Полная версия
Vegetable, sunflower or olive oil, for frying
2 sausages
2 rashers of thick, dry-cured, smoked or unsmoked, back or streaky bacon, rind removed
2–3 slices of black and/or white pudding
Butter, for frying and spreading on toast
50g (2oz) button mushrooms, sliced, or 1 large flat mushroom, any stalk removed
Salt and freshly ground black pepper
1 ripe tomato, halved
Pinch of caster sugar (if roasting the tomato in the oven)
1–2 eggs
1 tbsp milk (for scrambled eggs)
2 slices of white or brown bread
1 Add 1 tablespoon of oil to a large frying pan on a medium heat and begin by frying the sausages. Cook gently for 10–15 minutes or until golden and cooked through. Add the bacon rashers to the same pan with the sausages and fry for 3–4 minutes on each side or until crisp and golden, dabbing off any milky liquid with kitchen paper. Add the black and/or white pudding slices to the pan and fry for 2–3 minutes on each side or until beginning to crisp and the white pudding (if using) turns golden. Remove the sausages, bacon and pudding slices from the pan and drain on kitchen paper. Place in an ovenproof dish and keep warm in a low oven if necessary.
2 Meanwhile, add a dash of oil and knob of butter to another frying pan on a medium heat, and sauté the mushrooms for 3–4 minutes or until softened and turning golden. Season with salt and pepper, then remove from the pan and keep warm (adding to the dish with the cooked sausages and bacon). If cooking a large flat mushroom, then add the oil and butter to the pan and fry the mushrooms for 8–10 minutes, turning halfway through, until softened and browned.
3 Season the cut side of the tomato halves and drizzle over
1 tablespoon of oil. Gently fry them, cut side down first, for 2–3 minutes, then turn over and fry for a further 2–3 minutes or until just softened.
4 Alternatively, cook the large flat mushroom and/or the tomatoes in the oven. Preheat the oven to 200°C (400°F), Gas mark 6. Drizzle 2 teaspoons of olive oil or add a knob of butter over the mushroom and season with salt and pepper before roasting for 12–15 minutes until tender. Put a knob of butter on the cut side of each tomato half, add the sugar and season with a little salt and pepper before roasting for 12–15 minutes or until softened. If using the oven, begin roasting the mushroom and tomatoes a few minutes before frying the sausages and bacon. Once cooked, reduce the oven temperature to low for keeping everything warm as it is cooked.
5 To fry an egg, melt a knob of butter in a small, clean frying pan on a low heat. Carefully crack the egg into the pan and allow to fry gently. For an over-easy egg, fry for 1–2 minutes until beginning to set, then flip over with a fish slice and fry for a further 1–2 minutes. If you prefer your egg sunny side up, then fry gently for 4–5 minutes until the yolk has filmed over. Remove from the pan and serve immediately with the other cooked ingredients.
6 For scrambled egg, follow the method for Basic Scrambled Eggs on page 28. Serve at once with the other cooked ingredients.
7 While the egg is cooking, put the slices of bread in a toaster or under a preheated grill and toast for a few minutes (and on both sides, if using the grill) until golden. Butter the toast and cut the slices in half.
8 To serve, arrange everything on a warm serving plate, with the hot buttered toast on the side and with some tomato ketchup (see page 329) or relish.
Variation
Fried bananas: We sometimes like to add a fried banana to a full breakfast. It goes particularly well with bacon. Allowing 1 small banana per person, peel and cut in half across and then halve lengthways to give four pieces. Melt a knob of butter in a small frying pan on a medium heat and fry the banana pieces for 2–3 minutes on each side until softened and turning golden.
Pan–fried kippers with dill butter
SERVES 2
Some people love them, others hate them, but kippers are a favourite of mine because of their smoky saltiness, which I really enjoy first thing in the morning. I particularly like them with dill butter because the herb complements fish perfectly.
4 kipper fillets
Freshly ground black pepper
1 tbsp sunflower oil
Dill butter (see page 327), to serve
½ lemon, to serve
1 Prepare the kippers by removing the head and any fins and wiping the fish clean with kitchen paper. Season with a little pepper. Add the sunflower oil to a large frying pan on a medium—high heat and fry the kippers, flesh side down first, for 2–3 minutes, then turn the fish over and fry for a further 2–3 minutes. The skin should be crispy and the flesh hot and cooked through.
2 Place the kippers on plates, flesh side up, with a spoonful of dill butter on top, and serve with lemon and some thin slices of brown bread.
Rachel’s tip
These can easily be grilled rather than fried, if you prefer. Preheat the grill to medium—high, rub the sunflower oil over the kippers and grill for 2–3 minutes, flesh side up, then turn the fish over and grill for a further 2–3 minutes.
Smoothies and juices
EACH SMOOTHIE RECIPE SERVES 2 EACH JUICE MAKES ABOUT 250ML (9FL OZ) · VEGETARIAN
Smoothies and juices are quick and easy to make. They are so nutritious and often the easiest way of getting the family to eat lots of fruit. Make up your own variations using whatever fruit you have to hand. The juices can be stored in the fridge for a day but are at their best (both taste-wise and nutritionally) if drunk immediately. If you don’t have a juicing machine, then blitz the fruit in a blender and push it through a sieve to get rid of any seeds or stringy or rough pieces.Pear, apple and ginger smoothie
Pear, apple and ginger smoothie
Place 2 peeled, cored and roughly chopped pears and ½ teaspoon of finely grated root ginger in a blender, pour in 200ml (7fl oz) apple juice and 50ml (2fl oz) natural yoghurt and blitz until smooth. Pour into glasses and serve immediately.
Strawberry, banana and yoghurt smoothie
Place 225g (8oz) hulled strawberries and 2 peeled chopped bananas in a blender, pour in 100ml (3½fl oz) freshly squeezed orange juice and 150ml (5fl oz) natural yoghurt, add 1 tablespoon of honey (optional) and whiz until completely smooth. Pour into glasses to serve, and drink immediately.
Mixed berry smoothie
Place 225g (8oz) fresh or frozen (and defrosted) mixed berries and 1 peeled and chopped banana in a blender, pour in 300ml (½ pint) cranberry juice and add 1–2 tablespoons of honey (optional), then whiz until smooth. Pour into glasses and serve immediately.
Pineapple, coconut and lime smooothie
Place 4 rings (about 500g/1lb 2oz) of fresh, peeled and cored pineapple and 2 peeled and chopped bananas in a blender. Pour in 100ml (3½fl oz) orange juice, 200ml (7fl oz) coconut milk and the juice of 1 lime and blitz until smooth. Pour into glasses and serve immediately.
Raspberry nectar
Put 175g (6oz) fresh or frozen (and defrosted) raspberries, 1 large peeled and segmented orange, and 1 halved and stoned nectarine through a juicer, or whiz in a blender and then push through a sieve.
Four fruits juice
Put 125g (4½oz) (about a 2 cm/¾ in slice) of peeled pineapple through a juicer, followed by 1 small peeled and segmented orange, 75g (3oz) hulled strawberries and 50g (2oz) seedless red or green grapes, or blitz all the fruit in a blender and push through a sieve.
Blueberry blush
Pass 125g (4½oz) blueberries and 75g (3oz) stoned cherries through a juicer, followed by 2 quartered (peeled and cored if using a blender) eating apples, or whiz in a blender and push through a sieve.
Peach and pear juice
Pass 2 halved and stoned peaches and 1 large quartered (peeled and cored if using a blender) pear through a juicer, or blitz in a blender and push through a sieve.
Kiwi fruit and apple juice
Put 2 quartered (peeled and cored if using a blender) eating apples through a juicer, followed by 3 halved (peeled if using a blender) kiwi fruit, or whiz both fruit in a blender and push through a sieve.
Poached dried fruits
SERVES 8 · VEGETARIAN
These poached fruits are great on their own or served with yoghurt, or in porridge (see pages 10 and 11). They can be made in advance and they keep well in an airtight container in the fridge for up to two weeks.
200g (7oz) pitted prunes
175g (6oz) dried apricots
25g (1oz) raisins
1 vanilla pod, split
Strip of orange zest
1–2 tbsp honey
4 tbsp warm water
225ml (8fl oz) freshly squeezed orange juice
50g (2oz) dried coconut shavings (optional), to serve
1 Place the prunes and apricots in a bowl, pour over enough boiling water to cover and leave to soak overnight.
2 The next day, drain the dried fruits, reserving the liquid, and place them in a saucepan. Add the raisins, vanilla pod, orange zest and honey and pour over the warm water. Top with enough of the reserved soaking liquid to just cover and then bring to the boil before reducing the heat and simmering for about 35 minutes.
3 Remove from the heat and leave to cool completely. The fruits can be refrigerated at this point until needed. Just before serving, stir the orange juice into the mixture (or about 2 tablespoons per serving if not serving the whole amount) and scatter with the coconut shavings (if using).
Additions
* Slice 3–4 bananas. Put a few pieces into each bowl of poached fruits when serving.
* Serve with a dollop of Greek or natural yoghurt.
Variations
Almond topping: Substitute the coconut shavings with 50g (2oz) toasted flaked almonds (see tip on page 50).
Different dried fruits: Try substituting the prunes with dried figs or pitted dates, and the raisins with sultanas.
Lunch
Roast tomato soup
SERVES 4 – 6 · VEGETARIAN (IF MADE WITH VEGETABLE STOCK)
I adore this soup because it tastes of summer to me. It’s delicious served as it is, or drizzled with pesto. To make it more of a meal, try serving with the cheese and basil quesadillas on page 259.
900g (2lb) ripe tomatoes (about 8), halved
1 red onion, peeled and thickly sliced
6 large cloves of garlic, peeled
Leaves from 4 sprigs of thyme
1 tsp caster sugar
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
Sea salt and freshly ground black pepper
600ml (1 pint) chicken or vegetable stock (see page 326)
50ml (2fl oz) double or regular cream
Basil leaves, to serve
1 Preheat the oven to 200°C (400°F), Gas mark 6.
2 Arrange the tomato halves, cut side up, in a single layer on a baking tray and scatter over the onion, garlic, thyme and sugar. Drizzle over the olive oil and balsamic vinegar and season well with salt and pepper. Roast in the oven for 35–40 minutes or until softened.
3 Once cooked, tip the entire contents of the baking tray, including any juices, into a blender. Add the stock and blend until smooth, then pour into a large saucepan. Alternatively, place the cooked tomatoes in the saucepan, pour in the stock and purée using a hand-held blender. Bring the soup to the boil, add the cream, reduce the heat and simmer for a few minutes to heat through.
4 Ladle the soup into bowls and sprinkle with basil leaves.
Mushroom soup with stuffed mushrooms
SERVES 6 · VEGETARIAN (IF MADE WITH VEGETABLE STOCK)
An ideal dish if you are entertaining friends for lunch and need something that little bit special, or as a starter for a dinner party.
For the soup
1 onion, peeled and quartered
2 cloves of garlic, peeled and roughly chopped
25g (1oz) butter
350g (12oz) large flat mushrooms, quartered
Salt and freshly ground black pepper
600ml (1 pint) chicken or vegetable stock (see page 326)
150ml (5fl oz) double or regular cream
For the stuffed mushrooms
6 large flat mushrooms, stalks removed and retained
3 slices of white bread (stale is best), roughly torn
2 cloves of garlic, peeled and roughly chopped
150g (5oz) Gruyère cheese, grated
75g (3oz) Parmesan cheese, finely grated
1 tbsp finely chopped marjoram, plus extra to serve
75g (3oz) butter, melted
Salt and freshly ground black pepper
Truffle oil, for drizzling (optional)
Marjoram leaves, to serve
1 Blend the onion and garlic in a food processor for a few seconds until finely chopped, or finely chop by hand using a sharp knife. Melt the butter in a large saucepan on a medium heat and sauté the onion and garlic for 2–3 minutes to soften a little, but not brown.
2 Blend the mushrooms in the food processor until finely chopped, or finely chop by hand. Add the mushrooms to the saucepan and sweat for 1–2 minutes or until softened. Season with salt and pepper, pour over the stock and bring slowly to the boil, then reduce the heat and simmer gently for 20–25 minutes.
3 Preheat the oven to 200°C (400°F), Gas mark 6.
4 To make the stuffed mushrooms, place the mushroom stalks in the food processor along with the torn bread and garlic. Blend to fine crumbs and tip the mixture into a bowl. Alternatively, finely chop by hand and transfer to a bowl. Add the cheeses and the marjoram and then drizzle with the melted butter. Season with salt and pepper and toss everything together to combine.
5 Arrange the mushrooms on a baking tray, flat side down, and pile the stuffing mixture on top of each one. Bake in the oven for 15–20 minutes or until the mushrooms are soft and the topping crisp and golden.
6 Once the soup has finished cooking, check the seasoning, then pour in the cream and simmer gently for a few minutes to warm through. Ladle the soup into wide soup bowls to a depth of no more than 2cm (¾in). Carefully place a stuffed mushroom in the centre of each bowl, drizzle over the truffle oil (if using) and decorate with the marjoram leaves.
Rachel’s tip
You can prepare the mushroom soup in advance (freezing it, if you wish) and then prepare the stuffed mushrooms on the day.
Gazpacho
SERVES 4 · VEGETARIAN (WITH NON-VEGETRIAN VARIATIONS)
Gazpacho is a classic chilled summer soup from Spain. It reminds me of the many happy holidays I’ve had in Mallorca.
800g (1¾lb) ripe tomatoes (about 3–4), quartered
1 red pepper, deseeded and roughly chopped
½ large cucumber, peeled and roughly chopped
8 spring onions, trimmed and roughly chopped
8 tbsp extra-virgin olive oil, plus extra for drizzling
2 tbsp sherry vinegar or red wine vinegar
Squeeze of lemon juice
2 cloves of garlic, peeled
2 tsp caster sugar
Salt and freshly ground black pepper
1 Place all of the ingredients in a blender and blitz until smooth. Check the seasoning and add a little more sugar if necessary. Push the soup through a fine sieve over a large bowl, cover and place in the fridge to chill before serving.
2 Ladle into bowls and drizzle over a little olive oil. Serve with your choice of toppings from below, placing little bowls of them on the table for each person to add to their own soup.
Toppings
* Mix ½ red or yellow pepper, deseeded and finely chopped, with 4 teaspoons of finely chopped red onion and 4 tablespoons of golden croutons (2 thick slices of white or brown bread cut into 5mm/¼in cubes, brushed with olive oil and baked in the oven, preheated to 200°C/400°F/Gas mark 6, for 10 minutes).
* Mix 2 tablespoons of fresh white crab meat with ¼ avocado, finely chopped.
* Push 1 cold hard-boiled egg through a sieve and mix with 25g (1oz) finely chopped cooked ham.
* Vodka ice cubes — 1 teaspoon of vodka mixed with 1 teaspoon of water per ice cube and frozen overnight. Add to the soup, with or without the other toppings.
Brussels sprout soup with toasted almonds and chive cream
SERVES 4 – 6 · VEGETARIAN (IF MADE WITH VEGETABLE STOCK)
A perfect winter dish and particularly lovely at Christmas, this delicious and nourishing soup uses up leftover Brussels sprouts, or you can use raw sprouts instead — just give them an extra minute or two to cook in the soup. Like many children, mine aren’t too keen on Brussels sprouts on their own, but they lap them up in this soup!15g (½oz) butter
1 onion, peeled and chopped
1 large potato (about 250g/9oz), peeled and chopped
Salt and freshly ground black pepper
1 litre (1¾ pints) chicken or vegetable stock (see page 326)
450g (1lb) cooked or raw (and peeled) Brussels sprouts, halved
100ml (3½fl oz) double or regular cream
1 tbsp finely chopped chives
25g (1oz) flaked almonds, lightly toasted (see tip below right)
1 Melt the butter in a saucepan on a low heat, add the onion and potato and season lightly with salt and pepper. Cover with a lid and leave to cook very gently for about 8–10 minutes, stirring every now and then, until the potatoes are just soft but not browned.
2 Add the stock, bring to a rolling boil and cook for 1 minute before tipping in the sprouts. With the lid off this time, boil the cooked sprouts for 1–2 minutes only (enough time to warm through but not to overcook) or 3–4 minutes for raw sprouts.
3 Remove the saucepan from the heat and whiz the soup in a blender until smooth. Return the soup to the pan and stir in half the cream. Check the seasoning and simmer for a few minutes to warm through.
4 Finally, lightly whip the remaining cream to soft peaks and stir in the chives. Divide the soup between warm bowls, spoon a dollop of chive cream on top, scatter over the toasted almonds and serve immediately.
Rachel’s tip
To toast the almonds (or any other kind of nuts or seeds), toss them in a dry pan for 2–3 minutes on a medium—high heat. Remove from the heat as soon as they start to turn golden as they can quickly burn.
Assian noodle broth with chicken dumplings
SERVES 6
This is a fragrant and light soup, with noodles and chicken dumplings poached in the broth to make it more substantial. The sweet element in the broth makes it popular with children; if the chilli is too spicy for them (or you), then leave it out. Likewise, the nuts in the dumplings can be omitted.
500g (1lb 2oz) chicken dumpling mixture (see page 155)
1.8 litres (3 pints) chicken stock (see page 326)
100g (3½oz) medium egg noodles
200g (7oz) Savoy cabbage, finely shredded
1 red chilli, deseeded (optional) and finely chopped
Juice of 1 lime
Salt and freshly ground black pepper
Large handful of mint leaves, roughly chopped
To serve
Lime wedges
Fish sauce (nam pla)
1 Divide the chicken dumpling mixture into 36 walnut-sized pieces and shape each one into a small ball.
2 Pour the chicken stock into a large saucepan and bring just to the boil. Reduce the heat so the stock is simmering gently and add the chicken dumplings. Cook for 4–5 minutes, then add the noodles, cabbage and chilli. Simmer for 3–4 minutes or until the noodles are tender and the chicken dumplings cooked through. Stir in the lime juice and season to taste with salt and pepper.
3 Ladle into serving bowls (serving six dumplings per bowl), scatter with the mint and serve with the lime wedges and fish sauce for people to add themselves.
Molly malone’s cockle and mussel chowder
SERVES 4–6
A little more work is involved in making this soup, but it’s definitely well worth the effort. It makes a decent meal in its own right, especially with chunks of crusty bread, or you can serve it as a starter. Cockles and mussels are a classic combination but if you can only get one or the other, you can use them singly in this soup.2 tbsp sunflower oil 110g (4oz) smoked bacon, diced
25g (1oz) butter
110g (4oz) leek, trimmed and very finely diced
110g (4oz) carrot, peeled and very finely diced
275g (100z) potato (about 1 medium), peeled and finely diced
1kg (2lb 3oz) mixed cockles and mussels
300ml (½ pint) dry white wine
200ml (7fl oz) milk
200ml (7fl oz) single or regular cream
Salt and freshly ground black pepper
4 tbsp roughly chopped parsley
1 Heat the sunflower oil in a saucepan on a medium—high heat and sauté the bacon for about 1 minute until crisp and golden. Melt the butter in the pan and add the leek, carrot and potato. Sauté gently on a low heat for 4–5 minutes or until soft but not browned.
2 Meanwhile, prepare the cockles and mussels. Scrub the shells clean and discard any that remain open when you tap them against a hard surface. Remove the beard — the little fibrous tuft — from each mussel. Bring the wine to the boil in a large saucepan and add the cockles and mussels. Cover with a tight-fitting lid and leave to cook for 3–4 minutes, shaking the pan occasionally, until the shells have opened.
