lus
(tablespoons) of oli"e oil and the pancetta. Fry until olden,
then add the arlic and chilies. $often them slihtly and add
the clams. $tir, then add the white wine. *ut a lid on the pan
and cook for a further couple of minutes until all the clams
ha"e openedSdiscard any that remain closed. Bemo"e from the
heat and add the drained linuine. $tir in the parsley, correct
the seasonin and ser"e with all the cookin !uices.
FieldG - ser"ins
Salmon Fillet Wra**ed in Prosciutto with 3erby Lentils, S*inach and 5ohurt
1 ounces entis
4 !,-ounce" samon (ets, skinned and #in-boned
, sices of #rosciutto
4 tabes#oons oive oi
1 emon, )uiced
' good handfus mixed herbs !2at-eaf #arsey, basi, and mint",
cho##ed
$ arge handfus s#inach, cho##ed
4 ounces #ain yoghurt, ighty seasoned %ith sat and #e##er
*reheat the o"en to +2/ derees F. *ut the lentils into a pan,
co"er with water, brin to a boil and simmer until tender.
$eason the salmon fllets with a little pepper before wrappin
them in the prosciutto slices. ?ea"e some of the =esh e&posed.
Dri%%le with oli"e oil and roast in the o"en for around 47
minutes until the prosciutto is olden. Feel free to cook the
salmon for less time if pinker is to your likin. Drain away most
of the water from the lentils and season carefully with salt,
pepper, the lemon !uice and oli"e oil. 3ust before ser"in, stir
the herbs and spinach into the lentils on a hih heat, until
wilted. *lace on plates with the salmon and fnish with a dri%%le
of lihtly seasoned yohurt.
FieldG + ser"ins
Baked Fennel with &arlic Butter and /ermouth
0his dish is so quick. I made it the other day, chucked it
together and itIs reay ight and 2avoursome. It goes
fantasticay %e %ith any meat or (sh.
$ arge heads fenne
1 cove garic, (ney siced
$ arge knobs !tabes#oons" of butter
' %ine gasses !1* ounces" vermouth !%hite %ine aso %orks"
*reheat the o"en to +2/ derees F. Bemo"e any discoloured
parts of the fennel, then cut the tops of and slice fnely,
reser"in the lea"es. I normally slice each fennel from the top
to the root, into about + pieces, but its not that important. Fou
can slice them fner and more delicately if you like. ?iterally
throw all the inredients e&cept the reser"ed lea"es into a
bakin dish. Bip of a piece of parchment paper, run it under
cold water and scrunch it up to make it soft. #hen place it
snuly o"er and around the fennel, not the actual dish. #his
bakes and steams the fennel at the same timeSbasically
makin it really tastyL 9ook in the preheated o"en for 27
minutes, or until tender. $catter with the fennel lea"es before
ser"in.
FieldG + ser"ins
Pinea**le and &ra*e,ruit Fra**e
0his reci#e %orks %ith )ust about any fruit or combination of
your choice because the #rinci#e is so basic. + fra##e is
basicay a cross bet%een a granita !ike an icy <ush :u##y"
and a smooth sorbet. +s both #inea##es and gra#efruits can
vary so much in natura s%eetness, add the sugar to your o%n
taste.
' ri#e #inea##es, #eeed and roughy cho##ed
$ gra#efruits, haved and )uiced
<ugar, to taste
Whi%% up the pineapple in a li'uidi%er until smooth and pass
throuh a course sie"e. Ddd the rapefruit !uice and stir in
suar to taste, rememberin that the sweetness from the suar
will lessen slihtly when fro%en, so to use a touch more than
you normally would. *lace in the free%er for around 2 402 hours
to set, stirrin e"ery +/ minutes.
FieldG + ser"ins
9ook #imeG 2 hours +7 minutes
"am*ari and Passion,ruit Sorbet
1 cu# %ater
4 ounces sugar
13 #assion fruits
1 %ine gass !3 ounces" Cam#ari
*lace the water and suar in a pan, brin to the boil and
simmer for / minutes. Bemo"e from the heat and allow to cool
for a while. Hal"e the passion fruits and scoop out the =esh,
seeds and !uice usin a spoon. $tir this upSyou can pass it
throuh a sie"e to remo"e the seeds, but 'uite frankly I think
thatRs pala"er (nonsense). I like the seeds. <i& the passion fruit
with the 9ampari and suar syrup in a plastic tub or
earthenware dish and place in the free%er. :enerally, sorbet
takes 2 hours to set. #ry to stir it around e"ery 402 hour if you
remember. $er"e on its own, with some seasonal fruit, or in a
cone with some "anilla ice cream.
FieldG + ser"ins
9ook #imeG 2 hours 4/ minutes
Salad o, Boiled Potatoes, A(ocado and "ress
I had to do this saad, even though cress must be one of the
tackiest things in the %ord. For some reason IIm absoutey
addicted to it and ove it to bits. 0his is my favourite
combination.
1 1&' #ound scrubbed ne% %axy #otatoes
1 arge ri#e avocado
$ bunches of cress, %ater or #e##er, %ashed
/ive oi
1 to ' emons, )uiced
<at and freshy ground #e##er
9ook the new potatoes in salted boilin water until "ery tender,
then drain. $lice the a"ocado in half and remo"e the stone. *eel
and slice it lenthways into thick slices or chunks (howe"er you
really like) and place in a bowl. $lice any lare potatoes in halfS
this will e&pose their =esh to the oli"e oil and lemon !uice. If
they are small, lea"e them whole. Ddd to the bowl. #hrow the
cress in, then add a couple of ood lus (tablespoons) of oli"e
oil and lemon !uice, to taste. $eason and toss. $er"e on a bi
plate, scattered with any remainin cress. #his is brilliant with
chicken, fsh or as a salad on its own, especially in the summer.
"eleriac and "elery Salad
0his is a reay cean saad, fantastic %ith (sh or cod meats. For
it to be as deicate as it shoud be, the ceery and ceeriac
shoud be very (ney siced. 5ou can do this by hand %ith a
knife or %ith a mandoin sicer, %hich you can #ick u# reay
chea#y. It %i make the )ob so much easier.
I normay use 1 %hoe ceeriac to 1 head of ceery.
Dll you ha"e to do is strip back the celery and peel the celeriac
and then fnely slice. *lace in a bowl with some chopped =at,
leaf parsley and a handful of pomeranate seeds (make sure
you use !ust the red seeds, not the bitter yellow stuf). $eason
and dress with oli"e oil and lemon !uice dressin. #his salad can
be dressed a little before you need it, as opposed to at the
table. *lace on a lare plate and sprinkle with some e&tra
pomeranate seeds. $ometimes I crumble oatRs cheese o"er
this, or some ricotta salata which I encrust with dried herbs,
salt and pepper, dri%%led with oli"e oil and bake until olden in
a hot o"en.
Dll you ha"e to do is strip back the celery and peel the celeriac
and then fnely slice. *lace in a bowl with some chopped =at,
leaf parsley and a handful of pomeranate seeds (make sure
you use !ust the red seeds, not the bitter yellow stuf). $eason
and dress with oli"e oil and lemon !uice dressin. #his salad can
be dressed a little before you need it, as
FieldG + ser"ins
Botham Burer
' #ounds minced beef, #referaby organic
' medium red onions, (ney cho##ed
' eggs
1 to ' handfus fresh bread crumbs
1 tabes#oon coriander seeds, crushed
1 sma #inch cumin seeds, crushed
1 hea#ed teas#oon >i)on mustard
*reheat o"en to +/7 derees F. <i& and scrunch all the
inredients toether. Qse the bread crumbs as re'uired to bind
and lihten the mi&ture. Di"ide into +, then ently and lihtly
mold and pack each burer toether into smallish cricket,ball,
si%ed shapes. *lace in the o"en and roast for 2/ minutes, which
should lea"e the middle slihtly pink and the outside nice and
crispy. $er"e with a riddled bun, a little salad, some herkins,
tomato salsa, a pint of :uinness and a bottle of @etchup.
How%atL
#he ood thin about burers is you can make them thin and
bi, fat and bi, or e"en turn them into meatballs. In the early
days of 9ricketers, the pub where I rew up, I remember my
dad used to ser"e a whoppin reat burer the si%e of a cricket,
ball topped with a hue amount of 9heddar cheese and
homemade tomato relish. He "ery classily called it the >otham
burer.
#hatKs what I lo"e about Jsse& boysK sheer taste. Feel free to
add e&tra spices if thatKs what takes your fancy, but hereKs a
really solid basic beefburer recipe. I ne"er thouht when I
became a chef that I would come back round to respectin the
famous beefburer. Qnfortunately it hasnKt been on the pubKs
menu for about 47 years, what a shame. #his miht chane
DadKs mind.
FieldG + ser"ins
"a9un S*icy Rub
' tabes#oons #a#rika
' tabes#oons cayenne #e##er
1 tabes#oon back #e##ercorns, ground
' coves garic, #eeed and crushed
$ tabes#oons onion 2akes
' tabes#oons dried oregano
<at
*ound all the inredients toether until you ha"e a powdery
consistency and rub all o"er your chosen meat.
FieldG 402 cup
9ook #imeG ; minutes
F!$$!l S!!&, Th()! a$& Ga*l#c R+,
4 tabes#oons fenne seeds
' good handfus fresh thyme eaves
' coves garic
1 bay eaf, ri##ed
*ound toether and rub all o"er your chosen meat.
FieldG 402 cup
3ot and Frarant Rub
' tabes#oons fenne seeds, crushed
' tabes#oons cumin seeds, crushed
' tabes#oons coriander seeds, crushed
1&' tabes#oons fenugreek seeds, crushed
1&' tabes#oon back #e##ercorns, crushed
1 cove, crushed
1&' a cinnamon stick, broken into sma #ieces
' cardamom #ods, crushed
<at
<i& toether the inredients and smear o"er your chosen meat
before lea"in it to marinate
FieldG 402 cup
Ros!)a*(, Ga*l#c a$& L!)o$ Ma*#$a&!
' good handfus fresh rosemary, #ounded
9 coves garic, crushed
1* ugs !1* tabes#oons" oive oi
$ emons, haved, )uiced and skin squashed
<i& e"erythin toether and massae on to your chosen meat.
?ea"e the meat in the marinade until your ready to cook it
FieldG 4 cup
5ohurt, !int and Lime !arinade
1 #int natura organic yoghurt
' good handfus of fresh mint, cho##ed
' imes, -ested and )uiced
1 tabes#oon coriander seeds, crushed
+ cou#e of ugs !' tabes#oons" oive oi
<i& toether the inredients and smear o"er your chosen meat
before lea"in it to marinate.
FieldG 2 402 cups
Asian !armalade
' staks emon grass, crushed and bruised
1 sma handfu kaLr ime eaves, torn
' tabes#oons soy sauce
' coves garic, crushed
1 thumb-si-ed #iece ginger, #eeed and cho##ed
1 fresh red chie, (ney cho##ed
' imes, -ested, haved, and )uiced
1* good ugs !tabes#oons" oive oi
$crunch the whole lot toether in a bowl and coat o"er your
chosen meat. Dlso works brilliantly with fsh.
FieldG 4 cup
Seared .ncrusted "ar*accio o, Bee,
1 hea#ing tabes#oon %hoe coriander seeds, smashed
1 handfu rosemary, (ney cho##ed
7ight s#rinking dried oregano
$ 1&' #ound (et of beef
1 handfu ginger, #eeed and (ney siced
' to $ red or green chies, seeded and (ney siced
8ood handfu radishes, (ney siced
<ma handfu coriander, eaves #icked, staks (ney siced
<esame oi
<oy sauce, to taste
' imes, )uiced
*ound the coriander seeds in a pestle and mortar, then mi& the
chopped rosemary, salt, pepper and oreano and sprinkle on a
board or work surface. Boll and press the fllet of beef o"er this,
makin sure the meat is completely co"ered with the coatin.
In a "ery hot, rided pan, or on a barbecue, sear of the meat
for around / minutes until brown and slihtly crisp on all sides.
Bemo"e from the pan. Dllow it to rest for / minutes before
slicin as thinly as possible and lay the sliced beef on a lare
plate. :ather the iner slices and slice fnely across into little
delicate matchsticks. Flick these randomly o"er the beef with
the chiles, radishes and coriander. Dri%%le with a "ery small
amount of sesame oil, some soy sauce and freshly s'uee%ed
lime !uice.
FieldG - ser"ins
Slow-"ooked and Stu,,ed Baby Bell "hile Pe**ers
1* sma, round baby be chie #e##ers !cherry #e##ers"
<ma botte oive oi
' good handfus rocket !arugua"
1 good handfu #arsey
1 sma handfu ca#ers, soaked and drained
1 handfu anchovies
1* tabes#oons basamic vinegar or enough to cover
<at and fresh ground back #e##er
Hal"e the chiles, remo"e the seeds and then wash in cold
water. #hen drain. #ihtly pack into a lare earthenware dish
and co"er with the oli"e oil then place in the o"en at 52/ for
about +/ minutes until tender. 9arefully remo"e the dish from
the o"en and lea"e to cool. #ake the chiles out of the dish. *our
the oli"e oil back into the bottle. #his is reat on salads, o"er
mo%%arella and other cheeses, on pi%%as, or o"er pasta. Finely
chop the rocket, parsley and capers. Bouhly chop ancho"ies
and then mi& e"erythin up in a bowl with balsamic "inear.
$eason with salt and pepper. $tuf this fllin into your bell
peppers (cherry peppers) and ser"e on a plate as tapas.
FieldG 47 ser"ins
Blackened Sweet Auberine
4 (rm aubergines !egg#ants"
:inch ground cumin
1 cove garic, #ounded to a #aste
@xtra virgin oive oi
' or $ emons, )uiced, or to taste
.andfu cho##ed ciantro, basi or #arsey, o#tiona
*reheat the o"en to its hottest settin. *lace auberines
(eplants) in a tray and cook at the top of the o"en for about
5/ minutes, until the insides are "ery soft and the outsides dry
and almost crisp. Bemo"e from the o"en, slit the skin and
scrape out the =esh. Ddd cumin and arlic, stir in and break up.
Fou can make this smooth or coarse, dependin on how you like
it. Ddd oli"e oil to loosen. Ddd lemon !uice and season, to taste.
I would ne"er ser"e this hot but itRs reat warm or at room
temperature. If addin herbs do this at the last minute, rouhly
or fnely chopped.
Sweet "hili and Pe**er Salsa
0hiny siced focaccia tastes great %ith this di#. It is #erfect for
drinks and #arties.
' red #e##ers
1&' red onion, (ney cho##ed
4 medium&arge red chiies, seeded and (ney cho##ed
1&' cove garic, (ney cho##ed
, tabes#oons oive oi
1 tabes#oon red %ine vinegar
1 handfu #arsey, (ney cho##ed
1 handfu basi, (ney cho##ed
:rill the peppers whole, turnin at inter"als, until the skin is
blackened. *lace in a bowl while still hot and co"er with plastic
wrap. ?ea"e them to steam (this makes it easier to remo"e the
skin from the peppers). $kin, remo"e seeds and fnely chop the
peppers. #hen add the remainin inredients and mi& well.
#aste for seasonin. ?ea"e for 4 hour to let the =a"ours
de"elop. 9heck for seasonin before ser"in.
FieldG - ser"ins
A*ricot and Pistachio Tarte Tatin
4 ounces sugar
' tabes#oons %ater
1* to 1' a#ricots
1 $&4 ounces unsated butter, diced
1 ounce sab #u= #astry
<ma handfu thyme, eaves #icked
<ma handfu sheed #istachio nuts, cho##ed
*reheat the o"en to 52/ derees F (4;7 derees 90as 5). In a
pan, simmer half the suar with a couple of tablespoons of
water until a liht olden caramel has formed. <eanwhile,
hal"e the apricots and remo"e the stones. Do not throw the
stones away, I will e&plain why later.
$prinkle the apricots with the remainin suar, mi&, and lea"e
to sit for 47 minutes. #he suar will draw out the lo"ely !uicy
sweetness from the apricots.
9heck the caramel sauce. If it is ready, remo"e from the heat.
$tir in the butter and pour the sauce into a non,stick tart tin.
Whack the apricots on top and spread them out to co"er the
base of the tin. Oow take about half of your apricot stones and
bash them open. Inside you will fnd a nutty kernel, which
tastes !ust like Dmaretto, reat for addin =a"or.W Finely slice
the kernels and sprinkle them o"er the apricots with half the
thyme.
Boll out the pastry until it is !ust slihtly larer than your tart
tin. 9o"er the apricots with the pastry, pushin it riht into the
sides of the tin. *lace the tart in the o"en for around 2/ to 5/
minutes until pastry is pufed and olden brown.
When the tart is cooked, put a lare plate on top of the tin and
turn the tart upside down onto it. $prinkle with the rest of the
thyme and the pistachio nuts !ust before ser"in. Fantastic
ser"ed with ice cream or whipped cream.
WDpricot kernels should only be consumed cooked, as they ha"e
trace amounts of nitrites in them, which are slihtly to&ic until
roasted.
DiIcultyG <edium
Sea Bass with Fennel and 'li(es
4 !,-ounce" sea bass (ets
' handfus #ur#e and green basi and 2at-eaf #arsey, (ney
siced
8ood extra-virgin oive oi
;adon sea sat
1 or ' heads fenne, haved and (ney siced
' coves garic, #eeed and (ney siced
4 arge handfus green and red chard, staks (ney siced
?ine a tray with reaseproof paper and rub it with oli"e oil.
$core the skin side of the fsh fllets (about halfway throuh the
fsh) and stuf with the herbs. *lace the fsh, skin side up, on
the tray and co"er with a few ood lus of oli"e oil and salt and
pepper. >roil for / to ; minutes until skin is crisp and fsh is
cooked throuh.
:ently fry the fennel and arlic with a pinch of salt in a ood
lu of oli"e oil, until softened and lihtly coloured. Ddd the
chard, with another pinch of salt, and cook until the stalks are
soft.
For the sauceB
1 cove garic, (ney siced
4 to 9 anchovy (ets
4 good tabes#oons extra virgin oive oi
' arge handfus of sma back oives, stones removed
$ ounces haf-and-haf
.andfu of 2at eaf #arsey, roughy cho##ed
#o make the sauce, ently fry the arlic and ancho"ies in the
oli"e oil until soft. 9hop half the oli"es, keepin the other half
whole and add these to the arlic and ancho"ies. Fry for
another minute. Bemo"e from the heat and add the cream and
parsley. $eason with a little pepper and add some more oli"e
oil. $er"e the fsh and "eetables with the warm sauce poured
o"er the top.
FieldG . ser"ins
DiIcultyG <edium
Sticky "hocolate S*one Puddin
4 ounces sugar
4 ounces butter
4 ounces sef-raising 2our, sifted
1 rounded teas#oon baking #o%der
$ arge eggs, #referaby free-range
$ rounded tabes#oons cocoa #o%der
, tabes#oons %arm %ater
.andfu 2aked amonds
$ $&4 ounces cooking chocoate, broken u#
*reheat the o"en to 5/7 derees F (4.7 derees 9 0 as +).
>eat the suar and butter until pale and =ufy. $ie"e the =our
and bakin powder into the butter mi&ture. Ddd the es and
mi& it all toether. #hen mi& the cocoa powder with .
tablespoons of warm water, until smooth.
Fold the chocolate paste, almonds, and chocolate pieces into
the cake mi&ture. *our the mi&ture into a reased bakin tin,
spreadin it out e"enly. >ake for about 4. to 27 minutes.
For the chocoate sauceB
$ $&4 ounces cooking chocoate
$ $&4 ounces confectioners' sugar
$ $&4 ounces butter
4 tabes#oons mik
<eanwhile, melt the chocolate sauce inredients in a bowl o"er
some lihtly simmerin water. $tir until blended well. When the
puddin is cooked, remo"e from the o"en and pour o"er the
chocolate sauce while still hot.
FieldG . ser"ins
DiIcultyG <edium
Steak with a S*icy Rub
8ood handfu thyme, eaves eft on staks
:inch cumin seeds
<ma handfu fresh oregano
' coves garic, skin eft on
:inch ;adon sea sat
' tabes#oons extra-virgin oive oi
1 emon, -ested and cho##ed
, !, ounce" siroin steaks
In a pestle and mortar, smash up the thyme, cumin seeds,
oreano, arlic, and salt. Qsin your fst, bash the steaks to
make them slihtly thinner and larer. Ddd the oli"e oil and
lemon %est to the spicy rub and smear this into each steak.
#he steaks can marinate for 27 minutes to . hours. Fry the
steaks in a pan, the time will ob"iously depend on how you like
your steak.
<ake sure you let the steaks rest for / minutes before you
ser"e them, they will be much !uicier.
FieldG . ser"ins
Inacti"e *rep #imeG 2/ minutes to . hours
DiIcultyG <edium
Tomato and Runner Beans
1 1&' #ounds !43*g" runner beans, siced diagonay into '-inch
#ieces
+ fe% good ugs !ounces" extra virgin oive oi
1 !', #ound" can cho##ed tomatoes
$team the beans in a foil co"ered colander o"er your potatoes
or blanch in salted boilin water until tender.
Whilst the beans are cookin, make a 'uick tomato sauce by
fryin the arlic ently in some oli"e oil. Ddd the tomatoes and
brin to the boil.
Ddd a little salt and pepper and simmer for about 4/ minutes
until you ha"e a thick tomato sauce. $eason, to taste.
$tir the beans into the sauce until they are all co"ered
FieldG - ser"ins
DiIcultyG Jasy
!ash
, arge #otatoes, #eeed and cut into chunks
1&' #int singe cream !ight cream or haf-and-haf"
$ good knobs !tabes#oons" butter
:inch nutmeg, o#tiona
9ook the potatoes in boilin salted water until tender.
Drain and mash until smooth. Ddd the cream, butter,
seasonin, and nutme and mi& well into your lo"ely mashed
potato.
FieldG . ser"ins
DiIcultyG Jasy
Slow-Roasted Le o, Pork with S*icy Scratchins
1 eg or shouder of #ork
$ tabes#oons fenne seeds
$ tabes#oons coriander seeds
:inch dried chie #e##er 2akes
;adon sea sat and freshy ground back #e##er
@xtra virgin oive oi, #us extra for dri--ing
1 bub garic, skin eft on the coves
1 handfu fresh sage
1 handfu fresh rosemary
Dsk your butcher to remo"e and reser"e the skin and bone from
the le of pork. #o make the scratchins, cut the skin into two
pieces and score incisions throuh each piece. In a pestle and
mortar, crush half the fennel seeds with half the coriander
seeds, chile =akes, and a pinch of salt. $prinkle the spice mi&
o"er the top and fnish of with another ood pinch of salt. *our
a little oli"e oil o"er the pork skin and bake in the o"en, on a
rack o"er a tray to catch the fat, in a preheated +2/ derees F
(227 derees 90as ;) o"en until "ery crispy.
<ake crisscross incisions all o"er the pork, on both sides. 9rush
the remainin fennel and coriander seeds with another ood
pinch of salt. $prinkle o"er both sides of the pork, and fnish of
with a rindin of black pepper. *lace the pork and arlic clo"es
in a roastin tray. 9o"er with a few ood lus of e&tra,"irin
oli"e oil. *lace the sae and rosemary in a pestle and mortar
and ently crush toether until they are lihtly bruised and
ha"e released their =a"ours. Ddd + tablespoons of oli"e oil.
$'uee%e the =a"oured oil o"er the pork and rub the herbs all
o"er it. 9ook in the o"en in a preheated +77 derees F (277
derees 90as -) o"en for about + to + 402 hours. Dny lefto"ers
are reat to use in sandwiches the ne&t day.
FieldG 47 ser"ins
9ook #imeG / hours
DiIcultyG <edium
Summer "rumble
$ 6ramey a##es, quartered, cored and (ney cho##ed
' #unnets !sma baskets, or #ints" backberries
' tabes#oons basamic vinegar
<ma handfu basi, cho##ed
3 hea#ing tabes#oons sugar
4 hea#ing tabes#oons 2our
1&4 #ound butter
*reheat the o"en to +77 derees F (277 derees 9 or as -).
*ut the fruit into the bowl with the balsamic "inear, basil, and
2 tablespoons of suar. Ddd a little more suar if your
blackberries are a bit sour. <i& and put aside to marinate.
Qsin your fners, rub toether the =our, butter, and the rest
of the suar (you can also do this in a food processor, !ust blit%
until the mi&ture resembles fne breadcrumbs). I prefer to do
this by hand as I like to end up with a nice rustic,lookin
crumbleP with some bits bier than others.
*ut the fruit into an o"enproof ser"in dish or into indi"idual
dishes. $prinkle the crumble mi& o"er the fruit, makin sure to
pile more into the middle of the dish. >ake it in the o"en for
about 57 minutes, or until the middle of the crumble is e"enly
olden and the fruit has started to bubble up around the edes.
FieldG + ser"ins
DiIcultyG Jasy

Jamie Oliver Cookbook 2

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T THE HE N NAKED AKED C CHEF HEF 2 2

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