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Tasty recipes from James Martin’s new cookbook

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Crisp brioche with raspberries and matcha almond frangipane

tart brioche with raspberries and matcha almond frangipane

Matcha is a Japanese green tea that has become more widely available in recent years. It is fantastic for patisserie and chocolate recipes.

Serves 6

  • 1 egg
  • 100ml (3½fl oz) whole milk
  • 250g (9oz) T45 flour (French white flour, available online, try shipton-mill.com, or use the best quality bread flour from the supermarket)
  • 25g (1oz) caster sugar
  • 5 g (1/8 oz) salt
  • 25g (1oz) yeast
  • 25g (1oz) butter, plus extra for greasing
  • 150g (5½oz) raspberries
  • Icing sugar, sifted, for dusting

For the matcha almond frangipane

  • 50g (1¾oz) butter, softened
  • 50 g caster sugar
  • 1 egg
  • 15 g (½oz) flour, sifted
  • 10g (¼oz) matcha green tea powder, plus extra for dusting
  • 50g (1¾oz) ground almonds

To serve

Cream

Grease the bottom of a 25 cm wide and 4.5 cm deep cake tin and line it with baking paper.

Place the egg and milk in the bowl of a stand mixer with dough hook attachment and beat. Mix in the flour, sugar, salt and yeast and add the butter when the dough starts to come together. Knead until it has an elastic consistency. To test, take a piece of dough and stretch it into a thin film in the center without breaking. Hold this up to the light: if you can see the light through the dough, it’s ready.

Cover with a clean tea towel and let rest at room temperature for 1 hour. Then roll it into a ball, wrap in cling film and let it rest in the fridge for at least 3 hours or overnight.

To make the matcha almond frangipane, mix the butter and sugar in a stand mixer until light and fluffy. Add the egg and mix until fully incorporated. Add the flour, matcha powder and ground almonds.

Place the dough in the mold and lightly press the sides to create a crater for the almond paste. Spread the paste evenly over the center of the dough and press on half of the raspberries. Let rise in a warm place for about 2 hours, or until the dough has doubled in size. Preheat the oven to 180°C/fan 160°C/gas mark 4.

Bake the pie for 35-40 minutes until golden brown. Transfer to a wire rack, still in the can, to cool to room temperature. Sprinkle with the remaining raspberries, sprinkle with sifted icing sugar and additional matcha tea powder and serve with clotted cream.

Roast crab with lime and chili butter

Roast crab with lime and chili butter

Roast crab with lime and chili butter

This can be served on warm toast or simply melted into a dish, bringing out the flavors of the kaffir lime leaves.

Serves 2

  • 100g (3½oz) butter, softened
  • Zest and juice of 2 limes
  • 2 kaffir lime leaves, finely chopped
  • 1 stick lemongrass, finely chopped
  • 4 spring onions, chopped
  • 2 tbsp fresh chopped coriander, plus extra to serve
  • 1 red pepper, finely chopped
  • Sea salt and freshly ground black pepper
  • 300g (10½oz) white crab meat
  • Toasted sourdough, to serve

Preheat oven to 200°C/convection 180°C/Gas 6. Beat butter, lime zest and juice, kaffir lime leaves, lemongrass, spring onions, coriander and chilli. Season with salt and pepper.

Spoon the crab meat into 2 ovenproof dishes and cover with the butter mixture. Place on a baking sheet and roast for 10 minutes, or until warm and bubbly. Sprinkle with the extra coriander and serve immediately, with some toasted sourdough.

Shortbread with strawberries and cream

Shortbread with strawberries and cream

Shortbread with strawberries and cream

There are few ingredients in this recipe; it relies on good quality butter, flour and sugar. If your mixture is a little too dry, add a little cold water, but not too much – you won’t be making a pastry!

Makes 20

  • 250 g cold butter, cubed
  • 110 g caster sugar, plus extra for sprinkling
  • 360g (12½oz) chilled flour, plus extra for dusting
  • 1 tbsp water

To serve

Fresh strawberries and clotted cream

Preheat the oven to 170°C/fan 150°C/gas 3. In a large bowl, combine the butter, sugar and flour and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the tablespoon of water to form a dough.

Roll out the dough roughly on a lightly floured surface and press into a 20 x 15 cm baking tin. Sprinkle with caster sugar, prick with a fork and refrigerate for 20 minutes.

Bake for 10-15 minutes and let cool in the tin on a wire rack. Cut into 20 rectangles and serve with strawberries and cream.

Pan-seared halloumi-style cheese with chili jam and buttered croutons

Pan-seared halloumi-style cheese with chili jam and buttered croutons

Pan-seared halloumi-style cheese with chili jam and buttered croutons

This dish is very popular at my restaurant in Chewton Glen; we use Briddlesford halloumi-style cheese from the Isle of Wight with a simple chilli jam, both of which are delicious with the Italian chicory, radicchio.

Serves 4

  • 180g Briddlesford halloumi-style cheese (or any other halloumi cheese), sliced
  • 1 head radicchio (or endive), leaves separated
  • 1 bunch watercress
  • French vinaigrette

For the chili jam

  • 2 red onions
  • 2 red peppers
  • 2 red peppers
  • 5 cloves of garlic
  • 250g (9oz) canned plum tomatoes
  • 150g (5½oz) soft brown sugar
  • 125 ml (4fl oz) red wine vinegar
  • 1 lemongrass stalk, peel removed and finely diced

For the braised Roscoff onions

  • 2 Roscoff onions (sweet pink onions) or Spanish white onions (or other sweet white onions, from larger supermarkets), unpeeled
  • A sprig of thyme
  • 500ml (18fl oz) of water
  • 1 tsp salt
  • 50g (1¾oz) butter

Until sinheritance

  • 15 g (½oz) nigella seeds
  • 100g (3½oz) sourdough croutons, baked in 75g (2¾oz) butter

Start by making the chili jam. Blend all the ingredients for the jam to a fine pulp. Add to a saucepan and cook over low heat for 20 minutes until mixture has thickened and has a compote texture. Cool and set aside.

For the braised onions, cook the onions with the thyme, water and salt for 40 minutes. Let them cool in their liqueur, cut them in half and remove the skin. Return to the pan along with the butter and cook over high heat for 5-8 minutes to caramelize the onions. Fry the cheese for 1-2 minutes on each side until golden brown. Brush the lettuce leaves with the vinaigrette.

Before serving, spread some chili jam liberally on each plate and top with the dressed leaves, cheese and caramelized onions. Sprinkle with nigella seeds and croutons.

Chocolate hazelnut cake

Chocolate hazelnut cake

Chocolate hazelnut cake

Do not put this cake in the fridge, because then the buttercream will become too hard and the cake will harden.

Serves 8

For the cake

  • 200g (7oz) butter, softened, plus extra for greasing
  • 200g (7oz) caster sugar
  • 4 eggs
  • 150g (5½oz) self-raising flour
  • 50g (1¾oz) cocoa powder

For the cherry

  • 300g (10½oz) dark chocolate, melted
  • 100g (3½oz) icing sugar
  • 200g (7oz) butter, softened
  • 75 ml (2½fl oz) double cream

To decorate

50g (1¾oz) toasted hazelnuts, chopped

Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a 20 cm round cake tin and line it with baking paper.

Beat the butter and sugar together until white and fluffy, then beat in the eggs one at a time. Fold in the flour and cocoa powder and spoon the mixture into the tin. Bake for 35-40 minutes, then place on a wire rack to cool. Once cooled, use a knife to cut the cake in half horizontally.

For the glaze, whisk together the melted chocolate and icing sugar. When cool, stir the mixture into the butter for 8-10 minutes. Pour in the cream and mix until completely blended.

Spread a thick layer of icing on one cake and stick the other cake on top. Spread the rest of the icing over the rest of the cake and sprinkle with the hazelnuts to decorate.

Lemon sole meunière with watercress

Lemon sole meunière with watercress

Lemon sole meunière with watercress

The butter should be nut brown here — not burnt — and that takes an element of timing and practice to get it just right. But when you do, paired with one of the best tasting fish, this is one of the best dishes out there.

servee flat 2

  • 2 tbsp flour
  • Sea salt and freshly ground pepper
  • 1 Dover tongue, skinned
  • 3 tbsp olive oil
  • 200g (7oz) butter
  • juice of 1 lemon
  • 1 small bunch flat-leaf parsley, finely chopped

To serve

1 small bunch of watercress

Sprinkle the flour with salt and pepper and coat the fish, removing excess flour. Place a large non-stick pan over medium heat, add the oil and cook the fish for 3-4 minutes on each side until golden brown. Transfer to a warm plate.

In the same pan, cook the butter until it is nut brown. Strain through a muslin cloth into a bowl and add the lemon juice and parsley. Spoon over the fish and serve with the watercress.

Roasted avocado and chicken with 'nduja butter

Roasted avocado and chicken with ‘nduja butter

Roasted avocado and chicken with ‘nduja butter

I am lucky enough to have great chefs visiting the house, including Francesco Mazzei, who is originally from Calabria, the home of ‘nduja. He introduced me to this amazing tender pork sausage, which is not only great on pizza and pasta, but also delicious on toasted avocado. An interesting way to eat avocado, I know, but roasting adds flavor and makes them softer.

Serves 6

  • 3 avocados, halved and pitted
  • 6 baby eggplants
  • 2 red onions, cut into six
  • 600g (1lb 5oz) chicken breasts

For the ‘nduja butter

  • 2 bulbs of garlic
  • Olive oil, for frying
  • 200g (7oz) butter, softened
  • 100g (3½oz) ‘nduja (from supermarkets)
  • Zest and juice of 1 lemon

To serve

  • A small bunch of coriander, roughly chopped
  • A small bunch of mint, roughly chopped

Preheat the oven to 200°C/forced air 180°C/gas 6. Place the garlic bulbs for the ‘nduja butter in a foil packet, drizzle with some olive oil and roast for 30 minutes.

Place the avocado halves, aubergines, red onions and chicken on a large roasting pan and stir. Squeeze the roasted garlic cloves into a food processor, add the butter, ‘nduja, lemon zest and juice and puree together. Spread the flavored butter over the chicken and vegetables and roast for 20-25 minutes until charred. Transfer to a platter, sprinkle with the herbs and serve.

Barnsley lamb chops with peppercorns & goat cheese butter

Barnsley lamb chops with peppercorns & goat cheese butter

Barnsley lamb chops with peppercorns & goat cheese butter

Whipping up really soft goat cheese with goat butter gives an interesting flavor and combined with a grilled Barnsley lamb chop makes the flavor great. You can use standard lamb chops or leg of lamb for this recipe – either way, make sure to cook the lamb until the fat turns crispy.

Serves 2

  • 2 x 200g (7oz) Barnsley lamb chops
  • Sea salt and freshly ground black pepper
  • 1 tbsp olive oil

For the goat cheese butter

  • 100g (3½oz) goat butter, softened
  • 75 g soft goat cheese
  • tsp freshly ground black pepper
  • 15 g (½oz) green peppercorns
  • A sprig of rosemary, finely chopped

Season the lamb chops with salt and pepper. Heat a large non-stick frying pan until hot, drizzle with the oil and cook the chops for 2-3 minutes until deeply coloured, flip and cook for a further 2-3 minutes.

Beat the goat butter and cheese with the ground black pepper until smooth. Mix through the green peppercorns and rosemary. Sprinkle the goat cheese butter over the top of the lamb and serve.

Extracted from butter: comforting, delicious, versatile – over 130 recipes celebrating butter by James Martin, published Thursday by Quadrille for £22. © James Martin 2021.

Visit mailshop.co.uk/books or call 020 3308 9193 to order a copy for £19.80 (offer valid until 24/10/21; UK shipping free on orders over £20).

Photography: John Carey

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