27.11.2015

Sauce Loves….. Taste of Winter


From the demonstration theatre to the fire pit, here are a few of our favourite recipes from the recent Taste of Winter.

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Ben Tish’s Paella

This is the perfect party dish! You’ll need a paella pan or large ovenproof dish and some hard wood smoking chips (if you’re doing this over a BBQ outdoors).

Don’t worry, if the weather doesn’t permit you can create this tasty dish indoors in the comfort of your kitchen. Paella pans are cheap and widely available.

Serves approx 6

  • 1 large onion, finely chopped
  • 2 small red peppers, deseeded and finely chopped
  • 1 chilli finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 250g spicy cooking chorizo, skin removed and roughly chopped
  • 200g fresh mussels, cleaned and beards removed if any
  • 200g fresh squid, cleaned and cut into bite size pieces
  • 6 large tiger prawns, shell on
  • 2 large chicken thighs, bones removed or 2 rabbit legs, bones removed and cut into even bite size pieces
  • 500g paella-short grain rice or Calasppara
  • 500g fresh plum tomatoes, finely chopped (with skin and seeds)
  • 1 tablespoon smoked paprika
  • 1 tsp saffron threads, soaked in tsp of warm water
  • 200ml dry white wine
  • 200ml dry sherry such as fino
  • 200ml quality shop bought fish stock or chicken stock, or homemade
  • half bunch of flat leaf parsley, finely chopped including stalks and all
  • Sea salt, black pepper and olive for cooking
  • Juice of one lemon 

Directions:

Light and set a bbq for direct/indirect cooking.

Set the pan over the direct heat and add a lug of olive oil. Throw in the chorizo and cook for 2 minutes to release the natural paprika infused fat, stiring briskly and then add the chicken or rabbit and brown on each side before adding the onion, chilli, garlic and peppers. Cook for 5-6 minutes stirring as you go until everything has softened without coloring. Now add the paprika, rice and saffron threads and stir in to incorporate, coating the rice with the meat and vegetables. Season with salt and pepper and pour in the wine, sherry, stock and tomatoes. Again, stir well and then leave to cook for 12 minutes without stirring. The idea with paella is that you let the sides and bottom lightly caramelise- unlike a risotto.

Now stir the mussels into the rice and then place the squid and prawns on top of the rice without stirring through. If the rice is looking too dry add a little water at this stage. Throw a handful of wood chips onto the colas and then close the lid of the bbq. Cook for 8 minutes by which time the rice and seafood will be just cooked through. Squeeze over some lemon juice, sprinkle over the parsley and serve.

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Ben Hughes from Shackfuyu’s Grilled Tako Taco

Avocado & Shiso

  • 2 ripe avocado
  • 1 green shiso leaf
  • Juice of 1 lemon
  • Sea salt & black pepper to taste

Directions:

1. Cut avocados in half, remove seeds and peel.

2. Chop into roughly 1 cm dice and place in a bowl.

3. Finely chop the shiso and add to the bowl.

4. Now squeeze lemon juice over the avocado

5. Season with sea salt & black pepper and stir, keeping chunky consistency

Tako sauce

  • 50 grams Gochujang paste
  • 1/2 lemon juiced
  • 50ml rice wine vinegar
  • 50ml vegetable oil
  • 20grams chilli bits (can substitute for Sambal oelek)
  • 400 grams braised octopus legs heated on grill (can substitute for raw squid)

Directions:

1. Place Gochujang, lemon juice, vinegar, vegetable oil and chilli in a blender

2. Blend until fairly smooth, a few specks of chilli is fine

3. Set aside and add hot octopus just before serving

Cucumber pickle

  • 1/2 large cucumber deseeded and chopped in slices ( 2-3mm )
  • 100ml mirin
  • 100ml Japanese soy
  • 50 ml apple juice
  • Pinch of sea salt

Garnish

  • 1/2 a red onion cut as fine as possible, then rinsed under cold running water

Directions:

1. Combine liquids in appropriate container, add sea salt and stir to dissolve. Prepare cucumber and steep in seasoned liquid for a min. 30 mins

Assembly

Assemble 8-10 taco shells on desired serving dish and fill each 1/3 of the way with avocadoshiso mixture, followed by octopus mixed with Tako sauce. Finish each with a few slices of the pickled cucumber and some finely sliced red onion.

Jon de Vila from Flesh & Buns Grilled Rendang Lamb

  • Rendang Miso
  • 350g ginger
  • 120g garlic
  • 300g fresh turmeric
  • 350g shallots
  • 250g galangal
  • 200g lemongrass
  • 100g red birds eye chilli
  • 15g kaffir lime leaves
  • 160g grape seed oil
  • 200g coconut cream
  • 600g coconut milk
  • 200g ground coconut powder
  • 200g roasted desiccated coconut
  • 60g aka (red) miso
  • 240g shiro (white) miso

Directions:

1. Finely slice kaffir lime leaves

2. Roughly chop remaining herbs and spices

3. Place all the ingredients in a blender, add 100g grape seed oil and whizz until it forms a smooth paste

4. In a wide saucepan, add 60g of grape seed oil and cook out paste for 30 minutes

5. Add all coconut products and cook for a further 30 minutes

6. Put on side to chill

7. Mix white and red miso together

8. When paste is chilled, add 1/1 ratio cooked paste to miso mix, creating Rendang Miso

Rendang Sauce

  • 100g Rendang Miso
  • 300g coconut milk
  • Thai fish sauce (Squid brand) to taste

Directions:

1. Heat Rendang Miso in saucepan and whisk in coconut milk until brought to a simmering boil

2. Take saucepan off the fire

3. Add fish sauce to taste

4. Serve at room temperature

Lamb marinade

  • 180g lamb neck
  • 80g Rendang Miso

Directions:

1. Coat lamb with Rendang Miso and marinade in the fridge for 3 days

Assembly

Remove lamb from marinade and remove excess Rendang Miso. Cook lamb on grill or in a grill pan (approx. 4 minutes on each side) and leave to rest. Slice and plate the lamb. Place 20g of Rendang Miso on top in a paper-thin layer and place the lamb under the grill to gratinate until golden. Garnish with 5g of picked coriander.

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Tom Aikens and Richard O’Connell of Tom’s Kitchen’s Seven Hour-Braised Shoulder Of Lamb with Onion, Thyme and Balsamic

Ingredients (serves 4)

Braised Shoulder of Lamb

  • 1 shoulder of lamb, around 2.5kg in weight
  • 150ml olive oil
  • 20g fresh thyme
  • 2 garlic bulbs, peeled cloves
  • sea salt and black pepper
  • 8 medium onions, peeled
  • 350ml balsamic vinegar

Mashed Potato

  • 2l water
  • 12g salt
  • 200g butter
  • 150ml milk
  • 600g peeled potato, cut in 1/4’s
  • 12 turns of milled black pepper

Directions:

1. Place a large casserole pot onto a medium gas, adding the oil.

2. Season the lamb and place the shoulder into the pot once the oil is hot (be careful adding the lamb as it could spit). Colour for 3-4 minutes each side until nicely caramelised and then remove the lamb and put to one side.

3. Add the onions and colour for 4-5 minutes still on a medium heat, stirring now and again. Add the garlic and thyme then place the lamb back on top.

4. Place into the oven at 110°c and cover with a lid cooking for 2-2.5 hours, then take out the onions once they are soft. Carry on cooking the lamb for another 2.5-3 hours.

5. Add the vinegar and carry on cooking without the lid so the vinegar reduces as the lamb cooks, basting the lamb every 30 minutes, being careful not to reduce it too much.

6. Cook for a total of 6-7 hours until the lamb is nice and tender then add the onions and garlic back at the end and reduce the vinegar to a nice thick consistency.

7. Place the cut potato into the cold water with 10g salt in a pan, place on to the heat and bring to a simmer turn the heat down and simmer for 30 minutes then tip the potatoes into a colander to drain really well.

8. Place the potato back in the pan and dry out on a low heat for 1 minute then add the butter, salt, pepper and the warm milk while you mash the potato.

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Sartoria re-opens on 7th Dec

At the recent Taste event Chef Francesco Mazzei made home-cured baccalá marinated in liquorice in aid of Action Against Hunger.

On 7th of December Savile Row’s Sartoria re-opens its doors with renowned Italian chef Francesco Mazzei at the helm as chef patron.  The refurbishment sees the addition of a new bar and cicchetti counter, two private dining rooms as well as a wine cellar boasting 250 bins where head sommelier Michael Simms will host private wine tasting events.  Francesco has created an all-day dining menu including breakfast that will feature dishes from his native Calabria and other regions in Italy.