Archive for the ‘English Mustard’ Category

Fergus Henderson’s Welsh Rarebit

July 18, 2018
Welsh rarebit

Makes four pieces
butter a knob
flour 1 tbsp
English mustard powder 1 tsp
cayenne pepper ½ tsp
Guinness 200ml
Worcestershire sauce a very long splash
mature strong cheddar 450g, grated
toast 4 pieces

Melt the butter in a pan, stir in the flour, and let the mixture cook until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper then stir in the Guinness and Worcestershire sauce, then gently melt in the cheese. When it’s all of one consistency remove from the heat, pour out into a shallow container, and allow to set.

Spread on toast 1cm thick and place under the grill. Eat when bubbling golden brown. This makes a splendid savoury at the end of your meal, washed down with a glass of port, or a steadying snack.

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Crispy Duck Coleslaw and Fennel Soup (Tom Kerridge)

March 7, 2017

Salmon and Prawn Fish Pie Sweet Potato and Spud Mash (Jamie Oliver)

July 27, 2016

Salmon and Prawn Fish Pie Sweet Potato and Spud Mash (Jamie Oliver)

Sweet Potato Macaroni Cheese (Nigella Lawson)

November 18, 2015

Sweet Potato Macaroni Cheese (Nigella Lawson)

Beef and butternut squash pot

October 12, 2015

Beef and butternut squash pot

Creamy Haddock with Broccoli (Hairy Bikers)

December 16, 2013

Creamy Haddock with Broccoli (Hairy Bikers)

Triple-coated fried chicken (Dan Lepard)

October 8, 2013

Serves 2
One large chicken, jointed and skinned, with the breast meat cut from the bone
2-3 litres neutral-flavoured frying oil, such as rapeseed or corn

For the marinade
1 garlic clove, peeled and crushed
75g low-fat yoghurt
2 tsp caster sugar
1 tsp salt

For the batter
1 medium egg
280ml beer
175g plain flour

For the seasoned flour
175g plain flour
25g cornflour
1 tsp salt
One batch spice mix

For a general “herb and spice” flavour, I use 1 tsp each of ground black and white peppers, smoked paprika, ginger, mustard, coriander, allspice, dried thyme and dill, plus a finely crumbled chicken stock cube.

For a 5-spice blend, use 5 tsp each of five‑spice powder, ground ginger and smoked paprika and 2-3 tbsp sesame seeds. Also, whisk 3 tbsp sesame oil through the batter.

For a garam masala blend, use 5 tsp each of garam masala, ground coriander and cumin, 2-3 tsp chilli powder and 2-3 tbsp nigella seeds.

1 Prepare the chicken a few hours beforehand, or the day before. For the marinade, mash the garlic and place in a bowl or container with the yoghurt, sugar and salt. With the meat on the bone, slash deeply into the flesh with a sharp knife so the marinade penetrates better. This will also help it to cook more easily. With the breast meat, slice it in half horizontally so it will fry quickly. Place all the meat in the marinade, toss well, cover and leave in the fridge till needed.

2 Whisk all the beer batter ingredients together until smooth. If necessary, thin the mixture with a little water before you use it, until it reaches the consistency of single cream. It should coat the chicken only very lightly.

3 Fill a saucepan with oil to a third of its height, then heat to about 175C/350F. Have a tray ready covered with layers of kitchen roll.

4 Have the batter ready in a bowl, and the seasoned flour on a plate or bowl. Take a chicken out of the marinade, coat in the flour, then dip in the batter, then back into the flour. Pat the flour on to the chicken well, then fry for about 3-5 minutes (chicken breast meat), 5-10 minutes (thigh or leg bone), or 10-12 minutes (whole leg thigh joint), allowing the oil temperature to drop toward 150C/300F on larger pieces of meat. Drain on the kitchen roll, checking the meat is cooked through to the bone. Either cut to check the juices run clear, or use a temperature probe to prod the deepest part of the joint, which should reach 70C/150F when cooked.

Ham and Peas (Jamie Oliver)

October 2, 2013

Ham and Peas (Jamie Oliver)

Ginger and honey Glazed Ham (Good Housekeeping)

September 30, 2013

Ginger and honey Glazed Ham (Good Housekeeping)

Baked Whole Trout Jersey Royals Peas and Mustard Sauce (Jamie Oliver)

July 18, 2013

Baked Whole Trout Jersey Royals Peas and Mustard Sauce (Jamie Oliver)