Category Meat

Kolhapuri Mutton

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With this blog I have always attempted to bring recipes to the table with the idea that meat can be part of a sustainable diet and not a source of exponential environmental degradation or animal suffering. Be they less commonly eaten cuts or animals altogether, I still believe – perhaps in vein – that this approach with the right consumer attitude can secure meat as a viable menu option for the future.

One masters in Corporate Social Responsibility and a couple of sustainability research positions later, and my belief in business as an agent for sustainable development and not just blinkered economic growth remains. My research over the past two years has opened my eyes to the difficulty of operating sustainably in global markets where influence and accountability are often lost in complex supply chains that serve price first, ethics second consumers.

Perhaps India is a good place to return to to ease myself back into this blog and approach to food. While as a country it faces many of its own food security challenges, if there were to be a vegetable haven in the world then India must surely be it. But away from the billion preparations for daal, bhindi, and aloo, there is an approach to meat-eating that reflects many of my own values. Although maybe not out of choice, meat is a rare luxury for many of India’s non-vegetarians – something for feasts and celebrations not just mindless consumption.

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During a trip there a couple of years ago, I was fortunate enough to stay with a family who, as Indian hosts tend to do, go the extra mile for their guests. After an impromptu cooking class in their idyllic space on the edge of the Corbett National Park, we would feast on the most vivid flavours imaginable.

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This is an involved dish, but the resulting flavour complexity and the satisfaction from having transformed a tough old goat into something wonderfully rich, moreishly spicy but equally fresh are worth it. Pungent spices permeate the once tough but now meltingly tender goat, marrow waits to be slurped out of bones and everything is punctuated by the freshness of lime, coconut and coriander.

Kolhapuri Mutton

If you can’t get hold of goat, then mutton or lamb can be substituted

Spice proportions are very open to interpretation

Serves 6

Curry Paste

25g each fennel seeds, coriander seeds, poppy seeds, 

5-10 dried red chillies

10 black peppercorns

1 coconut, white flesh only, liquid reserved

Toast the spices in a small frying pan over a low heat. Crush in a pestle and mortar until fine.

Blitz the coconut flesh in a processor or blender until a thick paste forms. Loosen with the reserved coconut water. Add the ground spices, combine and set aside.

Mutton

2kg goat, mutton or lamb (neck, shoulder or any tough cut) in 5cm chunks, bone-in

1 cinnamon stick

3 red onions, thinly sliced into rounds

1 bay leaf

3 black cardamom pods (or green if unavailable) 

2 teaspoons garam masala and coriander powder

1 teaspoon red chilli powder (or to taste)

3-4 tablespoons ginger and garlic paste

4 medium tomatoes, grated

To serve: 1 lime, coriander, small green chillies (optional)

Lightly salt the chunks and brown the mutton in batches in a large saucepan or pressure cooker on a high heat. Return all mutton to the pan with the cinnamon stick, add water to a 1cm level, cover and leave to cook on a low heat. 1 1/2 hours for a pan or 30 minutes for a pressure cooker. Remove from the heat and leave meat in cooking juices.

30 minutes before the meat is finished cooking, heat 1cm of preferred cooking oil in a large, heavy pan. Fry the onions until golden-brown (around 15-20 minutes). Add the dry spices and stir for 1-2 minutes. Then add the ginger and garlic paste, the coconut paste above and the grated tomatoes. Combine all the ingredients over a medium heat for 5-7 minutes.

Switch to a low heat and add the cooked mutton pieces, leaving the remaining liquid in the other pan. It should be falling off the bone as you stir it in but don’t worry about this. Leave to combine on a very low heat for as long as you like or until needed. Add a ladle of the mutton cooking juices and the reserved coconut water every 20 minutes or if the curry needs loosening. These juices combine with the other ingredients to slowly form a thick gravy.

When ready to serve, squeeze the lime juice into the curry. Sprinkle with coriander and green chillies (if using). Serve with some good raita, chapatis and plenty of cold beer.

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Some words on meat, some photos of meat, a recipe with meat

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It seems outrageously hypocritical to write a post criticising attitudes towards meat, accompanied by images of, and a recipe for a multi-layered meat feast. From my point of view, it is even more ridiculous to concentrate upon a subject I have put so much effort into not eating for the past few weeks and thus find myself uncontrollably salivating over the keyboard whilst editing said photos. Yet in times where meat is no longer consumed in terms of availability and quality, but in those of cost and quantity; in the context of a rapidly narrowing window of opportunity for a slightly less bleak environment of the future, I felt the urge to offer my humble opinion upon my public platform. And so, in keeping with the imagery and style I aim to maintain on here and so that this blog doesn’t become just a textual rant, I provide my view alongside a sustainable, 100% horse venison crepe lasagna.

As the supermarkets’ inability to act with any grasp on responsibility or sense of moral fibre increases alongside their profits, the horsemeat fiasco has led the British ones to immediately look, as is the trend with such corporations, to anywhere but themselves to place the blame. The unjust pressure they consistently place upon suppliers to conform to their drive for increasingly lower costs seemingly playing a trivial role in the whole thing. And as some shoppers reeled in disgust at the thought of (shock-horror) being lied to by their ‘trusty’ supermarkets, they started to read labels and look up from their processed plates of food to question what they were really throwing down their gullets. The latest consumer statistics show a decrease in processed meat consumption alongside consumer’s level of trust in supermarkets; a rise in sales at local butchers, of meat alternatives such as (the questionable) Quorn; and increased calls to action for a more tightly regulated food industry.

But equally as clouded as the supermarkets’ ethical position may be, and as sinister as the ‘Mafioso’ abattoirs that supply them, is the destructive path down which we as consumers are leading ourselves. I watched an inspiring documentary this week, ‘Surviving Progress’, which I highly recommend to anyone with an interest in our planet and where it is headed. One of the standout moments was David Suzuki explaining our planet as a ‘natural economy’. For the hundreds and thousands of years up until around the 1980s, as humans we lived from the ‘interest’ of the land thus what we consumed was naturally replaced in a relatively harmonious cycle. Yet we have now reached a point where we are delving into the capital of the land and consuming much faster than resources can replenish themselves. With a spiralling world population and the rise of the middle class in some of the world’s most populous nations idealising the destructive Western culture of overconsumption, the demand on a whole multitude of industries has never been greater. At this pivotal time, this insatiable and deeply ingrained desire for more needs to be replaced with a culture of less.

The sad reality is that this objective, this necessity, is seemingly unachievable at any kind of effective scale. Changing that many attitudes to such an extent requires a time scale that is not afforded to us. So my new pledge to eat meat and fish just once a week bought from an independent butcher and fishmonger is completely irrelevant in the grand scheme of things. On a problem of this scale, there is no ‘every little helps’ solution. As items make their way from the supermarket shelves into our packed baskets, we as consumers are voting. We vote for products to survive with their purchase and be discontinued through their lack there of. Thus the horsemeat scandal has been a fantastic and much delayed wake up call for those corporations to which consumers reacted so rapidly to with their purses and wallets.

The fear is that it becomes another short-lived phenomenon. Much as we have seen in the past with consumer reactions to BSE, it doesn’t take long for us to forget and move on, to return and to vote based on the lowest price. It doesn’t take long for their ‘more tightly regulated’ supply chains to slip in salience, so profit margins increase until the whistle is blown on them again. This change requires a rewiring of the mind-sets that constitute our Western societies so as to consume less, more responsibly, from the controlling oligarchies right through to those who are being priced out of buying sustainable items of food. For corporations to sacrifice their own profits and not pass the added costs of responsibility on to the consumer. For governments to demand more transparency from these overly powerful corporations and to regulate a self-destructive industry.

My very brief stint without meat or fish has left me with a deep found respect for vegetarians and vegans (not ‘pescetarians’ – your thinking is deeply flawed so feel free to climb down from your hmm… high horses anytime soon). My very insignificant project was a personal one, born out of a realisation that in the future I don’t want my meat and fish to come from a chemical lab as our stocks are so deeply depleted and the industry’s effect on our natural habitat so deeply scarring. I impatiently wait for it to be over and to sink my teeth into some meat once again, rightly unashamed that I will so eagerly return to eat it. However, I will become that cliché who checks the menu at a restaurant for sourcing information and who can’t just pop down to the local supermarket and pick up some fish for dinner. I know that the change for me is a positive one in terms of satisfying an ethical conscience; eating better quality food; and the innate feeling of goodwill derived from directly benefitting those working in a shorter, more transparent and mutually beneficial supply chain rather than playing into the paws of the fat cats.

I’m no sustainability saint but I endeavour to practice what I preach. I’d love to fly the flag of youthful optimism and believe that we, as a society, have the opportunity to change just slightly whilst there is time and adjust to be happy with a life of less. Yet more realistically, I believe that whilst the powerful are so comfortably in control, they will sit back and wait for reality to more brutally change it for all of us.

And breathe…

On a much lighter note, this rich venison ragú, so gluttonously trapped between thin layers of crepes and silky béchamel is a wonderful alternative to the denser pasta tradition. I guess the majestic beauty of a deer is quite comparable to that of a horse, but this is about as sustainable and efficient as meat comes in the UK and can be found at reasonable prices at butchers and even supermarkets, at most times of year.

n.b The photo of the dish was taken the day after it was made, and not wanting to ‘zap’ the colour out of it in the microwave, I didn’t reheat it. Thus it is not displayed to its full oozing potential… I guess you’ll just have to experience that for yourselves.

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Venison Crepe Lasagna

 Serves 8-10

For the Ragú

1kg venison meat, a cheap cut such as shoulder or neck either minced by your butcher or finely diced at home

olive oil

200g smoked pancetta, diced

1 large onion, 1 carrot, 1 celery stick all finely diced

3-4 cloves of garlic, finely sliced or minced

2 tablespoons tomato puree

250ml red wine

1kg tomatoes, peeled and roughly chopped or two tins of peeled tomatoes, roughly chopped

2 bay leaves

fresh thyme sprigs

salt and pepper 

In a large, heavy pot, brown the meat in batches on a high heat and set aside. Render the Pancetta in the same pan on a medium heat for 5 minutes and use this fat to sauté the vegetables for another 5-7 minutes or until translucent. Add the garlic and cook for another 2 minutes then stir in the tomato puree.

Deglaze with the red wine then add the tomatoes, herbs and seasoning to taste.

Bring to the boil then reduce to a very low heat and cook for 6-8 hours, partially covered until the desired consistency is reached. Remove the thyme sprigs and bay leaves when done.

For the Crepes

60g unsalted butter, melted

300g plain four

650ml milk

2 medium eggs

pinch of salt

Melt the butter and leave to cool. Whisk the eggs and milk into the flour, leave to rest for 30 minutes and finally add the melted butter just before cooking.

Heat a crepe pan or decent non-stick frying pan, very lightly greasing with butter for the first pancake but not the remaining. Ladle in the batter, swirling the pan whilst doing so to cover the base. Flip after one minute and cook for another 30 seconds before setting aside. This quantity made enough pancakes for around 10 layers, thus adjust according to size of dish being used and layers desired.

For the Béchamel

100g unsalted butter

100g flour

1 litre milk

pinch nutmeg, grated

200g parmesan cheese, grated

pepper

Melt the butter in a saucepan on a medium heat, sieve the flour a little at a time into the pan, constantly stirring with a hand whisk. When a thick paste is formed, very slowly add the milk in small batches. Whisking until fully combined each time and so a silky béchamel forms. When all the milk is combined, stir in the nutmeg, parmesan and some pepper.

To build

Oven @ 180C

Lightly grease a large baking dish, then add a ladle of ragu and a smaller ladle of béchamel. Combine and spread the two to generously cover the base, then cover with a layer of crepes, cutting them in halves if needed to ensure no gaps and as little overlap as possible. Repeat with the béchamel and ragu, then pancake layers. Finish with a layer of béchamel and extra grated parmesan then bake in the oven for 30 minutes. Leave to rest out the oven for a further 10 minutes before serving at the table.

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Roast Partridge on Polenta with Braised Radicchio

Roast partridge with mascarpone and thyme, polenta and red wine braised radicchio.

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I wanted to catch the end of the British game season so made use of the free weekend after exams to get a few different dishes done. I settled with partridge, and the cold weather served as the perfect excuse to eat it with hearty polenta and bitter radicchio to cut through the richness.

I pinched the idea for the mascarpone and herb stuffing from a River Cafe recipe I had seen and used the cooking juices to braise the radicchio with some red wine to serve as a sauce too. Getting my hands on radicchio reminded me of the constant variation in leaf vegetables available during my time in Valencia, so I trawled through my photos from the city centre taken around this time last year for respite from the unrelenting grey skies here and have included them in this post.

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It was the first time I had bought real polenta  and cooked it rather than used it for cakes. Despite the extra effort in making it, the resulting texture and flavour subtlety makes it worth the effort and a far cry from the stodge that instant polenta produces. It needs some sharpness to cut through it, so the radicchio really helped in balancing the richness.

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Serves 4

ROAST PARTRIDGE

     4 partridges

     250g mascarpone

     2 tablespoons of both finely chopped fresh thyme and parsley

     salt & pepper

     250g thinly sliced pancetta 

     olive oil

Oven @ 220C

Ensure the partridges are clean before mixing the the herbs into the cheese and seasoning well. Fill each cavity with the mix. Wrap each bird in pancetta and secure with string.

Heat some olive oil in a roasting tray on the hob until hot. Brown the birds on all sides before transferring to the oven for 18 minutes.

POLENTA

  350g polenta

     1.75 litres cold water

     salt

50g butter

Bring the water to boil in a large, thick-based saucepan. Add the salt and slowly add the polenta flour in a continuous stream whilst stirring with a whisk to prevent lumps. Once completely blended, it will start to bubble. Reduce the heat to minimum and stir frequently for around 40-45 minutes until it falls from the sides of the pan. 

Stir in the butter and any extra seasoning if needed.

BRAISED RADICCHIO

     handful of pinenuts

     handful of sultanas, soaked in hot water for 15 minutes

     roasting juices from the birds

     3 or 4 round radicchio (or treviso if avialable), quartered lengthways

     250ml red wine

     150ml chicken stock

     small handful fresh thyme and parsley leaves roughly chopped

Toast the pinenuts and set aside with the drained sultanas. Add the roasting juices to a heavy bottomed wide pan or skillet on medium-high heat. When smoking, add the radicchio quarters and turn frequently until caramelised on all sides. Add the red wine and stock, turn the quarters for a further 30 seconds before setting aside. Reduce the liquids to a desired consistency on a high heat, adding the herbs, sultanas and pinenuts for the last 10 seconds before transferring to a pouring jug.

TO SERVE

Spoon some polenta to the centre of each plate, place the partridge on top and arrange the radicchio before pouring over the wine reduction.

Rabbit – two ways

Coniglio fritto, confit leg, rocket & walnut pesto, girolles, roast tomatoes and balsamic baby onions

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It has been a while since my last post due to a constant stream of university work and ever shorter days, so I finally managed to put a dish together over the holidays and get some photos just before the light went. This will be the third post out of the last four which uses rabbit as a principal ingredient, reflecting my love for its tasty and versatile meat.

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Instead of roasting or braising the saddle, I recalled a dish I had made with an Italian friend whilst living in Spain. Coniglio Fritto sounds a lot better than fried rabbit, but essentially that is all it is. The meat doesn’t dry out as so often can happen with roasting farmed rabbit and retains a wonderful texture enveloped in a crisp exterior. But laying down a couple of fried fillets didn’t really fit in with the rest of the dish so I wrapped them in Serrano which added a salty element to work with the sweet onions and tomatoes.

The Pesto adds an underlying nuttiness and earthiness to the dish, along with the girolles, which again made for some great flavour pairings. I made the pesto following the fantastic recipe for traditional pesto on Tales of Ambrosia, adjusting the quantities only slightly so it was less liquid.

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If anyone takes just one thing from this dish it should be trying rabbit cooked this way, eaten with some aioli or some pesto, I defy anybody to not be going back for more.

Serves 2

CONIGLIO FRITTO

saddle of rabbit, carefully cut from bone

flour, for dusting

1 egg, beaten

breadcrumbs for coating

oil for deep frying

Heat the oil to 180C

Roll the saddles in the flour, followed by the egg and finally the breadcrumbs. When fully coated, carefully place in the hot oil and cook turning when the underside has browned. After around 4-5 minutes, or when golden brown all over, remove and leave to rest on paper towel.

CONFIT RABBIT LEG

front and hind legs from 1 rabbit

salt & pepper

duck fat, pork fat or sunflower oil

Preheat oven to 130C

The night before, season the legs with salt and pepper and leave covered in the fridge. The next day, rinse off the seasoning and pat dry. Place in an ovenproof pan and cover with your choice of fat. Bring to a simmer for 15 minutes on the hob before covering with foil and cooking in the oven for 4 hours.

ROCKET & WALNUT PESTO

See recipe here, changing pine nuts for lightly toasted walnuts. (I made a larger batch to keep some in the fridge for another time)

GIROLLES

handful of girolles or similar wild mushroom, lightly rinsed

knob of butter

salt

         Heat the butter in a frying pan and when hot, sautee the mushrooms for a couple of minutes until slightly browned. Remove from the heat until ready to serve.

ROASTED TOMATOES

cherry tomatoes on the vine

olive oil

salt & pepper

Preheat oven to 180c

In a small roasting tray, move drizzle with some quality oil and season well. Roast for 15 minutes or until skins are starting to split.

BALSAMIC BABY ONIONS

10 baby onions  such as cipollini, peeled

olive oil

salt & pepper

20ml balsamic vinegar

100ml chicken stock

1 tablespoon butter

         In a bowl season the peeled onions and stir with a couple of tablespoons of oil. Meanwhile heat a heavy-based saute pan or skillet on \ medium-high heat, and add a tablespoon more of oil to this. Add the onions and brown for 5 minutes.

Reduce the heat to low, add the vinegar and stock, then cover. After 20 minutes, uncover, increase heat to high and add the butter, shaking pan and glazing she onions for 2 minutes.

TO SERVE

Spread a tablespoon of the pesto onto the plate. Wrap the fried saddles in Serrano ham, cut off the ends and plate.

Heat some oil until smoking in a frying pan and quickly but carefully brown both sides of the confited legs. Split the hind legs if large, before plating.

Arrange the vegetables and serve.

La Paella Valenciana

It took me a while to decide on how to present this post about Spain’s most infamous and disputed dish. I thought about going down the history route and how it arrived to become the national dish of Spain for the rest of the world. I considered just discussing what makes a ‘true’ paella and why. But after a year of living in Valencia, I feel what I can best write on is what the Paella is and means to the Valencian themselves. The photos were all taken at an afternoon lunch on a friend’s farm in the heart of Valencia’s most fertile farming land where Paella and an addictive preparation of snails were served.


As a Londoner I have never been able to lay claim to a ‘regional dish’ of my own. In fact the only true London dish I can think of is some East End jellied eels. I am however a fierce defender of English food and believe we have some truly great dishes and a recent resurgence in British cooking has produced some amazing new chefs, restaurants and a realisation that the dishes and produce that we have can actually be wonderful with a bit of time and thought. But despite the resurgence here. there isn’t the same attitude and relationship to regional foods and their history that exist in the likes of Spain, Italy and France; amongst many other countries.

I remember my first flight to Valencia from London and reading an article from the in-flight magazine about the debate between Valencia and Alicante over the origins of the Paella and other rice dishes. I couldn’t believe things were so heated and unresolved after so many years, especially as it is barely a two hour drive between the two.


The first paellas I ate were very average and formed part of lunchtime set menus in restaurants. I kept asking where to go for a good paella and I was often pointed in the direction of Albufera (the National Park and principal rice growing region in Valencia) but the resounding answer was you need to go and eat it in a Valencian home. As cliché as it sounds, it really is true, and most simply because it is a Slow Food. Each paella needs to be done in it’s own pan, from scratch, preferably over wood from the abundance of orange trees and carefully attended to for flame intensity amongst other things – quite infeasible in a restaurant.

The beauty of the Valencian paella, lies not in fancy ingredients but like most truly great dishes, in the little touches and techniques that bring those basic flavours and textures together in perfect harmony. I learnt that the rice is the real star of the show: it holds so much flavour from the other components that their role is reduced to mere sidekicks alongside the perfectly textured and rich grains. It was a peasant food, using the things that were easily available to the inland ‘campesinos’. Water voles have been replaced by rabbits and chicken, snails disappear and reappear through time, but nothing else has changed in the recipe.


Ask a Valencian what their opinion is of chorizo in a Paella, or worse still the combination of chorizo, seafood and anything else that Costa del Sol restaurants throw in and watch as they shudder a little before composing themselves to ridicule what is known as ‘Paella Mixto’. Many just don’t understand why you would add chorizo which overpowers the other flavours of a seafood or Valencian Paella, or why the basic Paellas need changing at all. I guess that’s how the Italians feel about the thousands of abominations of Pizza and Pasta around the world too. And why wouldn’t they be frustrated? The gastronomic representation of their land and history is essentially abused and potentially given a bad name to the rest of the world that consumes it.


A memorable experience of this shared passion for their local food was during Las Fallas festival when I was invited to a sort of Paella ‘cook-off’ in one of Valencia’s tree lined streets. Fire wood, a paella stand and a table were provided and each group of guests supplied their own pan, ingredients and of course alcohol. Much like I imagine the ‘grillman’ culture to be, the men quickly congregated around the paella, each one giving his two cents throughout the fire building and cooking process but never daring to get in the ‘paelleros’ way. By the time the Paella was cooked, the competition had been forgotten for most, but this bringing together of friends over a dish that had always been in their lives left a lasting impression of its ongoing importance in Valencian culture

Returning from Sunday bike rides with my team was made an even more challenging task due to the midday air in the streets of every small town being filled with the aromas of Paella emanating from kitchens and gardens. As each member of the team recounted their personal stories with Paella, debating matters such as varieties of rice and varying flame strength I came to understand that it remains a very macho dish that the man of the house devotes a few hours to every weekend. If not to provide a good family meal, to uphold his reputation as a good ‘paellero’. There is an unmatched pride in producing a Paella which ticks all the boxes and presenting it to friends and family who all come with their own expectations of how it should be. Successful execution of this depends on controlling the numerous small variables throughout cooking.


It is perfecting the combination of developing a rich stock; the absorption by the grains; the speed of evaporation and correct cooking point of the rice – all this is very difficult and makes it the most challenging rice to cook well. This makes me wonder why its fame is so superior to that of the numerous other Valencian rice dishes. Ranging from dry to stock-heavy varieties, baked in the oven or on gas and with ingredients ranging from Cuttlefish ink to Morcilla (black pudding). In my opinion, nothing tops the ‘Meloso’ types of rice. These are cooked with a higher ratio of reduced stock to rice than Paella and therefore leaves a creamy rice almost comparable to a risotto but with flavours left true and not dampened by a parmesan and butter finish.

In writing this post, I came across an interview with a rice grower from Albufera in El País newspaper. Threatened by cheaper Asian imports, the rice growers of Valencia uphold a tradition dating back centuries. The passion with which he speaks about rice is typical of the attitude of many other Valencians:

“Rice has a neutral personality. It doesn’t have a particularly powerful or pleasant flavour, however we have such a varied gastronomic environment for it. There’s no other product with such a vast number of recipes; this is due to the capacity that it has to lose its personality and acquire the tastes of all that you combine with it”.

So, how do you recreate this masterpiece? I would start by visiting www.LaPaella.net which provides insightful information into the history of the dish and the region, tips and tricks (including correct pan size) as well as recipes for this and Seafood Paella.

As I learnt through watching, I will put down below what I took away. But in the words of the ‘paelleros’ that day, it is a dish that takes experience to perfect; so if you follow this recipe or the very similar one from LaPaella.net then you will recognise tweaks and how to improve its elaboration.

La Paella Valenciana:

Ingredients per person

30ml olive oil
1 chicken liver
50g chicken, bones in
50g rabbit, bones in
30g of broad beans
30g of green beans in pod, cut into 2cm chunks
30g butter beans, soaked overnight if they have been dried
40g tomato, grated
⅓ clove garlic, v. finely chopped
¼ teaspoon smoked paprika
water
pinch of saffron
salt
80g rice (Bomba, Senia or Bahía)
small sprig of rosemary

In the correct sized pan over a medium-high heat, add the livers to the hot oil. Once browned, remove the livers and eat separately/discard, then add the chicken and rabbit. Brown the meat well, good caramelization here is vital to the stock.

Once browned, reduce the flame and add the vegetables. Stirring occasionally, leave them to sauté for a few minutes.

Make a well in the centre of the pan and add the grated tomatoes and the garlic, leaving it to reduce for a few minutes. Then add the paprika, stir and quickly add water so that it doesn’t burn creating a bitter taste. Fill the pan up to near the edge with the water. Add salt to taste, then leave it to reduce for around 35 minutes until the level is halfway up the pan and covering 75% of the ingredients. Taste for the correct level of salt here too, remembering that it will lose some intensity once the rice is added.

Add the rice to the paella in a line from one side to the other through the middle of the pan. This line should be about 5cm wide and come above the stock level 1-2cm. Add the saffron and then stir well to spread the rice evenly around the paella, ensuring no grains are above the stock level. Now leave this for 8 minutes on a high flame.  In this stage you achieve the burnt crust on the bottom layer of rice.

Then reduce the flame to minimum and leave for another 6 minutes. Add the rosemary sprigs now too so they can infuse the paella. After these 6 minutes if stock is still visible then leave the paella on a medium flame for a further 4 minutes and if there isn’t any visible stock leave for another 3 minutes on minimum heat.

Remove from the heat and leave to rest for 5 minutes before proudly taking it over to the table.

Coniglio All’Ischitana e Frittelle di Zucchini

Braised Rabbit and Zucchini Fritters

There are some films which momentarily transport you to another time or place as the story unfolds and then there are those which when finished have a more lasting effect and allow your mind to wonder and wish you had lived in that time or place. For me, one film that produces the latter effect is ‘The Talented Mr.Ripley’. Aside from the playboy lifestyle and amoral / sinister behaviour and eventual murder the viewer is immersed in an idyllic lifestyle spanning various parts of Italy. One of those places is the island of Ischia in the Bay of Naples, now a heaving tourist destination, back then it was as traditional and untouched as Islands come.

On Ischia, rabbit is the major source of protein as the steep hills make farming larger animals near impossible. The Italians have a vast variety of preparations for rabbit and this was the first I tried. In Valencia where I lived for the past year, rabbit was the main meat in the traditional Valencian Paella, it was therefore cheap and very available which is much more than can be said for England. Rabbits there were lean and flavoursome, so I was shocked at the large size of the rabbit I picked up from my butchers here but left wanting by the reduced gaminess of the meat.

This braise is quick and for me it is more of a summer dish so to accompany I made some light and creamy Zuchinni fritters by adding a few tablespoons of ricotta to the mix. It was the first time I had made them and I was so happy with the result. They would go great on their own or as a side to other things.

I am in Northern India for the next 3 weeks so this will be the last post for a while.

Coniglio All’Ischitana

Recipe adapted from the fantastic book ‘Al Dente’ by William Black. Serves 4

1 rabbit of around 1.5kg

olive oil

3 cloves of garlic, roughly chopped

1 chilli, de-seeded and finely chopped

150ml red wine

500g plum tomatoes, chopped or tinned

a couple of thyme, marjoram and rosemary sprigs

small handful of fresh basil

salt and pepper

Ask the butcher to cut the rabbit into large chunks, or do it at home yourself. Wash and pat dry before browning in batches in hot, smoking olive oil in a large casserole or flameproof terracotta pot. Add the garlic and chilli and replace all the browned rabbit.

Add the wine and bring to a boil to reduce slightly over a high heat before adding the tomatoes. Reduce the head to medium and add the thyme, marjoram and rosemary sprigs. Cook uncovered for 30 minutes. Add the basil 5-10 minutes before serving to leave a fresh, fragrant flavour.

The dish can then be served as it is, or for a thicker sauce (like I have done), remove the rabbit chunks and reduce the remaining sauce to the desired consistency. Passing through a chinois once or twice for an even more refined texture. Serve with zucchini fritters, the red wine used in cooking and bruschetta.

Frittelle di Zucchini

Makes 5-6 large fritters

2 medium zucchini

coarse salt

1 large egg, lightly beaten

Freshly ground black pepper

70g all-purpose flour

1/2 teaspoon baking powder

2 tablespoons ricotta

Olive or another oil of your choice, for shallow frying

Grate the zucchini or shred in a food processor into ribbons. Then mix through a teaspoon of course salt and place in a colander or sieve over a bowl with a weight on top to squeeze out the liquid (add extra pressure yourself to help squeeze out even more). Alternatively, place in a cheesecloth, tie and squeeze. Removing as much liquid as possible is vital to the mixture holding.

Then combine the rest of the ingredients with the zucchini in a bowl adding a little more salt if desired. When well mixed, leave in the fridge until ready to fry.

To fry, I used a cast iron skillet and poured a thin layer of oil in the bottom. Heat the oil over a medium heat and add a large spoonful (a serving spoon) of the mix to the pan, then flatten slightly with the back of the spoon. Leave for around two minutes before turning over with a spatula to fry for another couple of minutes or until lightly browned.

Seared Pigeon Breast, Broad Bean & Pecorino Salad

At midnight last Saturday I stood with ten pigeons spilling out of a bin liner onto the kitchen counter, needing to be tended to before any flies could do their damage. Somewhat to my relief, my girlfriend’s father who had shot them all said there was no point in plucking the whole bird as they weren’t that big and so it was just a matter of cutting the breast out. This was relatively simple and caused far less mess than when I had attempted to pluck a couple at home the year before. Although it did seem like an awful waste to just cut out these tiny breast and discard the rest of the bird, at that time of night I wasn’t complaining.

I’ve always thought of pigeon as a particularly British game bird but it is put to use worldwide in all manner of preparations. In London I’ve always considered it as quite a delicacy, but this status also extends to Egypt and the Middle East where birds are stuffed and cooked whole; something I would definitely like to try. I had always associated a slow braise in red wine with the bird, but as I just had the breast I decided I would also go for a lighter, more ‘summery’ preparation and just sear the breast meat.

In Spain, the broad bean season is at the beginning of the year and each stall had machines through which the pods were fed, separating the beans to be sold and the skins to be put back to other uses. The fresh beans were then quickly bagged and sold that day. Although ‘de-podding’ broad beans isn’t such a difficult task, I quickly understood why they had these machines as after getting through a kilo I was surprised at how few I actually had to work with at the end; 250g would be my estimate, so enough for a small serving between 4 people. The beans have a wonderful sweet freshness, and my favourite preparation is one an Italian friend showed me, serving them raw or quickly blanched and tossed with balsamic, parmesan or aged pecorino. The freshness of this salad and subtle saltiness in the cheese paired excellently with the earthey and gamey flavours of the pigeon which had been marinated with juniper berries and coriander seeds.

I am off to Cesena, Italy to stay with the friend I mentioned above next week and so hope to return with a bounty of products and having learnt a whole set of new recipes. I am extremely excited, especially at the prospect of staying in a house with a wood-burning oven, a family with a passion for good food and of course, returning to a climate with some consistent warmth. I imagine I won’t get any more food posts in between now and my return, when of course I shall have a lot of photos and food to share.

Seared Pigeon Breast, Broad Bean & Pecorino Salad

serves 4 as a starter or 2 as a main

For the pigeon:

6 small or 4 large wood pigeon breasts

1 tablespoon juniper berries

1 tablespoon coriander seeds

4 black peppercorns

1 tablespoon olive oil

sea salt

In a pestle and mortar crush the berries, coriander seeds and peppercorns until fine, stir with the olive oil and then pour into a ziplock bag. Place the breasts in the bag, seal and shake well ensuring they are well covered with the marinade. Leave in the fridge for a minimum of 8 hours.

When ready to cook, heat a frying pan or skillet with your preferred oil until the oil is smoking. Lay the breasts in the pan, being careful not to overcrowd the pan and flip every 15 seconds. A thin breast will take around 90 seconds, but obviously as size and heat varies, do one as a tester and apply this time to the rest. Allow to rest on a rack for a further 90 seconds or so before cutting.

For the broad bean and pecorino:

1kg fresh broad beans or 250g shelled broad beans

1 tablespoon olive oil

1 tablespoon aged balsamic

sea salt

20g pecorino stagionato in fine shavings

Shell the broad beans, then separate them into large and small beans. Place the larger ones in boiling, salted water and balnch for 2 minutes. Drain and run under cold water to cool.

Remove the pale green casing which should have split whilst blanching and place the bright green bean with the smaller raw beans.

Mix the beans with the oil, balsamic and salt adding half the pecorino.

To serve, plate the broad beans and lay the warm sliced breast on top, sprinkle over the remaining pecorino shavings either on indivifual plates or a platter.

And for good measure here is a photo of the red wine braise I did the remaining breasts in; definitely more of a winter dish, but this is a British summer.

Shredded Lamb Shoulder and Burnt Aubergine Kebabs

I once saw Nigella Lawson prepare this lamb in one of her shows and as usual was swept away by the beautiful simplicity and openness with which she makes and presents her food. There seem to be a few Nigella haters out there but I have nothing but respect for a woman with no training to make cooking sexy, inviting and easy for more than one generation of men and women. Besides how could I hate someone whose criticisms include: “flirtatious”; whose programmes include “scenes of gluttony” and who can “make dinner seem like the prelude to an orgy”.  Her huge success in the UK and abroad can be measured not only in her book and cookery line sales but the affect on sales of products she  uses in her shows; goose fat sales doubling in supermarkets after she named it as an essential Christmas ingredient.

This lamb shoulder became an instant hit with my family and everyone that has eaten it. A maximum of 10 minutes preparation and then it can be left to its own devices in the oven overnight to produce meat that happily falls off the bone to form a delectable mound of tender shreds ready to be plated.

I paired it with what I can only describe as a ‘high street’ Baba Ganoush. Not far off the real thing, retaining a strong smoky aubergine flavour but toned down with a little yoghurt for the masses. For me this smoky and slightly spicy dip goes perfectly with this the rich lamb and then is cut through with fresh bursts of pomegranate and mint leaves. What better way to eat it than wrapped up in a big flatbread I thought? And so I did; this is my kind of kebab.

Of course this lamb could be served on a large platter as an alternative Summer Sunday Lunch, served with some grilled peppers and tomatoes etc or mixed through with other herbs and fruits in season.

Shredded Lamb Shoulder and Burnt Aubergine Kebabs

serves 6

recipe adapted from Nigella Lawson’s found here

For the lamb:

2 1/2kg lamb shoulder (bone in) 

1 teaspoon ras-al-hanout

1 star anise

4 shallots halved, not peeled

8 cloves garlic

1 carrot, peeled

good quality sea salt

500ml boiling water

small handful of mint

seeds of one pomegranate

oven @ 120 C

Put the water to boil. Heat a little oil in a deep roasting tin on the hob until smoking and brown the lamb on the fat side. Set aside whilst quickly adding the spices, the vegetables and a good pinch of salt to the oil, frying for 2-3 minutes.

Pour in the boiling water, this will de-glaze the pan and carefully replace the lamb fat (skin) side up this time amongst the water and vegetables. Let the water come to a simmer before turning off gas.

Tent (seal) the roasting tin well with foil and then place in the heated oven.

Now you can leave it whilst you sleep and it will be ready to eat at lunch the next day. Alternatively start in the morning (early – mid morning) and it will be ready for dinner. At this temperature and in liquid the meat won’t dry out and will be perfect after around 10 hours, give or take a few.

For a quicker cooking time, have the oven at 170C and it will be done in 5 hours.

An hour before eating, remove from the tin and leave to rest for one hour. By then you will be able to flake off the meat with a couple of forks.

Finely chop the mint and mix with the shredded lamb and pomegranate seeds. Give another good sprinkle of sea salt and serve.

*at room temperature the fat will congeal so keep warm until needed. Any leftovers can be re-heated thus melting the congealed fat.

 

 for the Baba Ganoush:

2 large aubergines (eggplants)

3 tablespoons tahini paste

100g greek yoghurt

juice of 1 lemon

3 garlic cloves, peeled, de-germed and v.finely chopped or crushed

1 1/2 teaspoons cumin

1/2 teaspoon chilli flakes

salt to taste

Place the whole aubergines directly onto the flame of a gas stove or the coals of a BBQ, turning every so often until blackened and blistered all over.  This will impart the smoky flavour.

Leave to cool, covered. Then rinse under a cold tap to remove the skins and leave the flesh to drain a couple of minutes in a colander or sieve, applying a little pressure with a spoon.

Then shred the flesh, it should come apart easily in natural segments. If there are many seeds, try to discard them. Then in a large bowl mix well with the other ingredients, adjusting to personal preference. Serve.

Nose-to-Tail #2: Trotters

It was the third time in less than a week that I was removing a pot of trotters from the oven. This time I had followed almost every step exactly and I was quietly confident that this would be a success. I donned my pink marigold and tentatively reached into the pot, barely able to look as I carefully pulled up one of the three trotters that had made it to this stage. The prized skin on this ‘little hand’ as the Spanish refer to it had split, revealing the unsightly bones and cartilage beneath as if trying to escape from their soft casing. I sighed. I had said this would be the last time I attempted the trotters for as important as it is to never give up or stop trying, one must also know their limits and know when to stop and after three attempts trotters and I seemingly weren’t destined to work together.

Nevertheless, I am posting this failure for what is a blog but to tell a story, to start a discussion or to share information. Some of you may have seen my start with a pig’s head, with which I was delighted at the end result and lack of complications. Like the head, trotters were a novelty to me, I had barely read anything on them before I bought 6 on special offer at the market. Upon closer inspection I was shocked at the lack of meat on them, it was just bone and cartilage! So after a bit of reading it dawned that the skin is what is wanted here. I searched for a Spanish style preparation for them but nothing really appealed to me so I went for the most distinguished trotter recipe of them all. Koffman’s stuffed pig trotter’s filed under ‘difficult recipes for masterchefs’ and made famous by Marco Pierre White at his restaurant Harvey’s, it is very 80’s and very, very French.  This video gives such an insight into a young and aspiring Marco Pierre White (and a timid Gordon Ramsay) as well as going briefly through the recipe in a professional kitchen whereas this blog excellently details the recipe stage-by-stage.

I decided to prepare the trotters in a similar way, just changing the filling. Less French (sweetbreads, morels, chicken mousse); more Spanish (black pudding, apple, serrano ham). I was actually happy with the filling as the black pudding called Morcilla de Burgos here is wonderfully soft, well-flavoured and spiced, whilst some finely chopped caramelised apple cut through it. Plus with my deadline fast approaching for cooking through a pig, I wanted to kill two birds with one stone. I also didn’t use veal stock as suggested. This undoubtedly affected the final colour and taste of the trotter, possibly even the texture but I can’t confirm that. I instead used a chicken stock I had already made, making a veal stock required another 3 days of labour in a kitchen that also functions as a sauna at the moment.

I obviously won’t put the recipe for this but I will score it like last time:

Porkiness: I really was not a big fan of the texture of the trotter. After a 3 hour braise in alcohol and stock it was soft and silky in texture but it just felt too fatty in the mouth. There isn’t much to be said for the flavour which is largely affected by the braising liquids, so a veal stock braise would be beneficial, but I can think of far better uses for such a fine stock. The saviour was the sauce which I followed from MPW in the video linked above, adding some of the gelatinous stock that remained after cooking it produced a rich, smooth, almost syrupy like ‘jus’ which went beautifully with the mustard pomme purée I served alongside. 4/10

Inconvenience: After two attempts this dish had become more than an inconvenience and my patience was non-existent. This is a 3-day dish for any normal person and if done like Koffman not a cheap one with ingredients that could be difficult to resource. I can almost imagine the young chefs in MPW’s kitchen festering hate for their boss as they hacked their way through the thirtieth trotter of the day. You need seriously sharp knives to initially prepare the trotters or a very nice butcher; this video outlines de-boning. Despite claiming about 5 minutes per trotter my attempt was one hour for 3. Next time I’d pay a restaurant to do the work. 10/10

Gratification: I imagined that the pain and frustration of making this dish would be forgotten if I had bitten into one of the best dishes in my life. But as I sat moving what felt like (and essentially is) very soft fat around my mouth all I could think about was why did I bother. For there are far simpler preparations with crispy skins which sound far more appealing as I write this. Perhaps I had just bitten off more than I could chew this time. 3/10

It is a shame that I can’t praise pig’s trotters in the same way as their heads. In a way I also feel like I haven’t exhibited and have let down the unpopular black pudding. Anyone that has eaten this outside of a greasy spoon can perhaps join me and appreciate its complex flavours and uses so I will try to revisit them shortly. In the meantime any suggestions of offal preparations would be greatly appreciated.

Nose-to-Tail: Pig’s Head Croquetas

To celebrate my last month in Spain, I, like many before me will be cooking my way through a pig. I need not repeat the wise words of Mr. Henderson and co in stressing the importance of knowing where our food comes from. That the plastic-wrapped cuts of meat so easily placed in our shopping baskets do actually come from a living, breathing animal. So what better place to start this journey than in the land where a cured hind leg can fetch €1000; where care is taken over a well-fed animal; a simply prepared cut is juicy and flavoursome; and each body part is displayed proudly at every butcher.

Of course, I will aim for a Spanish preparation of each meal and I will score each dish on my personal P.I.G scale:

Porkiness  – flavour/taste/texture

Inconvenience – labour involved/difficulty

Gratification – value/satisfaction derived

scores from 1-10. 1 being low, 10 high. 

Credit where credit is due for this recipe is taken and only slightly adapted from a truly inspiring source. The British Larder consistently produces some of the most original dishes I see and share it over the web. Not only are they generous but a quick read of their ethos is insightful and heartfelt. I endeavour to eat at the restaurant on my return.

Croquetas are a sublime creation and a staple tapas throughout Spain, and almost every country seems to have their own versions. It was my first attempt and I was delighted to be able to incorporate them into this month. I could have served them on their own but I wanted  some freshness and acidity to cut through their richness so I served it with baby Red Chard and crispy Tatsoi leaves with a mustard vinaigrette and some pickled red onions which lent their own tartness and a beautiful colour to the dish. I also used the ears to make crispy ‘scratchings’ which I dusted with sweet paprika to add another element to the dish.

So before the recipe the all important PIG scores:

Porkiness: The tough gelatinous meat in the head needs a long cook , so after 4 hours cooking in stock melt-in-the-mouth meat was falling off the bone upon touch. I found the flavour lovely and subtle, but the texture is the real winner here. 10/10

Inconvenience: Unless your butcher delivers you will  be lugging at least 6 kilos of head home. It’s big. I didn’t have a pot big enough for all the snout to fit (how ironic my first dish misses the nose), and then you have to try and lift this slippery, flaky mass out of a pot filled with stock. But it took no more than 15 minutes to prep for cooking then to remove the meat (unless you live with a medic who wants to give a lesson in anatomy). However, much more inconvenience was found by my two vegetarian flatmates. fairly inconvenient 7/10

Gratification: The realisation of what I was dealing with only dawned when shaving off any remaining hairs then the head adopted a more human aspect. The pores in the soft, subtle skin; the beard-like growth; and a mouth and eyes which seemed to subtly smile. Cue vivid flashbacks of Animal Farm. But then at the same time I was proud to be putting this beautiful head to good use and it not being ground up into cheap sausages. Any simple prep and long cook would leave you with a wonderful meat. It’s also inexpensive, I scooped out around 800g  meat including the tongue and paid €5. It’s not something I will cook very often but I was truly satisfied with my experience and the resulting meal and am keen to try other recipes. Satisfied in more than ways than one: 9/10

Pig’s Head Croquetas with Crispy Ears, Pickled Red Onions, Baby Leaves and Mustard Vinaigrette

makes 25 croquetas

1 whole pig’s head

1 stick celery, cut into 4 even size pieces

1 carrot, cut into 4 even size pieces

2 bay leaves

2 sprigs thyme

2 sprigs rosemary

1 onion, quartered

Once any remaining hair are removed from the pig with a razor, place it alongside the other ingredients in a large saucepan and cover with water. Bring this to the boil, removing impurities that rise to the surface. Reduce to a simmer and leave for 3 1/2 hours, topping up with water to make sure it is covered at all times. Let cool in the stock for 1 hour more and then remove from pot carefully.

Flake off the meat and set aside. I also finely chopped the tongue into this mixture, but be sure to cut the rough edged from it first and use the centre.

To prepare the croquetas:

3 medium waxy potatoes, peeled and cut in equal sized pieces

1 tablespoon olive oil

1 onion, finely chopped

2 cloves of garlic, crushed

1/2 teaspoon ras-el-hanout

meat from pig’s head

Sea salt and freshly cracked black pepper

4 tablespoons chopped soft herbs (chives, tarragon, parsley)

50ml milk

100g cornstarch

Bring a saucepan of water to the boil, salt well and add potatoes, cooking until soft and falling apart. Drain and when cool enough to handle press through a ricer or sieve.

Meanwhile gently fry the onion until translucent then add the garlic, ras-el-hanout and season, cooking for a further 5 minutes. Remove from the heat, add the meat and herbs stirring until well combined.

Add the pomme puree to the mix and stir again to combine continuing whilst adding the milk and cornstarch.

You should end up with a mix that is difficult to stir, if not, add a little more cornstarch. Refrigerate this mix until cool – around 2 hours.

Roll into individual croquetas and refrigerate these again on a plate

To cook the croquetas:

1 egg, beaten

4 tablespoons plain flour

150g breadcrumbs

Heat preferred deep-frying oil to 160C

Line up 3 plates, one with the flour, one with egg, and the other with the breadcrumbs. Panée them by rolling each one first in flour, then egg, then breadcrumbs.

Deep fry in batches until golden all over and leave to drain on kitchen towel. Meanwhile dress the salad and arrange with the onions on plates. Serve

For the crispy ears (optional):

I removed the ears after they had cooked with the head, sliced thinly and allowed to dry on paper towel an hour. Dust with flour and cook in the same oil as the croquetas for 4 minutes until crispy. Drain then season with paprika and salt.

Serve this as a starter or serve more croquetas as a main meal or tapas. I did this over two days, refrigerating the flaked meat overnight before preparing the rest the next day.