Warning, this post contains swearing (mostly “fuck” and “cock”)
To make a Holy Fuck Kiev you will need to make a Holy Cock (Holy Fuck butter), this recipe makes more than you need so there’ll be plenty left for spreading on lovely warm bread.
For the Holy Cock:
300g butter at room temperature 100g Holy Fuck 1tbs sea salt crystals
For the Kiev”
1 chicken breast per person Panko breadcrumbs Salad and homemade mayonnaise to serve.
To make the Holy Cock, Whip the butter and salt in a stand mixer until light and fluffy, turn the mixer speed to low (so as not to splash) and pour in the Holy Fuck, keep mixing until well combined.
Spoon onto a large sheet of cling film and shape into a large cock shape, wrap well and chill until needed.
To make the kiev, lay . . . →Holy Fuck Kiev
Six months ago i wrote this post on rolled and roast pork belly but in the last couple of months i’ve been perfecting my rolling technique, crackling and serving method.
There are three components to the dish; the pork, the hot sauce and the cheesy rolls. The cheesy rolls are a Dan Lepard recipe which can be found here. I follow this recipe, leaving out the mustard and instead of shaping into torpedoes, shape into about 8 large rolls of 150g each.
For the pork:
A nice chunk of pork belly, mine was 2.3kg Sea salt Pepper dried thyme and garlic powder to season For the hot sauce: 6 tomatoes 2 red peppers 2 red chillies Bunch of coriander 6 cloves of garlic 1 onion
To prepare the pork, lay it skin side down and remove any loose bits of meat and fat, also cut away any of the meat . . . →Roast pork belly with hot sauce and cheesy rolls
Full credit for this recipe goes to seriouseats.com and specifically this recipe, but i had to modify it a bit based on what i can find in Holland, I also converted everything to metric to keep my OCD happy . The original recipe calls for evaporated milk which has high fat/low water content and a number of stabilisers which probably also stabilise the cheese once its melted. This seemed not to exist in Holland until i realised that the stuff Dutch people put in their coffee; “koffiemelk” is essentially a form of evaporated milk and worked well in this recipe.
I suppose you can use any hard unprocessed cheese. I wanted a strong cheesy taste on my burger so i went with an old Dutch cheese which i love; Old Amsterdam. This worked perfectly but left some small salt crystals in the finished cheese.
For two large sheets of cheese you will need:
5 sheets of gelatin 1 tablespoon warm . . . →Burger Cheese
If you follow me on Twitter you’ll know I make quite a lot of bread and finding ways to use up one or two day old loaves is a bit of a nightmare; you can only eat so many schnitzels and goujons… Panzanella is a great use for old bread but the tomatoes needed to make it in its traditional form are obviously not available in winter.
This version uses lots of seasonal vegetables, served warm to make it more fitting for a winter night; I served this as a main course and was completely stuffed. Leaving the onions raw gives a satisfying fresh crunch.
For two people you will need:
- Half a loaf of day old bread cut into thick cubes (I used my own sourdough, but you can use any firm loaf)
- 1 small pumpkin
- A punnet of mushrooms, I like portabella or chestnut mushrooms
- 1 large white onion
- 200g spinach
- 120g . . . →Winter Panzanella
The Wagyu cow is a breed of beef originating from Japan and is legendary for the amount of fat marbling in the meat; the fat is unsaturated and so basically health food (is what I tell my wife). I get my Wagyu from beefensteak.nl, but if you can’t get Wagyu, substitute another high grade cow for this recipe.
For two people you will need:
1 kilo beef short ribs, Wagyu or otherwise 2 onions Half a carrot 1 stick of celery Half a bulb of garlic 4 bay leaves A bottle of red wine 1 tbs Flour 1 tsp dried rosemary Salt and pepper 500g floury potatoes 150g butter 150ml milk/cream Handful of chopped flat leaf parsley
Heat the oven to 200 degrees. Mix the flour, salt and pepper and rosemary in a large bowl. Cut the ribs into individual pieces and toss in the flour. Arrange the ribs in a roasting tray and roast for 20 – 30 minutes . . . →Braised Wagyu shortribs
To make a good sour pizza dough, I use my own basic sourdough number 2 recipe with half the quantity, but instead of the final fold I push it out to a pizza shape on baking paper.
For the red sauce I reduce a tin of tomatoes to a thick paste with oregano, white pepper and salt and then purée.
Toppings can be anything, but in this case I used Italian sausage, mushrooms fried with garlic, mozzarella and taleggio.
I use a 14 kilo granite baking stone which takes an hour to heat to 230 degrees, I use a short handled peel to get the pizza onto the stone and bake time is 12 – 13 minutes.
This is my first game post of the season and one of my favorite preperations of pigeon. The technique of stuffing the breasts with foie gras is from Gordon Ramsays *** book, it’s pretty straitforward so long as you can relieve a pigeon of its breasts in one piece. I like to serve mine with potato fondant, seasonal vegetables and crispy confit pigeon legs.
For two people you will need:
2 pigeons 1 large onion 1 clove white garlic 1 clove black garlic about 60g fresh foie gras 4 slices cured raw ham half bottle red wine (something heavy like pinotage from SA) 400ml vegetable oil or duck fat 1 large firm potato some seasonal veg; i used the first of the new season sprouts
Start by removing the breasts from the pigeon; make sure you keep the smaller under fillets attached, these will help hold the foie gras in later. Carefully get the skin and any membranes off the breasts, check for any . . . →Pigeon
This is a scaled down version of Elizabeth David’s recipe; scaled down because hers requires 7 kinds of meat, including calf’s brain which I actually had but wife banned me from putting it in diner. Modification number 2 was because I had a glut of ceps, you can replace them with portabella mushrooms or leave them out entirely.
In any case; the addition of ceps adds to the richness of what is already a very rich Bolognese dish, I served mine as a starter but you can easily make it a main course for 2 – 4 people.
For the filling
1 chicken breast 200g pork belly 75g parma ham Half glass white wine 1 large cep, cleaned and roughly chopped 75g grated parmesan 2 eggs Salt, pepper, nutmeg
For the pasta
400g fine semolina flour 4 eggs Salt
Roughly chop the chicken and pork and fry in a little oil until well browned. Add the mushrooms and . . . →Tortellini Bolognese
Looking back over my last seven posts it looks like my blog is in danger of becoming a baking blog! This can be easily corrected by giving my recipe for the meatballs in tomato sauce. This coincides nicely with last nights No Reservations with Anthony Bourdain he started the episode by casting doubt over his culinary upbringing in New York, hinting that the “ubiquitous red sauce” that was smothered over everything in 1970′s Neapolitan restaurants was perhaps as authentic as Domino’s Pizza.
Luckily for all involved, Anthony found his way to Sunday lunch at a family home in Naples where he was presented with the ultimate ragu of different meats cooked for 8 hours in red sauce. The meat was removed, the pasta mixed with the sauce and served as a starter followed by tomato soaked meat and bread as a main course. Great stuff.
Anyway, on to my recipe; something which can be easily accomplished on a . . . →Meatballs in tomato (red) sauce
A couple of people asked me for a recipe for these; they’re so simple it hardly needs a recipe but in any case, to make Mexican style Gorditas you will need:
200g P.A.N fine cornmeal (either white or yellow) 250g warm water Good pinch of salt
Gradually pour the cornmeal into the water, whisking as you go. At a certain point it becomes thick enough that you can get your hands in there, give it a good mix and it will form a springy dough. Leave to rest for 15 minutes.
When ready, break off golf ball sized pieces and roll them in your hands to a ball, place between two sheets of baking paper and press to a thickness you’re happy with (I like mine about 1.5cm thick, this leaves them with a soft center after frying).
You can stack them up with baking paper in-between for a . . . →Gorditas