by Mary Berry
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QUICHE LORRAINE
Some classic recipes are unbeatable, but our quiche Lorraine – with added parsley – has the edge, we think. Serve warm with salad.
Serves 6
Special equipment 20cm (8in) round 5cm (2in) deep loose-bottomed tart tin or quiche dish
175g (6oz) plain flour, plus a little extra to dust
85g (3oz) cold butter, cubed
1 egg
For the filling
a knob of butter
1 large onion, roughly chopped
225g (8oz) unsmoked bacon, snipped into small pieces
1 heaped tbsp freshly chopped flat-leaf parsley
75g (21⁄2oz) mature Cheddar cheese, grated
3 eggs
200ml tub full-fat crème fraîche
150ml (5fl oz) double cream
salt and freshly ground black pepper
Serves 12
Special equipment 28cm (11in) round 5cm (2in) deep loose-bottomed tart tin or quiche dish
225g (8oz) plain flour, plus a little extra to dust
115g (4oz) cold butter, cubed
1 egg
1–2 tbsp water
For the filling
a knob of butter
2 large onions, roughly chopped
350g (12oz) unsmoked bacon, snipped into small pieces
2 heaped tbsp freshly chopped flat-leaf parsley
175g (6oz) mature Cheddar cheese, grated
6 eggs
300ml (10fl oz) full-fat crème fraîche
300ml (10fl oz) double cream
salt and freshly ground black pepper
1. Put the flour and butter into a food processor and whiz until the mixture resembles breadcrumbs. Add the egg (and the water if you’re making the larger one) and whiz again until you have a smooth dough. Dust a work surface with flour and knead the dough lightly. Roll the dough out and use to line the flan tin (see Apricot Custard Crumble Pie). Prick the base all over with a fork and chill for 15 minutes.
2. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Pop a baking sheet in to get hot. Line the pastry case with baking parchment, fill with dried beans, and bake for 15–20 minutes (see Summer Berry Tart). Remove the beans and paper, lower the temperature to 160˚C (140˚C fan/325˚F/Gas 3), and return the pastry case to the oven to dry out for 5–10 minutes. Set aside to cool. Turn the oven up to 190˚C (170˚C fan/375˚F/Gas 5).
3. To make the filling, melt the butter in a frying pan, add the onion and bacon, and fry over a high heat for 2 minutes or until starting to crisp. Cover with a lid, lower the heat, and cook slowly for 15–20 minutes or until the onion is tender and the bacon cooked. Spoon into the pastry case and spread out evenly. Scatter with half the parsley and half the cheese.
4. Put the eggs, crème fraîche, and double cream into a mixing bowl and whisk by hand until combined. Add the remaining parsley and season with salt and freshly ground black pepper. Pour into the flan case and sprinkle over the remaining cheese.
5. Bake in the oven for 25 minutes (30–35 minutes for 12) or until golden brown and the egg mixture is just set.
IN THE AGA
Skip step 2. Make the filling and pour into the unbaked pastry case. Bake on the floor of the roasting oven for 25 minutes (35 minutes for 12).
PREPARE AHEAD AND FREEZE
The quiche can be made up to 2 days ahead. Freeze for up to 2 months.
QUICHE LORRAINE
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SUMMER FRITTATA
A frittata is a baked omelette and this one – cooked in the oven rather than in a frying pan – is ideal for picnics. Black Forest ham is one of the most reasonably priced cured hams. If you can’t get hold of it, use Serrano ham or Parma ham. Cut the frittata into wedges and serve warm or cold with a dressed salad and bread.
Serves 6
Special equipment 20cm (8in) round springform tin, greased and base-lined
350g (12oz) potatoes, cut into 3cm (11⁄4in) cubes
1 small onion, roughly chopped
salt and freshly ground black pepper
8 large eggs
1 tsp freshly chopped thyme leaves
100g (31⁄2oz) roll goat’s cheese, cut into small cubes
50g (13⁄4oz) Parma or Black Forest ham, cut into thin strips
Serves 12
Special equipment 2 x 20cm (8in) round springform tins, greased and base-lined
700g (1lb 9oz) potatoes, cut into 3cm (11⁄4in) cubes
2 small onions, roughly chopped
salt and freshly ground black pepper
16 large eggs
2 tsp freshly chopped thyme leaves
2 x 100g (31⁄2oz) rolls goat’s cheese, cut into small cubes
100g (31⁄2oz) Parma or Black Forest ham, cut into thin strips
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Cook the potatoes and onion in boiling salted water for 5–8 minutes or until tender. Drain and refresh in cold water.
2. Crack the eggs into a large mixing bowl, add the thyme, and season with salt and freshly ground black pepper. Whisk by hand until combined. Add the potatoes and onion and stir in the cheese.
3. Pour into the tin(s) and scatter over the strips of ham.
4. Bake for 12–15 minutes (15–20 minutes for 12) or until slightly risen and just firm. To make slicing easier, leave to cool slightly before serving.
IN THE AGA
Bake on the second set of runners in the roasting oven for 15 minutes (20 minutes for 12).
PREPARE AHEAD
The frittata can be made up to 8 hours ahead. Not suitable for freezing.
SUMMER FRITTATA
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PAPRIKA PORK GOULASH
Served with rice, this Hungarian classic is perfect bowl food. We like it made with pork shoulder, but you could also use pork fillet if you prefer. Reduce the cooking time by half if using fillet of pork.
Serves 6
2 tbsp olive oil
900g (2lb) boneless pork shoulder, cut into 4cm (11⁄2in) pieces
2 medium onions, sliced
2 garlic cloves, crushed
2 tbsp paprika
3 tbsp tomato purée
300ml (10fl oz) chicken stock or beef stock
salt and freshly ground black pepper
2 chargrilled red peppers, peeled, deseeded, and sliced
1 tbsp balsamic vinegar
1 tsp brown sugar
2–3 tbsp soured cream or crème fraîche (depending on taste)
2 tbsp freshly chopped flat-leaf parsley
Serves 12
4 tbsp olive oil
1.8kg (4lb) boneless pork shoulder, cut into 4cm (11⁄2in) pieces
3 large onions, sliced
4 garlic cloves, crushed
3 heaped tbsp paprika
5 heaped tbsp tomato purée
600ml (1 pint) chicken stock or beef stock
salt and freshly ground black pepper
4 chargrilled red peppers, peeled, deseeded, and sliced
2 tbsp balsamic vinegar
2 tsp brown sugar
6 tbsp soured cream or crème fraîche
4 tbsp freshly chopped flat-leaf parsley
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Meanwhile, heat the oil in a deep frying pan or casserole. Add the pork and brown quickly on all sides. You may need to do this in batches. Remove with a slotted spoon and set aside.
2. Add the onions to the pan and fry for 3 minutes or until starting to soften. Stir in the garlic and paprika and fry for 1 minute. Add the tomato purée and stock and return the meat to the pan. Bring to the boil, season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for 11⁄4–11⁄2 hours (2 hours for 12) or until the pork is tender.
3. Meanwhile, blacken the skin of the peppers under the grill, then pop them into a polythene bag and seal. When cold, peel off the charred skin with your fin
gers, then pull out the core and seeds, and slice the peppers.
4. Add the peppers, vinegar, and sugar to the pan and bring to the boil, then check the seasoning. Stir in the soured cream or crème fraîche to taste and serve garnished with the parsley.
IN THE AGA
Cook in the simmering oven for 2 hours or until tender.
PREPARE AHEAD AND FREEZE
You can make the goulash up to 1 day ahead. The flavour will improve, in fact. Freeze without the cream for up to 2 months.
PAPRIKA PORK GOULASH
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PASTA WITH PANCETTA, BROAD BEANS, AND MASCARPONE
A delicious creamy pasta dish that’s also quick to cook – it takes barely 15 minutes once you’ve prepared the ingredients. You can use bacon instead of pancetta if you prefer. Serve with salad.
Serves 6
300g (11oz) conchiglie shell pasta
salt and freshly ground black pepper
150g (51⁄2oz) frozen small broad beans
200g (7oz) French beans, trimmed and sliced into three
140g packet pancetta cubes
250g tub full-fat mascarpone cheese
75g (21⁄2oz) freshly grated Parmesan cheese
juice of 1 small lemon
small bunch of basil, roughly chopped
Serves 12
600g (1lb 5oz) conchiglie shell pasta
salt and freshly ground black pepper
300g (11oz) frozen small broad beans
400g (14oz) French beans, trimmed and sliced into three
2 x 140g packets pancetta cubes
2 x 250g tubs full-fat mascarpone cheese
175g (6oz) freshly grated Parmesan cheese
juice of 1 large lemon
large bunch of basil, roughly chopped
1. Cook the pasta in boiling salted water according to the packet instructions. Add the broad beans and French beans 5 minutes before the end of cooking.
2. Meanwhile, heat a large frying pan, add the pancetta, and fry until crisp. Stir in the mascarpone and two-thirds of the Parmesan and stir until melted.
3. Drain the pasta and beans, leaving a little of the cooking water in the saucepan. Add the pasta and beans to the frying pan along with 6 tablespoons of the cooking water (10 tablespoons for 12). Add the lemon juice and basil, toss together well, and season with salt and freshly ground black pepper.
4. Sprinkle with the remaining Parmesan and serve at once.
PREPARE AHEAD
The pasta and beans can be cooked, drained, and refreshed in cold water up to 6 hours ahead. Remember to reserve a little of the cooking water. Not suitable for freezing.
PASTA WITH PANCETTA, BROAD BEANS, AND MASCARPONE
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MAIN COURSES
FISH
Fish is a favourite for entertaining year round. A whole fillet of salmon, poached, baked, or en croûte, is a classic buffet centrepiece, which guests couldn’t fail to be impressed by. We find that cooking fish with the skin on helps keep it from drying out.
DOUBLE SALMON FISHCAKES WITH HORSERADISH SAUCE
SALMON AND CRAYFISH PIE
CLASSIC POACHED SALMON WITH HERB SAUCE
SALMON SALSA VERDE EN CROÛTE
SALMON FILLET WITH TARRAGON BUTTER SAUCE
SALMON AND ASPARAGUS WITH A BASIL SAUCE
TROUT FILLETS WITH ROASTED VEGETABLES AND HOT LEMON DRESSING
HOT BAKED TROUT WITH TOMATO AND BASIL SALSA
LOCH FYNE HADDOCK BAKE
TUNA SALADE NIÇOISE
MACARONI TUNA BAKE
SEAFOOD LINGUINE
SPAGHETTI WITH KING PRAWNS AND TOMATOES
TIGER PRAWN BALTI
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DOUBLE SALMON FISHCAKES WITH HORSERADISH SAUCE
So many people love fishcakes, which is why we always invent a new recipe for them for each of our books.
Serves 6
350g (12oz) cooked salmon, skin and bones removed
100g (31⁄2oz) hot-smoked salmon
450g (1lb) mashed potato
3 tbsp mayonnaise
2 tbsp creamed horseradish
2 heaped tbsp freshly snipped chives
2 heaped tbsp freshly chopped parsley
salt and freshly ground black pepper
1 egg, beaten
50g (13⁄4oz) fresh breadcrumbs
1 tbsp olive oil
1 lemon, cut into 6 wedges, to garnish
For the horseradish sauce
150ml (5fl oz) soured cream or full-fat crème fraîche
3 tbsp creamed horseradish
2 tbsp mayonnaise
2 tbsp freshly snipped chives
Serves 12
700g (1lb 9oz) cooked salmon, skin and bones removed
200g (7oz) hot-smoked salmon
900g (2lb) mashed potato
6 tbsp mayonnaise
4 tbsp creamed horseradish
4 heaped tbsp freshly snipped chives
4 heaped tbsp freshly chopped parsley
salt and freshly ground black pepper
1 egg, beaten
100g (31⁄2oz) fresh breadcrumbs
2 tbsp olive oil
2 lemons, each cut into 6 wedges, to garnish
For the horseradish sauce
300ml (10fl oz) soured cream or full-fat crème fraîche
6 tbsp creamed horseradish
4 tbsp mayonnaise
4 tbsp freshly snipped chives
1. Put both kinds of salmon, the mashed potato, mayonnaise, horseradish, and herbs into a mixing bowl, season with salt and freshly ground black pepper, and stir well to combine.
2. Divide the mixture into 12 (24 for 12) and shape into fishcakes. They shouldn’t be too thick. Brush with beaten egg, coat with breadcrumbs, and chill for a minimum of 1 hour.
3. Meanwhile, make the sauce: put all the ingredients into a bowl, season with salt and freshly ground black pepper, and mix together well. Set aside.
4. Heat the oil in a non-stick frying pan and fry the fishcakes for 3–4 minutes on each side or until golden on the outside and hot in the middle. You may need to do this in batches and keep them warm in the oven.
5. Serve the fishcakes hot with a spoonful of the cold sauce and a lemon wedge.
PREPARE AHEAD AND FREEZE
The fishcakes can be made up to the end of step 2 up to 1 day ahead. Alternatively, fry them the day before and reheat. The sauce can be made up to 3 days ahead. Freeze the fishcakes at the end of step 2 for up to 2 months.
DOUBLE SALMON FISHCAKES WITH HORSERADISH SAUCE
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SALMON AND CRAYFISH PIE
This recipe is ideal for preparing the day before. Shelled crayfish tails can be bought in all good supermarkets or fishmongers. They come in tubs of brine. Serve the pie with steamed broccoli or salad.
serves 6
Special equipment 2.4 litre (4 pint) shallow wide-based ovenproof dish
750g (1lb 10oz) King Edward potatoes or other floury potatoes, cut into 5cm (2in) pieces
a knob of butter
150ml (5fl oz) milk
salt and freshly ground black pepper
For the pie
75g (21⁄2oz) butter
1 onion, finely chopped
2 leeks, finely sliced
50g (13⁄4oz) plain flour
600ml (1 pint) hot milk
juice of 1⁄2 lemon
2 tbsp freshly chopped dill
2 tbsp freshly chopped parsley
2 tbsp capers, drained
500g (1lb 2oz) skinned salmon fillet, cut into 5cm (2in) cubes
250g (9oz) cooked crayfish tails in brine, drained
75g (21⁄2oz) Cheddar cheese, grated
lemon wedges, to serve
serves 12
Special equipment 2 x 2.4 litre (4 pint) shallow wide-based ovenproof dishes or 1 x 4 litre (7 pint) dish
1.5kg (3lb 3oz) King Edward potatoes or other floury potatoes, cut
into 5cm (2in) pieces
a large knob of butter
300ml (10fl oz) milk
salt and freshly ground black pepper
For the pie
175g (6oz) butter
2 onions, finely chopped
4 leeks, finely sliced
100g (31⁄2oz) plain flour
1.2 litres (2 pints) hot milk
juice of 1 lemon
4 tbsp freshly chopped dill
4 tbsp freshly chopped parsley
4 tbsp capers, drained
1kg (21⁄4lb) skinned salmon fillet, cut into 5cm (2in) cubes
500g (1lb 2oz) cooked crayfish tails in brine, drained
175g (6oz) Cheddar cheese, grated
lemon wedges, to serve
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Put the potatoes in a pan of cold salted water, cover with a lid, bring to the boil, and cook for 15 minutes or until tender. Drain, add the butter and milk, season with salt and freshly ground black pepper, and mash until smooth. You may need a little more milk to get the right consistency.
2. Meanwhile, melt the butter for the pie in a large saucepan. Stir in the onion and leeks, cover with a lid, and cook over a low heat for 15 minutes or until the onion is soft. Stir in the flour and, over a high heat, gradually add the milk, stirring all the time until the sauce is smooth and thick.
3. Remove from the heat, add all the remaining ingredients (except the cheese), and season with salt and freshly ground black pepper. Spoon into the ovenproof dish and level the top. Cover with the mash and fluff up the surface with a fork. Sprinkle over the cheese.
4. Bake for 35 minutes (50 minutes for 12) or until golden brown and piping hot. Serve at once with wedges of lemon.
IN THE AGA
Bake on the second set of runners in the roasting oven for 35 minutes (50 minutes for 12).