Chargrilled spicy cauliflower with coriander yoghurt (pictured above)
Prep 10 min
Marinate 1 hr-plus
Cook dinner 20 min
Serves Four as a starter or aspect
2-Three purple chillies, stem, seeds and pith eliminated and discarded, flesh roughly chopped (20g internet weight)
1 medium purple pepper, stem, seeds and pith eliminated and discarded, flesh roughly chopped (120g internet weight)
50ml olive or sunflower oil
100g piquillo peppers from a jar, drained and roughly chopped
1 tsp sea salt
1 tsp sugar
¾ tbsp sherry vinegar
1 giant cauliflower, trimmed and reduce into quarters
100g contemporary coriander
500g Greek yoghurt
1 massive pinch sizzling dry chilli flakes, or to style
20ml maple syrup
50g pistachios, shelled and roughly chopped
1½ tbsp picked flat-leaf parsley, roughly chopped
Put the primary seven components in a blender and blitz to a paste.
Carry a big pan of salted water to a boil, blanch the cauliflower quarters for 90 seconds, then switch to a colander to chill. As soon as cool sufficient to deal with, unfold the pepper paste all around the cauliflower and go away to marinate for at the very least an hour.
Mix the coriander with 100g yoghurt, then fold this into the remainder of the yoghurt and put aside. Combine the chilli flakes into the maple syrup.
Warmth a griddle pan (or barbecue) till extremely popular, then char the cauliflower quarters on all their flat surfaces for about 5 minutes on both sides, till a skewer goes by way of simply. As soon as totally charred and cooked by way of, brush with the chilli maple syrup and serve topped with the coriander yoghurt and a sprinkling of pistachios and parsley.
Soak 24-48 hr
Prep 10 min
Cook dinner 1 hr
Serves 4-6 as a starter or snack
2 heads garlic, plus 1 peeled clove additional
200g piece dried salt cod, soaked in chilly water for 24-36 hours, altering the water each 12 hours (375g rehydrated weight)
1 bay leaf
2 black peppercorns
500g dried chickpeas, soaked in chilly water for 12 hours (1kg rehydrated weight)
2½-Three tbsp picked flat-leaf parsley
1 massive pinch smoked paprika
Sea salt and black pepper
Vegetable oil, for frying
Lemon wedges, to serve
Warmth the oven to 180C (160C fan)/350F/fuel 4. Put the entire garlic heads in a small oven dish, drizzle with slightly oil, then roast for 40 minutes. Take away and, when it’s cool sufficient to deal with, squeeze out the flesh and push by way of a positive sieve to make a clean puree.
In the meantime, put the drained salt cod in a saucepan with the bay leaf, peppercorns and garlic clove, add water simply to cowl, convey to a boil, then flip all the way down to a simmer for eight minutes. Drain the cod, protecting the water and discarding the bay, peppercorns and garlic, then go away to chill. As soon as the fish is cool sufficient to deal with, peel off and discard the pores and skin, then flake the flesh and examine for any bones.
Drain the soaked chickpeas – they need to now weigh about 1kg – tip right into a blender and blitz to a rough paste. Add the garlic puree, parsley and paprika, and blitz once more, then slowly add the reserved cod cooking water till the combination is the consistency of a thick hummus, then mix within the flaked fish. Pull off a small piece and fry in slightly oil to check the feel; add extra cooking water to the bottom combine as needed, season to style, then refrigerate till you’re able to prepare dinner.
Fill a nonstick, high-sided frying pan with 1cm vegetable oil. Fastidiously drop quenelle-shaped tablespoons of the fritter combination into the oil (about 25g every) and fry for 90 seconds to 2 minutes on both sides, till golden and crisp on the surface and creamy within the center. (Form any extra combine into fritters and freeze – they are often cooked from frozen, and can take six to eight minutes.)
Serve with lemon wedges for squeezing over and, should you like, some aïoli for dipping.
In Portugal, that is at all times cooked over wooden or coals, however should you don’t have a barbecue, you possibly can nonetheless get a reasonably good approximation in a home oven. Coat the hen in olive oil, season throughout with salt and roast, ideally on a trivet, in a 200C (180C fan)/390F/fuel 6 oven for 45 minutes to an hour, relying on the scale of the chicken – it ought to have a fantastically crisp pores and skin and the juices ought to run clear from the thickest components. Then glaze as within the technique beneath – make the glaze at the very least a day forward.
Prep 15 min
Steep 1 day
Cook dinner 45 min
For the glaze
500ml sunflower oil
25g peeled garlic
15ml lemon juice
2-Three tsp extra-hot chilli flakes, or to style
⅓ tsp salt
For the hen
1 hen (900g-1kg), free-range for desire, reverse spatchcocked (ie, reduce by way of the breast quite than the spine – ask a butcher to do that, if want be)
100ml glazing oil (see above)
No less than a day forward, put all of the glaze components in a blender and blitz clean, then tip right into a container and refrigerate. This makes extra glaze than you want for this dish, however it’s probably not price making in smaller portions, and the surplus retains within the fridge for as much as a fortnight; use it to marinate or glaze all types.
Get the barbecue going – in Portugal, piri-piri hen is at all times cooked over charcoal or wooden, by no means fuel (having stated that, see notice above). As soon as the charcoal is prepared, liberally season the chicken throughout with salt, then lay it pores and skin aspect down on the grill and go away for 3 minutes. Flip, prepare dinner for a minute extra, then flip once more and repeat, till the chicken is cooked by way of (it ought to have an inside temperature of 75C) and the pores and skin is crisp; this could take about 25 minutes in all. (To examine it’s finished, use a knife to pierce between the thighs and breast bone: the flesh must be white and agency and the juices ought to run clear.)
As soon as the hen is finished, raise it off the grill, paint throughout with glaze and go away to relaxation in a heat spot for 5 minutes. Switch the chicken to a board, reduce it in half down the centre of the backbone, then reduce every half into 5. Brush the hen items with extra glaze, ensuring they’re all effectively coated, then switch to a warmed platter, and brush with glaze one last time. Serve with chips and a inexperienced salad.
Pastel de nata
Prep 10 min
Cook dinner 45 min, plus chilling
For the tarts
1 sheet ready-rolled puff pastry
660ml entire milk
1 large strip lemon zest
½ cinnamon stick
100g robust flour
eight egg yolks, whisked
1 entire egg, whisked
Floor cinnamon, for dusting (optionally available)
For the syrup
500g caster sugar
1 cinnamon stick
Zest of 1 lemon, plus 30ml freshly squeezed juice
Zest of 1 orange
Lay the pastry sheet on a worktop, then roll up right into a sausage (it must be about the identical measurement as a regular rolling pin). Reduce into 2cm-thick discs, and place a disc in the midst of 20 greased moulds in two 12-hole muffin tins. With moist fingers, push the dough to fill the bottom of the mould after which up the edges, to make a good, skinny lining, then put the tin within the freezer to relaxation and set.
Put all of the syrup components in a small pan, convey to a boil, stirring to dissolve the sugar, prepare dinner till it hits 106C, then flip off the warmth and go away to chill.
Now for the filling. Put 460ml of the milk in a pan with the lemon zest and cinnamon stick, convey to a simmer, then flip off the warmth, stir within the butter till melted and go away to chill slightly. In the meantime, put the remaining milk in a bowl, then add the 2 flours little by little, to include. When the milk within the pan is heat, add the flour combine and prepare dinner on low warmth, stirring consistently, till it begins to thicken – about 5 to 10 minutes. Flip off the warmth, stir in all however a tablespoon or so of the syrup, then move by way of a positive sieve and go away to chill. As soon as cool, refrigerate and go away to thicken.
Warmth the oven to its highest setting – ie, 240C (220C fan)/465F/fuel 9. Combine the egg yolks and entire egg into the custard till mixed, then rigorously pour into the frozen pastry moulds till crammed as much as 2mm from the highest – about 80ml per tart. Bake for eight or 9 minutes, till the custard begins to caramelise and blister and the pastry turns golden brown. Fastidiously switch the pastels from their moulds to a rack, spray the tops evenly with the reserved syrup and go away to chill and set for at the very least half an hour. Mud with slightly cinnamon, should you like, and serve heat or at room temperature.
• Recipes by Lucien Inexperienced, head chef, Casa do Frango, London.
— to www.theguardian.com