Wednesday 26 July 2017

Rick Stein's favourite European recipes

Sicillian fritella risotto extracted from Rick Stein’s Long Weekends by Rick Stein, with photography by James Murphy, (BBC Books, hardback €29)
Sicillian fritella risotto extracted from Rick Stein’s Long Weekends by Rick Stein, with photography by James Murphy, (BBC Books, hardback €29)
Huevos a la flamenco, Extracted from Rick Stein's Long Weekends by Rick Stein, with photography by James Murphy, (BBC Books, hardback €29)
Smashed liquorice meringues, Extracted from Rick Stein's Long Weekends by Rick Stein, with photography by James Murphy, (BBC Books, hardback €29)
Rick Stein's Long Weekends by Rick Stein, with photography by James Murphy, (BBC Books, hardback €29)

Inspired by his travels around Europe, Rick Stein's offerings are both luscious and indulgent - perfect for the weekend.

SICILIAN FRITELLA RISOTTO

Serves 4

Ingredients

3 globe artichokes

Juice 1 lemon or 1 tbsp white wine vinegar

1-1.2 litres vegetable stock

40g butter

3 tbsp olive oil

1 onion, chopped

1 clove garlic, chopped or grated

300g arborio or carnaroli rice

125ml dry white wine

200g fresh broad beans, double podded if not young (600-700g weight in pods)

200g fresh peas (about 600g weight in pods)

Zest and juice ½ small lemon

½-1 tsp salt

8 turns black peppermill

70g pecorino, freshly grated

Method

Prepare the globe artichokes. Remove the stem to within 1cm of the base. Peel off the outer leaves until you reach the pale-coloured centre. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into 6 wedges and plunge into a bowl of cold water to which you've added the lemon juice or vinegar to prevent it discolouring.

Heat the stock in a saucepan. Melt half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5 to 10 minutes until soft.

Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice, then start adding the vegetable stock a ladleful at a time, stirring until it is absorbed, which will take about 20 minutes.

After about 12 minutes, in a separate pan, cook the artichoke wedges in boiling water for 5 to 7 minutes until tender. Remove from the water and set aside. Add the broad beans and peas and boil for about 3 minutes, then drain.

Add the cooked vegetables to the risotto and heat through.

Remove from the heat and stir through the lemon zest and juice, the remaining butter, salt to taste, pepper and half the pecorino cheese. Serve immediately with the rest of the pecorino cheese.

HUEVOS A LA FLAMENCO (FLAMENCO EGGS WITH TOMATO & SERRANO HAM)

2016-10-29_lif_25254812_I1.JPG
Huevos a la flamenco, Extracted from Rick Stein's Long Weekends by Rick Stein, with photography by James Murphy, (BBC Books, hardback €29)
 

Serves 4

Ingredients

4 tbsp olive oil

1 small onion, chopped

1 clove garlic, chopped

80g serrano ham, chopped

1 tsp hot smoked paprika (pimentón picante)

8 large tomatoes (about 750g), skinned and chopped, or 2 x 400g tins of peeled plum tomatoes

1 tsp tomato paste

75g peas, fresh or frozen

100g fine green beans

4 eggs

12 slices chorizo sausage

1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar)

Salt and freshly ground black pepper

Small handful flat-leaf parsley, chopped, to serve

For the griddled bread:

4-8 thick slices bread

1 clove garlic, halved

2 tbsp olive oil

Method

Heat the oil in a large frying pan or shallow casserole about 28cm in diameter over medium-low heat. Cook the onion and garlic until soft, 5 to 10 minutes. Add the ham and the pimentón picante, fry for 3 minutes, then add the chopped tomatoes and tomato paste. Cover the pan and cook until the tomatoes are reduced and pulpy, about 10 to 15 minutes.

Cook fresh peas for 3 minutes, then drain and refresh under cold water; frozen peas do not require precooking. Cook the green beans for 4 minutes, then drain and refresh under cold water. Heat the oven to 200°C/gas 6, unless you choose to finish cooking on the hob. Scatter the peas and beans over the tomato sauce in the pan. Break the eggs into the sauce. Arrange the chorizo slices around the eggs, and the red pepper strips over and around the eggs. Season with salt and pepper.

Bake until the egg whites are set and the yolks still soft, about 10 to 15 minutes, checking after 10. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 to 15 minutes. Meanwhile, rub the bread with the garlic, brush with the olive oil and griddle it on a ridged pan or in a frying pan. Scatter the chopped parsley over the dish and serve with griddled bread.

SMASHED LIQUORICE MERINGUES WITH BERRIES & CHOCOLATE CREAM

2016-10-29_lif_25255012_I2.JPG
Smashed liquorice meringues, Extracted from Rick Stein's Long Weekends by Rick Stein, with photography by James Murphy, (BBC Books, hardback €29)
 

Serves 6-8

Ingredients

4 egg whites

Pinch salt

200g caster sugar

1-2½ tsp liquorice powder

½ tsp black food colouring (optional)

500ml double cream

225g chocolate (70pc cocoa solids), 200g chopped, 25g for shavings

150g fresh raspberries

100g fresh redcurrants

Method

Heat the oven to 100°C/gasª. Line a baking sheet with baking parchment. Place the egg whites and salt in a large metal bowl and, using an electric whisk, begin whisking on medium speed.

When you reach soft floppy peak stage, add a third of the sugar and the liquorice powder. Keep whisking, and when incorporated add another third, then the final third, and bring together to a fairly stiff glossy mixture. If using food colouring, stir through to give a marble effect.

Dollop the mixture into piles on the lined baking sheet. Bake for about 1ƒ to 2 hours or until dry and crisp. Remove and cool. Store in an airtight tin if not using immediately.

Make a ganache. Scald 200ml of the double cream in a pan (bring just to the boil then take immediately off the heat) and pour it over the chopped chocolate in a bowl. Stir until the cream has melted. Allow to cool to room temperature; do not refrigerate.

When you are ready to serve, use a balloon whisk or electric beater to incorporate the remaining cream into the ganache. It tends to stiffen when left to stand, so make last minute for a light mousse-like texture.

To serve, dollop the chocolate cream along the centre of a large oval platter. Break up the meringues and scatter them over the top, along with the raspberries and redcurrants. Finish with chocolate shavings.

Irish Independent

Promoted articles

Editors Choice

Also in Life