Archive for the ‘Hugh Fearnley Whittingstall’ Category

Thrifty Fish Soup (hugh Fearnley Whittingstall)

October 14, 2015

Thrifty Fish Soup (hugh Fearnley Whittingstall)

Vegetable Stock (Hugh Fearnley Whittingstall)

October 2, 2013

 

Vegetable Stock (Hugh Fearnley Whittingstall)

Spicy Merguez Oven Chips with Yoghurt Dip (Hugh Fearnley Whittingstall)

September 27, 2013

Spicy Merguez Oven Chips with Yoghurt Dip (Hugh Fearnley Whittingstall)

River Cottage Summer Garden Soup (Hugh Fearnley Whittingstall)

September 23, 2013

River Cottage Summer Garden Soup (Hugh Fearnley Whittingstall)

Vegetable Biryani (Hugh Fearnley Whittingstall)

September 13, 2013

Vegetable Biryani (Hugh Fearnley Whittingstall)

Gazpacho (Hugh Fearnley Whittingstall)

July 16, 2013

Gazpacho (Hugh Fearnley Whittingstall)

Garlicky Minty Mushy Peas (Hugh Fearnley Whittingstall)

July 16, 2013

Garlicky Minty Mushy Peas (Hugh Fearnley Whittingstall)

Pork and Sweet Potato Casserole (Hugh Fearnley Whittingstall)

February 22, 2013

Pork and Sweet Potato Casserole (Hugh Fearnley Whittingstall)

Pasta e fagioli (Hugh Fearnley Whittingstall)

June 29, 2012

Dean Martin crooned, “When the stars make you drool just like a pasta fazool, that’s amore!” using the American-Italian slang for this dish. He had a point – simple, tasty and delicious, it’s easy to fall for this gutsy soup. The bacon can be replaced with pork rind, cooked pig’s trotter or cotechino sausage. Also, if you really can’t be bothered with soaking and cooking dried beans, a 400g tin, drained, will do. Serves six to eight.

3 tbsp olive oil or rapeseed oil
2 onions, diced
1 small sprig rosemary
1 tsp fresh thyme leaves, roughly chopped
1 bay leaf
2 carrots, diced
1 celery stick, diced
3 garlic cloves, minced
4 rashers unsmoked streaky bacon, diced (optional)
400g tinned plum tomatoes
150g dried borlotti beans (or haricot or cannellini), soaked overnight, drained, put in enough cold water to cover them by  7cm and cooked until tender
800ml chicken or vegetable stock
Salt and freshly ground black pepper
100g small pasta tubes, such as tubetti
30g parmesan, finely grated
4 tbsp finely chopped parsley

To serve
Parmesan and extra-virgin olive oil or rapeseed oil

Warm the olive oil in a large saucepan over a medium-low heat. Add the onion, rosemary, thyme and bay leaf, and sauté very gently until the onion just begins to turn golden. Add the carrots, celery and garlic, and sauté for five minutes.

Remove the rosemary sprig, raise the heat slightly and add the bacon, if using. Cook, stirring, for five minutes, then add the tomatoes, mashing them slightly against the side of the pan, and simmer for 20 minutes. Add the cooked beans, give everything a good stir and cook for five minutes more. Add the stock and bring to a simmer.

Scoop out a cupful of the beans and veg, puree them in a food processor or blender, then return to the pan. Stir and season with salt and pepper. If at this stage the soup is not liquid enough to cook the pasta, simply add a bit more stock or water. Bring the soup to a boil, add the pasta and cook for four to five minutes, until it is cooked through but still has a bit of bite to it.

Take the pan off the heat, remove and discard the bay leaf, and stir in the grated parmesan and chopped parsley. Serve in warmed bowls, topping each one with a swirl of oil and a few parmesan shavings.

Goulash (Hugh Fearnley Whittingstall)

June 29, 2012

3 tbsp vegetable oil, rendered pork fat or lard
2 onions, peeled and diced
2 cloves garlic, peeled and minced
½ tsp caraway seeds
1kg beef shin, cut into 3cm cubes
1 ½ tbsp sweet Hungarian paprika
¼ tsp cayenne pepper
1 bay leaf
2 green peppers, cored, deseeded and cut into thin strips
3 medium-sized tomatoes, cored, deseeded and diced
2 medium-sized potatoes, peeled and cut into 3cm cubes
Salt and freshly ground black pepper

To serve
Sour cream and chives

Warm a tablespoon of oil or fat in a large saucepan over a medium-low heat and fry the onions until they are soft and translucent, about 15 minutes. Add the garlic and caraway seeds, fry for a further minute, then scrape the onion mixture into a bowl.

Raise the heat, add the rest of the oil or fat and brown the meat on all sides. Remove from the heat, return the onions to the pan along with the paprika and cayenne, and stir until the meat is well coated with onions and spices. Add the bay leaf and just enough water to cover the meat by about 3cm.

Bring to a boil, reduce the heat and simmer gently, uncovered, for about an hour, until the meat is tender. Add the peppers, tomatoes and potatoes. Season and simmer for a further 20 minutes. Serve with a dollop of sour cream and some chives.