Marcus Everyday. Marcus Wareing
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Название: Marcus Everyday
Автор: Marcus Wareing
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780008321000
isbn:
Roasted and Pickled Cauliflower Salad with Almonds and Chives
One of the most versatile vegetables around, the humble cauliflower is also a hardy plant (as well as being very attractive to caterpillars, we’ve found). I like the combination of the nutty, roasted cauliflower in this dish with the sour zing of the pickled cauliflower, which you can prepare up to 12 hours ahead. The toasted almonds also add a richness to the dish and the chives bring a refreshing oniony hit.
SERVES: 4 | PREP TIME: 20 MINUTES | COOKING TIME: 30 MINUTES
2 heads of cauliflower, leaves removed
60g butter, cubed
½ bunch of chives, cut in half
sea salt and freshly ground black pepper
FOR THE PICKLING LIQUOR
2 tbsp demerara sugar
125ml white wine vinegar
2 cloves
FOR THE ALMOND BUTTER
120g flaked almonds
3–5 tbsp olive oil
1 Cut each cauliflower head in half, top to bottom and through the core. Cut 12 thin slices from both the halved (flat) edges, about 3mm in thickness. Cutting through the stem, cut the rest of the cauliflower into florets. Place the thin slices in a large, shallow heatproof dish.
2 To make the pickled cauliflower, put the sugar, vinegar and cloves in a small saucepan, bring to the boil and boil for 2 minutes. Remove from the heat and pour the pickling liquor over the thin cauliflower slices. Cover with clingfilm and set aside while you roast the remaining cauliflower and make the almond butter.
3 Preheat the oven to 220°C/200°C fan/gas 7.
4 Place the cauliflower florets in a large roasting tray and scatter the cubed butter on top. Season generously with salt and pepper and cover the entire tray with foil. Bake in the oven for 12 minutes, remove the foil and continue to bake for a further 20 minutes, basting the cauliflower with the butter twice during the cooking time, until the cauliflower florets are golden and tender.
5 To make the almond butter, put the flaked almonds in a roasting tray and bake in the oven for 7–8 minutes, until dark golden, shaking the tray halfway through. Remove from the oven, set 20g of the roasted, flaked almonds aside, then put the remaining 100g in a blender with the olive oil and blitz until they reach the consistency of loose nut butter. Season well.
6 When the cauliflower florets are cooked, place them on a large serving platter. Add the chives to the roasting tray and place back in the oven for 1 minute, to gently wilt them, then spoon them over the cauliflower. Drizzle the almond butter over the top and top with the pickled cauliflower slices and reserved toasted almonds.
Crispy Courgettes with Goats’ Cheese and Lavender Honey
Courgettes seem to grow in abundance in my garden, especially in prolonged heat, like we had in summer 2018, when I ended up with quite a few marrows as I didn’t pick them soon enough. I enjoy using the plants’ flowers too, which I stuff with this goats’ cheese mix, coat in batter and fry.
SERVES: 4 AS A STARTER OR SNACK | PREP TIME: 20 MINUTES, PLUS OVERNIGHT INFUSING | COOKING TIME: 25 MINUTES
200g soft goats’ cheese
1 tbsp finely chopped marjoram or oregano
grated zest of ½ lemon
4 courgettes, cut into 5mm-thick rounds
vegetable oil, for deep-frying
sea salt and freshly ground black pepper
FOR THE LAVENDER HONEY
6 tbsp runny honey
2 heads of lavender flowers
FOR THE TEMPURA BATTER
100g cornflour
100g plain flour, plus extra for dusting
generous pinch of salt
130–140ml soda water
1 The day before you want to make and serve the dish, place the honey in a small clean jar. Break up the lavender flowers and add them to the honey. Cover and leave in a warm place to infuse.
2 Put the goats’ cheese, marjoram or oregano, lemon zest and a pinch each of salt and pepper in a small food processor and blitz (or put them in a bowl and use a stick blender) until semi smooth.
3 To make the tempura batter, mix the cornflour and flour together in a bowl with the salt. Gradually whisk in enough of the soda water to make a thick batter.
4 Pour enough vegetable oil into a deep saucepan or deep-fat fryer to come up to about 5cm and place over medium heat. If using a deep-fat fryer or if you have a thermometer, heat the oil to 170°C. If not, to check the oil is at the right temperature, drop a 2–3cm cube of bread into the hot oil – it should turn golden and crisp in 1 minute.
5 Season the courgette slices with salt then dust them with flour. One by one, dip them in the tempura batter and, straight away, carefully place them in the hot oil. Fry in batches for 3–4 minutes until golden and crisp. Remove with a slotted spoon, shake off any excess oil and transfer to kitchen paper. Season again with salt while they are hot.
6 Place the fried courgettes on a large serving plate and dollop the goats’ cheese on top, then drizzle with the lavender honey. Serve immediately, while they are hot and crispy!
MARCUS’ TIP:
If goats’ cheese is not to your liking, soft cream cheese works well, or mild Cheddar grated and mixed with a little mascarpone.
Tomato, Wild Garlic and Burrata Salad
Wild garlic grows like a weed in the right environment – it likes a little dampness – and the smell of it always signifies that spring is on the way. It does have a relatively short season, however, and once it’s gone, it’s gone. When it isn’t available, use chives instead. They are a great substitute. Any leftover dressing will keep well in the fridge for up to 2 days.
SERVES: 4 AS A SUMMER LUNCH OR STARTER | PREP TIME: 15 MINUTES СКАЧАТЬ