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Blow someone special away this Valentine's Day with three delicious courses from Tom Kerridge, Jason Atherton and Hugh Fearnley-Whittingstall.
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32 starters
MAKES ABOUT 16BALLS, TO SERVE 4
110ml water75g butter110g plain flour, plusmore for dusting
3 eggs100g Gruyère cheese, grated2 tablespoons brown crabmeat200g white crabmeat,well picked over
Finely grated zest of 1 lemon2 tablespoons chopped chives1 tablespoon chopped capersVegetable oil, for deep-fryingSalt
For the saffronmayonnaise2 tablespoons olive oil2 garlic cloves, gratedGenerous pinch ofsaffron threads
2 tablespoons pastis(anise-flavoured liqueur)
2 tablespoons water2 egg yolks2 tablespoons Dijonmustard2 tablespoons whitewine vinegar
300ml vegetable oilLemon juice, to tasteCayenne pepper, to taste
Crab fritterswithsaffronmayonnaiseFirst make the saffronmayonnaise.Warm the olive oil in a smallpan over a low heat. Add the garlic and saffron. Cook very gentlyfor 1–2minutes then add the pastis andwater and let the saffronsteep in the liquid for 5minutes. Remove from the heat and cool......Place the egg yolks in a food processor with themustard andvinegar. Add the infused saffronwater and blend together.Withthemotor running, add the vegetable oil very slowly until it thickensand emulsifies. Seasonwith lemon juice, salt and cayenne pepper,to taste. Transfer to a clean bowl and cover with cling film.Refrigerate until needed......Tomake the crab fritters, pour the water into amedium-sizedsaucepanwith the butter and heat until the buttermelts. Removefrom the heat and add the flour.Mix well until fully incorporated.Beat in the eggs one at a time, using a wooden spoon. Alternatively,you can transfer the dough to a standmixer. Beat on a slow speedto combine the ingredients, then increase it tomedium and beatuntil smooth and cooled a little......Beat in the Gruyère and brown crabmeat. Fold in the white crabmeat,lemon zest, chives, capers and a pinch of salt. Leave to go cold.Whencold, with lightly floured hands, roll themixture into walnut-sizedballs and place on a lightly floured tray – you should have about 16......Heat the oil in a deep fat fryer or saucepan to 180°C and lowerthe balls in gently. Be careful not to crowd the pan – youmay needto fry them in batches.Make sure you let the oil come back up totemperature before adding a new batch. Cook until golden brown,about 3–4minutes. Remove from the fryer, drain on kitchen paperand seasonwith salt and cayenne pepper. Serve immediatelywith the saffronmayonnaise.
These guys are a bit of work but are so worth it as they’rereally tasty andmake a perfect starter or canapé. You couldalso use ham in place of the crab. The saffronmayonnaiseis easy tomake and if you have any left over it will keepsealed in the fridge for a couple of days.
01 Tom Kerridge chapter 1 (12-55).indd 32 10/07/2014 23:02
01 Tom Kerridge chapter 1 (12-55).indd 33 10/07/2014 23:02
TomKerridge’s
Kerridge Book People jacket.indd 1 14/07/2014 16:28
SOCIAL SUPPERS
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I just love the honesty of a simple grilled steak, served with a no-fuss Argentinian chimichurri sauce. The success of this dish lies in the quality of the meat so be sure to get a really good rib-eye steak from your butcher and don’t forget to let the meat rest after grilling. Serve with chunky chips or a watercress and tomato salad.
SERVES 4
4 x thick rib-eye steaks (about 250g each)250ml olive oil2–3 garlic cloves, peeled and finely chopped1 green chilli, trimmed and finely sliced sea salt and freshly ground black pepper1 quantity of Chunky Chips (see page 228),
to serve
For the chimichurri sauce125g shallots (about 6), peeled and finely chopped5 garlic cloves, peeled and finely chopped2 tablespoons sherry vinegar1 tablespoon Tabasco sauce, or to taste½ tablespoon wasabi paste, or to tastea pinch of caster sugar, to taste2 jalapeño peppers, finely chopped60g flat-leaf parsley, leaves only, finely choppedsmall bunch of chives, finely choppedsmall handful of thyme, leaves stripped
Put the steaks into a wide, non-metallic bowl, and marinate with the olive oil, garlic and chilli. Cover the bowl with cling film and chill for at least 30 minutes, preferably overnight. Remove the steaks from the refrigerator at least 15 minutes before cooking so that they can come to room temperature.
Make the chimichurri sauce shortly before serving as the herbs will discolour with time. Place the shallot in a sieve and rinse with cold, running water (this will help to remove the harsh flavour). Drain and pat dry with kitchen paper. Transfer to a bowl and mix with all the remaining ingredients. Season to taste with salt and pepper. Preheat a charcoal grill, or if cooking indoors, heat a griddle pan until hot. Scrape off the excess oil, garlic and chilli from the steaks and season with salt and pepper on both sides. Sear the steaks for 2–3 minutes on each side, depending on thickness, until browned and medium-rare (they will continue cooking as they rest). If your griddle pan is not wide enough, cook the steaks in batches to avoid overcrowding the pan. Leave the steaks to rest in a warm place for 8–10 minutes. Slice the steaks on the diagonal and serve on warm plates with the chimichurri sauce and chips.
CHARGRILLED RIB-EYE STEAKS WITH CHIMICHURRI SAUCE
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MAIN COURSES
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363treats
Chocolate and avocado mousse with honeyed strawberriesRaw and dairy-free, this is one of the richest, glossiest, chocolatiest mousses you’ll ever taste. Lightly macerated strawberries are wonderful with it. Cherries, raspberries, peaches or apricots are also great companions.
Serves 4
2 very ripe, large avocados
3 tablespoons cocoa powder
A good squeeze of lime juice, or more to taste
3–5 tablespoons runny honey (or use agave syrup)
FOR THE HONEYED STRAWBERRIES
200g strawberries, halved or thickly sliced
1 tablespoon runny honey
A good squeeze of lemon or lime juice
Combine the strawberries with the honey and lemon or lime juice. (Don’t worry if the honey doesn’t seem to combine too easily at first.) Cover and leave for 20–30 minutes then, once the juices are starting to seep out of the berries, stir again and set aside until ready to serve.
Meanwhile, to make the mousse, halve the avocados, remove the stones and peel, then put the flesh into a food processor. Add the cocoa powder, a good squeeze of lime juice and 3 tablespoons honey. Process to a velvety, thick purée, then taste and add more honey or lime juice as you like.
Scoop the mousse into small serving dishes, cover and chill for an hour or so. Serve with the honeyed strawberries and their juices spooned on top.
