John Torode recipes
Thursday 11 November 2010
chef by Jeremy Lee
Fillet steak, pickled walnuts and horseradish
Ingredients
For the horseradish cream
good-sized stick fresh horseradish, about 1.5cm/½in wide x 5cm/2in long (longer if you like it hot
2-3 tsp caster sugar
2 tbsp white wine vinegar
200ml/7fl oz double cream
For the steak and pickled walnuts
4 fillet steaks, each 250g/9oz, trimmed of any sinew
salt and freshly ground black pepper
4 tbsp groundnut oil
80ml/2½fl oz Madeira
225ml/8fl oz good-quality beef stock
9-12 pickled walnuts, plus 1 tbsp of the pickling liquid
50g/2oz unsalted butter
Preparation method
To make the horseradish cream, peel the horseradish swiftly and then grate finely. Grate quickly as the horseradish will make your eyes water. The heat of fresh horseradish is vital for this dish. Stir the sugar into the vinegar to dissolve, then pour in the horseradish. Let this sit for half an hour or so. Very lightly whip the cream; then stir into the horseradish. Cover well - then dry your eyes. (The sauce can be made a few hours ahead and chilled, but not too far ahead or the flavour will fade dramatically.)
Season the steaks liberally and evenly with sea salt and freshly ground pepper. Warm a heavy-bottomed frying pan; then add the oil. Heat until gently smoking, then carefully sit the steaks in the pan and do not touch at all. Let the meat cook gently until the edges turn a good rich, dark brown, moving the pan if the steaks are cooking unevenly. After 7-8 minutes, turn the steaks onto the other side and you should reveal a splendid crust. Continue to cook for a few minutes further, then remove the steaks to warm plates and set aside.
Stir the Madeira into the pan and boil until only a teaspoonful remains. Add the stock and the spoonful of pickling liquid, then simmer gently until slightly thickened. Add the butter all at once and stir until thoroughly combined. Return to the boil; then pour the sauce through a fine sieve into a small pan and keep warm.
To serve, slice the pickled walnuts in half and heap over the steaks. Pour the sauce over and add a dollop of horseradish cream alongside.
chef by Jill Dupleix
Jump in the pan chicken
Ingredients
3x140g/5oz chicken breasts, skinless
2 tbsp plain flour
sea salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp butter
1 garlic clove, crushed
4 bay leaves
125ml/4fl oz dry white wine
2 tbsp capers, well-rinsed
1 tbsp lemon juice
2 tbsp flatleaf parsley
Preparation method
Place a frying pan on the heat and add the oil and butter.
Place the chicken breasts between two sheets of cling film and bash flat.
Season the flour with the sea salt and black pepper.
Tear the chicken into pieces, then toss in the seasoned flour. Fry the chicken until cooked through. Remove from the heat.
Add the garlic, bay leaves, capers and seasoning to the frying pan. Add the wine and return to the heat.
Add the lemon juice and parsley leaves.
Plate up the chicken, drizzle over the sauce and serve with rocket leaves and bread.
chef by John Burton Race
Fresh oysters with sauce pauvre homme
12 oysters (Claires, but you can use any
For the sauce (Pauvre Homme)
150ml/5fl oz red wine
65ml/2½fl oz port
30ml/1fl oz red wine vinegar
½ bay leaf
1 sprig of thyme
1 banana shallot, chopped
1 tsp chives, chopped
To serve
brown bread and butter
2 x ½ lemon, in muslin
For this recipe you will need an oyster knife and a large presentation platter.
Preparation method
Open the oysters carefully with an oyster knife and remove from the shell. Place them into a bowl with the juices.
Wash the shells under cold water and dry. Place the oysters back into the shell. Strain the juices through a fine sieve and pour back over the oysters.
To make the sauce (Pauvre Homme), place the red wine vinegar, bay leaf and thyme into a pan and reduce until almost all the contents are evaporated.
Add the port and reduce again until it forms a sticky syrup.
Add the red wine and bring to the boil then immediately remove from the heat and allow to cool. To finish the sauce add the chopped shallots and chopped chives.
To serve, lay the oysters, in their shells, on a platter with crushed ice. Serve the sauce, lemon, brown bread and butter on the side.
John Campbell recipes chef
Roast scallops and crayfish, smoked beetroot and asparagus salad
Fillet steak, pickled walnuts and horseradish
Ingredients
For the horseradish cream
good-sized stick fresh horseradish, about 1.5cm/½in wide x 5cm/2in long (longer if you like it hot
2-3 tsp caster sugar
2 tbsp white wine vinegar
200ml/7fl oz double cream
For the steak and pickled walnuts
4 fillet steaks, each 250g/9oz, trimmed of any sinew
salt and freshly ground black pepper
4 tbsp groundnut oil
80ml/2½fl oz Madeira
225ml/8fl oz good-quality beef stock
9-12 pickled walnuts, plus 1 tbsp of the pickling liquid
50g/2oz unsalted butter
Preparation method
To make the horseradish cream, peel the horseradish swiftly and then grate finely. Grate quickly as the horseradish will make your eyes water. The heat of fresh horseradish is vital for this dish. Stir the sugar into the vinegar to dissolve, then pour in the horseradish. Let this sit for half an hour or so. Very lightly whip the cream; then stir into the horseradish. Cover well - then dry your eyes. (The sauce can be made a few hours ahead and chilled, but not too far ahead or the flavour will fade dramatically.)
Season the steaks liberally and evenly with sea salt and freshly ground pepper. Warm a heavy-bottomed frying pan; then add the oil. Heat until gently smoking, then carefully sit the steaks in the pan and do not touch at all. Let the meat cook gently until the edges turn a good rich, dark brown, moving the pan if the steaks are cooking unevenly. After 7-8 minutes, turn the steaks onto the other side and you should reveal a splendid crust. Continue to cook for a few minutes further, then remove the steaks to warm plates and set aside.
Stir the Madeira into the pan and boil until only a teaspoonful remains. Add the stock and the spoonful of pickling liquid, then simmer gently until slightly thickened. Add the butter all at once and stir until thoroughly combined. Return to the boil; then pour the sauce through a fine sieve into a small pan and keep warm.
To serve, slice the pickled walnuts in half and heap over the steaks. Pour the sauce over and add a dollop of horseradish cream alongside.
chef by Jill Dupleix
Jump in the pan chicken
Ingredients
3x140g/5oz chicken breasts, skinless
2 tbsp plain flour
sea salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp butter
1 garlic clove, crushed
4 bay leaves
125ml/4fl oz dry white wine
2 tbsp capers, well-rinsed
1 tbsp lemon juice
2 tbsp flatleaf parsley
Preparation method
Place a frying pan on the heat and add the oil and butter.
Place the chicken breasts between two sheets of cling film and bash flat.
Season the flour with the sea salt and black pepper.
Tear the chicken into pieces, then toss in the seasoned flour. Fry the chicken until cooked through. Remove from the heat.
Add the garlic, bay leaves, capers and seasoning to the frying pan. Add the wine and return to the heat.
Add the lemon juice and parsley leaves.
Plate up the chicken, drizzle over the sauce and serve with rocket leaves and bread.
chef by John Burton Race
Fresh oysters with sauce pauvre homme
12 oysters (Claires, but you can use any
For the sauce (Pauvre Homme)
150ml/5fl oz red wine
65ml/2½fl oz port
30ml/1fl oz red wine vinegar
½ bay leaf
1 sprig of thyme
1 banana shallot, chopped
1 tsp chives, chopped
To serve
brown bread and butter
2 x ½ lemon, in muslin
For this recipe you will need an oyster knife and a large presentation platter.
Preparation method
Open the oysters carefully with an oyster knife and remove from the shell. Place them into a bowl with the juices.
Wash the shells under cold water and dry. Place the oysters back into the shell. Strain the juices through a fine sieve and pour back over the oysters.
To make the sauce (Pauvre Homme), place the red wine vinegar, bay leaf and thyme into a pan and reduce until almost all the contents are evaporated.
Add the port and reduce again until it forms a sticky syrup.
Add the red wine and bring to the boil then immediately remove from the heat and allow to cool. To finish the sauce add the chopped shallots and chopped chives.
To serve, lay the oysters, in their shells, on a platter with crushed ice. Serve the sauce, lemon, brown bread and butter on the side.
John Campbell recipes chef
Roast scallops and crayfish, smoked beetroot and asparagus salad
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