delicious UK – April 2018

28 deliciousmagazine.co.uk

THE TWIST RECIPE

Omelette Arnold Bennett

withhorseradish&chives

SERVES 2. HANDS-ON TIME 35 MIN

MAKE

AHEAD

Followtherecipeuptothe

endofstep2,thenchillthe

mixture and reserved egg

whitesforupto12hours.Bringback

to room temperature before

continuing with the recipe.

FOOD

TEAM’S

TIP

Theomelettewillberunny

in the middle (baveuse). If

you prefer, cook for a little

longer to firm it up more.

•200mlwholemilk

• 2 bay leaves


• 180g sustainable smoked
  haddock, cut into 3 pieces


• 30g butter, plus an extra knob
  forfrying


• 30g plain flour


• 2 tbsp horseradish sauce (we
  used Colman’s)


• 3 medium free-range eggs,
  separated


• 2tbspsinglecream


• 25gparmesan,plusalittleextra
  forthetop,finelygrated


• 10g each fresh chives and dill,
  finely chopped

YOU’LLALSO NEED...

• 20cm (measured across the base)
  non-stick frying pan

1 Heatthemilkandbayleavesina

medium saucepan over a medium-

highheat.Oncesteaming,addthe

haddockpieces,coverwithalid

and turn the heat down to very low.

Poachthefishfor8minutes,turning

the haddock halfway, until cooked

through. Remove the fish to a plate,

reserving 150ml of the milk (discard

the remaining milk).

2 Wipe out the saucepan with

kitchen paper and add the 30g

butter.Meltoveramediumheat,

then stir in the flour using a wooden

spoon. Increase the heat slightly

andletthemixturebubblegently,

stirring constantly, until the colour

darkenstoalightbrownandthe

mixturesmellsbiscuity.Pourinthe

reserved milk in a thin, steady

stream,stirring all the time, until the

mixture thickens and it pulls away

from the sides of the pan as you stir.

If the mixture isn’t quite thick

enough once all the milk has been

added, cook it for a little longer until

ithastherightconsistency.Leaveto

coolforafewminutes,thenstirin

thehorseradishsauce,eggyolks,

single cream and 25g parmesan.

Flakethehaddock(removeand

discard any skin and bones), then stir

in gently with some salt (if needed)

andplentyofblackpepper.Mixin

the chopped herbs and set aside.

3 Heatthegrilltohigh.Usingan

electrichandmixeroraballoon

whisk,whisktheeggwhitesina

mixingbowluntiltheyformmedium

peaks (the tops of the peaks created

when the beaters are lifted out will

flop over). Stir a spoonful of whisked

egg white into the haddock mixture

toloosenit,thenusealargemetal

spoontofoldintheremainingegg

whites in two additions, keeping as

much of the air in as possible.

4 Melt the remaining knob of butter

in the frying pan over a medium-

high heat, swirling the pan to coat

it evenly in butter. When it starts

tosizzle,carefullytiptheomelette

mixtureintothepan,tiltingthepan

so it covers the whole surface. Put

the pan on the heat and cook for

3-4minutes,shakingiteveryso

oftentokeeptheomeletteloose.

Once the edges have set, lift them

upwiththeflatofaknifeora

spatulatocheckthecolour.When

they’relightgoldenandthemiddle

is beginning to swell and puff like

a soufflé, scatter over a little more

parmesan, transfer the pan to the

grillandcookfor5-6minutesuntil

just golden, lightly crisp and puffed.

Remove the pan from the grill (use

ateatowelaroundthehandle),slide

theomeletteontoaplate,cut in half

and serve immediately.

PER SERVING570kcals, 36.8g fat

(19.6 g s atur ated), 3 9.9g protein,

19.2g carbs (7.3g sugars), 2.3g salt,

1.3g fibre

WINEEDITOR’S CHOICEAdry,

lemony, lightly oaked white bordeaux

suits the creamy smokiness here.

THE TWIST RECIPE

Nachos w ith pulled pork

and sweetcorn salsa

SERVES 4-6. HANDS-ON TIME 35 MIN,

OVEN TIME 1 HOUR 40-45 MIN

MAKE

AHEAD

Thepulledporkcanbe

made 2-3 days ahead.

Cool completely, then keep

coveredinthefridge.Itwilltaste

allthebetterforbeingmadeaday

or two ahead. Or freeze for up to

3 months, defrost fully in the fridge,

then reheat until piping hot.

Makethe sweetcorn salsa a

couple of hours ahead and keep

covered in the fridge.

FORTHEPULLEDPORK

•3tbspoliveoil

• 2 large banana shallots, finely
  sliced


• 600g British free-range pork
  shoulder, cut into 2cm cubes
  •3fatgarliccloves,crushed
  •1½tbspgroundcumin


• 1 tbsp ground coriander


• 1 tsp ground cinnamon


• 1tspmildchillipowder


• ½tspgroundallspice


• 2 tsp each dried thyme and
  driedoregano
  •3tbsptomatopurée
  •3tbspredwinevinegar
  •500mlchickenstock


• 2tspcastersugar


• 100ml whole milk

FORTHESWEETCORNSALSA

•½redonion,finelydiced

•1tbspredwinevinegar

•1tspcastersugar

• 198g tin sweetcorn, drained
  and rinsed


• ½-1jalapeñochilliorredchilli,
  deseeded and finely chopped


• 1 ripe avocado, peeled and cut into
  small dice


• 1 small bunch fresh coriander,
  finely chopped


• Juice ½ lime

TO SERVE

•200gbagtortillachips

•Extra-maturecheddar,grated

•Souredcreamandpickled

jalapeños (optional)→