Date muesli
Step
Warm for an extra minute, keeping everything moving in the pan. Take off the heat and stir in a handful of chopped dates.
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Telegraph
8 hours ago
- Telegraph
Chicken peasar salad
Sometimes you just have to jump all in and embrace the pun, but that doesn't mean this spin on the classic Caesar salad isn't a serious recipe. Oh no, the peas bring another level to this gastropub favourite. I scatter in the whole peas and also use some to create a vibrant dressing so you're using all of the pea's natural strengths. Overview Prep time 15 mins Cook time 15 mins Serves 4 to 6 Ingredients 4 thick slices of white bread from a loaf, cut into chunks 3-4 tbsp olive oil 2 skinless chicken breasts 2 Romaine lettuces 250g frozen peas 1 garlic clove, crushed or finely grated 4 anchovies from a tin 4 tbsp mayonnaise ½ tbsp extra-virgin olive oil, or as needed Zest and juice of 1 lemon 15g Parmesan, grated, plus extra (optional) for shaving Method Step Preheat the oven to 200C/180C fan/gas mark 6. Step Scatter the bread chunks (from 4 thick slices of white bread) over a baking tray then drizzle with enough olive oil to coat them well. Step Season with a little salt and freshly ground black pepper, then bake in the hot oven, tossing every now and then, for 10-15 minutes or until golden and crisp. Set aside. Step Meanwhile, season 2 skinless chicken breasts generously all over with salt and pepper, then fry in a frying pan over a medium heat for 10-15 minutes, or until lightly browned and cooked through. Set aside. Step Break 2 Romaine lettuces apart and separate them into single leaves. Place the lettuce leaves either on a serving platter or in a large salad bowl, ready to toss together with everything else. Step Place 250g frozen peas in a heatproof bowl and cover them with freshly boiled water to defrost. Leave for a few minutes and then drain. Step Add 1 crushed or finely grated garlic clove, 4 anchovies, 4 tbsp mayonnaise, ½ tbsp extra-virgin olive oil, the zest and juice of 1 lemon and 15g grated Parmesan to the processor, then blitz to a smooth, thin dressing. If you need to thin the dressing down a bit, add a splash of water or more extra-virgin olive oil. Taste for seasoning then adjust with salt and pepper to taste. Step Pour the dressing over the lettuce leaves and peas, then toss in the croutons. Chop or shred the chicken and add that in too, then toss everything together. Serve the salad with some extra Parmesan shavings, if you like.
Telegraph
a day ago
- Telegraph
Mash 'n' pea fish pie
Fish pie wouldn't be the same without peas. In this version, shared with me by my friend Lorna, the peas are added to the topping rather than mixed through the sauce. Lorna runs an online Duke of Edinburgh cookery school, which is all about building confidence in young people. Before that, she was the queen of canapés, cooking for the stars and writing countless articles and books. There's nothing she doesn't know about cooking, so I practically bit her hand off when she said she had a great fish pie recipe to share. Overview Prep time 25 mins Cook time 35 mins Serves 2 Ingredients 2 Maris Piper potatoes (around 400g), peeled and cut into 3cm cubes 40g butter 20g plain flour 300ml whole milk 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes, or use a fish pie mix 1 slice white bread 1½ tbsp olive oil 150g frozen peas or petits pois Method Step Put 2 Maris Piper potatoes, peeled and cut into 3cm cubes, in a saucepan of salted water. Bring to the boil, then simmer for 10 minutes or until cooked through. Step While the potatoes are cooking, make the sauce. Melt 20g butter in a small saucepan over a low heat. Step Remove the pan from the heat and stir in 20g plain flour, mixing well. Step Gradually add 300ml whole milk, stirring continuously. If there are any lumps, vigorously beat them out with a wooden spoon or whisk. Step Put the saucepan back over a medium-low heat, bring to a simmer then cook for 1 minute while stirring. The sauce should lightly coat the back of a spoon. Season well with salt and freshly ground black pepper. Step Remove the saucepan from the heat and gently stir in 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes. Step Make the crumbs by tearing 1 slice white bread, including the crust, into very small pieces. Put them in a small mixing bowl with 1½ tbsp olive oil, season well and stir well with a fork to coat in the oil. Step Preheat the oven to 220C/200C fan/gas mark 7. Step Once the potatoes are cooked, add 150g frozen peas and cook for 2 minutes. Step Drain the potatoes and peas, then return them to the pan. Add the remaining 20g butter and mash well – you should end up with smooth potato, but you'll only be able to crush the peas, so the mixture will be a combination of rough and smooth. Season well with plenty of salt and pepper. Step Spoon the fish and sauce into an ovenproof dish and top with the potato-pea mash, spreading the mixture to the edges of the dish with a fork. Scatter over the crumbs. Step Put the dish on a baking tray and place on the middle shelf of the oven. Bake in the hot oven for 20 minutes, or until the fish is cooked through and the crumbs are crisp and golden. Serve on warmed plates.
The Guardian
2 days ago
- The Guardian
Rachel Roddy's recipe for mini babas al rum
Someone I know and admire very much, and who seems in excellent health at between 82 and 89 years old, has an espresso and a mini baba al rum every day at about three o'clock – except Sundays, when he has ice-cream. Every now and then, I join him and we then walk for a bit (there is nothing like a caffeine-baba spring in your step), and congratulate each other for not smoking while both wishing that we had a cigarette. In Poland, the word 'baba' can refer to a variety of baked goods, and one in particular is made with rye flour and sweet wine. Baba al rum came about thanks to the greediness of twice king of Poland Stanislaus Leszczyński, who, exiled in Lorraine, thought his kougelhopf too dry, so asked for it to be soaked in rum. This inspired his pastry chef to perfect the dish and, in turn, subsequently inspired other pastry chefs, like baba dominoes. It is a project, though, and remember to chill the eggs. Arrange the babas in a serving dish, then, just before eating, spoon over a little of the reserved syrup, so they shine. In the Gastronomy of Italy, Anna del Conte describes babas soaked in rum as also being covered with enough thin icing to hold a few flaked almonds, and topped with a hot sauce made from sweet local wine – a description that makes a Sicilian cassata seem reasonably sweet (not that I don't love the idea). Also, consider serving baba al rum with fridge-cold double or whipped cream and an espresso, and then go. Makes 12 Oil, to grease300g plain flour 12g fresh yeast, crumbled 6 very cold eggs 5g salt 20g caster sugar 100g butter, cut into 6 pieces For the syrup350g caster sugar A few strips of lemon or orange zest 100-150ml rum Lightly oil 12 baba moulds or ramekins. Working in a food processor with a dough hook, put the flour and crumbled yeast in the bowl, then start the hook at medium-low. Add the eggs one at a time, making sure each is incorporated before adding the next - this will take about eight minutes. Now add the salt and sugar, followed by the butter piece by piece, making sure each bit is incorporated before adding any more. Cover the bowl and leave to sit in a warm spot to rise and double in volume – this should take between two and three hours, depending on the temperature. Rub your hands with water, then ease the dough away from the sides of the bowl (it will deflate). Still working with wet hands, pull off roughly 40g pieces of dough (it's an idea to weigh the first one, to get an idea of the right size), then squeeze each lump tightly in your fist so it oozes into the lightly oiled moulds. Cover and leave to sit for an hour, or until the dough rises just above the top of the mould. Arrange the moulds on a baking tray and bake at 200C (180C fan)/390F/gas 6 for 16-20 minutes, then remove and leave to cool completely, or overnight, before un-moulding. Make the syrup by warming 500ml water with the sugar and a few strips of lemon or orange zest over a medium flame, stirring until the sugar dissolves. Pull off the heat, add the rum, then leave to cool until tepid. Add the babas and let them bob around like apples for a couple of minutes (help them along by turning occasionally). Then, with clean hands, lift out the babas one by one, squeeze gently (this helps enormously with absorption), then return to the syrup for another minute-long soak. Lift out the babas out again and put them on a baking rack to drain. Pour the remaining syrup into a jug. Arrange the babas in a serving dish, then, just before eating, spoon over a little more of the syrup, so they shine.
