The Times - UK (2022-05-28)

the times Saturday May 28 2022

We e ke n d 9

Method

1 First make the crudités. Place all the

prepared vegetables into a large

container of ice water and put in the

fridge for 1-2 hours, until the vegetables

have firmed up and gone crisp.

2 Now make the dip. Boil a pan of salted

water, then cook the peas for 3 minutes.

Drain immediately and refresh the peas

in a large bowl of ice.

3 Once the peas have chilled, drain them

and place into a food processor along

with the other ingredients. Blend for

1 min until you have a smooth puree.

Chill until needed. Drain the prepared

salad vegetables and arrange them in

the pea puree and serve.

Raymond Blanc is chef-patron of Le

Manoir aux Quat’Saisons, belmond.com

Ben Tish’s devilled eggs

Makes 24

Ingredients

12 eggs, room temperature

120g mayonnaise

50g chipotle paste

10g celery salt

Handful of fresh chives, finely chopped

Cayenne pepper, to serve

Method

1 Put the eggs in a pan large enough to

hold them in one layer and cover with

cold water. Bring to the boil, then

immediately turn down the heat so the

water just shivers and cook for 12 min.

Scoop out and place under cold running

water until completely cool.

2 Tap the eggs on a hard surface to

crack the shells all over and, starting at

the blunt end, carefully peel them.

3 Scoop out the yolks into a small

bowl and mash with a fork. In a

separate bowl, whip together the

mayonnaise, chipotle paste and celery

salt with a little white pepper until

well combined, then stir in the egg yolk

and chives.

4 Using a piping bag with a star-shaped

nozzle, pipe the yolk mix into the

egg whites. Garnish with chives and

cayenne pepper.

Ben Tish is chef director of Cubitt

House (cubitthouse.co.uk)

Jun Tanaka’s asparagus

and pepper salad

Serves 8

Ingredients

400g couscous

100ml olive oil

1 garlic clove

Sprig of thyme

½ chicken stock cube

10 asparagus spears,

peeled and cut in half

2 red peppers, cut into 2cm

cubes

2 aubergines, cut into 2cm

cubes

2 courgettes, cut into 2cm

cubes

100g fresh peas, blanched

75ml red-wine vinegar

½ bunch spring onion, finely

chopped

½ bunch of basil

Handful of rocket

Method

1 Mix together the sausage meat,

pancetta, cheese and mustard. Transfer

to a large disposable piping bag.

2 On a lightly floured surface, roll out

the puff pastry to a 30 x 14cm rectangle

about 5mm thick. Turn the pastry so

that the long side is closest to you and

brush along the closest edge with the

beaten egg.

3 Cut 3cm off the bottom of the piping

bag and pipe the meat into the centre of

the pastry, along its length.

4 Fold the top edge of the pastry

downwards over the filling until it meets

the other edge. Press down with your

hand to seal the edges together, then

use the back of a floured fork to lightly

crimp the edge. Trim to a 1.5cm lip.

6 Brush all over with the remaining

beaten egg and transfer to a greased,

non-stick baking tray. Chill for 30 min.

7 Preheat the oven to 210C/gas 6-7.

8 Bake for 15-20 min, until the sausage

meat is cooked through and the pastry

is puffed up and golden (it should read

73C on a meat thermometer). Transfer

to a wire rack to rest for 10 min. Cut into

even pieces and serve warm.

Lisa Goodwin-Allen is executive chef

at Northcote (northcote.com)

José Pizarro’s crab and

prawn pintxos

Makes 20

Ingredients

265g plain flour

110g unsalted butter

2-3 tbsp cold water

2 free-range egg yolks

Lemon juice

150ml rapeseed or groundnut oil

150ml light olive oil

100g brown crabmeat

300g white crabmeat

2 hard-boiled free-range eggs, grated

40 small Atlantic prawns, cooked

Sea salt and black pepper

Parsley, to garnish

Method

1 For the pastry, rub the flour and butter

together with your fingers until it

resembles breadcrumbs, then add a

pinch of sea salt and enough cold water

to bring together with your hands.

2 Knead briefly then shape into a disc.

Wrap in clingfilm and chill for 30 min.

3 Put the egg yolks in a bowl with a

squeeze of lemon juice. Season. Very

slowly whisk in the rapeseed oil and

olive oil until you have a thick, glossy

mayonnaise. Add lemon juice to taste.

4 Preheat the oven to 200C/gas 6. Roll

out the pastry on a floured surface until

2-3mm thick. Cut out 6cm discs with a

cookie cutter, and use to line 20 holes of

a 7cm muffin tin.

5 Bake for 8-10 min until lightly golden

and crisp, then cool on a wire rack.

Combine both types of crabmeat with

two thirds of the mayonnaise. Spoon the

mix into the cooked tart case.

6 Top with a little mayonnaise and

grated egg. Top each tart with two

prawns, and a parsley leaf and serve.

Basque: Spanish Recipes from San

Sebastian & Beyond by José Pizarro is

out now (Hardie Grant, £16.99)

And the ultimate hummus!

Method

1 Place the couscous in a bowl.

Measure out 400ml of water,

place in a pan and add 50ml of

olive oil, the garlic clove, thyme

and stock cube, and season

with salt. When it boils pour

over the couscous, mix well and

cover in clingfilm. Leave to

steam for 20 min.

2 Place the asparagus, peppers,

aubergines and courgettes in a

large bowl, season, add 50ml of

olive oil and cook on a hot

griddle (cook in batches). Cook

for 8-10 min, moving occasionally.

3 Once cooked, place back in the

bowl. Add the peas, red-wine

vinegar and spring onion.

4 Take the garlic and thyme out

of the couscous, and fluff up

using a fork. Add the vegetables.

Add the basil, rocket, season and

serve.

Jun Tanaka is chef-patron of the

Ninth (theninthlondon.com)

Chris Galvin’s perfect

club sandwich

Serves 2

Ingredients

6 slices of good-quality white bread tin

loaf, toasted

30g salted butter, room temperature

½ small iceberg lettuce, finely sliced

1 tbsp mayonnaise

1 free-range chicken breast, gently

poached, chilled and sliced

2 hard-boiled free-range eggs, sliced

8 rashers of top-quality streaky bacon,

grilled

2 vine tomatoes, blanched for a few

seconds in boiling water, skin removed

8 pitted green olives (such as gordal),

threaded with a buffet or cocktail stick

60g good-quality plain salted crisps

Salt and pepper

Method

1 Toast and butter the bread.

2 Take one slice and cover with the

lettuce lightly bound in mayonnaise.

3 Arrange the sliced chicken on top and

season with a little salt and pepper. Lay

the sliced hard-boiled egg on top of the

chicken. Place a slice of buttered toast

on top of the egg.

4 Add another layer of lettuce bound in

mayonnaise on top of the toast. Arrange

four rashers of bacon on top of the

lettuce. Cover the bacon with the sliced

tomato. Cover with another slice of

buttered toast.

5 Place four skewers per sandwich all

the way through in a diagonal.

6 Quarter, and serve with crisps.

Chris Galvin is chef-patron

of Galvin Bar & Grill

(galvinrestaurants.com)

Lisa Goodwin-Allen’s

sausage rolls

Serves 4

Ingredients

240g pork sausage meat

50g smoked pancetta, finely diced

80g mature cheddar, cubed

1 tsp wholegrain mustard

Plain flour, for dusting

250g good-quality puff pastry

2 egg yolks, beaten

MICHAEL TOWNSEND/REX/SHUTTERSTOCK; THORSTEN SUEDFELS/STOCKFOOD; LAURA EDWARDS; CAROL SACHS

M 1 M p o a w o c s 2 a

la

o

g

fo

3 b v 4 o u A s J N

Left: Raymond Blanc.

Above, Ben Tish’s

devilled eggs

Eat!

Paul

Hollywood’s

favourite

baking

recipes

Magazine

Jubilee

special

o the

ves and

Cubitt

aragus

3 Arr

seaso

the s

chick

on to

4 Ad

mayo

four

lettuc

toma

butt

5 P

th

6 C o ( L s

Ing

240

50g

8 0g

1 tsp

Plain

250 g

2 eg

Florence Knight