New Classics: Inspiring and delicious recipes to transform your home cooking. Marcus Wareing
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Название: New Classics: Inspiring and delicious recipes to transform your home cooking

Автор: Marcus Wareing

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780008242756

isbn:

СКАЧАТЬ (around 175g)

      2 sprigs of thyme

      1 bay leaf

      15ml Madeira wine

      FOR THE SHALLOT SAUCE

      2 tbsp vegetable oil

      4 shallots, finely sliced

      4 tbsp balsamic vinegar

      400ml coconut milk

      To make the mushroom filling, heat the vegetable oil in a large saucepan over medium heat. Add the diced shallot and cook for 7–10 minutes, until soft but not brown. Increase the heat to medium-high, add the mushrooms, thyme, bay leaf and season well with sea salt. Cook for about 10 minutes until all of the liquid from the mushrooms has evaporated, then add the Madeira and cook until it has evaporated. Remove the thyme sprigs and bay leaf and place the mushroom mix in a container. Cover and chill.

      To make the shallot sauce, heat the vegetable oil in a medium saucepan over medium-high heat. Add the sliced shallots, season with sea salt, and cook for 5–7 minutes, stirring regularly, until they are a deep golden colour. Add the balsamic vinegar and simmer until all the liquid has evaporated. Add the coconut milk and simmer for 5 minutes. Place in a blender and blitz until smooth, then pass through a fine sieve into a bowl to remove any lumps.

      To make the ravioli, gently brush the outside edges of one of the gyoza wrappers with a little water. Place a scant tablespoon of the mushroom filling in the centre and place another gyoza wrapper on top. Press the edges to seal, making sure you remove any air trapped inside. Continue with the remaining wrappers and filling until you have 12 ravioli. Arrange them in a single layer in a steamer set over a pan of boiling water (you may need to steam them in batches, keeping the cooked dumplings hot while you cook the rest). Steam for 5–7 minutes.

      For the spring onions, heat a griddle pan until smoking. Drizzle the trimmed onions with the olive oil, season and grill until just blackened.

      Serve 3 ravioli per portion, with the shallot sauce and grilled spring onions.

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      This is the perfect dish for an impressive but light summer lunch, when tomatoes are at their finest and the rosé is flowing. Filo pastry is a versatile product to always have in the fridge, given it can be used for sweet and savoury dishes and is rather quick to cook. It’s dairy-free and egg-free, too.

      Makes: 4 tarts

      Preparation time: 25 minutes

      Cooking time: 20 minutes, plus cooling

      6 sheets filo pastry

      7 tbsp olive oil

      1 tbsp black sesame seeds, plus extra to serve

      4–8 Heritage tomatoes (depending on their size)

      flat-leaf parsley, to serve

      sea salt and freshly ground black pepper

      FOR THE TOMATO SAUCE

      75g semi-dried tomatoes

      1 tsp tomato purée

      4 tsp olive oil

      1 tbsp chopped flat-leaf parsley

      FOR THE TAHINI-MISO DRESSING

      2 tbsp tahini

      2 tbsp rice wine vinegar

      1 tbsp white miso paste

      2 tbsp olive oil

      Preheat the oven to 200°C/180°C fan/gas 6.

      Brush each layer of the filo with olive oil and layer one on top of the other. Brush the top with more oil (you’ll use about 5 tablespoons oil in total) and sprinkle it with the sesame seeds. Trim the edges then cut the layered filo stack into eight 8 × 12cm rectangles. Place them between two sheets of baking parchment then put on a baking sheet, with another baking sheet on top to keep the filo flat. Bake for 6–8 minutes, then remove the top baking sheet and the top sheet of baking parchment and bake for a further 8–10 minutes, until golden. Remove from the oven and leave to cool on a wire rack to crisp up.

      To make the tomato sauce, blitz the semi-dried tomatoes in a blender or food processor with the tomato purée, olive oil and parsley. Taste and adjust seasoning if necessary.

      To make the tahini-miso dressing, whisk the tahini, rice wine vinegar, miso paste and olive oil together in a bowl. Add a few tablespoons of water if it is too thick – it needs to be drizzling consistency.

      Slice the tomatoes and drizzle them with the remaining 2 tablespoons of olive oil. Season with sea salt and pepper.

      To assemble the tarts, divide the semi-dried tomato mix evenly between the eight filo rectangles, spreading out evenly over the pastry. Top with the sliced tomatoes then drizzle with the tahini-miso dressing. Place one rectangle on top of another and garnish with black sesame seeds and parsley.

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      Baked cannelloni is a great dish to make in advance, as it gets better when left in the fridge for a day or two. So it’s perfect for a make-ahead family meal on a weeknight, or a treat at the weekend. The trick to making cannelloni is to ensure there is enough liquid during cooking for the dried pasta to absorb, as well as to coat the pasta tubes for serving. Cottage cheese works as a great substitute for ricotta, too, and can add a little more texture to the overall dish.

      Serves: 4–6

      Preparation time: around 1 hour

      Cooking time: 1 hour 30 minutes

      500g baby spinach leaves

      500g ricotta cheese, drained

      200g grated Cheddar cheese

      ½ nutmeg, finely grated

      250g dried cannelloni tubes

      100g grated Gruyère cheese

      sea salt and freshly ground black pepper

      FOR THE TOMATO SAUCE

      1 tbsp vegetable oil

      1 onion, sliced

      1 garlic clove, crushed

      400g tomato passata or 1 × 400g tin chopped tomatoes

      1 tbsp tomato purée

      2 tbsp balsamic vinegar

      2 СКАЧАТЬ