Great British Chef’s ‘Summertime’ App for iPad/iPhone


 

When I first heard of the Great British Chefs’ app (I was linked to them in Facebook) I took the plunge and bought it and I was completely blown away.  The app is classy, sleek, and totally full of fantastic and achievable recipes by masters of their craft such as Marcus Waring; Pascal Aussignac; Nuno Mendes; Daniel Clifford, Tom Aikens and many, many, more!  Next came along the Festive version of the app with even more recipes to die for.  Now, Great British Chefs’ (in conjunction with Ocado) have created their ‘Summertime’ app with the proceeds donated to ‘Action Against Hunger’.  

The quality is HD and the pictures are glorious.  21 chefs have each contributed 5 recipes and with 105 stunning photo’s – one for each recipe – the VFM of this app is amazing.  I couldn’t recommend this more highly than giving 10 out of 10 stars.  

You can download the app for your phone or pad here:  http://www.greatbritishchefs.com/apps/great-british-chefs-summertime

 

Seafood Salad Platter


This is one of the best seafood salad recipes I have tried.  The fragrant stock really makes this salad worth trying – and it really isn’t too much trouble to make!  Serve it up with a fresh warm baguette and a green salad on the side or a rice salad pepped up with thinly sliced raw green chillies, finely diced tomatoes and a good drizzle of lemon juice – superb. Serves 6 but you can halve the ingredients for 2-3 and of course, double it up for 12 – just make sure you have a platter large enough! 

There is a bit of a school of thought here as whether to use fish or chicken stock to use with fish – personally, I prefer chicken stock as I find that fish stock can overpower – but it is totally up to you.  If you can, use fresh stock which you can make yourself or now buy in the chiller cabinet at good supermarkets such as Waitrose; if you can’t then use a stock cube but don’t add any extra salt when seasoning. Oyster knives are pretty easy to find these days – Waitrose and Peter Jones/John Lewis sell them, as do many fishmongers now.  They cost around £5.

 It takes around 80 minutes to cook and chill.

 You need:

 450g fresh raw mussels
6 fresh raw oysters in shell
6 fresh squid tubes (body)
24 fresh raw tiger prawns with tails on
250 ml of fresh fish or chicken stock
75 ml of dry white wine (such as Soave)
1 small onion, peeled and quartered
1 small leek, trimmed and halved
1 stick of celery, cut into 4
3 tbsp (45ml) of olive oil
1 tbsp (15ml) of white wine vinegar
1 tbsp (15ml) of lemon juice
1 fat clove of garlic, peeled and finely chopped
1 tbsp of freshly chopped, flat, leaf, parsley (+ a little extra to dress)
1 tbsp of freshly chopped tarragon
Some lemon quarters to garnish

 You will also need: a large platter, an oyster shucker (knife) or a good solid clean screwdriver, some ice for chilling.

 Do it:

Firstly, prepare the shellfish: wash and scrub the mussels in cold running water and remove any ‘beards’.  Open oysters with the shucker or screw driver and take out the oysters; clean the lower shells and set aside.  Cut each squid lengthwise in two then open flat and score the insides lightly in a diamond pattern (don’t cut all the way through). Shell the prawns, leaving the tails on and removing any black veins.

Next, bring your stock to the boil in a large saucepan. Add the wine, onion, leek and celery, season with salt and pepper (omit the salt if you are using a stock cube) and bring back to the boil. Pop in your shellfish then cover with a lid and boil for 2 minutes shaking the pan until the mussels have opened (you know the rule if a mussel doesn’t open throw it away!).

Once the mussels have opened pour the stock and shellfish gently into a bowl and then place that bowl in a larger one containing ice.  When almost cool, strain the stock into a pan and reduce to 150ml (which is ¼ of a pint).

While the stock is reducing, discard the onion, celery and leek from the shellfish. Remove one side of each mussel shell and discard.  Put the shellfish and stock (once reduced) in the fridge to cool.

When ready to serve whisk the oil, vinegar and garlic into the stock, check the seasoning and add more salt or pepper if necessary. Pour over the shellfish and tip in the herbs and mix this together with clean hands then arrange the shellfish on a platter, putting the oysters back in their half shells and arranging decoratively then pour over the remaining stock dressing and dress with the parsley and lemon quarters.

Piri Piri Chicken


I was wondering what to do with some amazing chicken supremes I had bought and I thought of Piri-Piri Chicken. Making Piri Piri chicken is far easier than you think and is divine.  I have tried all the expensive sauces out there and none of them had the flavour and punch I was looking for! I didn’t want a marinade that is over hot – I wanted the fragrant fire that comes with a good Piri-Piri sauce!  Then I devised this recipe which is dirt cheap and so easy that a child could do it! It takes amazingly few ingredients to create a stunning flavour.  You could also do this to a turkey breast or even a pork escalope!  I think it is the vinegar gives the piquancy that I wanted.  My tester is always my son and his friends – they loved this and said it was better than Nando’s ….. which is saying something!

Piri Piri Chicken (with roasted tomatoes and plain rice)

Piri Piri Chicken (with roasted tomatoes and plain rice)

This takes very little time to make and you don’t even need to marinate if you have no time you can just use this straight away – although I would recommend marinating in the fridge for up to 24 hours if you wanted to!

Serves 4 (if you are only making for two just use 2 breasts but keep the proportions of the marinade the same).

You need:

1 red pepper (preferably a long sweet pointed pepper)
1 red chilli
3 cloves of garlic, peeled
3 tablespoons (45ml) olive oil
2 tablespoons of white wine vinegar (30ml)
Freshly ground salt and pepper (a few good turns of each)
4 good-sized chicken breasts – skinned
Plus, a little oil if using a frying pan 

Do It: 

Deseed and remove the membranes of the red pepper and do the same for the chilli.  Put the pepper and chilli in a food processor with the garlic, oil and vinegar along with some salt and pepper and whizz until finely chopped and blended.  Put your chicken breasts into a large food bag (a good sized freezer bag will do) and rub the marinade mixture well into the breasts making sure they are evenly coated.  Pop in the fridge to marinate for up to 24 hours if you wish.

Heat up a griddle grill pan (or use a large frying pan with 1 tablespoon of oil) add the chicken breasts and cook slowly (basting with the remaining marinade) until done – this can take up to 10 minutes per side depending on the thickness of the chicken – on average it should only take about 5-6 minutes per side – just check to make sure they are cooked thoroughly and the juices run clear with no pink meat.

Slice in strips and serve with whatever takes your fancy.

Piri Piri Chicken recipe

Piri-Piri Chicken grilling on the bars.

Sunday afternoon humour …. !


Tarte aux Pommes Legère


I am a fan of apples in all their guises and as it’s Sunday it is just the day to relax and enjoy slow eating – and what can be nicer to follow on from a gorgeous, succulent roasted chicken than a spectacular circle of apples on a sweet pastry and glazed all over with caramelised sugar?   Mmmmm.  As gilding to the lily, just serve with a small side accompaniment of deeply-rich vanilla ice cream.  What could be nicer? I will add a photo once I get round to it!

This really is a Lyonnaise speciality that has now become such a classic.   This will make enough for 4 people.  It takes around 2 1/2 hours in total for prepping, chilling and cooking.  

Light Apple Tart

you need:

For the Pȃte Brisée
200g plain flour
90g unsalted butter
40g caster sugar
1 egg yolk
1/2 teaspoon salt
2 tablespoons of cold water (more if needed)

For the Tart
4-6 firm (slightly tart) apples (such as Granny Smiths)
60g melted unsalted butter (plus a little more for greasing)
125g caster sugar 

Make your pȃte brisée by sifting the flour onto a work surface and making a large well in the centre.  Whack away at your butter with a rolling pin to soften it if it is slightly hard; then put the butter, egg yolk, salt and most of the water in the well along with the sugar and work these ingredients together with the fingertips of one hand until they are partly mixed.  Now gradually draw in the flour, pulling the dough into large crumbs using the fingertips of both hands (think rubbing-in method); if the crumbs are too dry you may need to add a little extra water and then press the dough together – here think shortbread – it should be soft but not sticky.  Now we need to work the pastry so using the heel of your hand push the pastry away from you on the worksurface and then gather up with a spatular and repeat for 1-2 minutes until the dough is pliable.  Roll into a ball and wrap in cling-film and refrigerate for 30 minutes or until firm (the pastry can also be left overnight in the refrigerator – or even frozen at this point).

Onto making your apple tart.  Divide your dough into four and roll each piece into a 20cm (8 inch) circle and transfer these to two buttered baking sheets.  Trim the rounds with a knife using a pan lid or plate as a guide.  Peel, core and slice the apples as thin as you possibly can and starting at the outside edges of the pastry arrange the slices, rounded sides slightly outwards, in concentric circles on the pastry, overlapping the slices slightly.  Make sure that you cover the dough completely and especially the edges to avoid scorching during cooking.  Brush the apples with the melted butter and sprinkle each tart with a good tablespoon of caster sugar.  Now cover the sheets with cling film and place back in the fridge for at least 1 hour and up to 8 hours if you are making in advance.

Preheat your oven to gas6/200C/400F. Take the tarts out of the fridge and, once again, sprinkle each tart with a good tablespoon of caster sugar and when your oven is up to temperature bake them in the oven for 7-10 minutes until the pastry is crisp.  In the meantime preheat your grill to it’s highest heat (you can use a blowtorch here instead if you wish) and pop the cooked tarts under the grill until the apples are browned and caramelised.  Serve hot.

Welcome to Beyond the Fridge!


I was exceptionally bored filtering some deep-frying oil back into the bottle – so I wondered what else I can do ……….. AND ……….. here I am!  I’ll get started on recipes and tips and tricks to make you a better cook; also, to learn how to use leftovers in an exquisite way and to make the most of your dried-food cupboard!

So – my luverllies – come back soon and let’s get this blog rolling?