Delicious UK - (01)January 2020

Chargrilledchicory and

cabbagesalad

SERVES 6 AS A SIDE. HANDS-ON TIME 8 MIN

MAKE

AHEAD

Thedressingwillkeep

coveredandchilled for

uptoa week.

TRISTAN’S

TIP

Imakethisdressingina jar.

Pourtheingredientsintoa

mediumjar,sealwell,then

shake vigorously to emulsify.

• 3 tbspoliveoil


• 1 tbspcidervinegar


• 1 smallsavoycabbage, cut into
  thinwedges


• 4 headschicory(2redand
  2 yellow), quartered

1 Heata griddleorfryingpanto

medium-high.Mixtheoilandvinegar

withsomesaltandpepper(seetip).

2 Ina bowl,tossthecabbageand

chicorywithmostofthedressing.

Cookinthehotpanfor2-3minutes

oneachsideuntilbrownedand

tender.Putona servingplateand

drizzlewiththeremainingdressing.

PERSERVING90kcals,6.1gfat(0.9g

saturated),1.8gprotein,5.3gcarbs

(4g sugars), trace salt, 3.7g fibre

DukeofCambridgetart

SERVES10-12.HANDS-ONTIME 30 MIN,

OVEN TIME 1 HOUR 25 MIN, PLUS CHILLING

AtParker’sTavernwe’ve

revivedandrejuvenatedthis

traditionaltart,retainingall

theflavouroftheoriginal and

bringing it up to date.

MAKE

AHEAD

Makethepastryupto

2 daysahead,wrapwelland

chill.Linethetarttinwith

thepastryuptoa dayahead,cover

andchill,orlinethetinandbakethe

tartcaseuptoa dayahead.Keep

leftovertartchilledforupto3 days.

TRISTAN’S

TIPS

Makingthepastryahead

breaksuptheworkload,and

thelongerrestingtimes

resultina pastrythatshrinksless

whenbaked.Leavethetarttocool

beforeservingwithclottedordouble

creamtocutthroughthesweetness.

FOOD

TEAM’S

TIP

Freezeeggwhitesina

freezerproofcontainer,

markedwiththedateand

number of whites, for up to 3 months.

FORTHEPASTRY

• 235gplainflour, plus extra for
  dusting


• 165gcoldbutter,diced


• 1 mediumfree-rangeegg,beaten


• Clotted or double cream to serve

FORTHEFILLING

• 250gmuscovadosugar


• 250gdarkbrownsugar


• 6 mediumfree-rangeegg yolks
  (seefoodteam’stip)


• 40gcustardpowder


• 250gunsaltedbutter,diced


• 160gdoublecream


• 2 tspvanillaextract


• 2 tbspmarmalade


• 2 tbsp chopped candied peel

YOU’LLALSONEED...

• 25cmloose-bottomedtarttin,
  greasedwithbutterandlightly
  floured;compostablebaking
  paper; ceramic baking beans

1 Pulsetheflourandbutterina

food processor until it resembles

finebreadcrumbs.Addthebeaten

eggand1 tspcoldwater,thenpulse

againtoa smoothdough– trynotto

overmixorthepastrywillbetough.

(Ormakethepastrybyhand:putthe

flourandbutterina largebowl,rub

tofinecrumbswithyourfingertips,

thenmixintheeggandwaterusing

a round-bladedknife.)Wrapwell,

thenchillforatleast1 hour or

overnight(seetips).

2 Heattheovento200°C/180°Cfan/

gas6.Rolloutthechilledpastryon

a dustedworksurfaceto3-4mm

thick,thenusetolinetheprepared

tarttin.Chillinthefridgeforat

least 20 minutes(seeMakeAhead).

3 Linethechilledpastrywithbaking

paper,fillwiththeceramic

bakingbeansoruncookedrice,

thenbakefor 15 minutes.Remove

thebakingbeans/riceandpaper

andreturnthetartcasetotheoven

for 10 minutes,thenremove,trim

theedgesandsetaside.Turndown

theovento140°C/120°Cfan/gas1.

4 Meanwhile,makethefilling.Put

bothsugarsina largemixingbowl

andrubwithyourfingertipsto

removeanylumps.Adda pinch

ofsalt,theeggyolksandcustard

powder,thengentlymixwitha

woodenspoonuntilcombined.

5 Putthebutter,creamandvanilla

ina largesaucepanovera highheat

andbringtotheboil.Removefrom

theheatandsetasidetocoolfor

a fewminutes.Whilestillhot,pour

inthesugar/eggyolkmixtureand

stir.Passthrougha sievesetover

a largejugtoremoveanylumps.

6 Spreadthemarmaladeover

thebaseofthepastrycase,then

sprinklewiththechoppedcandied

peel.Pourinthefillingmixture,

transfertotheovenandbakefor

1 houruntilsetbutwitha slight

wobble.Thefillingwillriseup,but

asthetartcoolsit willsinkback

down.Leavetocool,thenchill

inthefridgeforatleast1 hour

beforeslicing(seeTristan’stips).

Servewithclottedordoublecream.

PERSERVING(FOR12)622kcals,

39.2gfat(23.5gsaturated),4.6g

protein,62.4gcarbs(43.9g sugars),

0.4g salt, 0.9g fibre

TRISTAN’S

STORY

Hebeganhis

careerunderthe

lateGaryRhodes

andhasworked

ina seriesof

stellar

establishments,

includingthe

three-Michelin-

starL’Arpège,

a vegetarian

restaurantin

Paris.In2008,

Tristanopened

Launceston

PlaceinLondon,

wherehis

modernBritish

menureceived

ravereviews.

Nowbackinhis

hometownof

Cambridgeatthe

helmofParker’s

Tavern,he

servesdishes

thatchampion

EastAnglian

ingredients.

NEXT
MONTH
Awarmingwinter
menu for friends

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