Jay Rayner’s pork, chorizo and butter bean stew. From his book and road tour, “The Ten (Food) Commandments”.
Serves 6
6 chorizo cooking sausages, in 1cm slices olive oil 1 medium onion, chopped 1.5 kg braising pork, cubed 400g tin tomatoes 750ml chicken stock 400g tin butter beans Heat oven to 150C.
Heat oil and sauté onion to soft. Cook 2/3 the chorizo. Brown the pork in the oil in small batches.
From Rick Stein’s Spanish TV series, taken from lovefood.com.
Ingredients 4 Aubergines, each weighing about 275g 90ml/6 tbsp olive oil 1 Medium onion finely chopped 4 Garlic cloves, finely chopped 1 Large red pepper, seeded and chopped 1.5 tsp Freshly ground cumin seeds 1 tsp Ground cinnamon 0.5 tsp Freshly ground nutmeg 1 tsp Pimentón dulce (smoked sweet Spanish paprika) 1 Large pinch of crushed dried chillies 500 g (17.
This is Madhur Jaffrey’s Eggs Massala recipe, and is apparently her favourite comfort food. Recipe is for two people.
4 large eggs 1 small/medium onion, grated or finely chopped 1" fresh ginger, grated or finely chopped 0.5 tsp chili powder 0.5 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 0.25 tsp salt 1 tsp lemon juice ground black pepper 15ml/1 tbs water 30ml/2 tbs oil 0.5 tsp cumin seeds 8 fl oz (half a tin) tomatoes, drained and chopped 0.
For two.
2 chicken breasts (prefer with skin and bone, but good luck getting that from a supermarket) 1 jalapeno chili (green chili alternative) 1 poblano chili (green pepper alternative) 1 anaheim chili (1 thai/finger chili alternative) 1 small onion, cut into chunks 2 cloves garlic, finely chopped 1 tsp ground cumin 0.5 tsp ground coriander 1 15oz can cannellini beans, drained 225ml chicken stock 0.5 small bunch coriander leaves juice of 0.
The ideal of roast beef is thinly sliced for sandwiches, medium-rare, succulent and served with horse radish, but the standard technique for roasting beef (at 350F) doesn’t generate these results. Sous vide cooking followed by searing will do this, but that’s expensive. The ‘trick’ is to roast long and low after an initial sear, which makes even cheap cuts of beef come out evenly pink (not raw) and delicate.
For this technique, the details matter.
Lentil and Sausage Casserole
1 lb good quality pork sausages (85%+ meat); can be italian or toulouse 250g puy lentils (or green or brown lentils) 1/2 onion 1 clove garlic, finely chopped 1 can tomatoes 1 bay leaf 80g pancetta Brown the sausages, then brown the pancetta in a tablespoon of oil. Over a medium/low heat, sweat the onions until translucent, then add the garlic for 1 minute.
The is Anna Del Conte’s recipe from the Sainsbury magazine!
1.8 - 2 kg pork loin (boned) 4 cloves garlic 150-175g cubed pancetta zest 1 1/2 lemons 2 tbs thyme 1 dsp dried chillies 1 tbs olive oil 12 fl oz dry white wine chicken stock (300 ml) - or a very good quality stock cube Unroll the loin, and make three deep, long slits lengthwise to insert the stuffing.
This is heavily modified from the starting point of an Alton Brown Good Eats recipe, to use non-American ingredients. It is much more of a traditional chili than the sort with mince and beans.
1.5 kg pork shoulder. This can be shoulder steaks or a joint. 1 bottle beer (12oz), not dark (so not stout/Guinness or brown). 1 tbs oil 16 oz salsa or 300 ml jar of hot salsa plus 300 ml passata 1 tbs tomato puree 1 tbs cumin seeds 1 tbs chili powder (or equivalent) 1 tbs chili sauce (or Tabasco, or Nando piri-piri sauce/marinade) 1/4 tsp smoked paprika 1 tsp salt 2 (hot) green chilies - birds eye or similar 2 cloves garlic, crushed 1 small bunch coriander, chopped, for garnish You can get more sophisticated with the various chilies, but the above is likely to be the limit for a British supermarket.
Ingredients 1 pack of puff pastry (all butter) 1 roast chicken 100g ham (in a piece) 1 tbs flour 30g butter 500 ml milk 1 bay leaf 1 tbs tarragon or thyme small bunch parsley an extra tablespoon milk (glaze) Equipment small saucepan (or 2) pie dish or small casserole Method Strip the chicken and separate all the meat from the rest - carcass, skin and fat, which you can use to make a stock.
Ingredients 150g/1.5 cups macaroni (half pint size) a dessertspoon plain white flour same quantity of unsalted butter; can use oil or other fat in a pinch 500ml/3/4 pint milk (half litre) 50 - 120g/2-4 oz cheese, grated (enough for 3-4 good sized handfuls) Equipment spoon spatula small and large saucepans small/medium Pyrex casserole/dish grater (you can use a potato peeler if stuck for one) Method First, make the cheese sauce.