BLOOMSBURY COOKS
TOM KERRIDGE
Proper
Pub Food
A mighty collection of classic dishes from the champion of perfect pub food Accompanies the new BBC TV series
AUGUST 2013 ∙ £20.00 @cheftomkerridge
T
his year, we’re celebrating our first birthday. We’re a year old and feeling it – young, vibrant, full of life – and not yet at the tantrum-throwing stage! In the past year, over Twitter, our Facebook page and through our newsletter, we have grown a network of over 10,000 of you, passionate home cooks, dedicated chefs, and fervent food lovers. We’ve shared recipes, exchanged advice, and garnered some fantastic tips; and you’ve led us to some brilliant bloggers, exciting new restaurants and small producers you care about. Most of all you’ve supported us and our authors as they go through the nerve-wracking but exhilarating process of bringing a new cookbook into the world. You’ve shouted about the recipes you like, enthused about the dishes you’ve cooked, filled our events to capacity and been the most wholehearted, warm-hearted band of supporters we could have hoped for. Thank you for making it a fantastic first year. We’ve got exciting times ahead of us, with new books from Hugh Fearnley-Whittingstall, River Cottage Fruit Every Day!, and the latest spectacular from Heston Blumenthal – Historic Heston. We’re working with new chefs – Tom Kerridge, the king of pub food, and the supertalented Natalie Coleman, Larkin Cen and Dale Williams, who are writing their first recipe book as we speak, MasterChef: The Finalists. Stay with us for second helpings!
@bloomsburycooks www.bloomsburycooks.com
St Clement’s chicken salad River Cottage head chef and all-round fine chap, gill Meller, very kindly let me include his lemon-heavy courgette and sugar snap recipe in my River Cottage Veg Patch Handbook, and i have taken the spirit of it into this gorgeous salad. Here, the softness of the orange balances the sharp tang of the lemon without taking away its oomph. Serves 4 as a starter, or 2 for lunch 100–250g leftover roast or poached chicken (as you prefer), shredded 4–6 baby courgettes, sliced into 3mm rounds 10 radishes, finely sliced 130g young, tender sugar snap peas ½ unwaxed lemon (cut vertically, not across) ½ orange (cut vertically, not across) A small bunch of mint, tough stems removed, finely chopped
2 tsp perilla flowers (optional) Sea salt and freshly ground black pepper For the dressing ½ quantity mustard and honey dressing (see p.222) or A little lemon juice and 2–3 tbsp olive oil
Put the shredded chicken into a salad bowl and add the courgette and radish slices with the sugar snaps. Peel the lemon and orange halves, removing all the pith, then cut each segment free from its membrane, dropping the segments into the salad bowl. Don’t worry if some of the segments break in half. Add the lemon and orange segments to the bowl, with any juice. You can dress this salad however you like – it is very good with just a little squeeze of lemon juice and a splash of olive oil – but I think it’s perhaps best with the honey mustard dressing. Gently toss the salad in the bowl, then let it stand for 5 minutes to allow the flavours to mingle. Just before serving, toss lightly again, season with salt and pepper and scatter over the chopped mint and perilla flowers, if using.
224
River Cottage Handbook No. 11: Chicken & Eggs by Mark Diacono Recipe from
chicken & eggs
Hardback, £14.99
Three Good Things by Hugh Fearnley-Whittingstall Recipe from
hardback, ÂŁ25.00
STAN
D FISH
LI MACHCHI
MALAYSIA
PRAWN AND PINEAPPLE CURRY uDANG MASAK
e local fish supply traditionally rs or ponds; sea fish is only a popular street food dish – cooked, yet utterly delicious.
veS 4 6 tablespoons besan (chickpea flour) 1 tablespoon Ginger-Garlic Paste (see page 223) 2 tablespoons Tamarind Water (see page 228) 1 teaspoon red chilli flakes 1 teaspoon red chilli powder 1 teaspoon ground turmeric salt
seeds in a small dry pan, then with the remaining ingredients h salt to taste, and add ke a thick paste.
of the fish steaks, then leave to 15 minutes.
in a wok or deep pan. When it fish steaks, one or two at a time, take more than 3–4 minutes for ize. Drain on kitchen paper and n rings, green chillies and lemon
I have to thank my friend Maria Mustafa – an accomplished cook, TV personality, and dedicated family woman – for teaching me so much about Malaysian food in such a short time. Her recipes are sensational and extremely inspirational – here’s one I have tried to recreate. ServeS 4–6 3 tablespoons vegetable or groundnut oil flesh from 1/2 small pineapple, peeled and diced 2 tablespoons palm sugar 500g raw prawns, peeled but with tails le on, cleaned and deveined 3 small tomatoes, cut in quarters 300ml coconut milk salt
For the paste 2 thick lemongrass stalks, thinly sliced 3 shallots, chopped 1 garlic clove, finely chopped 3 red chillies, chopped 1 green chilli, chopped 1 teaspoon ground turmeric 4–6 candlenuts or macadamia nuts a few spring onions, chopped into 2.5cm lengths to garnish
Pound or blend together all the paste ingredients with 2–3 tablespoons of water to make a fine paste. Heat the oil in a wok and fry the paste over a medium heat for 5–8 minutes or until well cooked (there should be no smell of raw garlic and the oil should have started to separate out). Add the pineapple and sauté for 2–3 minutes, then add the sugar, some salt and 400ml water. Bring to the boil, then simmer for 3–5 minutes or until the pineapple soens. Add the prawns and continue to simmer for 4–5 minutes or until the prawns turn pink and opaque. Add the tomatoes and cook for a further 2–3 minutes, then pour in the coconut milk. Bring back to the boil, stirring well. Simmer gently for a further 3–5 minutes, then serve, garnished with a few batons of spring onion.
Recipe from
Atul’s Curries of the World by Atul Kochhar hardback, £20.00
R I e S oF T H e WoR L D
barbecued fillet of lamb neck with a spelt, lemon and herb salad and cucumber yoghurt serves 4 Neck fillet is a very versatile cut of lamb. Its fat content gives it a wonderful flavour and keeps it moist when flamegrilled on the barbecue. The salad is a variation of the Lebanese dish tabbouleh, traditionally made with bulgur wheat. At Roast we use an organic spelt grown in Somerset in place of the bulgur wheat. The key is making sure the salad is packed full of fresh herbs and that the acidity from the lemon is balanced with the olive oil and sea salt. Don’t prepare it too far in advance as the acid in the lemon juice will cook the herbs and the salad will lose its freshness. 4 lamb neck fillets, about 180g each 50ml vegetable oil 50g rosemary, chopped sea salt and freshly milled black pepper For the spelt, lemon and herb salad 500g pearled spelt 200ml extra virgin olive oil 6 small Preserved Lemons, cut into quarters 8 ripe tomatoes, deseeded and diced 200g flat-leaf parsley, chopped 100g mint, chopped juice of 2 lemons For the cucumber yoghurt 1 cucumber, peeled and halved lengthways, seeds scraped, cut into 5mm slices 1 tablespoon sea salt 250g full-fat natural yoghurt
Start by preparing the cucumber yoghurt. Sprinkle the cucumber with the salt and allow to stand in a colander for 20 minutes to drain. The salt draws out some of the water content and slightly wilts the cucumber. Rinse the cucumber under cold water to alleviate the saltiness. Dry thoroughly on kitchen paper before mixing with the yoghurt, then set aside at room temperature until ready to serve. Next, start to prepare the salad. Wash the spelt as you would rice, to remove the excess starch. Bring a pan of wellsalted water to the boil and add the spelt. Return to the boil and simmer for 15–20 minutes, until the spelt is cooked but still has some bite. Drain well, place in a large salad bowl and toss with 50ml of the olive oil to keep the grains separated. Allow to cool but do not refrigerate or vital flavour will be lost.
on a hot section of the barbecue. You want to turn it regularly to caramelise the fat evenly on the outside, then once this is achieved, move it to a gentler heat and continue to turn regularly until cooked to your liking. Make sure the fillets are rested before serving – 6 minutes should be enough. While the lamb is resting, finish the salad. Using a small knife, remove the flesh from the preserved lemon quarters and discard (it’s the rind you want to use). Cut the rind into small dice. Mix the lemon and all the remaining ingredients with the cooled spelt and season.
Prepare your barbecue. Rub the lamb with the oil and season with salt and pepper. Spread the chopped rosemary out on a large plate and roll the fillets in it, coating each one thoroughly. The key to a successful barbecue is the control of the embers once the fire has died down. I’m sure everyone has their own technique and I’d hate to step on the toes of the multitude of proud barbecuers out there (you know who you are!). Mine is quite simple. Build up the embers on one side for sealing and leave the other side for gentler cooking and resting. The lamb should be sealed
Roast Marcus Verberne
Recipe from by
lamb
hardback, £25.00 OUT NOVEMBER 2013
63
berries | 149
strawberries and cream strawberries and cream ice cream ice cream
There are good reasons why strawberry is one of the three most popular flavours There are good why strawberry of ice cream on reasons the planet (alongside is one of thechocolate, three most vanilla and ofpopular course).flavours of ice cream the planet (alongside At their best,on strawberries are sweet, vanillavivid and in chocolate, of rich course). juicy, colour and in flavour. At their strawberries sweet, With thebest, addition of lemon are juice to juicy, vivid colour and richcream in flavour. enhance theinflavour, clotted and a With the of addition of lemon juice to will sprinkle black pepper, this recipe enhance flavour, clotted cream and a leave youthe wanting more. sprinkle of black pepper, this recipe will leave you wantingwashed more. and hulled 300g strawberries, 1 teaspoon lemon juice 300g 100mlstrawberries, whole milk washed and hulled 1200ml teaspoon lemon juice double cream 100ml milk egg yolks 6 largewhole free-range 200ml double cream 150g caster sugar 61 large free-range eggcream yolks tablespoon clotted 150g caster freshly sugar ground black pepper 1 teaspoon 1 tablespoon clotted cream 1Put teaspoon freshly ground pepper the strawberries, alongblack with the lemon juice and a teaspoon of water in a blender or Put strawberries, along with theare lemon foodthe processor and blitz until they juice and a teaspoon water in a blender or completely liquid andoffree of lumps. Pass the food processor and sieve blitz until they are fruit through a fine any to remove completely liquidand andset free of lumps. Pass the unwanted seeds aside. fruit through a fine to into remove any Pour the milk andsieve cream a saucepan unwanted seedsa and set aside. heat. Bring and place over low-to-medium the milk and frequently cream intoto a saucepan to Pour a simmer, stirring ensure that and place over a low-to-medium the mixture doesn’t burn; do not heat. allowBring it to to a simmer, stirring to ensure that boil. Let it simmer forfrequently about 5 minutes, then the mixture burn; allow it to remove fromdoesn’t the heat anddo setnot aside, boil. Let it simmer about 5 minutes, then remembering to stirfor occasionally. remove theyolks heat and sugar set aside, Place from the egg in a mixing remembering to together, stir occasionally. bowl and whisk using a hand or Place mixer, the egguntil yolks and sugar in a mixing electric you have a pale, thick and bowl whisk together, using a hand or glossyand paste. electric until you have pale, Bring mixer, the milk mixture backa up to athick and glossy paste. simmer, then gradually pour it into the egg Bring the milk mixture back until up toita is well mixture, whisking all the time, simmer, then gradually pour it into the egg incorporated. mixture, whisking all the time, until it is well incorporated.
Return the mixture to the saucepan and cook for about 10 minutes on a low-to-medium Return the constantly, mixture to the saucepan and heat, stirring to prevent it from cook for about 10has minutes on a low-to-medium curdling, until it thickened enough to coat heat, stirring constantly, to prevent from the back of the spoon. Remove fromitheat. curdling, until it has thickened enough to coat Stir in the strawberry purée and the clotted the back ofscrape the spoon. Removeoffrom heat. cream and the bottom the pan to Stir inthat thethe strawberry purée and the clotted ensure mixture has combined, then cream and scrape the bottom of the pan to whisk with an electric mixer for 5 minutes. ensure the mixture combined, Pour that the mixture into has a bowl or largethen jug whisk withit an mixertemperature. for 5 minutes. and leave to electric cool at room Pour the mixture into film a bowl largeitjug Then cover it with cling andorplace in and leave it to cool at room the refrigerator to chill for attemperature. least 1 hour. Then cover itthe with cling film andinstructions, place it in Following manufacturer’s the for mixture at least 1into hour. pourrefrigerator the chilled to icechill cream your the manufacturer’s instructions, iceFollowing cream maker and set it to churn. Once it pour the chilled ice cream mixture into your has finished churning, decant the partially ice cream and set it to churn. Once it frozen ice maker cream into a freezer-friendly has finished churning, decant the partially container, mix in the black pepper and leave frozen creamtointo freezer-friendly it in theice freezer set asolid. container, the an black and leave If you domix notin have ice pepper cream maker, it in thethe freezer to set solid. follow instructions on page 25. If you dothe notice have an ice cream maker, Remove cream from the freezer follow theminutes instructions page 25. about 15 beforeonserving so that it Remove the ice cream from the freezer can soften slightly. about 15 minutes before serving so that it can soften slightly.
Recipe from by
Ice Cream Ben Vear
HARDback, £20.00 OUT JULY 2013
SICILIAN LEMON AND ORANGE SWEET BREAD This is based on the flavours of a classic Italian celebration cake called Colomba di Pasqua, which is similar to a panettone but shaped like a dove and sold all over Italy to celebrate Easter. Flavoured with almonds and full of citrus flavour, it’s distinctive and delicious with a glass of Vin Santo or a cup of tea or coffee. As with many enriched doughs, this mixture is quite soft and slack and therefore easier to make in a food mixer. Buy unwaxed citrus fruit if possible, as you are using the zest. SERVES 8–10
400g strong white bread flour, plus extra for dusting 7g salt 40g caster sugar 10g fast-action dried yeast 120ml tepid full-fat milk 4 medium eggs, at room temperature, lightly whisked 100g unsalted butter, at room temperature, plus extra for greasing Finely grated zest of 2 lemons and 1 orange Juice of ½ lemon 100g flaked almonds
Put the flour in a food mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk, eggs and butter, in small pieces. Mix on a slow speed for 3 minutes, then on a medium speed for 4 minutes, kneading to a soft, elastic dough. Tip the dough into a bowl, cover and leave to rise for 1 hour. Grease a 23cm round, deep springform cake tin. Mix the lemon and orange zest with the lemon juice, almonds, candied peel and cranberries. Add to the risen dough and use your hands to incorporate it well. On a lightly floured surface, shape the dough into a ball. Put into the prepared tin and place inside a large, roomy plastic bag. Leave to prove for 3 hours, until the dough has reached the top of the tin. Heat your oven to 200°C. Bake the sweet bread on the middle shelf of the oven for 20 minutes. Meanwhile, for the topping, in a bowl, stir the egg whites, sugar and ground almonds together to make a paste.
100g mixed candied peel 100g dried cranberries
For the topping 2 medium egg whites 25g caster sugar, plus extra for sprinkling
Take out the bread, spread the almond paste on top (some will run to the sides) and sprinkle with the flaked almonds and a little sugar. Lower the oven setting to 180°C and bake for a further 20 minutes, covering loosely with foil towards the end of cooking if it appears to be over-browning. Leave the sweet bread to cool in the tin for 10 minutes, then release the sides of the tin. Place the bread on a wire rack to cool completely.
25g ground almonds 50g flaked almonds
Recipe from
Paul Hollywood’s Bread by Paul Hollywood hardback, £20.00
HISTORIC HESTON
THE GREATEST BRITISH DISHES, AS REINVENTED BY
© Clive Booth
H ESTON BLUMENT HAL
‘Somewhere along the line we seem to have forgotten that
we once had a great culinary reputation. I want this book to provide a reminder of that fantastic heritage’ He st on Blum e n t hal
You think you know about British cooking? Think again.
Avail abl e October 2013 The ultimate gastronomic history of Britain, told by our most inventive chef
Here’s a taster of our other titles… TOM KERRIDGE
Proper
Pub Food 9781408840696 / £20.00
9781408819494 / £20.00
Historic Heston 9781408804414 / £125
9781408804407 / £30.00
Proper Pub Food 9781472903532 / £20.00
9781408822111 / £16.99
9781906650841 / £20.00
9781906650858 / £20.00
— River Cottage —
9781408828595 / £25.00
9781408812129 / £25.00
£14.99 Booze 9781408817933 Chicken & Eggs 9781408817919 Edible Seashore 9780747595311 Mushrooms 9780747589327 Herbs 9781408808832 Veg Patch 9780747595342
Fruit 9781408808818 Bread 9780747595335 Cakes 9781408808597 Preserves 9780747595328 Hedgerow 9781408801857
9781408828588 / £25.00
9781408804339 / £14.99
— Restaurants —
9781408193464 / £25.00
9781906650568 / £25.00
9780747597377 / £40.00
9781906650339 / £25.00
9781408816790 / £25.00
9781408807538 / £30.00
9781906650803 / £25.00
9781906650780 / £30.00
The Square Cookbook Volume 2: Sweet 9781906650827 / £30.00
The Complete Nose to Tail 9781408809167 / £30.00
— Indian Food —
9781906650797 / £20.00
9781904573838 / £20.00
9781906650728 / £25.00
9781906650292 / £12.99
— Essential Cookbook Collection —
9780747599777 / £18.99
9781906650971 / £18.99
9781906650810 / £14.99
9781408804810 / £16.99
9781408802526 / £16.99
9781408801802 / £25.00
9781906650711 / £30.00
9781408832288 / £16.99
9781408810934 / £20.00
9781408827468 / £35.00
9781906650186 / £40.00
9781472904027 / £25.00
— Leiths —
9781408842171 / £20.00
9780747566021 / £35.00
9781408831175 / £20.00
9781408833520 / £20.00
9781408831830 / £20.00
— Aga Cookery —
9781472903884 / £20.00
9781408193471 / £14.99
9781906650834 / £17.99
9781904573999 / £25.00
— Store Cupboard Favourites —
9781904573098 / £7.99
9781904573760 / £7.99
9781904573159 / £7.99
9781904573791 / £7.99
— Little Tips —
9781472903594 / £3.50
9781472903617 / £3.50
9781472903624 / £3.50
9781472903600 / £3.50
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FRUIT River Cottage
everyday!
River Cottage Fruit Every Day!
by
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OUT THIS AUTUMN
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