2018 #01 #02 2016
GASMARKSIX
TRAVEL
IT ’S ABOUT MAKING FOOD JUS T THAT BIT EA SIER...
A TASTE OF OMAN
Cooking up (and in) a storm
NOODLE KING
Cancel the takeaway! Homemade roasted pork spicy noodles
YOUR ‘5 DAYS TO PAYDAY’ MEAL PLAN
CAULI POWER
FROM FLORETS TO CUPCAKES
GASMARKSIX.net
ED’S LETTER
W
elcome to the second edition of GMS the magazine! In this issue I’ve worked really hard to bring you my best and latest recipe ideas. The first section is dedicated to the humble cauliflower. As a child, this curious cruciferous was something I used to push around my plate, not understanding what anyone saw in such a weird vegetable. But fast forward a few years and now it’s hardly ever off my plate. It’s so versatile and works in both savoury and sweet combinations. From veggie curries to orange and lemon muffins, it’s the star of the show on page 5. Meanwhile my ‘5 days to pay-day’ series of recipes on page 14 will get you through that money-strapped last week until the end of the month with a menu of deliciously healthy and economical dishes that re-use what many would discard. With escalating food prices and the temptation to order in, I hope this will change the way you plan your food and weekly shops. We all know cooking outside can be tricky, and this couldn’t have been more underlined than on my recent trip to Salalah in Oman. Although the plan was to cook Middle Eastern food alfresco, 90kph winds changed all that! We retreated to a test kitchen, and under the guidance of head chef Muath, both cooked up, and in, a storm. See the delicious results on page 20. I hope you enjoy the issue!
Issue one available to view and download at Issuu.com & Magzter.com
GASMARKSIX.net
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CONTENTS RECIPES
05 CAULI POWER
From pizza to cakes, unleash the potential of this amazingly versatile super vegetable
14 5 DAYS TO PAY DAY MENU Make the most of your leftovers with this clever meal plan that doesn’t let anything go to waste
TRAVEL
20 OMAN: COOKING IN A STORM On a trip to the sultanate I discover authentic Arabian flavours that might just blow you away
RECIPE CARDS 24 IN THE SOUP
Steaming bowls of nutritious deliciousness
RECIPES
26 TASTY STAPLES
Upgrade your store cupboard with these flavour-packed chutneys and sauces
ON THE COVER
27 5 ROAST PORK DISHES Go the whole hog with these Asian-inspired recipes
34 FOUR WAYS WITH FLATBREAD
You’ll be amazed at the versatility of the plain and humble flatbread
38 ROLL OUT THE PASTRY
46 RASPBERRY PARADE
Decadent desserts for chocoholics
RECIPE CARDS
49 AFTERNOON DELIGHTS
Tempting teatime treats to tickle your sweet tooth
AND FINALLY... 50 FAQ
Learn a little more about the man behind the mag in this quick q&a session
Simple yet impressive tarts and pies
42 CATCH OF THE DAY
From crisp and fresh fish and chips to succulent prawn curries, this is seafood at its best
ON THE COVER Shredded pork noodles, page 28 FOOD EDITOR, STYLING & PHOTOGRAPHY Mark Setchfield COPY EDITOR Tabitha Barda DESIGN & ART DIRECTION marksetchfield.com
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SOCIAL MEDIA
INSTA FOOD #GMSDXB
@GASMARKSIX
Instagram is my favourite place to share my food images – I feel there is a real sense of community among food lovers, and I follow chefs and keen cooks from all over the world. When it comes to my own Instagram account, no dish served at home or in cafés or restaurants misses the Insta treatment before being pushed onto my fork and tasted... You can find me at @gasmarksix – have a look next time you’re hungry! 4 GASMARKSIX
MAINS
Cauliflower is a member of the cruciferous family of vegetables
Fresh cauliflower is a great source of
VITAMIN C
Cauliflower, as its name implies, is a flower growing from a plant
100g of fresh cauliflower head is just
26 CALORIES
CAULI POWER
From pizza to cupcakes, unleash the potential of this most versatile of vegetables GASMARKSIX 5
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CAULI CHORIZO PIZZA
CAULIFLOWER On a floured surface, press the dough into a round base. Bake in the oven for 15 minutes.
Serves 2, prep time 15 minutes, cooking time 20-30 minutes INGREDIENTS 1 large cauliflower, trimmed 1 free-range egg 50g finely grated parmesan 3 tbsp of plain flour Salt & pepper 4 tbsp of tomato purĂŠe 1 chopped red onion 1 red pepper, sliced into strips 10 pieces of sliced chorizo 8 pickled chillies 4 tbsp of feta cheese 2 tsp of dried oregano Basil leaves to serve METHOD Preheat the oven to 180 degrees. Bring a deep pan of salted water to the boil, add the cauliflower and simmer for 5-6 minutes. Remove from the heat and drain. Blitz the cauliflower into fine grains in a food processor.
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Add the sliced peppers, chorizo and chillies.
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Transfer the cauliflower to a bowl and add the egg, parmesan and flour, season and mix into a dough.
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Add a layer of tomato purĂŠe, and top with chopped onions.
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Crumble over the feat cheese and sprinkle over the dried oregano. Bake in the oven for 20-30 minutes. Allow to cool and top with basil strips and serve. GASMARKSIX 7
CHEF SAYS "Precook some basmati rice with 2 teaspoons of turmeric to add colour and flavour."
CAULI CURRY 8 GASMARKSIX
CAULIFLOWER Makes 12, prep time 25 minutes, cooking time 10-15 minutes INGREDIENTS 1 medium cauliflower 100g feta cheese, crumbled 1 cup of breadcrumbs 2 spring onions, chopped 2 garlic cloves, chopped 1 free-range egg yolk 2 tbsp of flour 1 cup of chopped coriander 2 tsp of dried thyme Salt & pepper 3 tbsp of vegetable oil for frying Soft cheese, to serve METHOD Bring a deep pan of salted water to the boil, add the cauliflower and simmer for 5-6 minutes. Remove Serves 4, prep time 15 minutes, cooking time 20 minutes
from the heat and drain. In a large mixing bowl add the remainder of the ingredients. Once the cauliflower has cooled, pour it into a food processor. Using the pulse setting, blitz into a grain-like texture. Add the cauliflower to the bowl and combine with the other ingredients, using your hands to mix into a dough. Divide the dough into 12, roll in your hands to form patties. Flatten them into disks, cover and chill in the fridge for 30 minutes. Then, heat the oil over a medium heat and shallow fry each patty until golden in colour. Place on a wire tray to cool slightly. Serve with some green salad and top the fritters with a little soft cheese.
CAULI FRITTERS
INGREDIENTS 1 tbsp of ghee 1 onion, chopped 1 tbsp of freshly grated ginger 2 garlic cloves, crushed 1 tsp of turmeric 3 tbsp of curry powder 6 crushed cardamom seeds Salt & pepper 1 ½ pints of vegetable stock 1 large cauliflower, cut into medium pieces 1 can of chick peas, drained ½ cup of grated coconut 1 can of coconut milk 2 chopped red chillies to serve Cooked turmeric basmati rice, to serve METHOD In a deep pan heat the ghee over medium heat. Add the onion and ginger, sauté until the onion softens. Stir in the garlic, turmeric, curry powder and crushed cardamom seeds; season, then add the vegetable stock to the pan. Bring to the boil and then lower the heat to a simmer. Add the cauliflower, chick peas and grated coconut and milk, cover and simmer for 15 minutes. Finally, check the cauliflower is cooked. Top with chopped chillies and serve with steamed turmeric basmati rice.
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Makes 12 balls, prep time 20 minutes, cooking time 10 minutes INGREDIENTS 1 large cauliflower, washed and trimmed 1 diced onion 1 free-range egg 2 tbsp of plain flour 1 tbsp of curry paste 1 chopped red chilli Handful of chopped coriander Oil for deep frying Sweet chilli sauce to serve FOR THE CHIPS 3 large potatoes 2 tbsp of white vinegar Rock salt FOR THE SALAD 1 block of feta cheese 2 large tomatoes ½ a red onion, chopped Rock salt METHOD Boil some salted water in a deep pan. Break the cauliflower into even sized pieces and simmer for 5-6 minutes. Remove from the heat, drain in a colander and cool for 10 minutes. Blitz the cauliflower into grains in a food processor. Add the cauliflower and the rest of the ingredients to a bowl and mix. Divide the mixture into equal pieces. Roll into balls, then chill in the fridge for 30 minutes. Heat some oil in a deep pan over a medium heat, add the balls and to the oil and cook until golden. FOR THE CHIPS Boil some salted water in a deep pan with two tablespoons of vinegar. Wash the potatoes and slice into strips. Boil the potato for 5-6 minutes, remove from the heat, drain and dry on some kitchen towel. Deep fry until crispy, top with rock salt. FOR THE SALAD Cut the feta cheese into small cubes. Dice the onion, then core and dice the tomato. Mix all the ingredients together, season and add a splash of white vinegar.
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CAULIFLOWER
CAULI PEPPER SALAD Serves 4, prep time 10 minutes, cooking time 5-6 minutes INGREDIENTS 1 medium cauliflower 1 ½ tsp of turmeric 1 red pepper, diced 1 green pepper, diced 1 yellow pepper, diced 4 tbsp of pomegranate seeds 2 chopped shallots 1 tbsp of olive oil Salt & pepper 1 tbsp of white vinegar 1 cup of chopped fresh mint
METHOD Boil some salted water in a deep pan. Trim and wash the cauliflower and break into even sized pieces. Add the cauliflower and turmeric to the pan and simmer for 5-6 minutes. Remove from the heat, drain in a colander and cool for 10 minutes. Place the cauliflower into a food processor and, using the pulse setting, blitz into a grain-like texture. Empty into a glass bowl, add the chopped peppers, pomegranate, shallots, olive oil and season. Splash in the white vinegar, add the fresh mint, stir and serve. GASMARKSIX 11
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CAULIFLOWER
Makes 12, prep time 20 minutes, cooking time 45-50 minutes INGREDIENTS 200g cauliflower 1 each orange and lemon 150g brown sugar 2 free-range eggs 1 tsp vanilla essence 4 tbsp olive oil 1 tsp of mixed spice 225g self-raising flour Pinch of salt 12 cake cases
FOR THE MERINGUES Separate the egg whites into a metallic bowl. Whisk the egg whites until silky. Add the sugar a little at a time. Once the mixture is smooth and forms soft peaks, place 12 equals amounts on a lined baking tray. Using a fork, shape the meringues into circles, then bake for 45 minutes. Once the meringues are cooked, turn off the heat and leave in the
oven. This helps them to stay crisp. FOR THE FROSTING Whisk the cream cheese, icing sugar and lemon juice in a large bowl. Spread over the cupcakes and top with meringue. Dust with icing sugar and decorate with orange zest.
FOR THE MERINGUES 3 free-range egg whites 120g caster sugar Icing sugar for dusting FOR THE CREAM CHEESE FROSTING 2 tbsp of cream cheese 30g icing sugar Zest of ½ a lemon Handful of oranges strips to decorate METHOD Preheat oven to 180 degrees. Place the twelve muffin cases in a muffin tray. Bring some water to the boil in a pan, add the cauliflower and cook for 5 minutes. Zest an orange and lemon into a mixing bowl. Separately, juice the orange and lemon and add one tablespoon of each. Next, add the sugar, eggs, vanilla essence, oil and spice, mix until combined. Drain the cauliflower and leave to stand. Using the pulse mode on a food processor, blitz the cauliflower into small grains. Add the prepared ingredients to the cauliflower, mix to combine, next add the flour a little at a time. Divide mixture between paper cases. Bake for 20 minutes until a knife inserted comes out clean. Transfer to a wire rack to cool.
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5 5 DAYS TO PAY DAY
DAYS TO PAYDAY MENU Make your food go further with this meal plan of scrumptiously simple recipes that make the most of every single ingredient
ROASTED CHICKEN Serves 4, prep time 20 minutes, cooking time 45-50 minutes INGREDIENTS 1 large free-range chicken 2 tbsp olive oil Rock salt Freshly ground black pepper 2 large lemons, 1 sliced, quartered 6 garlic cloves, crushed 1 handful chopped fresh rosemary 15-20 small unpeeled potatoes Steamed mixed vegetables to serve FOR THE GRAVY 1 ½ pints of chicken stock 2 tbsp of cornflour 3 tbsp of cold water 1 vegetable stock cube Juices from the roasting tray METHOD Preheat the oven to 200 degrees. Wash and trim the chicken. Rub the chicken with oil, salt and black pepper. Place the chicken in a large roasting tray, lift the skin from the breast and slide in the lemon slices. Tuck the skin back under the chicken. Now push the garlic cloves, quartered lemon and rosemary into the chicken. Use cocktail sticks to hold the skin closed. Place the
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chicken in the oven for around 45-50 minutes. Meanwhile, bring a large pan of salted water to the boil and add the potatoes. Cook for 10-12 minutes, then drain. Place the potatoes in the tray with the chicken and baste. Sprinkle with more chopped rosemary and return to the oven. THE GRAVY Heat the chicken stock in a pan. In a cup, mix the cornflour with cold water and pour into the pan. Crush in the vegetable stock cube and bring to the boil. When the gravy has thickened, remove from the heat and leave to one side. TO SERVE After 45 minutes, check the chicken is cooked by pushing a fork into the breast; if the juices run clear, it’s cooked. When the chicken is ready, remove it from the tray and place on a serving board. Remove the potatoes from the tray, stir the juices and add to the gravy pan. Carve and serve with the roasted potatoes, steamed mixed vegetables and gravy.
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2
CHICKEN STIR FRY
Serves 4, prep time 15 minutes, cooking time 20 minutes INGREDIENTS FOR THE EGG 1 tbsp of oil 4 free-range eggs 2 tbsp of sesame oil 1 tbsp of soy sauce Salt & pepper FOR THE RICE 1 chopped red onion 2 cloves of garlic 1 tbsp of sliced fresh ginger 1 red pepper, diced 1 small tin of sweetcorn, drained 1 cup of cooked edamame peas 2 cups of cooked chicken
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1 tbsp soy sauce 1 tbsp of flaked chillies 3 cups of cooked rice Handful of chopped coriander 2 chopped spring onions to serve METHOD In a jug, whisk all the egg ingredients and season. Preheat the grill to a medium temperature. Heat the oil in a pan and pour in the eggs; move and tilt the pan, so the egg is even. Cook for 3-4 minutes. Check the underside of the egg is cooked then place under the grill for 5 minutes until golden. Remove from the heat and allow to cool, then slice into even squares and set aside.
THE RICE In a wok, heat some oil, sautĂŠ the onion, garlic and ginger. Next, add the red pepper and season, stir for three minutes. Add the sweetcorn and peas, keeping the ingredients moving in the wok. Next, add the cooked chicken, and a splash of soy sauce and stir in some chilli flakes. Then gradually stir in the cooked rice. Finally add the egg, coriander and stir for a couple of minutes. Remove from the heat and serve topped with some chopped spring onions.
5 DAYS TO PAY DAY
CHICKEN CAESAR SALAD Serves 2, prep time 15 minutes INGREDIENTS FOR THE DRESSING 1 garlic clove, crushed 4 tinned anchovies 2 tbsp of grated parmesan 5 tbsp of mayonnaise 1 tbsp of red grape vinegar ½ tsp of salt FOR THE CROUTONS 2 slices of toasted fresh bread 2 tbsp of olive oil FOR THE SALAD 1 large romaine lettuce, sliced 2 cups of sliced cooked chicken 4 anchovies, chopped Parmesan shavings Salt & pepper METHOD In a pestle and mortar, bash the garlic with the anchovies into a smooth paste. Add the grated parmesan, mayonnaise and the red grape vinegar, season to taste and mix. Chill the dressing while you prepare the croutons. Place the bread under a grill until golden, remove from the grill and brush with olive oil. Return to the grill until crisp. Remove the crusts and cut the bread slices into equal squares. Place the lettuce in a serving dish and mix with half the dressing. Top with chicken and anchovies, add the shaved parmesan. Scatter over the croutons, then drizzle with the remaining dressing and serve.
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CHICKEN & SWEETCORN SOUP Serves 4, prep time 15 minutes, cooking time 20 minutes INGREDIENTS 2 ½ pints of fresh chicken stock 2 chopped garlic cloves 1 tin of creamed sweetcorn 1 small tin of sweetcorn, drained 4 sliced spring onions, keeping some to serve 2 cups of shredded cooked chicken 18 GASMARKSIX
2 tsp of soy sauce 1 tbsp of sweet chilli sauce 2 free-range egg whites 1 tbsp of sesame oil Salt & pepper METHOD Pour the chicken stock, garlic, creamed sweetcorn, corn kernels and half the spring onion into a large saucepan over medium heat.
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Season, cover and bring to the boil. Reduce heat and simmer for 10 minutes. Add chicken, soy sauce and sweet chilli sauce and stir. Simmer for 10 minutes or until heated through. Stir in egg white and sesame oil. Remove from the heat and serve with some toasted bread and top with remaining spring onion.
5 DAYS TO PAY DAY
VEGGIE OMELETTE Serves 2, prep time 10 minutes, cooking time 10 minutes INGREDIENTS Oil for frying 1 chopped onion 1 chopped garlic clove 4 free-range eggs, beaten 1 handful of cooked green beans 1 handful of cooked butternut squash 1 handful of cooked edamame beans 10 small roast potatoes, halved 1 cup of grated mozzarella Salt & pepper
METHOD Preheat the grill to a high heat. Heat the oil in the pan and gently fry the onion and garlic until softened. Pour in the beaten egg, even out in the pan and cook for two minutes. Add the cooked vegetables and season. Place the potatoes on top, sprinkle over half the grated cheese. Place the pan under the grill until the cheese melts. Remove from the heat and add the remainder of the grated cheese and serve.
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SALALAH, OMAN
COOKING IN A STORM
Destination Oman: there may have been 90kph gales raging outside, but inside the food was just as likely to blow you away
F
or me, travel and food have always gone hand in hand. On my recent trip to Salalah in Oman, I spent the weekend at the newly opened Anantara Resort Al Baleed. I was excited to be in Oman for the first time, but even more excited about my cooking lesson – an ’Arabian Culinary Journey’ at Spice Spoons cooking academy, with Jordanian Chef de Cuisine, Muath Hamdan. Chef Muath has been with the resort from the beginning of June 2016; he was previously Sous Chef at the KGril Restaurant at the Kempinski, Palm Jumeirah, Dubai, before relocating to Salalah. This was supposed to be an alfresco cooking experience at the poolside kitchen, but thanks to 90kph winds sweeping across the resort, we were relocated inside to Chef Muath’s test kitchen. At the entrance of the kitchen, a small dining table had been set out with recipe cards, aprons and chef hats.
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Chef Muath explained the menu that he had prepared, starting with a parsley salad – Tabbouleh, traditionally served as a Mezza sharing dish – followed by Samkeh Harra – fresh Lebanese fish served with rice and bread. This dish hails from Tripoli, Lebanon, and although the original recipe
has been changed over the years, the basis is still the same: baked fish with a delicious pepper, tomato, cumin and coriander spicy sauce. So, hat and apron on, I fired up the stove and got cooking under the watchful eye of Chef Muath. However, I didn’t mention to chef Muath the fact that I have some experience in the kitchen, until he complimented me on my cooking skills. I did at that point tell him about GMS and that I would share my amazing experience.
TRAVEL FACTS
Getting there: FlyDubai have direct flights from Dubai to Salalah, from Dh300. Book at FlyDubai.com Staying there: Anantara Resort Al Baleed premier sea view rooms start from Dh1,400 per night. For bookings see Salalah.anantara.com. Telephone +968 2322 8222 For reservations res.aabs@anantara.com
TASTE OF ARABIA
TABBOULEH SALAD
Serves 2, prep time 20 minutes INGREDIENTS ½ cup of bulgur wheat 2 cups of chopped parsley 1 garlic clove, chopped Handful of chopped fresh mint 2-3 tbsp of olive oil Squeeze of lemon juice Salt & pepper TO SERVE Baby lettuce leaves Diced tomato Pomegranate seeds Lemon slices Mint leaves METHOD Soak the bulgur wheat in hot water for 10 minutes and then drain the excess water. Place the parsley, garlic and mint in a bowl, then add the oil, lemon juice and season. Stir in the bulgur wheat and serve with the lettuce leaves. Top with the tomato, pomegranate, lemon slices and fresh mint leaves.
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TASTE OF ARABIA
LEBANESE SPICY FISH Serves 2, prep time 4 hours (including marinade time), cooking time 30 minutes INGREDIENTS 2 large grouper fish fillets 2 tbsp of olive oil Salt and pepper FOR THE SAUCE 1 chopped white onion 2 cloves of garlic, chopped 2 tbsp of tomato paste 1 tomato, cored and diced ½ red pepper, diced ½ green pepper, diced ½ yellow pepper, diced 1 tsp of cumin powder ½ tsp ground coriander 1 cup of chopped coriander 2 tbsp of lemon juice 1 cup of warm water (optional) TO SERVE Toasted pine nuts Lemon slices Coriander sprigs METHOD Marinate the fish fillets with oil, salt and pepper and oil for 2-4 hours. Preheat the oven to 180 degrees. In a pan heat some oil on a low heat and cook the fish for a minute on each side. Remove from the heat and place in the oven for 20-30 minutes. To prepare the sauce, sauté the onions and garlic over a medium heat until softened. Add the tomato paste, chopped tomato, peppers, spices, herbs and lemon juice. Stir and simmer on a low heat for about 10 minutes. As the sauce thickens, you may need to add some water. When the fish is cooked, remove from the oven and place on a plate. Pour over the sauce and top with pine nuts, lemon and chopped coriander. GASMARKSIX 23
IN THE SOUP
Steaming bowls of comforting and nutritious deliciousness
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RECIPE CARDS
CREAMY MUSHROOM SOUP 1 pint of fresh cream Chopped chives to serve
Serves 4, prep time 25 minutes, cooking time 50 minutes INGREDIENTS 1 tbsp of butter 1 large onion, chopped 2 garlic cloves, chopped Salt and pepper ½ tsp of cumin seeds 2 pints of hot vegetable stock 3 punnets of mushrooms, chopped Handful of basil 1 tbsp of mushroom soy sauce
METHOD In a large pan melt the butter, then add the onion and garlic. Season and sauté the onions until they are soft. Add the cumin seeds, pour in the vegetable stock and bring to the boil. Next add the mushrooms, basil and soy sauce. Let the pan simmer for 40 minutes until the mushrooms have soaked up the stock. Pour in the cream and stir, bring back to the boil and turn off the heat. Using a handheld blender carefully blitz the soup in the pan until it’s a smooth texture. Finally, ladle into bowls and serve topped with some chopped chives and fresh bread.
ROASTED TOMATO SOUP
Serves 4, prep time 10minutes, cooking time 1 hour INGREDIENTS 10 large beef tomatoes 2 tbsp of olive oil 1 tsp of sugar Pinch of rock salt 2 tbsp of balsamic gel 2 pints of vegetable stock 4 garlic cloves, crushed A bunch of fresh basil Salt & pepper 2 tbsp of mascarpone cheese, plus extra to serve
METHOD Preheat the oven to 180 degrees. Wash and core the tomatoes. Place on a baking tray, coat with olive oil, sprinkle with sugar and salt. Even the tomatoes in the tray and drizzle with the balsamic gel. Place in the oven for one hour. After 30 minutes, in a large pan pour in the vegetable stock, add the garlic and basil, season and bring to the boil. Simmer the stock for 20 minutes. When the tomato skins are soft, remove from the oven, loosen from the pan and pour into the stock. Add in two tablespoons’ of mascarpone cheese. Simmer for 10 minutes then remove from the heat. Next, either in a liquidiser or with a handheld blender, blitz the soup until smooth. Serve with a blob of cheese and fresh toasted bread.
ROASTED PEPPER SOUP Serves 4, prep time 10 minutes, cooking time 1 hour (to roast the peppers), 25 minutes for the soup INGREDIENTS 6 large red peppers 2 tbsp of olive oil ½ garlic bulb cut horizontally 2 tbsp of brown sugar 1 tsp of salt 1 chopped onion 1 tsp of cumin seeds 2 pints of vegetable stock Salt & pepper A bunch of fresh basil, keeping some to serve 3 tbsp of plain yoghurt, keeping some to serve 1 tbsp of honey Drizzle of olive, to serve
METHOD Preheat the oven to 200 degrees. Wash and cube the peppers, removing the core and seeds. Place in a baking dish and coat with 1 tbsp of oil, add the garlic bulb to the centre. Sprinkle with brown sugar and salt, then place in the oven for an hour. When the peppers are soft, remove from the oven and set to one side. Heat the remaining oil in a deep pan and add the onion and cumin seeds. Sauté the onions until they are soft. Add the vegetable stock, season and bring to the boil. Simmer for five minutes, pour in the peppers. Add the fresh basil, yoghurt and honey. Stir and simmer for a further ten minutes. Finally, blend the soup in the pan with a handheld blender or in a liquidiser. Serve topped with a dollop of yoghurt, a drizzle of oil and chopped basil.
VEGAN POTATO & CARROT SOUP
Serves 4, prep time 15 minutes, cooking time 25 INGREDIENTS 3 pints of vegetable stock 4 carrots, peeled and sliced 2 large potatoes, peeled and diced 1 tbsp of grated ginger ½ tsp of freshly ground nutmeg 1 garlic clove, chopped Salt and pepper Basil pesto to serve
METHOD Boil all the ingredients in a large pan for 25 minutes until the vegetables soften. Season and remove from the heat. Blitz with a handheld blender until smooth. Serve with some warm bread and top with some basil pesto (if serving to non-vegans, otherwise use vegan-friendly pesto or skip). GASMARKSIX 25
TASTY STAPLES
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ROCKET & WALNUT PESTO INGREDIENTS 3 handfuls of rocket leaves 4 tbsp of grated parmesan 3 chopped garlic cloves A handful of walnuts 3-4 tbsp of olive oil Salt & pepper METHOD Place the ingredients in a food processor, blitz into a smooth paste. Store into an airtight container and chill in the fridge.
TASTY STAPLES
ROASTED RED PEPPER & TOMATO CHUTNEY Makes 2kg, Prep time 10 minutes, cooking time 1 hour 40 minutes INGREDIENTS TO BAKE 3 large tomatoes, quartered and de-seeded 2 red peppers, cubed 6 chopped garlic cloves 1 cup dark brown sugar 1 chopped red chilli 2 sprigs of rosemary 1 tbsp of allspice 1 tbsp of grated ginger 1 tbsp ground cumin seeds Salt & pepper 2 tbsp of olive oil TO SIMMER 1 tbsp oil 10 silver skinned onions chopped Handful of chopped coriander 100ml red grape vinegar ½ cup raisins ½ cup dried cranberries
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METHOD
Preheat the oven to 200 degrees. Add the tomato, red pepper and the remainder of the bake ingredients. Using your hands, mix all the ingredients together, ensuring they are covered with oil. Cover with foil and bake in the oven for an hour. When it is 15 minutes before the end of the cooking time, remove the foil and return the tray to the oven. Meanwhile, in a pan, gently heat some oil and add the simmer ingredients. Next, add the baked peppers and tomatoes, stir and reduce the heat, simmer for 15-20 minutes until the moisture has evaporated. The chutney should be a sticky and thick consistency. Remove from the heat and allow to cool. Pour into a sterilised jar and chill in the fridge.
CHILLI SOY SAUCE Mix three table spoons of dried chilli flakes with one cup of soy sauce. Store in an airtight container. Perfect with rice dishes or to spice up a stir fry.
5 ROAST PORK DISHES
5
ROAST PORK DISHES
Go the whole hog with scrumptious and succulent pork recipes encompassing Asian, Middle Eastern and American influences for a taste-bud extravaganza
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COOK THE COVER
SHREDDED PORK NOODLES
Serves 4, prep time 15 minutes, cooking time 1 hour 30 minutes INGREDIENTS FOR THE PORK Medium pork loin 3 tbsp of honey 2 tsp of all-purpose seasoning 1 tbsp of rock salt, plus extra for sprinkling 3 crushed garlic cloves 3 sprigs of thyme FOR THE STIR-FRY 4 nests of vermicelli pasta 1 tsp of turmeric 1 tbsp oil for frying 1 onion, chopped 1 garlic clove, chopped 1 tbsp of chopped fresh ginger 1 red pepper, sliced ½ tsp of chilli flakes 1 tbsp of soy sauce 3 cups of shredded pork 2 halved boiled free-range eggs, to serve Lime wedges, to serve Chopped coriander stalks, to serve METHOD SLOW ROASTED PORK LOIN Preheat the oven to 200 degrees. Place the pork on a baking tray, brush with honey, add the seasoning, salt, garlic and thyme. Place in the oven for an hour and a half, basting halfway through the cooking time. Twenty minutes before removing the pork from the oven, sprinkle over some more rock salt and turn up the heat to 220 degrees for the remaining time. When done, take the pork out from the oven and allow to stand for 10 minutes. Then, remove the skin from the pork and, using two forks, tear the meat into shreds (you will need around three cups). FOR THE STIR-FRY Place the vermicelli and turmeric in a bowl and cover with boiling water; leave to soak. When soft, strain the excess water from the noodles, and leave to drain. Next, heat some oil in a wok, add the onion, garlic and ginger. Add the pepper, chilli flakes and soy sauce. Stir, add the shredded pork, then stir in the noodles. When all the ingredients are combined remove from the heat, serve topped with halved boiled eggs, lime wedges and chopped coriander stalks.
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5 ROAST PORK DISHES
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BBQ PORK IN FLATBREAD Serves 4, prep time 20 minutes, cooking time 7-8 hours for the pork INGREDIENTS Slow roasted pork loin 4 flatbreads FOR THE BBQ SAUCE 2 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, chopped ½ can of chopped tomatoes 2 tbsp tomato purée 1 tbsp brown sugar 2 tbsp Worcestershire sauce 2 tbsp chipotle Tabasco 1 tsp cayenne pepper 2 tbsp white vinegar 3 tsp of brandy (optional) FOR THE FILLING 1 ripe avocado, cubed 2 large tomatoes, cored and cubed Handful of coriander Handful of beetroot shoots Lime to serve
ROASTED PORK NOODLE SOUP Serves 4, prep time 25, cooking time 45 minutes INGREDIENTS 2 tbsp of vegetable oil 1 chopped onion Pinch of salt 2 pints of vegetable stock 1 tbsp of diced fresh ginger 2 garlic cloves, chopped Handful of coriander leaves 3 green chillies, chopped 2 tbsp of soy sauce 12 mini sweetcorns 20 sugar snaps 4 nests of vermicelli 4 large strips of cooked pork Handful of chopped coriander stalks 30 GASMARKSIX
METHOD Heat some oil in a large pan and sauté the onions, salt and stir. Then add the stock, ginger and garlic. Simmer for 15 minutes, add the coriander leaves and chillies. Bring to the boil and simmer for 5 minutes. Pour in the soy sauce, add a pint of boiling water. Add the sweetcorn and sugar snaps; cook for 10 minutes. Drop in the vermicelli and simmer for about 5 minutes until soft. Lower the heat and add the chopped pork, simmer for 10 minutes. Sprinkle in the coriander stalks, keeping some to serve, then remove from the heat. Give the pan a final stir; serve in soup bowls and top with coriander stalks.
METHOD FOR THE BBQ SAUCE Place the oil in a saucepan over a low heat, add the shallots, and cook for 5 minutes until they soften. Add all the other ingredients; stir and bring to the boil. Turn down heat to medium and cook for a further 20 minutes, stirring until all the sugar dissolves. Remove from the heat and set to one side to cool slightly. Then pour the BBQ sauce into a liquidiser, or use a handheld blender, to blitz until smooth. FOR THE FILLING Place the slow-cooked pork loin in a dish and, using two forks, start to shred the meat. Next, add the BBQ sauce and mix, coating the meat. Place the flatbreads on a flat surface; add some pork and layer on the avocado, tomato, coriander and beetroot shoots, squeeze over some lime juice, fold the bread over the filling and serve.
5 ROAST PORK DISHES
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BBQ PULLED PORK PIZZA Serves 2, prep time 10 minutes, cooking time 25 minutes INGREDIENTS FOR THE BBQ SAUCE 1 tbsp of olive oil 2 small chopped shallots 1 garlic clove, crushed 6 tbsp of ketchup 2 tbsp of red wine vinegar 2 tbsp of chipotle Tabasco 3 tbsp of brown sugar 1 tsp of cayenne pepper 1 tsp of paprika Salt & pepper 2 shots of whisky (optional) FOR THE BASE 2 cups of shredded pork 2 cups of BBQ sauce 1 large flatbread 2 handfuls of mozzarella cheese 1 handful of sliced leeks 3 soft fried free-range eggs 10 sliced pickled gherkins 1 handful of sliced Romaine lettuce METHOD Heat some oil in a pan and add the shallots and garlic and cook until softened. Add the ketchup, red wine vinegar and Tabasco, reduce the heat and simmer for two minutes. Next, add the brown sugar, cayenne pepper, paprika and season. Simmer on a low heat for 15 minutes. Then turn off the heat and stir in the whisky, cover the pan and allow to cool. Next, preheat the oven to 180 degrees. Place the shredded pork into a bowl, add the BBQ sauce and combine, keeping two tablespoons of BBQ sauce to serve. Cover a baking sheet with greaseproof paper, lay the bread on the sheet and spread over the BBQ pork mix. Top with cheese and half the leeks. Place in the oven until the cheese has melted. While the bread is in the oven, cook the fried eggs. Remove the bread from the oven, top with the remainder of the leeks, sliced pickles and lettuce. Place the eggs on the bread and the rest of the BBQ sauce, season and serve.
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5 ROAST PORK DISHES
BROWN RICE, WITH CASHEW NUTS, PORK & SOYBEANS Serves 4, prep time 10 minutes, cooking time 15 minutes INGREDIENTS FOR THE EGG 4 free-range eggs 1 tbsp of sesame oil 1 tbsp of soya sauce 1 tbsp of coconut oil FOR THE RICE 2 cups of cashew nuts 2 cups of cooked pork Salt and pepper 1 stock cube 1 cup of soybeans 2 red chillies, chopped 2 cups of cooked brown rice METHOD FOR THE EGGS Break the eggs into a jug and add the sesame oil and soy sauce and
whisk. Heat the coconut oil in a pan and pour in the eggs; move and tilt the pan so the egg is even. Keep the heat at a medium temperature and cook for 3-4 minutes. Check the underside of the egg is cooked then place under the grill for 5 minutes. Remove from the heat and allow to cool, then slice into even squares. FOR THE RICE In the same pan heat some more coconut oil and gently toast the cashew nuts. Then add the cooked pork and season, break in the stock cube and add ½ a cup of water, simmer for a couple of minutes, then add the soybeans and chillies. Stir until the beans heat through then add the rice and stir, then finally add the egg. Top with the remainder of the chillies and serve. GASMARKSIX 33
FB FOUR WAYS WITH FLATBREAD From simple suppers to fancy hors d’oeuvres, the humble flatbread is a surprisingly versatile base for every occasion
MEATBALLS IN FLATBREAD WITH HUMOUS
Serves 4, prep time 45 minutes, cooking time 1 hour 15 minutes INGREDIENTS FOR THE MEATBALLS 350g of minced beef 1 free-range egg 6 cream crackers Salt and pepper ½ tsp mixed herbs 1 tsp of cumin seeds 1 tsp of turmeric 1 red onion, chopped 2 tsp olive oil
FOR THE SAUCE 2 garlic cloves, finely sliced 1 tin of chopped tomatoes 34 GASMARKSIX
3 tsp of balsamic gel 3 tbsp tomato purée
TO SERVE 4 flatbreads Fresh humous Sliced lettuce 1 chopped tomato A few sprigs of coriander METHOD Place the minced beef in a large bowl and add an egg. Crush the cream crackers in a bag and add to the bowl. Season, then add the dried ingredients. Add a chopped red onion and with a fork mix the
ingredients together. Once the ingredients have combined, divide into four and keep dividing the amounts – you should have at least twelve balls. Roll the meat in your hands. When all the mixture is rolled, chill in the fridge for 20 minutes. Next, gently heat some oil in a large frying pan and brown the balls to seal the meat. Once all the meatballs are brown, turn off the heat and leave to stand. Meanwhile, in another pan, lightly fry the garlic. Add the chopped tomatoes, season, and add
a splash of the balsamic gel. Leave to simmer for 10 minutes, and then add the tomato purée. Stir well, then add the meatballs and simmer for 45 minutes – the sauce should thicken slightly. Heat the flatbreads in the microwave and then place on a serving tray. Add a layer of humous, then add the meatballs and top with lettuce and chopped tomato, fold the breads over, top with coriander and serve with some extra humous.
B
FLATBREAD
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EGG & SALMON CUPS Makes 6, prep time 10 minutes, cooking time 30 minutes INGREDIENTS 3 flatbreads ½ onion, chopped 12 free-range eggs 3 slices of smoked salmon, cut into strips ½ red pepper, chopped A few caper berries 120g grated mozzarella Cayenne pepper Mixed dried herbs METHOD Preheat the oven to 180 degrees. Grease a large six-cup tray with butter.
CHORIZO, PEPPER & MOZZARELLA PIZZA Makes 6, prep time 10 minutes, cooking time 15-20 minutes INGREDIENTS 2 flatbreads 4 tbsp of tomato purée 1 red onion, chopped 1 garlic clove, chopped 2 sliced tomatoes 120g mozzarella cheese 1 tomato, cored and diced 3 sliced gherkins 1 red pepper, sliced ½ cup of chopped chorizo Salt & pepper 1 tsp of oregano
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METHOD Preheat the oven to 180 degrees. Place a flatbread on a baking sheet and spread over two tablespoons of tomato purée. Add the other bread and add more tomato purée. Top with onion, garlic and tomato slices. Then break over the mozzarella, diced tomato and the gherkins. Place the red peppers on top with the chorizo. Season and sprinkle with the oregano. Cook in the oven for 15-20 minutes until the cheese has melted. Remove from the oven. Slice and serve.
Using a saucer as a guide, cut out circles in the flatbreads. Quickly run the bread under cold water then press into the tray cups, pressing firmly into the corners. Place the onion into the cups and break in one egg, add the salmon then crack in a second egg. Top with the chopped pepper and capers; add the cheese and sprinkle with the dried herbs and cayenne pepper. Place in the oven for 30 minutes until the cases crisp and the cheese has melted.
FLATBREAD
BLACK BEAN CHILLI IN BREAD CUP Serves 6, prep time 50 minutes, cooking time 1 hour INGREDIENTS FOR THE CHILLI 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 400g minced beef 1 small chopped red chilli ¼ tsp of ground chilli flakes 1 tsp of ground coriander seeds 1 can of chopped tomatoes 2 tbsp of tomato ketchup 2 tbsp of chipotle Tabasco sauce 1 cup of vegetable stock
1 can of black beans, drained and rinsed FOR THE CASES 4 flatbreads FOR THE TOPPING Greek yogurt 6 jalapeño slices, chopped Sliced red pepper A few coriander stalks, chopped Cayenne pepper to dust METHOD FOR THE CHILLI Heat the oil in a frying pan over a medium heat. Add the onions and crushed garlic, cook until the onions
start to soften. Break the mince into the pan and stir until the meat is evenly browned. Then add and stir in the remainder of the ingredients. Reduce the heat and simmer for 10-15 minutes or until the sauce thickens. FOR THE CASES Preheat the oven to160 degrees. Place the bread on a flat surface and using a small saucer as a guide cut four circles from each bread and discard the remainder. Grease a bun tray with margarine, add a good layer so the cases
don’t stick. Slightly moisten each of the circles with cold water so they are like thin pastry. Place bread over the bun tin and push down in the centre. If needed add some more water to neatly line each of the tins. Place the tray in the oven for around twenty minutes until the cases are crisp. Next gently remove the cases and arrange on a serving tray. Add some chilli to each case, top with yoghurt, chopped jalapeños, red pepper and chopped coriander, finally dust with some cayenne pepper. GASMARKSIX 37
ROLL OUT THE PASTRY
Pastry doesn’t have to be complicated – these mouthwatering recipes make use of seasonal vegetables and pre-made puff pastry for deceptively easy yet sophisticated dishes 38 GASMARKSIX
PASTRY
TOMATO & ONION TART Serves 6, prep time 10 minutes, cooking time 25-30 minutes INGREDIENTS 1 tbsp olive oil 2 red onions, thinly sliced Rock salt & black pepper 1 tbsp of brown sugar 2 cloves of garlic, chopped 1 tbsp of balsamic gel 1 sheet of pre-made puff pastry 1 beaten free-range egg, to glaze 1 ½ kg of mixed cherry tomatoes, halved 20 fresh anchovies 8 basil leaves thinly sliced Green salad, to serve METHOD Preheat the oven to 180 degrees. Heat some oil in a pan on a medium heat, add the sliced onion and season. When the onions become soft, add the brown sugar, garlic and balsamic gel. Keeping stirring, then add a splash of water to dissolve the sugar. When the onions are caramelised, remove the pan from the heat and leave to cool. Next, grease a baking tray and roll out the pastry. Using a sharp knife, make cuts 4cm in from each edge. Brush the outside of the pastry with egg wash and sprinkle with sea salt. Add the onion to the middle of the pastry and spread out to the edge, leaving a 4cm border all around. Top with the cherry tomatoes and bake for 20-25 minutes until the pastry is golden. Finally, top with anchovies and basil strips, then serve with a fresh green salad.
SPINACH & WALNUT PARCELS Makes 12, prep time 15 minutes, cooking time 20-30 minutes INGREDIENTS 4 bunches of spinach 12 squares of puff pastry 8 tbsp of cream cheese Fresh black pepper 1 red onion, diced 1 free-range beaten Egg to glaze Black sesame seeds 50g chopped walnuts 1 spring onion, chopped METHOD Preheat the oven to 200 degrees. In a steamer or microwave, cook the spinach, then squeeze out as much
water out as you can. Finely chop the spinach and leave it to drain further. Meanwhile, line a baking tray with greaseproof paper. Arrange the pastry squares evenly on the tray Then combine the spinach with cream cheese and season with black pepper. Add the chopped red onion, then place a spoonful of the mixture to the centre of each pastry square. To close the parcels pull each corner to the middle, stretching the pastry if you need to. Brush with egg and sprinkle with sesame seeds. Place in the oven for 20-30 minutes until the parcels are golden. Finally, top with chopped walnuts and spring onion, and serve. GASMARKSIX 39
PASTRY
ASPARAGUS & RICOTTA CHEESE TART Serves 6, prep time 15 minutes, cooking time, 25-30 minutes INGREDIENTS 1 pack of puff pastry 1 beaten free-range egg, to glaze Rock salt 250g of ricotta cheese Grated rind of a lemon 1 chopped garlic clove 1 free-range egg 1 tbsp of plain flour 1 tbsp of chopped fresh dill 2 bunches of asparagus, washed and trimmed 1 tbsp of olive oil Fresh black pepper TO SERVE Parmesan shavings Garlic shoots Fresh green salad METHOD Preheat the oven to 180 degrees. Line a baking sheet with baking parchment and roll out the pastry. With a sharp knife cut a rectangle 3cm inside the edge of the pastry. Brush the egg wash around the edges and sprinkle with rock salt. In a bowl, combine the ricotta cheese, lemon rind, garlic, egg, flour and chopped dill. Spread the mix over the pastry, keeping inside the centre. Next, coat the asparagus with olive oil and place on the cheese, alternating the direction of each stalk. Add some black pepper and place in the oven for 25-30 minutes until the pastry is golden in colour. When the tart is cooked remove from the oven, top with parmesan shavings and garlic shoots. Finally,  serve with a fresh green salad.
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Design & Art Direction marksetchfield.com
TOMATO & FETA CHEESE SQUARES Makes 12, prep time 10 minutes, cooking time 25-30 minutes INGREDIENTS 12 squares of puff pastry 1 beaten free-range egg, to glaze 3 tbsp of pesto 3 large beef tomatoes, sliced Dried mixed herbs 1 large block of feta cheese Salt & pepper Chopped spring onion, to serve Balsamic gel, to serve
METHOD Preheat the oven to 200 degrees. Line a baking tray with greaseproof paper. Arrange the pastry squares evenly on the tray and brush with egg. Add a teaspoon of pesto to the centre of each square and top with sliced tomato, sprinkle over some dried herbs. Crumble over half the block of feta. Season, then place in the oven for 25-30 minutes until the pastry is golden. Remove the squares from the oven; top with the remaining feta and spring onion, allow to cool for five minutes. Add a drizzle of balsamic gel and serve.
DESIGN | ART DIRECTION FOOD STYLING | PHOTOGRAPHY
SEAFOOD
CATCH OF THE DAY
From traditional British fish and chips, to succulent prawn curry and Mediterranean pasta, these fresh fish dishes show seafood at its best
BEER BATTERED COD, WITH TWICE-FRIED CHIPS, TARTARE SAUCE, MUSHY PEAS & ONION RINGS Serves 2, prep time 10 minutes, cooking time 20-25 minutes INGREDIENTS FOR THE BATTER 200g of plain flour 250ml of cold beer FOR THE CHIPS 1 tbsp of white wine vinegar 2 large russet potatoes, peeled and cut into 2cm strips 1 litre of vegetable oil for deep frying FOR THE TARTER SAUCE 4 tbsp of mayonnaise 1 free-range egg yolk 1 chopped fresh parsley 15 mini gherkins, chopped 15 caper berries, chopped Juice of 1 lemon Rock salt FOR THE MUSHY PEAS 1 cup of edamame beans A little water 2 tsp of butter Salt & pepper
METHOD In a mixing bowl, combine the beer and flour a little at a time. Keep mixing until it’s smooth and the consistency of pancake batter. Cover the bowl and chill in the fridge. Next, boil some water in a deep pan with vinegar. Peel and cut the potatoes into 2cm strips and cook for 20 minutes. Remove from the heat, drain, return to the pan then cover with cold water. Once cooled, place on a towel to soak up the excess water. Next, prepare the tartare sauce, combine the mayonnaise and egg yolk. Add the chopped ingredients, lemon juice and season to taste, cover and chill in the fridge. Now, heat some salted water in a pan and cook the peas until soft. Mix the peas with a little water and in a food processor blitz into a purée, mix in butter and season, then set to one side. In a wok heat the oil over high heat, when the oil starts to smoke gently
lower a handful potatoes into the oil. Using a mesh spoon keep the potato moving, so the chips don’t stick. When golden in colour remove from the oil, place on some kitchen towel to drain off the excess oil. Next, coat each cod fillet with flour, then dip into the batter. Let the excess batter drain off and lower into the oil. Cook the fish for 4-5 minutes on each side. Then use the remainder of the batter to coat the onion rings, drop them one-byone into the batter for around a minute on each side. Repeat the process until all the rings are cooked. Place on some kitchen towel to drain the excess oil and sprinkle with rock salt. Next, return the chips to the oil and cook for one minute, drain off the excess oil. Reheat the mushy peas and serve the fish and chips with the onion rings, tartare sauce and lemon wedges to garnish.
FOR THE FISH 2 medium cod fillets 4 tbsp of plain flour FOR THE ONION RINGS 1 large white onion cut into thick slices and separated Rock salt to serve GASMARKSIX 43
SMOKED HAMOUR WITH FRESH PESTO LINGUINE & CAPERS Serves 2, prep time 20 minutes, cooking time 15 minutes INGREDIENTS FOR THE PESTO 2 tbsp of pine nuts 2 large bunches of basil 4 tbsp of olive oil 2 tbsp of grated Parmesan 1 garlic clove chopped Pinch of rock salt Zest of ½ lemon FOR THE PASTA 250g of linguine, cooked 3-4 tbsp of fresh pesto 150g of peppered smoked hamour fish Handful of capers Olive oil to drizzle Juice of ½ a lemon Ground black pepper 10 basil leaves, thinly sliced
JUMBO PRAWN BHUNA WITH ORGANIC WILD RICE Serves 4, prep time 15 minutes, cooking time 20 minutes INGREDIENTS 1 tsp cayenne pepper ½ tsp ground turmeric 2 garlic cloves, chopped 1 ½ tsp garam masala 2 tbsp lemon juice 1 tbsp of fish sauce 500g peeled jumbo prawns 2 tbsp of oil 1 large onion, diced 2 chopped dried chillies 1 tsp salt 4 tbsp of water 2 tablespoon chopped fresh coriander 2 large tomatoes, cored and diced 3 cups of wild organic rice, cooked 44GASMARKSIX
METHOD Place the cayenne pepper, turmeric, chopped garlic, garam masala, lemon juice and fish sauce in a bowl. Add the peeled prawns and mix together, leave to marinate for 30 minutes. Next, heat the oil in a deep pan; cook the onion on a low heat until golden brown. Add the prawns, chilli flakes, salt and water. Cook for 5 minutes until prawns are heated through, (don’t overcook the prawns otherwise they become tough) add the coriander and chopped tomato. Cook for a further 5 minutes, then remove the pan from the heat and allow to stand for 5 minutes. Serve with wild rice, topped with more fresh chopped coriander.
METHOD FOR THE PESTO Gently toast the pine nuts in a frying pan until golden, then allow to cool. Place the remainder of the pesto ingredients in a food processor and blitz until smooth. FOR THE PASTA Put the cooked and drained linguine in a large mixing bowl. Add the fresh pesto and mix thoroughly. Next, serve into two pasta bowls, flake over the smoked fish and add the capers. Add a drizzle of olive oil, a squeeze of lemon juice, black pepper and fresh basil, then serve.
SEAFOOD
SMOKED TROUT ROLLED IN GRILLED AUBERGINE WITH FRESH PESTO ON TOAST Make 4, prep time 15 minutes, cooking time 10-15 minutes INGREDIENTS 3 tbsp of olive oil 1 aubergine 4 slices, of wholegrain bread 4 tbsp of pesto 1 chopped spring onion 1 smoked trout fillet Lettuce leaves, to serve Torn basil leaves, to serve METHOD Heat some oil on a medium heat in a griddle pan. Slice the aubergine into thin strips and place in the pan. Grill both sides on a medium heat for a few minutes. Once the slices are soft, remove from the heat. Remove the excess oil from the pan and toast the bread on both sides. Place the aubergine on a chopping board and add a layer of pesto, sprinkle over some of the spring onion. Flake the trout into a pile at one end of the aubergine and roll. Next, arrange the lettuce leaves and toast on a serving tray. Add a layer of pesto to each slice of toast and place the rolled aubergine in the centre. Top with the remainder of the spring onion, torn basil leaves and serve. GASMARKSIX 45
BANANA CHOCOLATE ICE CREAM Serves 4, prep time 10 minutes, plus 4 hours, including freezing time INGREDIENTS 4 ripe bananas 4 dessert spoons of Nutella 2 ½ tsp of cocoa powder TO SERVE Fresh raspberries Flaked almonds METHOD Peel four ripe bananas, place in an airtight bag and freeze for two hours. Once they have frozen, break into pieces and place in a food processor. Add four dessert spoonfuls of Nutella and two teaspoons of cocoa powder. Blitz the mix until it’s smooth in texture. Pour into a plastic container, cover and return the freezer for 3-4 hours. Serve topped with fresh raspberries and flaked almonds.
RASPBERRY PARADE Tart berries and smooth chocolate make the perfect paring in these indulgent cocoa confections
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DESSERTS
CHOCOLATE COOKIE & RASPBERRY TART Prep time 15 minutes, plus two hours to chill INGREDIENTS 250g choc-chip cookies 3 tbsp of melted butter 250ml of double cream 200g plain chocolate 1 tsp of vanilla essence 100g frozen raspberries 1tbsp of icing sugar Cocoa powder to dust Fresh raspberries to decorate
METHOD Place 200g of the cookies in a food processor and blitz into crumbs. Add the melted butter and pulse until combined. Grease and line a tart tin. Press the mixture into a flan tray and chill in the fridge until set. Add half the cream to a pan and bring to the boil, remove from the heat and break in the chocolate. Stir until the chocolate has melted, allow to cool for 10 minutes. Whisk the remainder of the cream, and vanilla
essence, then fold in the chocolate mixture. Pour half the mixture over the biscuit base and allow to set. Next, mash the frozen raspberries together with the icing sugar. Spread the raspberries over the chocolate base and crush over the remainder of the cookies. Top with the rest of the chocolate mix, chill for two hours until firm. Finally, dust with cocoa powder and top with fresh raspberries and serve. GASMARKSIX 47
DESSERTS
BEETROOT, CHOCOLATE & WALNUT BROWNIES Makes 12, prep time 15 minutes, cooking time 30 minutes INGREDIENTS 200g cooked beetroot 175g butter, coarsely chopped 255g brown sugar 250g dark chocolate drops 2 free-range eggs 75g plain flour 150g cocoa powder 1 tbsp of Nutella 48 GASMARKSIX
Âź tsp mixed spice 100g chopped walnuts Handful of fresh raspberries, keeping some to serve Icing sugar, to dust METHOD Preheat oven to 180C. Grease and line a 20cm square cake tray with baking paper, allowing sides to overhang. Blitz the beetroot in a food processor until finely chopped.
Place beetroot, butter, brown sugar and chocolate drops in a saucepan over medium heat. Stir until melted. Pour into a bowl, add the eggs. Fold in the flour, cocoa powder, Nutella and mixed spice. Then add walnuts. Pour into the prepared pan. Bake for 30-40 minutes or until centre is just firm. Cool in the tray. Cut into equal squares. Top with raspberries and dust with icing sugar.
RECIPE CARDS
AFTERNOON DELIGHTS Decadent desserts and teatime treats to tickle your sweet tooth
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RECIPE CARDS CARROT & RAISIN CAKE WITH CREAM CHEESE
MIXED FRUIT PAVLOVA
Serves 8-10, prep time 20 minutes, cooking time 1 hour 15 minutes
Serves 4, prep time 20 minutes, cooking time 1 hour
INGREDIENTS 2 free-range eggs 140ml vegetable oil 200g light brown sugar 280g grated carrots 170g raisins 170g self-raising flour 1 pinch of salt ½ tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp freshly grated nutmeg ½ tsp mixed spice FOR THE ORANGE CREAM CHEESE ICING 230g cream cheese 55g butter, at room temperature 1 tsp vanilla extract 285g icing sugar, sifted Zest of 1 orange Chopped walnuts
METHOD Preheat the oven to 150 degrees. Grease and line a loaf tin with greaseproof paper. Beat the eggs in a bowl, add the oil, brown sugar, grated carrots and raisins. Sift in the remainder of the ingredients and mix. Pour the mixture into the tin, even out then bake for 1 hour, 15 minutes, or until a knife comes out clean. Remove from the oven and allow the cake to cool in the tin for about 5 minutes, then tip out onto a wire rack and allow to cool. FOR THE ICING Combine the cream cheese and butter. Add the vanilla extract, icing sugar and finely grated orange zest. Mix until the frosting is smooth. Using a spatula, spread the frosting evenly all over the cake. Press the chopped nuts around the edge the cake.
INGREDIENTS 3 free-range eggs 120g caster sugar 1 pint of double cream 115g raspberries 115g strawberries 115g pineapple cubes 115g uchuva fruits Icing sugar to dust
about 15cm in diameter. Use a fork to shape the mixture into what looks like a flan case. When you’re happy with the shape, place in the oven at 150 degrees for one hour. After an hour, turn off the heat and leave in the oven to cool. Once cooled, whip the cream and line the meringue base. Add the raspberries, strawberries, pineapple and uchuva, finally dust with icing sugar.
METHOD Separate the eggs and place the egg whites in a large bowl. With an electric whisk, start whisking. Once the eggs have thickened, add the caster sugar one spoon at a time. As the sugar is added the eggs should start to look silky in texture. When all the sugar is added and the egg whites form soft peaks, you’re done. On a baking tray lined with baking parchment, start building a circular base of meringue
SCONES WITH CLOTTED CREAM & JAM
PINEAPPLE, GINGER & COCONUT CAKE
Serves 6, prep time 30 minutes, cooking time 10 minutes
Serves 8, prep time 30 minutes, cooking time 1 hour
INGREDIENTS 340g self-raising flour, plus a little more for dusting ½ tsp salt 1 tsp baking powder 85g butter, cut into cubes 3 tbsp caster sugar 180ml milk 1 tsp vanilla extract Juice of ½ a lemon 1 free-range egg, to glaze A little icing sugar to dust Raspberry jam and clotted cream, to serve METHOD Preheat oven to 200C. Sift the flour into a large bowl, add the salt and baking powder and mix. Add the butter, and rub in with your fingers until the mix resembles fine crumbs, then mix in the sugar. Warm the milk in the microwave for about 30 seconds. Add the vanilla and
lemon juice to the jug. Next, heat a baking sheet in the oven. Form a well in the centre of the bowl, then add the milk and mix with a knife until the mixture forms into a soft dough. Dust a worktop with some flour and place the dough on top. Sprinkle some flour over the dough and dust your hands with a little more flour. Knead the dough 2-3 times until it’s a little smoother. Shape the dough into a circle and flatten out to about an inch in depth, then dip a large cutter into some flour then push into the dough; you should be able to make four scones. Reshape the remaining dough and repeat the process, you should have six scones all together. Brush the tops with beaten egg, then place onto the preheated baking tray and bake for about 10 minutes. Remove from the oven and allow to cool on a wire rack. Dust with icing sugar and serve with a generous dollop of clotted cream and jam.
INGREDIENTS FOR THE BASE 5 pineapple rings cut into chunks 3 pieces of stem ginger 8 Morello glacé cherries 1 tbsp golden syrup FOR THE CAKE MIX 170g caster sugar 170g margarine 3 free-range eggs A few drops of vanilla essence 170g self-raising flour ½ tsp baking powder FOR THE TOPPING 2 tbsp of desiccated coconut METHOD Grease and line a loaf cake tin. Spread the pineapple pieces, ginger and cherries in the bottom of the tin. Drizzle the golden syrup and leave to settle. In a food processor, mix
the sugar and margarine, and then gradually add the eggs. Add a few drops of vanilla essence. Sift in the flour and baking powder and keep mixing. Remove the bowl from the food processor and pour the mixture into the tin and tap gently to remove any air pockets. Bake for about 45 minutes at 180 degrees; check the cake is cooked by dipping in a clean knife. Once the cake is cooked, remove from the oven. Allow cooling for 10 minutes. Once the cake has cooled turn out onto a serving plate, let the cake cool further, then chill in the fridge. Finally, sprinkle the cake with coconut and serve with crème fraîche or vanilla ice cream.
AND FINALLY...
FAQ
DO YOU MAKE ALL THE FOOD YOU SHOOT? Yes, I make all the food you see in the magazine and also on my website. Sometimes I cheat; I’ll use ready-made pastry if I’m pressed for time. Otherwise, I use the restaurants hashtags when I’m posting images whilst out dining.
HAVE YOU ALWAYS LOVED COOKING? As a child I used to cook with my grandma. I was always fascinated by her cooking skills. I still use her sponge cake recipe as the base of my cakes, like a bundt cake.
DO YOU EAT ALL THE FOOD YOU COOK? I get asked this all the time; the answer is no. I mostly cook at the weekends. So I box up the food and take it into the office. I’m not a fan of take-outs, so I always have food throughout the week. WHEN DO YOU FIND THE TIME TO COOK? I make time! I love cooking and find it very therapeutic. It’s expensive to get fresh ingredients, so I plan a shopping list and makes meals for the week ahead.
WHAT’S YOUR FAVOURITE FOOD? I love Italian food; anything Mediterranean is so tasty and fresh, healthy and straight forward. I love pasta and the aroma of fresh basil leaves; I always have fresh basil at home to make fresh pesto.
WHAT’S YOUR SIGNATURE DISH? I have too many, people often answer the question for me. I would say mostly spicy dishes such as a West Indian curried goat or a chicken and apricot curry.
WHAT FOODS DO YOU DISLIKE? Easy; goat’s cheese and strawberries. I just don’t get either - horrible stuff!
WHERE DO YOU SHOP FOR FOOD? Living in Dubai there is so much choice, unlike the UK I don’t just shop in one store. I love shopping at the Farmers’ Markets, and in local independent stores that stock specialist ingredients from all over Asia and the Middle East.
WHO STYLES AND TAKES YOUR PICTURES? Me! I am a magazine art director in my day-job, so I just bring my skills home. I don’t use any flashy studio lights; I just shoot in daylight on my balcony. WHAT’S YOUR FAVOURITE KITCHEN GADGET? My Kitchen Aid. I had wanted one for so long, so when I got a tax refund, I thought why not treat myself? If I were a DJ, I wouldn’t hesitate to buy a new CD mixer! Plus, they look fantastic! GASMARKSIX 51
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