Better of British: Yotam Ottolenghi’s recipes for sausage pie, cherry lollies and peach shortcake | Meals

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Ice lollies, sausage rolls, piccalilli yoghurt and peaches and cream: these are my contributions to all of the plates, platters and trays of meals which can be going to be carried outside, arrange on tables and shared with buddies and neighbours this weekend – and, hopefully, over the course of the entire summer time. There’s one thing so brilliantly English and eccentric about hanging out the bunting and stopping the visitors. And, in fact, one thing so unbelievable about doing the identical job for 70 years. Seventy years!Jubilee sausage pie with piccalilli yoghurtThese are nice to eat by hand – and so good for a road social gathering – however they will also be changed into a meal if served with an excellent inexperienced salad. The pie will be made a day forward, if you happen to like, able to be baked on the day.Prep 25 minCook 55 minServes 10-123 tbsp olive oil 3 onions, peeled and finely chopped (540g)Salt and black pepper6 garlic cloves, peeled and crushed 4 tsp hawaij spice (or medium curry powder) 300g piccalilli (do-it-yourself or purchased)800g pork sausages, casings eliminated and discarded (750g) 50g parsley, finely chopped25g chives, finely chopped 230g stale white bread, crusts minimize off, roughly blitzed into crumbs (130g)2 sheets ready-rolled all-butter puff pastry (39cm x 23cm) 1 egg, crushed 120g Greek yoghurtPut a big saute pan on a medium-high warmth, add the oil, onions and half a teaspoon of salt, and cook dinner, stirring sometimes, for 20 minutes, till softened and golden. Stir within the garlic and hawaij, cook dinner, stirring, for an additional three to 5 minutes, till aromatic, then take off the warmth and go away to chill.As soon as it’s cool, switch the onion combination to a big bowl and add 100g of the piccalilli, the sausage meat, parsley, chives and bread. Combine to mix, then put aside.Line a big baking tray with greaseproof paper and lay one sheet of the puff pastry on high. Brush half the egg everywhere in the pastry, then evenly unfold the sausage combination on high, leaving a 2½cm border throughout the sting.Put the second sheet of puff pastry on a chunk of greaseproof paper that’s barely bigger than the pastry and press flippantly throughout with a rolling pin to stretch it out by 1cm. Gently elevate the pastry and lay it on high of the sausage combine, urgent down flippantly to seal – don’t press down proper on the edges, or the pastry gained’t puff up and go flaky whereas baking.Brush the highest of the pastry with the remaining egg, then, utilizing a pointy knife, make about 30 x 2½cm scores alongside the entire size of the pastry, to reveal the filling. Chill for 20 minutes, to set the pastry.Warmth the oven to 220C (200C fan)/425F/gasoline 7. Bake the pie from chilly for 30-35 minutes, till deeply golden, then take away, fastidiously switch to a rack (this may cease it getting a soggy backside), and go away to chill for no less than an hour, or longer if doable.In the meantime, make the piccalilli yoghurt. Put the remaining 200g piccalilli within the bowl of a small meals processor and blitz easy. Scrape right into a small bowl and blend with the yoghurt and an eighth of a teaspoon of salt.Minimize the pie into squares and serve heat or at room temperature with the piccalilli yoghurt on the aspect.Bitter cherry and coconut lolliesYotam Ottolenghi’s bitter cherry and coconut lollies. {Photograph}: Louise Hagger/The GuardianBritish cherry season is brief however very candy, so benefit from it when you can. In the event you’re making these for grownups, take into account including a tablespoon of kirsch to the combination earlier than freezing it.Prep 35 minFreeze In a single day Makes 64 tbsp dried hibiscus600g ripe cherries, pitted4 tbsp golden syrup100g caster sugar2 limes – zest finely grated, to get 1 tsp, the remainder juiced, to get 2 tbsp 30g desiccated coconutPut the hibiscus leaves in a small saucepan with 300ml chilly water and convey to a boil. Simmer for a minute, then take off the warmth and go away to steep for 5 minutes.In the meantime, put the cherries, golden syrup and sugar in a medium saucepan, then use a potato masher or fork to burst the cherries. Pressure the hibiscus liquid into the cherry combination (discard the leaves), then convey to a boil. Cook dinner for 3 to 5 minutes, till the combination thickens barely, then take off the warmth and go away to chill.Tip the cherry combination right into a blender with the lime zest and juice, blitz for a minute till easy, then fine-strain right into a jug, urgent down on the solids as you go; discard the solids. Divide the combination between six ice lolly moulds (or extra in case your moulds are on the small aspect), and freeze in a single day.Subsequent day, run every mould underneath working heat water for about 15 seconds, then give it a mild squeeze to dislodge the lolly. Put the lollies on a small tray lined with greaseproof paper, spacing them nicely aside, and return to the freezer till you’re able to eat them.To serve, sprinkle every lolly with a beneficiant quantity of desiccated coconut and put the remainder in a bowl alongside for dipping.Peach and tahini cream shortcakesYotam Ottolenghi’s peach and tahini cream shortcakes. {Photograph}: Louise Hagger/The GuardianYou want actually ripe peaches for this: in the event that they’re not, use one other fruit as an alternative – strawberries and apricots each work nicely. You possibly can poach the peaches a day forward, however they need to be eaten on the day they’re baked.Prep 15 minChill 30 min+Cook dinner 45 minMakes 10For the shortcake 375g plain flour, plus further for dusting2½ tsp baking powder ¼ tsp bicarbonate of soda¾ tsp salt60g golden caster sugar 175g fridge-cold unsalted butter,minimize into 1cm cubes140ml fridge-cold buttermilk140ml fridge-cold double cream, plus further for brushing2 tsp vanilla bean paste 1½ tbsp demerara sugarFor the peaches 200g golden caster sugar4 limes – zest finely grated, to get 3 tsp, and juiced, to get 75ml 20g ginger, peeled and finely grated A pinch of salt 1kg ripe peaches (or apricots or strawberries), minimize into 1cm-thick slicesFor the tahini cream 360ml double cream 75ml tahini 2 ½ tbsp golden caster sugar 1 tsp vanilla bean pasteFirst make the shortcake. Put the flour, baking powder, bicarb, salt and caster sugar within the massive bowl of a meals processor and pulse a couple of times to combine. Add the butter, pulse 5 or 6 instances, till it’s damaged down into pea-sized items, then tip into a big bowl and put aside. (In case your kitchen is heat, put the bowl within the fridge so the dough stays as chilly as doable.In a small bowl, combine the buttermilk, double cream and vanilla bean paste. Make a nicely in the midst of the dough combination, pour within the cream combination and blend gently along with your fingers till it comes collectively right into a shaggy mass. Tip out on to a big sheet of greaseproof paper and use the paper that will help you compress it right into a rectangle.Mud a rolling pin with flour and barely sprinkle some on high of the dough and paper, too. Ranging from the centre, flippantly roll out the dough into a bigger, roughly 1cm-thick rectangle. Utilizing a pointy knife, minimize the dough widthways into three equal rectangles, then mud with extra flour and stack them up, utilizing a hand to press them collectively on the edges to make them even. Minimize the dough stack widthways in half, then stack the 2 halves on high of one another, so that you now have a pile of six dough rectangles.Frivolously roll out the dough once more, this time to a 2½cm-thick 20cm x 10cm rectangle – be mild, as a result of it is a tender dough – then minimize this into 10 equal squares. Line a big tray (that may slot in your fridge) with greaseproof paper, lay the shortcakes on high and chill within the fridge for no less than half-hour and as much as an hour (you wish to bake these from chilly).Warmth the oven to 200C (180C fan)/390F/gasoline 6. In the meantime, poach the peaches. Put the sugar, 200ml water, lime zest, ginger and salt in a medium saucepan on a excessive warmth, and cook dinner for 10-Quarter-hour, till very thick and effervescent furiously. Flip down the warmth to medium, stir within the sliced peaches and cook dinner for an additional minute, till the fruit is tender, however not falling aside. Take off the warmth, stir within the lime juice, then switch to a bowl and go away to chill.Take the shortcake tray out of the fridge, brush the tops flippantly with a few of the cream and generously sprinkle over the demerara sugar. Bake for 20 minutes, till golden brown, then switch to a rack to chill.In the meantime, put all of the tahini cream components in a medium bowl, whisk to tender peaks and refrigerate till able to serve.As soon as they’re cooked, fastidiously minimize every shortcake in half widthways. Spoon a few of the peach combine over the underside half of every shortcake, dollop on a beneficiant spoonful of tahini cream, high with the opposite shortcake half and serve.

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