Our weekly Chefs Lockdown Series is back for Part Two and brings with it another line-up of recipes from the capital’s top chefs. We’re on a mission to make mealtimes more exciting and expand your repertoire in the kitchen. On the menu this week we have everything from a classic beef Wellington to wow with at the weekend to an easy four-ingredient pasta, nostaglic rice pudding to Eggslut’s signature egg bap.
If you’re missing your favourite restaurants or just dining out in general, let us bring the recipes to you…
from the team at Carluccio’s
INGREDIENTS FOR THE SPINACH BALLS
- 100 g breadcrumbs – dry
- 2 eggs
- 1/2 garlic clove very finely chopped
- 50g finely grated Parmigiano Reggiano
- Ground black pepper to taste
- Salt to taste
- Nutmeg – very small pinch
- 300g cooked spinach
- Olive oil for shallow frying
FOR THE PASTA:
- 120g butter
- 30g red chillies finely chopped
- 3 medium courgettes finely grated
- 4 garlic cloves finely chopped
- 250g freshly grated Parmigiano Reggiano
- 750g largest penne
Make 42 mini spinach balls as follows:
- Cook the spinach in slightly salted water for 2 minutes.
- Drain and let cool.
- Squeeze out all the water.
- Cut the spinach coarsely with a knife (in order to create a well rounded finished spinach ball).
- In a bowl place the chopped spinach, garlic, eggs, nutmeg and mix well, add in the Parmesan then half the breadcrumbs; season with salt and pepper. Roll and fry one ball. Taste and check consistency. Add a little more breadcrumbs or seasoning if needed. Fry until golden.
- Cook the pasta to al dente in salted water – this may take from 10 to 15 minutes – drain and keep warm.
- While the pasta is cooking heat the butter in a pan, add the garlic and chillies.
- Then add the grated courgettes and pan fry for about a minute or two.
- Add the cooked pasta into the pan and toss with the grated cheese.
- Season to taste with salt and pepper.
- Serve in a pasta bowl with spinach balls sprinkled over the top.
INGREDIENTS FOR THE APPLES
- Two apples
- 40g butter
- 2 tablespoons sugar
FOR THE CREME ANGLAISE
- Two egg yolks
- 40g castor sugar
- 250ml milk
- Core the apple and cut in half through the equator of the apple. Fill the centres with butter and brown sugar. If you have sultanas, cinnamon, nuts these extras are great.
- Bake at 180 for around 20-25 mins
- Warm the milk slowly to the boil. Meanwhile whisk the yolks and sugar together. Once the milk has heated, add a small amount to your yolk mixture and whisk, this is to temper the eggs so that you don’t scramble them.
- Now add your warm yolk mix to the rest of the milk and keep whisking to thicken. You can add a cornflour and water paste if you prefer a thicker custard. If you have vanilla bean paste or essence add a drop of this too.
- Pour the warm anglaise over your soft, baked apples.
The Fairfax Egg Roll
by Bruno Pires, Chef and Head of Operations at Eggslut UK
- 2 eggs
- Knob of butter
- Chives to garnish
- 1 brioche bun (or whatever bun you can get hold of)
- 1 slice of cheddar cheese
- Sriracha mayonnaise to taste
- Start with a cold pan, crack your eggs in straight in and throw in a nub of butter. Stir the eggs and butter together before turning on the heat.
- When the yolks and the whites of the eggs have created a uniform colour, it’s time to put your pan on the heat.
- Using a spatula to turn the eggs will not agitate the proteins, this creates a deliciously velvety texture.
- When mixing your eggs, scrape the bottom of the pan to fold your eggs over almost as though you’re creating layers.
- When the eggs are no longer loose and they stay together they’re ready!
- Add a sprinkling of chives on top of your eggs and take them out of the pan so they won’t continue to cook.
- Place your perfectly cooked eggs between your warmed brioche bun.
- Add Sriracha mayonnaise to give the dish a slight kick.
- Add a slice of melted cheddar cheese on top. We use a mild variety so that the taste of the eggs isn’t overpowered.
- Lastly, place caramelized onion on top of the creamy cheddar cheese.
- 2 finely diced onions
- 4 cloves of chopped garlic
- 2 tins of chopped tomatoes
- 100g tomato paste
- Salt and pepper
- Simply sweat off the onions and garlic (without colour) in a little oil until soft.
- Add the tinned tomatoes and the tomato paste. Season with salt and pepper.
- Simmer on a low heat for around 25 minutes or until the sauce has thickened.
- Cook your spaghetti and drain , coat in a little olive oil and place in the bowl.
- Spoon some of the sauce over the top of the spaghetti and finish with fresh grated Parmesan, olive oil and if you have it fresh basil and some garlic pepper.
- This is a great base to add other ingredients to such a prawns , scallops or clams or to keep it vegetarian a lovely ripped mozzarella.
Classic Beef Wellington
by Ben Kelliher, Excecutive Chef at The English Grill, The Rubens Hotel
- 1.5 kg of beef fillet, trimmed and tied
- Salt and black pepper
- 2 tbsp sunflower oil
- 45g of butter
- 1 small onion, finely chopped
- 250g of flat mushrooms, finely chopped
- 175g smooth liver pâté
- 400g ready-made puff pastry
- 1 egg, beaten
- Season the beef with black pepper.
- Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
- Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C (200°C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done.
- Leave to cool completely.
- Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes, until softened.
- Increase the heat to high, and cook until the excess moisture has evaporated.
- Turn into a bowl and leave to cool completely.
- Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
- Wrap the beef and pâté mixture in the pastry (see method below).
- Bake at 220°C (200°C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden.
- Cover with foil after 30 minutes to prevent the pastry becoming too brown.
- Leave to stand for about 10 minutes, then slice and serve with the gravy.
Individual Beef Wellingtons method:
- Cut the raw beef into eight slices.
- Brown the slices in a frying pan, cool, then wrap each one in pastry.
- Bake for 25-30 minutes.
- Wrapping the beef in pastry method:
- Roll out 300g of the pastry to a 30 x 40cm rectangle.
- Spread half of the pâté mixture down the middle, leaving a 10cm border on each side.
- Remove the string from the beef and place the beef on the pâté mixture.
- Cover with remaining pâté mixture.
- Brush the pastry border with beaten egg.
- Fold the short sides of the pastry over the beef.
- Fold over the long ends and turn the parcel over.
- Brush with beaten egg.
- Roll out the remaining pastry, and cut into strips, 5mm wide.
- Arrange in a lattice pattern on top of the pastry, then glaze the strips with beaten egg.
- Add the rice, almond milk and sugar to a saucepan. Gently simmer and cook for about 30 minutes, adding more milk if needed, stir occasionally so it doesn’t catch on the bottom.
- The rice should be cooked just past ‘al dente’ but not too soft so it’s overcooked.
- Add the almond essence then pour into a bowl and finish with Amarena cherries and toasted almonds.
- 500g penne pasta (macaroni, fusilli or penne are usually my favourites for this dish)
- 500g milk
- 50g butter
- 50g flour
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, chopped
- 1 tsp ground white pepper
- 1 tsp dried oregano
- 3g Maldon salt
- 100ml olive oil
- 400g tinned tomatoes
- 100g Red Leicester cheese
- 100g cream cheese
- 50g grated Parmesan
- Place the pasta to cook for 9 minutes in boiling water, then remove and strain. Reserve 200g of this water for the tomato base later. Drizzle the pasta with a little oil and leave to the side.
- Place a pan on medium heat with oil, add the chopped onion, carrot, garlic and tinned tomatoes and pour in the pasta water. Cook slowly for 5 minutes, then remove from the heat. Place in a baking tray and leave aside.
- In another pan, add the butter, flour, pepper and salt. Cook for 3 minutes slowly – you should have a little paste forming.
- Then add the milk using a whisk and keep whisking until the milk thickens. Once it does, remove from heat add the oregano, all the cream cheese, half the Red Leicester and Parmesan. This should give you a creamy cheese sauce.
- Pour this mix over the pre-cooked pasta, and then pour the pasta onto the tomato mix in the baking tray. To finish, add the rest of the grated Parmesan on top and place in oven for 12 minutes at 180 degrees.
Want to see more in this series?
- Chefs Lockdown Series: 8 Quarantine Recipes To Make This Week
- Chefs Lockdown Series Part 3: 12 Recipes To Make This Week
- Chefs Lockdown Series Part 4: 8 New Recipes To Add To Your Repertoire
- Chefs Lockdown Series Part 5: 7 Recipes To Make This Week
- Chefs Lockdown Series Part 6: 9 New Recipes To Make This Week
- Chefs Lockdown Series Part 7: 7 New Recipes To Make This Week
- Chefs Lockdown Series: 8 Quarantine Recipes To Make This Week