Tag: Herbs

Categories
SOUPS/SAUCES/CONDIMENTS

SPICY CRAB AND AVOCADO SALAD


Edible flowers can be a boon for innovative cooks, not only do they add a fresh flourish of color they can also introduce unusual flavors to your dishes. For centuries roses were used for cooking and flavoring food, rose water was also put in fountains and baths to help people freshen up. Choose flowers you have grown yourself, or know to be safe for consumption. Flowers from a florist or nursery has probably been treated with pesticides or other chemicals and are certainly not safe for culinary use.

Avocado and crab salad
Serves 2

½ cup/125 ml crab meat (preferably lumps of the white meat)
1 tablespoon/15 ml mayonnaise
1 tablespoon/15 ml fresh cilantro, chopped
1 small shallot, diced finely
1-2 teaspoons/10 ml jalapeño, diced finely (optional)
1 teaspoon/5 ml lime zest
Juice from ½ a lime
sea salt and freshly cracked pepper, to taste
a sprinkle of dashi granules or botarga (optional)
a selection of micro herbs
1 avocado, stone removed, cut lengthwise
olive oil for drizzling
tomato mayonnaise for drizzling (recipe follows)

Combine the lump crab meat, mayonnaise, cilantro, red onion, jalapeño (if using), lime zest, lime juice, salt and pepper, dashi or botarga (if using). Take one slice of avocado, spoon the crab mixture over plus the herbs of your choice and place another half of avocado on top. Garnish with more herbs, edible flowers and a drizzle of olive oil and tomato mayonnaise.

Categories
GLOSSARY / METHODS

ZA’ATAR


The Za’atar plant, originally called “hyssop”, is a herbaceous perennial native to the Middle East.  Strongly aromatic, pungent and delicious.  But since the Israeli authorities have declared the herb and endangered species and banned picking in the wild, those who were used to using this herb freely has come to terms with making their own blend of a few herbs and spices to imitate the same flavor.  I don’t know the real flavor of the authentic mix but I am so delighted to have found a recipe that is so satisfactory — sharp, warm and slightly pungent.  Sprinkle it over pita bread with olive oil, or stir into Goat’s cheese mousse (to spread over freshly baked bread). Use this mixture as a dry rub for fish or chicken or add to marinades for roasted vegetables.  Mix it into a party dip with fresh garlic, feta cheese and olive oil…

1 tablespoon/15 ml roasted sesame seeds
1 tablespoon/15 ml cumin
¼ cup/60 ml sumac
2 tablespoons/30 ml dried thyme
2 tablespoons/30 ml dried marjoram
2 tablespoons/30 ml dried oregano
1 teaspoon/5 ml coarse salt

If you grow your own herbs, try and dry them by picking them at their prime, stick them in brown paper bags to protect them from any dust and hang it up somewhere drafty and dry.

Lightly toast your cumin and sesame seeds in a heavy based frying pan. Tip all of the ingredients into a spice blender and work into a fine powder.  Store in an airtight container in a cool place away from strong light.

 

Categories
MAIN COURSE

LAMB MINCE WITH BAKED EGG, SUMAC AND ROAST TOMATOES


Learning about the cuisine of other cultures and the fusion of flavors happening as a result of immigrants bringing their traditional cooking methods, herbs and family favorites into your country, has made cooking a very interesting and delicious hobby. This dish (inspired by fusion food served in Jerusalem) is a delightful and surprising result.  Yet another version of comfort food you can add to your repertoire.

Lamb mince with baked egg, sumace and harissa

360 h/12.7 oz Basmati rice

The lamb:
2 tablespoons/30 ml olive oil
12 shallots, finely sliced
2 cloves garlic, minced
350 g/12 oz lamb mince
2 cups/500 ml lamb stock
2 tablespoons/30 ml sumac (availalable at well stocked supermarkets)

Sumac, from the berries of the sumac bush (vaguely related to Poison Ivy although not poisonous) are dried and in some instances you can buy the berries whole or already ground. It is dark brick red in color and adds a delightful color and zing to food without overpowering it — subtle and refreshing. Add it to scramble eggs, a vinaigrette, garlic mayonnaise, tomato salad, etc. Try it with chicken, fish, butternut soup …. the possibilities are endless. Use your imagination.

1 tablespoon/15 ml za’atar (available in shops that specialise in Middle Eastern spices or make you own)
1 tablespoon/15 ml cumin
2 tablespoons/30 ml pine nuts
salt and freshly ground black pepper

The tomatoes:
2 tablespoons/30 ml olive oil
24 cherry tomatoes
1 teaspoon/5 ml coarse sea salt
sprinkle of sugar
1 teaspoon/5 ml balsamic vinegar

The garnish:
4 fresh eggs
plain thick Greek yogurt
bunch coriander leaves

  • In a small bowl mix the vinegar with the salt and add the onion. Set aside for the onions to soften.
  • Boil the rice and keep warm.
  • Preheat the oven to 220°C.
  • In a heatproof baking dish mix the cherry tomatoes with the olive oil, salt, sugar and vinegar and roast in the oven until the skins burst open and the juices start sizzling. Remove from the oven and set aside.
  • For the lamb:  in a big enough pan, heat the olive oil and fry the shallots and garlic briefly then add the mince.
  • Break up the mince as much as possible to avoid having clumps of meat.
  • When it becomes nice and caramelized, add half the stock, sumac, za’tar, cumin and salt and pepper and cook until most of the liquid has evaporated.
  • Add the rest of the stock and simmer for 5 minutes.
  • With a large spoon, move the meat aside to form four hollow spots. Break an egg into each hollow, then cover the pan with a lid and steam the eggs for about 5 minutes or until the eggs are cooked but the yolks still soft.
I find it much easier to fry the eggs separately and place it on top of the dish when ready to serve.  But it is up to you. It does not affect the outcome of the dish or spoil its authenticity.
  • To serve: on each warmed plate spoon the rice and spread out quite a bit.
  • Spoon the lamb and a cooked egg over the rice, being careful not the break the yolk.
  • Dot the surface of the meat with spoons full of yogurt, scatter the roast tomatoes around and sprinkle over the coriander. Serve immediately.
Extra sumac sprinkled over gives the dish an extra tang and color but use sparingly.
Categories
SOUPS/SAUCES/CONDIMENTS

Tuna, potato and green bean salad


Serve with a green sauce, mustard vinaigrette and sour cream

LINE

Serves 4

This is a totally “free-style” version of the traditional Nicoise salad. It is fun to make because you can add, omit or swap ingredients every time you make it. It can be served as a starter or a light lunch, but it is very important for the tuna to be sushi grade. If any doubt, don’t use it as the tuna should really be rare in the middle.

TUNA NICOISE

The green sauce:
1½ cup/375  ml parsley
½ cup/125 ml mint
½ cup/125 ml dill
1 tablespoon/15 ml tarragon
5 canned anchovies, rinsed and pat dry
4 garlic cloves, finely chopped
¼ cup/60 ml capers, rinsed and roughly chopped
olive oil
freshly crushed black pepper

The vinaigrette:
2 tablespoons/30 ml red wine vinegar
1 tablespoon/15 ml Dijon mustard
1 small garlic clove, minced
salt and freshly ground black pepper
½ cup/125 ml extra virgin olive oil

The salad:
400 g/14 oz fresh tuna fillet
250 g/9 oz potatoes, unpeeled
250 g/9 oz French beans, trimmed
2 large ripe tomatoes, skinned
2 tablespoons/30 ml vegetable oil

The sour cream:
2 tablespoons/30 ml fresh cream
4 tablespoons/60 ml plain yogurt
2 teaspoons/60 ml lemon juice
salt and pepper to taste

The garnish:
½ small red onion, sliced in very thin rings, rinsed under cold running water
2 fresh free-range eggs, medium soft-boiled, shelled and quartered
4 black olives, stoned and halved
4 basil leaves, finely sliced

Trim the tuna and roll up tightly with cling wrap into a cylinder, then refrigerate.

Chop the herbs finely by hand and mix them with the anchovy, garlic and capers. Add olive oil just to loosen the paste, taste and season with black pepper (the anchovies is salty enough).

In a bowl, whisk together the vinegar, mustard, garlic, anchovy paste, salt and pepper, then gradually whisk in the oil. Reserve 2 tablespoons/30 ml of the vinaigrette for the tuna.

Boil the potatoes in salted water until just tender. Set aside to cool then remove the skins and slice into 5 ml (0.2 in) slices and sprinkle some salt and pepper over.

Boil the green beans until tender but still crisp, drain and refresh in cold water. Drain again.

Slice the tomatoes so that you have 16 rings of about 8 mm/0.3 in thick.

Heat the oil in a frying pan, unroll the tuna, then sear all over for not longer than 30 seconds. Remove from the pan and pour over the reserved vinaigrette. Season and set aside until ready to use.
Whisk the cream until stiff, then fold in the yogurt, lemon juice and salt and pepper. Taste and adjust the seasoning to your liking. Set aside until ready to use.

To serve:
On each serving plate arrange the ingredients attractively and spoon the green sauce around.  Arrange the garnish all round and drizzle some more of the dressing over. Dot the green sauce with some sour cream, and finally sprinkle the basil over.

Categories
MAIN COURSE

Veal rolls stuffed with chicken liver and prosciuto in a Marsala and white wine sauce


Serve it with polenta cakes and pickled beetroot.

LINE

Serves 4

The rolls can be prepared the previous day and cooked just before serving.VEAL ROLLS

The filling for the veal rolls:
15 ml/1 tablespoon oil
15 ml/1 tablespoon onion, finely chopped
2 rashers of bacon, finely diced
2 free-range chicken livers
5 ml/1 teaspoon rosemary, finely chopped
30 ml/2 tablespoons fresh white breadcrumbs
30 ml/2 tablespoons Parmesan cheese, freshly grated
5 ml/1 teaspoon parsley, finely chopped
1 free-range egg, beaten
pinch nutmeg, freshly grated
5ml/1 teaspoon lemon juice
salt and freshly ground black pepper

The veal:
12 thin slices of veal
12 slices of prosciuto
50 g/1.7 oz butter

The sauce:
30 ml/1 tablespoons olive oil 125ml/½ cup shallots, thinly sliced
5 ml/1 teaspoon garlic, minced
80ml/⅓ cup beef stock
80ml/⅓ cup Marsala wine
salt
10 ml/2 teaspoons fresh rosemary, finely chopped
10 ml/2 teaspoons parsley, finely chopped

If Marsala wine is not available, use port or sherry.

The polenta:
2 liters/4.3 pts milk
300 g/10.5 oz polenta
50 g/1.7 oz Parmesan cheese, grated
50 g/1.7 oz butter
1125 ml/½ cup chopped fresh chives
salt
150 g/5.2 oz butter for frying the mushrooms
500 g/1 lb mixed mushrooms
freshly ground black pepper
60 ml/¼ cup vegetable oil

Heat the oil and fry the onion and bacon until crisp, remove from the pan and drain on paper towel. Add the chicken liver to the same pan and fry for 1 minute, remove and drain, then chop the liver fine and mix well with the bacon and the rest of the filling ingredients. Divide up into twelve portions.

Between two sheets of cling-film, beat the slices of veal flat with a mallet. Put a portion of filling on top of each of the veal slices and carefully roll up the veal with the filling, taking care no to let the filling push out on the sides. Put each roll on top of a slice of prosciuto and roll up again. Secure with toothpicks. Cover and place in the refrigerator for one hour.
In a heavy based saucepan and over medium heat, melt the butter and fry the veal rolls until they are evenly cooked and golden brown – about 3 minutes on each side. Remove from the pan and keep aside in a warm place for 10 minutes.

Add the olive oil to the saucepan in which the veal rolls were cooked, add the shallots and over low heat saute for about 2 minutes, then add the garlic. Turn the heat up and deglaze the pan with the Marsala wine, then add the chicken stock, parsley and rosemary and cook until the liquid is reduced by half. Season to taste and return the veal rolls and any accumulated juices to the pan. Spoon the sauce over the veal rolls and simmer for about 1 minute.

Meanwhile, bring 2 liters/4.3 pts milk to the boil in a large saucepan, add the polenta gradually in a thin, steady stream, stirring all the time. Add salt and cook over low heat for about 45 minutes, stirring frequently.

Remove the polenta from the heat and gently stir in the Parmesan cheese and chives. In a frying pan, heat the butter then fry the mushrooms until cooked and mix in with to the polenta which should be quite soft.  Pour the hot polenta into a square dish about 2 cm/0.7 in thick. Leave to set then slice into squares of about 8 x 8 cm/3 x 3 in.
Heat a frying pan with the oil until quite hot. Gently lower the polenta squares one by one into the hot pan and fry until golden on both sides. Drain on kitchen towel.

Serve the veal rolls sliced at a slant across with the polenta and Pickled beetroot salad. Drizzle the sauce around and serve immediately.

Categories
STARTERS/SIDES

Terrine of fish and cucumber with watercress mayonnaise


To give time for the flavors to develop, this dish needs to be made at least 24 hours ahead, therefore it is ideal for entertaining. This is perfect as a starter to a dinner as well as for a lunch — even as a main course for dinner on a hot summers evening.

terrine-of-fish-and-cucumber-e1513152159747.jpg

The terrine:
500 g/18 oz firm white fish fillets, half in fillets and the rest cut into small pieces
whites of 2 eggs, lightly beaten (reserve the yolks for the mayonnaise)
1 egg
salt and freshly ground white pepper
a pinch of cayenne pepper
2 cups/500 ml crème fraîche (make your own)
250 g/9 oz smoked salmon, thinly sliced
3 tablespoons/45 ml dill, chopped
freshly ground black pepper

The vegetable mixture:
30 g/1 oz butter
1 large onion, finely chopped
English cucumber, thinly sliced

The watercress mayonnaise:
basic mayonnaise recipe using 2 egg yolks
½ cup/125 ml watercress leaves, chopped, tightly packed
1 teaspoon/5 ml dill, finely chopped
½ onion, finely chopped
1 teaspoon/5 ml lemon juice

The garnish:
a selection of herbs
carrots, pickled cucumber, etc, cut into decorative patterns
50 g/1.7 oz red lumpfish roe

The fish mixture:

  • In a processor, mince the cubed white fish, add the egg whites, whole egg, salt and cayenne pepper and blend well.
  • Cover with plastic film, and refrigerate for 30 minutes.
  • Process the fish mixture again, slowly adding half the crème fraîche, scraping down the sides of the bowl, then slowly add the remaining crème fraîche.
  • Place in the refrigerator on a bowl of ice for at least half and hour.
  • Season the whole white fish fillets with salt.
  • Season the smoked salmon with black pepper and dill.

The vegetable mixture:

  • In the meantime, in a saucepan melt the butter, add the onion and cook over low heat for a few minutes.
  • Add the cucumber, stirring until the moisture has evaporated.
  • Spoon into a dish, allow to cool, then refrigerate.

The mayonnaise:

  • Process the watercress, dill and onion and stir into the mayonnaise.
  • Taste and adjust the seasoning, then stir in the lemon juice.
This mayonnrecipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

The terrine layering:

  • Preheat the oven to 160°C/320°F.
  • Paint the inside of a terrine dish with a little olive oil, and on the bottom place the herbs, the small vegetable pieces and the lump fish roe decoratively (use your imagination), and press down into the oil to secure it.
  • Now, carefully place half the white fish fillets over the decorations, covering the whole bottom part of the terrine dish — the “good” side of the fish facing downwards.
  • Spoon half of the fish mixture over the fish fillets and evenly spread it around.
  • Then cover the fish mixture with half the salmon.
  • Spread the rest of the fish mixture over the salmon, and add the rest of the white fish fillets.
  • Cover with the rest of the fish mixture, the rest of the salmon, and finally the vegetable mixture.
  • Lightly knock the terrine on the worktop to force out any air and cover with buttered foil. Secure the lid on top of the terrine.
  • Fill a large baking dish with warm water and place the terrine dish in it. Bake at 160°C/320°F for 1½ hours, then remove from the oven.
  • Remove the lid, then place a piece of board cut big enough the cover the terrine directly.
  • Place a weight on top and let the terrine cool to room temperature. Refrigerate for 24 – 48 hours.

To serve:
When ready to serve, turn the terrine out onto a plate and drain carefully before turning it out onto a cutting board. Cut the terrine into slices with a serrated knife and serve with the watercress mayonnaise and some extra lumpfish roe scattered over.

Categories
SOUPS/SAUCES/CONDIMENTS

Prawn and vegetable cocktail with a creamy saffron and dill dressing


This is a very light and fresh starter.  It is very important not to overcook any of the ingredients; the whole dish should maintain its crispiness.

Serves 4

PRAWN AND VEGETABLE COCKTAIL

The prawns:
400 g (14 oz) raw prawns, de-veined and shelled
(reserve shells)
2 cups/500 ml fish stock, heated
1 teaspoon/5 ml salt

The vegetables:
1 cup/250 ml carrots, cut into cubes
1 cup/250 ml cauliflower, cut into small pieces
1 small courgette, cut into 1 cm pieces
salt
1 tablespoon/15 ml butter
1 clove garlic, finely chopped
½ teaspoon saffron thread

The mayonnaise:
2 tablespoons/30 ml mayonnaise
3 drops of Tobasco sauce
1 small shallot, finely chopped

The dressing:
½ cup/125 ml fresh cream
1 pinch saffron thread
salt and freshly ground white pepper
1 tablespoon/15 ml dill sprigs

The garnish:
1 large tomato, peeled, seeded and diced
½ red pepper, peeled, seeded and diced
1 tablespoon/15 ml parsley, finely chopped
1 tablespoon/15 ml French tarragon, finely chopped
1 tablespoon/15 ml basil, finely chopped
salt and freshly ground white pepper
mixed baby salad leaves

Bring the stock with the salt to a boil and poach the prawns with the reserved shells for 3-5 minutes in it. Remove the prawns from the stock and set aside to cool. Refrigerate until ready to use.
Strain the stock and discard the shells. Refrigerate the stock for another use.

In a saucepan, put the carrots and cover with just enough water, add salt, butter, garlic and the saffron and bring to a boil. Cook for 1 minute, then add the cauliflower and cook for another minute, then finally add the courgette and cook for 1 minute. Remove and drain on paper towel until ready to use. (The vegetables should still have a slight bite to them.)

Mix the mayonnaise with the Tobasco sauce and chopped shallot and set aside.

Bring the cream to the boil, then add the saffron, salt and pepper, and dill. Boil down to about half the amount, then strain, season and set aside to cool.

To serve:
Mix the tomato, pepper, herbs and salt and pepper.  Set aside.
Add the mayonnaise to the cooked vegetables and mix gently.  Set aside.
Chop the prawns roughly and mix with half the creamy dressing.
Place a pastry cutter of 7 cm diameter in the center of each serving plate. Divide the vegetables and spoon into each cutter, then repeat with the prawns on top. Scatter the tomato, pepper and herb mixture around and drizzle the cream over. Gently remove the pastry cutter. Top the cocktail with the mixed baby salad leaves and serve immediately.

Categories
SOUPS/SAUCES/CONDIMENTS

Prawn and mushroom stuffed squid with squid ink pasta and a spicy tomato sauce


There are a wide variety of stuffing recipes for squid.  See the Glossary for a recipe for ground Thai pork stuffing.

Serves 4

STUFFED SQUID

12 medium squid hoods with tentacles

The stuffing:
1 tablespoon/15 ml olive oil
¼ cup/60 l onion, finely chopped
1 garlic clove, finely minced
½ teaspoon/3 ml salt
57 g/2 oz raw prawns, shelled and deveined (reserve the shells for the sauce)
2 tablespoons/30 ml tomato, finely chopped
2 teaspoons/10 ml lemon zest
2 teaspoons/10 ml fresh ginger, finely chopped
1 teaspoon/5 ml fresh parsley leaves, finely chopped
½ teaspoon/3 ml freshly ground black pepper
¼ cup/60 ml fresh bread crumbs

The sauce:
30 g/1 oz butter
1 garlic clove, crushed
12 medium prawns, shelled, reserve prawns for later use
2 cups/500 ml fish stock
2 tomatoes peeled, seeded and chopped
2 garlic cloves
2 salt anchovies, rinsed, filleted and chopped
pinch of paprika
freshly ground black pepper and cayenne pepper

The pasta:
250 g/8.8 oz squid ink pasta (store bought)
1 tablespoon/15 ml olive oil

To serve:
1 tablespoon/15 ml olive oil
reserved tentacles
½ cup/125 ml dill sprigs

Clean the squid thoroughly and separate from the tentacles. Reserve the tentacles.  Wash the cleaned squid hood under cold running water.  Drain.  Remove and discard the clear, hard quill from inside the hood. Turn the tubes inside out (because the outside skin tends to curl outward, it will hold the stuffing better inside out), and put into a bowl.  Leave in the refrigerator until ready to use.

Heat the olive oil in a frying pan over medium heat, add the onions, garlic and salt and sauté until the onions turn translucent, about 1 to 2 minutes. Do not brown. Transfer the mixture to a medium mixing bowl and set aside to cool.

Place the prawns in a food processor and pulse about 4 times, then add the tomato, lemon zest, ginger, parsley and pepper and pulse until well mixed but not smooth. Add to the onion and garlic in the bowl, then add the bread crumbs and stir to combine well.
Place the mixture into a piping bag and pipe the stuffing into the tubes, (or use a small spoon) making sure that you do not over-stuff them. Seal with toothpicks.

Heat the butter in a frying pan, add the garlic and the reserved prawn shells and cook until the shells are pink and aromatic. Add the fish stock and cook for 5 minutes. Strain the stock and discard the solids.

Using the same pan, heat the olive oil and add the tomatoes, garlic, anchovies, black pepper and paprika. When the anchovies have blended into the sauce, add the stock and cook until the sauce thickens slightly. Remove from the heat, strain again if you want a smooth sauce and put aside.

Boil the pasta in salted water until tender but still have a bite to it, drain and return to the pan. Pour over the olive oil over and keep warm.

Heat the olive in a large frying pan. Fry the tentacles for about 3 minutes or until crisp. Remove and drain on paper towel.
Add the squid to the hot pan and cook for 3 minutes on each side. Remove from the pan and drain on paper towel.

Twirl the pasta around a fork and place in the center of a deep plate. Remove the toothpicks from the squid and place three on top of the pasta. Scatter the crispy fried tentacles over the squid. Drizzle the sauce around and garnish with a few sprigs of dill.

Categories
MAIN COURSE

Beef brisket poached in spicy beef stock


Serve with Puy lentils, candied sweet potatoes and tomato and basil terrine.

BLOCK HORIZONTAL LINE

Serves 4

Brisket is an inexpensive cut of beef that requires long, slow cooking to break down the collagen in the connective muscle tissues which results in succulence and  tenderness.  The Tomato and basil terrine is a refreshing addition to the rich brisket dish.

BEEF BRISKET

The brisket:
2 tablespoons/30 ml olive oil
1 kg/2 lbs brisket with the bone on
3 cloves garlic, crushed
1 red onion, roughly chopped
1 cup/250 ml dry red wine
2 cups spicy beef stock, heated
1 teaspoon/5 ml fresh ginger, grated
juice of ½ lemon
2 teaspoons/10 ml palm sugar
1 star anise
salt and freshly ground pepper
1 red chili, rib and seeds removed, finely chopped (optional)

The Puy lentils:
200 g/7 oz Puy lentils
1½ cup chicken stock
salt and freshly ground black pepper
1 medium red onion, finely sliced
1 tablespoon/15 ml lemon juice
1 tablespoon/15 ml olive oil
salt and freshly ground black pepper

The sweet potatoes:
4 large sweet potatoes, peeled and cut across into 1 cm (0.4 in) thick slices
¼ cup/60 ml butter
¼ cup/60 ml sugar
juice of one orange

The tomato and basil terrine:  (Optional)
1 cup/250 ml olive oil
½ cup/125 ml balsamic vinegar
4 shallots, peeled and finely sliced
4 garlic cloves, minced
salt and freshly ground black pepper
1.5 kg (3.3 lbs) very ripe tomatoes, peeled, sliced into petals and seeded
1 bunch basil
baby rocket leaves

Start with the terrine:  (If making)
For the marinade, combine the olive oil, vinegar, shallots, garlic and seasoning. Add the tomatoes to the marinade and refrigerate for 24 hours.
For the terrine, line four individual molds with plastic film, then push in each mold a layer of the tomato petals, then a basil leave, then salt and pepper and a drizzle of the marinade. Repeat until all the ingredients are used and pour the rest of the marinade over. Press down firmly and fit a piece of board cut to the size of the mold on top. Put small weights on top and leave for at least 8 hours to set before serving.
When ready to serve, invert the terrines on each of the serving plates with the brisket, Puy lentils and sweet potatoes.

For the brisket, heat the oil in a large saucepan and brown the brisket all over. Add the garlic and onion and stir until heated through, then add the red wine and allow to boil until almost evaporated. Add the beef stock and bring to a boil, then add the rest of the ingredients and cook, covered, for about ½ hour. Remove the star anise and continue cooking for another hour or until the meat is very tender. Check periodically to see that there is enough liquid to cover the meat. If necessary add a little bit of boiling water from time to time.

When the brisket is tender, remove from the saucepan and keep in a warm place. Add the chili (optional) to the saucepan and reduce the liquid in the pan until it is thick and syrupy.
Shred the brisket into smaller pieces, discard the bones (if any) and return the meat to the saucepan. Gently mix with the sauce in the pan and check the seasoning. Keep warm.

Cook the lentils in simmering unsalted chicken stock for 20 minutes or until tender. Drain and season with salt and freshly ground black pepper.

Meanwhile, soak the red onion in the lemon juice for 5 minutes. Once the lentils are cooked, add the drained onion, olive oil and stir through.

In a saucepan, put the sweet potatoes and cover with water, salt and half the butter. Bring to the boil and cook until nearly all the water has evaporated. Pour in the orange juice, the rest of the butter and the sugar. Turn the heat down low and let the juices slowly caramelize.

Assemble the dish:
Serve the brisket on top of the Puy lentils with the Sweet potatoes and the Tomato and basil terrine (if using) around it.

 

Categories
MAIN COURSE STARTERS/SIDES

Oxtail wrapped in a herb dumpling


Serve with rice and fried glazed ginger and lemon confit with glazed baby beetroot and horseradish cream.

This can be made with leftover oxtail.
The meat should be very tender and come off the bone quite easily after the cooking process. If you prefer, leave the meat on the bone and serve the dumplings, steamed in a bamboo steamer, separately.

OXTAIL WRAPPED IN A HERB DUMPLING, SERVED WITH FRIED GLAZED GINGER AND LEMON CONFIT AND A WARM RUSSIAN SALAD

Serves 4 with possible leftovers
If you have the time (and inclination), prepare a separate stock to strengthen the flavor of your dish.  It is optional but worth it.  Start making this sauce before starting to cook the oxtail.
Additional flavor: (Optional)
1 tablespoon olive oil
any trimmings from the oxtail
1 medium onion, diced
1 garlic clove, finely chopped
2 cups beef stock, heated
2 cups of water
reserved tomato peels and seeds plus 1 extra tomato finely diced
3 juniper berries
1 teaspoon fennel seeds
2 thyme sprigs
1 teaspoon apple cider vinegar
season to taste
In a saucepan, add all the above ingredients and bring to a boil, skimming the surface all the time to remove all the impurities.  Cook for 30 minutes and let sit for another 30 minutes whilst preparing for the cooking of the oxtail.

The oxtail:
1 oxtail, trimmed and wiped dry, reserve the trimmings
2 tablespoons vegetable oil
½ bottle of red wine
1 large onion, chopped finely
3 cloves of garlic, chopped finely
1 cinnamon stick, whole
2 bay leaves
4 whole cloves
2 cups beef stock, heated (or the stock you prepared earlier, if you did)
salt and freshly ground pepper

1 large tomato, peeled, seeded and finely diced
1 onion, finely chopped

The lemon confit:
6 lemons, zest and juice
150 g (5.2 oz) castor sugar

The garnish: (optional)
glazed ginger, sliced and lightly fried in butter

The beetroot:
8 baby beetroot
1 tablespoon olive oil
1 sprig of thyme
1 clove garlic, roughly chopped
salt and freshly ground black pepper
1 small onion, thinly sliced
¼ cup apple cider vinegar
1 tablespoon honey, or to taste
1 teaspoon port

The horseradish cream:
¼ cup fresh horseradish, grated
1 tablespoon mustard
½ teaspoon lemon juice
½ castor sugar or to taste
1 tablespoon dill
salt and pepper
1 cup cream, whipped

The oxtail:

  • Heat the oil in a cast iron pan and add the oxtail pieces. Fry over moderate heat until brown all over, then add the red wine and bring to a boil until nearly dry, stirring regularly.
  • Add the onions, garlic, cinnamon, bay leaves, cloves, hot stock (or the above prepared sauce, strained), and salt and pepper, and cover tightly with the pan lid. Turn down the heat to a moderate simmer.
If you prefer to cook the oxtail in the oven, now is the time to put it in an oven preheated to 180°C/356°F.
  • Cook for at least two hours, checking at regular intervals that it does not cook dry. Top up with 1 cup boiling water and repeat every time it seems to be cooking dry.
  • When the meat separates easily from the bones, remove from the heat.  Spoon the meat in a separate container and leave the sauce, which should have formed a thick sludge by now, behind and keep warm.
  • Check the seasoning of the sauce, discard the cinnamon stick and bay leaves (and cloves if you can find them!), then reduce the sauce to a syrupy consistency and remove from the heat. Set aside in a warm place.
If you plan to serve the oxtail on the bone with the steamed dumplings, your oxtail is ready to be served now.
  • If you want to serve it with the dumplings wrapped around the meat, remove the bones from the meat and discard.
  • Roughly chop the meat, and mix in the tomato and onion. Shape the mixture into a sausage about 6 cm/2.5 in in diameter, and roll it in plastic film.
  • Twist the ends to seal well, then refrigerate to set.

For the dumplings:

  • Into a food processor bowl, sift the flour and baking powder, add oil and enough milk to bind the mixture and pulse until it just comes together as a dough.
  • Add the cheese and chives and pulse again to just combine.
  • Transfer the mixture to a lightly floured surface and knead very lightly. Roll out the pastry to a rectangle measuring 18 x 48 cm/7 x 19 x in.
  • Carefully remove the plastic film from the oxtail sausage and place the meat in the center of the dumpling dough. Roll the dough over the meat and seal the edges. Trim the two ends of the sausage then cut it into 8 even slices.
  • Prepare the steamer and line each steam basket with some cabbage leaves rubbed with oil. Place the oxtail dumplings flat on the cabbage leaves (this is to prevent the oxtail from sticking to the basket) so that the meat is visible and steam for 15 minutes.
  • Halfway through the steaming process change the steamer baskets around so that they both get equal steam.
  • Carefully remove each dumpling and put on a warm plate. Discard the cabbage leaves.

For the lemon confit:

  • Peel the lemons, leaving the pith behind, and slice the zest as fine as possible. Place the zest in a saucepan and just cover it with water. Bring to the boil but drain as soon as it starts boiling.
  • Repeat the whole process twice, starting off with fresh cold water every time.
  • After the final draining, place the zest back in the saucepan and cover with the lemon juice and the sugar and, if necessary, add a little water. Cook over very low heat (barely simmering) until the zest is tender and the juice becomes syrupy.

The beetroot:

  • On a large piece of foil, place the beetroot in the centre and drizzle with the olive oil, then add thyme and garlic. Season with salt and pepper.
  • Enclose the foil and seal, then place on a baking tray. Bake for about 1 hour until very tender.
  • Remove from the oven and, unwrap the foil and tip the beetroot into a bowl. Cover the bowl with some plastic film and leave for 20 minutes to allow the skins to loosen and the beetroot to cool.
  • Remove the plastic film and discard the thyme and garlic.
  • Rub off the skins of the beetroot and cut in half. Put all the beetroot in a bowl and add the onion.
  • In a saucepan, bring to a boil the vinegar, honey, port and 1 tablespoon cold water. Reduce until it starts to thicken to a rich glaze. Add the cooked beetroot and stir to cover with the glaze, remove from the heat and leave to cool.

For the horseradish:

  • In a food processor blend the horseradish, lemon juice, sugar and dill.
  • In a separate bowl, whisk the cream until stiff then fold into the horseradish mixture.
  • Season to taste, then strain through a sieve (optional) and refrigerate for 4 – 8 hours.

To serve:
Pour the sauce in the center of the plate and place two of the oxtail dumplings on top. Spoon the lemon confit and ginger on top of the oxtail and serve on rice with glazed baby beetroot and horseradish cream.