Recipes Galore

Chef Angela Gray © A L S Photography

Paella

© Huw Jones

Angela Gray’s Summer Recipes is available now

INGREDIENTS

Base

• 12 medium raw tiger prawns in their shells • 130ml olive oil • 4 good sized free-range chicken thighs on the bone • 4 fat garlic cloves, finely grated • with sea salt to make a paste • 1L water • 1 tablespoon Marigold Swiss vegetable powder • 1 large onion, peeled and finely diced • 2 teaspoons smoked paprika • 400g chopped tomatoes, cherry and Santa have great flavour • 100ml dry white wine • ½ teaspoon saffron soaked in 2 tablespoons hot water • 300g Calasparra or other short-grain rice • 250g beans, e.g. broad beans or lovely summer peas • 250g mussels, scrubbed and de-bearded • 100g live cockles (optional) • 1 small bunch of flat-leaf parsley, chopped • 1 lemon, cut into wedges to serve

Serves 4

WHAT YOU DO

1. First, make the stock. Remove the heads and shells from 8 of the prawns, use the remaining 4 as the garnish. Heat 2 tablespoons of the oil in a pan, add the prawn heads and shells and sauté until they turn pink and start to turn golden. Stir in one of the pasted garlic cloves and cook for 30 seconds. Pour in the water, add the vegetable powder and bring to the boil, reduce the heat and simmer for 20 minutes then strain, ready to use.

2. To start the paella, heat the remaining olive oil in a 26cm paella pan or a similar sized wide pan.

Add the chicken thighs and sauté for about five minutes until slightly browned, season with sea salt and black pepper.

3. Add the onion and garlic and cook until softened.

This bit is important, so take it slowly, add a little water and cover with foil so the onion steams, then remove and cook off the moisture until the onions become sticky. Stir in the smoked paprika and cook for one minute, then add the tomatoes and wine; increase the heat and simmer for about 15 minutes until the mixture is paste-like and concentrated.

4. Stir in the rice, coating the grains well with the juices, followed by the beans. Pour in 800ml of the stock and the saffron with soaking water. Simmer for 20 minutes then arrange the prawns, mussels and cockles on top of the rice, burying them slightly but don’t stir! Arrange the whole prawns on top. Cover with foil and cook for about 10-12 minutes. The mussels and cockles should be open (discard any that don’t) and the prawns should be pink. If the rice looks a little thirsty, stir in some of the leftover stock to give a rich and creamy finish.

5. Leave to stand for at least 10 minutes before serving. Finish with chopped parsley and lemon wedges.

Rose and Cassis

INGREDIENTS

• 850g mixed red/black fruits e.g. raspberries, blackcurrants, good strawberries, a few redcurrants • 10-12 slices firm, good quality white bread • 3 rounded tablespoons sugar • 2 tablespoons water • 1 tablespoon cassis • ½ teaspoon rose essence • Glaze • 150g frozen red/black fruits • 3 tablespoons sugar • 4 tablespoons water • 2 tablespoon cassis

Serves 6-8

WHAT YOU DO

1. Prepare the fruit – pull the redcurrants from their stems then put them, with the raspberries, in a stainless-steel saucepan over a low heat. Taste the fruit for sweetness and add the sugar accordingly.

For normal, sweet raspberries and slightly tart redcurrants, add 3 tablespoons or so of sugar.

Sometimes you may need slightly less or more.

Pour in the water. 2. The currants will start to burst and give out their juice. They need no longer than three or four minutes at a gentle simmer. The fruit should be shiny and there should be plenty of deep-coloured juice in the pan. Turn off the heat and stir in the cassis and rose essence. 3. Cut the crusts off the bread. Set 1 slice aside for the base, then cut the rest into three long fingers.

Using a glass or cup as a template, cut a disc of bread from the reserved slice, dip into the fruit juice and push in to the base of a 2 pint pudding basin. 4. Line the inside of the basin with the strips of bread, dipping them into the juice first, then pushing them together, slightly overlapping to form a secure wall so no fruit escapes. There will be enough bread left over for the top. Fill with the fruit and its juice almost right to the top. Lay the remaining bread on top of the fruit, patching up where necessary. Put the basin in a shallow dish to catch any juice that escapes, then lay a flat plate or small tray on top with a heavy weight to compact the fruit down. Leave overnight in the fridge. 5. To make the glaze, place the fruit and sugar in a pan with 4 tablespoons of water. Bring to the boil and cook for about 10 minutes over a high heat so that the fruit breaks down, releasing all the juice. Pass the fruit and juice through a sieve, use the back of a ladle to push the fruit pulp and juice through into a pan, then stir in the cassis. The glaze should coat the back of a spoon. Cool the glaze, keep in the fridge overnight. 6. To serve, remove the weights, sliding a palette knife around the edge, pushing carefully down between bread and basin so as not to tear the bread. Put a plate on top, and then, holding the plate in place, shake firmly, lift off the basin to reveal your pudding. Spoon the cassis sauce over the top and garnish with some fresh fruit, mint leaves and rose petals.

A classic British pudding that I made in the South of France using local berries and the flavours of rose and Crème de Cassis. Just so beautiful!

Roasted vegetable Thai curry, garlic naan & cracked black pepper beef jerky

serves 2 people

Ingredients:

• 1 x large onion • 400g mixed vegetables or frozen roasted vegetables • 1 x 500g jar red Thai curry sauce • 100ml olive oil • 300ml coconut milk • 1 bunch coriander • 2 x mini garlic naan breads • 40g Trailhead black pepper beef jerky

your choice, place on a roasting tray drizzle over the olive oil and season 3. Place the vegetables into a medium heat oven until browned and cooked 4. Sauté the diced onions in a pan, add the Thai red curry sauce and coconut milk then simmer 5. Add the roasted vegetables to the curry and cook until hot 6. Warm the naan bread in the oven 7. Chop the coriander

To Serve

Cut open the naan bread, place into a bowl, arrange the roasted vegetable curry on to the bread and top with the black pepper beef jerky garnish with chopped coriander.

Chef Angela Gray © A L S Photography

© Huw Jones

Angela Gray’s Summer Recipes is available now

Order online www.graffeg.com or call 01554 824000

© Aled Llewelyn

Dathlu / Celebrate by Lisa Fearn (Gomer Press) £14.99

© Manon Houston

Sticky honey and sesame chicken

Th is is a great alternative to a burger and a sausage. Serve it with a salad, fl atbread or cheat and buy pitta bread or wraps. You could even skewer the chicken pieces together and place them on the barbecue for the smoky fl avour. Always cook chicken well, and eat immediately.

INGREDIENTS

• 3 tablespoons of runny honey • 3 teaspoons of soy sauce • 1 red chilli • 1 clove of garlic, crushed • 3 chicken breasts, sliced • (or a pack of chicken wings) • 1 tablespoon of olive oil/vegetable oil • baby gem lettuce • salad onions • tomatoes • sesame seeds

METHOD

1. Place the honey, soy sauce, chilli and garlic in a bowl and mix well. 2. Transfer this to a freezer bag and add the sliced chicken breast. Mix well to cover all the chicken and marinate in the fridge for at least half an hour, or overnight is fi ne.

3. Heat the oil in a non-stick frying pan or wok and add the chicken and cook for 6-8 minutes. Th e time may vary according to the size of the chicken pieces.

4. Add the remaining marinade juices and continue to cook until the chicken is well coated in a sticky sauce. Th is may take up to 5 or 6 minutes. Be careful, once the sauce becomes sticky it burns quite easily. If it gets too thick and sticky simply add a little water.

5. To serve, place a few pieces of chicken on the little gem lettuce, add some slices of spring onion and chopped tomatoes. Finally sprinkle the sesame seeds over the chicken. Th is is so good!

Pistachio Ice Cream

Italian café culture thrived in the Welsh Valleys during the twentieth century and it’s still a big part of the community. Growing up, I made frequent trips to visit my grandmother in Aberdare, and with my pocket money I devoured Servini’s ice cream sundaes before going to Woolworths to buy some pick and mix, or if I was feeling particulary grown-up, a Forever Friends diary. My sister Jess loved pistachio ice cream (she still does), a fl avour that can be hard to track down these days. I have fond memories of that subtly sweet, nutty gelato so I decided to make my own. Th is dairy-free version is easy peasy to make, and it’s no-churn, too.

40 minutes, plus freezing and thawing Serves 4

METHOD

INGREDIENTS

• 150g pistachios, shelled (plus extra for decorating) • 2 x 400ml cans coconut milk • 200ml plant milk • 2 tbsp plain fl our • 50ml maple syrup • 2 tsp almond extract • 2 tsp natural green food colouring 1. Put all the ingredients (except the food colouring) into a food processor. Blend on high until smooth then pour the mixture into a large bowl and stir through the food colouring. 2. Pour into a plastic container and top with some chopped pistachios. Freeze for 12 hours or overnight. When you’re ready to serve the ice cream, remove from the freezer and allow to thaw for 15-20 minutes (or longer if the ice cream has been frozen for a few days. Mash with a potato masher for a soft er consistency, then top with the chopped pistachios and enjoy.

CHURROS WITH SPICED CHOCOLATE SAUCE

Churros is a Spanish doughnut by any other name, but much easier to make than the sweet dough used to make regular doughnuts. What makes the churros exceptional is the spiced chocolate dipping sauce that you serve with these deep-fried doughnut delights. I could easily drink the chocolate sauce on its own.

Serves 4-6

INGREDIENTS

• 50g Salted butter, melted • 1 Teaspoon of ground cinnamon • 350ml Boiling water • 125g Plain fl our • 125g Self-raising fl our • 1 Litre sunfl ower oil

Chocolate Sauce

1. Measure out the boiled water into a jug and add the butter.

2. In a large bowl, sieve the plain fl our, self-raising fl our and cinnamon and pour in the water and butter, beating the mixture with a wooden spoon until you have a smooth and thick dough. Leave to cool for 10 minutes.

3. To make the sauce, place the chocolate, cream, milk, honey and spices into a pan and melt over a low heat until smooth and shiny. Stir occasionally and keep warm over a low heat.

4. To cook the churros, fi ll a large deep saucepan with sunfl ower oil and heat until a piece of bread browns in around 50 seconds.

5. Scrape the dough into a piping bag which has been fi tted with a star shape nozzle. Pipe the mixture directly into the pan, using scissors to spin off the dough to the desired length. Fry until golden brown, then drain on some kitchen roll before dusting in the cinnamon sugar.

6. Serve the sauce in an espresso cup or a shot glass with a few churros on the side.

• 250g Dark chocolate • 120ml Whole milk • 120ml Double cream • 2 Tablespoons of honey • 1 Teaspoon of cinnamon • ½ Teaspoon of chilli powder • ½ Teaspoon of ground ginger

Cinnamon Sugar

• 150g Caster sugar • 3 teaspoons of cinnamon

CHICKPEA AND CHIVE SALAD

Th is is the standard French dressing we use on most of our salads at festivals. Instead of chickpeas you could use cooked brown rice or quinoa.

VEGAN and GF

SERVES 4 PREP TIME: 15 MINS COOKING TIME: NONE

INGREDIENTS

SALAD

• 1 x 400g can chickpeas – drained (or 1 can of any other beans you prefer) • ½ red onion – peeled and sliced fi nely • 4 fresh tomatoes – diced fi nely • ¼ cucumber – diced fi nely • 1 yellow pepper – sliced fi nely • 1 bunch parsley – chopped fi nely (leaves only) • 1 bunch chives – chopped fi nely

DRESSING

• 2 tbsp lemon juice • 6 tbsp olive oil • 1 tsp Dijon mustard (optional) • 1 clove of garlic – chopped fi nely • sea salt and black pepper

METHOD

1. Mix dressing ingredients together, stirring thoroughly. 2. Mix all the salad ingredients together in a suitable serving bowl. 3. Add dressing and mix together just before serving.

© Cwmni Da

Bwyd Beca My Food by Beca LynePirkis (Gomer Press) £16.99

© Rebecca Bedford

No Bones Jones: Festival Cookbook (Y Lolfa) £12.99

Greytrees drip mat 234x434.pdf 1 20/05/2014 10:44

Greytrees drip mat 234x434.pdf 1 20/05/2014 10:44

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