THIS IS A COOKBOOK I am not, as a rule, much drawn to the sort of cookbook that has kooky drawings and an "as if written by hand" graphic style. But there are always exceptions, and this is one of them, simply because of the sheer number of must-cook recipes in it. Not only that, this book seems fired by genuine crusading enthusiasm and too many good ideas to be anything other than celebrated.I almost chose the Grilled Meatball Sandwich for you today (and Korean-Style Short Ribs also nearly made it) but in the end I just could not be deflected from the Linguine with Anchovies, Parsley and Walnuts.
Slow roast lamb in sloe gin Ingredients 1x1.3 kg leg of lamb, or carvery shoulder of lamb 2 tbsp freshly chopped mint 2 large red onions, quartered 1 tbsp olive oil 150 ml sloe gin, or purple grape juice Tips and Suggestions For a more informal dinner, serve the joint with the meat juices and a selection of breads and salads. Want to know the best way to carve a leg of lamb? Watch our expert video mini beef wellingtons Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced.
Heston Blumenthal's beef burgers recipe Place 600 g of the cubed sirloin in a bowl and sprinkle with the salt. Mix together, cover with plastic wrap then place in the fridge for 4 hours. The salt will penetrate the meat during this time and begin to draw out some of the moisture. Using a meat grinder fitted with a 3 mm plate, grind the unsalted sirloin then refrigerate this meat until very cold. Combine the cold ground meat with the cold, salted sirloin cubes and mix well. Before you begin the final grinding, place two layers of plastic wrap across a chopping board or baking tray and position it under the mouth of the grinder. QUICK CALABRIAN LASAGNE I do realize that a dish that needs an hour in the oven, might not, at first glance, seem to qualify for the epithet "quick", but I'm not trying to pull a fast one. All things are relative, and what makes this recipe feel so speedy is that there is no white sauce - with its roux and patient stirring - involved, the meat sauce takes around 5 minutes, and the lasagne sheets are used straight from the packet (no pre-boiling) and cook in the exaggeratedly liquid meat and tomato sauce. The recipe comes courtesy of an Italian informant from Calabria, where sliced cooked ham and hard-boiled eggs are part of the local lasagne. Should you wish to provide a vegetarian version, boost the number of hard-boiled eggs to 6, the mozzarella balls to 4 and dispense with the meat, stirring a couple of canfuls of chopped tomatoes into the passata instead. You could certainly increase the cheese content - perhaps adding a stronger-tasting cheese, too.
Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes With the right technique, regular flour tortillas make excellent thin-crust bar-style pizzas. [Photographs: J. Kenji Lopez-Alt] I've gotta tell you that in the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour tortilla-based pizzas ranked pretty low on my list. Certainly below French bread pizza, lower than English muffin pizza (my first love), and even lower than matzoh pizza.
Braising steak,guinness & cheese pie with puff pastry lid Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. Heston Blumenthal's perfect steak recipe Place a heavy-bottomed frying pan over a high heat, then add a thin layer of olive oil. Heat until the oil is smoking hot. Season the steaks with a little salt and place them away from you in the hot pan for 15–20 seconds. Then turn the steaks over and fry for a further 15–20 seconds. Repeat this, turning the steaks, for 2–3 minutes.
SALT AND PEPPER SQUID This is unexpectedly easy to shop for as well as easy to cook. Baby squid (better here than tougher, grown-up, windsock-sized ones) can be found, frozen, in 500g boxes, to be stashed in your freezer and thawed as needed. And while any recipe that involves a pestle and mortar can seem like too much kitchen faffing when you get back from work, let me tell you that a bit of murderous bashing can be a great stress-relieving exercise. But if you're not convinced (and believe me I understand: until recently I had only to read the words 'pestle and mortar' to be filled with dread and intimidation) you can always use one of those little electric coffee-bean or spice grinders for blitzing the salt and pepper. Already-ground pepper and fine salt is not an impossible option; I won't pretend they'll be as good, but as long as you don't use that school-pepper-container dust - more sneeze-powder than aromatic spice - it'll be just fine.
Classic Rack of Lamb Recipe I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it.