Chefs Series Part 2: Recipes To Make This Week

Food & Drink, Recipes, Restaurants

15th April 2020 | By Megan O'Reilly

PART TWO

Our weekly Chefs 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.

Let us bring the recipes to you…

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

METHOD

Make 42 mini spinach balls as follows:

1. Cook the spinach in slightly salted water for 2 minutes.
2. Drain and let cool.
3. Squeeze out all the water.
4. Cut the spinach coarsely with a knife (in order to create a well rounded finished spinach ball).
5. 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.
6. Cook the pasta to al dente in salted water – this may take from 10 to 15 minutes – drain and keep warm.
7. While the pasta is cooking heat the butter in a pan, add the garlic and chillies.
8. Then add the grated courgettes and pan fry for about a minute or two.
9. Add the cooked pasta into the pan and toss with the grated cheese.
10. Season to taste with salt and pepper.
11. Serve in a pasta bowl with spinach balls sprinkled over the top.

www.carluccios.com

Baked Apples & Custard

by Ian Daw, Executive Chef at Mama Shelter London

1. Using a spatula to turn the eggs will not agitate the proteins, this creates a deliciously velvety texture.
2. When mixing your eggs, scrape the bottom of the pan to fold your eggs over almost as though you’re creating layers.
3. When the eggs are no longer loose and they stay together they’re ready!
4. Add a sprinkling of chives on top of your eggs and take them out of the pan so they won’t continue to cook.
5. Place your perfectly cooked eggs between your warmed brioche bun.
6. Add Sriracha mayonnaise to give the dish a slight kick.
7. Add a slice of melted cheddar cheese on top. We use a mild variety so that the taste of the eggs isn’t overpowered.
8. Lastly, place caramelized onion on top of the creamy cheddar cheese.

www.eggslut.com

Tomato, Olive Oil and Parmesan Pasta

by Gary Foulkes, Executive Chef of South Place Hotel and Michelin-starred restaurant, Angler

www.southplacehotel.com
www.anglerrestaurant.com

Classic Beef Wellington

by Ben Kelliher, Excecutive Chef at The English Grill, The Rubens Hotel

INGREDIENTS:

• 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

METHOD:

1. Season the beef with black pepper.
2. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
3. 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.
4. Leave to cool completely.
5. Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes, until softened.
6. Increase the heat to high, and cook until the excess moisture has evaporated.
7. Turn into a bowl and leave to cool completely.
8. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
9. Wrap the beef and pâté mixture in the pastry (see method below).
10. Bake at 220°C (200°C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden.
11. Cover with foil after 30 minutes to prevent the pastry becoming too brown.
12. Leave to stand for about 10 minutes, then slice and serve with the gravy.

Individual Beef Wellingtons method:

1. Cut the raw beef into eight slices.
2. Brown the slices in a frying pan, cool, then wrap each one in pastry.
3. Bake for 25-30 minutes.
4. Wrapping the beef in pastry method:
5. Roll out 300g of the pastry to a 30 x 40cm rectangle.
6. Spread half of the pâté mixture down the middle, leaving a 10cm border on each side.
7. Remove the string from the beef and place the beef on the pâté mixture.
8. Cover with remaining pâté mixture.
9. Brush the pastry border with beaten egg.
10. Fold the short sides of the pastry over the beef.
11. Fold over the long ends and turn the parcel over.
12. Brush with beaten egg.
13. Roll out the remaining pastry, and cut into strips, 5mm wide.
14. Arrange in a lattice pattern on top of the pastry, then glaze the strips with beaten egg.

www.rubenshotel.com

METHOD:

1. 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.
2. The rice should be cooked just past ‘al dente’ but not too soft so it’s overcooked.
3. Add the almond essence then pour into a bowl and finish with Amarena cherries and toasted almonds.

www.loyaltavern.co.uk

Cheesy Pasta Bake

by Kerth Gumbs, Head Chef at Ormer, Mayfair

www.flemings-mayfair.co.uk
 
Looking for more recipes?
Chefs Lockdown Series Part 1
Chefs Lockdown Series Part 3
and Chefs Lockdown Series Part 4