Fast, Easy and Buttery
Blog Entry: Friday 31 Jul 2009
Asparagus fried egg on toast by chef Jeremy Lee, Blueprint Cafe: “I suggest boiling asparagus and laying on grilled, buttered bread with a fried egg atop; grated parmesan is a welcome addition.”
Creamy spiced mussel soup by chef Chris Galvin, Galvin Bistrot de Luxe: “Cook half a kilogram of mussels in a wine glass each of good fish stock and dry white wine, then drain, reserving the stock. Heat some butter in a pan and add shallots, garlic and curry powder. Add a pinch of saffron and stir in the warm stock, bring it to the boil and then add a generous splash of whipping cream. Reduce the soup by a third and season. Serve in soup bowls and garnish with parsley for a light and flavoursome summer soup.”
The best garlic bread by chef Richard Bertinet, The Bertinet Kitchen: “In a blender blitz some butter, one shallot, two cloves of garlic, a handful of parsley and chives and a good dollop of mascarpone. Spread on some good bread and place into a preheated oven (180º-200ºC/Gas 4-6) until golden brown.”
Roasted corn on the cob with chipotle chilli butter by food writer Suzanne Pirret: “Pull back the husk from a cob of fresh sweetcorn and tie tightly with butcher’s twine. Remove all silk fibres. Mix a spoonful or two of soft butter together with a good dash of chipotle chilli powder and sea salt, and slather over the corn. Cook on a griddle pan or under a grill for about 10-15 minutes total, turning till tender and charred. Sprinkle the husk with a few drops of water so it doesn’t catch fire!”
Red mullet with wilted lettuce and fresh peas by chef Tom Norrington Davies, Great Queen Street: “Fry a shallot in two tablespoons of butter until it is sweet and tender. Throw two handfuls of fresh or frozen peas into the same pan and add a good pinch of salt. Add just enough fresh fish or chicken stock (or water) to cover the peas, and cook them until they are very soft and sweet (it might take 20 minutes or half an hour). Pull a gem lettuce apart and chop it roughly. Pick two sprigs of mint or basil. Grill two gutted and scaled red mullet with a seasoning of salt and plenty of olive oil. When the fish is ready, toss the lettuce and herb of choice into the peas and let it wilt. Serve the fish on top of the peas.”
Buttered summer vegetables by chef Raymond Blanc, Le Manoir aux Quat’ Saisons: “Instead of cooking summer vegetables in a large pan of boiling water, try using a medium-sized, flat sauté pan with just half a cup of water, a knob of butter and a pinch of salt. Let the vegetables half poach and half steam on full boil. To serve, add some freshly chopped herbs and pour over the cooking juices. Perfect for carrots, asparagus, beans, leeks, cabbage or peas.”
Steak and mustard by food writer Mark Bittman: “Sear skirt steak to medium-rare, not more than eight minutes. Cut into chunks 1 cm-2.5cm, first going with the grain, then against it. Spread bread with coarse mustard and/or butter. Top with steak and coarse salt.”
Warm cherries with ice cream by chef Richard Bertinet, The Bertinet Kitchen: “Place a handful of ripe cherries in a pan with a large knob of butter and a tablespoon of caster sugar. Stir well. Add two tablespoons of kirsch or brandy and leave to caramelise. Serve poured over a good vanilla ice cream.”
To see the full list of ‘100 easiest, fastest recipes. Ever’ visit the Observer online.
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