1 x 200g chorizo sausage, sliced 2 onions, chopped 2 cloves of garlic, minced 800g potato, peeled and cubed 500ml chicken stock 500ml milk 5ml salt a small handful of parsley
Place a large saucepan on medium heat and add a dash of olive oil and the sliced chorizo. Cook the sausage for about 5 minutes and then add the onion. Add the garlic once the onion is soft and stir-fry for 1 minute. Now add the potato, stock, milk, salt and a few good grindings of black pepper. Bring to a simmer and cook for 30 minutes, stirring a few times. Remove the sauce pan from the heat and mash the potato by hand. Taste the soup and adjust the seasoning. Sprinkle some parsley on top. Serve the soup piping hot with fresh bread.
500g flour 10g instant yeast 340ml lukewarm water 10ml sugar 10ml salt 20ml olive oil Chaloner olive crisp olives olive oil 6-7 sprigs of fresh rosemary
Pour the lukewarm water into a jug and sprinkle the yeast over. Add the sugar, salt and olive oil and stir the mixture for 30 seconds. Add the flour to the bowl of a stand mixer fitted with the dough hook. Turn the mixer on to a low speed and pour in the yeast mixture. Once the mixture comes together as a dough, turn the mixer to medium speed and knead for 4 minutes. until you have a smooth, elastic dough. Lightly oil a clean mixing bowl and place the dough in it. Cover with a damp cloth and leave to prove for an hour or until doubled in size. Preheat your oven to 180℃. Knock the dough back by kneading it by hand for 2 minutes. Divide the dough into two equal pieces and roll each into a circle of more-or-less the same size. Push the tips of your fingers into the circles so that it forms indents in the dough. Drizzle some chilli crisp over the dough and dot it with olives. Place one disc on top of the other and then place it on a baking sheet lined with baking paper. Stick the rosemary sprigs into the focaccia and drizzle generously with olive oil. Cover the bread loosely with a kitchen towel and set aside for 15 minutes. Bake the focaccia in the oven for 25 minutes.
1 onion, finely chopped 2 cloves of garlic, minced 400g baby spinach 2 x 400g tins of chopped tomato 450g ricotta cheese 150-200g cannelloni pasta (about 16 tubes) a handful of basil leaves 250g mozzarella cheese, sliced
Preheat your oven to 180℃
Place a large pan on a medium-high heat and add a splash of olive oil to it. Add the onion and cook until soft and translucent. Add the garlic and stir-fry for one minute. Now add the baby spinach and cook until just wilted. Remove from the heat and allow to cool slightly. Chop the mixture and add it to a mixing bowl with the ricotta cheese. Season with salt and pepper and scoop it all into a piping bag. Add the tomato to a small saucepan and gently cook it down to get rid of the moisture – about 15 minutes on medium heat. Now fill each cannelloni tube with the spinach mixture. Pipe it in as tight as you can get it and arrange it tightly in a 28cm x 18cm ceramic dish. Spoon the tomato mixture over and spread it out evenly so that it covers all of the pasta. Now sprinkle the basil leaves over and lay the mozzarella slices on top. Bake the cannelloni for 35 minutes until golden.
Place a saucepan over medium-high heat and pour in the olive oil. Cook the bacon until crispy. Set aside. Add the onion to the same saucepan and cook until soft. Add the garlic and stir-fry for one minute. Add about three quarters of the peas and all of the stock. Bring to the boil and then turn the heat down to a low simmer for 15 minutes. Blitz the soup with a plunge blender until smooth. Now add the peas that you kept aside, break the bacon into pieces and add those and the butter. Gently simmer the soup for 5 minutes. Serve with bacon and cheese toasties.
1,5kg potatoes, peeled and cut into chunks 100g butter, cubed 125ml milk 15ml olive oil 30g butter 1kg chicken breasts, cut into 3cm pieces 2 onions, chopped 200g bacon, chopped 125ml dry white wine 80ml flour 190ml chicken stock 190 ml cream 250ml frozen peas
Place the potato chunks in a large saucepan, cover with water and bring to the boil. Cook until the potato is tender. Drain and return the potato to the saucepan. Add the 100g butter and milk to the saucepan and mash the potato until smooth. Season the mash with salt and set aside. Preheat your oven to 200℃. Place a frying pan over medium-high heat and add the olive oil and 30g butter to it. Cook the chicken chunks in batches until caramelised and brown. Spoon the chicken into a ceramic oven dish and set aside. Now add the onion and bacon to the same pan and cook on a medium-low heat for 10 minutes. Turn the heat up to medium-high and deglaze the pan by pouring in the white wine while stirring with a wooden spoon. Cook for 2 minutes. Sprinkle the flour over and while stirring for 1-2 minutes. Add the stock a little at a time and then drizzle in the cream. Remove from the heat and season with salt and pepper. Add the peas, stir through and pour the mixture over the chicken. Top the chicken with the mashed potato and bake in the oven for 30 minutes.
1,5kg cooking lamb (traditionally lamb neck or ribs are used) 2 onions, chopped 3 cloves of garlic, minced 1 tin of chopped tomatoes 1 litre lamb stock 5 large potatoes, cut into chunks 400g green beans, trimmed to 2cm lenghths 2,5ml white pepper 30ml lemon juice
Place a large saucepan over medium-high heat, add some vegetable oil to it and brown the lamb. Add the onions and cook until soft and translucent. Add the garlic and stir-fry for one minute. Now add the tinned tomato, lamb stock and 10ml salt. Add enough additional water to cover the lamb completely. Turn the heat down to a simmer and cook for 90 minutes. Add the potato and simmer for 10 minutes. Now add the green beans and simmer for another 15 minutes or so, until done. Turn the heat off, add the 2,5ml white pepper and drizzle the lemon juice over the stew. Give the stew a good mix and serve on rice.
100g butter 1,2kg onions, sliced 5ml salt 125ml white wine 30ml flour 1,5litres of chicken stock 5 sprigs of thyme 2 bay leaves salt and black pepper baguette, sliced 150g gruyere cheese (or cheddar or mozzarella cheese)
Place a large pan on medium heat, add the butter and wait for it to melt and to start foaming. Add the onions and stir so that it is coated in the butter. Turn the heat down to medium low and cook the onions for 30 minutes, stirring every now and then. Sprinkle the salt over and turn the heat back up to medium high. Cook for 20 – 30 minutes until the onions are a deep golden colour. Pour in the wine and scrape the pan until it is deglazed. Transfer the onion to a large saucepan also set over medium high heat. Sprinkle the flour evenly over the onions and stir to cook. Pour in the stock, thyme and bay leaves and bring the mixture to a low simmer. Cover the saucepan with a lid and cook for 30 minutes. Taste and season the soup. Preheat your oven to 240℃. Top the slices of baguette with the cheese and grill in the oven until the cheese is bubbly. Ladle the soup into bowls and place a slice of cheesy toast on top. Serve piping hot!
This recipe is my adaptation to make it easier/quicker/simpler to make Ottolenghi’s Roasted hake with fenugreek onions. The original recipe can be found in his book OTK on page 191.
5ml fennel seeds 5ml mustard seeds 10ml ground cumin 5ml ground turmeric 60ml + 45ml olive oil 40g + 40g + 20g butter, cubed 6 large onions, peeled and sliced 5ml salt 1 green chilli, finely chopped 5ml + 2,5ml sugar 12 hake medallions, unfrozen and dried on kitchen paper 10ml lemon juice 3 lemons cut into wedges
Mix the fennel, mustard, cumin and turmeric together in a small bowl. Spoon 5ml of this spice mixture out into another small bowl and set both bowls aside. Place a large pan over medium-high heat and add 60ml olive oil and 40g butter to it. Wait for the butter to melt before adding the onions and salt. Turn the heat down and cook for 20 minutes, stirring every now and then. Add the chopped green chilli and cook for another 2-3 minutes. Add the 5ml sugar and the spice mix, stir for 30 seconds and remove it from the heat. Set aside. Preheat your oven to 200℃. Add the 45ml olive oil, 40g butter, 2,5ml sugar, 5ml spice mix and a pinch of salt to a 24cm x 24cm ceramic dish and mix together in the dish so that it covers the bottom. Pack the fish tightly into the dish and season with salt and pepper. Spoon the onion mixture over the fish medallions in an even layer and dot the surface with small pieces of the 20g butter. Place in the oven and roast for 25 minutes. Drizzle 10ml lemon juice over the fish and serve with the lemon wedges on the side.
Add all of the ingredients for the dressing to a small bowl and whisk together. Put aside. Place the rocket leaves in a salad bowl and add parmesan shavings by pulling a vegetable peeler over the surface of parmesan cheese. Drizzle the dressing over the salad, mix together and arrange on a serving platter. Drizzle some balsamic vinegar reduction over and serve.
30ml vegetable oil 1 onion, chopped 3 cloves of garlic, minced 15ml sugar 5ml ground cinnamon 10ml salt 1kg beef chuck, cut into 3cm pieces 1 x 385g tin of chopped tomatoes 250ml beef stock 1 small pumpkin, 500g cubed and the rest cut into wedges 15ml cornflour 1 x tin coconut milk
Preheat your oven to 180℃ and line a roasting tin with baking paper. Place large saucepan over medium-high heat, add the vegetable oil and onion and cook until the onion is soft. Add the garlic and stir-fry for one minute. Add the sugar, cinnamon and salt and stir through. Now add the beef cubes, chopped tomatoes and beef stock and bring to a simmer. Gently cook the meat for 40 minutes, stirring occasionally. Add the pumpkin wedges to the roasting tin and brush vegetable oil all over. Season with salt and pepper. Roast the wedges for 15 minutes, flip them over and roast for another 15 minutes. Remove from the oven and keep warm. Add the cubed pumpkin to the saucepan and simmer for another 20-30 minutes until beautifully soft. Mix the cornflour with 45ml of the coconut milk and drizzle the mixture into the saucepan. Pour in the rest of the coconut milk and simmer for another 5 minutes. Serve the pumpkin stew on steamed rice with a wedge of roasted pumpkin on top.
My Whisk and I 