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Marcus Everyday

Page 11

by Marcus Wareing


  Place half the remaining butter in the clean frying pan and put it back on the heat. When the butter has melted, add half the eggs, seasoning them well. Using a spatula, quickly move the egg around the pan until it begins to firm up. When the egg is almost cooked, spoon half of the onion and pickle mix on top, along with half the cheese and half the chilli flakes. Add half the parsley (if using) then leave for 2–3 minutes.

  Remove from the heat and carefully fold one half of the omelette over the other. Leave it to sit for 2 minutes then transfer to a warm plate and cover. Repeat the process with the remaining ingredients.

  Cut both omelettes in half and serve immediately.

  Masterclass THE PERFECT OMELETTE

  The perfect omelette requires four key things: fresh eggs, butter, a non-stick pan and a spatula. Believe it or not, the non-stick pan and the spatula are as important as the ingredients themselves.

  Whisk the eggs thoroughly in a bowl and don’t add any salt yet. Get your pan on the hob over medium heat – no hotter than that. If the pan’s too hot, you’ll brown the omelette. Put a generous knob of butter into the pan – make sure that the base of the pan is covered and the butter is really bubbling, almost to the point where it starts to go brown. Season the eggs and pour them into the pan. Gently move the egg mixture around with the spatula, don’t whip it. What we love about omelettes and scrambled eggs is their texture. If the eggs are too whipped, they’ll almost look split and they’ll never come together as an omelette. You need to just gently manoeuvre the egg around the pan. The moment to flip it over is when the mixture becomes one, but is still a little bit runny. If you don’t fold the egg over in the pan at this stage, it will just cook through from underneath – and you don’t want that – as it takes a while to cook through, and the egg on the bottom of the pan will be overcooked and the omelette will just crack when it comes to folding it over. Remove from the pan immediately after folding.

  Prawn, Cos, Parmesan and Tahini Salad

  If you have the opportunity to purchase prawns in their shells (with their heads on) then you almost get a 2-for-1 ingredient. The heads and shells are so full of flavour, and make wonderful stocks, soups and sauces. And if you don’t have time to use them at that moment, they freeze very well. This salad makes a perfect summer weekend lunch dish.

  * * *

  SERVES: 4 | PREP TIME: 10 MINUTES, PLUS MARINATING | COOKING TIME: UNDER 10 MINUTES

  300g peeled raw prawns

  2 tbsp harissa paste

  1 tbsp olive oil

  2 tbsp tahini

  50g salad cream

  50g crème fraîche

  2 tbsp milk

  ¼ bunch of dill, fronds finely chopped

  1 head cos lettuce, leaves separated and halved lengthways

  25g Parmesan cheese

  sea salt and freshly ground black pepper

  Put the prawns in a bowl and add the harissa and olive oil. Stir, cover and marinate in the fridge for at least 1 hour (up to 6 hours).

  Mix the tahini, salad cream, crème fraîche, milk and dill together in a bowl and season well with salt and pepper.

  Heat a large frying pan or griddle pan over high heat. When it’s almost smoking, season the prawns with salt and add half to the pan. Brown for 1–2 minutes on each side, until cooked through. Transfer to a bowl and repeat the process with the remaining prawns.

  To assemble, lay the cos leaves on a large platter. Top with the tahini dressing, then the prawns. Shave the Parmesan over the top, using a potato peeler, and finish with a good grind of black pepper.

  Chicken with Seared Lettuce, Soft-boiled Egg and Cornichon Mayonnaise

  There is something so delicious about the combination of cooked chicken, lettuce, egg and mayonnaise. Hence I thought I should include an actual recipe for it in this book. It’s the perfect meal, served with either hot or cold chicken, in summer or in winter.

  * * *

  SERVES: 4 | PREP TIME: 10 MINUTES | COOKING TIME: UNDER 10 MINUTES

  4 eggs

  100g good-quality mayonnaise

  1 tsp finely chopped dill

  7 cornichons, finely chopped

  1 small shallot, finely diced

  pinch of celery salt

  1 tbsp olive oil, plus extra for drizzling

  2 baby gem lettuces, halved lengthways

  800g–1kg cooked chicken (1 small roast chicken, cold or hot, or other leftover meat), divided into 4

  freshly ground black pepper

  sourdough, to serve

  Bring a small pan of water to the boil. Gently drop the eggs in and set a timer for 6 minutes for runny yolks. Drain off the water and sit the eggs (still in the pan) under cold running water for 1 minute, then leave them in the cool water.

  In a bowl, combine the mayonnaise, dill, cornichons, shallot and celery salt. Add a good grind of black pepper and mix until combined.

  Heat the oil in a large frying pan over high heat. When hot, add the baby gem lettuces, cut side down. Brown well for 3–5 minutes then turn off the heat and leave them to sit in the pan.

  Peel the shells off the eggs.

  Place the lettuce and chicken on 4 plates. Add the eggs, cut in half, and a good dollop of the cornichon mayonnaise. Drizzle with olive oil and serve with some good sourdough.

  MARCUS’ TIP:

  For boiled eggs, the best way to ensure the shells peel off easily is to start with cold eggs from the fridge, plunged straight into the boiling water. Fresh eggs peel more easily too.

  PIZZAS

  Nothing beats a good homemade pizza. And it’s a great way to use up any odds and ends in your fridge. I have suggested a few different versions here but you can use these as a guide and add what you wish. It’s a fun thing for a family to do together – in the summer, at weekends, on holiday. Everyone may like different toppings, in which case you can make smaller pizzas, or top each half according to personal taste.

  * * *

  MAKES: 2 LARGE PIZZAS (SERVES 4)

  200g Not-So-Ordinary Tomato Sauce

  1 tbsp olive oil

  half quantity of Pizza Base, either defrosted or fresh

  2 tbsp semolina, or plain flour

  Put the pasta sauce in a small saucepan over low heat, bring to a very gentle simmer and cook for 10–12 minutes until thick. Set aside.

  Preheat the oven to 220°C/200°C fan/gas 7 about 10 minutes before the pizzas are ready to go in, divide the oil between two baking trays and place in the oven to heat.

  Divide the dough in 2 and shape each piece into a circle. Dust with semolina or flour and roll out on a baking tray to as thin as you like your crust. Spread over the tomato sauce.

  Chorizo, Rocket and Créme Fraîche Pizza

  PREP TIME: 15 MINUTES, PLUS PROVING | COOKING TIME: ABOUT 20 MINUTES

  120g chorizo, sliced or diced

  1 red onion, thinly sliced

  1 tsp capers in brine, roughly chopped

  30g rocket, roughly chopped

  2 tbsp olive oil

  20g Parmesan cheese

  6 tbsp crème fraîche, whisked

  finely grated zest of ½ lemon (see tip)

  sea salt and freshly ground black pepper

  Once you’ve spread the tomato sauce onto each of the bases, add the chorizo, onion and capers then leave to prove at room temperature for 15–20 minutes until puffed up. Carefully slide each base onto the preheated and oiled trays in the oven (or bake them on the baking trays they proved on if you can’t slide them) and bake for about 17 minutes, until pale golden.

  Remove from the oven and top the pizzas with the rocket and olive oil. Finely grate the Parmesan on top then finish with a good grind of black pepper. Place in the oven for a further 3 minutes then remove and dollop the crème fraîche on top. Finish with the lemon zest and a touch of salt.

  Hummus, Aubergine and Roasted Pepper Pizza

  PREP TIME: 15 MINUTES, PLUS PROVING | COOKING TIME: 1 HOUR

  1 aubergine

  120g hummus


  100g roasted peppers, thinly sliced

  2 tbsp olive oil

  3 tbsp finely chopped flat-leaf parsley

  4 tbsp Greek yoghurt

  2 tbsp pomegranate molasses

  sea salt and freshly ground black pepper

  Place the aubergine in a baking dish. Pierce it all over with a knife then place in the hot oven for 40 minutes.

  While the aubergine is cooking, spread the hummus on each of the bases, followed by the tomato sauce (see opposite). Place the peppers on top then leave to prove at room temperature for 15–20 minutes until puffed up.

  Slice open the aubergine, drizzle with the olive oil and season well with salt and pepper. Transfer (skin included) to a blender or food processor and pulse until a chunky purée is formed. Dollop this onto the 2 pizza bases.

  Carefully slide each base onto the preheated and oiled trays in the oven (or bake them on the baking trays they proved on if you can’t slide them) and bake for about 20 minutes until golden. Remove from the oven and top the pizzas with the parsley, yoghurt and pomegranate molasses.

  Ham and Egg Pizza

  PREP TIME: 10 MINUTES, PLUS PROVING | COOKING TIME: 20 MINUTES

  120g cooked ham, sliced or torn

  2 spring onions, trimmed and sliced

  100g your favourite pizza cheese (Cheddar, mozzarella, Monterey Jack), grated

  4 eggs

  2 tbsp HP sauce

  ½ tsp wholegrain mustard

  2 tbsp good-quality mayonnaise

  handful of basil, leaves torn

  sea salt and freshly ground black pepper

  Once you’ve spread the tomato sauce onto each of the bases, leave to prove at room temperature for 15–20 minutes until puffed up. Carefully slide each base onto the preheated and oiled trays in the oven (or bake them on the baking trays they proved on if you can’t slide them) and bake for about 12 minutes. Remove from the oven and top with the ham, the spring onions and cheese, making 2 recesses in each pizza for the eggs. Gently crack an egg into each recess then season with salt and pepper. Carefully place back in the oven for 8 minutes until the eggs are just set.

  Whisk the HP sauce, mustard and mayonnaise together in a bowl with 1 tablespoon of water. Drizzle this over the top of the pizzas and scatter over the torn basil leaves.

  Roast Chicken Breasts with Fennel Salad and Romesco Sauce

  Romesco sauce is one of my favourite sauces. It works well with almost everything, including meat, fish, pasta and cheese, and works as a dip, too. I recommend always having the ingredients to hand for it as it is super quick to make and keeps in the fridge for a good few days.

  * * *

  SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: UNDER 20 MINUTES

  4 chicken breasts, skin on

  olive oil, for drizzling

  sea salt and freshly ground black pepper

  FOR THE ROMESCO

  100g jarred/tinned piquillo peppers

  50g flaked almonds, toasted (see Beetroot, Tahini Verde and Sourdough Salad for method)

  3 tbsp olive oil

  ½ tsp smoked sweet paprika

  2 tbsp chopped flat-leaf parsley

  2 tsp tomato purée

  splash of dry sherry, sherry vinegar or red wine vinegar

  FOR THE FENNEL SALAD

  ½ tsp fennel seeds

  2 tbsp olive oil

  50g selected pickles (gherkins, onions, sauerkraut, cucumbers), finely chopped

  2 tbsp pickle juice from a jar

  1 large fennel bulb, trimmed and thinly sliced

  Preheat the oven to 200°C/180°C fan/gas 6. Place the chicken breasts on a lightly oiled baking tray. Drizzle a little olive oil over the top of the chicken and season with salt and pepper. Cook in the oven for 14–16 minutes, until the juices run clear and the chicken is just cooked through. Leave the cooked chicken to rest for 5 minutes.

  To make the romesco, put all the ingredients in a food processor or blender and blitz until you have a slightly chunky paste, or put them in a jug and blitz with a stick blender. Season to taste with salt and pepper.

  Put the fennel seeds in a small frying pan over medium heat and toast until fragrant. Crush using a pestle and mortar and place in a bowl. Add the olive oil, pickles and pickle juice then toss the fennel through, seasoning well with salt.

  To serve, cut the chicken breasts into thin slices and serve with the fennel salad and romesco.

  MARCUS’ TIP:

  Toasted, or roasted, nuts are always significantly more flavoursome than untoasted. I suggest toasting or roasting them all when you get a fresh bag, then letting them cool and storing in an airtight container. It saves you needing to toast or roast them each time around.

  Pea Pesto and Chicken Spaghetti

  This recipe deviates slightly from featuring things that are just in the fridge, using something I am sure you have in your freezer at all times – frozen peas. Frozen shortly after they are picked, peas are a very useful ingredient to have to hand as they are super versatile. I prefer frozen peas to fresh – fresh, raw peas work well in a salad, when they have a great crunch, but frozen peas have more flavour, and are much sweeter. Everyone associates pesto with basil, but I wanted to give an alternative. I use cooked chicken breasts here, as we always have some in the fridge.

  * * *

  SERVES: 4 | PREP TIME: 10 MINUTES | COOKING TIME: ABOUT 15 MINUTES

  360g fresh (or 400g dried) spaghetti

  25g butter

  2 cooked chicken breasts, shredded (about 250g)

  100ml good-quality chicken or vegetable stock

  sea salt and freshly ground black pepper

  FOR THE PESTO

  200g frozen peas

  ½ red onion, finely diced

  1 garlic clove, finely grated

  50g pine nuts, toasted (see Carrots with Pine Nuts and Tarragon for method)

  ½ bunch of basil leaves

  25g Parmesan cheese, grated

  50ml olive oil

  To make the pesto, defrost the peas in a bowl of warm water for 2 minutes, then drain and put them and all the remaining pesto ingredients in a blender or food processor and pulse to form a chunky pesto. Season to taste with salt and pepper.

  Bring a medium-large saucepan of salted water to the boil. Cook the pasta according to the packet instructions, until al dente. Drain and return to the pan.

  While the pasta is cooking, heat the butter in a medium frying pan. When hot, add the chicken and the stock. Bring to a simmer and stir to combine the butter and stock. Simmer for 4–5 minutes until the chicken is hot.

  Remove the chicken from the stock and add to the pan of pasta and mix well. Add the pesto and gently mix to combine. Serve while it’s hot.

  Smoked Mackerel, Egg and Caper Fish Pie

  Mackerel is a great source of omega 3 and provides a quick protein fix when needed. A good fish pie is always a winner in my family so this ticks all the boxes. This recipe can be made a day or two ahead, then just heated through in the oven when needed. Depending on the time of year I would serve this with a simple green salad, or some steamed green vegetables.

  * * *

  SERVES: 6 | PREP TIME: 30 MINUTES | COOKING TIME: 50 MINUTES

  4 eggs

  300g baby new potatoes, scrubbed (or larger new potatoes, halved)

  200ml good-quality vegetable stock

  2 leeks, trimmed and thinly sliced

  450–500g boneless smoked mackerel fillets, skin removed, flaked into chunks

  2 tbsp capers in brine

  bunch of flat-leaf parsley, leaves finely chopped

  25g butter, softened

  75g breadcrumbs (panko work well)

  sea salt and freshly ground black pepper

  FOR THE WHITE SAUCE

  650ml milk

  2 bay leaves

  pinch of fennel seeds

  ½ nutmeg, finely grated

  50g butter

  50g plain flour

  1 tsp Dijon mustard

  2 tbsp w
holegrain mustard

  Bring a small pan of water to a rapid boil. Gently drop in the eggs and cook for 7 minutes. Drain and sit the eggs (still in the pan) under cold running water for 1 minute, then leave in the cool water.

  Place the potatoes in a saucepan and top with water. Season well with salt and bring to the boil, then simmer for 18–20 minutes until cooked through. Drain and leave to cool.

  Pour the vegetable stock into a saucepan and bring to the boil. Add the leeks and boil for 5 minutes, then drain, keeping the stock.

  To make the white sauce, put the milk, reserved stock, bay leaves, fennel seeds and nutmeg in a medium saucepan. Gently bring to the boil over low heat. Remove from the heat and leave to infuse for a few minutes then strain into a heatproof jug.

  Melt the butter in a saucepan and add the flour and a pinch each of salt and pepper. Cook over low heat, stirring, for about 1 minute to get rid of the floury taste, but avoid letting it brown. Add a ladle of the warm infused milk and stir to combine. Continue adding the milk a little at a time, stirring continuously, until you have a thick pouring sauce. Stir in the mustards and cook for a further 5 minutes over low heat, stirring constantly.

  Place the mackerel, cooled potatoes and leeks in a large mixing bowl with the capers and parsley. Add the white sauce and gently mix until combined. Transfer to an approximately 26cm ovenproof pie dish or casserole dish.

 

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