Sauces, Dips and Salsas
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Grate about three quarters of the cucumber into a bowl – it’ll be wet and green and look a bit unappetising. Slice the remaining quarter of the cucumber thinly and add to the bowl with the herbs, the zest, the salt and the pepper. Mix together, add the yoghurt and taste. Adjust seasoning, adding a…
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Combine one egg, a roughly equal volume of oil to the volume of egg, a squeeze of lemon juice and the mustard in a Nutribullet cup. Whazz together until emulsified and thickened. If it’s very thin, add a bit more oil at a time, whazzing in between, until of a thin mayo consistency. Add the…
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Soak the shallot in the lemon juice for at least half an hour. Shake everything together until well emulsified. Taste for seasoning and use to liberally dress a bitter, cold salad of radicchio or chicory, pear, goat’s cheese and rocket.
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In a small saucepan, combine the vinegar, the shallot, the bottom stalky third of the tarragon and the black peppercorns. Bring to a gentle simmer and reduce by half. Strain. In a metal bowl, combine the egg yolks and the mustard. Set a small saucepan of water to simmer, place the metal bowl over the…
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This is all in the techniques. First, salt your lamb rack generously all over and set in the fridge overnight or at least a few hours. Remove from the fridge 30 minutes before cooking. Make a herb oil. Bring a pot of lightly salted water to the boil and prepare a bowl of iced water…
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The day before serving, heat a little oil in a large saucepan. Throw in the chicken wings, onion, carrots and celery. Fry until aromatic and well coloured all over. Cover with water and the wine until totally submerged, put the lid on the pan and move to a low heat. Cook for four to five…
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Get one of the bigger frying pans searingly hot over a high heat. Add a little neutral oil – not the olive oil – and then the jalapenos, pepper and shallots. Leave them to pop and char until there’s patches of good deep brown or even black on the jalapeno and the pepper. Add the…
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Give eggs to grandmother and instruct her to suck.
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In a large pan with sides, heat the butter until foaming. Add the flour and stir together. Gradually add the milk, stirring all the while, until smooth and thinner than you’d like the sauce to be. Add the cheeses bit by bit – the burger cheese will emulsify everything together so don’t skip it –…
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Preheat the oven to 180c. Using a sharp knife, slice away the corn kernels. Toss together with all the other ingredients except the coriander and some of the lime juice. Add a good glug of olive oil and 2tbsp water. Roast until the liquid has evaporated and the vegetables are coloured. Taste and season with…
Michellaneous Content 