Food & Drink Iweekend News River Cottage Winter

Eight recipes for winter weather from Salmon Wellington to Harissa mac and cheese

Eight recipes for winter weather from Salmon Wellington to Harissa mac and cheese

Because the evenings begin to get chilly and autumn really units in, we’ve pulled collectively eight winter heaters to prepare dinner up from the consolation of your kitchen, from Harissa mac and cheese to Orange marmalade steamed sponge.

Salmon Wellington

Serves Four (pictured above)

100g spinach, thick central stalks eliminated

100g watercress sprigs

1 garlic clove, peeled however left entire

Olive oil

1 shallot, finely chopped

30g cream cheese   

2tsp chopped dill

1½tbsp creamed horseradish  

300g puff pastry, thawed if frozen

Plain white flour, for dusting

2 salmon fillets, about 250g every, skinned and pin bones eliminated

1 free-range medium egg, crushed

Sea salt

Freshly cracked black pepper

First put together the spinach and watercress for the filling. Rinse each properly and shake dry. Spear the garlic with a fork. Warmth a well-seasoned sauté or frying pan over a medium-high warmth, then add a splash of oil. When scorching, add the spinach and watercress with simply the water clinging to the leaves, season with salt and toss with the garlic fork till the spinach is simply wilted. Tip right into a sieve and squeeze out the surplus water. Switch to a bowl and put aside.

Wipe out the pan and reheat over a medium-high warmth, then add one other splash of oil. Add the shallot with a pinch of salt and sauté for a minute earlier than including the spinach and watercress and mixing collectively. Take away the pan from the warmth, switch the spinach combination to a bowl and depart to cool utterly.

When the spinach is cool, stir within the cream cheese, dill and horseradish, and modify the seasoning, if essential. Line a baking sheet with greaseproof paper and put aside. Make room in your fridge for the baking sheet.

Roll out the puff pastry on a really flippantly floured floor with a flippantly floured rolling pin right into a 30cm sq., concerning the thickness of a £1 coin. Pat the salmon fillets dry and season with salt and pepper, then place one fillet within the centre of the pastry. Unfold the salmon and watercress combination over, then prime with the remaining salmon fillet.

You now need to utterly enclose the fillets in pastry. Use each palms to rigorously raise the pastry and fold inwards to meet on the prime, so each ends simply overlap. Trim off any extra pastry to keep away from a layer of unbaked pastry. Brush the sides with crushed egg and press collectively firmly to seal. Brush the pastry on each brief ends and press collectively, once more chopping off the surplus pastry. You need a few ½cm hole between the sting of the salmon parcel and the pastry seals.

Rigorously switch the salmon parcel to the ready baking sheet, seam-side down. Brush the pastry throughout with the crushed egg and chill for a minimum of 20 minutes. When you’re prepared to bake, preheat the oven to 220°C/200°C Fan.

Fuel Mark 7. Place the baking sheet within the oven and bake the salmon Wellington for 35 minutes, or till golden-brown. Depart to relaxation for 5 minutes earlier than slicing.

Recipe from Tom Kitchin’s Fish & Shellfish (Absolute Press, £26). Images © Marc Millar

Minestrone Soup

Minestrone soup
Taken from Problem Free Gluten Free by Jane Devonshire
Images © Mike Cooper

Serves 6

Splash of olive oil

200g chopped pancetta or smoked bacon

1 leek, chopped

1 giant onion, chopped

Three garlic cloves, finely chopped

Three-Four sticks celery, chopped (approx 150g)

Four-5 carrots, chopped

(approx 150g)

1 chilli (optionally available)

2tbsp dried combined herbs

1 litre passata

1 litre gluten-free hen inventory

Three giant kale leaves, stalks eliminated

400g can cannellini beans, drained

400g can inexperienced/puy lentils, drained

Freshly grated Parmesan, to serve

Sea salt

Freshly floor black pepper

Warmth the olive oil in a big inventory pot with the pancetta, leek, onion and garlic, and sauté gently till translucent.

Add the celery, carrots, chilli and dried herbs and sauté for one other 5 minutes.

Add the passata and inventory and prepare dinner for 5 minutes, then add the kale, beans and lentils and simmer for seven to eight minutes, till the greens are simply cooked.

Season with sea salt and black pepper to style, and serve with a very beneficiant grating of recent Parmesan.

Recipe from Problem Free, Gluten Free by Jane Devonshire (Absolute Press, £22). Images © Mike Cooper

Plum orange, star anise and ginger steamed sponge

Plum and Stem Ginger Steamed Pudding by Gelf Alderson, Government head chef at River Cottage (Photograph: Hannah Blake/The Eating Room PR)

Serves 2

125g softened butter

125g caster sugar

2 eggs

125g self-raising flour

1 pinch floor star anise

Zest and juice of 1 orange

Eight plums

2 items of stem ginger with syrup

100g blackberries (frozen then thawed is ok)

Slightly additional flour and butter to line the pudding basin

Grease and flour a medium-sized pudding basin. Place the butter and caster sugar in a big mixing bowl and beat till mild and fluffy. Add the eggs and beat till mixed. Fold within the self-raising flour, floor star anise and orange zest.

Stone and quarter 4 plums and organize within the backside of the basin. Chop the stem ginger and scatter over the plums with loads of the stem ginger syrup. Pour over the cake combination and gently flatten into the basin.

On the range, fill a big saucepan with two to three inches of water and convey to the boil. Rigorously decrease the pudding bowl into the water, making certain the water doesn’t come over the sting of the basin and you don’t burn your fingers. Tightly wrap tin foil spherical the highest of the saucepan and proceed to bubble gently, trapping the steam inside.

Verify sometimes to be sure the pan isn’t boiling dry and prepare dinner for 70 minutes.

Whereas cooking, stone the remaining plums and warmth gently in a small pan with the orange juice and blackberries till simply collapsing and mix to a purée.

As soon as the pudding is cooked, loosen across the edges then end up onto a plate. Dollop over the plum sauce and serve with custard.

Recipe by Gelf Alderson, government head chef of River Cottage (rivercottage.internet)

Rack of Lamb with Pinot Noir Sauce

Rack of lamb with pinot noir sauce
Taken from World on a Plate by Jack Stein
Images © Paul Winch-Furness

Serves Four

Eight-bone rack of lamb

50ml vegetable oil

150g carrots, roughly chopped

150g onions, roughly chopped

150g celery, roughly chopped

1 leek, roughly chopped

Four garlic cloves, chopped

1 bouquet garni

500ml pinot noir

500ml hen inventory

Handful of dried porcini mushrooms

2tsp darkish soy sauce

1tsp Marmite/Vegemite

Star anise-glazed carrots

Salt and pepper

For the kale

1 shallot, sliced

Vegetable oil

200g kale, roughly chopped  

Salt and pepper

Preheat the oven to 220°C/ 200°C/Fan Fuel Mark 7 and put a roasting tin inside to warmth.

First, make the gravy. Pour three tablespoons of vegetable oil into a big pot, then add the chopped carrots and onion and season with salt. Add the celery, leeks and garlic. Stir by way of, then add the bouquet garni.

Pour 500ml of wine into the gravy and let it scale back over a medium warmth. As soon as it has decreased to a couple of tablespoons, flip down the warmth to low. When the liquid has been virtually completely absorbed, add the hen inventory, then the porcini mushrooms, the soy sauce and the Marmite. Depart to simmer over a low warmth till it has decreased and thickened. Take away from the warmth and move the gravy by means of a sieve, squeezing out any extra liquid from the greens, which it is best to discard.

In the meantime, minimize the rack of lamb into two equal items. Sear in a scorching pan within the remaining two tablespoons of vegetable oil for 5 minutes, then switch to the heated roasting tin. Roast for 15 to 20 minutes, or till the interior temperature reaches 56°C (for medium-rare) on a meat thermometer. As soon as it’s cooked, take away the lamb from the oven, season with salt and pepper and relaxation for 15 minutes.

Now put together the shallot for the kale. Place the sliced shallot in a small heatproof cup and simply cowl with the vegetable oil. Microwave for 30 seconds to make a confit. Place the kale in a deep, large pan with a splash of water. Season with salt and pepper, cowl with a lid and let it steam over a medium-low warmth for two minutes. Take away any leftover water from the kale, add the shallots and toss via.

Slice the lamb between the ribs and organize a couple of slices on every plate, together with the kale, the carrots and a great drizzle of the red-wine sauce.

Recipe from World on a Plate by Jack Stein (Absolute Press, £26). Images © Paul Winch-Furness

Harissa Mac and Cheese

Harissa Mac & Cheese
Taken from Problem Free Gluten Free by Jane Devonshire
Images © Mike Cooper

Serves 6

400g gluten-free pasta

(I exploit penne or fusilli as gluten-free macaroni may be onerous to discover)

6tbsp cornflour

800ml milk, plus somewhat additional for making the cornflour paste

250g extra-mature cheddar cheese, grated, plus additional for sprinkling

50g Parmesan, grated

2tbsp harissa paste (examine for gluten content material)

Pinch of sea salt

Preheat the oven to 200°C/180°C Fan/Fuel Mark 6. Convey a big pan of water to the boil, add the pasta and parboil for six minutes; it wants to be about half-cooked. Drain the pasta and put aside.

Combine the cornflour with just a little milk till it’s the consistency of double cream.

Put the remainder of the milk in a saucepan and convey to the boil, then scale back the warmth to a simmer and slowly add the cornflour paste, stirring or whisking on a regular basis. Maintain stirring/whisking for a few minutes – the milk will thicken shortly however you want to prepare dinner out the cornflour.

Take away from the warmth and instantly add the cheddar and Parmesan. Beat in till you might have a clean sauce. Add the harissa paste and salt and stir in, then add the partially cooked pasta, stir via, and place in a baking dish.

Sprinkle over just a little additional cheddar cheese and place within the oven for 30 minutes, till golden and effervescent. That is greatest eaten as quickly as you possibly can with out the cheese burning your mouth.

Recipe from Problem Free, Gluten Free by Jane Devonshire (Absolute Press, £22). Images © Mike Cooper

Baked Rice Cake with Lamb

Baked Rice Cake with Lamb from Feast by Anissa Helou Images © Kristin Peres

Serves Four-6

Good pinch of saffron threads

8tbsp vegetable oil

1 medium onion (about 150g), halved and minimize into skinny wedges

250g lean boneless leg or shoulder of lamb, reduce into 2½cm cubes

Sea salt

175g plain yoghurt

2 eggs

350g long-grain rice, rinsed and soaked in flippantly salted water for two hours

Put the saffron threads into two tablespoons of water to infuse.

Put two tablespoons of the oil, the onion and lamb right into a sauté pan and place over a low warmth. Barely cowl with water. Season with just a little salt and prepare dinner slowly, stirring often, for one to one-and-a-half hours, or till tender. Depart to cool.

Combine the yoghurt and eggs in a big bowl. Add the saffron water and salt to style, then combine once more. Drain the lamb and onions (if there’s nonetheless any liquid within the pan) and add to the saffron-yoghurt-egg combination. Depart to marinate for two hours a minimum of, ideally in a single day within the fridge.

Preheat the oven to 150°C/130°C Fan/Fuel Mark 2.

Put 1½ litres of water into a big pot and deliver to the boil over a medium warmth. Add 1½ tablespoons of salt. Drain the rice and add to the boiling water, then boil for three minutes. Drain properly. Rinse underneath chilly water, then drain nicely once more. Add to the yoghurt and lamb, along with the remaining oil. Combine nicely.

Switch the rice combination to a 23cm spherical non-stick baking dish with medium-high (10cm) sides. Degree the highest and cowl with foil. Bake for two hours, or till the rice is tender and crusty on the bottom and sides. Depart to sit within the dish for about 5 minutes, then invert on to a spherical serving platter. Serve scorching.

Recipe from Feast by Anissa Helou (Bloomsbury, £45). Images © Kristin Peres

Chickpea soup with Sicilian purple prawns

Tuscan chickpea soup with Sicilian pink prawns
From Head Chef of the Italian Embassy, Danilo Cortellini

Serves Four

100g dried chickpea

1 onion

1 giant carrot

1 garlic clove

Prosciutto rind, optionally available

1 bay leaf

1tbsp tomato paste

12 recent medium Sicilian purple prawns

1 small bunch rosemary

4tbsp extra-virgin olive oil

Salt and pepper, to style

Wash the chickpeas underneath chilly, operating water and soak in a single day. Roast the greens with a drizzle of oil and a pinch of salt.

Simmer the chickpeas with the roast onion, carrot and, garlic plus the prosciutto rind and bay leaf. Add a drizzle of oil, season with salt and pepper and prepare dinner for about one-and-a-half hours. Don’t use an excessive amount of water – solely the amount wanted to cowl the chickpeas.

As soon as cooked, peel a number of entire chickpeas and depart apart within the cooking inventory to use as garnish. Discard the rind, garlic and bay leaf, then mix the remaining chickpeas with the tomato paste, onion and carrot, including cooking water till thick however clean.

Clear the prawns, peel and de-vein. Shortly pan-roast them with oil, salt and pepper.

Pour the recent chickpea soup into bowls, garnish with the skinned entire chickpeas and prime with the roasted prawns. Drizzle over extra-virgin olive oil and freshly chopped rosemary to end.

Recipe from Four Grosvenor Sq.: The Menu of the Italian Embassy in London by Danilo Cortellini (£25, Meze Publishing)

Orange marmalade steamed sponge

Marmalade sponge
By Gary Usher
Images © Pure Choice Design

Serves Four-Eight

1 Seville orange

285ml water

170g sugar

100g golden syrup

120g butter

85g sugar

2 crushed eggs

120g self-raising flour, sifted

½flat tsp bicarbonate soda

65g milk

First make the syrup. Halve the orange and squeeze out each final little bit of juice right into a small pan, eradicating any pips. Utilizing a spoon, scrape all of the remaining pith and discard. Shred the remaining peel into small strips with a knife (assume thick-cut marmalade measurement). Add this to the juice, prime up with the water and stir within the sugar till dissolved.

Place the pan on a low warmth and depart to simmer for one to two hours or till the peel has softened. (If the peel continues to be onerous however the liquid within the pan is getting low, you possibly can add extra water and scale back again down once more.) As soon as that is prepared, put aside to cool to room temperature.

Now to the sponge. Set your oven to 110°C and put a big baking tray full of round 4cm of water in to heat. (The baking tray wants to be giant sufficient to match a 6.5 x Eight.5 x 19cm non-stick loaf tin inside).

Line the loaf tin with a strip of baking paper down the underside and up on the ends, leaving a slight overhang on the edges. Do that by brushing the tin with a bit of butter and then putting the baking paper on prime – the grease will maintain the paper in place.

Connect the paddle to your meals processor and add 50g of the golden syrup, the butter and sugar to the bowl. Beat on a excessive velocity for round 5 minutes till the paste could be very mild and creamy.

Now flip the velocity down on the mixer to low. Slowly add the crushed egg till it’s all included then add the flour and bicarb little by little till sure collectively. Add the milk and fold into the combination.

Within the lined loaf tin, add the remainder of the golden syrup to the bottom then spoon over the sponge combine.

Clingfilm the highest of the tin very tight then repeat with two layers of kitchen foil.

Place the tin into the tray of water within the oven and bake for 45 minutes to an hour. Verify after 45 minutes by rigorously peeling again the tin foil; the sponge may have risen and ought to have a slight spring to it when touched.

Depart to cool for 5 minutes within the tray.

Flip the sponge, take away the foil and clingfilm from the tin and place a big plate on prime. Maintain the plate and tin in each palms and flip over. If the sponge doesn’t launch right away, give it slightly little bit of encouragement with the overhang of parchment at both finish.

Heat the orange syrup barely and spoon over the sponge a bit at a time, permitting it to soak into it and drizzle down the edges.

Recipe from Gary Usher, chef proprietor of Sticky Walnut in Chester. Images © Pure Choice Design