recipes

Pâte Brisee

Pâte Brisee

Linzer Dough
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Ingrediënten

Ingredients for 2 tortes (10in (26 cm) diameter) or 1 cake

  • base 12x18in (30×45 cm)
  • 3⅔ cups 450 g Flour
  • 2 sticks plus 5 tbsp 300 g Butter
  • 1¼ cup 150 g Confectioner’s sugar
  • 1 Egg yolk
  • Lemon zest
  • 2 tsp 10 g Vanilla sugar
  • Dash of salt

Instructies

  • Cut the butter into small pieces and let soften to room temperature.
  • Sift the flour into a bowl, add confectioner’s sugar, salt, vanilla sugar, lemon zest, and egg yolks, and knead with fingertips.
  • Quickly knead in the butter (don’t take too long!
  • ), form a ball, and let sit for an hour in a cool place.
  • Preheat the oven to 350 °F (180 °C).
  • Roll the dough out thin and lay it on a baking pan or in the tart pan, stipple with a fork (poke several holes), and bake until golden brown.
  • Let cool and then continue as desired.

Notes / Tips / Wine Advice:

One, Two, Three from Linz
Long before the invention of the Linzer Torte, the “pretty Linzers” were already known as outstanding bakers. In many old cookbooks, Linzer dough is named after them, even though in reality it is nothing but a classic pâte brisée. Because the sugar, butter, and flour are used in a ratio of 1:2:3, this dough was sometimes called a one-two-three dough in Austrian vernacular.
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Recipe Category Basic recipe
Country Austria / European

Brioche Dough

Brioche Dough

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Ingrediënten

  • 6 tbsp Milk
  • 5 tbsp 45 g Yeast
  • 8 cups 1k g Flour
  • 8 tbsp Sugar Dash of salt
  • 5 sticks plus 2½ tbsp 600 g Butter, room temperature
  • 12 Eggs

Instructies

  • Warm the milk, mix in the yeast, mix in some of the flour to create a starter, and let rise in a warm spot until the volume has doubled.
  • Mix the rest of the ingredients into the risen starter and beat the dough until bubbles form.
  • Cover the bowl with a towel (the towel should not touch the dough) and let rise again in a warm spot.
  • Repeat this process two more times.
  • Finally, let the dough sit in a cold place for 1 hour and then fill the appropriate pan or make braids or buns according to the recipe.
  • Bake for about 20 minutes in a preheated oven at 430 °F (220 °C ).

Notes / Tips / Wine Advice:

What is Brie Doing in Brioche?
Culinary historians know a few things about the word “brioche.” For example, that this leavened bread, originally made without a starter, appeared for the first time in 1404 in a recipe manuscript. Alexandre Dumas, creator of the Three Musketeers and author of a large culinary dictionary, claimed that brioche was so called because in classic brioche, some brie used to be mixed into the dough. This theory is considered to have been disproven, because brioche can be traced back to the Norman root broyer/brier, which means nothing other than pounded/combined. So, no cheese in breakfast brioche. And cross my heart: marmalade goes much better.
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Recipe Category Basic recipe

Leavened Dough

Leavened Dough

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Ingrediënten

  • 3 cups 375 g Flour
  • 1⅔ cup 375 g Flour, coarse
  • 3 Eggs
  • ½ cup 12 cl Oil
  • Dash of salt
  • 1½ cups 375 ml Milk, lukewarm
  • 5 tbsp 45 g Yeast
  • ⅔ cup 75 g Confectioner’s sugar
  • 1 stick plus 2½ tbsp 150 g Butter, melted

Instructies

  • Mix smooth and coarseflour together.
  • Crumble the yeast in a second bowl and mix with lukewarm milk.
  • Mix in half the flour, dust the top with flour, and cover the starter doughwith a towel (the towel should not touch the dough).
  • Let rise in a warm spotfor about 30 minutes.
  • Beat in the salt, eggs, sugar, remaining flour, liquidbutter, and oil with a cooking spoon until the dough separates from the side ofthe bowl.
  • Cover and let rise another 20 minutes in a warm spot.
  • Continueaccording to the recipe, but always bake in a closed oven from 430 °F down to350 °F (220 °C to 180 °C).
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Recipe Category Basic recipe
Country Austria / European

Danish Pastry

Danish Pastry

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Ingrediënten

Ingredients For the Butter Brick

  • 3 sticks 350 g Butter
  • 6 tbsp 50 g Flour

For the Starter Dough

  • 4¾ cups 600 g Flour
  • ½ cup 60 g Confectioner’s sugar
  • 4¼ tbsp 60 g Butter
  • 7 tbsp 60 g Yeast
  • 1¼ cups 300 ml Milk, cold
  • 1 Egg
  • 1 Egg yolk
  • 1 tsp 6 g Salt
  • Dash of vanilla sugar
  • Zest of 1 lemon

Instructies

  • For the butter brick, it is best to grate the cold butter into shavings with a coarse plane or cut into pieces.
  • Mix in the flour and form a brick.
  • Let it sit in a cold place (for several hours if possible).
  • To make the starter dough, mix yeast into the cold milk and then knead with the remaining ingredients to form a smooth dough.
  • Roll into a ball with the heels of your hands.
  • Cut in half, cover with plastic wrap, and let rest for 10 minutes in the refrigerator.
  • As with the puff pastry fold in the butter with a simple, a double, and another simple turn.
  • Use dough as you please.
  • Brown Danish pastry at 430 °F (220 °C) and finish baking at 350 °F (180 °C).

Notes / Tips / Wine Advice:

Make sure that Danish pastry dough, which also happens to be called leavened puff pastry, is always kept very cool while working.
To be sure your yeast dough rises properly. . .
. . . it is advised that you always follow these rules:
• Always use room temperature ingredients.
• Avoid capturing air inside the dough as you knead it.
• Make sure that it is above 68 °F (20 °C) in your work room.
• Use butter with the lowest possible salt content.
• Use only fresh yeast and make sure that it has not dried out.
• For the preparation of yeast dough, use only pure wheat flour.
• Always let your starter and yeast dough rise in the warmest spot in your work room.
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Recipe Category Basic recipe
Country Danish / European

Puff Pastry

Puff Pastry

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Ingrediënten

Ingredients for 2 tarts (10 in (26 cm) diameter)

Ingredients for the starter

  • 4 cups 500 g Flour
  • 3½ tbsp 50 g Butter
  • 1 Egg yolk
  • 1 tsp 5 g Salt
  • 1 tbsp Rum or vinegar
  • ¾ cup 180 ml Water

For the butter brick

  • 4 sticks plus 3 tbsp 500 g Butter
  • ⅔ cup 80 g Flour
  • Flour for the work surface

Instructies

  • Bake Temperature: 375 °F (190 °C)
  • For the starter dough, first knead flour with butter, salt, rum or vinegar, water, and egg yolks to an elastic dough.
  • Roll into a ball, cut in half, and let rest for about 30 minutes.
  • For the butter brick, knead the butter with the flour until smooth and form a brick.
  • Roll out the starter on a floured work surface, lay the butter brick on top, and fold the dough over.
  • From the center, carefully roll out the dough in all directions with a rolling pin without rolling it thinner than ½ inch (10mm).
  • Then come the four turns.
  • First turn: Fold the dough over in thirds (creating 3 layers) and roll out again.
  • Second turn: Fold the dough over in quarters (creating 4 layers), cover the dough, and let it rest for about 30 minutes.
  • Third and fourth turns: Roll out the dough again and repeat the first and second turns.
  • Then the dough will have a total of 144 layers (3x4x3x4).
  • Let the dough rest in the refrigerator.
  • It is best to wait until the next day to work with it further.
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Recipe Category Dessert

Basic Dough For Tarts

Basic Dough For Tarts

Portions:1 tarts (10 in (26 cm) diameter)
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Ingrediënten

  • 2 sticks plus 3 tbsp 270 g Butter, room temperature
  • 1 cup plus 1 tbsp 240 g Granulated sugar
  • 2 Eggs
  • 4 cups 500 g Flour
  • Zest of 1 lemon Dash of salt
  • Flour for the work surface
  • Butter for the pan
  • Dried lentils or peas as weights

Instructies

  • Cream the butter with the granulated sugar.
  • Add the lemon zest and salt and then the eggs.
  • Incorporate the flour and cool the dough for 1 hour in the refrigerator, covered.
  • Preheat the oven to 375 °F (190 °C).
  • On a floured work surface, roll the dough out to the proper size and line a buttered springform with it.
  • Cover with parchment paper and dried lentils or peas.
  • Bake for 12–15 minutes.
  • After baking, remove the parchment paper and lentils or peas and use the tart base as you wish.
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Recipe Category Basic recipe
Country Austria / European

Vietnamese chicken pho

Vietnamese chicken pho

In Vietnam this is made with freshly cookedchicken – the aromatics added as the chicken simmers – but I make it with stock(flavouring it with aromatics) and add leftover chicken. It’s a brilliant wayto make the best of a small amount of meat. Everything depends on the broth, whichshould be golden and fragrant; a rich stock, made with a carcass and theaddition of chicken wings, is especially good
The embellishments –the herbs, shallots, chillies and beansprouts – should be added by diners atthe table and you should offer wedges of lime, too, so people can season theirpho to taste. That way, everything stays fresh and crisp. Offer Asian chillisauce, such as sriracha, for people to add if they want. The noodles can becooked in the soup, but they make it cloudy which spoils the sense of freshness.
Portions:4
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Ingrediënten

FOR THE PHO

  • 1.2 litres 2 pints chicken stock
  • 4 thin slices of root ginger
  • ½ star anise
  • 2 garlic cloves sliced
  • 1 red chilli deseeded and finely sliced
  • 125 g 4½oz dried rice noodles
  • 250 ml 9fl oz groundnut oil
  • 4 banana shallots or 7 regular shallots, peeled and sliced
  • salt
  • 4 tbsp fish sauce
  • juice of 1 lime
  • 2 tsp caster sugar
  • 200 g 7oz cooked chicken, torn into pieces

TO SERVE

  • leaves from a bunch of Thai basil or regular basil, torn
  • leaves from a bunch of coriander
  • 4 spring onions chopped
  • 100 g 3½oz beansprouts
  • lime wedges
  • 2 red chillies deseeded and finely sliced

Instructies

  • Put the stock into a saucepan.
  • Add the ginger, star anise, garlic and chilli.
  • Bring to the boil, reduce the heat and simmer gently for about 15 minutes.
  • Scoop out the ginger and star anise.
  • Prepare the noodles according to the instructions on the packet.
  • Now for the crispy shallots.
  • Heat the oil in a small saucepan over a medium heat until it reaches 135°C (275°F) on a kitchen thermometer.
  • Add the shallots and cook, stirring frequently, otherwise they will cook unevenly, until golden.
  • It will take about six minutes.
  • Scoop them up with a slotted spoon and put them on a double thickness of absorbent kitchen paper.
  • Set a heatproof bowl on a work surface and put a metal sieve (not a plastic one) on top of it (you will drain the shallots and oil in this after another frying).
  • Increase the heat under the oil and, once it registers 190°C (375°F) on the thermometer, return the shallots and cook until they are crispy and well-browned.
  • This happens quickly, so you have to work fast.
  • Quickly and carefully pour the oil and shallots through the sieve to stop the shallots cooking, then transfer the shallots to a double thickness of kitchen paper.
  • Leave so the paper can soak up the excess oil.
  • Sprinkle with salt.
  • You can keep these, stored in an airtight container, for two days, although they’re really better fresh.
  • Add the fish sauce, lime juice and sugar to the broth and heat it, then add the chicken and warm through.
  • Put the broth into bowls, adding some noodles, and serve.
  • You should have the herbs, spring onions, beansprouts, lime wedges, chillies and crispy shallots on the table, ready for diners to finish off their own bowls as they like.
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Recipe Category Broth / Chicken
Country Vietnam

Ginger-chicken meatballs in broth with greens

Ginger-chicken meatballs in broth with greens

This is a good supper: uplifting, light, energizing and head-clearing. Add other vegetables – spinach, broccoli, thin slices of mushroom, edamame beans – to the pak choi, or use them instead of it. Minced turkey also works if you can’t get minced chicken. And yes, minced chicken is not leftovers, I do realize that. But this dish earns its place in this chapter because it uses stock, made from the remains of your Sunday roast.
Portions:4
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Ingrediënten

  • 500 g 1lb 2oz minced chicken
  • 2 garlic cloves finely grated
  • 1 tbsp soy sauce
  • 2 cm ¾in root ginger, peeled and finely grated, plus 2 slices, each the thickness of a pound coin
  • 4 spring onions finely chopped
  • salt and pepper
  • 1.2 litres 2 pints chicken stock
  • 1 red chilli halved, deseeded and finely chopped, plus more to serve (optional)
  • 2 tbsp rapeseed or groundnut oil or any other oil you prefer
  • 2 heads of pak choi leaves separated and halved lengthways
  • juice of 1 lime

Instructies

  • Using your hands, mix together the chicken, garlic, soy sauce, grated ginger and half the spring onions.
  • Season.
  • Wet your hands and shape the mixture into little balls each about the size of a walnut in its shell.
  • If you have time to chill these, so much the better as they’ll be easier to work with.
  • Put them on a baking sheet, cover with cling film and put in the fridge for 30 minutes.
  • Bring the chicken stock to the boil and add the slices of ginger and half the chilli.
  • Reduce the heat to low and simmer for 10 minutes.
  • Take off the heat (this is just to flavour the broth with ginger).
  • Heat the oil in a medium-large frying pan and cook the meatballs in two batches, turning them over to make sure they get colour all over.
  • It will take about 10 minutes.
  • Transfer to a plate using a slotted spoon.
  • If there is any fat in the pan, pour it out, but don’t wash the pan.
  • Add the stock to the pan and bring to the boil, scraping the base of the pan with a wooden spoon.
  • Reduce the heat, return the meatballs, then bring to a simmer and cook for three minutes.
  • Add the bok choi and the rest of the chilli and cook for another three minutes.
  • The meatballs should be cooked through and the bok choi tender.
  • Fish out the slices of ginger.
  • Add the lime juice and remaining spring onions, taste for seasoning and serve, sprinkled with more chilli if you like.
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Recipe Category Broth / Chicken

Chicken and freekeh broth with herbs

Chicken and freekeh broth with herbs

A Middle Eastern-inspired broth, simple and clean-tasting. You can use pearl barley, farro or spelt instead of the freekeh, each one will just change the feel of it slightly. (Just make sure you know the cooking times.) Every bowlful of soup is made by the eater, the embellishments added according to taste. If you’re craving heat, a teaspoonful of harissa paste in each serving is good, too.
Portions:6
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Ingrediënten

  • 2 tbsp extra virgin olive oil plus more to serve
  • 4 shallots sliced
  • 3 garlic cloves sliced
  • 1.4 litres 2½ pints chicken stock
  • 100 g 3½oz freekeh
  • 1 small fennel bulb
  • juice of ½ lemon plus lemon wedges to serve
  • 200 g 7oz cooked chicken, torn into pieces
  • leaves from 6 sprigs of mint plus more to serve
  • 3 tbsp chopped flat-leaf parsley plus more to serve
  • 2 tbsp each chopped dill and coriander plus more to serve

Instructies

  • Heat the oil in a medium-large saucepan and gently sauté the shallots until soft but not coloured.
  • Add the garlic and cook for another couple of minutes.
  • Pour on the stock, reduce the heat to a simmer, then tip in the freekeh.
  • Halve the fennel, remove the coarse outer leaves, then trim the top, reserving any little fronds.
  • Trim the base, but not too much or the halved bulb could fall apart.
  • Cut each half into wafer-thin slices – a mandoline is the best tool for this – and squeeze lemon over them.
  • When the freekeh is tender – it takes 20–25 minutes – add the fennel and the chicken and cook for couple of minutes, then add the herbs.
  • Check for seasoning, add a good slug of extra virgin olive oil and serve with a bowl of Greek yogurt with crushed garlic and lemon wedges, more herbs and olive oil.
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Recipe Category Broth / Chicken

Freekeh with chilli-fried chicken, cumin and coriander-roast winter vegetables, tahini dressing

Freekeh with chilli-fried chicken, cumin and coriander-roast winter vegetables, tahini dressing

A healthy, earthy, Middle Eastern-inspiredensemble. I do make it with leftovers (it makes a little go a long way) but youcan also cook chicken especially for it – use skinless boneless thighs – asit’s a good party or lunch dish. Offer a bowl of yogurt flavoured with garlicon the side, and shreds of preserved lemon skin as well, as it’s goodcontrasted with sharp, bright flavours.
Portions:4
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Ingrediënten

FOR THE DRESSING

  • 200 ml 7fl oz tahini
  • 5 tbsp extra virgin olive oil
  • juice of ½ lemon or to taste
  • salt and pepper
  • 2 tsp sherry vinegar
  • 2 garlic cloves crushed

FOR THE DISH

  • 1 medium cauliflower
  • ½ tbsp coriander seeds toasted and crushed
  • ¼ tsp chilli flakes
  • extra virgin olive oil
  • 8 –12 slim carrots
  • 2 tsp cumin seeds
  • finely grated zest of 1 orange plus 2 tbsp orange juice
  • 200 g 7oz freekeh
  • juice of ½ lemon
  • 1 tbsp olive oil
  • 1 large onion finely sliced
  • 300 g 10½oz cooked chicken, torn into pieces
  • 2 tbsp roughly chopped coriander leaves
  • 2 tbsp roughly chopped flat-leaf parsley leaves
  • about ¼ tsp sumac

Instructies

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • To make the dressing, just whisk all the ingredients together in a jug, using a fork, with 75ml (2½fl oz) of warm water.
  • Different brands of tahini vary in thickness, so you may need to add more water accordingly, then adjust the seasoning (and that means lemon juice as well as salt and pepper) to taste.
  • Just as with a vinaigrette, you have to taste a tahini dressing as you go along to make sure you’re happy with it.
  • Break the cauliflower into florets and put them into a roasting tin.
  • Sprinkle with the crushed coriander seeds, chilli flakes, salt and pepper.
  • Drizzle with 2 tbsp of virgin oil and turn the cauliflower over with your hands to make sure it all gets coated.
  • Wash the carrots thoroughly.
  • If they’re young and I’ve been able to clean them well, I tend not to peel them.
  • Put these into another small roasting tin and add the cumin seeds, 1 tbsp more virgin oil, seasoning and the orange zest and juice.
  • Toss with your hands to mix.
  • Put the vegetables in the hot oven and cook for 30 minutes, turning them halfway through.
  • Meanwhile, cook the freekeh.
  • Put it into a saucepan and cover with water.
  • Bring to the boil, then reduce the heat and cook for 20–25 minutes, or until tender.
  • Drain and toss with seasoning, 4 tbsp of virgin oil and the lemon juice.
  • Heat the 1 tbsp of regular oil in a frying pan and sauté the onion until golden brown.
  • Add the chicken and cook until it is thoroughly hot.
  • Season.
  • Toss the freekeh with the chicken, onions, herbs and the roasted vegetables, being really careful not to break up the vegetables.
  • Serve on a heated platter or broad shallow bowl.
  • Drizzle the tahini dressing over the top (offer the rest in a bowl) and sprinkle on the sumac.
  • Serve immediately.
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Recipe Category Chicken
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