Recipes in Stocks & Sauces

Chicken Liver Parfait

This is beautifully rich and buttery but the Chinese spice adds a nice point to the flavour. What you’ll need 450g chicken livers 150g butter plus a bit more to top the parfaits with 1 shallot – finely sliced 1 teaspoon finely chopped garlic A few sprigs of thyme 1/2 teaspoon Chinese five spice 2 tablespoons double cream. You need to clean up the livers – cut anything off that doesn’t look like it should be there – the white bits, the green bits, the sinewy bits – they all need to go. While you’re at it, try to cut each...

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Salsa Verde

This is a great sauce to be able to knock out – it goes with so many different types of food – fish, lamb, chicken.. or maybe just bread dipped into it. Make it to your liking – if you like it strong on capers (like I do) add more capers. Here’s what you’ll need: 2 cloves garlic Fresh herbs – choose from Basil, Mint, Parsley, Tarragon – or all of them. The best extra virgin olive oil you can get 1 tablespoon capers 6 anchovy fillets Juice of a lemon Mustard – many recipes call for Dijon but I’m...

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Sea Bass & Orange Fennel With A Soy, Mirin & Citrus Sauce

Fish with fennel – I can’t get enough of it this week for some reason. You’ve really got to give this a go. The sea bass is meaty enough to stand up to a fairly punchy soy and mirin sauce. The fennel and orange softens in flavour enough not to overpower the rest of the dish. It’s subtle enough to be refreshing but has a nice twang that is most pleasing. The sauce is kind of like a Ponzu sauce but  I made use of the stock created from cooking the fennel instead of dashi. I’ll give the measurements per person...

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Chilli Sauce

This is a great chilli sauce to have prepared a day or 2 before you host a BBQ. You can make it as hot as you like. It’s great smeared on meat and acts as a brilliant mopping up sauce/dip for pretty much anything you cook. The ingredients 6 or 7 red bell-peppers 3 or 4 red chilies – even more if you want hotter 1 tablespoon of maple syrup 1 tablespoon of cider vinegar 2 cloves of garlic, crushed Sea-salt to taste. Heat your oven to 180c. Put the bell peppers and the chilies on a roasting tray and roast...

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Kimchi

There are many different varieties of kimchi – Korea’s national dish. Recipes vary from region to region and preparation methods differ from family to family – so much so that you’re never going to really find one, true, authentic Kimchi recipe. Keeping that in mind I think the best you can do is make the stuff to suit your tastes. The ingredients you can actually get hold of will also dictate the direction your kimchi takes. That said, you’re going to need Korean red pepper powder (Gochugaru) at the very least so do your best to hunt some down. You...

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Tomato Sauce – Back To Basics

If you’ve spent any time cooking you’ll probably have made a tomato sauce at some point – it’s one of the most basic sauces you can make. There are however a couple of considerations that make the difference between an average sauce and something really special. Leave the onions out of it You may well disagree with me on this one. To be fair, there’s many an established Italian cook who would rely on onions as the cornerstone of a good tomato sauce but it’s just not for me. I want my tomato sauce to be all about the tomatoes...

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Caldeirada

A beautiful Portuguese fish stew, Caldeirada is made using whatever fish you have to hand. Some recipes call for a 50/50 mix of oily and white fish but I think the beauty of this dish is that it allows you to use whatever fish you have available. In this recipe I use monkfish and prawns but you could also try clams, squid, swordfish, cod, hake… Whatever suits your tastes. Green peppers are slightly more authentic in this recipe but I prefer the sweetness and more mature flavour of a developed red pepper. Ingredients (serves 4) 1 large onion – halved and sliced...

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Piccalilli

This is a slightly revised version of a piccalilli recipe I posted a couple of years back. I’ve sweetened things up slightly with a bit more pear and apple and increased the quantity of mustard seed. Ideally you need to make it now. The piccalilli takes about a month to mature – if you make a batch this week, it will be ready for Christmas. Piccalilli ingredients Veg of your choice – I used 1 cauliflower, 1 courgette, 1 cucumber, 2 pears, 1 apple, a handful of green beans, 8 – 10 shallots 150g salt 1 tablespoon ground tumeric 1.5 tablespoons mustard seeds 1...

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Breast of Lamb Ste-Ménehould with Sauce Ravigote

Any dish that makes use of one of the tougher, less popular cuts of meat and turns it into something as classy as this is, for me, what good cooking is all about. Breast of lamb on the bone is ideal but if you can only find the rolled variety, this is still just as usable. You’ll probably be able to pick up a rolled breast of lamb for under £5 and this will happily feed at least 4 people as a substantial starter or, with some boiled potatoes, a decent main. You’re going to want to serve it with...

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‘Nduja Pizza

If you’ve not come across ‘nduja before I recommend you give it a try. A spreadable spicy sausage from Calabria, ‘nduja can be used spread on warmed bread, in pasta dishes (think spicy pork mixed in with shellfish and pasta) or however else you see fit to make use of it. I sourced mine from the same place I get my tomatoes and olive oil – Lupa Foods. They’ve started stocking their own ‘nduja and I have to say it’s incredible stuff. Hot – no doubt about that but incredible in flavour and texture. For me – this stuff just had to...

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Ramen

I had been resisting posting a ramen recipe – it seems anywhere you turn in the food blog world at the moment you’ll be faced with a ramen of some sort. But then I thought – sod it – ramen is good.. ramen is very good – I HAD to do ramen. I had to EAT ramen. My ramen is unashamedly taken from the Momofuku  cookbook (if you like ramen, go and buy that book – it does a much better job of explaining ramen than I can) but I’ve tried to simplify things, very slightly, to a point that it...

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Preserved Lemons

This is the first time I’ve tried preserved lemons like this – the aim is, in a month or so, to use these things in Moroccan tagine dishes. After doing a little research into how to go about preserving lemons like this it turns out it’s ultra simple – all you need is lemons, salt and 30 days. Wash your lemons and cut off any of the harder points at the end of the lemon. Now cut a slice into the lemon – 1 from the top and 1 from the bottom to create a sort of Z shape to the...

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Gnocchi With Mushroom Consommé, Beetroot & Roast Tomatoes

Leftover Mondays – always a good thing. I cooked far too many baked potatoes this weekend for post-fireworks food so I needed something to do with them. I was thinking mashed potato but then a friend of mine suggested gnocchi – great idea. To serve with the gnocchi – more ingredients that need using up – beetroot, tomatoes, mushrooms and a few other bits and bobs. Here’s what you’ll need For the gnocchi Leftover baked potatoes Enough type 00 flour to form a dough with the potato A pinch of nutmeg A handful of grated parmesan 1 egg yolk Salt...

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Gurnard

Ugly? I don’t think so. Sure they look a little different but I think they look kind of cute – they look a bit like puppies. Not that I’d suggest eating puppies.. well, we’ll see. Put it this way – I’d rather take one home to meet my mother than a monkfish. Whatever you think of their looks they’re an excellent fish to cook with if you prepare yourself for a little work. The gurnard is a sustainable fish so go ahead and eat a load of them. The reason they’re not over fished, I would imagine, is, as I...

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Beef Stock

Those jelly stocks you can buy in the supermarket are actually pretty good – they give a decent depth to your food but I think they just don’t really taste, well, beefy enough. You need to control the stock yourself to get something that really has that beautiful beef taste. What you’ll need: Beef bones – I used leftover rib of beef – you can use uncooked bones if you can get them but there’s nothing wrong with using bones from cooked meat where you’ve not over-cooked them – the bones won’t have cooked too much first time round. 2...

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Linguine Puttanesca

Some nights a light, refreshing pasta dish is in order. Not tonight. Tonight I wanted something with punch and twang. I wanted capers, I wanted anchovies, I wanted olives – I wanted Puttanesca. The anchovies and olives will add the salt to this sauce – the capers are pivotal – the piquant edge they add to the rich sauce is sublime. Here’s what you’ll need 8 anchovies – I used a can of anchovies in olive oil – this is fine for this dish but make sure you use the olive oil they are stored in 2 cloves of garlic, thinly...

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