Archive for the ‘Marco Pierre White’ Category

Roast Shoulder of Lamb with Mushrooms Balsamic Vinegar and Potatoes Dauphinoise (Marco Pierre White)

April 23, 2017

Bread and Butter Pudding (Marco Pierre White)

April 23, 2017

Fish Pie (Marco Pierre White)

April 26, 2012

 

Beef and Guinness Stew (Marco Pierre White)

November 10, 2011

Beef and GUINNESS® Stew

  • Serves
  • 6 – 8
  • Preparation Time
  • 20 mins
  • Cooking Time
  • 265 mins
  • Cost
  • 2
  • Difficulty
  • 1
Beef with GUINNESS® and an extra ingredient that makes all the difference

A lot of people cook beef in GUINNESS®. My beef stew recipe uses prune juice with the GUINNESS®, so that the bitterness of the GUINNESS® is balanced by the sweetness of the prune juice. Using a Knorr Rich Beef Stock Pot gives the great richness of flavour you want in a stew.

Ingredients

  • 3tbsps sunflower or vegetable oil
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 1kg beef brisket or stewing steak, chopped into large chunks
  • 500ml GUINNESS®
  • 500ml prune juice
  • 1 Knorr Rich Beef Stock Pot
  • 1tsp olive oil, for shallow-frying
  • 12 pitted prunes
  • 200g chunky bacon lardons

Marco’s note

I like to use large chunks of meat when I’m stewing or braising. To start with, the meat cooks better, there’s less shrinkage and, you know, there’s something rather nice about having big chunks of beef on your plate.

Method

1. Pre-heat the oven to 150°C, Gas Mark 2, 302°F.

2. Heat 1tbsp of sunflower oil in a large casserole dish until hot. Add the onion and garlic and sweat over a high heat for 10–15 minutes, stirring constantly until softened but without browning.
3. Meanwhile, heat a large, heavy-based frying pan. It’s always helpful to have a thick-based pan to help the meat brown. Thin pans tend to scorch the meat instead of letting it caramelize. Add the remaining sunflower oil, heat through, then add the beef in 2 batches to the pan, frying until browned on all sides, around 5–10 minutes. I’m doing this to render the fat out, get the beef nice and brown and give it lots of flavour.

4. Add the browned beef to the fried onion mixture. Pour in the Guinness® and the prune juice. Add the Knorr Rich Beef Stock Pot, stirring until dissolved. Adding the Knorr Rich Beef Stock Pot gives a great flavour to this dish. Bring the dish to the boil, cover and transfer to the pre-heated oven to cook for 4 hours, stirring halfway through.
5. Meanwhile, prepare the garnish. Place the prunes in a pan of cold water, bring to the boil, drain, refresh in cold water and drain again. Place the bacon lardons in a pan of cold water, bring to the boil, drain, refresh in cold water and drain again.

6. About 10 minutes before the beef has completed its time in the oven, heat a frying pan until hot. Add the olive oil and heat through. Fry the bacon, stirring often, until crispy. Add the prunes and heat through.

7. Remove the casserole dish from the oven. Transfer the beef into a serving dish, pouring over the casserole juices. Garnish generously with the fried prunes and bacon lardons and serve at once.

Braised Pork Belly with Butter Beans (Marco Pierre White)

November 10, 2011

Braised Pork Belly with Butter Beans

  • Serves
  • 6
  • Preparation Time
  • 10 mins
  • Cooking Time
  • 180 mins
  • Cost
  • 2
  • Difficulty
  • 1
Somewhere between a soup and a stew

This dish, somewhere between a soup and a stew, isn’t a traditional recipe as such. We would cook veal ossobuco with fresh orange and tomato juice in the restaurant –so why not pork belly? The use of orange juice sounds unusual but it’s not too mad when you think that one can glaze a boiled ham with marmalade. Try it and you’ll see.

Ingredients

  • 1kg pork belly, in one piece
  • 2tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 200ml white wine (optional)
  • ½ lt tomato juice
  • ½ lt freshly squeezed orange juice
  • 1 400g tin plum tomatoes
  • 1 Knorr Chicken Stock Pot
  • 2x 400g tins of butter beans
  • 1 carrot, finely diced
  • 1 stick of celery, finely diced
  • A couple of bay leaves
  • A couple of sprigs of thyme

To garnish:

  • Olive oil
  • Fresh parsley

Marco’s note

The pork belly may seem like a large piece but remember, it will shrink as it cooks.

Method

1. Heat the olive oil in a casserole dish. Chop the onion as finely as possible. Peel and slice the garlic. Put them in the pot and cook them without colour to remove the acidity and to allow the natural flavour of the onion and garlic to come through. Add the bay leaves and a splash of white wine (about 200ml). This is optional.

2. Add the pork belly, followed by the orange juice, tomato juice, tinned tomatoes and a Knorr Chicken Stock Pot. This simple, Provençal-style braise doesn’t use water. You don’t always have to dilute the Knorr Stock Pot with water. In this case, I am using the juices to dilute one Knorr Chicken Stock Pot.

3. Bring the liquid to the boil, then pop it, lid on, in the oven at 150-160°C, Gas Mark 2-3, for about three hours.

4. Check on it every hour or so, turning the pork belly over in the dish from time to time. Skim any excess fat off the surface as you go. About fifteen minutes before the end, it’s time to add the butter beans and the celery and carrot, both finely diced. Finish it with a splash of olive oil, add the thyme sprigs and put it back in the oven for the rest of the cooking time.

5. When it has finished cooking, remove the pork and slice it into portions. Ladle over the beans and the juices. Finish with some olive oil and fresh parsley to garnish.

 

Tarte Au Citron (Roux Brothers and Marco Pierre White)

October 7, 2011

Serves 6 to 8
Prep 35 min plus 1 hr chilling
Cook 1 hr plus 1 hr cooling

Ingredients
250g plain flour plus a little extra
Pinch of salt
150g butter plus an extra knob
75g icing sugar
1 egg
1 egg yolk

For the filling:
4 large unwaxed lemons
5 large eggs
150g caster sugar
200ml double cream
Crème fraîche to serve

Method
You will need a 22cm by 2.5cm deep flan ring. To make the pastry, sift 225g flour into a mixing bowl with the salt. Cut the butter into chunks into the bowl and rub it into the flour until it resembles fine breadcrumbs. Sift the icing sugar over the crumbs. Stir. Lightly whisk the whole egg and egg yolk and add to the crumbs. Quickly work everything together and knead a few times. Dust with a little flour if it seems very sticky. Form into a ball, wrap in clingfilm and chill for 1 hour.

Heat the oven to 180C/gas mark 4. Rub the knob of butter over the inside of the flan ring. Dust with flour, shake out the excess and place on a baking sheet. Dust a work surface with flour and roll out the pastry to make a 28cm circle. Roll up pastry on the rolling pin and place over the prepared flan ring, pressing to neatly line the ring, leaving a 1cm overhang. Drape a sheet of greaseproof paper over the ring and fill with baking beans. Bake for 20 minutes. Separate one of the eggs required for the filling and lightly whisk the egg white with 1 tbsp water. Paint the cooked pastry case with beaten egg white to seal. Plug any holes with leftover pastry. Return to the oven, uncovered, for 5 minutes. Lower heat to 150C/gas mark 2.

To make the filling, remove the zest from the lemons and chop finely to make about 1 tbsp zest. Juice the lemons through a sieve to make approx 175ml and stir in the zest. Whisk 4 eggs and the reserved egg yolk with 150g caster sugar, continuing until the sugar disappears. Lightly whip the cream and stir it into the eggs. Add the lemon juice and zest.

Pour the filling into the pastry case and bake for 45-60 minutes until the tart is just set but still slightly wobbly in the middle. If the top shows signs of browning, lay foil over to protect it. Remove from the oven and leave it to cool and firm up. Just before you remove the ring, use a serrated knife to shave the pastry overhang. Before serving, dust the tart with icing sugar. If liked, place under a grill or use a cook’s blowtorch to caramelise the sugar.

Roast Rib of Beef with Roasted Carrots Parsnips and Leeks, Roast Potatoes, Peas tossed in Butter with Fresh Mint

April 19, 2011

Recipes from Marco Pierre White’s Great British Feast

August 12, 2010

Great British Feast