chef by Jo' Pratt
Simple sweet and sour chicken
-
- 2 tbsp vegetable oil
- 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes
- 1 small red pepper, de-seeded and cut into 2.5cm/1in pieces
- 1 small green pepper, de-seeded and cut into 2.5cm/1in pieces
- thick thumb-size piece of fresh ginger, peeled and finely chopped
- 6 garlic cloves, chopped
- 1x220g can water chestnuts, drained and sliced
- 1 bunch spring onions, cut into 2.5cm/1in pieces
- 1 small can sliced pineapple, drained and cut into chunks (optional)
- ground white pepper
- For the sauce
-
- 1 tbsp soft light brown sugar
- 2 tbsp rice vinegar
- 3 tbsp rice wine or dry sherry
- 2 tbsp dark soy sauce
- 175 ml/6fl oz chicken stock
- 2 tbsp tomato purée
- 2 tbsp cornflour mixed with
chef by John Torode
Perfect roast turkey
Ingredients
- 100g/3½oz butter, softened
- 2 tsp sea salt
- 2 tsp freshly ground black pepper
- 4.5kg/10lb turkey, with giblets removed and cavity wiped clean
- 3 large onions, halved
Preparation method
- The bird should be prepared the night before. Mix the butter with the salt and freshly ground black pepper, then season the cavity of the bird.
- Rub the butter mix all over the turkey. Fold a large piece of greaseproof paper to double thickness and lay over the breast to protect it during the cooking.
- Leave it in the fridge overnight.
- On the day you wish to serve the bird heat the oven to 220C/430F/Gas 7.
- Take the turkey out of the fridge and allow it to come to room temperature while the oven is heating up.
- Put the onions in a large roasting tray. Put the turkey on a trivet or wire rack in the tray.
- Pour one cup of boiling water into the cavity of the bird and seal with a skewer. Pour two cups of boiling water into the bottom of the tin, then cover the whole thing with two layers of foil, making sure it is well sealed around the edges.
- Cook for 20 minutes, then reduce the temperature to 200C/400F/Gas 6.
- After 1½ hours, remove the foil and greaseproof paper.
- Cook for a further 40 minutes and don't open the oven door until the cooking time is up.
- To test whether the turkey is cooked, insert a skewer or knife blade into the point where the thigh joins the breast - the juice should run clear.
- If it is pink, cook it for another 20 minutes and test again. Leave the turkey to rest in a warm place for at least 15 minutes before carving.
- Strain the juice from the bottom of the tin into a large jug - the fat will rise to the top, leaving the aromatic turkey and onion beneath.
- Skim off the fat use the juices to make a gravy or serve as it is.
chef by John Campbell
Roast scallops and crayfish, smoked beetroot and asparagus salad
Ingredients
- 12 large hand-dived scallops, cleaned, corals removed
- 3 tbsp oak smoking chips
- 4 medium-sized cooked beetroot (not in vinegar), peeled
- 20 spears English asparagus
- 110ml/4fl oz good quality olive oil
- 1 lemon, juice only
- 20 crayfish (substitute tiger prawns if unavailable), cooked
- 50ml/2fl oz aged balsamic vinegar
- 4 large handfuls mixed salad leaves
- 4 handfuls watercress
- 3 tbsp mixed fresh herbs (such as chives and chervil), roughly chopped, to serve
Preparation method
- Wash the scallops well, then place them onto a plate lined with kitchen paper. Cover and chill in the fridge for two hours.
- Meanwhile, place the smoking chips into a heavy-based pan over a low to medium heat (you will need to choose a pan that fits a smoking basket or metal colander inside). Heat the smoking chips until they begin to smoke.
- Place the whole beetroot into a colander or smoking basket and suspend it over the smoking chips in the pan. Cover the pan and colander or smoking basket with cling film, making sure that none of the smoke can escape.
- Remove the pan from the heat and set aside to smoke for 2-3 hours in a well-ventilated place, or preferably outside. (NB: Tea-smoking generates a lot of smoke. Be sure to open the windows and ventilate the room as much as possible.)
- When the scallops have chilled and the beetroot has been smoking for two and a half hours, bring a pan of salted water to the boil, add the asparagus and cook for 3-4 minutes, or until just tender. Drain well and set aside.
- Heat a large, non-stick frying pan over a medium heat. When the pan is hot, add 1-2 tablespoons of the olive oil. When the oil is smoking, add the chilled scallops and fry for 45-60 seconds.
- Turn the scallops over and squeeze over half of the lemon juice, then continue to fry for 45-60 seconds.
- Add the cooked crayfish to the pan and squeeze the remaining lemon juice over the scallops and crayfish. Remove the pan from the heat and set aside for 1-2 minutes to rest and absorb the pan juices.
- When the crayfish and scallops have cooled, transfer them to a mixing bowl (reserve the pan juices in a bowl and set aside to cool). Add the cooked asparagus, then pour over the remaining olive oil and all of the balsamic vinegar. Stir well to combine, then set aside.
- Mix the salad leaves and watercress together in a bowl. When the pan juices have cooled, drizzle them over the salad leaves and watercress, stirring well to coat.
- When the beetroot has finished smoking, remove it from the pan in a well-ventilated area, or preferably outside (NB: The pan will release a lot of smoke). Slice the smoked beetroot into 0.5cm/¼in pieces.
- To serve, arrange the smoked beetroot slices in the centre of four serving plates so that they overlap each other. Place five asparagus spears on top of the beetroot slices, then place three scallops around the edge of each plate. Place the crayfish on top of the asparagus. Pile the dressed salad alongside. Drizzle the remaining dressing around the edge of the plate and garnish with the mixed herbs.
chef by John Burton Race
Chicken tikka masala
Ingredients
- 4 skinless chicken breasts
- 60ml/2¼fl oz olive oil
- 2 medium onions, finely chopped
- 2 garlic cloves, finely chopped
- 5cm/2in piece fresh root ginger, grated
- 2 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp ground coriander seeds
- 1 tsp ground cumin
- 4 tbsp tomato purée
- 2 very ripe tomatoes, roughly chopped
- 100ml/3½fl oz plain full-fat yoghurt
- 100ml/3½fl oz double cream
- ½ tsp salt
- ½ lime, juice only
- splash water or chicken stock (if necessary)
- cooked basmati rice, to serve
- few sprigs fresh coriander, chopped, for garnish
Preparation method
- Slice the chicken breasts into very thin slices and heat the oil in a large frying pan. Once the oil is smoking, add the chicken, onions and garlic and fry for 30 seconds over a fierce heat. Immediately add the ginger, chilli powder, turmeric, coriander and cumin and fry for a further minute.
- Stir in the tomato purée and the chopped tomatoes and boil rapidly for five minutes. Allow to cool slightly.
- Add the yoghurt and double cream. Return to a low heat, bring to a simmer and then stir in the salt and lime juice. If the curry is too thick at this stage you can add a little water (or chicken stock) to get the correct consistency.
- Serve the curry with cooked basmati rice and chopped coriander.
chef by Jill Dupleix
Stir-fry duck noodles
Ingredients
- half roast duck (eg Chinese barbecued roast duck)
- 3 spring onions, finely chopped
- 2 celery stalks, finely chopped
- 1 small red chilli, finely chopped
- 2 tbsp vegetable oil
- 1 slice fresh ginger
- 1 garlic clove, peeled and smashed
- 400g/14oz fresh oiled egg noodles
- 200g/7oz bean sprouts, rinsed
- 1 tbsp Chinese rice wine or dry sherry
- 1 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- sugar, to taste
Preparation method
- Remove the flesh from the duck and finely slice it, discarding the bones.
Technique: Learning to chop: finely chopping celery - Heat a wok (or frying pan), add the oil and heat.
- Add the ginger and garlic and cook until golden to flavour the oil, then remove and discard. Add the celery, chilli and half the spring onions and stir-fry for 2 minutes. Add the duck and stir-fry for 1 more minute.
- Put the noodles in a heatproof bowl, cover with boiling water, then drain immediately. Add to the wok and toss well over a high heat.
- Add the bean sprouts, toss, then add the rice wine. Add the hoisin, oyster and soy sauces and toss well. Scatter with the remaining spring onions and serve.
chef by Jun Tanaka
Breast of lamb with bulgur wheat salad, apricots and almonds
Breast of lamb with bulgur wheat salad, apricots and almonds
Jun Tanaka cooks a delicious recipe with this economical cut of lamb.
Ingredients
- For the almond paste
-
- 200g/7oz flaked almonds, toasted
- 1 garlic clove
- 50ml/2fl oz sherry vinegar
- 1 slice white bread, soaked in water
- 40ml/1½fl oz olive oil
- 150ml/5fl oz water
- For the lamb
- For the dressing
- For the bulgur wheat salad
-
- 400ml/14fl oz chicken stock
- 1 garlic clove
- 1 fresh thyme sprig
- 60g bulgur wheat
- 10 cherry tomatoes, cut into quarters, seeds removed
- ½ red onion, finely sliced
- 20g golden raisins
- ¼ cucumber, peeled, halved, seeds removed, sliced
- 1 tbsp finely sliced fresh parsley leaves
- 1 tbsp finely sliced fresh mint leaves
Preparation method
- For the almond paste, blend the almonds, garlic, vinegar and bread into a food processor and blend until smooth. With the motor running, slowly add the olive oil followed by the water. Season, to taste, with salt and freshly ground black pepper. Cover and set aside.
- For the lamb, season the lamb breast with salt and freshly ground black pepper and sprinkle the chopped herbs on the inside. Roll the lamb breast up and secure with string.
- Place the lamb breast into a pan, pour over the duck fat and simmer gently for 1½ hours.
- Remove the lamb breast from the pan, remove the string, wrap in cling film and chill in the fridge.
- Meanwhile, melt the butter in a frying pan, add the apricots and almonds, fry for 1-2 minutes, then stir in the honey. Season, to taste, salt and freshly ground black pepper.
- For the dressing, crush the garlic and cumin in a pestle and mortar, stir in the lemon juice and olive oil. Season, to taste, with salt and freshly ground black pepper.
- For the bulgur wheat salad, heat the chicken stock, garlic and thyme into a saucepan until boiling. Add the bulgur wheat and take the pan off the heat. Set aside for five minutes then drain. Remove the garlic clove and thyme sprig.
- Tip the bulgur wheat and the remaining ingredients into a bowl and mix until well combined. Stir in the dressing to taste (you may not need all of it).
- To serve, preheat the oven to 180C/350F/Gas 4.
- Slice the lamb into 0.5cm/¼in slices, place on a baking tray and warm in the oven for one minute.
- Spoon a thin layer of almond paste onto serving plates and top with the lamb. Scatter the almonds and apricots on the lamb. Spoon the bulgur wheat salad alongside.
chef by Keith Floyd
Royal hare stew
Ingredients
Preparation method
- Preheat the oven to 120C/250F/Gas ½.
- Fry the hare in the butter until lightly browned. Add half the bacon and the onions and mix well.
- Sprinkle the hare with the flour and cook, stirring and turning the pieces over regularly, for at least 10 minutes or until the flour is well browned.
- Add five of the garlic cloves, crushed, and pour in enough stock and red wine to cover the meat completely. Season with salt and pepper, and add one eight of the shallots and the bouquet garni. Reduce the heat to very low and simmer, covered, for about 1½ hours.
- Remove the pieces of hare and transfer them to an earthenware casserole with a tightly fitting lid, reserving the rest of the contents. Add the mushrooms, the rest of the bacon, remaining five whole garlic cloves and the rest of the shallots to the casserole. Cook for a little while longer until the vegetables are softened.
- Remove the bouquet garni from the pan in which the hare was cooked and press the rest of the contents through a sieve over the hare in the casserole.
- Cover the casserole and cook in the oven for about 30 minutes, until the meat is meltingly tender.
- Stir the reserved blood and the finely minced liver into the hare cooking liquid and warm it over a very low heat, shaking the casserole from time to time.
- Cook until the sauce begins to thicken, but do not allow it to approach boiling point.
chef by Kenny Atkinson
Craster fish pie
Ingredients
- For the mussels
-
- 1 tbsp butter
- 1 large shallot, sliced
- 1 celery stalk, sliced
- ½ leek, white part only, sliced
- ½ fennel bulb, sliced
- 2 cloves garlic, peeled, chopped
- 200ml/7fl oz white wine
- 100ml/3½fl oz water
- 500g/1¼lb live Holy Island mussels, cleaned, beards removed, rinsed under cold water (discard any mussels that don't close when tapped)
- For the kippers
-
- 3 smoked Craster kippers
- 100ml/3½fl oz boiling water
- For the sauce
-
- 20g/1oz unsalted butter
- 20g/1oz plain flour
- 200ml/7fl oz hot mussel stock (from above)
- 100ml/3½fl oz hot kipper cooking liquid (from above)
- 75ml/3fl oz double cream
- ½ tbsp wholegrain mustard
- 1 tbsp finely chopped fresh chives
- ½ lemon, juice only
- salt and freshly ground black pepper
- For the potato mash
-
- 1kg/2lb 4oz Ratte 1872 potatoes, peeled
- 100g/3½oz cold unsalted butter, chopped into cubes
- 150ml/5fl oz double cream
- salt and freshly ground white pepper
- For the shellfish
-
- 1 x 1kg/2lb live lobster
- 1 x 1.5kg/3lb live crab
- 3 banana shallots, sliced
- 3 celery stalks, chopped
- 1 leek, white part only, chopped
- 2 carrots, peeled, chopped
- ½ garlic bulb, split, peeled
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- ½ tsp white peppercorns
- 3 star anise
- 1 bay leaf
- 1 sprig fresh thyme
- 1 sprig fresh tarragon
- 250ml/9fl oz white wine
- 30ml/1fl oz white wine vinegar
- 2.75 litres/5 pints water
- 1 lemon, juice only
- For the garnish
-
- 400g/14oz baby spinach, washed
- 1 tbsp butter
- 1 bunch spring onions, trimmed and thinly sliced
- 1 free-range egg, lightly beaten
- 50g/2oz parmesan cheese, grated
- 50g/2oz breadcrumbs
Preparation method
- For the mussels, heat the butter in a deep pan until foaming, then add the shallot, celery, leek, fennel and garlic and cook for 4-5 minutes, or until softened.
- Add the white wine to the vegetables and cook until the liquid has reduced by half, then add the water and the mussels. Cover the pan and cook the mussels over a high heat for 2-3 minutes, or until they open. Discard any mussels that remain closed.
- Strain the cooked mussels through a large sieve, reserving the cooking liquid, and set aside. Pass the cooking liquid through a fine sieve lined with a double layer of muslin cloth into a clean pan. Simmer for 5-6 minutes, or until reduced to about 200ml/7fl oz. Pick the mussels from their shells and take the stock off the heat. Set the mussels aside.
- For the kippers, place the kippers into a deep pot, pour the boiling water over and leave for five minutes. Strain the kippers through a fine sieve, reserving the cooking liquid. Allow the kippers to cool, then remove the centre bones and carefully flake the meat into large chunks. Set the kippers aside.
- For the sauce, melt the butter in a pan, then add the flour, stirring continually for 2-3 minutes, or until the mixture turns a light golden colour.
- Add the hot mussel stock to the pan, one ladleful at a time, whisking continually to prevent lumps. Repeat the process with the reserved kipper cooking liquid, until the sauce is white and creamy.
- Simmer the sauce slowly for 10-15 minutes, or until reduced slightly. Stir in the double cream, then pass the sauce through a fine sieve into a clean pan. Bring back to a simmer, then stir in the mustard, chives and lemon juice. Season, to taste, with salt and freshly ground black pepper.
- For the potato mash, cook the potatoes in boiling salted water for 15-20 minutes, or until cooked through (a knife should slide easily into the potato). Drain and shake off any excess water. Return the potatoes to the pan and lightly dry out over a medium low heat. Pass the cooked potato through a potato ricer into a clean pan.
- With the pan over a low heat, stir the cold butter into the potato until well combined, then season, to taste, with salt and freshly ground white pepper. Stir in the double cream, then spoon the mashed potato into a piping bag and keep warm until needed.
chef by Kevin Woodford
Ingredients
- 250g/8¾oz rump steak, cut into medallions
- 1 bottle of Guinness, or any other stout
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
Preparation method
- Heat a griddle pan until smoking. Place the steak medallions on the pan and cook for 1 minute on each side, or until cooked to your liking. Remove from the pan, set aside and let rest in a warm place for five minutes.
- For the sauce, place the Guinness in a small pan and bring to the boil. Let it reduce by ¾.
- Add the sugar and vinegar and stir well.
- Serve the steak with the sauce poured over it.
chef by Kylie Kwong
Steamed lobster, stir fried with black bean and chilli sauce
Ingredients
- 1kg/2¼lb live lobster chopped into 8 pieces
- 2 tbsp ginger, peeled and chopped roughly
- 3 cloves garlic, peeled and crushed
- 2tsp salted black beans
- ½ Spanish onion, peeled and sliced into wedges (approx. 1cm/½in wide)
- 4 Chinese shallot stems, trim off roots, washed, cut into approx. 5cm/2in lengths
- ½ red pepper, deseeded and cut into approx. 2cm/¾in squares
- 4 large red chillies, cut into half lengthways and deseeded
- 1 tbsp peanut oil
- 2 tbsp Shaoxing wine
- ½ tsp white sugar
- 22ml/1½tbsp light soy sauce
- 1/8tsp sesame oil
- ¼tsp Chinese black vinegar
- 1 tsp oyster sauce
- 7.5ml/1½ tsp chicken stock
- small bunch of coriander, leaf only, washed
- Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.
Preparation method
- In a boiling Chinese steamer, place in the lobster pieces then steam for approximately 5 minutes and then remove immediately.
- In a wok, heat peanut oil up to smoking point. Toss in ginger, garlic, onions, blackbeans and stir-fry vigorously for 2 minutes.
- Add shallots, red pepper and chillies then stir-fry vigorously for a further 3 minutes.
- Quickly add xaoxing wine (sherry), stir-fry for 1 minute, add sugar, soy, and oyster sauce and chicken stock. Stir-fry for 2 minutes.
- Finally, add sesame oil and black vinegar.
- Quickly toss in cooked lobster and stir-fry everything together for 2 minutes.
- Serve the lobster on large white platter and garnish with coriander.
Tempura of lemon sole with roasted fennel and pepper and spinach salad
Ingredients
- For the roasted fennel
-
- 2 tbsp olive oil
- ½ fennel bulb, cut into thin wedges
- salt and freshly ground black pepper
- ½ orange, juice only
- ½ orange, cut into wedges
- For the pepper and spinach salad
-
- ½ red pepper, seeds removed
- 4 tbsp olive oil
- salt and freshly ground black pepper
- 2 handfuls fresh spinach leaves
- ½ lemon, juice only
- For the lemon sole
-
- 3 tbsp self-raising flour
- salt and freshly ground black pepper
- 100ml/3½fl oz sparkling water
- 1 x 180g/6½oz lemon sole fillet, cut into strips
- vegetable oil, for deep frying
Preparation method
- Preheat the oven to 180C/350F/Gas 4.
- For the roasted fennel, heat the oil in a frying pan over a medium heat, add the fennel and fry for 3-4 minutes on each side, or until softened.
- Season the fennel, to taste, with salt and freshly ground black pepper, then pour over the orange juice.
- Add the orange wedges, then transfer to the oven and roast for 8-10 minutes, or until the oranges have softened and the fennel is tender.
- For the pepper and lemon salad, place the pepper half onto a baking tray and drizzle over two tablespoonfuls of the olive oil. Season, to taste, with salt and freshly ground black pepper, then roast in the oven for 8-10 minutes, or until the pepper has softened. When the pepper is cool enough to handle, cut it into strips.
- In a bowl, mix together spinach, lemon juice, pepper strips and the remaining olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
- Meanwhile, for the lemon sole, in a bowl, season the flour with salt and freshly ground black pepper, then add enough sparkling water to make a thin, smooth batter with the consistency of single cream.
- Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the fish pieces into the batter to coat, then deep fry in the hot oil for 4-5 minutes, or until crisp and golden-brown. Remove from the hot oil using a slotted spoon, then set aside to drain on kitchen paper.
- To serve, place the pepper and lemon salad into the centre of a serving plate and arrange the lemon sole tempura pieces on top. Serve the roasted fennel alongside.
chef by Levi Roots
Barbecued lobster with lime, chilli and coriander butter
NB: Live lobsters can be killed humanely by putting them in a plastic bag in the freezer for half an hour, then piercing them between the eyes with a sharp knife.
Ingredients
- 1½ tbsp chopped fresh coriander
- 1 garlic clove, chopped
- 1 lime, zest only
- ½ lime, juice only
- 1 red chilli, finely chopped
- 75g/2¾oz butter, softened
- 2 live lobsters, about ½kg/1 lb2oz each
Preparation method
- Light the barbecue 30 minutes before you want to eat.
- Meanwhile, in a bowl, mix together the chopped coriander, garlic, lime zest, lime juice and red chilli. Beat in the softened butter until well combined.
chef by Lotte Duncan
Quick and easy chutney
Ingredients
- 2oz (50g) butter
- 1 large onion, chopped
- 2 dessert apples, peeled, cored and diced
- 6 tomatoes, chopped
- 1 tbsp cider vinegar
- 1 tbsp sweet mincemeat (see separate recipe)
- 2 tsp dark brown muscovado sugar
- salt and pepper
Preparation method
- Melt the butter in a saucepan and add the onions and cook for 10 minutes over a gentle heat.
- Add the apples and cook for 2 minutes. Then add the rest of the ingredients and simmer gently for 10 minutes
chef by Madhur Jaffrey
Vegetable pullao
Ingredients
- For the garam masala
-
- 1 tbsp cardamom seeds (if you can't buy the seeds then buy cardamom pods and shell them yourself)
- 1 tsp black peppercorns
- 1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available)
- 1 tsp whole cloves
- 1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)
- a medium stick of cinnamon, about 5cm-8cm/2in-3in, broken up into 3-4 pieces
- For the pullao
-
- basmati rice, measured to the 450ml/1 pint level in a measuring jug
- thumb-sized piece of fresh ginger
- 3 tbsp olive or groundnut oil
- ½ tsp brown mustard seeds
- 1 hot green chilli, finely chopped
- 100g/4oz potato, peeled and cut into 5mm/¼in dice
- ¼ carrot, peeled and cut into 5mm/¼in dice
- 40g/1½oz green beans, cut into 5mm/¼in segments
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1¼ tsp salt
- 570ml/1 pint water
Preparation method
- For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. This makes about three tablespoons.
- For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
- Peel and finely grate the ginger.
- Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds.
- As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir.
- Add the turmeric and garam masala and stir for one minute.
- Add the ginger and saute, stirring, for another minute.
- Drain the rice and add it to the pan.
- Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook this way for two minutes.
- Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then cover the pan with foil then a lid) then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.
- Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate.
chef by Manju Malhi
Meen molee (Fish curry cooked in coconut)
Meen molee (Fish curry cooked in coconut)
Ingredients
-
- 3 garlic cloves
- 3 green finger chillies
- 5cm/2in piece root ginger, peeled
- 3 tbsp groundnut oil
- 1 small onion, finely sliced
- 5-6 curry leaves
- ¼ tsp ground turmeric
- ¼ tsp salt
- 200ml/7fl oz coconut milk
- 155ml/6fl oz boiling water
- 500g/1lb 2oz haddock fillets, cut into 4cm/2in-wide pieces
- 2 medium tomatoes, coarsely chopped
- To serve
-
- basmati rice
Preparation method
- Place the garlic, chillies, and ginger together in a food processor and process until smooth.
- Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat.
- Stir in the garlic, chilli and ginger mixture with the turmeric and salt. Fry for two minutes, then add 100ml/3½fl oz coconut milk with 155ml/6fl oz boiling water.
- Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes.
- Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes.
- Garnish with the remaining chopped tomato.
- Serve with basmati rice.
chef by Marcus Wareing
Lancashire hotpot with braised red cabbage
Ingredients
- For the lamb stock
-
- 1 large carrot, cut into 3 pieces
- 1 onion, cut into quarters
- 2 cloves garlic
- sprig rosemary
- sprig thyme
- 1 bay leaf
- pinch rock salt
- 1 tbsp tomato purée
- 2 litres/3½ pints water
- For the lamb
-
- 1 middle neck of lamb with bones, about 1kg/2¼lb
- plain flour, for dusting
- 2 tbsp olive oil
- 1 Spanish onion, thinly sliced
- 2 carrots, thinly sliced
- 1 clove garlic, thinly sliced
- salt and freshly ground black pepper
- 1 tbsp thyme leaves
- 1 tbsp chopped rosemary
- 3 Maris Piper potatoes, very thinly sliced
- unsalted butter
- For the braised red cabbage
-
- 1 small red cabbage, cored and sliced
- 1 red onion, finely chopped
- 150g/5½oz unsalted butter
- 200ml/7fl oz red wine vinegar
- 50g/2oz clear honey
- 100g/3½oz demerara sugar
- 1 bay leaf
- sprig thyme
- salt
Preparation method
- Preheat the oven to 200C/400F/Gas 6.
- First make the stock. Remove the meat from the middle neck of lamb and set aside. Chop the bones and put them in a roasting tray. Roast until lightly browned.
- Meanwhile, cook the carrot, onion and garlic in a little olive oil in a large heavy-bottomed stockpot until lightly browned. Add the herbs and salt, then stir in the tomato purée and cook for a couple of minutes. Add the roasted bones and cover with the water. Bring to the boil, then turn down to a simmer and cook for one hour, skimming off any fat or scum regularly. Pass the liquid through a fine sieve into a clean pan. Return to the heat and reduce until you have 1 litre/1¾ pints of stock.
- Turn the oven down to 150C/300F/Gas 2.
- To make the hot pot, cut the lamb into 2cm/1in thick slices. Dust them with flour. Heat the oil in a pan and quickly fry until lightly coloured on both sides. Remove and set aside.
- In the same oil, quickly fry the onion, carrots and garlic until lightly browned.
- Layer the lamb, onion and carrots in a heavy casserole dish, filling it to 1cm/½in from the top. Season each layer with salt and freshly ground black pepper, and the herbs, spooning liberal amounts of stock between each layer.
- Arrange the potatoes neatly all over the top of the dish. Dot a few small knobs of butter on the potatoes, cover with a tight-fitting lid and cook in the oven for 1½ hours. Remove the lid and cook for a further 45 minutes.
- Meanwhile, make the red cabbage. Mix together all of the ingredients. Put into a roasting tray and cover with foil. Place in the oven and cook for about 1½ hours, stirring regularly, until most of the liquid has evaporated.
- Serve the hot pot from the casserole onto warm plates with the cabbage.
chef by Maria Elia
Rustic stuffed pepper
Ingredients
-
- 55g/2oz Brie, cut into pieces
- small handful torn bread chunks
- 4 fresh basil leaves, torn
- 2 tbsp olive oil
- salt and freshly ground black pepper
- ½ red pepper, seeds removed
- To serve
-
- 1 small handful fresh flatleaf parsley leaves, to serve
Preparation method
- Preheat the oven to 200C/400F/Gas 6.
- Combine the Brie, bread, basil and oil in a bowl and season with salt and freshly ground black pepper. Stuff the mixture into the red pepper half.
- Place the pepper onto a baking tray and roast for 10-12 minutes, or until the pepper has softened and the stuffing is golden-brown. Serve on a bed of flatleaf parsley leaves.
chef by Mark Hix
Rabbit and crayfish stargazy pie
Ingredients
-
- back and front legs from 4 wild rabbits (reserve the saddles for another dish, such as a salad)
- salt and freshly ground black pepper
- 3 tbsp plain flour, plus extra for dusting
- 2-3 tbsp vegetable oil
- 2 onions, finely chopped
- large knob unsalted butter
- 150ml/5¼fl oz English dry white wine or cider
- 2 litres/3½ pints hot chicken stock
- 500g/1lb 2oz good-quality puff pastry made with butter
- 1 lightly beaten free-range egg
- For the crayfish
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- 1 tsp fennel seeds
- 12 black peppercorns
- few sprigs of thyme
- 2 star anise
- 1 bay leaf
- 1 tbsp salt
- 24 live freshwater crayfish
- 1 litre/1¾ pints chicken stock
- To serve
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- greens or mashed root vegetables such as celeriac or parsnip (optional)
- small boiled potatoes with chopped herbs (optional)
Preparation method
- Season the rabbit legs with salt and freshly ground black pepper, and dust them with one tablespoon of the flour. Heat the oil in a heavy frying pan until hot, then lightly brown the rabbit over a medium heat for 3-4 minutes on each side. Carefully remove and drain on kitchen paper.
- In a large lidded saucepan, gently fry the onions in the butter for 2-3 minutes until softened, but not coloured. Dust with the remaining flour and stir well over a low heat for a minute, then gradually add the wine and the hot stock, stirring to prevent lumps from forming. Bring to the boil.
- Add the rabbit legs and season lightly with more salt and freshly ground black pepper. Cover with the lid. Simmer gently for about one hour or until the rabbit is tender. Remove the rabbit legs and leave to cool. The sauce should be fairly thick - if it's not, continue simmering until it has reduced by half.
- For the crayfish, bring a large saucepan of water to the boil with the fennel seeds, peppercorns, thyme, star anise, bay leaf, and salt. Simmer for five minutes. Plunge the crayfish into the liquid, bring the water quickly back to the boil and simmer for 1½ minutes. Drain and leave to cool.
- Pick out four similar-sized crayfish for the garnish and set aside. Peel the rest, including the large claws, first removing the head and then squeezing the shell between thumb and forefinger to crack it. Set the meat aside. Crush the shells a little, put them in a saucepan with the chicken stock and simmer for 30 minutes. Strain the stock through a sieve into a clean pan and boil to reduce to 4-5 tablespoons. Mix the reduced stock into the rabbit sauce.
- Once the rabbit legs are cool, remove the meat from the bones. Mix the rabbit meat into the sauce with the crayfish meat. Turn the mixture into a large pie dish or four individual dishes.
- Preheat the oven to 200C/400C/Gas 6.
- Roll out the pastry on a floured surface until about 3mm thick. Using a sharp knife, cut out a lid that is about 2cm/¾in larger all round than the top of the pie dish. (Or, if you are using individual dishes, cut the pastry into quarters, roll out and cut out four lids.) Brush the edge of the pastry lid with a little beaten egg, then lay it on top of the dish, egg-washed side against the rim. Trim the edge and press down to seal. Cut four small slits in the pastry lid (or a small slit in the centre of each of the individual ones) and insert the whole crayfish, keeping the top half of the body above the pastry lid. Brush the pastry with more beaten egg.
chef by Martin Blunos
Deep-fried squid with creamy leeks, pea purée and red pepper salsa
Ingredients
- For the deep fried squid
-
- 300ml/½pint vegetable oil, for deep frying
- 85g/3oz gram flour (also sold as besan or chickpea flour)
- 85g/3oz cornflour
- salt and freshly ground black pepper
- 2 squid bodies, cleaned, cut into rings
- For the creamy leeks
-
- 2 leeks, finely chopped
- pinch chilli flakes
- 25g/1oz butter
- 1 garlic clove, finely chopped
- 1 tbsp water
- salt and freshly ground black pepper
- For the pea purée
-
- 200g/7oz frozen peas, defrosted
- 25g/1oz butter
- salt and freshly ground black pepper
- pinch sugar
- pinch ground mace
- For the red pepper salsa
-
- 2 red peppers, finely chopped
- 15g/½oz fresh root ginger, peeled, finely grated
- 1 garlic clove, finely chopped
- 1 tsp sherry vinegar
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp honey
- 2 tbsp olive oil
- salt and freshly ground black pepper
Preparation method
- For the squid, pour the vegetable oil into a medium saucepan or deep fat fryer and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Sift the gram flour and cornflour together and season with salt and freshly ground black pepper.
- Dip the squid rings into the flour mixture, shake off any excess and carefully drop into the hot oil. Fry for 1-2 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
- For the creamy leeks, place the leeks, chilli flakes, butter and garlic into a medium pan with 1 tbsp water, stir well, cover and cook over a low heat until the leeks have softened.
- Remove the lid and cook for a further five minutes stirring frequently. Remove from the heat and keep warm.
- For the pea purée, place the peas into a pan of boiling water, bring back to the boil and then drain. Place the peas back into the pan, add the butter, salt and freshly ground black pepper, sugar and mace and warm through until the butter has melted. Blend with a hand blender until smooth.
- For the salsa, place the red peppers, ginger, garlic, sherry vinegar, soy sauce, fish sauce, honey, olive oil, salt and freshly ground black pepper into a bowl and stir well to combine.
- To serve, make three quenelles of pea purée using two spoons and place in a circle around the serving plate, spoon the creamy leeks into the middle of the plate and top with the squid rings. Drizzle the salsa around the plate.
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- Preheat the oven to 120C/250F/Gas ½.
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