NEW PUB CLASSICS TOM KERRIDGE
BBC chef and Good Food podcast host Tom Kerridge serves up his favourite pub recipes for you to try at home photographs JONATHAN GREGSON I love pubs – they’re about making everyone feel welcome. When it came to opening my first business, even though all my experience had been in Michelin-starred restaurants, I knew it had to be a pub. This allowed me to take my favourite comforting dishes and give them a bit of flair, and that’s what I’ve been doing ever since. Here, you’ve got my version of four classics to suit different weekend occasions, from Friday night scampi to a lovely brunch of ham, egg and chips. Enjoy. Tom Herb-roasted beef rump cap & mushroom ketchup
You can serve this as steak and chips, or roast beef. The cut (rump cap) lets you decide as it’s a large steak that you roast. It’s a tricky one to find in supermarkets but your butcher should be able to get it for you. Here I’ve served it with my favourite beef side, punchy mushroom ketchup – it works whether you serve it with chips or as a Sunday roast. SERVES 4 PREP 40 mins plus resting COOK 30 mins MORE EFFORT
2 tbsp sunflower oil 800-900g piece of beef rump cap (also called picanha) large handful of hard herbs like thyme, rosemary and bay bunch of watercress and chips, to serve (optional)
For the mushroom ketchup 30g dried mushrooms 4 portobello mushrooms, roughly chopped 1 tbsp sunflower oil 1 long or 2 short shallots, finely chopped 2 tbsp demerara sugar 4 tbsp red wine vinegar a splash of Worcestershire sauce
1 First, make the ketchup. Pour 150ml boiled water from the kettle over the dried mushrooms and leave them to soak. When cool enough to handle, drain and give them a squeeze, reserving the water. Tip into a food processor with the portobello mushrooms and pulse until finely chopped. 2 Heat the oil in a saucepan set over a medium heat, add the shallots and cook for 5 mins until softened and turning golden. Tip the chopped mushrooms into the pan, season and cook for 10 mins, stirring occasionally until all the liquid
Tom Kerridge is a BBC presenter and chef-owner of The Hand and Flowers, The Coach and The Butcher’s Tap in Marlow, Kerridge’s Bar & Grill at The Corinthia Hotel, London, as well as The Bull & Bear in Manchester. @ChefTomKerridge
44 BBC Good Food Middle East January 2022
evaporates. Stir in the sugar, vinegar and Worcestershire sauce and simmer for 5 mins, then pour over the reserved mushroom stock and simmer for 5 mins more until you have a thick mushroom purée. Scrape into a food processor or a blender, and blitz again until smooth. Can be made up to four days ahead and kept chilled. 3 To cook the beef, heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan set over a medium heat. Season the beef heavily with salt, then carefully lay the beef fat-side down in the hot oil and fry it to render the fat until golden brown – this will take about 10 mins. Turn it over and fry it on the other other side until browned. 4 Lift the beef onto a plate, then add the herbs to the pan and sit the beef on top, fat-side up. Transfer the pan to the oven and roast for 30 mins for rare (the core will be 45C on a meat thermometer), 35 mins for mediumrare or 40 mins for medium. Once cooked to your liking, leave the pan on the side to rest for 10 mins. 5 While the beef cooks, remove the ketchup from the fridge, if you’ve chilled it, so that it comes to room temperature and spoon into a side dish. Once the beef has rested, lift onto a board and carve into thin slices, and serve with the ketchup, watercress and chips, if you like, or your favourite roast dinner sides. GOOD TO KNOW vit c • iron •1 of 5-a-day PER SERVING 522 kcals • fat 28g • saturates 8g • carbs 18g • sugars 13g • fibre 2g • protein 47g • salt 0.3g
