delicious UK – April 2018

70 deliciousmagazine.co.uk

2 Meltthebutterinapanandgently

sautétheonionuntilsoftbutnot

coloured.Addthegarlicandcurry

powder and cook for another

2minutestoreleasethecurry

powder’s fragrance. Add the brandy

andletitboiluntilithasreducedto

acoupleoftablespoons.Reducethe

heat,thenstirintheflour,mixingwell

until everything is smooth. Cook for

aminute,thentakethepanoffthe

heatandgraduallyaddthesaffron

and its water, stirring. Set aside.

3 Put the wine and mussels in a

largesaucepanandcoverwithalid.

Cook over a medium-high heat for

about 4 minutes, shaking the pan

from time to time, until the mussels

have opened. Strain the mussels

overabowl(usealargecolander),

collecting their liquor in the bowl.

Discard any mussels that haven’t

openedandputtherestbackinto

thesaucepan.Covertokeepwarm.

4 Strain the cooking liquor through

a sieve lined with muslin, or a new

J-cloth(youneedtogetridofany

sand or grit), and gently reheat the

saffronsauceyouweremaking

earlier. Gradually add the mussel

liquor, stirring as you do so, then

bringthesaucetoaboilandsimmer

for about 3 minutes. Add the cream

andsimmerforafurther4minutes

untilithasreducedandthesauceis

alittlethicker.Tasteforseasoning

andstir in the parsley.

5 Putthemusselsinalargewarmed

servingbowlorkeeptheminthe

saucepan in which they were cooked,

if you prefer. Pour the sauce over

them and serve immediately.

PER SERVING542kcals, 36.2g fat

(21.1g saturated), 26.8g protein,

5.7g carbs (2.9g sugars), 1.1g salt,

1.3gfibre

Crepes dentelles with

apples and caramel

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

PLUS 1 HOUR RESTING

Theword‘dentelles’means

laceandreferstothefine,

delicateedgesofthesecrepes.

Makingthemwellrequiresafew

tricks, though they’re very easy

tomaster:quicklytiltthepan

afteraddingthebattersoit

thinlycoatsthebottom;pourof

theexcesseverytimeyouadd

morebatter;adjusttheheatas

necessary;andbecarefulnotto

addtoomuchbutter.Youneeda

well-seasoned pan that ’s become

non-stickthroughwear,oragood

non-stick pan. The first pancake

isalwaysadud,sodon’tworry.

Iwastaughttomaketheseby

my first French boyfriend.

HewascalledChristophe.Iwas

15.Soformethisis more than

simply a recipe.

MAKE

AHEAD

Youcanmakethebatterup

to 48 hours ahead, then

cover and chill, or freeze

it in a sealed container for up to

1month.Fullydefrostbeforeusingin

this recipe. The caramel sauce will

keep in a sealed container in the

fridgefor1week.Scrapeintoa pan

andgentlyreheattoserve.

FOOD

TEAM’S

TIP

This makes a generous

quantity of batter. Freeze

any leftovers as above and

use another time.

•125gplainflour

•30gcastersugar

•300mlwholemilk

• 1 medium free-range egg,
  plus1eggyolk


• 30g unsalted butter, melted, plus
  moreto cook the pancakes


• Crème fraîche to serve

FORTHE CARAMEL

•50gunsaltedbutter

• 125ml double cream
  •100gsoftlightbrownsugar


• ½tspseasaltflakes


• ¼ tsp vanilla extract

FOR THE APPLES

• 2 tart apples, peeled, halved
  andcored


• 50g unsalted butter


• 1 tbsp caster sugar

1 Sifttheflour,sugarandapinchof

salt into a large bowl and make a

wellinthecentre.Inajug,whiskthe

milk, egg and egg yolk with 100ml

water and gradually whisk into the

welluntilsmooth.Stirinthe30g

melted butter, cover with cling film

andrestfor1hour.(Ormakethisin

a blender: whizz the ingredients for

1minute,scrapedownthesidesand

blendfor another 5 seconds.)

2 Meanwhile, to make the caramel,

putthe50gbutterinalargepan(the

saucewillbubblealot)andmeltit

over a medium heat. Add the cream,

sugar and salt and bring to a boil,

stirring to help dissolve the sugar.

Reducetheheatandsimmerfor

10 minutes, whisking from time to

time.Addthevanilla.Setaside.

3 Cut the apples into thin wedges,

about5mmatthethickestpart.

Heat the 50g butter in a large

frying pan – you don’t want to

crowdthepanortheappleswill

steam instead of fry. Cook the

apples on both sides until golden

(theycanstillbefirminthemiddle).

Sprinkle with the caster sugar and

cookoveramediumheatuntillightly

caramelised (about 3 minutes). Lay

theapplesonaplateinasingle

layer; if they’re on top of each other

they’llcontinuetocookandcan lose

their sugar-toasted edges.

4 Melt a very small knob of butter in

a well-seasoned or non-stick frying

panand swirl it to coat the pan.

Ladleinbatter(seeDiana’srecipe

introduction) – again just enough to

thinly coat – quickly swirl around the

pan, then pour off any excess (these

crepes need to be really thin). Cook

overamediumheatuntilgolden

underneath,thenflipusingametal

spatulaandfryontheotherside.

Addassmallanamountofbutteras

needed,butnevertoomuch.Ifthe

pangetstoohotandyouburnthe

butter,wipeitoutandstartagain.

Keepthepancakesinapileinalow

ovenuntilyou’vecookedthemall.

5 Serve the pancakes with the

cooked apples and caramel sauce

(ifyou’ve made the sauce in

advance, gently reheat it, if you

like)and crème fraîche.

PER SERVING (FOR 6)518kcals,

33.2gfat(20.1gsaturated),6.3g

protein, 47.8g carbs (31.9g sugars),

0.5g salt, 1.4g fibre

GETTHE

BOOK, FREE!

These recipes are

from How to Eat

a Peach by Diana

Henry (£25;

Mitchell Beazley),

outon5April.

Take adv antage

of this month’s

subscription offer

(see p78) and

receiveacopyof

Diana’s wonderful

new book.