FOOD CHEF

FOOD CHEF

Friday 5 November 2010

CHEF by Atul Kochhar

Ingredients

*

4 chicken legs, skin on
*

1 tbsp ground turmeric
*

1 tsp salt, or to taste
*

4 tbsp vegetable oil
*

2 onions, sliced
*

400ml/14oz thick coconut milk
*

4-6 young lime leaves, finely shredded
*

1 tbsp palm sugar (or brown sugar)
*

2 tbsp freshly squeezed lime juice

For the spice paste

*

350g/13oz shallots, roughly chopped
*

4 garlic cloves
*

1 tbsp chopped fresh root ginger
*

1 small ginger flower, chopped (optional, available from some specialist Asian grocers)
*

1 tsp chopped galangal
*

1 tsp chopped turmeric root
*

4-6 candlenuts or macadamia nuts
*

2 stalks lemongrass, tough outer leaves removed, soft inner stem roughly chopped
*

2 fresh red chillies, roughly chopped
*

1 dried red chilli, broken up
*

1 tsp blachan (shrimp paste), lightly fried until fragrant

For the garnish

*

vegetable oil, for deep frying
*

10 shallots, sliced
*

mint leaves
*

1 red chilli, sliced
*

1 cucumber, sliced
*

steamed rice, to serve

Preparation method

1.

For the chicken, place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight, to marinate.
2.

Remove the marinated chicken from the fridge half an hour before you are ready to cook it.
3.

Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth.
4.

To cook the chicken, heat a large frying pan over a high heat, add three tablespoons of the oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides.
5.

Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper.
6.

Heat a wok over a medium heat, then add the remaining vegetable oil, the onion and the spice paste and stir-fry for 2-3 minutes, or until fragrant.
7.

Add the reserved chicken and cook for 5-7 minutes.
8.

Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through.
9.

Add the lime juice and stir well.
10.

For the garnish, half-fill a deep, heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
11.

Fry the shallot slices until crisp, then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.
12.

To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and cucumber slices. Serve the steamed rice alongside.


CHEF by Ben Ebbrell

Banana smoothie
Ingredients

*

1 banana, peeled, chopped
*

8-10 pecan nuts
*

1 tbsp clear honey
*

220ml/8fl oz milk
*

pinch ground cinnamon

Preparation method

1.

Blend the banana, pecan nuts and honey in a food processor to a smooth paste.
2.

Add the cinnamon and blend again.
3.

Gradually add the milk, blending continuously, until the mixture is smooth and the consistency is to your taste. (NB. You may not need to use all of the milk.
4.

To serve, pour into a tall glass.


CHEF by Ben O'Donoghue

Masala mutton shanks with lemon rice
Ingredients

For the curry

*

4 mutton shanks
*

1 tbsp ground turmeric
*

3cm/1in piece root ginger, grated
*

3 garlic cloves, crushed
*

pinch salt
*

2 tbsp sunflower oil
*

1 bay leaf
*

1 cinnamon stick
*

5 cloves
*

6 cardamom pods, lightly crushed
*

2 onions, sliced
*

1 x 400g/14oz can chopped tomatoes
*

2 tsp ground cumin
*

3 tsp ground coriander
*

2 green chillies, halved
*

1 small bunch coriander

For the curry paste

*

50g/2oz desiccated coconut
*

3 tbsp coriander seeds
*

5 tbsp poppy seeds
*

2 tbsp fennel seeds
*

1 tbsp black peppercorns
*

5 red chillies

For the rice

*

2 tbsp sunflower oil
*

1 tsp mustard seeds
*

2 tsp chana dal (a type of lentil from India, available in specialist Indian stores)
*

3 tbsp cashew nuts
*

1 tsp curry leaves
*

1 tsp turmeric
*

1 tsp powdered asafoetida
*

1 tsp ground ginger
*

500g/1lb cooked basmati rice (about 350g/12oz dry weight)
*

1 lemon, juiced
*

1 bunch coriander, roughly chopped

Preparation method

1.

Place the mutton shanks in a large saucepan with the turmeric, ginger, garlic and some salt.
2.

Add enough water to cover and simmer gently for 1½ hours or until the meat is tender.
3.

Meanwhile, grind all the curry paste ingredients together in a spice grinder or pestle and mortar. Set aside until required.
4.

For the curry, heat two tablespoons of the sunflower oil in a large deep frying pan and add the bay leaf, cinnamon, cloves and cardamom and fry until aromatic.
5.

Add the onion and fry until it is softened, but not coloured.
6.

Add the tomato and cook for five minutes, then add the cumin, coriander and green chillies and cook for a further three minutes.
7.

Add the curry paste to the frying pan and cook for another two minutes, before adding the cooked mutton, salt to taste and enough of the mutton cooking water to come halfway up the shanks. Cook for another 20 minutes, turning the shanks over several times during cooking and adding more of the mutton cooking water if the sauce gets too thick.
8.

For the rice, heat a frying pan until hot and add the sunflower oil.
9.

Add the mustard seeds and chana dal and fry until they start to pop, taking care as the oil may splatter.
10.

Add the cashew nuts, curry leaves, turmeric, asafoetida and ginger and stir fry for 1-2 minutes.
11.

Finally add the cooked rice and lemon juice and cook until hot all the way through.
12.

Serve the mutton with a spoonful of rice and sprinkle with coriander.


CHEF by Bill Granger

Moroccan fish stew
Ingredients

*

1 tbsp olive oil
*

1 large onion, thinly sliced
*

1 garlic clove, crushed
*

2 tsp grated fresh ginger
*

1 tsp ground cumin
*

1 tsp turmeric
*

1 cinnamon stick
*

pinch cayenne pepper
*

400g/14oz can chopped plum tomatoes
*

pinch salt
*

500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks
*

400g/14oz can chickpeas, rinsed and drained
*

2 tsp honey
*

salt and freshly ground black pepper

To serve

*

fresh coriander leaves
*

flaked almonds, lightly toasted

Preparation method

1.

Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
2.

Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
3.

Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
4.

Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.
5.

Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
6.

To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds.

CHEF by Brian Turner
Creamy tomato, artichoke, olive and basil pasta
Ingredients

*

dash olive oil
*

¼ red onion, chopped
*

4 sun-blushed tomatoes, chopped
*

100g/3½oz roasted artichokes (from a jar), drained and chopped
*

2 tbsp black olives, pitted
*

200ml/7fl oz double cream
*

small handful fresh basil leaves
*

salt and freshly ground black pepper
*

125g/4½oz fresh tagliatelle
*

grated parmesan, to serve

Preparation method

1.

Heat the olive oil in a small saucepan, add the onion and fry gently for four minutes, or until softened but not coloured.
2.

Add the sun-blushed tomatoes, roasted artichokes and black olives and fry for 1-2 minutes. Add the cream and heat through for 1-2 minutes. Stir in the basil leaves and season, to taste, with salt and freshly ground black pepper.
3.

Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Return to the pan, add the sauce and stir to coat.
4.

Spoon into a bowl and serve with grated parmesan on top.

CHEF by Bryn Williams

Lamb kebabs with couscous
Ingredients

*

1 large rosemary sprig
*

55g/2oz lamb, cut into cubes
*

4 dried apricots
*

1 courgette, cut into cubes
*

2-3 tbsp olive oil, plus extra for drizzling
*

200ml/7fl oz lamb stock
*

100g/3½oz couscous
*

1 small red onion, finely chopped
*

1 sprig fresh parsley, chopped
*

20g/¾ oz golden raisins
*

salt and freshly ground black pepper

Preparation method

1.

Remove the rosemary leaves from their stem, leaving one inch at the top. Chop the rosemary leaves and mix through the lamb. Add the apricots, courgettes and olive oil. Cover the mixture and leave to marinate in the fridge for at least 30 minutes.
2.

Place the lamb stock into a pan and bring to the boil. Pour the stock over the couscous. Cover with cling film and leave for five minutes. Add the red onion, parsley and raisins to the couscous. Mix thoroughly and season with salt and freshly ground black pepper.
3.

Skewer the lamb onto the rosemary stalk, alternating with cubes of courgette and apricots. Place the lamb onto a medium hot griddle pan. Griddle the lamb, turning occasionally until it is browned on all sides and cooked through.
4.

To serve, place the couscous mix onto a serving plate. Place the kebab skewer over the couscous. To finish, drizzle with olive oil


CHEF by Curtis Stone

Peppered sirloin steak
Ingredients

For the sprouts

*

400g/14oz Brussels sprouts
*

55g/2oz butter
*

salt and freshly ground black pepper

For the steaks

*

10g/¼oz black peppercorns, crushed
*

4 x 220g/7oz sirloin steaks
*

salt
*

1 tbsp olive oil
*

100ml/3½fl oz red wine
*

55g/2oz butter

Preparation method

1.

Place the Brussels sprouts in a large saucepan of boiling salted water and blanch for 2-3 minutes. Drain and place in ice-cold water to refresh.
2.

Cut the sprouts in half and remove the outer leaf.
3.

Heat a large frying pan. Add the butter and Brussels sprouts and sauté for two minutes, seasoning with salt and freshly ground pepper, to taste.
4.

Meanwhile, for the steaks, sprinkle the crushed peppercorns over a large plate. Press each steak into the crushed pepper, then season both sides with salt.
5.

Heat the olive oil in a large frying pan, add the peppered steaks and cook for two minutes on each side, until browned or cooked to your liking. Remove from the pan and set aside to rest.
6.

Add the red wine and the butter. Stir and scrape with a wooden spoon to deglaze the pan and melt the butter then remove from the heat.


CHEF by Cyrus Todiwala

Keralan crab with Currimbhoy salad
Ingredients

For the Keralan crab

*

1 tbsp sunflower oil
*

1 tsp mustard seeds
*

2.5cm/1in fresh ginger, peeled and finely chopped
*

1 garlic clove, finely chopped
*

3-4 curry leaves, finely shredded
*

1 green chilli, chopped
*

1 small dried red chilli, soaked in water, then drained and finely sliced
*

2 small shallots, finely chopped
*

75g-110g/3oz-4oz fresh coconut, grated
*

½ tsp red chilli powder
*

¼ tsp ground turmeric
*

200g/7oz white crabmeat, picked and all shell removed
*

1 plum tomato, seeds removed, finely chopped
*

1 tbsp fresh coriander leaves, roughly chopped
*

salt and freshly ground black pepper

For the Currimbhoy salad

*

1 free-range egg yolk
*

1 tsp white wine vinegar
*

½ tsp Dijon mustard
*

150ml/5fl oz rapeseed oil
*

2 garlic cloves, finely chopped
*

2 green chillies, finely chopped
*

3 tbsp coriander leaves, roughly chopped
*

½ lime, juice only
*

salt and freshly ground black pepper
*

2 tbsp olive oil
*

4 thin slices white bread, cut into cubes
*

4 hard boiled eggs, roughly chopped to about ½cm/0.2in
*

250g/9oz Cos lettuce or any large leafy lettuce, cut into 2.5cm/1in pieces
*

small handful fresh coriander leaves, roughly chopped

Preparation method

1.

For the Keralan crab, make sure that all the ingredients are prepared before you start cooking. Place the oil in a wok or kadhai (a traditional Indian iron wok) and bring the heat up until it forms a haze. Add a couple of mustard seeds to check if they crackle immediately - take care doing this as they will pop as they hit the pan.
2.

When the oil is ready, carefully add the mustard seeds and, if possible, cover the pan with a lid for a few moments to prevent the seeds from flying off and hitting you.
3.

As soon as the crackling dies down and the aroma resembles the smell of roasting, add the ginger, garlic, curry leaves and the green and red chillies.
4.

As soon as the garlic turns pale, but not deep golden-brown, add the shallots and continue to fry until soft.
5.

Add the coconut and fry for 3-4 minutes. Add the chilli powder and ground turmeric.
6.

Fry for a further 30 seconds before adding the crabmeat, mixing well with a wooden spoon for a further minute.
7.

Add the tomato and coriander and mix to combine. Add salt and freshly ground black pepper, to taste.
8.

For the Currimbhoy salad, start by making the mayonnaise. Place the egg yolk, vinegar and mustard into a food processor and blend until pale and creamy.
9.

With the motor running, gradually pour in the oil in a steady stream until the mayonnaise has thickened.
10.

Measure 200g/7oz of the mayonnaise into a large bowl (any remaining mayonnaise should be covered and placed in the fridge - do not keep it for longer than two days).
11.

Add the garlic, chillies, coriander leaves and lime juice to the mayonnaise in the bowl and mix thoroughly. Season with salt and freshly ground black pepper and set aside.
12.

Heat a frying pan until hot and add the olive oil. Add the bread, season with salt and freshly ground black pepper and fry for 2-3 minutes or until golden-brown and crisp on all sides.
13.

Remove the fried bread (croûtons) from the pan and drain on kitchen paper.
14.

Add the chopped eggs and lettuce leaves to the flavoured mayonnaise and mix - take care not to over mix as the lettuce will go limp very rapidly.
15.

Add half of the croûtons to the bowl while mixing, reserving the rest for garnish.
16.

To serve, pile the salad onto a plate, top with more croûtons and coriander leaves and spoon the crab alongside. Serve immediately.

CHEF by Daniel Clifford

Braised lobster with chicken gizzards, baby root vegetables and white port sauce
Ingredients

For the chicken gizzards

*

12 chicken gizzards
*

1 tsp caster sugar
*

1 tsp salt
*

duck fat

For the lobster

*

2 x 550g/1¼lb British lobsters

For the white port jus

*

reserved lobster heads and shells, chopped
*

groundnut oil, for drizzling
*

1 shallot, sliced
*

½ fennel bulb, sliced
*

1 stick celery, chopped
*

375ml/13fl oz white port
*

1 litre/2 pints veal stock (or beef stock)
*

500ml/1 pint fish stock
*

10 pink peppercorns
*

5 star anise, crushed
*

2 sprigs fresh parsley
*

2 sprigs fresh chervil
*

3 bay leaves

For the garnishes

*

12 baby carrots, peeled
*

6 baby turnips, peeled
*

200g/7oz unsalted butter
*

8 sprigs fresh thyme
*

pinch salt
*

pinch sugar
*

6 baby leeks
*

200g/7oz trompette de la mort mushrooms

To serve

*

200g/7oz unsalted butter
*

200ml/10fl oz white port

Preparation method

1.

Preheat the oven to 180C/350F/Gas 4.
2.

For the chicken gizzards, remove any excess fat or sinew from the gizzards and place into a bowl. Lightly season with sugar and salt, cover the bowl with cling film then leave to chill in the fridge for 12 hours. After 12 hours, rinse the gizzards under cold water and slowly cook in a pan of duck fat until tender (the gizzards should then not resist the point of a small knife). Drain and set aside.
3.

Kill the lobster humanely by piercing the head, behind the eyes, with a sharp, heavy knife. Remove the tail and claws of the lobster and set aside. Reserve the head and shell for the white port jus.
4.

Rinse the claws and tail under cold water, then blanch in a large pan of boiling salted water for 3-4 minutes. Drain, then chill in a large bowl of ice water.
5.

When the lobster is cooled, remove the meat from the claws, arms and tail and cut the tails in half through the length. (Each serving portion should consist of one claw, one arm and half a tail.)
6.

For the white port jus, place the reserved lobster head and shells into a roasting pan and drizzle with a little groundnut oil. Roast in the oven for 15 minutes, then remove from the oven.
7.

Heat a drizzle of groundnut oil in a large deep pan and add the shallot, fennel and celery. Fry for 6-7 minutes, or until the vegetables begin to caramelise and turn golden-brown. Drain away any excess moisture, return the vegetables to the pan and stir until they start to sizzle.
8.

Add the roasted lobster head and shells and stir for one minute. Deglaze with the white port and cook until the liquid has reduced to a sticky consistency, then add the veal or beef stock and the fish stock. Bring back to the boil, skimming off any scum from the surface. Add the rest of the jus ingredients and simmer for 25 minutes, skimming occasionally, then pass through a chinois or very fine sieve, squeezing out all the excess juices. Discard the solids left behind in the sieve.

CHEF by Daniel Galmiche

Pan-fried monkfish with mussels

This is fish and seafood lovers' paradise - a meaty monkfish supper with mussels, saffron and lemongrass.
Ingredients

*

500g/1lb monkfish tail
*

salt and freshly ground black pepper
*

3 tbsp olive oil
*

50g/2oz butter
*

200g/7oz mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped)
*

1 lemongrass stalk, cut in half, bruised
*

50g/2oz root ginger, peeled, finely grated
*

1 small red chilli, seeds removed, finely chopped
*

pinch saffron strands
*

150ml/5fl oz whipping cream
*

1 small bunch fresh chervil, finely chopped
*

1 lime, zest only
*

2 courgettes, sliced lengthways into ribbons with a vegetable peeler
*

1 garlic clove, thinly sliced

Preparation method

1.

Season the monkfish tail with salt and freshly ground black pepper.
2.

Heat two tablespoons of the olive oil and all of the butter in a frying pan over a medium heat. Fry the monkfish for 1-2 minutes on each side, or until just cooked through.
3.

Remove the monkfish from the pan to a plate, cover with cling film and set aside to rest.
4.

Meanwhile, heat a large, lidded saucepan over a medium to high heat. Add the mussels, then cover the pan with the lid and cook for 2-3 minutes, or until the mussels start to open.
5.

Add the lemongrass, ginger, chilli, saffron and half of the whipping cream and bring the mixture to a simmer, stirring well. Simmer for a further 3-4 minutes, or until the mussels have all opened (discard any mussels that have not opened during cooking).
6.

Whip the remaining cream in a bowl until soft peaks form when the whisk is removed.
7.

Strain the cooked mussels through a sieve, collecting the cooking liquid in a clean pan. Place the pan over a medium heat and add any juices from the rested monkfish.
8.

Bring the mixture to a simmer and cook until the volume of the liquid is 110ml/4fl oz.
9.

Stir the whipped cream, chervil and lime zest into the hot cream sauce, then season, to taste, with salt and freshly ground black pepper.
10.

Pick the meat from half of the mussels and add to the sauce. Add the remaining mussels, shells on, to the same pan. Keep warm.
11.

Heat the remaining tablespoon of olive oil in a frying pan over a medium heat, add the courgette ribbons and garlic and stir-fry for two minutes, or until the courgette has just wilted.
12.

To serve, carve the monkfish into thick slices and place into the centre of each of four serving bowls. Spoon the courgettes alongside then spoon the mussels and sauce on top.