SM 2002-01 p.52 [01.075.02]
Serves 6
Preparation / Cooking time: Advance prep.- defrost filo pastry; after that, about 1h 20m all told
Henry's Lyonnaise salad
SM 2002-01 p.51 [01.075.01]
Serves 2
Preparation / Cooking time: about 1h 20m all told
Sausages: Polish kabanos - could use spicy Italian smoked sausage instead
Lentils: Puy
Mustard: Dijon
Vinegar: Red wine
Serves 2
Preparation / Cooking time: about 1h 20m all told
Sausages: Polish kabanos - could use spicy Italian smoked sausage instead
Lentils: Puy
Mustard: Dijon
Vinegar: Red wine
Spiced pumpkin soup with cheddar toasts
SM 2002-01 p.48 [01.074.02]
Serves 6
Preparation / Cooking time: about 1h 10m all told
Serves 6
Preparation / Cooking time: about 1h 10m all told
Mussel and saffron soup
SM 2002-01 pp.47–48 [01.074.01]
Serves 6
Preparation / Cooking time: about 1h all told
Serves 6
Preparation / Cooking time: about 1h all told
Chicken, chickpea and celery soup with coriander and olive oil
SM 2002-01 pp.46–47 [01.073.02]
Serves 6
Chickpeas: dried
Preparation / Cooking time: soak chickpeas overnight, then about 1h 15m all told on the day.
Serves 6
Chickpeas: dried
Preparation / Cooking time: soak chickpeas overnight, then about 1h 15m all told on the day.
Parsnip and bacon cakes
SM 2002-01 p.45 [01.073.01]
Serves 4
Preparation / Cooking time: about 1h 30m all told
Serves 4
Preparation / Cooking time: about 1h 30m all told
Orange creme caramel
SM 2002-02 p.93 [01.072.03]
Serves 6
Preparation / Cooking time: about 8h all told, incl. 4h in fridge
Serves 6
Preparation / Cooking time: about 8h all told, incl. 4h in fridge
Provençal daube
SM 2002-02 pp.90,93 [01.072.02]
Serves 6–8
Preparation / Cooking time: marinate for 24h, then about 4h prep/cooking
Ingredients
1.25kg (2lb 12 oz) lean topside, cut into large cubes (5cm/2in)
3 carrots, peeled and cut into rounds
3 medium onions, peeled and coarsely chopped
3 large cloves garlic, peeled and chopped
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 bay leaves
2.5cm (1in) wide strip orange peel, about 7.5cm (3in) long
2 tablespoons Cognac or brandy
510ml (18fl oz) full-bodied red wine, plus extra if needed
6 tablespoons olive oil, plus extra for browning
1 x 130g pack pancetta cubetti
2 rounded tablespoons tomato puree
1 small dried red chilli
1 x 284ml tub fresh beef stock
1 x 250g pack portabella mushrooms
salt and coarsely ground black pepper
Method
Put the meat in a large bowl with the carrots, onions and garlic. Tie the herbs into a bundle with fine string and push into the meat. Add the orange strip and 1 teaspoon of pepper. Pour over the Cognac or brandy, wine, and 4 tablespoons of oil and cover with cling-film.
Marinate for at least 24 hours in the fridge.
Pre-heat the oven to 140°C, 275°F, gas mark 1. Heat 1 tablespoon of the oil in a large frying pan, add the pancetta cubetti, and brown. Transfer to a large casserole. Take the meat cubes out of the marinade, dry with kitchen paper, and brown them in the pan in batches, adding a little more oil as necessary; then transfer to the casserole.
Take the vegetables out of the bowl using a slotted spoon, and fry these in the meaty fat in the pan until lightly browned (about 5 minutes). Put these in the casserole as well, and add the herb bundle, the strip of orange and the tomato puree. Crumble in the dried chilli.
Pour the marinade and beef stock into the frying pan, bring to a simmer, and pour over the contents of the casserole. Cover and transfer to the lower part of the oven for 3–3½ hours, or until the meat is really tender. Check from time to time that the meat is not drying out and, if necessary, add a little more wine. (You can cook the dish up to this stage the day before, if you wish. Chill overnight and re-heat. Bring to a simmer, then transfer to a 170°C, 325°F, gas mark 3 oven for 25 minutes, or until heated through.)
Wipe the mushrooms, then slice and cook in a frying pan with the remaining tablespoon of oil. Add these to the casserole, and cook for ten minutes more. Remove the herb bundle before serving. Serve with egg tagliatelle, tossed in butter and grated parmesan.
© Sainsbury's Magazine
Serves 6–8
Preparation / Cooking time: marinate for 24h, then about 4h prep/cooking
Ingredients
1.25kg (2lb 12 oz) lean topside, cut into large cubes (5cm/2in)
3 carrots, peeled and cut into rounds
3 medium onions, peeled and coarsely chopped
3 large cloves garlic, peeled and chopped
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 bay leaves
2.5cm (1in) wide strip orange peel, about 7.5cm (3in) long
2 tablespoons Cognac or brandy
510ml (18fl oz) full-bodied red wine, plus extra if needed
6 tablespoons olive oil, plus extra for browning
1 x 130g pack pancetta cubetti
2 rounded tablespoons tomato puree
1 small dried red chilli
1 x 284ml tub fresh beef stock
1 x 250g pack portabella mushrooms
salt and coarsely ground black pepper
Method
Put the meat in a large bowl with the carrots, onions and garlic. Tie the herbs into a bundle with fine string and push into the meat. Add the orange strip and 1 teaspoon of pepper. Pour over the Cognac or brandy, wine, and 4 tablespoons of oil and cover with cling-film.
Marinate for at least 24 hours in the fridge.
Pre-heat the oven to 140°C, 275°F, gas mark 1. Heat 1 tablespoon of the oil in a large frying pan, add the pancetta cubetti, and brown. Transfer to a large casserole. Take the meat cubes out of the marinade, dry with kitchen paper, and brown them in the pan in batches, adding a little more oil as necessary; then transfer to the casserole.
Take the vegetables out of the bowl using a slotted spoon, and fry these in the meaty fat in the pan until lightly browned (about 5 minutes). Put these in the casserole as well, and add the herb bundle, the strip of orange and the tomato puree. Crumble in the dried chilli.
Pour the marinade and beef stock into the frying pan, bring to a simmer, and pour over the contents of the casserole. Cover and transfer to the lower part of the oven for 3–3½ hours, or until the meat is really tender. Check from time to time that the meat is not drying out and, if necessary, add a little more wine. (You can cook the dish up to this stage the day before, if you wish. Chill overnight and re-heat. Bring to a simmer, then transfer to a 170°C, 325°F, gas mark 3 oven for 25 minutes, or until heated through.)
Wipe the mushrooms, then slice and cook in a frying pan with the remaining tablespoon of oil. Add these to the casserole, and cook for ten minutes more. Remove the herb bundle before serving. Serve with egg tagliatelle, tossed in butter and grated parmesan.
© Sainsbury's Magazine
Salad of endive, lardons and herb omelette
SM 2002-02 p.90 [01.072.01]
Serves 6
Preparation / Cooking time: about 2h all told (incl minimum advance prep of dressing)
Ingredients
1 x 150g pack endive and radicchio salad, or 1 x 140g pack fresh'n'ready crispy green salad
1 x 130g pack pancetta cubetti
3 tablespoons snipped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, peeled and halved
1 heaped teaspoon Dijon mustard
juice of half a lemon
10 tablespoons extra virgin olive oil
6 large eggs
salt and freshly ground black pepper
Method
Make the dressing at least an hour in advance.
Crush one half of the garlic clove into a small bowl, add the mustard and lemon juice, and gradually beat in 5 tablespoons of the oil so that it emulsifies. Season with salt and pepper, and add 1 tablespoon of the snipped chives. Set aside.
Rub a salad bowl with the remaining half clove of garlic, and tip in the salad. Put 1 tablespoon of oil in a frying pan and cook the pancetta cubes until brown. Set aside.
Beat the eggs in a bowl with salt and pepper, the remaining 2 tablespoons of chives, and the parsley. In an 18cm (7in) frying pan, heat a little of the oil, then tip in just enough mixture to coat the bottom - as you would for a pancake. Cook, flip over (or turn out on a plate and slide back in). Cook the other side until pale golden. Turn out on a chopping-board. Repeat to make a total of 8 thin omelettes.
Dress the salad [presumably with the remaining oil, as it is not mentioned elsewhere - RH], then toss in the hot pancetta cubes (reheated in the pan), and divide between 6 plates. Put 4 omelettes on top of each other, roll up, then cut into thin rounds. Divide these between three plates. Repeat with the remaining omelettes. Serve straight away.
© Sainsbury's Magazine
Serves 6
Preparation / Cooking time: about 2h all told (incl minimum advance prep of dressing)
Ingredients
1 x 150g pack endive and radicchio salad, or 1 x 140g pack fresh'n'ready crispy green salad
1 x 130g pack pancetta cubetti
3 tablespoons snipped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, peeled and halved
1 heaped teaspoon Dijon mustard
juice of half a lemon
10 tablespoons extra virgin olive oil
6 large eggs
salt and freshly ground black pepper
Method
Make the dressing at least an hour in advance.
Crush one half of the garlic clove into a small bowl, add the mustard and lemon juice, and gradually beat in 5 tablespoons of the oil so that it emulsifies. Season with salt and pepper, and add 1 tablespoon of the snipped chives. Set aside.
Rub a salad bowl with the remaining half clove of garlic, and tip in the salad. Put 1 tablespoon of oil in a frying pan and cook the pancetta cubes until brown. Set aside.
Beat the eggs in a bowl with salt and pepper, the remaining 2 tablespoons of chives, and the parsley. In an 18cm (7in) frying pan, heat a little of the oil, then tip in just enough mixture to coat the bottom - as you would for a pancake. Cook, flip over (or turn out on a plate and slide back in). Cook the other side until pale golden. Turn out on a chopping-board. Repeat to make a total of 8 thin omelettes.
Dress the salad [presumably with the remaining oil, as it is not mentioned elsewhere - RH], then toss in the hot pancetta cubes (reheated in the pan), and divide between 6 plates. Put 4 omelettes on top of each other, roll up, then cut into thin rounds. Divide these between three plates. Repeat with the remaining omelettes. Serve straight away.
© Sainsbury's Magazine
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