Mexican
Tortilla ( makes 8 large) Fine Cornmeal / 00 flour450g / 1lbSaltPinchOlive Oil2 TablespoonsTepid Water600ml / 1 1/4pt Mix the flour, salt and olive oil. Add the water slowly, kneading for about 5 minutes until soft and slightly sticky. Cover with a damp cloth and leave. Divide into balls of dough the size of 50p.…
Cooking with Beer
Hot and Sour Singha Soup (serves 1) Soya sauce1 tablespoonchicken30g / 1ozVegetable stock112ml / 1/4ptLemongrass¼ stickMushrooms2Spring onion½Coriander1 sprigRed chilli½Lime½Singha beersplashFish sauce1 tablespoon Beat the lemon grass with the back of your knife to extract the maximum flavour. Slice the mushrooms and chicken. De-seed and finely shred the chilli. Remove the stalks from the coriander. Place…
Pies & Pastry – Sweet
Profiteroles (serves 6) Butter75g / 3 oz plus extra for greasingPlain flour75g / 3 oz plus some for dustingMilk6 tablespoonsWater6 tablespoonsEggs2Double cream200ml / 7 fl ozChocolate100g / 3 ozCaster sugar50g / 2 oz Soften the butter. Grease a baking tray with butter and dust with flour. Pour the milk and 5 tablespoons of water into…
Soup
Butternut Squash Soup (serves 1) Butternut squash¼ large one or ½ small oneOnion¼Garlic½ cloveOrange¼ParsleysprigVegetable stock150ml / 1/3 pt Peel and chop the squash. Chop the onion and garlic. Sauté the onion and squash in a pan with a little oil for 3 minutes. Add the garlic. Add the stock and bring to the boil. Cook…
Pies and Pastry – Savoury
Shortcrust Pastry (approx. 10 tarts – 10cm diameter) Unsalted butter – soft½ lbPlain flour1 lbSaltPinchEggs2 medium Rub salt, flour and butter together until crumble-like in texture. Handle as little as possible. Beat eggs and add to the mix to form a ‘roll-able’ paste. Let it rest for ½ hour. Roll out to ¼ cm thick.…
Pasta
Fresh Pasta (makes 1kg) Tipo “00” pasta flour/extra for dusting500gMaldon salt1 tea spEggs4 largeEgg yolks6 largeSemolina flour for dusting50g Put flour and salt in processor. Add eggs and egg yolks, pulse until the pasta comes together into loose ball of dough. Knead dough with semolina or extra flour for 3 minutes. If stiff add another…
Scottish – 4
Carrot and Coriander Soup (serves 1) Carrot1 largecoriander1 sprigonion1 mediumChicken stock112ml / 1/4ptgarlic1 clove Dice the onion and garlic. Chop the carrot. Smash the garlic. Sweat the onion for 2 minutes, then add the garlic and carrot and cook for 2 more minutes. Add the stock and cook till the carrots are very soft. Remove…
Side dishes – Potatoes
Dauphinoise Potato (serves 8) maris piper potatoes1.25kg / 2 1/2 lbgarlic2 clovesmilk – full cream300ml / 10 fl ozcream – double or whipping300ml / 10 fl ozparmesan30g / 1oz Grate the parmesan. Peel and slice the potatoes to 1/2cm thick. Smash the garlic and mix with the cream and milk in a heavy-based pot. Bring…
Side Dishes – Vegetables
Asparagus Hollandaise asparagus8 spearsSalted water White wine vinegarSplashonion¼butter250g / 9ozEggs4 Peel and trim asparagus. Clarify butter. Separate the eggs – you only need yolks. Boil the asparagus for 2 minutes. Reduce vinegar and onion to a syrup. Clarify butter. Add reduction to yolks. Whisk over boiled water to froth. Slowly add the butter and whisk to…
Vegetarian – 3
Guacamole (serves 4) Tomato1Limes2Ripe Avocado3Onion½Ground CuminPinchChilliTo TasteCoriander4 Sprigs Skin, de-seed and chop tomato. Chop coriander. Chop onion. Juice limes. Dice avocado flesh. Mix with lime juice then mash. Add onion, cumin, chilli and coriander. Serve with tortilla chips and batons of raw vegetables. If using as a sauce and not a dip, then add salt.…
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