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With prices of staples likely to be affected by drought and disease, it's time to be creative with your menus. Madalene Bonvini-Hamel of the British Larder explains what to look out for this month
Posted: 19 April 2012 | 11:49
First, make the marinade for the lamb. Place the Barnsley chops in a large vacuum pouch. Add the oil, garlic, fennel seeds and thyme. Seal the pouch on hard vacuum, and refrigerate to marinate for two hours. To pickle the radishes, discard the leaves, cut them in half lengthways and wash.
Posted: 19 April 2012 | 11:40
First, prepare the sea trout. Keeping the fish whole, remove the head and all fins. Fillet in a single piece but don't cut into portions at this stage. Roll the fish up in clingfilm, forming a barrel. Let the fish rest in the fridge for one hour. Cutting 100g portions about 1cm thick, slice through the clingfilm. You should get about 10-12 portions out of one large fish.
Posted: 18 April 2012 | 18:58
Place the mackerel in a stainless steel tray skin side up. Cover with the cooled pickle liquor (see below), cover with cling film and place in the fridge at least 8 hours before serving but not more then 12 hours. For the pickle liquor, bring all ingredients to a simmer for 5 minutes and set aside to cool.
Posted: 04 April 2012 | 17:10
For the pan di spagna, whisk the eggs with the sugar to make a very thick, luscious, pale cream that forms ribbons when poured or dribbled from the whisk. Sift the flour and baking powder together, directly on to the eggs a bit at a time, folding them in with a light touch.
Posted: 27 March 2012 | 14:42
Preheat the oven to 190°C. Soak the quinoa in cold water. First make the lemon and mint yogurt. Mix all the ingredients, and keep chilled. For the garlic, heat a medium-sized pan, add olive oil, and lightly toast the mustard and onion seeds. Then add the chilli, onion and garlic.
Posted: 23 March 2012 | 12:17
Ask your butcher for a three-bone veal rack (French trimmed). Tie the rack with a piece of string either side of each bone, then accurately slice between each bone to create three chops. Blitz together all the ingredients for the marinade and place the veal into it overnight. Next day, place the quinoa in the water and bring to the boil, cook for 5 minutes then refresh.
Posted: 23 March 2012 | 12:15
Ask your butcher for a large poussin - he should be able to spatchcock it for you. If not, all you need to do is bone the bird out from its underside. Put the bird on your chopping board, breasts down, and using a sharp knife make an incision all the way along the underside of the bird from the parson's nose to the neck.
Posted: 23 March 2012 | 12:13
Preheat the oven to 200°C/400°F. Heat a non-stick, oven-proof pan over a medium high heat. For each portion, add a small pat of butter and when it foams add the monkfish tail and brown it on both sides. Season with salt and pepper.
Posted: 19 March 2012 | 10:50
As winter gives way to spring it's a good time to adjust your menus to make sure you're using produce at its very best. Madalene Bonvini-Hamel of the British Larder explains what to look out for this month
Posted: 02 March 2012 | 16:17
Place 8 small metal rings in the fridge to chill. Soften the cream cheese and set aside. Semi-whip the cream and set aside. Make an Italian meringue with 4 egg whites, 85g caster sugar and 50ml cold water - whip until glossy and shiny.
Posted: 02 March 2012 | 15:52
Mix the salt, sugar and ginger, rub into the salmon and leave to cure in the fridge for 1 hour. Wash the salt mixture off and place the salmon with the thyme and oil in a vacuum bag, seal on hard vacuum and cook in a preheated water bath at 40°C for 8 minutes, cool them over ice water. Keep refrigerated until needed.
Posted: 02 March 2012 | 12:09
Firas Kharfadji, head chef, Fifth Floor Café, Harvey Nichols, London What is it? Potato cake, smoked salmon, poached egg and dill crème fraîche ...
Posted: 02 March 2012 | 11:42
Preheat the oven to 180°C. Melt a knob of butter in a stainless steel pan and add the shallots. Cook until soft. Add the garlic and cook for a further 30 seconds before pouring in the wine. Bring to the boil and reduce the volume of the wine by half. Then add the stock.
Posted: 24 February 2012 | 11:19
Dissolve the gelatine in 30ml hot cream and season. Combine with the other ingredients and leave to set. Reserve the mousse to pipe into the beetroot rolls. For the baby beetroots – take six baby beetroots and trim, leaving 2cm stalks.
Posted: 24 February 2012 | 09:00
For this fish soup that's typical of Livorno in North-west Italy, you need a few slices of monkfish, a conger or freshwater eel, a few squid or cuttlefish and some mussels. Heat the olive oil in a flameproof casserole (Dutch oven), preferably earthenware, add the onion...
Posted: 24 February 2012 | 08:18
The inspiration for this came from a crab custard dish that Rick Stein cooked for the Japanese ambassador about six years ago. I wanted to create a wobbly custard in a porcelain pot, rather like a similar dish I once made at my last restaurant, Kensington Place.
Posted: 20 February 2012 | 10:17
Peel the salsify and put straight into cold water with a squeeze of lemon. Cut into lengths of 10cm and cook in boiling salted water for about 20 minutes, then refresh under cold water, drain and dry on kitchen paper.
Posted: 10 February 2012 | 08:00
Heat a non-stick frying pan over a high heat with 20g butter. Once it starts to foam add the leeks with seasoning and brown all over. Add the stock, reduce the heat to low, cover the pan with a lid and gently braise for about 8-10 minutes until the leeks are tender...
Posted: 08 February 2012 | 10:37
To make the granita, dissolve the sugar and water over a low heat once boiling and simmer for two minutes. Remove from the heat and add the lime juice and blood orange juice. Pour it into a container and freeze, stir with a fork every hour. Freeze and continue the stirring until desired large flaked crystals have formed...
Posted: 08 February 2012 | 10:30
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