Friday 9 March 2012

Preview the recipes from Foodie Mother's Day TV Show

Chefs Andy Bates, Jun Tanaka, Kieren Steinborn-Busse & Nichola Smith will be celebrating Mother’s Day with their Mums by cooking recipes laden with family memories. However, cooking with their mums (who always know best) can create fireworks in the kitchen, and sometimes a surprising twist! You'll be able to catch this one-off Mother’s Day special airing on Food Network UK (Freeview channel 49, Sky 262 & Freesat 405), on Saturday March 17th at 6.30pm, and Sunday March 18th at 07:15am, 12 midday and 7pm, but I can already give you a sneaky look at some of the recipes. Enjoy !


‘I Love My Mum’ - Exclusive one-off special airing Mother’s Day weekend

Andy Bates
Andy Bates is known for his hearty, traditional British street food. Starting work in kitchens at 14 (before getting the chance at 17 to work in a Michelin-starred restaurant), Andy went on to study at a catering college in Canterbury. He then headed to France to hone his skills in French cuisine. Now, his company, Eat My Pies, produces classic Scotch eggs, pies and tarts which are sold on his stand at Whitecross street market.

Bakewell Tart

150g of butter
·         150g ground almonds
·         150g caster sugar
·         75g self raising flour
·         1 teaspoon baking powder
·         3 whole eggs plus 1 egg yolk
·         1 teaspoon of baking powder
·         1 teaspoon almond essence
·         1 grated rind of lemon
·         3 tbsp raspberry jam
For the shortcrust pastry:
·         226g plain flour
·         113g butter
How to make Bakewell Tart
Make the shortcrust pastry and rest in fridge.
Roll the tart and blind bake in the oven for 25 minutes. Remove from the oven and allow to cool. Once cooled, spread with the raspberry jam.
In a bowl, cream the sugar and butter until white and fluffy add ground almond, eggs, self raising flour, almond essence baking powder and lemon rind.
Pour into pastry case and bake 180°c for 15 minutes.
After 15 minutes scatter over the flaked almonds and return to the oven for a further 12-15 minutes.

Bacon and Scallop Open Sandwich
2 rashers streaked smoked bacon
Maple syrup
4 fresh scallops
English muffins
For the Hollandaise:
3 egg yolks
2 tbsp reduced white wine vinegar
200g melted clarified butter
Squeeze of lemon
How to make Bacon and Scallop Open Sandwich
To make the hollandaise, blend the egg yolks in a food processor for one minute. In a small saucepan, heat the lemon juice and white wine vinegar until they begin to simmer. Remove from the heat and switch on the food processor again.
In a slow, steady stream pour in the lemon and white wine vinegar mixture and blend for a further minute or two.
Gently melt the butter in a small saucepan. Allow it to foam the switch off the heat. Turn the food processor on. Again, in a slow, steady stream, pour the butter mixture into the egg mixture. Blend until fully incorporated, remove from the food processor and set aside.
Bake bacon until crispy, brush with ample syrup and keep warm.
In a heavy bottomed pan heat the oil and pan fry the scallops for one minute on each side, add the butter and squeeze of lemon to the pan. Put scallops with bacon to keep warm.
Cut the bread into two discs and toast each side.
Arrange on plate and drizzle with Hollandaise.
Jun Tanaka
Jun Tanaka, a rising star on the British TV food scene, has gained fame as the executive chef at Pearl Restaurant and Bar since its opening in 2004. He is a regular presenter on UKTV Food's Market Kitchen and hosted his own six-part series on Channel 4's Cooking It. He has been hailed as one of London's premier chefs and specialises in French cuisine.

Pickled Herring with Apple and Beetroot Salad
·         2 fresh herrings filleted and the fillets cut into three
·         1 packet of cooked beetroot, cut into segments
·         100g new potatoes, sliced and boiled in salted water
·         1 Granny Smith apple, cut into batons
·         1 red chicory, separated into leaves
·         For the pickling liquid:
·         1 tbsp capers
·         Sprig dill, chopped
·         300ml cider vinegar
·         100g sugar
·         For the horseradish dressing:
·         1 tbsp creamed horseradish
·         100g dour cream
·         1 tsp Dijon mustard
·         Juice of 1/2 lemon
How to make Pickled Herring with Apple and Beetroot Salad
Place the herring in a shallow dish and sprinkle over the dill and capers. Pour the vinegar and sugar in a pan and bring to a vigorous boil, our over the herring and cling film immediately. Leave to cool for at least 30 minutes (overnight is the best).
To make the dressing, add all the ingredients into a bowl and season to taste.
To build the salad, place the chicory leaves onto a plate, add the apple batons, then the beetroot and potatoes. Take the cling film off the herring and place the fish on the salad. Finish with a generous spoon of the dressing.
Key info 
 Difficulty › Easy
    Prep time › 1 hr 
 Cook time › 5 mins
Serves › 4

Tempura Soba
·         200g soba noodles
·         1 green pepper, cut into 8
·         1 sweet potato, cut into 2cm thick slices
·         1 aubergine, cut into 2cm thick slices
·         1 courgette, cut into 2cm thick slices
·         8 shitake mushrooms
·         1 parsnip, peeled and cut into matchsticks
·         1 carrot, cut into matchsticks
·         1/2 bunch spring onions, chopped
·         8 king prawns, peeled and de-veined
·         Vegetable oil for deep frying
·         100ml sesame oil
·         For the broth:
·         800ml vegetable stock
·         50ml soy sauce
·         100ml mirin
·         For the tempura batter:
·         300g self raising flour
·         1 egg
·         200ml ice cold water
How to make Tempura Soba
To make the batter, pour the flour in a bowl. Mix the egg in a separate bowl and add the water. Slowly pour the water/egg mixture into the flour and lightly mix. The batter should still be slightly lumpy. Season.
To make the broth, pour all the ingredients into a pan, season to taste and bring to a simmer.
Cook the noodles in boiling salted water for 3-4 minutes then drain and refresh in cold water.
Pour the vegetable and sesame oil in a pan and heat up. Test the temperature by adding a small drop of tempura batter in the oil, if it rises to the surface then the oil is ready.
Individually coat the vegetables in the batter and deep fry until crisp. Leave the prawns until last.
To serve, place some soba in the bottom of a bowl, top with the tempura, pour the broth into the bowl and finally finish with some spring onions.
Key info
·Difficulty › Intermediate
·Prep time › 25 mins
·Cook time › 20 mins

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