FT Festive 50_ Mains - FT
Transcript of FT Festive 50_ Mains - FT
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December 2, 2011 10:00 pm
FT Festive 50: Mains
Recipes for Christmas main dishes, from turkey curry to roast loin ofpork
ngela Hartnetts turkey curry
Im not a big coconut or coriander fan, but this recipe uses both of these ingredients in a dish
I enjoy eating. With turkey, they make a delicious, healthy curry. And if you want to make it
super-slimming, you can remove the potatoes.
Serves 4
1 onion, chopped
4 fresh birdseye chillies, deseeded and chopped
1 tsp coriander seeds
2 tsp tamarind paste
1 tbsp caster sugar
2 garlic cloves, bruised
1 small knob of root ginger, peeled and chopped
1 tbsp sunflower oil, for frying
500g turkey breast, sliced
3 sprigs of thyme, leaves only
400ml coconut milk
150ml chicken or turkey stock
2 large waxy potatoes, peeled and diced
250g fresh spinach, chopped
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1 bunch of fresh coriander, chopped
50g whole peeled almonds
Put the chopped onion, chillies, coriander seeds,
tamarind, sugar, one clove of garlic and ginger into a
blender or food processor and blitz until blended into a
paste.
In a large frying pan, heat the oil and add the turkey
(in two batches if needed), the other garlic clove and
thyme and saut for a few minutes to brown the
turkey. Remove from the pan and discard the garlic. In
the same pan, add the blended paste and lightly roast
for a few minutes. Remove from the pan. Return the
turkey, cover with the coconut milk and stock, then addthe potatoes.
Leave for 20 minutes until the turkey has cooked and
the sauce thickened. Finally, stir in the spinach,
coriander and almonds, and allow to warm through.
Remove from the heat and serve.
Recipe from Great British Food Revival: The Revolution Continues published by
Weidenfeld & Nicolson (20)
. . .
Raymond Blancs roast loin of pork stuffed with dried plums
A classic Maman Blanc dish that I used to enjoy as a Sunday roast. Two ingredients that love
each other, plum and pork, are a classic combination embraced by many cultures. The drying
of the plums intensifies the flavour by removing excess moisture. Like all great homecooking, this recipe doesnt use stock. Ask your butcher to bone the loin, score the skin in a
5mm lattice and chop the bones into small pieces.
Serves 6-8
8-10 Victoria plums, halved and stoned
1.2kg pork loin
Salt and pepper
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30ml rapeseed oil
400g pork bones
50ml vegetable oil
1 large beef tomato, pricked with a fork all the way
round
4 garlic cloves, unpeeled
2 sprigs of thyme
250ml water
100ml Madeira, boiled for 30 seconds (optional)
To dry the plums, preheat the oven to 100C. Place
the plum halves on a tray and put in the oven for two
hours. This can be done two days in advance during which the plums can be kept in the
fridge.
Preheat the oven to 220C. Open up the pork loin and flatten it onto the table, fat-side
down. Season and place three-quarters of the dried plums along the middle of the loin, chop
the remaining plums and reserve for the sauce. Roll the loin up and secure both ends tightlywith skewers, tie with four turns of string. Remove the skewers.
In a small heavy-duty roasting pan, on a medium heat, colour the pork bones and meat
trimmings in the rapeseed oil for 7-10 minutes until lightly golden, then take off the heat.
In a large non-stick frying pan, also on a medium heat, crisp the pork loin, skin-side down
in the vegetable oil for 7-8 minutes, rolling the joint to ensure all the skin makes contact with
the pan.
Put the bones in a roasting tray and sit the pork on top. Add the tomato, garlic and thyme
and roast in the oven for 30 minutes. Add the water and Madeira, if you have opted to use it,
to create the jus. Turn down the oven to 180C, cover the tin loosely with foil and cook for a
further 35 minutes. Once cooked, add 100ml of water to lengthen the jus if needed. Place the
loin on a plate and allow to rest for 30 minutes.
Tip the roasting tray slightly and spoon out half of the fat. Strain the remaining jus through
a fine sieve into a medium casserole, heat and add the chopped plums. Taste to season, setaside and keep warm.
Cut away the strings and carve into 8-10 slices. Pour juices released from the meat into the
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sauce. Arrange the pork on a warm serving dish and pour on the juice and dried plums.
Serve with summer vegetables and wild mushrooms as an alternative to a traditional roast.
Recipe from Great British Food Revival: The Revolution Continues published by
Weidenfeld & Nicolson (20)
. . .
Greg and Lucy Maloufs pork rib-eye with caraway, honey and lime
There is something wonderfully impressive about pork rib-eye, which makes it a terrific
option for a dinner party or celebration. Its flavour is good, for todays low-fat porkers, and
you can cook it with or without its crackling. In this dish, the meat is rubbed with a spice mix
and glazed during the cooking process, so ask your butcher to remove the crackling for you
(you can always cook it separately), but to leave an even layer of fat. While youre at it, make
sure you ask for a piece from a smallish animal, with six ribs attached, and neatly tied.
Serves 6
3 cloves garlic crushed with 1 heaped tsp sea salt
1/2 tsp cracked black pepper
1 tsp caraway seeds
1.5kg pork rib-eye (you want 6 ribs)
50ml olive oil
1 litre water
A few knobs of butter
Roast vegetables and mashed potatoes to serve
Glaze
Zest and juice of 1 small lime
3 tbsp honey
Mix the garlic paste with the pepper and caraway seeds and use your hands to rub it all
over the exposed fat and meat. Cover and leave it in a cool place for an hour or so to allow
the flavours to permeate.
Preheat the oven to 220C. Sit a roasting rack in a large roasting pan and put the pork on
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top. Wrap the sticking-up bones with foil to stop them charring in the heat. Pour the oil and
water into the pan to create some steam and provide extra moisture during the cooking
process.
Put the pan into the oven and cook for 20 minutes, then lower the heat to 160C and cook
for a further 1 hour 20 minutes. Check every 30 minutes or so and splash in more water if
necessary.
While the joint is cooking, make the glaze by heating the lime juice, zest and honey in a
small pan, until it all melts together.
About 5 minutes before the end of the cooking time, take the joint out of the oven and turn
the heat back up to 220C. Brush the joint with the glaze and return it to the oven for the
remaining five minutes or until it starts to caramelise and turn a lovely bubbly brown.
To serve, cut into thick chops with a very sharp knife. Reduce the pan juices with a fewknobs of butter and drizzle over the meat. Serve with roasted vegetables and mashed
potatoes.
Extract from Malouf: New Middle Eastern by Greg and Lucy Malouf (Hardie Grant
Books, 30)
. . .
Theo Randalls spatchcock pigeon roasted on bruschetta with cavolo nero,
pancetta and porcini mushrooms
Serves 4
4 squab pigeon
6 slices pancetta
4 soughdough bread
glass of marsala
300g fresh porcini mushrooms
2 heads of cavolo nero
2 cloves of garlic
Sprig thyme
Olive oil
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lemon
For the pigeon
Cut down backbone and force both sides away from each other. Turn over, place on
chopping board and push down on to breasts with the palm of your hand to flatten (the
flatter it is, the more evenly the bird will cook).
When you have boned the pigeons, marinate them with marsala wine, one thinly sliced
clove of garlic and the thyme. Leave for one hour.
Porcini mushrooms
Clean the porcini mushrooms with a damp cloth, fry a sliced clove of garlic with olive oil,
add the porcinis and cook for 3-4 minutes.
Cooking the pigeon
In a heavy-based frying pan heat a little olive oil and seal the skin on both sides for 1
minute, add the bruschetta and pancetta and place in a hot oven (180C) for 6 minutes.
Remove from oven and place the pigeon on the bruschetta, skin side up, and cook for a
further 3 minutes.
Cavolo nero
Pull the leaves away from the stem, wash and blanch in salted boiling water, drain. Slice
one clove of garlic, soften in olive oil. Roughly chop cavolo nero, add to garlic, cook gently for
5 minutes.
Place the bread slices on the bottom of the plate, add cooked cavolo nero, pigeon sliced in
half and porcini mushrooms on top. Add a dash of marsala to the cooking juices of the pigeon,
pour on top and serve.
Theo Randall is head chef at the InterContinental, London,
http://www.intercontinental.com
. . .
Nathan Outlaws Porthilly beef and oyster pie with Sharps Shellfish Stout
Serves 4
1kg trimmed flank or shin of beef, cut into 3cm cubes
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3 tbsp plain flour
1 medium onion, finely chopped
1 garlic clove, peeled and crushed
1 tsp tomato puree
200ml Sharps Shellfish Stout
1.5 litres hot beef stock
1 tsp chopped thyme leaves
1 bay leaf
12 oysters, 8 shucked, 4 left in the half-shell
Salt and pepper
30g butter
For the pastry
225g self-raising flour, plus extra for dusting
1 tsp salt
85g shredded beef suet
60g butter, chilled and cut into small pieces
140ml water
For the herb crust
50g softened butter
4 tbsp chopped parsley
2 tbsp breadcrumbs
Season half the plain flour with salt and pepper, and lightly flour the beef. Heat a little oil ina large heavy-based pan and fry the meat until browned. Remove the beef and set aside.
Fry the onions and garlic in a clean pan with the butter until lightly coloured. Add the
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remaining flour and tomato pure. Stir over a low heat for a minute. Slowly add Sharps
Shellfish Stout, followed by the hot beef stock, stirring to avoid lumps forming. Add the beef,
thyme and bay leaf. Bring back to a simmer, cover and gently simmer for 2 hours until the
meat is tender. Leave to cool.
To make the pastry: Mix the flour, salt, suet, and butter together in a large bowl. Mix in
the water to form a smooth dough and knead for a minute.
Spoon the cooled filling into 4 individual pie dishes, up to about 1cm from the rim. Roll the
pastry out to a 7-8mm thickness. Cut out 4 discs to make pie lids (about 2cm larger all round
the pie dish). Cut a small hole in the centre but leave the pastry circle in position. Brush the
edges of the pastry with a little of the beaten egg and lay over the top of the pie dishes,
pressing the pastry down to stick to the dishes. Allow to rest for 30 minutes.
Brush the pies with beaten egg and bake in a preheated oven at 200C for 30 minutes until
golden. Remove the pastry circles in the centre and pop in the shucked oysters. Return tothe oven for 10 minutes.
For the herb crust: Mix the butter, parsley and breadcrumbs and spoon a small amount
over the oyster in the half shell. Heat this under the grill for 2 minutes until the crust starts
to colour.
Place the grilled oyster on top of the pie and serve. Dont forget the glass of Shellfish Stout
to drink alongside!
athan Outlaw is chef at The St Enodoc Hotel, Rock, Cornwall, http://www.nathan-
outlaw.com/
. . .
Tristan Welchs kipper and haddock fish pie
Serves 4
Pie base
2 whole bone-in kippers
200g haddock fillet
300g washed baby spinach
400ml whole milk
20g butter
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20g plain flour
Bay leaf
Mash potato topping
500g peeled potato
3 egg yolks
20g milk
20g butter
Pinch salt
Put the potatoes on to boil in cold water and a pinch of salt.
In the meantime make the base of the fish pie by taking a warm dish, placing the kippers
in along with the haddock, bringing the milk and bay leaf to the boil and pouring over the
fish. Cover and let cool.
Once the poached fish has cooled pour off and strain the milk, flake the fish from the bone
and set to one side.
Make the sauce by melting the butter in a heavy-based sauce pan and mixing in the flour
over a medium heat. Cook this out for a minute or so.
Gradually mix in the milk and simmer for about 10 minutes.
Cook the spinach with a little butter in a hot pan and, once wilted, dry on a paper towel and
divide between four portion-size serving dishes.
Next divide the flaked kipper and haddock between the dishes and pour over the sauce.
Once the potatoes have cooked, mash them with a potato ricer, beat in the butter and then
the milk.
Season and fold in the egg yolks.
Pipe the potato on top of the pie and bake in the oven for 20 minutes.
Tristan Welch is chef-patron at Launceston Place, London, http://www.launcestonplace-
restaurant.co.uk/
. . .
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ntonio Carluccio and Gennaro Contaldos chicken with artichokes, onions,
potatoes and rosemary
This simple recipe is perfect for a Sunday family lunch. Once prepared and put together, it
can be left to the perfect cook, which is the oven! The dish is very versatile the chicken can
be substituted by rabbit (very good indeed), or by any other light meat (slivers of veal, for
instance, or even lamb cutlets). Ensure, however, that you use the tender hearts of baby
artichokes, which are available in spring and early summer, as the larger ones will be too
tough.
Serves 6
About 8 small artichokes (you could use those
preserved in water, not brine, which you find in jars),
prepared and quartered
1.8kg good-quality chicken, cut into chunks
1 large white onion, chopped
1kg new potatoes, scrubbed and halved or cut into
chunks (depending on size)
2 tsp rosemary needles, plus a few sprigs for garnish
6 tbsp olive oil
Salt and freshly ground black pepper
Preheat the oven to 200C. Put the chicken pieces, artichokes, onion and potatoes into a
large roasting dish. Sprinkle with the rosemary needles, drizzle with olive oil and season with
salt and pepper. Mix well with your hands so that every piece of meat is coated well.
Put into the preheated oven for 30 minutes. Take out, mix all the ingredients together well
(using a spoon this time!) and return to the oven for another 30 minutes, after which the
chicken should be cooked through and the potatoes should be tender.
Serve immediately, finished with a few sprigs of rosemary and accompanied by a simple
green salad.
Two Greedy Italians by Antonio Carluccio and Gennaro Contaldo (Quadrille, 20)
. . .
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Heinz Becks venison in an almond crust with a pure of dates
Serves 2
400g loin of venison
60g of almonds
300g Jerusalem artichoke
200ml veal stock
100ml cream
30g brown butter (unsalted butter, melted gently until it turns golden brown and then
refrigerated)
30ml white wine
Olive oil
200g dates
8 Brussels sprouts
Salt & pepper
Butter
Venison
Cut the loin of venison in single portions of 120g each. Sear the meat in a pan and cook in
the oven at 180C for 6 minutes. Let rest for 3 minutes.
lmond crust
Put the almonds in a mixer and reduce them to grains.
Jerusalem artichoke pure
Peel the Jerusalem artichoke, cut it into strips, place them into a pan with extra virgin
olive oil and let them dry gently. Moisten with the veal stock and add the cream at the end.
Cook and reduce almost completely. Blend with a mixer and add the brown butter.
Dates pure
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Peel the dates and remove the stones. Cook the dates in boiling water for 25 minutes, drain
them and blend to make a cream.
Brussels sprouts
Prepare the Brussels sprouts by cutting the tops off and criss-crossing, then steam.
Place two spoons of Jerusalem artichoke pure on the plate.
Make dots with the pure of dates.
Take the loin of venison and pass the portions through the ground almonds.
Cut the meat, obtaining 3 medallions from each piece.
Place the medallions next to the Jerusalem artichoke pure and dates.
Serve with the Brussels sprouts.
Heinz Beck is chef at Apsleys, A Heinz Beck restaurant, at the Lanesborough Hotel, London
. . .
Sriram Aylurs seafood moily
Serves 2
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4 scallops
4 mussels
100g fish
100g peeled shrimps
50g onions, sliced
10g ginger, julienned
4 slit green chillies
15ml oil
Salt, to taste
3g turmeric powder
400ml coconut cream
5 chopped coriander leaves
3 curry leaves
1 tsp vinegar
2 diced tomatoes
Heat oil in the pan and add the onion, ginger and green chillies. Saut until the onions are
translucent.
Add the turmeric powder, seafood, salt and curry leaves. Saut for 5 minutes and add thediced tomatoes.
Add the coconut cream and simmer for 5 minutes. Add the vinegar, garnish with chopped
coriander leaves and serve hot with steamed rice or soup.
Sriram Aylur is chef at The Quilon, London, http://www.quilon.co.uk
. . .
The Silver Spoons farfalle with smoked pancetta
Preparation: 15 minutes
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Cooking: 35 minutes
Serves 4
1 tbsp olive oil
100g smoked pancetta, diced
1 fresh chilli, deseeded and chopped
250g tomatoes, peeled and chopped
200ml double cream
350g farfalle
25g parmesan cheese, freshly grated
Salt
Heat the olive oil in a pan, add the pancetta and chilli and cook over a medium heat for 5
minutes until lightly browned. Add the tomatoes, season with salt and cook over a low heat
for 25 minutes.
Stir in the cream and cook over a very low heat for 5 minutes until thickened. Meanwhile,
cook the farfalle in a large pan of salted, boiling water until al dente, then drain, tip into the
sauce and cook, stirring constantly, for 30 seconds. Sprinkle with the Parmesan and serve.
Extract from The Silver Spoon (Phaidon, 29.95)
. . .
nissa Helous lamb with prunes
Sweet-savoury tagines are an essential part of the menu for Moroccan diffas (festive meals)
and the lamb with prunes is the classic. There are two ways of making it, by incorporating a
chopped onion into the sauce or by boiling the onion whole and discarding it before adding
the prunes and honey. I prefer the latter better and instead of making it with pieces of lamb,
I use a whole leg for a more festive presentation.
Serves 6
3 tbsp extra virgin olive oil
1 medium leg of lamb
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1 medium onion peeled
1 bunch fresh coriander (about 100g), tied
1 cinnamon stick
Good pinch saffron filaments
tsp ground ginger
tsp finely ground black pepper
Sea salt
400g dried prunes pitted
4 tbsp good honey
1 tbsp orange blossom water
100g blanched almonds, toasted
Put the olive oil, leg of lamb, peeled onion, coriander and cinnamon stick in a wide
flameproof casserole. Add the saffron, ginger, pepper and a little sea salt. Add 1 litre of water
and bring to a boil over a medium-high heat. Then cover and cook for 1 hour, or until themeat is very tender and the cooking broth has become very concentrated.
Remove and discard the onion, cinnamon stick and coriander. Turn the meat into the sauce
and add the prunes to the casserole. Reduce the heat to low and simmer, covered, for a
further 15 minutes. Stir occasionally and add a little water if you think the tagine is becoming
too dry.
Stir in the honey and simmer, still covered, for 10 more minutes. Add the orange blossom
water and let the tagine bubble for a minute or two. The sauce should be thick and unctuous
and the meat very tender.
Taste and adjust the seasoning if necessary . Remove the meat onto a serving dish, scatter
the prunes all around and pour the sauce all over. Garnish with the toasted almonds and
serve immediately, with good bread.
. . .
Lindsey Barehams tomato tarte tatin
This tomato version of Tarte Tatin, the famous upside-down apple tart, is simple to make
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and stunning to look at. It goes well with a salad of wild rocket, but to make more of a meal of
it, serve draped with prosciutto and a scattering of black olives.
Serves 4
4 tbsp olive oil
1 heaped tbsp caster sugar
Salt and freshly ground black pepper
1 tbsp balsamic vinegar
750g medium tomatoes, cored, peeled and halved through the core
150g puff pastry
A little flour to serve
25g freshly grated Parmesan
About 10 basil leaves
Pre-heat the oven to 200C.
Lightly oil an 18cm flan tin or ovenproof frying-pan with a smear of the oil. Dissolve the
sugar and a little salt and pepper in the vinegar and whisk in 3 tbsp of the oil. Place the
tomato halves, rounded sides down, in the tin, nudging them up close together so they are
slightly on their sides. Pour the dressing over the top.
On a floured surface, roll the pastry quite thinly and lay over the top of the tin. Cut round
the edge and lightly tuck it down the inside of the tin as if you were tucking in a bed (badly).
Use the remaining olive oil to smear the top of the pastry. Place in the oven and cook for
about 15 minutes until the pastry is puffed and scorched. Remove from the oven, run a knife
round the inside edge of the pastry. Carefully drain most of the liquid into a small jug. Place a
large plate over the top of the tart, invert it quickly and set it aside to cool slightly
lukewarm is best for this. Give the dressing a quick whisk and pour it over the top of the
tomatoes. Grate over the Parmesan, then snip over the basil and serve, sliced into 4 wedges.
This is very good eaten with peas mixed with pesto that has been slackened with a little olive
oil.
Extract from The Big Red Book of Tomatoes by Lindsey Bareham (Grub Street, 12.99)
. . .
Lindsey Barehams golden tomato lasagne with basil and vine tomatoes
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This is a lovely light summer lasagne made with several different-shaped and -sized
tomatoes including two golden varieties, but regular red tomatoes would be good too. As is
usual with baked lasagne, the dish is finished with a topping of sauce but here its scattered
with tiny golden tomatoes, which will scorch, blister and taste divine. Just before serving, the
surface is scattered with basil leaves, which immediately release their heady aroma. This is a
dish to make and eat: if left around, the tomatoes will weep and make the sauce watery .
Serves 4
1 red pepper
30g butter, plus a little extra
1 heaped tbsp flour
1 tbsp Dijon mustard
600 ml milk
Salt and freshly ground black pepper
2 egg yolks
1 tsp olive oil
250g yellow cherry tomatoes, stalks removed
8 orange-yellow vine tomatoes, cored, peeled and sliced thickly
3 large beef tomatoes, cored, peeled and sliced thickly
8 sheets fresh lasagne
1 basil plant, leaves only, 6 reserved for garnish
Pre-heat the oven to 200C.
Turn the grill to high, place the pepper on a baking tray and grill, turning until the skin
blackens all over. Transfer to a plate, cover with clingfilm and leave for 20 minutes before
removing the skin. Quarter the pepper from base to stalk, opening it like a flower. Remove
each segment, trimming away seeds and membrane. Cut into strips.
Make the bchamel by melting the butter, stirring in the flour, then mustard,
incorporating the milk, whisking as it comes to the boil to avoid lumps. Establish a simmer,
season generously with salt and pepper and cook for 5 minutes. Mix a little of the sauce into
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the egg yolks, stir it back into the pan and cook without boiling for a couple of minutes.
Place the oil in a bowl, tip in the cherry tomatoes, and roll in the oil.
Butter a 20 cm x 25 cm earthenware or ceramic gratin dish and smear with a couple of
tablespoons of bchamel. Cover with sliced tomatoes and red pepper, tear over some basil,
season, spoon over more bchamel then lay on 2 sheets of lasagne. Cover with bchamel,
tomatoes, red pepper, basil, bchamel, lasagne and tomatoes, ending with enough bchamel
to cloak the surface. Plant the cherry tomatoes over the top and bake for 20-30 minutes
until they burst and the edges of the lasagne are turning brown. Scatter on the reserved basil
and eat.
Extract from The Big Red Book of Tomatoes by Lindsey Bareham (Grub Street, 12.99)
. . .
Fuchsia Dunlops red-braised beef with white radish
One of my all-time favourite Sichuanese stews, this heartwarming recipe demonstrates the
perfect sympathy between beef and the delicate cry stalline juiciness of Asian white radish.
This particular version comes from the mountains of Wolong in Western Sichuan, one of the
homes of the panda, and one of the areas devastated by the 2008 Sichuan earthquake. It is
particularly delicious if the beef is cooked the day before you wish to eat it, and the radish
added shortly before serving.
Ingredients
600g beef shin
3 tbsp Sichuan chilli bean paste
5 thickish slices ginger, skin on
Two spring onion whites, crushed slightly
One star anise
One third of a cinnamon stick or a piece of cassia bark
4 cardamom pods (optional)
2 tbsp Shaoxing wine
1 tsp dark soy sauce
300g Asian white radish (a.k.a. daikon or mooli)
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A handful of coriander to serve
4 tbsp cooking oil
Cut the beef evenly into bite-sized chunks. Bring the kettle to the boil with at least a litre of
water. If using cardamom, smack the the pods with the side of a cleaver or a rolling pin to
open them up slightly.
Add 2 tbsp oil to a seasoned wok over a high flame, swirl it around, and then fry the beef in
a couple of batches until lightly browned. Remove the beef from the wok with a slotted spoon
and set aside.
Return the wok to a medium heat with the other 2 tbsp oil. Add the chilli bean paste and
stir-fry until it smells delicious and the oil is a little red. Then add the ginger, spring onion.
Star anise, cinnamon or cassia and cardamom (if using) and stir-fry until you can smell theirfragrances. Then add about a litre of hot water from the kettle, and the beef. Turn into a
saucepan or a clay pot, bring to the boil, skim away any scum that rises to the surface, and
then add the Shaoxing wine, and dark soy sauce. Return to the boil, and then simmer over a
very low heat for at least two hours. This step can be done in advance, or a day or two before
you wish to serve the stew.
When the beef is approaching readiness, cut the radish into chunks of a similar size to the
pieces of meat and then boil them until tender. Add them to the beef stew and simmer for a
few minutes to allow them to absorb the flavours of the sauce. Serve with a garnish of
chopped coriander.
Fuchsia Dunlop is author of Sharks Fin and Sichuan Pepper: A Sweet-Sour Memoir of
Eating in China (Ebury)
. . .
nna Hansens slow-roast pork belly
Serves 6
2.5kg piece of pork belly
1 tbsp smoked paprika (or ordinary paprika)
4 star anise, crushed
2 tbsp fennel seeds, crushed
3 bay leaves
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4 medium potatoes, cut in half lengthways
Using a very sharp knife, score the skin of the pork belly as finely as you can, being careful
not to cut into the flesh too much. You just want to open the surface of the skin, and the
closer the scoring, the better the crackling will be - you could ask your butcher to do this.
If you dont have time to brine the belly, simply grind the spices and bay leaves in a coffee
grinder of spice mill and add 3 tablespoons of slat. Mix together and then run the mixture
over the belly. Marinate for 12 hours and roast.
To roast, places the potatoes in a roasting tin, rest the belly on top, skin-side up, pour in
200ml of water and then place in a oven preheated to 140C. Roast for about 1 -2 hours.
The timing will depend on the thickness of the belly but it will take at least this long. You will
know if is ready when a fork pushed into the flesh comes away easily. When the pork is done,
crank up your oven to 200C and cook for an additional 8-10 minutes. This should make the
crackling bubble up and go crisp. Leave to rest for 15 minutes, then carve and serve withpotatoes.
nna Hansen is chef at www.themodernpantry.co.uk in Clerkenwell. The Modern Pantry
Cookbook is published by Ebury
. . .
Simon Schamas spicy turkey hash
600g cooked, shredded turkey (dark and light meat)
200g boiled potatoes
200g onion, finely chopped
2 red sweet peppers, diced
1 green pepper, diced
2 cloves of garlic, finely chopped
1 long fresh red hot chilli, if available (minced dried chillies especially little red ones minus
savage seeds would do fine, or even good quality chilli powder 2 tbsp)
1-1/2 tbsp paprika (ideally Spanish smoked)
2 tbsp good curry powder (or made from dry-pan-roasted 1 tbsp cumin, 1 tbsp turmeric, 1/2
tbsp coriander seeds, ground after the roasting)
150ml single cream
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3 medium eggs, lightly beaten
2 tbsp Worcestershire sauce
50g grated cheese and a sprinkling for the topping before setting under the grill
Toast the chilli pepper for about two minutes in a dry frying pan on a medium-high heat.
Do not allow to burn and be careful of any chilli smoke getting in your eyes. Then soak in a
bowl of warm water for 15 minutes; scrape away any seeds; shred and dice and set aside.
In a large skillet (preferably cast-iron), gently fry the onion, garlic, red and green peppers
on a medium-low heat until softened, for about 10 minutes.
In a large mixing bowl, blend together the cooked turkey, boiled potatoes (mashed roughly
in your hands), paprika, curry blend, beaten eggs, Worcestershire sauce and cream. Fold inthe chilli and sauted vegetables, and blend well. Add salt to taste you wont need any
pepper.
Allow the turkey mix to marry up in or out of the fridge for at least two hours; the longer
the better.
In the cast-iron skillet, bring the remaining oil to a medium-high heat and spoon in the
turkey mix; fold half the cheese into the mix in the pan. Cook for as long as it takes for the
mix to form a crust on the bottom. Do not go for a smoke or leave to watch EastEnders.Stand there with your wooden spoon, giving the mix a stir now and then. As the crust forms
you want to turn it into the body of the hash so theres a nice mix of crispy and soft. This
should take 15, possibly 20, minutes.
Heat up grill and when youre happy with the crispy-soft blend, dot the surface with the
remaining cheese and stick the iron pan under the grill. Leave the oven door open so that
you dont accidentally let the hash blacken or scorch but just go sensationally golden brown.
Shout ay ay caramba!, pour yourself another drink and serve the hot hash to the
drooling troops.
Simon Schama is a contributing editor to the FT and writes about food for GQ magazine
. . .
Rowley Leighs cabbage cake with mozzarella and chestnuts
The cake needs no binding to hold together, just as long as the cabbage is squeezed dry and
rested for at least five minutes after it is taken out of the oven.
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1 large Savoy cabbage
250g mozzarella cheese
100g peeled chestnuts
50g unsalted butter
2 shallots
1 clove garlic
250g peeled and chopped
Tinned plum tomatoes
1 bay leaf
3 sprigs of thyme
Remove the outer leaves from the cabbage and wash them well in cold water. Drop these
leaves into a large pot of boiling water and simmer gently for two minutes. Lift out the leaves
carefully and refresh them in a bucket of cold water to fix the colour. Trim any protruding
central stalks flat with the leaves and dry the leaves on kitchen paper. Cut the cabbage
hearts in four and wash them carefully before cooking in the same water for three to fourminutes. The cabbage should be tender but the stalks still hard. Drain the hearts and refresh
them in cold water. Cut away the stalks, discarding them, and gently squeeze the cabbage
dry.
Take a round, flat-bottomed and ovenproof dish about 20cm in diameter and grease it well
with butter. Put the most handsome leaf on the bottom. It should cover it. Overlapping
bountifully, line the sides with the rest of the leaves so that they overhang the sides of the
dish. Place a layer of the separated cabbage hearts on top, season well and dot with butter.
Cut the mozzarella into 1cm slices and season with salt and pepper. Lay these on top of the
cabbage and distribute half the chestnuts on top. Fill the dish with successive layers of
cabbage, cheese, chestnuts, cabbage, cheese, chestnuts and finally cabbage and push well
down into the mould to compact the cake and remove air pockets. Bring over the
overhanging leaves to cover, dot with butter and place a spare leaf on top to protect the rest
(you can discard it later). Bake the cake in a moderately hot oven (180C) for 30 minutes.
Peel and chop the shallots and garlic very finely. Stew them gently in a tablespoon of olive
oil for five minutes before adding the tomatoes. Add the bay leaf and thyme, a teaspoon ofsugar, a good pinch of salt and some milled black pepper and simmer very gently for 10
minutes. Remove the cabbage cake from the oven and let the cake stand for three to four
minutes before inverting a plate over the top of the dish and then turning the cake out on to
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the plate. Serve with the tomato sauce alongside and with a little good-quality olive oil.
Rowley Leigh is the chef at Le Caf Anglais. More recipes at www.ft.com/leigh
. . .
Giorgio Locatellis meatballs cooked with lemon leaves
Serves 4
300g pork mince
1 onion, finely chopped
100g pecorino cheese, grated
50g breadcrumbs
Grated zest of 1 lemon
1 tbsp parsley and garlic
A pinch of dried oregano
Sea salt and freshly ground black pepper
2 eggs, beaten
1 tbsp olive oil
24 lemon leaves or fresh bay leaves, washed and dried
Preheat the oven to 180C.
Mix the prok mince with the onion, cheese, breadcrumbs, lemon zest, the parsley and
garlic and the oregano. Season, and mix in the beaten eggs. With your hands, divide the
mixture and form into balls (about the size of a golfball), then flatten them slightly.
Grease a baking tray with a little olive oil. Lay the meatballs in lines on the tray, with a
lemon leaf or bay leaf in between each one. Drizzle with a little more olive oil and bake for
about 10 to 15 minutes until cooked through.
Extract from Made in Sicily by Giorgio Locatelli (Fourth Estate, 30)
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FT Festive 50: Puddings and treats
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