Tuesday, July 25, 2017

Cauliflower Cheese - Felicity Cloake

1 litre milk
½ an onion
1 clove
1 bay leaf
75g butter
50g plain flour
Salt and pepper
1 medium cauliflower
4 slices white bread, in breadcrumbs
100g tasty Lancashire cheese, grated
75ml double cream
Nutmeg, grated
25g cheddar cheese, grated

1. Put the milk in a small pan and poke the clove into the onion. Add this, a pinch of salt and the bay leaf to the milk and heat gently to a simmer. Take off the heat and leave to infuse for 15 minutes, then remove the onion and bay leaf.

2. Melt 50g butter in a medium pan over a medium-low heat, and stir in the flour. Cook for a couple of minutes until it smells biscuity, then add the milk, one ladle at a time, stirring it in until you have a smooth sauce. Turn the heat right down and leave to simmer for 15–20 minutes until thick.

3. Meanwhile, bring a large pan of well-salted water to the boil. Cut the cauliflower into florets and boil them for 4 minutes, until just tender. Drain thoroughly and keep warm.

4. Melt most of the remaining butter in a frying pan over a medium-high heat and fry the cauliflower until slightly browned and caramelised. Season and spoon into a baking dish, then put the rest of the butter into the pan, add the breadcrumbs and fry until crunchy and golden. Season. Preheat the grill to medium-high.

5. Stir the Lancashire into the sauce until it melts, and then add the cream, a grating of nutmeg and season to taste. Pour over the cauliflower. Top with the grated cheddar, followed by the breadcrumbs, and grill until golden and bubbling.

From the Guardian

Thursday, July 20, 2017

Joe Wicks Chicken & mozzarella salad with warm tomato dressing

Prep 15 Mins
Cook 20 Mins
Serves 4

1.25 litres chicken stock
4 skinless chicken breasts
5 tbsp olive oil
3 spring onions, finely sliced
2 large sprigs of rosemary, needles only
1 large clove garlic, finely chopped
1 red chilli, deseeded and finely sliced
16 cherry tomatoes, roughly halved
salt and pepper
6 tbsp breadcrumbs
2 avocados, stoned and cut into wedges
2 x 110g balls of mozzarella, torn into large chunks

To Serve
2 large handfuls of rocket
1-2 tbsp balsamic vinegar

• Pour the chicken stock into a large lidded saucepan and bring it to the boil. Slide in the chicken breasts – if the liquid doesn’t cover them, add a little more stock or water. Bring back up to the boil, clamp on the lid and then reduce to a low heat. Cook the chicken breasts on a very low simmer for 10 minutes, then remove the pan from the heat and leave the chicken in the warm stock for a further 10 minutes with the lid still on.

• Meanwhile, make the dressing. Pour 4½ tablespoons of the oil into a saucepan and add the spring onions, rosemary, garlic, red chilli and tomatoes along with a good grinding of salt and pepper. Place the saucepan over a medium to low heat and cook for 10 minutes, being sure not to let the oil get too hot. Turn off the heat and leave the mixture to sit while you prepare the rest of the salad.

• Heat the remaining ½ tablespoon of oil in a large frying pan over a medium-to-high heat. When it is hot, tip in the breadcrumbs and fry for about 3 minutes, or until they are crisp and golden. Transfer the breadcrumbs to a clean piece of kitchen roll to drain off the excess oil.

• Carefully remove the cooked chicken from the stock and tear it up with your hands or a couple of forks. Place the chicken on a large serving plate along with the avocado and mozzarella chunks. Spoon over the warm tomato dressing, then top with the rocket and the fried breadcrumbs. I like to serve this salad with a little balsamic vinegar on the side.

NOTE: I use left over roast chicken to put this dish together rather than taking time to do the poaching first step...

Sunday, July 09, 2017

Nigel Slaters really juicy, spicy Pork meatballs

a handful of smoked bacon or pancetta
500g minced pork
groundnut oil

For the seasoning
2 shallots or 4 small spring onions
3 or 4 small, hot, red chillies
a small bunch of coriander
4 lime leaves or 2 thick stalks of lemon grass
3 or 4 cloves of garlic, peeled and crushed

Chop the shallots or spring onions finely, then chop the chillies even finer, first removing the seeds if you don't like things too hot. Scrub the roots of the coriander and chop them and the leaves finely, discarding the stems. Roll the lime leaves up and shred them finely, then chop them; if you are using lemon grass, discard the coarse outer leaves, then chop the tender inside leaves very thinly. All this can be done in a food processor

Chop the bacon or pancetta and add it, with the seasoning above, to the minced pork. Mix in a good pinch of salt, then cover with clingfilm (otherwise it will taint everything in your fridge) and leave to rest and chill for half an hour or more

Shape the seasoned pork into small balls. The size is up to you. If you flatten them slightly you will get more of that delectable savoury crust when you fry them. I tend to start with a ball of mince the size of a walnut in its shell, then flatten it slightly. To cook them, you will need to warm a little oil in a heavy frying pan, then lay the meatballs in - without crowding them - and let them colour enticingly on both sides before turning the heat down a bit and letting them cook all the way through. You should find them done after four or five minutes. Test one by breaking it open: the centre should be juicy but not especially pink.