What does Saturday Kitchen’s Matt Tebbutt cook at home?
“I like cheese, particularly blue cheese, and I like pies,” says Matt Tebbutt.
the Saturday kitchen The chef – who teamed up with ProCook – combines crunchy Parmesan fritters with Roquefort spinach for a scrumptious dish.
Parmesan muffins with Roquefort spinach
Vegetable oil, for deep frying
100 ml entire milk
50 grams unsalted butter
100 ml water
125 grams of plain flour
1 teaspoon of English mustard powder
2 medium sized eggs
1 teaspoon chopped thyme leaves
280 grams of parmesan, grated
200 grams child spinach
½ 3 tablespoons contemporary cream
3½ tablespoons double cream
100 grams of Roquefort cheese
A sprinkle of freshly grated nutmeg
1. Warmth the oil in a deep fryer to 180°C, or fill a deep, heavy frying pan half full with oil over medium to excessive warmth. The oil is sizzling sufficient when a small dice of bread within the oil turns golden brown in 40-50 seconds (or you possibly can take a look at the temperature with a probe thermometer).
2. Place the milk, butter and water in a big pot and go away till it boils. As soon as it involves a boil, add the flour and mustard and blend along with a picket spoon or massive whisk till you get a thick paste.
3. Flip off the warmth and go away it to chill barely (if you don’t cool it, the combination might cut up). Regularly add the eggs, thyme and 200g grated Parmesan cheese.
4. Use a dessert spoon to softly drop every pancake into the recent oil and cook dinner till crispy and golden. It can take 4 to 5 minutes within the pan, stirring ceaselessly. Take away, drain on a plate lined with paper towels and hold heat.
5. Subsequent, warmth a big pot over medium warmth. Add the spinach and cook dinner till it wilts, then add the crème fraîche, bitter cream and Roquefort cheese and cook dinner till the cheese melts. End with freshly grated nutmeg.
6. To serve, place the spinach and cheese combination in a serving dish, then place the scrumptious pancakes on prime and sprinkle the remaining grated Parmesan cheese on prime.
Recipe from Matt Tebbutt’s e-book ‘Weekend’ (Quadrille, £22).
Conventional fish soup
Thibaut shares his tackle the normal fish soup crammed with mussels, cod, scallops and no matter seafood you want.
1 kg of blended marine fish – with bones if attainable, however solely fillet slices are advantageous. Any lobster claws, shells or prawns within the shell can be an ideal addition
1 white onion
1 head of garlic, divided into cloves
1 star anise
½ fennel bulb
3 celery sticks
2 bay leaves
1 small handful of thyme
125 ml Noilly Prat
2 tablespoons tomato paste
400 grams can of tomatoes
1 pinch of saffron
1 handful of tarragon
1 kilogram of cleaned shelled mussels
50 ml of white wine or Noilly Prat
1 bay leaf and a crushed garlic clove
1 small sea bass, grey mullet or different British marine fish
200 grams cod fillet
1 pink mullet or guernard (elective)
1. Start by sautéing greens and aromatics (besides tarragon) in some oil for 15 to twenty minutes, till they’re tender and beginning to colour.
2. Add the fish, shells, if utilizing, bones and all to the pan and proceed cooking for one more 10 minutes or so earlier than including the tomato paste, saffron threads, vermouth or wine, and the tomatoes.
3. Cook dinner till paste then barely cowl with water and simmer for half-hour.
4. After this time, beat the fish briefly with a hand blender to get probably the most out of the fish, earlier than draining it in a colander and pushing as a lot liquid out of the bones as attainable.
5. Take away these bones away, then add the tarragon to the broth and boil till it reduces in quantity. Trim off any fats as you go. Scale back to about half the dimensions. Style and season accordingly.
6. Take a dry pot with a lid and place it on excessive warmth. Add the mussels, Noilly Prat, bay and garlic clove, then instantly cowl with a lid and shake the pan sometimes.
7. After two to 3 minutes, be certain that all of the mussels are open. Take away from warmth. Tip in a sieve or strainer. Go away to chill earlier than choosing the meat from the shells. Discard something that doesn’t open.
8. Now filter this drink by means of a advantageous mesh sieve or Chinese language sieve and add it to the lowered inventory.
9. Reduce the remainder of the fish into slices after which fry it with the scallops on one aspect (relying on the thickness). Keep heat.
10. To serve, place among the cooked fish within the backside of a serving bowl, then ladle among the fish soup over it.
11. For the proper of entirety, add toasted bread and do-it-yourself rouille.
Coconut bread and raspberry cream
“I believe that is extra cake than bread,” says Tiebout.
“It is particularly scrumptious toasted in a dry frying pan to melt the perimeters a bit,” provides Tiebout. “This works nicely as a standalone brunch or as a candy snack any time of day.”
Make: 8-10 slices
370 grams of plain flour
3 tablespoons baking powder
1-2 teaspoon salt
160 grams of advantageous sugar
80 grams dried coconut
300 ml of coconut milk
2 massive eggs, overwhelmed
1 teaspoon vanilla extract
75 grams butter, melted and heat
For raspberry cream:
100 grams of contemporary cream
100 grams mascarpone
1-2 teaspoons good high quality raspberry jam
150 grams of berries, for serving
1. Preheat the oven to 200°C/180°C fan/400°F/fuel mark 6. Line a 900g loaf tin roughly 24cm x 14cm with baking paper.
2. Combine flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Mix the coconut milk, eggs, vanilla extract and melted butter in a jug, combine nicely, then slowly pour the moist components into the dry components. Combine nicely the additions to kind a clean dough.
3. Pour the combination into the ready loaf pan and bake for 45 minutes to 1 hour. We go away it to chill barely on a wire rack earlier than taking it out and slicing it.
4. To arrange the raspberry cream, whip the crème fraîche and mascarpone in a bowl. Gently combine in a spoonful of raspberry jam for a double impact.
5. If you’re able to eat, toast the bread in a dry frying pan, then unfold it over a dollop of jam and prime with raspberry cream and contemporary raspberries.
Recipe from Matt Tebbutt’s e-book ‘Weekend’ (Quadrille, £22).
Matt Tebbutt’s ProCook kitchen favorites will be present in retailer and on-line at procook.co.uk.