Archive for October, 2013

Slow-cooked chickpeas on toast with poached egg (Yotam Ottolenghi)

October 23, 2013

“I tested this dish on a group of card-carrying sceptics: “Five hours to cook beans on toast?” How could I possibly justify the time involved when the more famous variation on this theme can be on the table inside a couple of minutes? Each to their own, I say. These chickpeas are impossibly soft and yielding, and the flavour is rich and deep in a way that only slow cooking can bring about. (Please don’t be tempted to omit the salt: it keeps the skins intact and prevents the chickpeas from disintegrating.)

Notwithstanding the cooking time, this is really very low-maintenance comfort food. The chickpeas taste fantastic the next day, too, not to mention the day after that, so you might want to double the quantities and keep a batch in the fridge. I like it topped with a spoonful of Greek yogurt.”

Serves four.

220g medium-sized dried chickpeas, soaked overnight in lots of cold water with ½ tsp bicarbonate of soda
1 tbsp olive oil, plus 1 tbsp to serve
1 medium onion, peeled and roughly chopped
3 garlic cloves, peeled and crushed
1½ tsp tomato paste
¼ tsp cayenne pepper
¼ tsp smoked paprika
2 small red peppers, roughly chopped into 0.5cm dice
Salt and black pepper
1 beef tomato, peeled and roughly chopped
½ tsp caster sugar

To serve
4 slices sourdough, brushed with olive oil and grilled on both sides
4 eggs, poached
1 tsp za’atar

Strain and rinse the chickpeas. Put a large saucepan on a high heat, add the chickpeas and cover with plenty of cold water. Bring to a boil, skim the surface, boil for five minutes, strain and set the chickpeas aside.

Put the oil, onion, garlic, tomato paste, cayenne, paprika and red peppers in a food processor, along with a teaspoon of salt and some black pepper, and blitz to a paste.

Wipe down the chickpea saucepan, return it to the stove on medium heat and add the paste. Fry for five minutes (there’s enough oil in the paste to allow for this), stirring occasionally, then add the tomato, sugar, chickpeas and 200ml water. Bring to a low simmer, cover and cook on a very low heat for four hours, stirring from time to time and adding water as needed to maintain a sauce-like consistency. Remove the lid and cook for a final hour: the sauce needs to thicken without the chickpeas becoming dry.

Put a slice of grilled sourdough on each plate, spoon over some chickpeas and top with a poached egg. Sprinkle over some za’atar and a dribble of oil, and serve hot.

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Classic chicken stew with thyme dumplings (Felcitiy Cloake)

October 23, 2013

Serves 4
1 medium chicken, jointed; or 2 breasts, 2 thighs, 2 drumsticks and 2 wings
Seasoned flour, to coat
A good knob of butter
200g smoked bacon lardons
2 leeks, washed and thickly sliced
1 bay leaf
150ml white wine
700ml good chicken stock
2 carrots, cut into chunks

For the dumplings
100g plain flour
1 tsp baking powder
50g suet
2 tbsp thyme leaves, chopped

1 Remove the skin from the breasts and legs of the chicken, then dust with the seasoned flour.

2 Melt a generous knob of butter in a casserole dishover a medium-high heat, and brown the chicken in batches until golden. Remove from the pan with a slotted spoon and set aside.

3 Add the lardons to the pan and cook until golden brown and the fat has begun to melt. Stir in the leeks and soften for a couple of minutes, then add the bay leaf and the white wine and scrape the bottom of the pan to dislodge any brown bits. Cook for a couple of minutes, then return the chicken, pour in the stock and bring to a simmer. Cover, turn down the heat slightly, and cook for 1 hour. (You can make this up to two days in advance.)

4 Meanwhile, mix the dumpling ingredients with salt and pepper and just enough cold water to bring together into a dough (about 75ml). Shape into 6 balls with damp hands.

5 Add the carrots to the simmeringstew, and place the dumplings on top. Partially cover, then simmer for another 20 minutes. If you’d like the gravy to be thicker, put 1 tbsp cornflour in a jug, and whisk some gravy into it to make a smooth paste, then stir it back into the dish.

Strawberry Shortcakes (Jamie Oliver)

October 16, 2013

Strawberry Shortcakes (Jamie Oliver)

Honeycomb Pancakes (Adam Simmonds)

October 16, 2013

Honeycomb Pancakes (Adam Simmonds)

Coffee Cheesecake (Jamie Oliver)

October 16, 2013

Coffee Cheesecake (Jamie Oliver)

Eggs Benedict (Adam Simmonds)

October 16, 2013

Eggs Benedict (Adam Simmonds)

Haddock and Herb Fishcakes (Masterchef)

October 16, 2013

Haddock and Herb Fishcakes (Masterchef)

Key Lime Pie (Jamie Oliver)

October 16, 2013

Key Lime Pie (Jamie Oliver)

Kedgeree (Adam Simmonds)

October 16, 2013

Kedgeree (Adam Simmonds)

Classic Creme Caramel (Masterchef)

October 16, 2013

Classic Creme Caramel (Masterchef)