2019-08-01_Men_s_Health_South_Africa

MH.CO.ZA/ August 2019 63

PHOTOGRAPHY: LOUISA PARRY I FOOD STYLIST: TAMARA VOS | TEA TOWELS COURTESY OF DEXAM
WITH THANKS TO PARKER’S TAVERN, CAMBRIDGE, PARKERSTAVERN.COM | *NORTHUMBRIA UNIVERSITY

SERVES 4

4 SARDINES

250ML FISH STOCK

125G CRÈME FRAÎCHE

25G ENGLISH MUSTARD

1TBSP WHITE WINE

VINEGAR

250G ALL-BUTTER PUFF

P A S T R Y

AN EGG YOLK

150G STREAKY BACON,

UNSLICED

16 BABY ONIONS,

HALVED

16 QUAIL’S EGGS

SERVES 8

700G PORK SAUSAGE

MEAT

55G BUTTER, CUBED

265G PLAIN FLOUR,

PLUS EXTRA FOR

DUSTING

55G STRONG WHITE

BREAD FLOUR

65G LARD

135ML BOILING WATER

4TSP MUSTARD SEEDS

600G STREAKY BACON

PORK STOCK FOR

GELATIN

6 RED APPLES, SLICED

2TBSP APRICOT JAM

SERVES 8

A CHICKEN, WHOLE

A JAR OF TIKKA MARINADE

AN ONION, FINELY

CHOPPED

3 CLOVES, GARLIC,

CRUSHED

GINGER, 6CM, CHOPPED

1TSP CHILLI POWDER

400G TINNED TOMATOES

4TBSP CASHEW NUTS

300ML DOUBLE CREAM

150G PLAIN FLOUR

100G BUTTER, CUBED

3 EGGS

3TBSP COLD WATER

SERVES 4

8 LAMB NECK CHOPS

ON THE BONE

600G POTATOES

AN ONION, SLICED INTO

RINGS

8 CARROTS, PEELED

2 CELERY STICKS

150G BUTTER, DICED

½TBSP PLAIN FLOUR

350ML LAMB STOCK

100ML MILK

4TBSP FROZEN PEAS

METHOD

Reduce the stock by half and

whisk in the crème fraîche,

mustard and vinegar. Trim the

pastry into a rectangle and cut

out six golf-ball-sized holes.

Brush with the yolk, then

bake for 20 minutes. Fillet the

sardines and grill alongside

the heads and tails. Chop and

fry the bacon and onions and

poach the eggs. Arrange the

sardine fillets, bacon, onions

and eggs in the dish and pour

in the sauce. Cover with the

pastry, poking the fish heads

and tails through the holes,

and serve.

METHOD

Combine the butter, flour and

lard in a paddle mixer, adding

the water to form the dough of

your hot water crust. Set aside

to cool. Roll and layer inside a

pie tin, then freeze. Remove and

crimp the rim. Mix the mustard

seeds, meat and half of the

bacon, diced, and form into a

patty. Wrap in a lattice of the

remaining bacon and drop into

the pastry. Bake at 180°C until

the centre is 75°C. Reduce the

stock and pour in. Caramelise

the apples and layer on top

before glazing with heated

apricot jam. Now, pig out.

METHOD

Marinate the chicken overnight

in the fridge, then roast at

190°C for an hour. Rest, then

debone. For the sauce, fry the

onion, garlic, ginger and chilli

in butter. Blend the tomatoes

and cashew nuts, then add to

the pan. Cook for 20 minutes,

pour in the cream, bring to a

boil, add the chicken, then fill

a pie dish. Mix the flour and

butter until crumbs form. Stir

in two yolks and cold water to

bind the dough. Roll it, wrap in

film and chill for 20 minutes.

Brush with egg and bake at

180°C for 30 minutes. Dig in.

METHOD

Roast the potatoes at 140°C.

Flour the lamb and brown in

a casserole dish. Remove the

chops and add the onion, carrots

and celery. Add the butter and

flour, mix and add the stock.

Simmer, put the chops back in

and cook. Scoop the potatoes

into a bowl and combine with

milk and butter to create the

mash. After two hours, remove

the lamb and add the peas.

Divide the mix into four dishes,

add two chops each, crossing

the bones at the top. Pipe the

mash over and bake for another

hour at 160°C. It’s worth the wait.

Take Heart Stargazy Pie

All Smiles Fidget Pie

Muscle-Up Tikka Masala Pie

Age-Defying Shepherd’s Pie

C D

A B

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then follow Welch’s

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03

FISH AND

CHIPS

Go heavy

on the vinegar.

Research shows

that its acetic acid

reduces levels of

cholesterol in your

blood to safeguard

your heart.

SUNDAY

ROAST

The

rosemary with your

lamb and roasted

veg can give you a

cognitive boost and

15% improvement in

short-term memory*.

FULL

ENGLISH

Be generous

when you’re ladling

on your side of baked

beans. The high fibre

content and the

antioxidant lycopene

will take a bite out of

your cancer risk.

PATRIOT

GAINS

Science suggests

the best of British

can be the best for

your health, too.