Recipes by Rich (Page 5)

United Kingdom Chef

	Roast figs with honey and Marsala by Rich Roast figs with honey and MarsalaRichSeptember 28, 2014Here’s a ridiculously simple dessert for two:Make two cuts in the shape of a cross in each of eight figs, plump them up a little so that they open up slightly, and fit them snuggly into a small ovenproof roasting tin or dish with a lid.Drizzle a couple of tablespoons of honey over…	0 votes 226 views
	Shear’s Yard, Leeds by Rich A long time ago, Leeds only had greasy spoon-type cafés , dodgy pubs, and the odd decent Italian, and that was about that.Then came Arts Cafe down on Call Lane.It served good food, good coffee, good wine, and a few decent bottled beers.It was a little bit – dare I say it – European.And people liked it. They liked it very much…	0 votes 189 views
	Timatar wali macchi, or cod in a spicy tomato sauce by Rich The very best cod is caught between January and April in the crystal clear waters around Norway’s Lofoten Islands, having migrated thousands of miles from the Barents Sea.This cod has bright, white flesh that gleams of the icy, dark waters that the fish swam through to get to Norway. On cooking, it produces huge, firm, pure white…	0 votes 242 views
	Deconstructed mince pies by Rich I haven’t made any mince pies this year, and I think I’ve only actually eaten one, and that was mediocre at best. It tasted of stale carpet, and Marks & Spencer really should try harder.This is a disappointing situation, so I did something about it.Here’s a very quick and simple recipe that uses the bulk of the ingredients that go…	0 votes 244 views
	What to do with a pig’s ear … by Rich Nose-to-tail eating is everywhere, right now.The idea – and it’s a very good idea indeed – is to use every part of the animal for something useful. It’s an idea that rests on the basis that something like a pig really doesn’t have any bad bits at all, and it challenges whatever preconceived notions we might have about what ‘meat’…	0 votes 249 views
	Slow-roasted, char-grilled, very big beef ribs by Rich I was at the market the other day.I’d gone for some sausages, but left with a handful of pig’s ears (more on which later), some pork belly, a ham hock, a kilo of mutton and a huge tray of beef ribs, about 5kg of mammoth ribs, each about a foot long and loaded with chunks of well-marbled beef. It was a good, but unexpectedly expensive…	0 votes 385 views
	Panmarino, or Italian rosemary bread by Rich I made a pain au levain the other week, a French sourdough shaped like a torpedo, and full of glorious air holes, encased in a brittle crust.It was a textbook example of why ‘slow is best’ when it comes to baking bread. The levain, or starter, was set up the night before, giving it a cool, cold early autumn evening to develop and…	0 votes 312 views
	Finnish pulla buns by Rich Here’s something a little different – a sweetened dough from the Nordic countries, particularly Finland. It’s the Northern European version of brioche, a bread dough packed with butter and sugar, stuffed with a variety of fruits, creams and spices, as the baker sees fit.Pulla buns are best made as enormous, fist-sized wedges, each…	0 votes 195 views
	Pain au Levain, or a basic French-style sourdough by Rich I used to think that sourdough had to be, well, sour … that it had to have a deep, acidic taste that almost made you wince. The more sourness, the better, and my trick was to let the dough rise for extraordinarily long periods of time, to let the acidity that’s a by-product of fermentation and bacterial growth develop and take…	0 votes 214 views
	Prison food never tasted so good – Underground, with We, the Animals by Rich The bright, white paint on the walls was cleaner, and the lighting perhaps a little softer, than it might have been in the past, but this was definitely a prison cell, a prison cell transformed for one weekend only into a pop-up restaurant by the food…	0 votes 251 views