recipes

Courgette Carpaccio

Courgette Carpaccio

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Equipment

Ingredients

  • 2 courgettes
  • Olive oil
  • Salt
  • 1 lemon

Instructions

  • Using a potato peeler slice the courgette into thin ribbons.
  • Make a quick dressing by combining the olive oil, salt and lemon juice and pour over the courgette.
  • Finally, using the same peeler, top the salad with generious ribbons of parmesan and serve on an ANTA salad plate.
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Course Side Dish / Vegetables
Diets Vegetarian

Sardines with Breadcrumbs

Sardines with Breadcrumbs

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Equipment

Ingredients

  • 2 tins sardines in olive oil
  • 50 g pine nuts lightly toasted
  • 3 garlic cloves chopped
  • ¼ tsp crushed chillis
  • 200 g small sweet tomatoes – piccolo variety ideally
  • Salt
  • Lemon
  • 2 slices of basic white bread
  • Olive oil

Instructions

  • Start by making the breadcrumbs in a food processor.
  • In a frying pan on a medium heat, fry them in a generous amount of olive oil.
  • Fry until golden brown, this will take about 10 minutes.
  • Place in a small bowl and put aside.
  • In the same pan, add the chopped garlic, chilli and tomatoes and cook until soft.
  • Add the sardines and sprinkle with salt.
  • Try not to break up the fillets and fry off until crispy.
  • Add a squeeze of lemon to the pan then serve on an ANTA salad plate with the breadcrumbs at the bottom, topped with sardines and tomatoes then finally the toasted pine nuts.
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Course Fish / Seafood

Flapjocks

Flapjocks

Portions:10 servings
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Equipment

Ingredients

  • 200 g unsalted butter
  • 200 g demerara sugar
  • 200 g honey
  • 400 g porridge oats

Instructions

  • Preheat the oven to 180°C.
  • Melt the butter, sugar and honey in a saucepan, stirring occasionally.
  • Add the oats and mix well.
  • Transfer the mixture to an 20 cm round cake tin and press down with the back of a spoon.
  • Bake in the oven for 15-20 minutes until the edges turn golden.
  • Leave to cool in the tin and then cut into wedges and serve on an ANTA serving plate.
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Course Breakfast

Chocolate Soufflé

Chocolate Soufflé

Portions:6 servings
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Equipment

Ingredients

  • 1 tbsp ground almonds
  • 150 g plain chocolate
  • 3 tsp espresso or strong coffee
  • 2 tsp plain flour
  • 4 medium eggs separated
  • 100 g caster sugar
  • 12 squares white
  • chocolate
  • Icing sugar for dusting

Instructions

  • Preheat oven 180°C.
  • Grease six small ANTA mugs and dust with ground almond.
  • Melt the chocolate with the coffee in a bowl over boiling water.
  • Remove from the heat and allow to cool slightly.
  • Stir in the flour, yolks and half the sugar and set aside.
  • Whisk egg whites to a soft peak, then add the sugar and continue whisking until mixture is firm but not stiff.
  • Using a metal spoon gradually stir in about a tablespoon of the egg whites into the chocolate mixture to lighten the mix; it will be easier to fold in the remaining egg whites evenly.
  • Fill the cups to 1.5cm from the top.
  • Press two squares of white chocolate into each cup before baking.
  • Place the mugs into a bainmarie.
  • Half fill an ANTA baking dish with boiling water.
  • Bake for 20 minutes.
  • Serve immediately.
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Course Chocolate / Dessert

Iona’s Lemon Meringue Cupcakes

Iona’s Lemon Meringue Cupcakes

Portions:6 cupcakes
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Equipment

Ingredients

  • 85 g unsalted butter softened
  • 85 g caster sugar
  • ½ unwaxed lemon zest and juice
  • 1 large egg lightly beaten
  • 85 g self-raising flour

For the meringue

  • 2 egg whites
  • 115 g caster sugar

For the lemon curd

  • 50 g butter
  • 100 g caster sugar
  • 2 unwaxed lemons zest and juice
  • 2 egg yolks

Instructions

  • Preheat the oven to 190°C.
  • Grease six small ANTA mugs.
  • Place the butter, caster sugar and lemon zest in a large bowl and beat together until light and fluffy.
  • Gradually beat in the egg.
  • Sift the flour into the mixture and fold in using a metal spoon together with the lemon juice.
  • Spoon the mixture into the mugs and place on a baking tray.
  • Bake for 15 minutes, until risen, golden and firm to the touch.
  • For the meringue, put the egg whites in a grease-free bowl.
  • Use an electric mixer to whisk until stiff.
  • Gradually whisk in the caster sugar to form a stiff, glossy meringue.
  • For the lemon curd.
  • Melt the butter, sugar, lemon zest and juice in a bowl over barely simmering water.
  • Add the yolks and whisk all the ingredients together, cook for 10 -15 minutes, stirring occasionally until the mixture is thick and creamy.
  • Spread the lemon curd over the hot cupcakes then swirl over the meringue.
  • Return the cakes to the oven for 4–5 minutes until the meringue is golden.
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Course Cupcakes-Brownies

Patricia’s “Marry Me” Roast Beef Tenderloin

Patricia’s “Marry Me” Roast Beef Tenderloin

This recipe was given to me by my son, Sam’s, beloved nanny, Patricia. I prepared it for dinner one night for my best childhood friend, the actress Jennifer Grey. She quickly added the recipe to her repertoire. Single at the time, Jennifer would make this dish to impress the men she was dating. In time she realized she had to be careful whom she cooked it for because they would invariably ask her to marry them after the meal—it’s that delicious
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Ingredients

  • 2½ pounds beef tenderloin
  • 2 extra large beef stock cubes
  • 2 cloves garlic minced
  • 1½ tsp Dijon mustard
  • 1 tbsp tomato paste
  • Freshly ground black pepper
  • 2 tsp Worcestershire sauce
  • 1 tbsp unsalted butter
  • 175 ml red wine
  • 1 tbsp dry sherry
  • 235 ml low-sodium beef or low-sodium chicken broth
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Instructions

  • Poke the meat with a knife or thick skewer to make small holes all over.
  • Set aside.
  • In a small mixing bowl, combine the stock cubes, the garlic, mustard, tomato paste, a pinch of pepper, and the Worcestershire sauce.
  • Pour in 4 tablespoons boiling water to dissolve the stock cubes.
  • Using the back of a wooden spoon, crush the stock cubes.
  • Keep crushing and stirring until you’ve made a nice thick paste.
  • Rub the paste all over the meat, rotating it to coat all sides well.
  • Transfer the meat to a roasting tin, cover loosely with foil, and marinate for a minimum of 30 minutes or up to 1 hour.
  • While the meat is marinating, set a rack in the middle of the oven and preheat to 230ºC.
  • Pour enough water into the roasting tin to come to a depth of 1-2 cm.
  • Place the tin in the oven and roast, covered, for 15 minutes.
  • Remove the foil and rotate the tin.
  • Continue cooking and check after 10 minutes that there is still liquid in the pan.
  • Add more water if needed.
  • Roast for an additional 5 minutes for rare, an additional 15 minutes for medium-rare, and an additional 20 minutes for medium.
  • Transfer the beef to a platter or cutting board, cover with foil to keep warm and allow to rest while you make the gravy.
  • Place the roasting tin with the drippings on a burner over medium heat.
  • Scrape up the brown bits with a wooden spoon.
  • Add the butter and stir.
  • Whisk in the wine, sherry and chicken broth.
  • Add the cornstarch-water mixture, whisking until thickened, another 2-3 minutes.
  • Slice the beef and arrange on a platter.
  • Serve the gravy separately.
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Course Beef / Main Dish / Meat

Citrus-Roasted Chicken With Grand Marnier

Citrus-Roasted Chicken With Grand Marnier

This dish is such a stunner and a crowd pleaser. The depth of the Grand Marnier with the zestiness ofthe citrus creates the most amazing flavor
Portions:4 servings
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Ingredients

  • 6 tbsp extra virgin olive oil
  • 5 tbsp fresh lemon juice
  • 4 tbsp fresh tangerine juice
  • 120 ml dry white wine
  • 1 tbsp whole-grain mustard 3 tbsp
  • Grand Marnier or other orange liqueur
  • 1 tbsp light brown sugar
  • ½ tsp paprika
  • ¼ tsp crushed red pepper flakes
  • ½ medium red onion cut lengthwise then cut into thin half-moon slices
  • 7-8 sprigs fresh thyme
  • Salt and freshly ground black pepper
  • 8-9 pieces chicken breasts, thighs, and legs; about 4 pounds
  • 10 cloves garlic peeled
  • 1 lemon washed, thinly sliced, and seeded
  • 1 tangerine washed, thinly sliced, and seeded

Instructions

  • For the marinade, in a small mixing bowl, combine 4 tbsp of the oil, the lemon and tangerine juices, the wine, mustard, Grand Marnier, brown sugar, paprika, red pepper flakes, onion, 2 of the thyme sprigs, 1½ teaspoons of salt, and ½ teaspoon of pepper.
  • Place the chicken in a large plastic bag.
  • Pour in the marinade, seal, and turn to coat completely.
  • Marinate in the refrigerator for at least 1 hour.
  • Remove the chicken from the refrigerator, ideally 1 hour before cooking if you have marinated it overnight.
  • Set the racks in the middle and upper third of the oven.
  • Preheat the oven to 230ºC.
  • Place a colander over a large mixing bowl and drain the chicken, reserving the marinade along with the onion and thyme.
  • Remove the chicken and dry thoroughly with paper towels.
  • Pour the marinade, onion and thyme into a rimmed baking sheet.
  • In a large pan, heat 1 tablespoon of the remaining oil over medium-high heat until shimmering.
  • Add half the chicken pieces skin-side-down and reduce the heat to medium.
  • Cook for 4-5 minutes, undisturbed, until a dark golden crust forms.
  • Remove the chicken from the skillet and place on the baking sheet, skinside-up, on top of the marinade.
  • Wipe the pan clean.
  • Add the remaining tablespoon of oil and repeat with the remaining chicken.
  • Transfer to the baking sheet, reserving the oil in the pan.
  • Turn off the heat and let the pan cool for 1 minute.
  • Add the garlic to the oil in the pan and turn the heat to medium.
  • Cook the garlic for 3 minutes, flipping it
  • halfway through until lightly browned on both sides.
  • Transfer to the baking sheet with the chicken.
  • Arrange the lemon and tangerine slices around and under the chicken.
  • Lay three sprigs of thyme on top and season.
  • Bake in the middle of the oven for 25-30 minutes, until the chicken juices run clear.
  • Remove the baking tray from the oven and move the chicken to a serving plate.
  • Return the baking tray with the garlic and fruit to the oven.
  • Cook for 4-5 minutes until the citrus slices caramelise.
  • Remove from the oven and arrange the fruit, garlic and onion around and on the chicken.
  • Pour the liquid from the baking tray into a small saucepan and bring to the boil.
  • Reduce the heat and simmer for 8-10 minutes, until reduced by a third.
  • Strain the sauce and serve separately.
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Course Chicken / Main Dish / Poultry

Pan-Roasted Cod In Spicy Thai Broth

Pan-Roasted Cod In Spicy Thai Broth

This dish is lovely to look at and delightful to eat. The broth is amber, with touches of green from spinach
leaves floating on top. Best of all, it takes less than 30 minutes to prepare, so we often serve it when people
drop by
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Ingredients

For the broth

  • 1 tin unsweetened
  • coconut milk
  • 4 tbsp fresh lime juice
  • 5 tbsp dry white wine
  • 1½ tbsp red curry paste
  • 1 tbsp minced garlic
  • 1 tbsp Thai fish sauce
  • 1 tbsp granulated
  • sugar
  • 1 tsp ground coriander seeds
  • 1 tsp finely grated
  • fresh ginger

For the fish

  • 1 tsp tamarind paste
  • 1 tbsp olive oil extra virgin
  • 4 skinless cod fillets 170g each
  • 56 g baby spinach leaves

Instructions

  • Set a rack in the middle of the oven and preheat the oven to 200ºC.
  • For the broth, combine the coconut milk, lime juice, wine, curry paste, garlic, fish sauce, sugar, coriander, ginger, and tamarind paste in a medium pot and bring to the boil.
  • Reduce the heat to low and simmer for 8 minutes.
  • Remove from the heat and set aside.
  • For the fish, heat the oil in an oven-proof non-stick pan over high heat until shimmering.
  • Add the cod and sear for 3 minutes on one side, then flip and sear on the other side for 2 minutes more.
  • Place the pan in the oven and roast until opaque, about 8 minutes.
  • Place 8 spinach leaves in the bottom of each of four soup bowls.
  • Add a fillet to each bowl and pour the broth over the fish.
  • Garnish each bowl with 4 or 5 spinach leaves on top and serve.
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Course Fish / Seafood / Main Dish

Saffron Rice Pudding With Spiced Apricots

Saffron Rice Pudding With Spiced Apricots

In this ambrosial dessert, tender, sunset-hued apricots make a beautiful sour-sweet counterpoint to the delicate, saffron-tinted rice. Make it when apricots are at their peak in the summer. At other times of the year you can use roasted rhubarb or top with slices of candied blood oranges
Portions:6 servings
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Ingredients

  • 800 ml milk
  • 90 g caster sugar
  • Finely grated zest of 1 orange
  • 1 small cinnamon stick
  • ½ vanilla pod split and seeds
  • scraped
  • 20 threads saffron
  • 100 g short-grain rice
  • 1 egg yolk
  • 150 ml double cream
  • Edible flowers to garnish (optional)
  • Spiced apricots
  • 500 g golden caster
  • superfine sugar
  • 500 ml water
  • 200 ml Sauternes or another dessert wine
  • 16 apricots halved and stones removed
  • 8 cardamom pods crushed
  • ½ cinnamon stick
  • Finely grated zest and juice of 1 lemon

Instructions

  • To make the saffron liquid, soak 20 threads of saffron in a scant tablespoon of boiling water for 30 minutes.
  • To make the rice pudding, combine the milk, sugar, zest, cinnamon stick, vanilla pod and seeds and saffron liquid in a
  • large, heavy-based saucepan over a medium heat.
  • Bring to the boil, then stir in the rice and boil briskly for a minute, stirring.
  • Lower the heat and simmer very gently for about an hour, or until the rice is creamy and the milk has been absorbed.
  • If you have a heat-diffuser, this is the time to use it.
  • You don’t need to stir constantly – especially for the fi rst 20 minutes or so – but you do need to keep an eye on it to make sure the rice doesn’t catch and burn on the bottom of the pan.
  • Remove the pan from the heat and allow to cool for a few minutes.
  • Meanwhile, whisk the egg yolk with 2-3 tablespoons of the cream, then whisk this into the rice.
  • Leave to cool completely – you can speed this up by scraping it into a bowl set in cold water.
  • Fish out the bits of vanilla pod and cinnamon stick.
  • Whip the rest of the cream to stiff peaks.
  • Fold it into the cold rice, then cover with cling film and chill for up to 2 hours.
  • For the spiced apricots, combine the sugar and water in a medium saucepan and heat gently until the sugar has dissolved.
  • Bring to the boil, then lower the heat and simmer for 5 minutes.
  • Stir in the Sauternes, then add the apricots, together with the cardamom, cinnamon stick, lemon zest and juice.
  • Simmer gently for 10-15 minutes, or until the apricots are tender.
  • Use a slotted spoon to transfer them to a bowl and, when they are cool, carefully slip off their skins.
  • Cook the syrup until reduced by one-third.
  • Strain through a sieve to remove the aromatics, then pour over the apricots and transfer to the fridge for at least
  • an hour, until chilled.
  • If you want to be fancy, serve individual portions in pretty glasses.
  • Top with the apricots and fl owers (if using.)
  • Otherwise, serve at the table in attractive bowls with the apricots on the side.
  • Either way, we sometimes like to warm the apricots, which makes a lovely contrast with the chilled creamy rice.
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Course Dessert / Fruit / Rice
Cuisine Arabic

Turkish Bread & Roasted Vegetable Salad

Turkish Bread & Roasted Vegetable Salad

We are big fans of ‘fattouche’ salads, which tumble torn pieces of Arabic bread into a mix of chopped garden vegetables. The bread is usually toasted or, better still, fried, which adds an appealing crunch factor. This recipe uses Turkish bread, fried in a spicy paste, which is more substantial and adds pleasing bulk and texture
Portions:4 servings
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Ingredients

  • 4 long red peppers. Choose a mixture of red orange and yellow ones, if you can
  • 8 shallots unpeeled
  • 8 cloves garlic unpeeled
  • 80 ml olive oil
  • 2-3 tbsp butter
  • 4 baby courgettes halved lengthways
  • 8 good-quality slow-dried tomatoes roughly chopped
  • 1 loaf of Turkish bread or a ciabatta, roughly torn into large chunks
  • Salt and freshly ground black pepper
  • 1 tsp Turkish red pepper paste
  • 80 ml extra-virgin olive oil
  • 2 tbsp salted baby capers well rinsed
  • 2 tsp sherry vinegar
  • Juice of ½ lemon
  • 1 cup basil leaves roughly torn
  • 1 cup lamb’s lettuce or rocket leaves
  • Greek-style yoghurt to serve

Instructions

  • Preheat the oven to 200ºC.
  • Arrange the peppers, shallots and garlic on a foil-lined baking tray and rub with a little oil.
  • Roast for 25 minutes, turning once, until the skins blister and char.
  • Remove the peppers from the oven and transfer them to a shallow bowl.
  • Cover with cling fi lm and leave to steam for 10 minutes, which loosens the skins and makes them easier to peel.
  • Continue roasting the garlic for another 5 minutes, then transfer it to a different bowl.
  • Lower the oven temperature to 160ºC. and continue roasting the shallots for a further 10 minutes, then remove them from the oven and add to the bowl with the shallots.
  • When all the vegetables are cool enough to handle, peel away the skins from the peppers and pull out and discard the seeds and membranes.
  • Slice the peppers into wide strips, making sure you retain any of the roasting juices.
  • Squeeze the garlic out of its skins and set aside to make the dressing.
  • Peel away the shallot skins and slice the soft roasted fl esh in half.
  • Transfer all the roasted vegetables, together with any juices, to a mixing bowl.
  • Heat a tablespoon of oil and a tablespoon of butter in a frying pan and saute the courgette slices over a medium-high heat for a few minutes, turning regularly, until they colour a deep golden brown.
  • Transfer to the mixing bowl, along with the roasted tomatoes.
  • Add a little more butter and oil to the pan and heat to a sizzle.
  • Add the Turkish bread and season with salt and pepper.
  • Fry over medium heat, turning regularly, until it starts to crisp and colour.
  • Add the pepper paste and saute for a further 3-4 minutes, until the bread has absorbed the paste and colours a reddish brown.
  • Remove from the pan and set aside for a moment.
  • Lower the heat and add the extra-virgin olive oil to the pan.
  • Add the reserved garlic and the capers and saute for a minute or two, squishing the garlic to a paste.
  • Don’t allow it to brown.
  • Add the sherry vinegar and lemon juice and increase the heat to a simmer.
  • Let it bubble for a few minutes then pour onto the vegetables.
  • Add the bread to the bowl, along with the basil leaves and lamb’s lettuce, and toss everything together very gently.
  • Taste and adjust the seasoning if need be, then serve warm or at room temperature with cool, creamy yoghurt.
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Course Bread / Salad
Cuisine Arabic / European / Turkey
Diets Vegetarian