beef carpaccio WITH TRUFFLED MAYONNAISE
serves 4 / preparation : 5 minutes equipment : plastic wrap
Wrap the beef tightly in plastic wrap and place in the freezer for 5 minutes. Meanwhile, mix together the mayonnaise, truffle oil, lemon juice, 2 tablespoons mild olive oil, and salt and pepper.
Cut the beef into wafer-thin slices with a very sharp knife. To make slices super thin, pound them between sheets of plastic wrap. Arrange on serving plates. Spoon the truffled mayonnaise over the top and scatter with the arugula.
serves 4 / preparation : 10 minutes equipment : frying pan or wok
Heat 2 tablespoons of vegetable oil in the frying pan or wok until it smokes. Meanwhile, slice the steak into thin strips and season generously with salt and pepper. Set aside.
Finely slice the garlic. Add the beans to the hot pan and stir-fry for 3 minutes. Add the meat and garlic and cook for 3 more minutes, stirring constantly. Add the noodles and hoisin and stir-fry for 1 more minute. Serve immediately.
SIZZLING SPICED lamb WITH HUMMUS
serves 2 / preparation : 8 minutes equipment : frying pan, bowl, serving plate
Set the frying pan over high heat. Meanwhile, finely chop the lamb and place in the bowl with the ras el hanout, honey, 1 tablespoon olive oil, and salt and pepper. Mix together with your hands so that all the meat is coated. Set aside. Spread the hummus onto the serving plate and make a well in the middle.
Add 1 tablespoon olive oil to the hot frying pan and add the meat. Cook, stirring occasionally, for 3–4 minutes, or until the meat is just cooked though. Spoon the meat and juices onto the hummus and scatter with the pine nuts. Garnish with flat-leaf (Italian) parsley and serve immediately with warm pita bread.
serves 2 / preparation : 10 minutes equipment : heavy frying pan, small bowl
Generously season the chops with salt and pepper. Set the frying pan over medium heat and melt the butter. When foaming, add the chops and cook for 4 minutes each side, or until golden and cooked through.
Meanwhile, in the small bowl, mix together the aioli and applesauce. Season with salt and pepper. Serve the pork chops with a dollop of aioli and leafy greens on the side.
liver WITH BALSAMIC MUSTARD SAUCE
serves 2 / preparation : 10 minutes equipment : frying pan
Set the frying pan over medium–high heat. Meanwhile, finely chop the white parts of the scallions and discard the green parts. Then slice the liver into strips. Place 2 tablespoons olive oil in the frying pan and add the scallions. Cook, stirring, until softened. Add the liver and fry for about 1 minute over medium heat, turning the pieces until browned on the outside and pink in the middle. Set them aside.
Increase the heat and add the balsamic vinegar. Scrape the bottom of the pan with a spoon, as it bubbles up, and cook for about 30 seconds. Reduce the heat to medium and add the cream and mustard, stirring constantly, until warmed through and thickened. Season with salt and pepper. Drizzle the sauce over the meat and serve immediately with the watercress.
serves 2 / preparation : 8 minutes equipment : grill pan, bowl, sheet of parchment paper, foil
Set the grill pan over high heat. Rub a little olive oil over the steaks and generously sprinkle with salt and pepper. Set aside. Mash half the butter and all of the blue cheese together in the bowl with a fork. Place in parchment paper, roll into a sausage shape, and place in the freezer.
Place the steaks on the hot pan and cook for 30 seconds on each side. Add the remaining butter and cook for 4–5 minutes more for medium–rare, turning the steaks every 30 seconds and basting them with the butter. Wrap them loosely in foil. Cut slices of the blue cheese butter and serve on top of the steak alongside a handful of arugula. Keep any leftover butter in the freezer for later use.
serves 2
For something different, try one of these variations on the Steak and blue cheese butter recipe on pages 170-171
LEMON AND BLACK PEPPER
Mash 7 oz (200 g) softened butter with the lemon zest, crushed black peppercorns, and sea salt flakes. Serve with fish, chicken, or pork.
ANCHOVY, GARLIC, ROSEMARY
Mash together 7 oz (200 g) softened butter with the anchovy fillets (finely chopped), rosemary, and garlic (crushed). Serve with lamb or beef.
Each variation makes about 7 oz (200 g/¾ cup). The butter can be cut into discs, wrapped in parchment paper, and stored in the freezer for up to 4 weeks.
APPLE AND MUSTARD
Using an electric beater, beat together 7 oz (200 g) softened butter, the applesauce, the Dijon mustard, and the sea salt flakes. Serve with pork.
CHILI AND LIME
Mash together 7 oz (200 g) softened butter, the lime zest, red chili pepper (deseeded and finely sliced), and 1 teaspoon sea salt flakes. Serve with chicken, fish, and shrimp.
serves 2 / preparation : 10 minutes equipment : large grill pan, plastic wrap, rolling pin, shallow bowl, lemon squeezer, small bowl, whisk
Set the grill pan over medium heat. Place the chicken between 2 pieces of plastic wrap and pound with the rolling pin until very thin. Place the chicken in the shallow bowl. Squeeze the lemon, pour it into the small bowl, and add the leaves from the thyme sprigs, 1 tablespoon olive oil, and salt and pepper. Whisk. Pour three-quarters of the mixture over the chicken and massage it in. Drizzle the asparagus with a little olive oil.
Place the chicken and asparagus tips or spears on the grill pan. Cook for 5 minutes, turning the chicken and asparagus every minute or so, until cooked through. Slice the chicken into strips and serve with the asparagus. Drizzle over the remaining dressing.
chicken CURRY WITH NAAN
serves 4 / preparation : 10 minutes equipment : heavy frying pan
Preheat the oven to 350°F (180°C). Place the naan on a baking sheet and put in the oven. Heat 2 tablespoons vegetable oil in the frying pan over medium–high heat. Meanwhile, slice the chicken into very thin strips and add to the pan. Stir-fry for 3 minutes.
Add the curry paste, coconut milk, and peas and cook for 4 minutes, or until the chicken is cooked through. Serve with warm naan.
serves 4 / preparation : 10 minutes equipment : grill pan, shallow bowl, tongs
Set the grill pan over high heat. Slice the chicken into ¼ inch (5 mm) strips and place in the bowl. Add the jerk spice, salt and pepper, and 2 teaspoons vegetable oil. Mix and set aside.
Slice the onion and pepper into thin strips. Add to the chicken and mix well. Spoon the chicken and vegetables onto the hot grill pan and cook, turning constantly, for 5 minutes or until cooked through. Place the mixture in the center of the tortillas and roll up. Serve immediately with cilantro and lime wedges.
makes 6 rolls / preparation : 10 minutes equipment : medium bowl, colander, large bowl filled with warm water
Boil water in a medium pan. Meanwhile, finely slice the scallions into 4 inch (10 cm) pieces and cut the duck breast into thin strips. Place the noodles in the medium bowl, cover with boiling water, and soak for 5 minutes. Drain and rinse.
To assemble, dip each spring roll wrapper into a bowl of warm water, place on a clean work surface, and place some noodles, scallions, duck, and hoisin sauce in the center, being careful not to overfill the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides and tightly roll up. Serve immediately or cover with a damp, clean dish towel until ready to serve.
serves 2 / preparation : 8 minutes equipment : grill pan, saucepan, colander
Boil water in a medium pan. Meanwhile, set the grill pan over high heat. Brush the tuna with vegetable oil and generously season with freshly ground black pepper. Sear for 1 minute on each side and set aside. Cook the noodles in the boiling water according to the instructions on the package. Add the edamame beans 2 minutes before the end of cooking. Drain, rinse under cold water, and return to the pan. Toss with the sesame oil.
Slice the tuna into strips and serve on top of the edamame beans and noodles. Drizzle with extra sesame oil if you like.
SMOKED haddock WITH HARISSA COUSCOUS
serves 4 / preparation : 10 minutes equipment : frying pan, heatproof mixing bowl, plastic wrap
Boil water in a medium pan. Meanwhile, roughly chop the cilantro and set the frying pan over high heat. Pour 35 fl oz (1 litre/4 cups) of the boiling water into the mixing bowl, mix in the bouillon cube or bouillon powder, and add the couscous. Stir, cover with plastic wrap, and set aside for 5 minutes. Meanwhile, add 2 tablespoons vegetable oil to the frying pan and cook the fish for 2 minutes each side.
When the couscous is done, fluff up with a fork and stir through the harissa paste and cilantro. Add salt and pepper to taste. Serve with the smoked haddock flaked over the top. Discard the skin.
serves 2 / preparation : 8 minutes equipment : pastry brush, small saucepan, frying pan, spatula, 2 shallow soup bowls
Boil 17 fl oz (500 ml/2 cups) water in a small saucepan. Meanwhile, pat the fish dry and score the skin. Brush both sides with vegetable oil and generously season with salt and pepper. Set aside.
Add the dashi and soy to the boiling water in the saucepan. Finely slice the scallions and add them to the pan. Keep warm over low heat. Heat the frying pan over high heat and cook the fish fillets, skin-side down, for 3–4 minutes. Carefully turn over and cook for 1–2 minutes more. Place a handful of spinach in each bowl and pour in enough broth to cover. Place a fish fillet on top and serve immediately.
GRILLED herring AND PICKLED CUCUMBERS
serves 2 / preparation : 10 minutes equipment : grill pan, vegetable peeler, bowl, pastry brush
Set the grill pan over high heat. Meanwhile, peel the cucumber and slice into ribbons with the vegetable peeler. Place in the bowl and add the vinegar, sugar, a pinch of chili flakes (if using), and ¼ teaspoon sea salt flakes. Set aside.
Sparingly brush the herring with olive oil and sprinkle with salt and pepper. Cook for 3–5 minutes on the grill pan, turning every minute or so, until cooked through. Serve immediately with the pickled cucumbers and lemon wedges.
serves 2 / preparation : 10 minutes equipment : large saucepan, large plate, paper towels, slotted spoon
Pour enough vegetable oil into the saucepan to come 1¼ inches (3 cm) up the sides. Set over high heat. Meanwhile, spread the cornstarch on the large plate and add 1 teaspoon sea salt flakes and 2 teaspoons ground black pepper. Stir to combine. Toss the squid rings in the cornstarch mixture. When the oil is very hot—a small piece of bread should turn golden brown in 30 seconds—cook the squid in batches until golden, maximum 1 minute per batch.
Transfer the calamari to paper towels with a slotted spoon. Serve immediately with a squeeze of lemon.
serves 4 / preparation : 10 minutes equipment : wok or large frying pan, small bowl
Heat the wok or frying pan over medium–high heat. In the small bowl, mix the peanut butter, chili sauce, and lime juice. Set aside.
Add 2 tablespoons vegetable oil to the wok or frying pan and add the shrimp. Stir-fry for 1 minute over high heat until the shrimp are just pink. Add the noodles and sauce, and toss until the noodles are warmed through and coated with sauce. Add a splash of water to loosen if necessary. Season with salt and black pepper and serve immediately with lime wedges.
calamari, CHORIZO, AND ALMOND SALAD
serves 4 as a main / preparation : 10 minutes equipment : shallow bowl, salad bowl, frying pan, slotted spoon
Rinse the squid tentacles and pat them dry. Place the squid in the bowl, squeeze over half of the lemon, drizzle with olive oil, and season with salt and pepper. Toss and set aside. In the frying pan, heat 1 tablespoon olive oil over medium–high heat. Thinly slice the chorizo and fry until it starts to crisp. Transfer to the salad bowl with the slotted spoon.
Turn the heat to high, add the squid, and stir-fry for about 3 minutes until tender and just cooked through. Transfer to the salad bowl with the pan juices. Add the arugula, squeeze over the remaining half lemon, drizzle with extra virgin olive oil, and season with salt and pepper. Toss. Serve, sprinkled with the almonds.
serves 2 / preparation : 10 minutes equipment : 2 large rectangles of parchment paper, baking sheet
Preheat the oven to 450°F (230°C). Place each fish fillet on a piece of parchment paper. Spoon the cream over the fillets, season with salt and pepper, and scatter with herbs. Fold the paper over and scrunch the edges together to make a parcel, leaving a small opening. Pour in the wine, then seal tightly, leaving room for the parcel to expand. Place on the baking sheet and bake for 8 minutes. Serve in the paper with lemon wedges and extra salt.
serves 2
For something different, try one of these variations on the basic Fish en papillote recipe on pages 196–197
SOY SAUCE AND SCALLIONS
To each fish parcel add soy sauce, scallion, sesame oil, and red chili pepper.
THAI CURRY
To each fish parcel add green Thai curry paste, frozen baby peas, and coconut milk.
TOMATO AND OLIVES
To each fish parcel add puréed tomatoes, black olives, and dried oregano.
WATERCRESS AND TARRAGON
To each fish parcel add watercress leaves and tarragon.