November recipes Jerusalem artichoke Gratin Try a little something different to accompany your favourite roast meat. This rich creamy gratin also perfect with game. 1 small onion, finely chopped 4 garlic cloves, crushed 5 Desirée potatoes, very finely sliced 10 Jerusalem artichokes, sliced 125ml White wine 1 Small handful tarragon, finely chopped 1 Small bunch Parsley, finely chopped 600ml double cream 400g Cheddar cheese, grated 75g Freshly grated Parmesan Pinch Nutmeg Salt Pepper 500g Butter Servings: 4 Preparation Time: 30 minutes Cooking Time: 1 hour 1. Brush an ovenproof dish with a little melted butter and set the oven to 160 C/gas 3. Melt the rest of the butter in a large saucepan and add the onions, garlic, potatoes and Jerusalem artichokes. 2. Add the wine, bring to the boil and simmer until reduced to two thirds of it s original volume. Be careful not to over stir you don t want to break up the potatoes. 3. Stir in the tarragon, parsley and cream and bring to the boil. Remove from the heat, stir in half of the cheddar cheese; all of the parmesan and nutmeg. Season to taste. Transfer to the prepared dish, sprinkle with the rest of the cheddar and bake for 1 hour. Perfect with roast lamb or beef. Jerusalem artichoke Gnocchi Jerusalem artichoke gives these light Italian potato dumplings an extra dimension of flavour. Serve with sage butter, or toss in some small cubes of Gorgonzola and walnuts. Servings: 6 Preparation Time: 30 minutes Cooking Time: 2 hours 15 minutes
5 Large King Edward or Maris Piper potatoes (about 1.7kg) 5 medium sized Jerusalem artichokes (about 350g) 300-400g plain or '00' flour Pinch freshly grated nutmeg 2 Medium eggs, lightly beaten Handful sage leaves Butter, melted Handful Parmesan cheese, freshly grated 1. Preheat the oven to 200 o C/gas mark 6. 2. Pierce the potatoes all over with a roasting fork and bake in the oven for 1 ½ -2 hours according to size. Pierce and add Jerusalem artichokes after 45 minutes. This keeps the potato as dry as possible. Remove and allow to cool just enough to handle. 3. Cut the potatoes and Jerusalem artichokes in half, scoop out the flesh and using a potato ricer or sieve to break them down, place into a large bowl then add 300g of the flour. The potato must still be hot when you do this. Turn the mixture out onto a board and season well and sprinkle with nutmeg. Start to knead together then allow to cool slightly. 4. Make a well in the centre, pour in the eggs and gradually work in the potato and the flour to form a soft dough. Take care not to overwork the mixture. 5. Bring a large pan of salted water to the boil. Take a teaspoon of the mixture and drop it into the boiling water to check that it holds together without breaking up. You may need to add a little more flour and test again. 6. Cut the gnocchi dough into 6-8 pieces and roll into a long cylinders about 2cm in diameter. Cut each cylinder into 3cm lengths and roll each piece against the back of the fork to make ridges. 7. Reduce the pan of water to simmering. Drop batches of the gnocchi into the pan and cook until they float to the top. Using a slotted spoon, lift out and place in a warmed serving dish. Dress with sage butter, a creamy cheese sauce or Gorgonzola cheese and walnuts. 2 Large Baking Potatoes 2 Smoked haddock fillets 100 200ml Milk Bay leaf 4 Whole peppercorns 50ml Double cream 50g Butter 2 tsp Chives, chopped 50g Cheddar cheese, grated Smoked haddock jacket potatoes Servings: 2 Preparation Time: 15 minutes Cooking Time: 1 hour 45 minutes 1. Preheat the oven to 180 o C, clean the potatoes and pierce with a skewer to release the steam during cooking. Bake for 1 1 / 2 hours, until the inside is fluffy and the skin is crispy.
2. While the potatoes is baking, In a heatproof dish place the smoked haddock fillets and double cream, add the bay leaf, whole peppercorns and add enough milk to just cover the fish. 3. Place in the oven with the potatoes for the last 20 minutes of the potatoes cooking time. 4. Cut the potatoes in half and scoop the flesh out into a bowl add the butter and enough of the cooking liquor to make a smooth creamy mash, add in the flaked cooked smoked haddock and chives and stir. 5. Divide the mixture between the potato skins and top with the cheese, place on a baking tray and return to the oven for 10 minutes to melt the cheese. The best Roast potatoes ever My own version of this British classic, say goodbye to soggy, greasy potatoes. Follow this simple recipe for outstanding potatoes every time. Preparation Time: 5 minutes Cooking Time: 1 hour 15 minutes 8 Large potatoes, King Edward or Maris Piper 100ml Goose fat or vegetable oil if you can t get goose fat Course sea salt Pepper 1. Preheat oven to 220 o C/Gas 7 2. Peel the potatoes, cut into thirds as shown, place in a pan of cold water. Put the Goose fat or oil into a deep roasting tin and place the oven. 3. Bring the potatoes to the boil and simmer for 8 10 minutes until tender but not breaking apart. Drain off the water and place the lid on the pan and shake to break up the edges of the potatoes. Season with salt and pepper, be generous with the salt. 4. Remove the Roasting tin from the oven and carefully add the potatoes, turn the potatoes in the oil to coat them and sprinkle with a little more sea salt. Be very careful it is very important that the oil is as hot as it can be, but this is also dangerous especially if you have children or pets in the kitchen. 5. Get the potatoes back in the oven as soon as possible. Roast for 30 minutes and then baste with the fat, cook for a further 20 30 minutes, until golden and crispy. Cranberry sauce The addition of cherry brandy gives and extra sweetness and depth of flavour. Perfect with game, duck or turkey. Preparation Time: 5 minutes Cooking Time: 35 minutes 50ml Cherry brandy 200g Caster sugar 350g Cranberries 75ml Water 1. In a medium saucepan, heat the water and sugar together until the sugar dissolves. 2. Reduce the heat to simmer, stir in the cranberries and cherry brandy.
3. Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst. 4. Remove from the heat and cool slightly, before spooning into sterilised jars. Your cranberry sauce will keep for up to a year unopened in a cool dry place. Once opened keep refrigerated and used with in a month. Cataplana (Portuguese Clams and Pork) A richly flavoured spicy casserole from Portugal named after the tradition pan used to cook the dish. A more sophisticated take on surf and turf perfect for cold November nights. 1 head of Garlic, peeled 1 tsp Dried chilli flakes 1 tsp Smoked paprika Sea salt Freshly ground pepper 1 Small bunch parsley, roughly chopped 200ml Olive oil 650g Pork, cubed 50g chorizo, chopped 1 onion, diced 1 celery stick, diced 1 green pepper, diced 200ml dry white wine 2 Tins tomatoes, chopped 1kg fresh clams, cleaned Servings: 4-6 Preparation Time: 25 minutes, plus at least 1 hours marinating Cooking Time: 25 minutes 1. In a mortar combine the garlic, chilli flakes, paprika, sea salt to taste and half of the parsley and pound with the pestle until smooth. 2. Stir in 100ml of olive oil to make a paste. 3. In a bowl, toss the pork with the garlic paste and marinate for at least 2 hours or overnight if possible in the refrigerator. 4. Heat the remaining olive oil over a high heat in a large, lidded pan. 5. Once the oil is hot, add in the chorizo allow to cook until the rich red oil starts to be released from the sausage then reduce the heat and add the onion, celery and green pepper cook for 2 minutes stirring frequently. 6. Add in the marinated pork and fry, stirring, for 2 more minutes. 7. Add in the white wine and chopped tomatoes and simmer for 5 minutes. 8. Add in the clams and season with sea salt. 9. Cover the cook for 10-15 minutes, shaking the pan now and then to move the clams around. 10. Remove from direct heat and leave to stand covered for 5 minutes. 11. Open the pan and discard any clams that haven't opened. Mix in the remaining parsley. 12. Serve at once with crusty whole wheat bread.
Spaghetti alle Vongole rosso A traditional dish from Naples in Italy, a wonderful combination of rich tomatoes and sweet clams. This version is in rosso with tomatoes, for bianco you leave out the tomatoes and add ½ glass of white wine. Vongole are small clams, so you will need the smallest clams you can find, usually the best you can get are carpet shell clams. 500g Clams 1 Tin plum tomatoes, finely chopped 4 Cloves of garlic, peeled and chopped 3 Tbsp Olive oil 2 Tbsp Freshly parsley, chopped Salt Freshly ground black pepper 500g spaghetti Servings: 2 Preparation Time: 15 minutes Cooking Time: 45 minutes 1. In a large pan heat the oil over medium heat. Add the garlic, cook till golden. 2. Add the tomato and most of the parsley, simmer, stirring occasionally. Cook till sauce thickens, 10 to 15 minutes. Season with salt and pepper to taste. 3. Turn up the heat to high and add the unshelled clams. Shake the pan occasionally to keep sauce from sticking or burning and to distribute the clams. 4. Cook till shells are open, about 5 to 10 minutes. Discard any that remain closed. 5. Meanwhile cook the pasta and when ready, drain into a warm bowl. Pour sauce, clams and all over the pasta and toss well. Sprinkle with the remaining parsley. Venison steak with béarnaise sauce and chunky chips. A twist on the classic steak and béarnaise sauce, venison however lends a cleaner flavour than beef, contrasting with the rich creaminess of the sauce. 2 Venison Rump steaks 3 Large Maris piper Potatoes, peeled 100ml Olive oil 1 tsp Course sea salt For the Béarnaise sauce 2 tbsp tarragon vinegar 1 small shallot, finely diced 2 tsp tarragon, leaves chopped, stalks reserved 2 egg yolks Servings: 2 Preparation Time: 15 minutes Cooking Time: 45 minutes
150g Butter, melted 1 pinch salt and fresh ground black pepper 1. Preheat oven to 180 o C. Cut the potatoes into thick chips and toss in the oil and sea salt, place in a large baking tin and roast for 45 minutes until golden and crunchy. 2. In a small sauce pan, place the tarragon vinegar, diced shallots and the tarragon stalks. 3. Bring to the boil and cook until almost all the liquid has evaporated. Strain and allow to cool. 4. Mean while heat a non stick frying pan over a medium heat, season the steaks on each side and cook for 2 5 minutes on each side depending on how you like your steak cooked. Allow to rest in a warm place. 5. Back to the sauce, add the egg yolks and whisk until thick. 6. Very slowly, add the melted butter, mixing well as you do so and leaving behind any residue from the melted butter. 7. Mix in the freshly chopped tarragon. Season with salt and freshly ground pepper and serve with the Venison steak and Chips. Chestnut, Apple, Walnut and Celery Stuffing A tempting versatile variation on traditional chestnut stuffing, a perfect accompaniment for rabbit, chicken or pork. 3 tbsp Olive oil 1 large onion, finely chopped 1 / 2 head Celery, finely chopped 110g Walnuts, finely chopped 2 Bramley apples, unpeeled and finely chopped 3 Rashers smoked streaky bacon, roughly chopped 450g unsweetened chestnut puree 450g sausage meat 225g wholemeal breadcrumbs 2 eggs, beaten 2 tbsp Parsley, finely chopped Salt Fresh ground black pepper 450g Chestnuts Serves: 6 Preparation Time: 30 minutes 1. Score a cross into the base of the chestnuts and boil for 25-30 minutes until tender. Peel once cool enough to handle, cut into quarters. 1. Heat the oil in a frying pan over a gentle heat. Add the bacon, onion, celery, walnuts and apple and fry until golden and softened. 2. Transfer the mixture to a large bowl and add the remaining ingredients, mixing well. Either spread in a buttered roasting tin or stuff into the cavity of your chosen bird. Or spread over a boned belly pork, roll and tie securely with string before roasting.
Scallops with Salsa Verde. Tart with capers and sweet with parsley and olive oil, Salsa Verde is the perfect contrast to sweet new season scallops. Serve with a crisp white wine and lots of crusty bread. 1 Handful parsley 1 Small lemon, grated rind and juice 2 Garlic cloves, crushed 1 tbsp Capers, rinsed 60ml Olive oil ½ tsp Black pepper 8 Scallops, cleaned and removed from their shells Serves: 2 Preparation Time: 10 minutes 1. Put the parsley, lemon zest, garlic, and capers in a food processor and whiz until it's finely chopped. Add the lemon juice and olive oil, adding more oil if you want a softer-textured salsa. You can also do this with a pestle and mortar which I think gives you a better texture to the sauce, it is easy to over process and end up with mush. 2. Check the seasoning, it might not need salt as the capers can be quite salty. 3. Preheat a griddle pan over a medium-high heat, Brush the scallops with butter and place on the griddle for no more than 1 minute each side, you can check the scallops the same as steak, scallops should be served medium rare or they will be very chewy. 4. Serve 4 scallops drizzled with salsa for a main course or 2 for a starter. This salsa keeps well for about a week when stored in the fridge. Try serving it with pan-fried fish, pasta or a grilled lamb chop. 500 ml Gin 150g Sloes Sloe Gin Makes 1 litre Preparation time: 30 minutes 1. Wash the sloes and remove any remaining stalk. Prick the sloes in two or three places with a cocktail stick and place into a sterilised bottle. 2. When all the sloes are in the bottle top up with Gin, seal the bottle and leave for a minimum of three moths and up to three years. Serve straight, with lemonade or with tonic water. Horseradish Sauce
The traditional accompaniment to Roast Beef or Smoked fish. Try adding a teaspoon to mashed potato for a mash with kick. 1 medium horseradish root, peeled and cut into ½ inch pieces 225ml White wine vinegar 2 teaspoons sugar ¼ teaspoon salt 1. Place all ingredients in a food processor or blender, process until pureed. 2. Carefully remove cover of processor or blender, keeping face away from container or you ll be hit by a wave of eye watering horseradish fumes. 3. Cover and store in the refrigerator. Use as a condiment or in other recipes. I love this just as it is, but you can mix it with cream cheese for a spicy spread, or let down with a little double cream for a creamier sauce.