WEEKEND KITCHEN RECIPE SHEET May 17th 2014 SAIRA HAMILTON Braised chicory gratin Serves 4 as a side dish (or 2 as a main) 4 heads of chicory Braising liquor (500 ml water, boiled with 1 shallot, 1 carrot, ½ lemon, 1 leek all sliced thickly, 2 tsp salt, 5 peppercorns) 8 slices of Parma ham Butter for greasing gratin dish Cheese sauce: 25g butter 25g plain flour 500ml milk 1 teaspoon of grainy mustard salt and white pepper 80g grated strong cheese 20 g extra cheese to sprinkle over the dish before baking Create your braising liquid by bringing the water, vegetables and seasoning to a gentle boil. Slice each chicory head in half lengthways and poach in the liquid for about 10-12 mins until the point of a knife easily slides in. Cover the pan with a sheet of parchment paper, tucked in to keep the chicory immersed in the water. Meanwhile make the cheese sauce by melting the butter, then adding the flour and cooking over a gentle heat for 2-3 minutes. Gradually add the milk stirring constantly then gently simmer for 10-12 minutes until the sauce thickens. Add the seasoning and mustard, then finally stir through the cheese and take off the heat Drain the chicory well and roll each piece in one slice of ham. Place in a buttered shallow ovenproof dish. Pour over the cheese sauce, add the extra sprinkled cheese on top and bake in a moderate oven for about 20 minutes until the dish is bubbling and golden on top. 1
Pan-fried sea bass with crushed potatoes, coriander and chilli sauce vierge and roasted tomatoes The great thing about this recipe is you can choose to make some or all of the component parts. It s delicious with everything served together though! For the potatoes: 200g new potatoes 1 tbsp cold pressed rapeseed oil Knob of butter 1 tbsp yellow or brown mustard seeds ½ small green chilli, finely chopped 2 tbsp of fresh coriander, finely chopped sea salt to taste For the roasted tomatoes 1 punnet (200g) of small tomatoes, ideally heritage varieties or different colours Drizzle of rapeseed oil Good pinch of sea salt For the sauce vierge 3 tbsp of cold-pressed rapeseed oil 5-6 small shallots 1 large red chilli, deseeded and finely diced 2 ripe tomatoes, skinned, deseeded and finely diced Juice of one lemon 1 tsp sea salt Big handful of finely chopped coriander For the sea bass 4 thick fillets of sea bass Drizzle of cold pressed rapeseed oil ¼ tsp turmeric ½ tsp mild chilli powder ½ tsp salt 50 gms of butter Boil the potatoes in salted water in their skins for 25 mins. While the potatoes are cooking, heat the rapeseed oil and butter in a small frying pan then add in the mustard seeds and fry until they start to pop. Drain the boiled potatoes and crush with a fork (don t mash). Add the mustard oil/butter mix, finely chopped chilli and fresh coriander, salt and mix well. For the tomatoes, pre-heat an oven to 180ºC. Cut the tomatoes into halves or quarters. 2
Arrange them on a shallow baking tray, drizzle with the oil and season then roast for 20-30 minutes. The tomatoes should be soft but still holding their shape they may be slightly charred at the edges. To make the sauce vierge Chop your shallots, tomatoes and coriander and keep ready. Heat the oil gently in a small pan. Add in the shallots and chilli and warm really gently (almost poaching) for 2 minutes. Add in the tomatoes and season with lemon and salt then turn off the heat. Allow the oil to infuse with all the flavours for at least 10 minutes. Taste and adjust seasoning if necessary. Just before serving stir through the fresh coriander. To cook the sea bass Trim and scale the fish fillets if necessary. Make small slits in the skin side about 2cm apart and not too deep into the flesh. Mix the oil and the spices and rub into the skin side of the fish Preheat a frying pan on medium high and cook the fillets skin side down for 2-3 minutes. Press the fish down gently with a fish slice to ensure a crispy skin. Turn the fillets, add a small knob of butter for each fillet to the pan and reduce the heat. Exact cooking time will depend on the thickness of your fillets it should only take 1-2 minutes more. When the fish feels firm to the touch it is cooked. Serve the fish immediately on top of the potatoes and drizzled with the sauce vierge and a few roasted tomatoes scattered around the plate. Green masala chicken 4 supremes of chicken (but you can use any joint of chicken really) 3 small shallots 4 fat cloves of garlic 1 inch fresh ginger 3 hot small green chillies 1 big bunch coriander (leaves and stalks) 12-14 mint leaves Juice of 1 lime Big pinch of sea salt and lots of freshly ground black pepper 4 cardamom pods and ½ stick cinnamon, dry roasted then pounded in a pestle and mortar, and sifted 150 ml natural yoghurt (not low fat it s too watery) 2 tbsp of cold-pressed rapeseed oil 3
Prepare the chicken (keep the skin on) and put 3 small slashes in the fat part of the breast to allow the marinade flavour the meat. Whizz the shallots, garlic, ginger, chillies, coriander, mint leaves, lime juice and salt in a blender until you get a rough paste. Then add the yoghurt and ground spices. Pour the marinade all over the chicken, cover and allow to rest for 1 hour. Heat a heavy-based saucepan until it is very hot. Reduce the heat to mediumhigh, add the oil then place the chicken pieces skin side down into the pan. Don t move them until they have a good crisp and brown skin. Turn over and brown the underside, before transferring to a moderate oven and roast for 8-10 minutes depending on the size of the chicken pieces. Cover loosely with foil and let the chicken rest for at least 5 minutes. Serve with a green salad and a wedge of lime. JAMES WINTER Chilli Chicken and Basil with rice This is cooked in my house maybe once or twice a week. It s Mrs Winter s favourite dish ever after plain buttered malt loaf! It will make your kitchen smell but your family smile. It originally came from a Nigel Slater book and he took it from Keith Floyd who cooked it in his brilliant series Far Flung Floyd! This is how we like it in the Winter house. Serves 4ish (actually 2 in our house) Ingredients 3 tbsp vegetable oil or flavourless oil 3 tbsp good quality green curry paste (by all means make your own if you have time) 450g of diced chicken breast (I like larger bitesize pieces but it s up to you) 50ml of coconut milk 2 tbsp of brown sugar 2 tbsp of fish sauce 1 ½ tbsp of red chilli very finely chopped with the seeds out 2 handfuls thai basil or ordinary basil 3 tbsp of coconut cream to garnish (optional) Get all you ingredients ready by your hob, chopped and in little piles. Heat the oil in your wok until very hot. Add the Thai Green curry paste and stir quickly for a minute or two. Add the chicken and cook for 3-4 minutes. 4
Next add the coconut milk, sugar, chilli and fish sauce. Cook for a further 5 minutes or so. You will see the sauce change and get darker and thicker as the milk reduces and the sugar caramelizes slightly. Taste the sauce and add a little more chilli if you like it fiery. Just when you are ready to serve throw in the basil leaves and toss in the sauce so they wilt. Then serve over plain rice with an ice cold beer. The [James] Winter Family Cheesecake Turn your oven on to 180ºC Ingredients for the base 225g digestive biscuits 110g melted butter Method for the base Butter then line the bottom of a cake tin or shallow dish (whatever you have really) with baking paper. Butter all up the side of the dish well too and set aside. Place the biscuits in a large food bag and bash with a rolling pin to a fine crumb. Melt the butter in a pan or microwave then pour over the crumbs and mix together. Put the crumbs into the dish and press down firmly and up the sides slightly to make a base for your cake. Put the whole thing in the fridge to firm up. Meanwhile Ingredients for the filing 500g full fat cream cheese 500g cottage cheese 1tsp of vanilla essence 110g caster sugar 4 eggs (large eggs) Method for the filling Gently mash the cheeses with the sugar and vanilla. Beat the eggs one at a time then add to the mixture and beat to get it as smooth as you can. How smooth will depend on your cottage cheese and how lumpy it was to start with. Remove the base from the fridge and pour the filling in. Place on a tray and put in the oven for 25 30 minutes. You want it to be set at the edges and firmer in the middle with just a slight wobble. Remove and leave to cool completely. You may even want to put it in the fridge for a little once its cooled to firm. Turn your oven up to 200C/400F 5
Topping 425ml sour cream 1 1/2 tbs caster sugar 1/2 tsp vanilla Mix all the ingredients together well. When cheesecake is cool pour the mixture over the top. Place the cake back in the oven and cook for 5-10 minutes only. Keep an eye on it as you are just trying to set the cream, no more. Remove and allow to cool then place in the fridge for a few hours to get very cold before serving. Serve with fresh raspberries or a raspberry sauce (blitz a punnet of raspberries with 1tbs of icing sugar then sieve) AD MONTGOMERY Honey-glazed beef brisket Don t be put off by the long slow cooking time, this brisket tastes simply AMAZING! 1.5kg rolled beef brisket 3 carrots 1 large onion 3 garlic cloves 100 rosemary 200ml red wine 1 litre beef stock 200g honey 50g wholegrain mustard In a deep frying pan on a medium heat, drizzle in some oil and colour the brisket on all sides. Remove from the pan. Quickly colour the vegetables in the pan too then pop them, along with the beef, wine and stock in a roasting tray. You want the beef to be submerged in the liquid. Cover the tray tightly with tin foil and gently cook in the oven for 9 hours at 95ºC. After nine hours, leave the brisket to cool in its own juices, then wrap very tightly in cling film and refrigerate overnight. Heat up your BBQ. Mix the honey and mustard together. Cook the brisket for a couple of minutes on each side and keep turning it. Once all sides of the brisket have taken on a lovely BBQ colour, brush the beef with the sauce using a pastry brush. 6
Keep glazing the beef until it has a gorgeous caramelised crust then cut it up and serve. Coffee crème brulée 600ml double cream 8 large egg yolks 3 tbsp caster sugar 2 tsp instant coffee 3 tbsp caster sugar for glazing Gently bring the cream to the boil in a saucepan. In a bowl, beat the eggs and sugar together. Remove the cream from the heat. Mix a little into the eggs and sugar, then add that mix back into the cream. Stir in the coffee. Place the cream back on a low heat and cook gently until the mix coats the back of a spoon and holds its position. Remove from the heat and pout into 4 ramekins and leave to set for 6 hours in the fridge. Sprinkle caster sugar on top of each brulée and then either use a very hot grill or a blow torch to get a beautiful golden coloured top. Serve. 7