Marcus Everyday. Marcus Wareing
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Название: Marcus Everyday
Автор: Marcus Wareing
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780008321000
isbn:
100g puy lentils
70g butter
2 onions, thinly sliced
1 garlic clove, finely grated
½ bunch of thyme, ⅔ of it tied together with string, the remaining third’s leaves picked
8 large field (or flat) mushrooms, thinly sliced
100g walnuts
1 tbsp vegetable oil
100g cream cheese
2 tbsp milk
50g Cheddar cheese, grated
7 large sheets of filo pastry
sea salt and freshly ground black pepper
1 Cook the lentils according to the packet instructions.
2 Melt 15g of the butter in a large frying pan over medium heat, add the onions, garlic, tied thyme and season well with salt and pepper. Cook for about 15 minutes until lightly browned, then transfer to a large bowl. Heat another 15g of the butter in the same frying pan, with the bunch of tied thyme, and when the butter has melted, add the mushrooms and season well with salt. Cook for about 15 minutes, until all of the liquid has evaporated. Transfer the cooked mushrooms to the bowl containing the onions. Squeeze any liquid out of the bunch of thyme into the bowl then discard.
3 Preheat the oven to 220°C/200°C fan/gas 7.
4 Put the walnut pieces in a roasting dish with the vegetable oil. Season well with salt, toss to coat in the oil and toast in the oven for 5–7 minutes until a deep golden colour. Remove from the oven, leave to cool then roughly chop.
5 Add the walnuts, lentils and thyme leaves to the large bowl. Mix well. In a separate bowl, whisk the cream cheese and milk together until smooth. Add to the large bowl, along with the grated Cheddar, and mix well.
6 Melt the remaining 40g of butter in a pan. Brush a 23cm pie dish with a little butter. Lay one sheet of pastry on your work surface, brush liberally with melted butter and place in the dish. Brush a second piece of filo with butter then add in an overlapping criss-cross pattern. Continue with 2 more buttered sheets to create a star shape. Add the mushroom mixture and smooth the surface. Brush the remaining 3 filo sheets with butter, then scrunch up and place on top of the pie. Bake in the oven for 20–25 minutes, until the pastry is golden and the mushroom mix is lightly bubbling.
7 Remove from the oven and serve warm with your chosen side dish.
Roasted Cauliflower and Walnut Tagliatelle
Well-roasted cauliflower has the most delicious, nutty flavour. I always find that home cooks do not roast it for long enough, thus missing out on the best flavour from it. This recipe combines a roasted cauliflower purée to create the sauce, with roasted florets and crunchy, toasted walnuts.
SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: ABOUT 50 MINUTES
1 large cauliflower, leaves removed, broken into florets
50g butter, cubed
100g walnut pieces
1 tbsp vegetable oil
150ml milk
150ml good-quality vegetable stock
350g tagliatelle
200g cavolo nero, roughly chopped
¼ bunch of flat-leaf parsley, leaves chopped
sea salt and freshly ground black pepper
1 Preheat the oven to 230°C/210°C fan/gas 8.
2 Place the cauliflower florets in a roasting dish with the cubed butter. Season well with salt and pepper and bake in the oven for 6 minutes. Stir well, to coat the cauliflower in the butter, and cook for a further 20 minutes, stirring again after 10 minutes. The cauliflower should be a dark golden brown by this point. If it’s not, return it to the oven for a further 5 minutes.
3 While the cauliflower is roasting, put the walnut pieces in another roasting dish with the vegetable oil. Season well with salt, toss to coat in the oil and toast in the oven for 5–7 minutes until a deep golden colour. Remove from the oven, leave to cool then roughly chop.
4 Pour the milk and stock into a medium saucepan and bring to the boil. Add a third of the toasted walnuts and simmer for 5 minutes, then add a third of the roasted cauliflower florets and simmer for a further 5 minutes. Remove from the heat, transfer to a blender or food processor and blitz until silky smooth. Taste, and add more salt if necessary.
5 Bring a medium-large saucepan of salted water to the boil. Cook the tagliatelle according to the packet instructions, adding the cavolo nero for the last minute of cooking. Drain, reserving a little of the pasta water.
6 Mix the tagliatelle and cavolo nero with the roasted cauliflower and walnut sauce. Add a little pasta water to your sauce to loosen it a little if desired. Stir through the remaining roasted cauliflower and toasted nuts and parsley and serve.
Chargrilled Mackerel, Pickled Onions and Salsa Verde
There is not much that beats freshly caught mackerel that has been lightly chargrilled on the barbecue or on a griddle pan. The quick pickled onions are a great, speedy, addition to the dish, giving it extra texture and acidity, and will keep happily in the fridge for up to 2 weeks. I like to serve the mackerel with some steamed new potatoes and a peppery rocket salad.
SERVES: 4 | PREP TIME: ABOUT 15 MINUTES, PLUS SOAKING AND PICKLING | COOKING TIME: 5–10 MINUTES
1 tbsp vegetable oil
8 mackerel fillets, pin-boned, skin scored
sea salt and freshly ground black pepper
FOR THE QUICK PICKLED ONIONS
2 small red onions, sliced into 3mm-thick rings
100ml pickled gherkin liquid
2 tbsp caper brine
100ml white wine vinegar
4 tbsp honey
1 tbsp onion seeds
FOR THE SALSA VERDE
2 heaped tbsp finely chopped tarragon leaves
¼ bunch of flat-leaf parsley, leaves picked
20g СКАЧАТЬ