Archive for the ‘Angela Hartnett’ Category

Spaghetti carbonara (Angela Hartnett)

August 14, 2013

(serves 2)

250g dried spaghetti
3 tbsp olive oil
200g streaky bacon, in horizontal strips
1 small leek, washed and finely chopped
1 clove garlic, crushed
Pinch of dried chilli
100ml double cream
2 medium eggs
Sea salt and pepper
Handful of parmesan shavings
1 tbsp flat-leaf parsley, chopped

Add the spaghetti to a large pan of salted boiling water, stir after a minute, then cook as instructed on the packet.

Gently heat the oil in another large pan, add the bacon and cook it until it starts to colour. Add the leek and garlic and saute for about 5 minutes, without colour. Sprinkle in the dried chilli, remove the pan from the heat and leave to one side.

Beat the cream and eggs together with a fork.

When the pasta is ready, toss in a colander to remove excess water.

Put the bacon and vegetables back on a gentle heat, then add the pasta, eggs and cream. Remove from the stove and allow the residual heat to cook the eggs.

Season with salt and pepper and finish with the parsley and parmesan.

Chicken with mushrooms and cumin (Angela Hartnett)

August 14, 2013

(serves 3-4)
3 tbsp olive oil
4 chicken thighs
4 chicken drumsticks
Pinch of rock salt and pepper
Large pinch of cumin seeds, crushed
300ml vegetable stock, or water
250g chestnut mushrooms, cleaned
2 tbsp flat-leaf parsley, chopped

Heat the oil on medium in a large lidded pan, season the chicken with salt and pepper and colour, uncovered, on both sides for about five minutes (you may need to do this in two batches).

When all of the chicken is browned, add the cumin seeds and toast in the pan.

Add the stock – or water – cover the pan and cook for 20 minutes.

Roughly chop the mushrooms and add them to the pan about five minutes before the chicken is cooked, and replace the lid.

Serve the chicken garnished with the parsley and with steamed cabbage or a green salad.

Crab Cakes (Angela Hartnett)

August 14, 2013

(serves 2)

300g white crabmeat
75g brown crabmeat
2 spring onions, sliced
½ tsp fresh ginger, grated
1 tsp chopped chilli
100g flour
2 egg whites, beaten
100g breadcrumbs
50ml vegetable oil
2 ripe avocados
Splash of Tabasco sauce
1 tsp chopped coriander

Mix the white and brown crabmeat with the spring onions, season, then add the ginger and half of the chilli. Shape the mixture into about six moulds and refrigerate for about five minutes.

Meanwhile, divide the flour, egg white and breadcrumbs into three shallow bowls. Dip each cake into the flour, then egg white, and finally, the breadcrumbs.

Heat the oil in a shallow frying pan on medium high, add the crab cakes, turning until golden brown – this should take about four minutes.

Meanwhile, mash the avocado with the coriander, the remaining chilli and a dash of Tabasco. Check the seasoning and then serve the crab cakes with the avocado on the side.

Pesto alla genovese (Angela Hartnett)

August 14, 2013

(Serves four)
350g spaghetti
1 clove garlic, roughly chopped
75g roasted peanuts
75ml olive oil
100g basil, washed
Small bunch rocket, washed
50g parmesan

Place a pan of water on the stove to boil, with a pinch of salt.

Add the pasta, stirring after a minute to ensure it doesn’t stick together, then cook until al dente, as instructed on the packet.

Put the garlic, nuts and oil into a blender and mix before adding the rocket and basil.

Blend everything together – the mixture does not need to be smooth, but it should be nice and loose.

Put it into a bowl and leave to one side until ready to use.

Drain the cooked spaghetti, return to the pan and stir the pesto through until it is thoroughly combined.

Finish with fresh black pepper and parmesan and serve with a green salad.

Spicy chicken and rice (Angela Hartnett)

August 14, 2013

(Serves 4)
200g basmati rice
4 tbsp olive oil
1 onion, chopped finely
1 garlic clove, crushed
½ tsp cumin seeds, crushed
2 cloves
2 cardamoms
1 whole chicken, in eight joints
Pinch of salt
Pinch cumin powder
50g chopped almonds

Rinse the rice through a sieve several times and drain. Heat some oil in a large pot, add the onions, garlic and cumin seeds, fry for two minutes, until golden, then set aside.

Add the rice, cloves and cardamoms to the same pot and cover with cold water to around 2cm above the rice. Boil, reduce the heat to as low as possible, cover and cook for 10 minutes, or until all the water has been absorbed.

Meanwhile, season the chicken joints and scatter with cumin powder. Add the remaining oil to a pan and cook the joints on medium heat for 20 minutes, turning on all sides.

Put the cooked rice to the side and combine with the sauteed onion mix.

Check the chicken is cooked through, remove from the pan and place on top of the rice. Check the seasoning and serve, finished with the chopped almonds.

Penne with Tuna and Cherry Tomatoes (Angela Hartnett)

August 14, 2013

(Serves 2-3)
250g penne pasta
Handful of basil leaves
200g cherry tomatoes
Pinch of salt
Olive oil
200g tuna flakes
Parmesan, to serve

Add the pasta to a pan of salted boiling water and cook to al dente, as per packet instructions.

Meanwhile, get your helper to tear the basil leaves and, with supervision, halve the cherry tomatoes. Mix the tomatoes and basil with a little salt, and a dash of olive oil. Combine with the tuna flakes, mix well, check seasoning and leave to one side.

Drain the cooked pasta, mix with the tomato and serve with grated parmesan.

Cod with peppers, rosemary and garlic (Angela Hartnett)

August 14, 2013

(Serves 4)
300g new potatoes
Maldon sea salt
100ml olive oil
15ml white wine vinegar
2 romano peppers
1 sprig rosemary
1 clove garlic, crushed
4 cod fillets, about 120g each
Handful of flat-leaf parsley, chopped
Zest of one lemon

Add the new potatoes to a small saucepan filled with cold water, season, bring to the boil and simmer until cooked.

Reserve some oil for cooking, then beat the rest together with the white wine vinegar until emulsified.

Place the peppers in a baking tray with the rosemary, garlic, a splash of oil and some sea salt, then put in the oven on a medium to high heat until the skin blisters. Remove from the oven (leaving oven on), place in a bowl and cover with cling film (they will continue cooking and it will be easier to peel them). Allow to cool slightly, peel the skins, remove the seeds, and cut into strips.

Add a splash of oil to a non-stick frying pan on a medium heat, season the cod and place skin side down for two minutes, followed by four or five minutes in the hot oven, depending on the thickness of the fillets.

Drain and halve the potatoes, mix with the peppers and vinaigrette, place in a large dish with the cod on top. Finish with the chopped parsley and lemon zest.

Pork with apricots and almonds (Angela Hartnett)

August 14, 2013

(Serves 2)
500g pork tenderloin
30g butter
1 tsp coarse grain mustard
100ml olive oil
20ml red wine vinegar
3 spring onions, sliced
200g radicchio, torn
50g almonds, skin on
4 apricots, sliced

Add a dash of oil to a roasting pan, put it on the stove top on a medium heat, season the pork and brown for a few minutes, turning so it colours evenly.

Add the butter to the pan and place in a preheated oven at 200C/400F/gas mark 6 for 7-10 minutes.

Check the meat is cooked, remove from the pan and allow to rest for about four minutes.

Meanwhile, beat together the mustard, oil and vinegar until emulsified.

Put the radicchio and spring onions in a bowl and add the vinaigrette.

Smash the almonds into fairly large chunks, add them to the bowl along with the sliced apricots and mix everything together.

Slice the pork, toss through and serve immediately.

Fish stew with samphire (Angela Hartnett)

August 14, 2013

Fish stew with samphire

Serves four

1 courgette, sliced
75 ml olive oil
2 cloves garlic, sliced
1 shallot finely sliced
4 tomatoes, de-seeded and halved
500ml of fish or vegetable stock
400g monkfish, cut into 8 pieces
200g tin of cannellini beans
50g samphire
1 tbsp basil, chopped
Pinch of salt

Wash and slice the courgette and leave to one side.

Put half of the olive oil into a pan with the garlic and shallot and saute on a medium heat for 2 minutes.

Add the courgette and tomato, season and saute for 3 minutes. Add the stock and simmer for 5 minutes until it thickens slightly. Remove from the heat and leave to one side.

Put the remaining olive oil into a pan on medium heat. Add the fish, season and saute for 3-5 minutes. Add the vegetables to the pan, add the drained beans and let everything simmer together for 3 minutes. Check seasoning, add the samphire and basil and serve.

Risotto Parmigiano (Angela Hartnett)

February 7, 2013

(Serves 4 as a starter)
100g taggiasca, or any small, spicy olives
1 tbsp flat-leaf parsley, chopped
4 tbsp olive oil
1 small onion, finely diced
350g risotto rice
170g butter, diced
200ml white wine
1-1.5 litres hot vegetable stock
200g fresh parmesan or vegetarian parmesan-style cheese, grated

Combine the olives and parsley with half the olive oil and leave to one side.

Add the rest of the oil to a large pan with the onion and cook on a medium heat for around five minutes, until the onion is soft and translucent. Add the rice and a spoon of butter and stir, toasting the rice for three to four minutes. Add the white wine and continue stirring until it has been absorbed into the rice.

Add the hot stock a ladle at a time, stirring regularly and allowing the rice to absorb each lot before adding the next ladle. This should take about 12 minutes.

Remove from the heat and add the rest of the butter and the cheese, mixing well until it has all come together. Serve immediately with the olives and parsley mix on top.