Beef Recipes Will get A Redesign
Pumpkin with rice and beetroot
Lasagne aside, the most famous of layered recipes is probably biryani, the place meat and rice is pressed down in a pot with onions and spices and sometimes enclosed in a pastry crust. It is one these dishes I tend to depart to restaurant cooks. To say it’s a lot of work is an understatement.
A considerably simpler model may be made without meat, and with out the pastry crust. I did a version this week, layering saffron rice with mashed pumpkin and spiced onions that took a very good hour, however with out the inevitable fuss of the classic.
Serves four
onions 2 medium
groundnut oil 4 tbsp
ginger 60g
chilli flakes 1 tsp
pumpkin 1.5kg
white basmati rice 300g
saffron 2 pinches
inexperienced cardamom pods 12
peppercorns 8
bay leaves four
cinnamon 1 stick
beetroot 200g
Peel and roughly chop the onions. Warm 3 tablespoons of the oil in a deep pan then add the onions and cook over a low to average heat. Grate the ginger and stir into the onions with the chilli flakes, and let them continue cooking until the onions are tender and golden brown - a superb 25 minutes.
Peel the pumpkin, lower into giant items, then steam for quarter-hour till mushy. Drain and mash with a vegetable masher or fork. Stir in black pepper and somewhat salt.
Wash the rice in warm water: put the rice in a large bowl with loads of heat water, stir the rice around within the water with your hand, pour off the cloudy water, then repeat twice until the water is sort of clear. Lower the heat so the water simmers, then cowl tightly with a lid. Leave to cook for 10 minutes. Drain the rice, put in a medium-sized saucepan with sufficient water to cover by 3cm. Add the saffron and entire cardamom pods, peppercorns, bay leaves and cinnamon stick, then carry to the boil.
Remove the rice from the heat and leave to rest with out removing the lid. Coarsely grate the beetroot and put aside. Lift the lid from the rice and stir briefly with a fork to separate the grains.
Now assemble the dish. Pour the remaining 1 tablespoon of oil into the dish then add one third of the rice adopted by a 3rd of the pumpkin. Scatter a 3rd of the onions over the pumpkin then half of the beetroot. Now continue layering till all the rice, pumpkin, onion and beetroot is finished.
Bake for an hour at 200C/fuel mark 6.
Crab and avocado cream
Crab and avocado is a cushty marriage, needing solely something crisp to press all my bells directly. (I often serve carta di musica with mashed avocado and white crab meat.) I sometimes dice cucumber finely and fold it into the avocado cream too. A layer of crunch amid the sleek green cream and flakes of seafood.
You can make a modern version of the seafood cocktail by layering mashed avocado, cucumber and crab meat - I exploit each the brick-crimson brown meat and the snowy needles of candy white flesh. It might look stunning in a wine glass, especially when the layers are put collectively loosely somewhat than tightly packed. A squeeze of lime wouldn’t go amiss and i like to put in some coriander too, a herb very much at home with each crab and avocado.
Serves four
avocados 3 ripe
lime juice 4 tbsp
crimson chilli 1 large
cucumber ½
white crab meat 250g
brown crab meat 250g
coriander leaves 3 tbsp, chopped
Peel and stone the avocados, then put the flesh into the bowl of a meals processor. Halve, seed and finely chop the chilli then add to the avocado and process it all to a easy, pale green paste. Squeeze in the lime juice.
Peel the cucumber, core with a teaspoon and discard the seeds, then reduce first into thick strips then into small cubes and fold into the avocado cream.
Check the white and brown crab meat for any remaining shell, then fork the chopped coriander via the white meat.
Loosely layer the avocado and white and brown crab meats in 4 glasses or small dishes, chill for half an hour and serve.
Spinach and feta filo
The first time I met the mixture of filo, spinach and feta was aboard a ferry sure for the Greek islands circa 1980 and I have liked it ever since. Bake till crisp, then shatter the cooked pastry and scatter over a salad of spinach leaves and feta.) (Try brushing a sheet of filo with melted butter then sprinkling it with sea salt and dried thyme. For all its cellophane wrapper and dubious age, I wolfed my flaky pastry parcel gratefully and have used the mix in tarts, salads and little pies ever since.
This time, a roll-up of chilli-flecked spinach and melted cheese baked inside the filo. The rolled layers of vegetables, cheese and pastry formed a simple lunch with a salad of tomato, black olive and basil.
Serves 6
spinach 600g
dill 30g
feta 400g
mozzarella 375g
dried chilli flakes 2-3 tsp
butter 105g
filo pastry 6 sheets (about 250g)
nigella seeds 2 tsp
poppy seeds 2 tsp
sesame seeds 2 tsp
Set the oven at 180C/gas mark 4. Wash the spinach, then, with the leaves still wet, place it in a large saucepan over a average heat. Tip them into a colander and squeeze out any moisture. Cover tightly with a lid and let the leaves cook in their own steam for a minute or two till wilted.
Roughly chop the spinach and the dill and combine them together. Coarsely grate the feta and mozzarella into the spinach and dill, then season with black pepper and the chilli flakes. Melt the butter in a small pan.
Place a sheet of filo on a work floor or chopping board. Brush generously with a few of the melted butter. Place a second sheet on top, butter it, then repeat with a 3rd sheet. With the longest edge in the direction of you, shape half of the filling in a long sausage, alongside the nearest edge.
Roll the pastry away from you, masking the filling and forming a protracted cylinder. Transfer to a baking tin.
Now repeat with the remaining three sheets of pastry and the remaining filling. Brush with the final of the butter then sprinkle with the nigella, poppy and sesame seeds. Place the second roll close to the primary.
Bake for about 20 minutes until the pastry is pale gold, then serve instantly.
Beef rib boulangere
It was the primary properly cold morning of autumn when we set about making this deeply comforting dish. The dish is all the higher for that, the flavours deepen and the separate elements - the meat, inventory and potatoes - turn out to be, deliciously, as one. Layers of potato and cheap, bone-in meat for a night when the chestnut leaves are piling up within the lane outdoors the home. The hands-on cooking time right here is minimal, involving little greater than the slicing of onions and Maris Pipers, however the unattended cooking time, when the recipe gets on with things itself, is an effective two hours.
Throughout the layering of meat and potatoes I prefer to tuck within the stripped rib bones, and in so doing extracting every final bit of goodness and savour from them. On the side, a crisp white cabbage salad, maybe (olive oil, white wine vinegar, dill), and a few bread with which to sponge up the herb-stippled juices.
Serves 6
beef brief ribs 1.4kg
olive oil 4 tbsp
onions three medium
thyme eight sprigs
rosemary four bushy sprigs
bay leaves 4
black peppercorns 8
beef inventory 2 litres
giant potatoes 1kg
Cut the beef into ribs. Turn the ribs over with kitchen tongs as they color, eradicating them to a plate when their fats is golden. Warm the oil in a large, deep-sided pan, then brown the ribs throughout, taking care as they might spit and pop.
Peel and thinly slice the onions then put them into the pan by which you might have simply browned the beef, adding the thyme, rosemary, bay and peppercorns, and decrease the heat to reasonable. Let the onions cook, giving them the occasional stir, for about 20 minutes, until they are mushy and light gold.
Return the beef ribs to the pan, along with any juices from the plate, then pour over the beef inventory and convey to the boil. Lower the heat so the liquid quietly putters, partially cover with a lid, and depart for 1 hour or until the meat can easily be cut from the bones.
Set the oven at 180C/gas mark 4. Remove the ribs from the pan and pull the meat from the bones. In a big, shallow baking dish or roasting tin, layer the potatoes and the meat and onions, seasoning each layer as you go with salt and black pepper, then pour over the inventory from the pan. Slice the potatoes thinly, using a mandoline you probably have one, a big cook’s knife if not.
Bake for an hour to ninety minutes, until the potatoes are delicate and giving.
Pistachio brittle and raspberry mille-feuille
As much as I like the thought of the traditional layered mille-feuille I really feel it only works when the pastry could be very dark, skinny and crisp and the filling includes a number of sharp fruits to distinction the comfortable, billowing blandness of the cream. The cream is greatest when overwhelmed till solely simply thick sufficient to unfold. You'll be able to go additional with the contrasting textures by including crushed brittle or almond or pistachio praline to the whipped cream. Raspberries, blackberries and blackcurrants then, reasonably than peaches and strawberries.
Serves 8
caster sugar 125g
shelled pistachios 125g
puff pastry 320g
double cream 500ml
raspberries 250g
To decorate
icing sugar three tbsp
raspberries 125g
You will want a small, calmly oiled baking sheet and two giant baking sheets, one among which is lined with baking parchment.
Set the oven at 220C/fuel mark 8. Put the sugar in a non-stick shallow pan over a low to moderate heat. Watch very carefully as it melts, then, when it's golden, add the shelled pistachios. As the sugar darkens to a deep bronze, tip the mixture out onto a calmly oiled baking sheet and leave to cool.
Roll out the pastry to a rectangle measuring 28cm x 33cm. Transfer to the baking sheet lined with baking parchment. Place a second sheet of parchment on prime, then cover with the second giant baking sheet. Place a heavy roasting tin on top then bake for 15-20 minutes.
Remove the roasting tin, baking sheet and high layer of parchment, then continue to bake for an additional five minutes or till the pastry is deep golden brown and very crisp.
Break the pistachio brittle into large pieces and cut back to coarse crystals using a meals processor. For those who prefer, pound the brittle to crumbs with a pestle and mortar.
Whip the cream till thick. Crush the raspberries with a fork and fold them into the cream along with three quarters of the crushed nut brittle. Cut the pastry in half lengthways and trim the edges, crushing the trimmings to crumbs with a knife.
Place one of the 2 sheets of pastry on a serving dish or board. Spoon the cream, fruit and nut filling on prime, clean the surface flat pushing the cream proper to the edge of the pastry, then cover with the second piece of pastry. Press down calmly on the cake together with your hands or a baking sheet to settle the layers of cream and pastry.
Smooth the edges flat with a palette knife, then cowl the sides with the reserved pastry crumbs, pushing them in with the knife.
To decorate, combine the reserved brittle with the icing sugar, then scatter over the top of the cake. Place the remaining raspberries along the highest and serve.
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