Modern twists on classic dishes
Andy Bates
Language: English
Pages: 457
ISBN: 2:00260055
Format: PDF / Kindle (mobi) / ePub
TV chef Andy Bates, host of Street Feasts, shares his contemporary twist on traditional classics inspired by his journeys around Britain and America
the Victoria Sponge tasted. I asked bakers Sarah-Jane Hawkins and Jo Turner, who run Rosebud Vintage Tea, if they would share the recipe. It is by far the best I have ever tasted. SERVES 6-8 FOR VICTORIA SPONGE 225g softened butter 225g caster sugar 4 large eggs 225g self-raising flour 2 level tsp baking powder 2 tbsp milk 2 x 20cm sandwich tins, greased and lined with baking parchment 200g jam (Andy prefers raspberry) Icing sugar, for dusting FOR THE BUTTERCREAM FILLING 140g
tasty crust and is quick and easy to make. Toasting the cumin and coriander seeds releases lovely aromatic flavours into the rub when they are crushed. I like my lamb medium (cooked for at least 15 minutes). Allow it to rest before slicing, and serve with my almond hummus (page 160) and a fresh tomato and parsley salad. SERVES 3-4 FOR THE LAMB 500g lamb rump 3 tbsp olive oil FOR THE DRY RUB 2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp black peppercorns ½ tsp sweet paprika 1 tsp
salt 200–280ml rapeseed oil 1 large bunch basil 2 tsp lemon juice Cut all the vegetables into large strips. Blanch these by frying at 160°C for 6-8 minutes, then drain and chill. For the mayonnaise, whisk together the egg yolks, white wine vinegar and 1 tsp water. Then slowly pour in the oil whisking continuously until the sauce emulsifies and thickens. To finish, finely chop some basil (but not too finely or it will go brown) and fold through the mayonnaise with a squeeze of
ground black pepper 500g cooked ham, diced into 1-2cm cubes Crème fraiche Chopped parsley In a large saucepan, heat a knob of butter, then sweat the onion and garlic for 5 minutes. Add the flour and cook out for 3 minutes. Slowly pour in the stock, stirring continuously. Then add the milk. Bring to the boil, add the peas and cook for no more than 5 minutes. Puree in a blender in batches, filling no more than half full for each batch. Return the soup to a clean pan, season, add
in the pastry with softened butter so the jelly doesn›t escape. Take the jelly from the fridge, remove the layer of fat from the surface and gently reheat to melt the jelly. Pour the jelly into the round hole in the top of the pastry until the pie is filled. Return to the fridge until the jelly is set. Serve with condiments and cold pickles. mediterranean grilled vegetable pie For this dish I was inspired by Ben Moss, who runs the Parsnipship collective of vegan and vegetarian