New Classics: Inspiring and delicious recipes to transform your home cooking
New Classics: Inspiring and delicious recipes to transform your home cooking
Marcus Wareing
Following on from his Sunday Times bestseller Marcus at Home, Marcus Wareing delivers a must-have new classic for your shelves.Marcus is one of the most respected and acclaimed chefs and restaurateurs in Britain. At the helm of many of London’s most iconic restaurants, he holds two Michelin stars as well as numerous awards. Marcus is also judge of MasterChef: The Professionals. What Marcus doesn’t know about cooking, isn’t worth knowing.Over the years, Marcus has developed and refined recipe after recipe. Whether it’s a quick recipe after a hectic day, a recipe to bring your family together or a show-off meal for your friends, Marcus brings excellence to every meal he makes. In his new book, Marcus takes the best of the time-honoured recipes and puts his own spin on them. What’s more, he creates new recipes that will become much-loved classics in their own right. Here is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again.
COPYRIGHT (#ulink_03ce0f00-21e4-528f-84f5-b7dafb953de5)
HarperCollinsPublishers
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First published by HarperCollinsPublishers 2017
FIRST EDITION
Text © Marcus Wareing 2017
Cover layout design © HarpercollinsPublishers 2017
Photography © Jonathan Gregson 2017
Prop stylist: Jo Harris
Food stylist: Marina Filippelli
Assistant food stylist: Becks Wilkinson
A catalogue record of this book is available from the British Library
Marcus Wareing asserts the moral right to be identified as the author of this work
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Source ISBN: 9780008242732
Ebook Edition © November 2017 ISBN: 9780008242756
Version 2017-09-27
CONTENTS
COVER (#uded35751-37dd-5380-ac41-947346c4170c)
TITLE PAGE (#uca6e3247-06b9-5d5c-81eb-43c4084ce2e8)
COPYRIGHT (#ulink_0c1a7e42-1b84-5c16-bcac-c38f4fdd9449)
NOTES ON INGREDIENTS (#ulink_57db2f88-a0b2-5824-8662-e751bf5e030a)
INTRODUCTION (#ulink_f0eacafb-fc45-5cac-9d20-c773576217bd)
FROM THE GARDEN (#ulink_febc6010-12ae-50e8-86dc-be92cb6db359)
WATERMELON WITH PICKLED RIND, SALTED RICOTTA AND CORIANDER SALAD (#ulink_4bbb5414-dd98-5862-96f9-6601f5a6602d)
KALE, TOASTED ALMOND AND FRIED SAGE SALAD (#ulink_d19c6b69-30ff-515f-8c9b-e0d1ae0ccea2)
TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD (#ulink_90459000-8af0-54b6-ac9b-ceb272d5d42e)
ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING (#ulink_16431dee-a119-56b6-9ee9-8f1e085ce34a)
SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS (#ulink_e8752e66-560c-5530-b686-f288535c2dbe)
CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE (#ulink_571e5bdb-8d60-50dc-8bda-03370b54ae07)
CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS (#ulink_6607e41b-0f87-56a2-9595-78e82cb03106)
BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS (#ulink_0bb93f54-dede-5808-89f6-5c0018c44b84)
HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS (#ulink_1b46a873-228b-510f-8625-047796c04cd0)
COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE (#ulink_cf5a316d-77c1-5f20-9f05-16caf0a8c088)
SALT-BAKING (#ulink_ac78c861-0fb2-51b3-a2d9-e0fbda834a7d)
SALT DOUGH
SALT-BAKED PARSNIP AND HORSERADISH CRUMBLE
SALT-BAKED KABOCHA SQUASH, POMEGRANATE, RICOTTA AND MINT
TEMPURA FENNEL WITH FENNEL MARMALADE AND GARLIC AIOLI
TAGLIATELLE WITH BUTTERNUT SQUASH, HAZELNUTS AND CRISPY SAGE
COURGETTE, SPELT AND CUMIN FRITTERS
MUSHROOM ‘RAVIOLI’ WITH SHALLOT SAUCE AND GRILLED SPRING ONIONS
HERITAGE TOMATO, SESAME AND MISO TARTS
SPINACH, RICOTTA AND BASIL PESTO CANNELLONI
KABOCHA SQUASH, PARMESAN AND ROSEMARY TART
BRAISED TOFU WITH BUCKWHEAT, CAVALO NERO AND CAPERS
CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT
THAI VEGETABLE CURRY
AUBERGINE, FREEKEH AND CASHEW TAGINE
CARAMELISED CELERIAC, THYME AND HAZELNUT RISOTTO
VEGETABLE STOCK
AUBERGINE PARMIGIANA
SUMMER VEGETABLE LASAGNE
ROASTED RED PEPPER, ROCKET, CASHEW AND FETA FLATBREADS
FROM THE FARM
ROAST CHICKEN, SEMI-DRIED TOMATO, GRILLED GEM LETTUCE AND BASIL SALAD
GREEN BEAN, CRISPY BACON, SHALLOT AND ONION SEED SALAD
CHICKEN, BARLEY AND THYME SOUP
BACON AND SWEET POTATO SOUP WITH ALMOND BUTTER
BUTTER-POACHED CHICKEN WITH PEAS, BROAD BEANS AND GOATS’ CURD
CHICKEN LIVER PÂTÉ WITH GINGER AND LAPSANG SOUCHONG JELLY
BRINING
MEAT BRINE
ROSEMARY ROAST CHICKEN WITH BAKED FENNEL AND POTATOES
HANGER STEAK WITH SAUCE GRIBICHE AND CONFIT EGG YOLK
COQ AU VIN
CHICKEN STOCK
MISO-GLAZED CHICKEN THIGHS WITH STICKY RICE AND SESAME GREENS
CHICKEN, MUSTARD AND SPINACH COBBLER
CHICKEN, CASHEW AND BEANSPROUT STIR-FRY
CHICKEN TIKKA MASALA
CRISPY CHICKEN THIGHS WITH PEANUT AND COCONUT SAUCE AND PICKLED LETTUCE
CHICKEN WELLINGTONS WITH MUSTARD SAUCE
ROAST POUSSIN WITH MUSHROOMS, SWEETCORN AND TARRAGON
DUCK WITH TAMARIND SAUCE, CASHEW BUTTER, FREEKEH AND PICKLED PLUMS
CRISPY DUCK SALAD WITH PINK GRAPEFRUIT, CASHEW AND CORIANDER
PORK CHOPS WITH SALSA VERDE AND WHITE BEANS
PORK AND CHORIZO BURGERS
PORK FILLET WITH PINE-NUT CRUMB AND CHARRED CABBAGE
CUMBERLAND SAUSAGE, ONION AND POTATO PIE
MACARONI CHEESE WITH BACON JAM
SLOW-COOKED PORK BELLY WITH BURNT PEAR AND NUTMEG
SPICED PORK AND PRAWN BROTH WITH SLOW-COOKED PORK BELLY
SMOKY PORK RIBS WITH BOURBON AND APPLE GLAZE
PORK SCHNITZEL WITH ’NDUJA AIOLI
SPICED LAMB KOFTA WITH BANANA CHUTNEY
WARM LAMB NECK AND MINTED PEA BAGUETTE
HARISSA-MARINATED LAMB WITH MINT CHUTNEY, PISTACHIOS AND YOGHURT DRESSING
LAMB CHOPS WITH ASPARAGUS, PARMESAN SAUCE AND MARJORAM
LAMB STEW WITH TARRAGON DUMPLINGS
LAMB RUMP WITH POLENTA AND ARTICHOKE SALAD
SAFFRON-BRAISED LAMB SHANKS
SLOW-COOKED LEG OF LAMB WITH GREEN OLIVE SALSA AND SPICED LEMON
SALT-BAKED SHOULDER OF LAMB
FLASH-FRIED SIRLOIN STEAK AND BROCCOLI WITH SESAME AND CHILLI DRESSING
BRESAOLA, BLUE CHEESE AND HONEY PIZZA
BEEF BOURGUIGNON
BEEF STOCK
HERB AND MOZZARELLA MEATBALL BAKE
BEEF AND ALE PIE WITH CHORIZO
RIB OF BEEF WITH RED WINE SAUCE, BONE MARROW AND YORKSHIRE PUDDINGS
LOIN OF VENISON WITH CREAMED SPROUTS AND JUNIPER SAUCE
FROM THE SEA
PRAWN, SUGAR SNAP, KALE, PEANUT AND CORIANDER SALAD
CRAB WITH CHILLED TOMATO SOUP, LEMON AND PICKLED CUCUMBER
FISH SOUP WITH SEA BASS, MACKEREL AND PRAWNS
GRAVADLAX WITH GRAPEFRUIT AND CORIANDER
BROWN SHRIMPS, BROAD BEANS, FENNEL AND LEMON BRUSCHETTA
TUNA CRUDO WITH MISO, APPLE, LIME AND SAMPHIRE
GRILLED SCALLOPS WITH GREEN CHILLI AND CORIANDER SALSA, PEACH AND BUTTERMILK
PRAWN FRENCH TOAST
HOT SMOKING
SMOKE MIX
ROSEMARY SMOKED MACKEREL WITH BAKED LEMON JAM, FENNEL AND CRÈME FRAÎCHE
HOT SMOKED SALMON EGGS BENEDICT
FISH TACOS
SEARED TUNA WITH LYONNAISE ONIONS, PINE NUTS AND PICKLED CARROTS
COD GOUJONS WITH PARMESAN CRUMB AND TARTARE SAUCE
ROAST HALIBUT WITH MUSHROOM VELOUTÉ AND THYME PESTO
SEAFOOD GRATIN WITH TOMATO AND BASIL
FISH STOCK
SZECHUAN-SPICED SEA BREAM WITH RADISH SLAW
PAN-FRIED POLLOCK WITH CAPERS, ARTICHOKES AND BROWN BUTTER
BAKED SEA BASS WITH SESAME AND LEMON GRASS
SALMON WITH BEETROOT AIOLI AND WATERCRESS SALAD
SALT-AND-PEPPER PLAICE WITH KIMCHI
ROASTED POLLOCK WITH MISO BUTTER, NORI AND BOULANGÈRE POTATOES
HOT SMOKED SALMON, ORZO, CRÈME FRAÎCHE AND DILL SALAD
MOULES MARINIÈRE
CHARGRILLED SQUID WITH COURGETTES, WHITE BEANS AND LEMON DRESSING
LOBSTER WITH YUZU EMULSION, SAFFRON SPÄETZLE AND FRESH PEAS
FROM THE STORECUPBOARD
APRICOT, ALMOND AND EARL GREY TART
DARK CHOCOLATE ORANGE TARTS WITH NEGRONI CREAM
BROWN SUGAR TART
POACHED PEACHES WITH OAT CRUMB AND RICOTTA
FIG AND GINGER CHEESECAKE
STRAWBERRIES, SMOKED MASCARPONE AND SHORTBREAD
RHUBARB BAKLAVA WITH BURNT HONEY
STONE FRUIT SALAD WITH CHAMOMILE AND LIME GRANITA
GOOSEBERRY POSSET WITH ROSEMARY AND ALMOND CAKES
MINT CHOCOLATE CHIP ICE CREAM
BROWN BREAD ICE CREAM
MANGO, PASSION FRUIT AND MINT PAVLOVA
RHUBARB AND ROSE TRIFLE
RASPBERRY AND ROSE PASTRIES
ESPRESSO AND CHOCOLATE BAKED ALASKA
PLUM CLAFOUTIS
FREEFORM SPICED APPLE PIE
BAKED HONEYCOMB PUDDINGS
PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CREAM
CARAMELISING
BANANA AND COCONUT CAKE WITH CARAMELISED BANANA COCONUT ICE CREAM
WARM SPICED COURGETTE CAKE WITH ANISE CARAMEL
DATE AND ORANGE BLOSSOM BRIOCHE
CARAMELISED ONION, ROSEMARY AND PARMESAN BAPS
SAFFRON AND POTATO BREAD
FERMENTED BARLEY AND ALE BREAD
GLUTEN-FREE PUMPKIN-SEED BREAD
MARMITE, ONION AND CHEDDAR BREAD
BLUE CHEESE STRAWS
COURGETTE, TARRAGON AND CHEESE SCONES
VIENNESE WHIRLS
ECCLES CAKES
BOURBON AND PECAN CREAMS
OAT, MACADAMIA AND APRICOT COOKIES
BUTTERMILK AND GOLDEN SYRUP SCONES
TOASTED ALMOND MERINGUES
SALTED CARAMEL AND MILK CHOCOLATE POPCORN BARS
MILLIONAIRE’S SHORTBREAD
LEMON MERINGUE SLICE
RHUBARB AND CUSTARD DOUGHNUTS
PRUNE AND WALNUT SLICE
CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE
ESPRESSO, WHITE CHOCOLATE AND WALNUT CAKE
PINK GRAPEFRUIT SPONGE
PEAR, ALMOND AND ROSEMARY CAKE
CONVERSION CHARTS
LIST OF SEARCHABLE TERMS
ACKNOWLEDGEMENTS
MORE FROM MARCUS WAREING
ABOUT THE PUBLISHER
NOTES ON INGREDIENTS (#ulink_070c85c8-4622-5ece-8a07-b2fd99a6a336)
Unless otherwise stated:
Use large free-range eggs
Use whole milk (but semi-skimmed can be substituted, if you like)
Use unsalted butter
Use standard plain flour
Use fresh herbs (1 bunch = 25g)
Use medium-sized fruit and vegetables
INTRODUCTION (#ulink_ce7f7be5-27e6-50ce-845e-a6f28cd8bcfd)
What does the phrase ‘new classic’ mean when discussing food? To me, when talking of a ‘classic’ in cookery, I think of tradition, dishes that are tried and tested, or that represent a time or place, and have stood the test of time. The notion of a ‘new classic’ accepts that a shift has taken place, whether in taste, produce or technique, which means a new twist can be put on that dish. I want to share these recipes with you, to introduce you to new flavour combinations and cookery methods that you may not have used before. I also want to reveal my favourite dishes that are in the process of becoming classics – brilliant dishes that will become time-honoured themselves.
The ‘classics’ were exactly what I learnt at college in the 1980s. Dishes such as lobster Thermidor, sole bonne femme, béarnaise, lemon meringue pie, millefeuille, éclairs, croissants – the list goes on and on. The techniques involved in these recipes, such as emulsifying, braising, sauce-making and pastry skills, were the cornerstones of my training. Most of you will be familiar with a number of these dishes and would deem them as ‘classics’, but I would hazard a guess that you cook and eat them very rarely – some because of their heaviness or the lengthy work involved, and some just because they’re not to our modern tastes. This is what led me to write this book. I felt that, while classics will always have a firm place in any cuisine, new versions of the classics and new classics themselves deserve to come to the fore.
When I was a child, our family ate relatively simple food – generally meat and two veg, one of which was almost always a potato. As a family, we were not particularly adventurous and my siblings and I ate what was put in front of us. We all sat down together as a family to have our evening meal, though – always. My favourite dinner was roast leg of lamb with mint sauce and Jersey royals, followed by apple pie and cream. Fast-forward to today, and what my wife and children and I eat together is much more varied. We’ve always encouraged our children, and still do, to try new foods and flavours. These days you’re likely to find us eating chicken curry on a weeknight, and enjoy a pork chop with mustard sauce and tarragon on a Sunday. My children are very keen cooks themselves, which is of course actively encouraged!
Any good dish must start with great ingredients. It was in my father’s fruit and potato warehouse that I learnt the value of ingredients. I began to understand the difference between the flavour of unripe fruit and that of wonderfully vibrant, ripe produce. Selecting seasonal ingredients will ensure they are at their best. As I have always advocated in my cooking, ingredients are a key factor to success, so I have divided up the recipes by where we source our ingredients: the garden, the farm, the sea and the storecupboard.
FROM THE GARDEN
This chapter is something close to my heart – my father is the one to thank for my love of the humble vegetable. When sourcing ingredients, ripeness is key. Do not be afraid of over-ripeness, as this can often intensify flavour and sweetness. The Summer Vegetable Lasagne is my take on a great recipe for families, as it is a delicious way to get children to enjoy vegetables. Another favourite is Tempura Fennel, a flavoursome dish that allows the fennel to really sing out. If you want to try making your own ravioli, I’ve provided a twist on the classic with my Mushroom ‘Ravioli’ with Shallot Sauce. In this chapter I also look in-depth at the technique of salt-baking (#ulink_ac78c861-0fb2-51b3-a2d9-e0fbda834a7d). By making a salt dough and infusing it with herbs, you can impart seasoning and flavour deep into vegetables, as well as meat and fish. It is a great, simple technique that adds so much to any dish, so why not try it with the Salt-baked Parsnip and Horseradish crumble for a winter supper or the Salt-baked Kabocha Squash, Pomegranate, Ricotta and Mint in late summer?
FROM THE FARM
Here I feature some of my favourite cuts of meat, such as Hanger Steak, which is rather underused. There is also my favourite Roast Chicken recipe, where the chicken is baked with fennel and potatoes. Both recipes showcase brining, which seasons meat or fish right to the core and tenderises it in the process. It takes a little more organisation but it’s well worth it, with a tender, moist and well-flavoured dish as a result. The caramelised pears give an extra dimension to a classic Slow-cooked Pork Belly for a weekend family lunch, and my Herb and Mozzarella Meatball Bake is a great one for a midweek supper. When it comes to meat, look for good marbling in beef and lamb and vibrant flesh. What the animals are fed on can also affect the flavour and texture of the meat, so if you can, buy grass-fed or pasture-fed.
FROM THE SEA
This takes me back to my time at the Savoy Hotel kitchen when I was 17 and working on the fish section. I have included a few classics, such as Fish Soup, which I’ve updated with a few of my own ideas, while eggy bread is given a delicious makeover in Prawn French Toast. In this chapter I also feature the technique of hot smoking. Traditionally this is done to preserve fish, but more importantly for us it adds another flavour dimension to the dish. Smoke is a match made in heaven with oily mackerel, so look for my recipe for Rosemary Smoked Mackerel with Baked Lemon Jam, Fennel and Crème Fraîche. You might be used to smoked salmon, eggs and hollandaise for brunch, but once you’ve tried it with home-smoked salmon in my twist-on-a-classic Hot Smoked Salmon Eggs Benedict, you won’t go back. For fish and seafood, choose the brightest-looking fish, with no strong smells. When purchasing seafood, always look for the glossiest produce and wash well in cold water before using.
FROM THE STORECUPBOARD
This chapter encompasses baking recipes that use base ingredients potentially already in your cupboard (which makes baking possible when you have last-minute cravings!). As well as cakes, biscuits and tarts, there are breads such as Marmite, Onion and Cheddar Bread, which is a favourite with my kids and a lovely accompaniment to soup. When it comes to puddings, you can’t beat the Baked Honeycomb Puddings as a delicious finish to a Sunday lunch. I also focus on caramelising sugar, something which can seem a little daunting. It’s not a complicated method once you know how; the trick is to be patient and ready for the next step as soon as the sugar begins to colour. Try out the technique with one of my favourites in this chapter, the Warm Spiced Courgette Cake with Anise Caramel, which is a lovely pale green at the centre – it’s a good way to get a few more vegetables into children and for them to see the versatility of ingredients. Caramel finds its way into ice cream as well, here, for a delicious pudding of Banana and Coconut Cake with Caramelised Banana Coconut Ice Cream.
Above all, do remember to enjoy cooking. Food is something to be treasured, and cooking is such a wonderful way to learn, educate, socialise and enjoy quality time with family and friends. So please don’t be daunted by any of these recipes – they have all been written with home cooking in mind. This book is about sharing my passion for cooking and ingredients with all kinds of home cooks, from beginners all the way up. My advice is to dive straight in! Enjoy reading, creating and, of course, eating.
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WATERMELON WITH PICKLED RIND, SALTED RICOTTA AND CORIANDER SALAD (#ulink_fcb49fb8-3ef1-5454-a5a0-e7f74f58203d)
Apple and cheese is a classic combination, and my twist on a refreshing summer salad is to pair watermelon and savoury salted ricotta. Instead of discarding watermelon rind, try pickling it. It has a great texture and keeps for quite some time in the fridge. It works well as an accompaniment to most meat and fish, and in salads, like this one.
Serves: 4
Preparation time: 15 minutes, plus minimum 24 hours pickling
½ watermelon (approximately 1.2kg)
4 tbsp olive oil
grated zest and juice of 1 lime
50g salted ricotta cheese
¼ bunch of coriander, leaves picked
sea salt and freshly ground black pepper
FOR THE PICKLE
100ml white wine vinegar
4 tbsp runny honey
6 whole white peppercorns
2 cloves
1 bay leaf
1cm piece of fresh ginger, peeled and sliced
½ tsp yellow mustard seeds
½ tsp table salt
Peel the green layer off the watermelon, then remove the pink flesh from the white rind (put the pink flesh in a bowl, cover and chill) and carefully slice the white rind into roughly 1cm chunks. Put all the pickle ingredients in a small saucepan and bring to the boil. Add the chunks of watermelon rind and bring back up to the boil. Remove from the heat and allow to steep for 30 minutes. Cover and chill for at least 24 hours.
Cut the pink watermelon flesh into roughly 1.5cm cubes, removing as many black and white seeds as you can (with a skewer). Mix the olive oil and lime zest and juice together in a bowl. Season the watermelon with sea salt and pepper and dress it with the oil and lime.
Divide the watermelon flesh between four plates. Drain off the pickled watermelon rind and add it to the plates. Finely grate the salted ricotta over the top of the watermelon (use a Microplane grater for this if you have one) then finish with the coriander leaves.
KALE, TOASTED ALMOND AND FRIED SAGE SALAD (#ulink_d1eafa88-4cc8-5833-a425-46cf3c1e147b)
This is a great salad for when the weather starts to turn cooler. Kale has a rather robust texture which lends itself well to being eaten either raw or cooked. In this recipe I have included both: the raw kale adds a freshness to the salad and the fried kale adds a light smokiness to the overall flavour.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
2 tbsp vegetable oil
2 shallots, thinly sliced
500g kale, tough stems removed
½ bunch of sage, leaves picked
100g flaked almonds
sea salt and freshly ground black pepper
FOR THE DRESSING
3 tbsp balsamic vinegar
1 tsp wholegrain mustard
125ml olive oil
1 garlic clove, finely grated
Heat half of the vegetable oil in a large frying pan over high heat. When hot, add the shallots, season well with sea salt and cook for 6–8 minutes, until golden. Add half the kale and cook for a further 2 minutes until it just begins to wilt, then transfer the kale and shallots to a bowl.
Heat the remaining oil in a medium frying pan. When hot, add some of the sage leaves and fry for 2–3 minutes over high heat until crispy (fry them in batches). Place on kitchen paper to soak up the excess oil and season well with sea salt.
When the sage leaves have been fried, add the flaked almonds to the pan, season with sea salt and toast until golden. Remove from the heat.
To make the dressing, mix all the ingredients together in a bowl.
Thinly slice the remaining raw kale and mix it together in the bowl with the cooked kale, shallots, almonds and fried sage leaves. Season with more sea salt and loads of black pepper and drizzle with the dressing.
TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD (#ulink_ca0a2013-032e-5a35-a4e3-f24ae71a4170)
Nothing beats a plate of tomatoes dressed in olive oil as a late-summer starter. Here I add goats’ cheese and my favourite black olives, Kalamata, for a real depth of flavour with the sweetness of tomatoes and shallots. Tomatoes taste much sweeter when they are at room temperature, rather than fridge-cold. They will also ripen quicker stored outside the fridge.
Serves: 4
Preparation time: 15 minutes, plus 20 minutes marinating
4 tbsp extra virgin olive oil
1 tbsp good-quality balsamic vinegar
1 tsp capers in brine, strained and finely chopped
2 shallots, finely sliced
4 ripe plum tomatoes, sliced
8 ripe baby plum tomatoes, halved
120g soft goats’ cheese
50g pitted Kalamata olives, chopped
¼ bunch of basil
sea salt and freshly ground black pepper
Whisk the oil and balsamic vinegar together in a bowl. Add the capers and shallots and set aside to marinate for 20 minutes.
Generously season the tomatoes with salt and pepper and arrange them on a serving plate. Dress them with the dressing then crumble the goats’ cheese on top. Finish with the olives and lightly tear the basil leaves to scatter on top. Serve immediately.
ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING (#ulink_7b14c01c-c635-507e-b3cd-421761c8bf05)
I love the earthiness of Jerusalem artichokes. They are also a great staple during the winter months and right at the beginning of spring when everything is still a little sparse. Give them a good scrub to remove any grit or dirt, instead of peeling them before cooking, as the skin is very flavoursome.
Serves: 6
Preparation time: 15 minutes
Cooking time: 40 minutes
2kg Jerusalem artichokes, scrubbed clean
3 tbsp vegetable oil
25g butter
¼ bunch of thyme
2 garlic bulbs
sea salt and freshly ground black pepper
FOR THE CONFIT LEMON
1 lemon
2 tbsp caster sugar
¼ bunch of thyme
FOR THE WALNUT DRESSING
3 tbsp chopped pickled walnuts
4 tbsp olive oil
1 tsp pickled walnut pickling liquor
Preheat the oven to 220°C/200°C fan/gas 7.
Place the washed artichokes, 2 tablespoons of vegetable oil, butter and thyme in a roasting tray, toss to coat the artichokes in the oil, and season with salt and pepper. Cut the tops off the garlic bulbs, place them in foil, drizzle them with the remaining 1 tablespoon of vegetable oil and season with sea salt. Fold the foil over to enclose the garlic bulbs and place them in the roasting tray with the Jerusalem artichokes. Bake for 30–40 minutes, depending on the size of the artichokes, stirring every 10 minutes, until the artichokes are dark golden, the centres are soft and the garlic is soft and golden. Remove from the oven and allow to cool slightly, then cut the artichokes in half and place them back in the roasting tray to keep warm, adding a little more salt and pepper.
Allow the garlic to cool slightly then squeeze the flesh out of the bulbs and set aside.
While the artichokes are baking, make the confit lemon. Cut the lemon in half lengthways, removing the seeds, then slice it finely. Place in a saucepan with the sugar and thyme and cover with 100ml water. Place over low heat, bring to a simmer and cook for 20–30 minutes until the lemons are soft. You may need to add a little more water if it evaporates too quickly. Remove the thyme stalks and set aside.
Mix the roasted garlic flesh in a bowl with the chopped pickled walnuts, olive oil and pickling liquor and season to taste.
Arrange the artichokes on a large serving platter, using all of the roasting juices too. Top with the confit lemon and the walnut dressing.
SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS (#ulink_94d9bfaa-9e5c-524f-b892-53c7a8d50c02)
This is my spin on a classic vegetable soup. If you are feeling a little under the weather, or in need of a bit of goodness, then this is the ticket. You can add any other vegetables you have in your fridge, too – the more the merrier. The dumplings are very easy to make and can also be used to serve with pasta and homemade tomato sauce.
Serves: 4
Preparation time: 20 minutes, plus 1 hour chilling
Cooking time: around 40 minutes
2 tbsp vegetable oil, plus extra for greasing
1 onion, sliced
2 bay leaves
½ tsp table salt
800ml–1 litre Vegetable Stock
1 leek, finely sliced (white part only)
1 broccoli head, finely chopped
100g baby spinach leaves
1 tbsp finely chopped tarragon
1 tbsp finely chopped flat-leaf parsley
extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper
FOR THE RICOTTA DUMPLINGS
240g ricotta cheese
grated zest of ½ lemon
4 tbsp semolina
To make the ricotta dumplings, beat the ricotta in a bowl with the lemon zest and a pinch of sea salt and pepper. Roll the mixture into 16 balls then roll the balls in the semolina until thoroughly coated. Transfer to a plate and chill for 1 hour to firm up.
Heat the 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add the onion, bay leaves and table salt. Cook for 7–10 minutes until the onion is soft but not coloured. Add the vegetable stock and simmer gently for 20 minutes.
While the stock is simmering, cook the dumplings. Lightly grease a steamer with oil and arrange the ricotta dumplings inside. Set the steamer above a pan of simmering water, cover and steam for 5 minutes. (You may need to do this in batches, depending on the size of your steamer.)
Remove the bay leaves from the saucepan and add the leek. Simmer for 5 minutes, then add the broccoli. Simmer for 3 minutes then finish with the spinach leaves and chopped herbs. Taste and adjust seasoning if necessary.
Add a few dumplings to each bowl of soup, sprinkle with black pepper and finish with a drizzle of olive oil.
CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE (#ulink_0ec3b95f-2ce6-5129-9dfc-51d7707f4a3e)
I have always loved a good soup and this is one of my most recent favourites. Celeriac is a great winter vegetable with an interesting, almost menthol, flavour that pairs very well with the sweetness of apple and the smokiness of the crème fraîche. Celeriac is in season from autumn right through to the end of winter.
Serves: 4
Preparation time: 20 minutes
Cooking time: around 30 minutes
25g butter
1 celeriac (around 500g), peeled and cut into 1.5cm chunks
1 onion, sliced
½ tsp table salt
2 bay leaves
2 Granny Smith apples, 1 peeled and diced
600ml Vegetable Stock
300ml milk
1 tbsp toasted sesame oil
sea salt and freshly ground black pepper
FOR THE SMOKED CRÈME FRAÎCHE
1 × quantity of Smoke Mix, using 1 tbsp black tea leaves
100g crème fraîche
Melt the butter in a large saucepan over medium heat. When hot, add the celeriac, onion, table salt and bay leaves and cook for 7–10 minutes, until soft but not browned. Add the diced apple and vegetable stock and simmer gently for 20 minutes. Add the milk then remove the pan from the heat, remove the bay leaves and blend in a blender until smooth. Pass through a fine sieve into a clean saucepan and season with sea salt and pepper to taste.
Smoke the crème fraîche according to the method here (#ue6809983-897a-5353-be2d-4d75abf63b5d), spreading it as thinly as possible in a foil dish and putting the dish on the smoking rack. Once smoked, remove the tray and set aside for 10 minutes. Remove the foil then scrape the crème fraîche into a bowl and whisk to evenly distribute the smokiness. Season with a little sea salt.
To serve, finely julienne the remaining apple, with the skin on, and mix it in a bowl with the sesame oil, seasoning it with sea salt and pepper to taste.
Serve the soup in bowls, topped with a good dollop of the smoked crème fraîche and the julienned apple.
CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS (#ulink_80a4f91f-a472-567c-8d88-d4dcae9cb679)
Think of a hot summer’s day when it comes to this soup. It really does hit the spot, and being vegan and gluten-free, it is a good recipe to make if you are having guests over who may have food intolerances. The cobs of corn have a sweet flavour, too, so do not throw them away. Use them to flavour soups and stocks.
Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes, plus chilling
3 tbsp vegetable oil
4 cobs of corn, kernels sliced off and husks retained
800ml Vegetable Stock
½ tsp table salt
100ml coconut milk
sea salt and freshly ground black pepper
FOR THE AVOCADO SALSA
1 green chilli, deseeded and finely chopped
grated zest and juice of 1 lime
1 tbsp chopped coriander
2 tbsp toasted sesame oil
2 tbsp black sesame seeds
1 ripe avocado, halved, peeled, stoned and diced
Heat 2 tablespoons of the vegetable oil in a large saucepan over medium heat. When hot, add the cobs of corn and fry them for 5–7 minutes. When golden, add the vegetable stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
Remove the cobs from the stock and add three-quarters of the sweetcorn kernels and the table salt. Cook for 10 minutes, or until the kernels are soft.
Remove from the heat, add the coconut milk and blitz the soup in a blender or using a stick blender, until smooth. Season to taste (if necessary) then chill.
Heat the remaining tablespoon of vegetable oil in a medium frying pan. When hot, add the remaining sweetcorn kernels and cook for 4–5 minutes until soft. Remove from the heat and leave to cool.
Combine the chilli, lime zest and juice, coriander, sesame oil and sesame seeds in a bowl and season with sea salt. Gently fold through the diced avocado.
Divide the chilled soup between four bowls and garnish with the whole sweetcorn kernels and dressed avocado.
BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS (#ulink_5d1962ff-43ef-541d-a4fc-42dfbfd4facf)
Burrata is one of my all-time favourite cheeses and makes a stunning starter. It is quite unlike any other cheese, with a mozzarella shell filled with creamy stracciatella. It used to be very difficult to get hold of, but it is now available from cheesemongers and some larger supermarkets (buy the best mozzarella you can find if not).
Serves: 4 as a starter
Preparation time: 15 minutes
Cooking time: 5 minutes
12 fresh padron peppers (approx. 60g in total)
splash of vegetable oil
4 × 100g or 2 × 200g balls burrata
1 tbsp extra virgin olive oil
FOR THE ROMESCO SAUCE
100g roasted red peppers, deseeded and skin removed, or piquillo peppers (from a jar or tin), drained and roughly chopped
50g flaked toasted almonds
3 tbsp olive oil
½ tsp sweet smoked paprika
2 tbsp chopped flat-leaf parsley
2 tsp tomato purée
splash of dry sherry
sea salt and freshly ground black pepper
To make the romesco sauce, place all of the ingredients in a food processor and pulse until you have a chunky paste. Season with sea salt and black pepper. Divide between four plates.
Heat a dry grill pan over high heat until smoking. Drizzle the padron peppers with a little oil and seasoning, then grill for about 5 minutes until lightly blackened.
If using small burrata balls, tear them over the romesco. If you’re using larger burrata, cut them almost all the way through then peel open and add half a burrata per portion, cut side facing up, to the romesco. Drizzle with olive oil and season well. Garnish with the grilled padron peppers and serve immediately.
HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS (#ulink_c9afb780-7b94-5506-9cdd-7729b71bedb5)
A great alternative to a traditional cheese board, this baked feta combines salty cheese with fragrant, lightly caramelised honey. Serve with these crisp rye bread crackers, crusty bread or your favourite cheese biscuits. I love the fragrant lavender in this dish – it really adds a point of difference.
Serves: 4
Preparation time: 10 minutes, plus 1 hour draining
Cooking time: 12–20 minutes
1 × 200g block feta cheese
½ loaf rye bread
4 tbsp olive oil
1 garlic clove, halved
3–4 tbsp runny honey
4 sprigs of thyme
2 sprigs of fresh lavender or ½ tsp dried lavender
sea salt and freshly ground black pepper
Preheat the oven to 200°C/180°C fan/gas 6.
Cover the feta with 2 pieces of kitchen paper and leave at room temperature for 1 hour to absorb excess moisture.
Cut the rye bread into very thin slices. Place them in a single layer on 2 baking trays. Drizzle with the olive oil and rub each slice with a halved garlic clove.
Bake the rye slices in the oven for 7–10 minutes until lightly golden and crisp. Remove the rye crisps and turn the oven to its grill setting.
Remove the kitchen paper from the feta and place the feta in an ovenproof dish just large enough for it to fit in snugly. Drizzle the honey on top, then add the thyme and lavender. Season well with sea salt and pepper and grill for 5–10 minutes until golden.
Remove the cheese from the grill. Serve the feta immediately with the rye crisps.
COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE (#ulink_5d5fc7d1-e907-5f3d-9575-22783a83e498)
Courgette flowers are another of those wondrous ingredients that signal the arrival of warmer weather. Not much needs doing to them as they are perfect simply fried in a little oil and served with this sauce. Choose the flowers that are large and firm, as they can accommodate more stuffing and will retain their shape better when cooked.
Serves: 4 as a starter
100g ricotta cheese
grated zest of ½ lemon
4 courgette flowers
vegetable oil, for deep-frying
sea salt and freshly ground black pepper
FOR THE TEMPURA BATTER
6 tbsp cornflour
3 tbsp plain flour, plus extra for dusting
3–6 tbsp soda water
FOR THE SWEET BASIL SAUCE
1 bunch of basil, leaves only
juice of 1 lemon
4 tbsp olive oil
1 tbsp drained, chopped capers in brine
1 tbsp runny honey
Mix the ricotta with the lemon zest and season with sea salt and pepper to taste. Fill each courgette flower with the mix and chill while you make the batter (you can stuff them up to 2 hours ahead of time, if you wish).
To make the tempura batter, mix the cornflour and flour together in a bowl. Gradually whisk in enough of the soda water to make a thick batter. Season with a pinch of sea salt.
To make the sweet basil sauce, place all the ingredients in a small food processor and blend until smooth.
To fry the flowers, pour enough vegetable oil in a deep-fat fryer or large, deep saucepan to come up to 4–6cm and heat it to 180°C.
Dust two of the courgette flowers in flour, dip them in the batter, then carefully place them in the hot oil. Fry for 4–6 minutes until deep golden and crisp. Remove each flower with a large slotted spoon and transfer to kitchen paper to remove any excess oil, then season with sea salt if needed. Repeat with the remaining two flowers.
Serve immediately with the basil sauce.
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Marcus Wareing
Following on from his Sunday Times bestseller Marcus at Home, Marcus Wareing delivers a must-have new classic for your shelves.Marcus is one of the most respected and acclaimed chefs and restaurateurs in Britain. At the helm of many of London’s most iconic restaurants, he holds two Michelin stars as well as numerous awards. Marcus is also judge of MasterChef: The Professionals. What Marcus doesn’t know about cooking, isn’t worth knowing.Over the years, Marcus has developed and refined recipe after recipe. Whether it’s a quick recipe after a hectic day, a recipe to bring your family together or a show-off meal for your friends, Marcus brings excellence to every meal he makes. In his new book, Marcus takes the best of the time-honoured recipes and puts his own spin on them. What’s more, he creates new recipes that will become much-loved classics in their own right. Here is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again.
COPYRIGHT (#ulink_03ce0f00-21e4-528f-84f5-b7dafb953de5)
HarperCollinsPublishers
1 London Bridge Street
London SE1 9GF
www.harpercollins.co.uk (http://www.harpercollins.co.uk)
First published by HarperCollinsPublishers 2017
FIRST EDITION
Text © Marcus Wareing 2017
Cover layout design © HarpercollinsPublishers 2017
Photography © Jonathan Gregson 2017
Prop stylist: Jo Harris
Food stylist: Marina Filippelli
Assistant food stylist: Becks Wilkinson
A catalogue record of this book is available from the British Library
Marcus Wareing asserts the moral right to be identified as the author of this work
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
Find out about HarperCollins and the environment at www.harpercollins.co.uk/green (http://www.harpercollins.co.uk/green)
Source ISBN: 9780008242732
Ebook Edition © November 2017 ISBN: 9780008242756
Version 2017-09-27
CONTENTS
COVER (#uded35751-37dd-5380-ac41-947346c4170c)
TITLE PAGE (#uca6e3247-06b9-5d5c-81eb-43c4084ce2e8)
COPYRIGHT (#ulink_0c1a7e42-1b84-5c16-bcac-c38f4fdd9449)
NOTES ON INGREDIENTS (#ulink_57db2f88-a0b2-5824-8662-e751bf5e030a)
INTRODUCTION (#ulink_f0eacafb-fc45-5cac-9d20-c773576217bd)
FROM THE GARDEN (#ulink_febc6010-12ae-50e8-86dc-be92cb6db359)
WATERMELON WITH PICKLED RIND, SALTED RICOTTA AND CORIANDER SALAD (#ulink_4bbb5414-dd98-5862-96f9-6601f5a6602d)
KALE, TOASTED ALMOND AND FRIED SAGE SALAD (#ulink_d19c6b69-30ff-515f-8c9b-e0d1ae0ccea2)
TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD (#ulink_90459000-8af0-54b6-ac9b-ceb272d5d42e)
ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING (#ulink_16431dee-a119-56b6-9ee9-8f1e085ce34a)
SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS (#ulink_e8752e66-560c-5530-b686-f288535c2dbe)
CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE (#ulink_571e5bdb-8d60-50dc-8bda-03370b54ae07)
CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS (#ulink_6607e41b-0f87-56a2-9595-78e82cb03106)
BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS (#ulink_0bb93f54-dede-5808-89f6-5c0018c44b84)
HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS (#ulink_1b46a873-228b-510f-8625-047796c04cd0)
COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE (#ulink_cf5a316d-77c1-5f20-9f05-16caf0a8c088)
SALT-BAKING (#ulink_ac78c861-0fb2-51b3-a2d9-e0fbda834a7d)
SALT DOUGH
SALT-BAKED PARSNIP AND HORSERADISH CRUMBLE
SALT-BAKED KABOCHA SQUASH, POMEGRANATE, RICOTTA AND MINT
TEMPURA FENNEL WITH FENNEL MARMALADE AND GARLIC AIOLI
TAGLIATELLE WITH BUTTERNUT SQUASH, HAZELNUTS AND CRISPY SAGE
COURGETTE, SPELT AND CUMIN FRITTERS
MUSHROOM ‘RAVIOLI’ WITH SHALLOT SAUCE AND GRILLED SPRING ONIONS
HERITAGE TOMATO, SESAME AND MISO TARTS
SPINACH, RICOTTA AND BASIL PESTO CANNELLONI
KABOCHA SQUASH, PARMESAN AND ROSEMARY TART
BRAISED TOFU WITH BUCKWHEAT, CAVALO NERO AND CAPERS
CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT
THAI VEGETABLE CURRY
AUBERGINE, FREEKEH AND CASHEW TAGINE
CARAMELISED CELERIAC, THYME AND HAZELNUT RISOTTO
VEGETABLE STOCK
AUBERGINE PARMIGIANA
SUMMER VEGETABLE LASAGNE
ROASTED RED PEPPER, ROCKET, CASHEW AND FETA FLATBREADS
FROM THE FARM
ROAST CHICKEN, SEMI-DRIED TOMATO, GRILLED GEM LETTUCE AND BASIL SALAD
GREEN BEAN, CRISPY BACON, SHALLOT AND ONION SEED SALAD
CHICKEN, BARLEY AND THYME SOUP
BACON AND SWEET POTATO SOUP WITH ALMOND BUTTER
BUTTER-POACHED CHICKEN WITH PEAS, BROAD BEANS AND GOATS’ CURD
CHICKEN LIVER PÂTÉ WITH GINGER AND LAPSANG SOUCHONG JELLY
BRINING
MEAT BRINE
ROSEMARY ROAST CHICKEN WITH BAKED FENNEL AND POTATOES
HANGER STEAK WITH SAUCE GRIBICHE AND CONFIT EGG YOLK
COQ AU VIN
CHICKEN STOCK
MISO-GLAZED CHICKEN THIGHS WITH STICKY RICE AND SESAME GREENS
CHICKEN, MUSTARD AND SPINACH COBBLER
CHICKEN, CASHEW AND BEANSPROUT STIR-FRY
CHICKEN TIKKA MASALA
CRISPY CHICKEN THIGHS WITH PEANUT AND COCONUT SAUCE AND PICKLED LETTUCE
CHICKEN WELLINGTONS WITH MUSTARD SAUCE
ROAST POUSSIN WITH MUSHROOMS, SWEETCORN AND TARRAGON
DUCK WITH TAMARIND SAUCE, CASHEW BUTTER, FREEKEH AND PICKLED PLUMS
CRISPY DUCK SALAD WITH PINK GRAPEFRUIT, CASHEW AND CORIANDER
PORK CHOPS WITH SALSA VERDE AND WHITE BEANS
PORK AND CHORIZO BURGERS
PORK FILLET WITH PINE-NUT CRUMB AND CHARRED CABBAGE
CUMBERLAND SAUSAGE, ONION AND POTATO PIE
MACARONI CHEESE WITH BACON JAM
SLOW-COOKED PORK BELLY WITH BURNT PEAR AND NUTMEG
SPICED PORK AND PRAWN BROTH WITH SLOW-COOKED PORK BELLY
SMOKY PORK RIBS WITH BOURBON AND APPLE GLAZE
PORK SCHNITZEL WITH ’NDUJA AIOLI
SPICED LAMB KOFTA WITH BANANA CHUTNEY
WARM LAMB NECK AND MINTED PEA BAGUETTE
HARISSA-MARINATED LAMB WITH MINT CHUTNEY, PISTACHIOS AND YOGHURT DRESSING
LAMB CHOPS WITH ASPARAGUS, PARMESAN SAUCE AND MARJORAM
LAMB STEW WITH TARRAGON DUMPLINGS
LAMB RUMP WITH POLENTA AND ARTICHOKE SALAD
SAFFRON-BRAISED LAMB SHANKS
SLOW-COOKED LEG OF LAMB WITH GREEN OLIVE SALSA AND SPICED LEMON
SALT-BAKED SHOULDER OF LAMB
FLASH-FRIED SIRLOIN STEAK AND BROCCOLI WITH SESAME AND CHILLI DRESSING
BRESAOLA, BLUE CHEESE AND HONEY PIZZA
BEEF BOURGUIGNON
BEEF STOCK
HERB AND MOZZARELLA MEATBALL BAKE
BEEF AND ALE PIE WITH CHORIZO
RIB OF BEEF WITH RED WINE SAUCE, BONE MARROW AND YORKSHIRE PUDDINGS
LOIN OF VENISON WITH CREAMED SPROUTS AND JUNIPER SAUCE
FROM THE SEA
PRAWN, SUGAR SNAP, KALE, PEANUT AND CORIANDER SALAD
CRAB WITH CHILLED TOMATO SOUP, LEMON AND PICKLED CUCUMBER
FISH SOUP WITH SEA BASS, MACKEREL AND PRAWNS
GRAVADLAX WITH GRAPEFRUIT AND CORIANDER
BROWN SHRIMPS, BROAD BEANS, FENNEL AND LEMON BRUSCHETTA
TUNA CRUDO WITH MISO, APPLE, LIME AND SAMPHIRE
GRILLED SCALLOPS WITH GREEN CHILLI AND CORIANDER SALSA, PEACH AND BUTTERMILK
PRAWN FRENCH TOAST
HOT SMOKING
SMOKE MIX
ROSEMARY SMOKED MACKEREL WITH BAKED LEMON JAM, FENNEL AND CRÈME FRAÎCHE
HOT SMOKED SALMON EGGS BENEDICT
FISH TACOS
SEARED TUNA WITH LYONNAISE ONIONS, PINE NUTS AND PICKLED CARROTS
COD GOUJONS WITH PARMESAN CRUMB AND TARTARE SAUCE
ROAST HALIBUT WITH MUSHROOM VELOUTÉ AND THYME PESTO
SEAFOOD GRATIN WITH TOMATO AND BASIL
FISH STOCK
SZECHUAN-SPICED SEA BREAM WITH RADISH SLAW
PAN-FRIED POLLOCK WITH CAPERS, ARTICHOKES AND BROWN BUTTER
BAKED SEA BASS WITH SESAME AND LEMON GRASS
SALMON WITH BEETROOT AIOLI AND WATERCRESS SALAD
SALT-AND-PEPPER PLAICE WITH KIMCHI
ROASTED POLLOCK WITH MISO BUTTER, NORI AND BOULANGÈRE POTATOES
HOT SMOKED SALMON, ORZO, CRÈME FRAÎCHE AND DILL SALAD
MOULES MARINIÈRE
CHARGRILLED SQUID WITH COURGETTES, WHITE BEANS AND LEMON DRESSING
LOBSTER WITH YUZU EMULSION, SAFFRON SPÄETZLE AND FRESH PEAS
FROM THE STORECUPBOARD
APRICOT, ALMOND AND EARL GREY TART
DARK CHOCOLATE ORANGE TARTS WITH NEGRONI CREAM
BROWN SUGAR TART
POACHED PEACHES WITH OAT CRUMB AND RICOTTA
FIG AND GINGER CHEESECAKE
STRAWBERRIES, SMOKED MASCARPONE AND SHORTBREAD
RHUBARB BAKLAVA WITH BURNT HONEY
STONE FRUIT SALAD WITH CHAMOMILE AND LIME GRANITA
GOOSEBERRY POSSET WITH ROSEMARY AND ALMOND CAKES
MINT CHOCOLATE CHIP ICE CREAM
BROWN BREAD ICE CREAM
MANGO, PASSION FRUIT AND MINT PAVLOVA
RHUBARB AND ROSE TRIFLE
RASPBERRY AND ROSE PASTRIES
ESPRESSO AND CHOCOLATE BAKED ALASKA
PLUM CLAFOUTIS
FREEFORM SPICED APPLE PIE
BAKED HONEYCOMB PUDDINGS
PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CREAM
CARAMELISING
BANANA AND COCONUT CAKE WITH CARAMELISED BANANA COCONUT ICE CREAM
WARM SPICED COURGETTE CAKE WITH ANISE CARAMEL
DATE AND ORANGE BLOSSOM BRIOCHE
CARAMELISED ONION, ROSEMARY AND PARMESAN BAPS
SAFFRON AND POTATO BREAD
FERMENTED BARLEY AND ALE BREAD
GLUTEN-FREE PUMPKIN-SEED BREAD
MARMITE, ONION AND CHEDDAR BREAD
BLUE CHEESE STRAWS
COURGETTE, TARRAGON AND CHEESE SCONES
VIENNESE WHIRLS
ECCLES CAKES
BOURBON AND PECAN CREAMS
OAT, MACADAMIA AND APRICOT COOKIES
BUTTERMILK AND GOLDEN SYRUP SCONES
TOASTED ALMOND MERINGUES
SALTED CARAMEL AND MILK CHOCOLATE POPCORN BARS
MILLIONAIRE’S SHORTBREAD
LEMON MERINGUE SLICE
RHUBARB AND CUSTARD DOUGHNUTS
PRUNE AND WALNUT SLICE
CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE
ESPRESSO, WHITE CHOCOLATE AND WALNUT CAKE
PINK GRAPEFRUIT SPONGE
PEAR, ALMOND AND ROSEMARY CAKE
CONVERSION CHARTS
LIST OF SEARCHABLE TERMS
ACKNOWLEDGEMENTS
MORE FROM MARCUS WAREING
ABOUT THE PUBLISHER
NOTES ON INGREDIENTS (#ulink_070c85c8-4622-5ece-8a07-b2fd99a6a336)
Unless otherwise stated:
Use large free-range eggs
Use whole milk (but semi-skimmed can be substituted, if you like)
Use unsalted butter
Use standard plain flour
Use fresh herbs (1 bunch = 25g)
Use medium-sized fruit and vegetables
INTRODUCTION (#ulink_ce7f7be5-27e6-50ce-845e-a6f28cd8bcfd)
What does the phrase ‘new classic’ mean when discussing food? To me, when talking of a ‘classic’ in cookery, I think of tradition, dishes that are tried and tested, or that represent a time or place, and have stood the test of time. The notion of a ‘new classic’ accepts that a shift has taken place, whether in taste, produce or technique, which means a new twist can be put on that dish. I want to share these recipes with you, to introduce you to new flavour combinations and cookery methods that you may not have used before. I also want to reveal my favourite dishes that are in the process of becoming classics – brilliant dishes that will become time-honoured themselves.
The ‘classics’ were exactly what I learnt at college in the 1980s. Dishes such as lobster Thermidor, sole bonne femme, béarnaise, lemon meringue pie, millefeuille, éclairs, croissants – the list goes on and on. The techniques involved in these recipes, such as emulsifying, braising, sauce-making and pastry skills, were the cornerstones of my training. Most of you will be familiar with a number of these dishes and would deem them as ‘classics’, but I would hazard a guess that you cook and eat them very rarely – some because of their heaviness or the lengthy work involved, and some just because they’re not to our modern tastes. This is what led me to write this book. I felt that, while classics will always have a firm place in any cuisine, new versions of the classics and new classics themselves deserve to come to the fore.
When I was a child, our family ate relatively simple food – generally meat and two veg, one of which was almost always a potato. As a family, we were not particularly adventurous and my siblings and I ate what was put in front of us. We all sat down together as a family to have our evening meal, though – always. My favourite dinner was roast leg of lamb with mint sauce and Jersey royals, followed by apple pie and cream. Fast-forward to today, and what my wife and children and I eat together is much more varied. We’ve always encouraged our children, and still do, to try new foods and flavours. These days you’re likely to find us eating chicken curry on a weeknight, and enjoy a pork chop with mustard sauce and tarragon on a Sunday. My children are very keen cooks themselves, which is of course actively encouraged!
Any good dish must start with great ingredients. It was in my father’s fruit and potato warehouse that I learnt the value of ingredients. I began to understand the difference between the flavour of unripe fruit and that of wonderfully vibrant, ripe produce. Selecting seasonal ingredients will ensure they are at their best. As I have always advocated in my cooking, ingredients are a key factor to success, so I have divided up the recipes by where we source our ingredients: the garden, the farm, the sea and the storecupboard.
FROM THE GARDEN
This chapter is something close to my heart – my father is the one to thank for my love of the humble vegetable. When sourcing ingredients, ripeness is key. Do not be afraid of over-ripeness, as this can often intensify flavour and sweetness. The Summer Vegetable Lasagne is my take on a great recipe for families, as it is a delicious way to get children to enjoy vegetables. Another favourite is Tempura Fennel, a flavoursome dish that allows the fennel to really sing out. If you want to try making your own ravioli, I’ve provided a twist on the classic with my Mushroom ‘Ravioli’ with Shallot Sauce. In this chapter I also look in-depth at the technique of salt-baking (#ulink_ac78c861-0fb2-51b3-a2d9-e0fbda834a7d). By making a salt dough and infusing it with herbs, you can impart seasoning and flavour deep into vegetables, as well as meat and fish. It is a great, simple technique that adds so much to any dish, so why not try it with the Salt-baked Parsnip and Horseradish crumble for a winter supper or the Salt-baked Kabocha Squash, Pomegranate, Ricotta and Mint in late summer?
FROM THE FARM
Here I feature some of my favourite cuts of meat, such as Hanger Steak, which is rather underused. There is also my favourite Roast Chicken recipe, where the chicken is baked with fennel and potatoes. Both recipes showcase brining, which seasons meat or fish right to the core and tenderises it in the process. It takes a little more organisation but it’s well worth it, with a tender, moist and well-flavoured dish as a result. The caramelised pears give an extra dimension to a classic Slow-cooked Pork Belly for a weekend family lunch, and my Herb and Mozzarella Meatball Bake is a great one for a midweek supper. When it comes to meat, look for good marbling in beef and lamb and vibrant flesh. What the animals are fed on can also affect the flavour and texture of the meat, so if you can, buy grass-fed or pasture-fed.
FROM THE SEA
This takes me back to my time at the Savoy Hotel kitchen when I was 17 and working on the fish section. I have included a few classics, such as Fish Soup, which I’ve updated with a few of my own ideas, while eggy bread is given a delicious makeover in Prawn French Toast. In this chapter I also feature the technique of hot smoking. Traditionally this is done to preserve fish, but more importantly for us it adds another flavour dimension to the dish. Smoke is a match made in heaven with oily mackerel, so look for my recipe for Rosemary Smoked Mackerel with Baked Lemon Jam, Fennel and Crème Fraîche. You might be used to smoked salmon, eggs and hollandaise for brunch, but once you’ve tried it with home-smoked salmon in my twist-on-a-classic Hot Smoked Salmon Eggs Benedict, you won’t go back. For fish and seafood, choose the brightest-looking fish, with no strong smells. When purchasing seafood, always look for the glossiest produce and wash well in cold water before using.
FROM THE STORECUPBOARD
This chapter encompasses baking recipes that use base ingredients potentially already in your cupboard (which makes baking possible when you have last-minute cravings!). As well as cakes, biscuits and tarts, there are breads such as Marmite, Onion and Cheddar Bread, which is a favourite with my kids and a lovely accompaniment to soup. When it comes to puddings, you can’t beat the Baked Honeycomb Puddings as a delicious finish to a Sunday lunch. I also focus on caramelising sugar, something which can seem a little daunting. It’s not a complicated method once you know how; the trick is to be patient and ready for the next step as soon as the sugar begins to colour. Try out the technique with one of my favourites in this chapter, the Warm Spiced Courgette Cake with Anise Caramel, which is a lovely pale green at the centre – it’s a good way to get a few more vegetables into children and for them to see the versatility of ingredients. Caramel finds its way into ice cream as well, here, for a delicious pudding of Banana and Coconut Cake with Caramelised Banana Coconut Ice Cream.
Above all, do remember to enjoy cooking. Food is something to be treasured, and cooking is such a wonderful way to learn, educate, socialise and enjoy quality time with family and friends. So please don’t be daunted by any of these recipes – they have all been written with home cooking in mind. This book is about sharing my passion for cooking and ingredients with all kinds of home cooks, from beginners all the way up. My advice is to dive straight in! Enjoy reading, creating and, of course, eating.
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WATERMELON WITH PICKLED RIND, SALTED RICOTTA AND CORIANDER SALAD (#ulink_fcb49fb8-3ef1-5454-a5a0-e7f74f58203d)
Apple and cheese is a classic combination, and my twist on a refreshing summer salad is to pair watermelon and savoury salted ricotta. Instead of discarding watermelon rind, try pickling it. It has a great texture and keeps for quite some time in the fridge. It works well as an accompaniment to most meat and fish, and in salads, like this one.
Serves: 4
Preparation time: 15 minutes, plus minimum 24 hours pickling
½ watermelon (approximately 1.2kg)
4 tbsp olive oil
grated zest and juice of 1 lime
50g salted ricotta cheese
¼ bunch of coriander, leaves picked
sea salt and freshly ground black pepper
FOR THE PICKLE
100ml white wine vinegar
4 tbsp runny honey
6 whole white peppercorns
2 cloves
1 bay leaf
1cm piece of fresh ginger, peeled and sliced
½ tsp yellow mustard seeds
½ tsp table salt
Peel the green layer off the watermelon, then remove the pink flesh from the white rind (put the pink flesh in a bowl, cover and chill) and carefully slice the white rind into roughly 1cm chunks. Put all the pickle ingredients in a small saucepan and bring to the boil. Add the chunks of watermelon rind and bring back up to the boil. Remove from the heat and allow to steep for 30 minutes. Cover and chill for at least 24 hours.
Cut the pink watermelon flesh into roughly 1.5cm cubes, removing as many black and white seeds as you can (with a skewer). Mix the olive oil and lime zest and juice together in a bowl. Season the watermelon with sea salt and pepper and dress it with the oil and lime.
Divide the watermelon flesh between four plates. Drain off the pickled watermelon rind and add it to the plates. Finely grate the salted ricotta over the top of the watermelon (use a Microplane grater for this if you have one) then finish with the coriander leaves.
KALE, TOASTED ALMOND AND FRIED SAGE SALAD (#ulink_d1eafa88-4cc8-5833-a425-46cf3c1e147b)
This is a great salad for when the weather starts to turn cooler. Kale has a rather robust texture which lends itself well to being eaten either raw or cooked. In this recipe I have included both: the raw kale adds a freshness to the salad and the fried kale adds a light smokiness to the overall flavour.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
2 tbsp vegetable oil
2 shallots, thinly sliced
500g kale, tough stems removed
½ bunch of sage, leaves picked
100g flaked almonds
sea salt and freshly ground black pepper
FOR THE DRESSING
3 tbsp balsamic vinegar
1 tsp wholegrain mustard
125ml olive oil
1 garlic clove, finely grated
Heat half of the vegetable oil in a large frying pan over high heat. When hot, add the shallots, season well with sea salt and cook for 6–8 minutes, until golden. Add half the kale and cook for a further 2 minutes until it just begins to wilt, then transfer the kale and shallots to a bowl.
Heat the remaining oil in a medium frying pan. When hot, add some of the sage leaves and fry for 2–3 minutes over high heat until crispy (fry them in batches). Place on kitchen paper to soak up the excess oil and season well with sea salt.
When the sage leaves have been fried, add the flaked almonds to the pan, season with sea salt and toast until golden. Remove from the heat.
To make the dressing, mix all the ingredients together in a bowl.
Thinly slice the remaining raw kale and mix it together in the bowl with the cooked kale, shallots, almonds and fried sage leaves. Season with more sea salt and loads of black pepper and drizzle with the dressing.
TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD (#ulink_ca0a2013-032e-5a35-a4e3-f24ae71a4170)
Nothing beats a plate of tomatoes dressed in olive oil as a late-summer starter. Here I add goats’ cheese and my favourite black olives, Kalamata, for a real depth of flavour with the sweetness of tomatoes and shallots. Tomatoes taste much sweeter when they are at room temperature, rather than fridge-cold. They will also ripen quicker stored outside the fridge.
Serves: 4
Preparation time: 15 minutes, plus 20 minutes marinating
4 tbsp extra virgin olive oil
1 tbsp good-quality balsamic vinegar
1 tsp capers in brine, strained and finely chopped
2 shallots, finely sliced
4 ripe plum tomatoes, sliced
8 ripe baby plum tomatoes, halved
120g soft goats’ cheese
50g pitted Kalamata olives, chopped
¼ bunch of basil
sea salt and freshly ground black pepper
Whisk the oil and balsamic vinegar together in a bowl. Add the capers and shallots and set aside to marinate for 20 minutes.
Generously season the tomatoes with salt and pepper and arrange them on a serving plate. Dress them with the dressing then crumble the goats’ cheese on top. Finish with the olives and lightly tear the basil leaves to scatter on top. Serve immediately.
ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING (#ulink_7b14c01c-c635-507e-b3cd-421761c8bf05)
I love the earthiness of Jerusalem artichokes. They are also a great staple during the winter months and right at the beginning of spring when everything is still a little sparse. Give them a good scrub to remove any grit or dirt, instead of peeling them before cooking, as the skin is very flavoursome.
Serves: 6
Preparation time: 15 minutes
Cooking time: 40 minutes
2kg Jerusalem artichokes, scrubbed clean
3 tbsp vegetable oil
25g butter
¼ bunch of thyme
2 garlic bulbs
sea salt and freshly ground black pepper
FOR THE CONFIT LEMON
1 lemon
2 tbsp caster sugar
¼ bunch of thyme
FOR THE WALNUT DRESSING
3 tbsp chopped pickled walnuts
4 tbsp olive oil
1 tsp pickled walnut pickling liquor
Preheat the oven to 220°C/200°C fan/gas 7.
Place the washed artichokes, 2 tablespoons of vegetable oil, butter and thyme in a roasting tray, toss to coat the artichokes in the oil, and season with salt and pepper. Cut the tops off the garlic bulbs, place them in foil, drizzle them with the remaining 1 tablespoon of vegetable oil and season with sea salt. Fold the foil over to enclose the garlic bulbs and place them in the roasting tray with the Jerusalem artichokes. Bake for 30–40 minutes, depending on the size of the artichokes, stirring every 10 minutes, until the artichokes are dark golden, the centres are soft and the garlic is soft and golden. Remove from the oven and allow to cool slightly, then cut the artichokes in half and place them back in the roasting tray to keep warm, adding a little more salt and pepper.
Allow the garlic to cool slightly then squeeze the flesh out of the bulbs and set aside.
While the artichokes are baking, make the confit lemon. Cut the lemon in half lengthways, removing the seeds, then slice it finely. Place in a saucepan with the sugar and thyme and cover with 100ml water. Place over low heat, bring to a simmer and cook for 20–30 minutes until the lemons are soft. You may need to add a little more water if it evaporates too quickly. Remove the thyme stalks and set aside.
Mix the roasted garlic flesh in a bowl with the chopped pickled walnuts, olive oil and pickling liquor and season to taste.
Arrange the artichokes on a large serving platter, using all of the roasting juices too. Top with the confit lemon and the walnut dressing.
SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS (#ulink_94d9bfaa-9e5c-524f-b892-53c7a8d50c02)
This is my spin on a classic vegetable soup. If you are feeling a little under the weather, or in need of a bit of goodness, then this is the ticket. You can add any other vegetables you have in your fridge, too – the more the merrier. The dumplings are very easy to make and can also be used to serve with pasta and homemade tomato sauce.
Serves: 4
Preparation time: 20 minutes, plus 1 hour chilling
Cooking time: around 40 minutes
2 tbsp vegetable oil, plus extra for greasing
1 onion, sliced
2 bay leaves
½ tsp table salt
800ml–1 litre Vegetable Stock
1 leek, finely sliced (white part only)
1 broccoli head, finely chopped
100g baby spinach leaves
1 tbsp finely chopped tarragon
1 tbsp finely chopped flat-leaf parsley
extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper
FOR THE RICOTTA DUMPLINGS
240g ricotta cheese
grated zest of ½ lemon
4 tbsp semolina
To make the ricotta dumplings, beat the ricotta in a bowl with the lemon zest and a pinch of sea salt and pepper. Roll the mixture into 16 balls then roll the balls in the semolina until thoroughly coated. Transfer to a plate and chill for 1 hour to firm up.
Heat the 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add the onion, bay leaves and table salt. Cook for 7–10 minutes until the onion is soft but not coloured. Add the vegetable stock and simmer gently for 20 minutes.
While the stock is simmering, cook the dumplings. Lightly grease a steamer with oil and arrange the ricotta dumplings inside. Set the steamer above a pan of simmering water, cover and steam for 5 minutes. (You may need to do this in batches, depending on the size of your steamer.)
Remove the bay leaves from the saucepan and add the leek. Simmer for 5 minutes, then add the broccoli. Simmer for 3 minutes then finish with the spinach leaves and chopped herbs. Taste and adjust seasoning if necessary.
Add a few dumplings to each bowl of soup, sprinkle with black pepper and finish with a drizzle of olive oil.
CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE (#ulink_0ec3b95f-2ce6-5129-9dfc-51d7707f4a3e)
I have always loved a good soup and this is one of my most recent favourites. Celeriac is a great winter vegetable with an interesting, almost menthol, flavour that pairs very well with the sweetness of apple and the smokiness of the crème fraîche. Celeriac is in season from autumn right through to the end of winter.
Serves: 4
Preparation time: 20 minutes
Cooking time: around 30 minutes
25g butter
1 celeriac (around 500g), peeled and cut into 1.5cm chunks
1 onion, sliced
½ tsp table salt
2 bay leaves
2 Granny Smith apples, 1 peeled and diced
600ml Vegetable Stock
300ml milk
1 tbsp toasted sesame oil
sea salt and freshly ground black pepper
FOR THE SMOKED CRÈME FRAÎCHE
1 × quantity of Smoke Mix, using 1 tbsp black tea leaves
100g crème fraîche
Melt the butter in a large saucepan over medium heat. When hot, add the celeriac, onion, table salt and bay leaves and cook for 7–10 minutes, until soft but not browned. Add the diced apple and vegetable stock and simmer gently for 20 minutes. Add the milk then remove the pan from the heat, remove the bay leaves and blend in a blender until smooth. Pass through a fine sieve into a clean saucepan and season with sea salt and pepper to taste.
Smoke the crème fraîche according to the method here (#ue6809983-897a-5353-be2d-4d75abf63b5d), spreading it as thinly as possible in a foil dish and putting the dish on the smoking rack. Once smoked, remove the tray and set aside for 10 minutes. Remove the foil then scrape the crème fraîche into a bowl and whisk to evenly distribute the smokiness. Season with a little sea salt.
To serve, finely julienne the remaining apple, with the skin on, and mix it in a bowl with the sesame oil, seasoning it with sea salt and pepper to taste.
Serve the soup in bowls, topped with a good dollop of the smoked crème fraîche and the julienned apple.
CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS (#ulink_80a4f91f-a472-567c-8d88-d4dcae9cb679)
Think of a hot summer’s day when it comes to this soup. It really does hit the spot, and being vegan and gluten-free, it is a good recipe to make if you are having guests over who may have food intolerances. The cobs of corn have a sweet flavour, too, so do not throw them away. Use them to flavour soups and stocks.
Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes, plus chilling
3 tbsp vegetable oil
4 cobs of corn, kernels sliced off and husks retained
800ml Vegetable Stock
½ tsp table salt
100ml coconut milk
sea salt and freshly ground black pepper
FOR THE AVOCADO SALSA
1 green chilli, deseeded and finely chopped
grated zest and juice of 1 lime
1 tbsp chopped coriander
2 tbsp toasted sesame oil
2 tbsp black sesame seeds
1 ripe avocado, halved, peeled, stoned and diced
Heat 2 tablespoons of the vegetable oil in a large saucepan over medium heat. When hot, add the cobs of corn and fry them for 5–7 minutes. When golden, add the vegetable stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
Remove the cobs from the stock and add three-quarters of the sweetcorn kernels and the table salt. Cook for 10 minutes, or until the kernels are soft.
Remove from the heat, add the coconut milk and blitz the soup in a blender or using a stick blender, until smooth. Season to taste (if necessary) then chill.
Heat the remaining tablespoon of vegetable oil in a medium frying pan. When hot, add the remaining sweetcorn kernels and cook for 4–5 minutes until soft. Remove from the heat and leave to cool.
Combine the chilli, lime zest and juice, coriander, sesame oil and sesame seeds in a bowl and season with sea salt. Gently fold through the diced avocado.
Divide the chilled soup between four bowls and garnish with the whole sweetcorn kernels and dressed avocado.
BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS (#ulink_5d1962ff-43ef-541d-a4fc-42dfbfd4facf)
Burrata is one of my all-time favourite cheeses and makes a stunning starter. It is quite unlike any other cheese, with a mozzarella shell filled with creamy stracciatella. It used to be very difficult to get hold of, but it is now available from cheesemongers and some larger supermarkets (buy the best mozzarella you can find if not).
Serves: 4 as a starter
Preparation time: 15 minutes
Cooking time: 5 minutes
12 fresh padron peppers (approx. 60g in total)
splash of vegetable oil
4 × 100g or 2 × 200g balls burrata
1 tbsp extra virgin olive oil
FOR THE ROMESCO SAUCE
100g roasted red peppers, deseeded and skin removed, or piquillo peppers (from a jar or tin), drained and roughly chopped
50g flaked toasted almonds
3 tbsp olive oil
½ tsp sweet smoked paprika
2 tbsp chopped flat-leaf parsley
2 tsp tomato purée
splash of dry sherry
sea salt and freshly ground black pepper
To make the romesco sauce, place all of the ingredients in a food processor and pulse until you have a chunky paste. Season with sea salt and black pepper. Divide between four plates.
Heat a dry grill pan over high heat until smoking. Drizzle the padron peppers with a little oil and seasoning, then grill for about 5 minutes until lightly blackened.
If using small burrata balls, tear them over the romesco. If you’re using larger burrata, cut them almost all the way through then peel open and add half a burrata per portion, cut side facing up, to the romesco. Drizzle with olive oil and season well. Garnish with the grilled padron peppers and serve immediately.
HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS (#ulink_c9afb780-7b94-5506-9cdd-7729b71bedb5)
A great alternative to a traditional cheese board, this baked feta combines salty cheese with fragrant, lightly caramelised honey. Serve with these crisp rye bread crackers, crusty bread or your favourite cheese biscuits. I love the fragrant lavender in this dish – it really adds a point of difference.
Serves: 4
Preparation time: 10 minutes, plus 1 hour draining
Cooking time: 12–20 minutes
1 × 200g block feta cheese
½ loaf rye bread
4 tbsp olive oil
1 garlic clove, halved
3–4 tbsp runny honey
4 sprigs of thyme
2 sprigs of fresh lavender or ½ tsp dried lavender
sea salt and freshly ground black pepper
Preheat the oven to 200°C/180°C fan/gas 6.
Cover the feta with 2 pieces of kitchen paper and leave at room temperature for 1 hour to absorb excess moisture.
Cut the rye bread into very thin slices. Place them in a single layer on 2 baking trays. Drizzle with the olive oil and rub each slice with a halved garlic clove.
Bake the rye slices in the oven for 7–10 minutes until lightly golden and crisp. Remove the rye crisps and turn the oven to its grill setting.
Remove the kitchen paper from the feta and place the feta in an ovenproof dish just large enough for it to fit in snugly. Drizzle the honey on top, then add the thyme and lavender. Season well with sea salt and pepper and grill for 5–10 minutes until golden.
Remove the cheese from the grill. Serve the feta immediately with the rye crisps.
COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE (#ulink_5d5fc7d1-e907-5f3d-9575-22783a83e498)
Courgette flowers are another of those wondrous ingredients that signal the arrival of warmer weather. Not much needs doing to them as they are perfect simply fried in a little oil and served with this sauce. Choose the flowers that are large and firm, as they can accommodate more stuffing and will retain their shape better when cooked.
Serves: 4 as a starter
100g ricotta cheese
grated zest of ½ lemon
4 courgette flowers
vegetable oil, for deep-frying
sea salt and freshly ground black pepper
FOR THE TEMPURA BATTER
6 tbsp cornflour
3 tbsp plain flour, plus extra for dusting
3–6 tbsp soda water
FOR THE SWEET BASIL SAUCE
1 bunch of basil, leaves only
juice of 1 lemon
4 tbsp olive oil
1 tbsp drained, chopped capers in brine
1 tbsp runny honey
Mix the ricotta with the lemon zest and season with sea salt and pepper to taste. Fill each courgette flower with the mix and chill while you make the batter (you can stuff them up to 2 hours ahead of time, if you wish).
To make the tempura batter, mix the cornflour and flour together in a bowl. Gradually whisk in enough of the soda water to make a thick batter. Season with a pinch of sea salt.
To make the sweet basil sauce, place all the ingredients in a small food processor and blend until smooth.
To fry the flowers, pour enough vegetable oil in a deep-fat fryer or large, deep saucepan to come up to 4–6cm and heat it to 180°C.
Dust two of the courgette flowers in flour, dip them in the batter, then carefully place them in the hot oil. Fry for 4–6 minutes until deep golden and crisp. Remove each flower with a large slotted spoon and transfer to kitchen paper to remove any excess oil, then season with sea salt if needed. Repeat with the remaining two flowers.
Serve immediately with the basil sauce.
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Marcus Wareing
Тип: электронная книга
Жанр: Кулинария
Язык: на английском языке
Издательство: HarperCollins
Дата публикации: 16.04.2024
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О книге: Following on from his Sunday Times bestseller Marcus at Home, Marcus Wareing delivers a must-have new classic for your shelves.Marcus is one of the most respected and acclaimed chefs and restaurateurs in Britain. At the helm of many of London’s most iconic restaurants, he holds two Michelin stars as well as numerous awards. Marcus is also judge of MasterChef: The Professionals. What Marcus doesn’t know about cooking, isn’t worth knowing.Over the years, Marcus has developed and refined recipe after recipe. Whether it’s a quick recipe after a hectic day, a recipe to bring your family together or a show-off meal for your friends, Marcus brings excellence to every meal he makes. In his new book, Marcus takes the best of the time-honoured recipes and puts his own spin on them. What’s more, he creates new recipes that will become much-loved classics in their own right. Here is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again.