Month: August 2014

From Marcus Bean’s Chicken – available for pre-order from Amazon now.

 
Fajitas are a great choice for an informal supper with friends, and with griddled chicken breasts, which are naturally low in fat, they are also a healthy option for sharing food – not that you’d know that to taste them! The wraps are simple to make, and if you have time to make your own salsa and guacamole, too, all the better. Your friends are sure to be impressed – and they’ll enjoy it all the more if you stock up on a few bottles of Mexican lager to wash it all down.

Chicken fajitas & homemade smoked paprika wraps

Serves: 4

Preparation time: 10 minutes, plus making the wraps, salsa and guacamole

Cooking time: 20 minutes
 

4 skinless chicken breasts, cut into 8 even-sized strips
2 tbsp olive oil
1 red pepper, deseeded and cut into strips
1 green pepper, deseeded and cut into strips
sea salt and freshly ground black pepper
4 tbsp soured cream, to serve

 
For the Smoked Paprika Wraps:
400g/14oz/scant 3¼ cups plain flour, plus extra for dusting
1 tbsp smoked paprika
1 tsp salt
1 tsp freshly ground black pepper
1 tsp baking powder
30g/1oz unsalted butter, diced
a little oil, for greasing

 
For the Tomato Salsa:
4 large ripe vine tomatoes with seeds, finely chopped
½ red onion, finely diced
2 spring onions, finely sliced
2 tbsp chopped coriander leaves
1 tbsp chopped chives
1 green chilli, deseeded and finely chopped
sea salt and freshly ground black pepper

 
For the Guacamole:
2 ripe avocados
juice of ½ lime
1 tbsp chopped coriander leaves
1 tbsp sea salt
1 tsp freshly ground black pepper

1. To make the wraps, mix together the flour, smoked paprika, salt, pepper and baking powder in a bowl. Add the butter and rub together until the mixture resembles breadcrumbs. Gradually add 400ml/14fl oz/generous 1½ cups boiling water, mixing with a wooden spoon and gradually bringing the ingredients together to form a soft dough.

2. Knead the dough on a lightly floured work surface for 1–2 minutes until smooth, then put in an oiled bowl, cover with cling film and leave for 10 minutes. Divide the dough into 12 equal portions, roll into balls and keep covered.

3. Put a piece of baking paper on the work surface and dust with flour. Put the first portion of dough on the paper, sprinkle with flour and lay another piece on top. Roll out the dough thinly between the sheets, turning every roll to keep an even shape. Repeat with the rest of the dough.

4. Heat a large, dry frying pan over a high heat. Add the first wrap and cook for about 30 seconds on each side until just browned. Remove from the pan and leave to cool. Repeat to cook the remaining wraps.

5. To make the salsa, put all the ingredients in a large bowl. Whisk together until well blended, then season with salt and pepper to taste.

6. For the guacamole, cut the avocados in half, remove the pits, then scoop out the inside, using a spoon, and put into a bowl. Add the lime juice and crush with the back of a fork, then add the coriander and season with salt and pepper to taste.

7. Put the chicken in a bowl, drizzle with the oil and season with salt and pepper.

8. Heat a griddle pan over a high heat until it just starts to smoke, then add the chicken, in batches if necessary, and cook for 1–2 minutes on each side until it has charred markings. Repeat with the peppers.

9. Serve the chicken and peppers with the wraps, soured cream, salsa and guacamole so your guests can wrap and enjoy their own fajitas.
 

From Grace Cheetham Simply Gluten-Free & Dairy-Free

When I was growing up, I adored the lemon curd my mother used to make. This passionfruit version, inspired by her original recipe, has a wonderfully sharp, strong flavour for these tarts.
 

Gluten-Free Passionfruit Curd Tarts

 
Serves: 4

Preparation time: 15 minutes, plus making the pastry and 30 minutes cooling

Cooking time: 10 minutes
 
100g/3½oz dairy-free margarine, plus extra for greasing
rice flour, for dusting
80g/2¾oz/½ cup fruit sugar or caster sugar
1 large egg, plus 3 large egg yolks, beaten
6 passionfruits, halved
1 tbsp apricot jam
 
For the shortcrust pasty
 
75g/2½oz/heaped ⅓ cup rice flour, plus extra as needed
75g/2½oz/⅔ cup gram flour
50g/1¾oz/scant ½ cup ground almonds
50g/1¾oz/scant ⅓ cup fruit sugar or caster sugar
1 tsp xanthan gum
80g/2¾oz chilled dairy-free margarine, diced
1 large egg, beaten
 

How to make gluten-free shortcrust pastry:

Makes enough for 1 x 20cm/8in tart tin or 4 x 10cm/4in tartlet tins Preparation time 10 minutes, plus 30 minutes chilling

1. Sift the flours and xanthan gum into the bowl of a food processor and blend well. Stir in the almonds and sugar. Add the dairy-free margarine and blend until the mixture resembles fine breadcrumbs. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough. There should be a little extra moisture at the base of the bowl. If it is too dry, gradually add 1–2 tablespoons chilled water. If too sticky, add a little rice flour.
 
2. Shape the pastry into a ball, wrap in cling film and chill in the fridge for 30 minutes.
 

Now, to make the tarts:

 
1. Preheat the oven to 200°C/400°F/gas 6 and grease four 10cm/4in tartlet tins with dairy-free margarine. Liberally dust a chopping board with rice flour and gently roll out the pastry to about 3mm/⅛in thick. Using a pastry cutter that is slightly larger in diameter than the tartlet tins to allow enough pastry for the sides, cut out 4 pastry circles, putting any extra pastry in the freezer for use another time. Be very gentle, as the pastry will still be slightly sticky. Lift the pastry circles into each tart tin (you may need to use a spatula) and press down gently to remove any air pockets. Neaten the edges, using a sharp knife, then line each pastry case with baking parchment and cover with baking beans. Put the tins on a baking tray and bake for 10 minutes or until firm and lightly golden.
 
2. Meanwhile, put the dairy-free margarine and sugar in a large heatproof bowl and rest it over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the dairy-free margarine has melted, then scoop the passionfruit seeds into the mixture and add the eggs. Stir until the mixture thickens, then set aside to cool. (If you’re not planning to serve the tarts straightaway, store the curd in the fridge once it has cooled.)
 
3. Remove the pastry cases from the oven and remove the parchment and beans. Leave to cool for about 3 minutes, then turn out onto a wire rack and leave to cool completely.
 
4. Spoon the curd into the tart cases and serve immediately. Keep any leftover tarts in the fridge for up to 1 day.
 

From Marcus Bean’s Chicken – available for pre-order from Amazon now
 
I do love a good burger. My tip for success is to build on the flavour of the minced chicken, starting with the onion and garlic, then adding herbs and sauces. My special ingredient in this burger is the slow-roasted tomatoes, which lift the flavour and give a lovely, fresh kick. Combine it with the fresh basil pesto mayonnaise and you have something really special.

People seem to have problems pan-frying chicken, but it’s wonderully simple. In our busy lives, we often need something that will cook quickly, so pan-fried chicken is a great option. Melt a little butter or oil in a heavy-based frying pan over a medium to high heat and, when it is hot and bubbling, add the chicken. Cook it skin-side down first to give a crisp skin and help to seal in moisture.

I like to fry it until it is coloured and sealed, then finish it in a hot oven, but you can simply cook in the pan until the meat is tender.

This method is best for breast meat and imparts a lovely colour and texture to the chicken. You can cook the breasts whole, in which case this is one of the best ways to get a lovely crispy skin, or slice the meat into goujons or strips for stir-frying quickly over a high heat. Halfway between frying and grilling, if you use a chargrill pan to cook chicken, you’ll get attractive dark bars across the meat.

Chicken & slow-roasted tomato burgers with pesto mayonnaise

Serves: 2

Preparation time: 20 minutes, plus 20 minutes chilling, and making the slow-roasted tomatoes, pesto and mayonnaise

Cooking time: 30 minutes
 

600g/1lb 5oz minced chicken
300g/10½oz Slow-Roasted Tomatoes (see below) or sun-dried tomatoes (not in oil), finely chopped
1 onion, diced
2 garlic bulbs, crushed and chopped
leaves from 2 thyme sprigs, chopped
2 tsp truffle oil
2 tbsp breadcrumbs
2 tsp Worcestershire sauce
½ tsp Tabasco sauce
1 tbsp olive oil
4 bread rolls, sliced in half
1 handful of rocket leaves
sea salt and freshly ground black pepper
 
FOR THE PESTO MAYONNAISE
2 tbsp Fresh Basil Pesto
4 tbsp Mayonnaise
 
To make slow-roasted tomatoes

Makes about 400g/14oz
Preparation time: 10 minutes
Cooking time: 6 hours
 
12 large vine tomatoes
50–100ml/1½–3½fl oz/3 tbsp–scant
½ cup olive oil
2 tbsp sea salt crystals
3 garlic cloves, roughly chopped
leaves from 3 thyme sprigs
 
Preheat the oven to the lowest possible heat, 100°C/200°F/Gas 1. Slice the tomatoes straight down the centre, then cut each half into wedges, making sure all the wedges are the same size. Put on a baking tray, skin-side down. Drizzle with a little of the olive oil, then sprinkle with the salt, garlic and thyme leaves.
 
Roast for 4–6 hours until dried but still slightly flexible, checking every hour as you don’t want them to dry completely. Leave to cool.
 
Spoon into a screw-topped jar and cover with the remaining oil. Store in the fridge for up to a month.
 

To make the burgers

1. Preheat the oven to 200°C/400°F/Gas 6. Put the minced chicken in a bowl and add the tomatoes, onion, garlic, thyme, truffle oil, breadcrumbs and Worcestershire and Tabasco sauces and mix well until combined. Shape into 4 burgers, then cover and chill in the fridge for 20 minutes to firm up while you cook the sweet potato wedges.

2. Meanwhile, mix together the pesto and mayonnaise, cover and chill in the fridge until ready to use.

3. Heat the olive oil in a griddle pan or frying pan over a medium-high heat. Add the burgers and cook for 3–4 minutes on each side until browned, turning the heat down to low if they start to brown too quickly. Transfer to the oven and cook for 5–10 minutes with the sweet potatoes until cooked through and browned.

4. Remove the burgers from the oven, cover and leave to rest in a warm place while you toast the bread rolls. Put some rocket leaves on the bottom half of each bun, top with a spoonful of the pesto mayonnaise, then the burger, another spoonful of pesto mayonnaise, then the remaining bun. Serve with the sweet potato wedges.

This colourful salad from Bethany Kehdy, crowned the “new champion of Middle Eastern food” by Yotam Ottolenghi, is a delight to look at – and even better to eat! ‘Traditionally the beetroots for this salad are boiled, roughly chopped and served with a tarator dressing, but here they are served raw. If you cannot resist cooking them they can be sautéed for a couple of minutes in sesame oil. I really enjoy the earthiness and crispness of raw beetroot, and if you want a really spectacular showpiece try combining different colours and varieties. The radishes add a great contrast, with their peppery-hot tones, against the sweet-tart grapefruit and the rich, nutty tahini.’
 

Shaved Beetroot, Radish & Grapefruit Salad

Serves: 4

Preparation time: 20 minutes
 
3 tbsp tahini
2.5cm/1in piece of root ginger, peeled and grated
1 garlic clove, finely chopped
5 tbsp verjuice, or lime juice to taste
100g/3½oz radishes
400g/14oz beetroots, peeled
1 pink grapefruit
1 tbsp sesame seeds (optional)
2 tbsp finely chopped dill leaves, plus extra for sprinkling
sea salt and freshly ground black pepper
warm Arabic Bread, to serve (optional)
 
1. Put the tahini, ginger and garlic in a bowl, then season to taste with salt. Slowly pour in the verjuice, whisking quickly as you pour. Set aside. You can prepare this dressing a day ahead to allow the flavours to develop, if you like.
 
2. Using a mandolin on the thinnest setting, slice the radishes, then the beetroots, keeping them separate until assembly. Alternatively, you can use a vegetable peeler or a knife to make thin slices. Arrange the slices on a large platter or in a shallow serving bowl.
 
3. Zest the grapefruit using a zester, removing only the coloured part of the peel and leaving the bitter white pith. If you don’t have a zester, use a vegetable peeler to peel, then finely chop the rind. Put the zest to one side. Peel away and discard any remaining peel and pith and cut the grapefruit into thin slices. Arrange the slices over the beetroots and radishes.
 
4. Sprinkle the zest over the salad and pour over the tahini dressing.
 
5. If using, toast the sesame seeds in a heavy-based pan over a medium heat for 1 minute until golden and fragrant, shaking the pan often. Sprinkle the sesame seeds and dill over the top of the salad and season to taste with pepper. Toss before serving and sprinkle with extra dill. Serve as part of a mezze or as a side dish with warm Arabic Bread, if you like.

Bethany Kehdy is a pioneer of today’s new Middle Eastern cuisine.The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma’amoul Shortbread Cookies – mouth-watering dishes for you to try. Find Bethany at her inspiring food blog dirtykitchesecrets.com.

    “Original and delicious” –  Yotam Ottolenghi

     The Jewelled Kitchen by Bethany Kehdy

      224 pages • Illustrated • £20.00

      AUS $32.99 NZ $42.00

      £20.00 l Buy the e-book now!

Choose the most flavoursome, fragrant, vine-ripened tomatoes that you can find and you’ll be rewarded with the best-tasting gazpacho.
 

Roasted Red Pepper Gazpacho with Serrano Ham Crisps

Serves: 4

Preparation time: 25 minutes plus chilling time

Cooking time: 25 minutes

 
2 romano red peppers
1kg/2lb 4oz large vine-ripened tomatoes
2 slices of day-old bread, crusts removed
1 cucumber, peeled, deseeded and chopped
1 green chilli, deseeded and chopped
1 garlic clove
3 tbsp extra virgin olive oil
juice of 1 lime and 1 lemon
1 tsp caster sugar
a few drops of Tabasco sauce
4–6 slices of Serrano ham
1 handful of basil leaves, for sprinkling
sea salt and freshly ground black pepper
 
For the Croutons:
 
2 slices of day-old bread, crusts removed
1 garlic clove, halved lengthways
2 tbsp olive oil
 
1. Preheat the Grill to high. grill the peppers for 15 minutes, turning them occasionally, until softened and blackened in places. Put the peppers in a plastic bag and leave for 5 minutes (this will make the skins easier to remove). Remove the skin and seeds and leave to one side.
 
2. Meanwhile, using a small, sharp knife, cut a shallow cross in the bottom of each tomato, then put them in a heatproof bowl and cover with just-boiled water. Leave to stand for 2 minutes, then drain. Peel off and discard the tomato skins, then deseed and cut the flesh into large chunks.
 
3. Soak the bread in 150ml/5fl oz/scant ⅔ cup water in a shallow dish for 5 minutes. Remove the bread from the dish (it will have absorbed most of the water) and tear into chunks.
 
4. Put half the soaked bread, roasted peppers, tomatoes, cucumber, chilli, garlic, extra virgin olive oil, lime and lemon juice in a blender with 200ml/7fl oz/scant 1 cup cold water and blend until combined but chunky. Repeat with the remaining ingredients and another 200ml/7fl oz/scant 1 cup cold water. Combine the two batches in a large jug, stir in the sugar and a few drops of Tabasco and season. Chill, covered, for 2–3 hours.
 
5. To make the croûtons, rub the bread slices with the cut side of the garlic cloves. Cut the bread into cubes and put them in a small plastic bag with the oil. Seal the bag and shake gently to coat the bread in the olive oil. Heat a large, non-stick frying pan and fry the croûtons over a medium heat for 6–8 minutes until crisp and golden all over. Leave to drain on kitchen paper.
 
6. Wipe the frying pan clean and add the ham in a single layer. Cook for 3 minutes, or until crisp, turning once. Leave to cool slightly, then break into large bite-sized pieces. Ladle the soup into bowls and scatter the croûtons, Serrano crisps and basil leaves over before serving.

Having grown up on the family’s delicious, homemade Cucumber Relish, Emma Macdonald had the simple idea that full-flavored, quality chutneys and preserves needed to be brought to the specialty sector. In The BayTree Home Deli Recipes she reveals all her deli-ingredient making secrets and shows you how to create delicious meals from them.

“These days, staying in is the new going out, and homemade deli is the way to eat gourmet!”

The Bay Tree Home Deli Recipes by Emma Macdonald

224 pages • Illustrated • £20.00

AUS $32.99 NZ $42.00

£20 l Buy the book now with free UK postage! 

From Marcus Bean’s Chicken – available for pre-order from Amazon now
 
I love cooking any cuts of chicken on a barbecue, with the extra smoky flavour added to the grilling process. Those with a gas barbecue can add a few smoking chips onto the grill and close the lid for a couple of minutes for similar results.
 
Here I have combined flavours from two continents – the Japanese flavours of mirin, sake and soy with the Middle Eastern sweet fruits and grains. I love the fact that contemporary cooking has broken down so many barriers to experimenting with new ideas.
 

BBQ Yakitori chicken with apricot bulgar wheat

Serves: 4

Preparation time: 15 minutes, plus 1 hour soaking and marinating, and making the stock

Cooking time: 10 minutes
 
8 skinless boneless chicken thighs, cut into 2cm/¾in cubes
 
For the yakitori marinade
250ml/9fl oz/1 cup soy sauce
125ml/4fl oz/½ cup Chicken Stock
125ml/4fl oz/½ cup sake
125ml/4fl oz/½ cup mirin
50g/1¾oz/heaped ¼ cup dark soft
brown sugar
 
For the apricot bulgar wheat
125g/4½oz/²⁄³ cup bulgar wheat
600ml/21fl oz/scant 2½ cups Chicken Stock, boiling
grated zest and juice of ½ lemon
1 tbsp clear honey
2 tbsp chopped chives
1 red onion, finely sliced
200g/7oz/scant 1²⁄³ cups ready-to-eat dried apricots, finely chopped
sea salt and freshly ground black pepper

1. Put the bulgar wheat in a large heatproof bowl, then pour over the hot stock and leave to stand for 25–30 minutes. Soak some wooden skewers in cold water.
 
2.Meanwhile, put the marinade ingredients in a saucepan over a medium heat and warm gently until the sugar has dissolved, stirring occasionally. Pour into a bowl or jug, leave to cool slightly, then chill in the fridge for 15 minutes.
 
3.Put the chicken pieces into a bag or bowl and pour over the cooled yakitori marinade. Cover and leave to marinate in the fridge for about 30 minutes.
 
4. Preheat a griddle pan or barbecue until hot. Thread about 4 pieces of chicken on each skewer. Drain any excess liquid from the wheat, then stir in the lemon zest and juice. Mix in the honey and chives, then the red onion and apricots. Season with salt and pepper to taste, then leave to one side.
 
5.Cook the skewers for 1–2 minutes on each side until cooked through and tender. Leave to rest for 1 minute, then serve with the apricot bulgar wheat.

 
“In Chicken I have set out to give you the best of the classic chicken recipes, experimenting with modern and unexpected twists along the way. But I have also created new recipes, exploring great flavour combinations that I hope will help you to revolutionize the way you cook with chicken.”
 

Chicken – The New Classics by Marcus Bean

Out September 2014

Available for pre-order from Amazon now