Cooking in Isolation (6 part video series)

In Cooking in Isolation (video-series) by Luke StuartLeave a Comment

Video recipe 1: Chickpea Curry (from Monday 6 April at 6pm)
Video recipe 2: Easy Soda Bread (from Sunday 12 April at 6pm)
Video recipe 3: Yeast Bread, Fougasse (from Sunday 19 April at 6pm)
Video recipe 4: Best Tomato Sauce Ever (from Sunday 26 April at 6pm)
Video recipe 5: Potato Gnocchi (from Sunday 3 May at 6pm)
Video recipe 6: Salmon en Papillote (from Sunday 10 May at 6pm)

A small recipe video series filmed (quickly) at the WhitePepper kitchen to inspire those tasked with cooking more at home whilst in isolation. Whether you’re a good cook or not at all, we hope that the beautiful camera work from Crispin at Thin Reel media will inspire you to dig out your recipes and/or follow along with our suggestions.
Do let us know how you get on, we’d love to hear from you!

RECIPE 1: CHICKPEA CURRY
(Serves 4)

5g mustard seeds
30g oil
1 onion, finely chopped
40g fresh ginger, coarsely grated (if available)
4 cloves garlic, minced
5g salt
2.5g pepper
10g sugar
15g coriander, ground
15g tbsp cumin, ground
2.5g turmeric
¼ tsp dried chilli flakes
1 tin tomatoes
200-300g water
1 tin coconut milk (400g)
5g lemon juice
250g tinned chickpeas, rinsed
300g sweet potato, cubed and cooked
35g baby spinach, washed
6.25g Garam Masala

Method
1. Fry the mustard seeds and when they start to pop, add the oil and onion – fry until golden.
2. Add the ginger and garlic and cook for a further 2 minutes.
3. Add the salt, pepper, sugar, coriander, cumin, turmeric, and chilli flakes. Cook over a low heat for 30 seconds.
4. Add the tomatoes and 100g of water and cook until completely reduced by frying the paste for approximately 15 minutes or until thick and paste-like.
5. Add the coconut milk, lemon juice and approximately 200g water.
6. Bring to the boil and then simmer gently to reduce and thicken.
7. Peel, cube and par-boil the sweet potato, ready to add to the curry later.
8. 25 minutes before serving add the drained chickpeas and simmer gently with a lid.
9. Five minutes before serving, add the cooked sweet potato.
10. Taste the curry and season well. Stir in the fresh spinach, Garam Masala and serve piping hot.

WhitePepper’s Top Tips
Create a lamb or pork version of this curry by using 800–1000g of shoulder dice (2.5cm).
Start the recipe by sealing the meat until well coloured, then remove and set aside.
Make the paste (method 1-4), then return the meat and add the milk, lemon juice and water.
Place into a preheated oven 180ºc and cook until tender, approx. 1-2 hours depending on which meat is used, then continue from method 7.

RECIPE 2: Multi Seed Soda Bread
(Makes 500g loaf of bread)

200g plain flour
50g wholemeal flour
2.5g bicarbonate of soda
5g sea salt, crushed
40g pumpkin seeds
40g sunflower seeds
7.5g black treacle
25g melted butter
200g buttermilk (or yoghurt, whole milk or beer)
To dust before baking:
Cracked black pepper, remaining sea salt and reserved wholemeal bran.

Method
1. Preheat oven 190°c.
2. Lightly grease a loaf tin (if using) or a tray (for a freeform loaf).
3. Sieve the plain flour, wholemeal flour, half of the salt and the bicarbonate of soda into a mixing bowl.
4. Tip in the pumpkin seeds and sunflower seeds, shaking well to distribute.
5. Pour in the black treacle and melted butter.
6. Add the buttermilk or alternative liquid (the dough should be soft – slightly wet, not too firm).
7. Knead the bread to disperse the ingredients then place in a tin or on a tray.
8. Slash and sprinkle with the toppings.
9. Cook for approximately 35-45 minutes, depending on the depth of the bread.
10. Allow to cool before cutting into thick slices.

RECIPE 3: Fougasse
(Makes 6 small breads)

250g strong bread flour
2.5g dried yeast
5g salt
175g warm water
To glaze:
1 egg yolk + 5g water
Large pinch sea salt
Large pinch brown sugar
5g fennel seeds

Method
Preheat oven 200c
1. Sift the flour, yeast and salt into a bowl.
2. Pour over the warm water and mix with a blue scraper until a dough is formed.
3. Turn out onto a floured surface and knead until springy.
4. Place the dough in a small clean bowl, cover with cling film and prove until doubled in size (approx. 45 – 60 minutes).
5. Turn out the dough and cut into 3 pieces – shape into tight buns.
6. Generously flour the top and roll into 3 discs approx 12cm in diameter.
7. Cut each circle in half to form 6 leaf shaped breads.
8. Keeping the area well-floured; use a knife to make two horizontal cuts on each bread, then make 4 – 5 cuts to represent the veins of the leaf (or wheat shape) on each side of the horizontal cuts.
9. Use floured fingers to crudely open-up each cut.
10. Transfer to a tray lined with parchment paper and prove until doubled in size (covered in clingfilm).
11. Once proved (approx. 45-60 minutes), combine a glaze made from the egg yolk, salt and brown sugar. Liberally and carefully brush over the Fougasse.
12. Sprinkle with fennel seeds and bake for approx. 10 minutes until deeply coloured and crispy in parts.

RECIPE 4: BEST TOMATO SAUCE
(Serves 2-4)

15g rapeseed oil
1 small onion, sliced
2 cloves garlic, finely grated
1 tbsp dried herbs (or twice the amount of fresh herbs)
5g brown sugar
30g vinegar
1 tin tomatoes
¼ tsp salt and freshly ground pepper

Method
1. Heat the oil and fry the onion for 2-3 minutes or until translucent and sweet.
2. Add the garlic and cook for a further minute.
3. Add the herbs, sugar and vinegar and reduce by half.
4. Tip in the tomatoes and seasoning. Simmer gently for 45-60 minutes, adding a little water if the sauce gets too thick.
5. Puree until smooth then taste and adjust the seasoning and consistency, as required.

WhitePepper’s Top Tips
* Excellent accompaniment for pasta, gnocchi, roasted vegetables, as a homemade ‘ketchup’ or turned into a soup with addition of cream and knobs of butter.
* Works well with Oregano and chilli at the start in place of ordinary herbs.
* Can be finished with chopped olives, if required.

RECIPE 5: Potato Gnocchi with Chorizo & Tomato
(Serves 2-4)

250g floury potatoes
100g strong flour
1 egg yolk
25g parmesan, grated
Salt & pepper
75g Chorizo sausage, skinned and sliced
A little semolina for dusting
To serve: Tomato sauce & a few green leaves

Method
1. Quarter the potatoes, leaving skin on, and place in cold salted water. Cook until soft, scoop out onto a plate.
2. Prepare a tomato sauce.
3. Remove the skin from the potato then mash with a folk, coarsely. Sift the flour onto a work surface and make a well in the centre. Place the egg yolk in the well and top with the mashed potato, parmesan and seasoning.
4. Take care not to over work the mixture, although a light kneading may be required.
5. Once a dough is formed, divide into 4 and roll each piece to a sausage (chipolata size).
6. Cut small pieces from the roll no bigger than a sugar lump. Dust with semolina and leave on a tray.
7. Fry the Chorizo, retaining the oil in the pan.
8. When ready to serve, bring a pan of salted water to the boil. Add the Gnocchi and boil until they rise to the surface (approx. 2 minutes).
9. Remove the gnocchi from the water with a draining spoon and straight into the hot pan containing the chorizo oil.
10. Add back the chorizo pieces before assembling on a large sharing plate.

RECIPE 6: Salmon en Papillote
(Serves 1)

1/2 shallot, thinly sliced

50g carrot, matchsticks

1/2 clove garlic, sliced

1/4 red pepper, matchsticks

50g celeriac, matchsticks

150g salmon loin, skinned

20g butter, knobs

1/4 tsp chilli flakes

1/2 lime, juice

Salt and white pepper

30g white wine

To serve: Chives

Method

1. Preheat the oven to 220ºc.
2. Cut out two round sheets of baking parchment 40cm x 40cm.
3. Place the cut vegetables in the centre.
4. Place the prepared fish portion on top and dot with butter.
5. Add the chilli flakes, lime juice and seasoning.
6. Fold inwards the edge of the paper leaving a small opening.
7. Add the white wine to the opening, then seal completely.
8. Slide onto a preheated tray and roast for 10 minutes.
9. Remove the bag from the oven and cut down the centre of the bag and open out.
10. Finish with chopped chives.

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