Made in Britain: recipes by Yotam Ottolenghi

I am not one crumb clearer about what Brexit will appear to be than I used to be in June 2016. Nonetheless, it’s most likely a good suggestion to think about, a minimum of, how we’d handle with out the loads that comes our manner from the continent every single day. Pray we don’t must, however right here goes … one thing for everybody, with strictly British produce (plus olive oil).

Crispy duck with rye pancakes (pictured above)

Consider this as a British Peking duck, and eat it as you’ll in a Chinese language restaurant, stuffing the shredded duck, sauce, spring onions and cucumbers inside the nice and cozy pancakes. It’s a messy enterprise, however that’s all a part of the enjoyable. Use shop-bought pancakes, if want be, however for those who do make your personal, you are able to do so nicely prematurely and heat them by way of within the oven earlier than serving.

Prep 30 min
Prepare dinner 2 hr 10 min
Serves 2 as a principal, four as a starter

¾ tsp juniper berries
¾ tsp black peppercorns
2 tbsp Worcestershire sauce, plus 1½ tsp further, to serve
Three tbsp golden syrup
2 duck legs, pores and skin patted very dry
250g ready-cooked and peeled beetroot (ie, 1 pack), every reduce into eight wedges
2 Pink Woman apples, cored and reduce into eight wedges (250g web weight)
Three small banana shallots, peeled and reduce in half (60g web weight)
1½ tbsp sage leaves
2 garlic cloves, peeled and frivolously bashed with the flat of a knife
200ml dry white wine
2-Three spring onions, trimmed and finely sliced into 6cm-long strips (40g web weight)
¼ giant cucumber, seeds and core scooped out, flesh reduce into 6cm x ½cm batons (60g web weight)

For the pancakes
80g darkish rye flour
70g plain flour
1 giant egg
220ml full-fat milk
⅔ tsp salt
Olive oil, for frying

Warmth the oven to 180C (160C fan)/350F/fuel four. Blitz the juniper and peppercorns in a spice grinder till you have got a wonderful powder (or finely crush them in a mortar). Switch to a bowl and add the Worcestershire sauce, golden syrup and a teaspoon and 1 / 4 of salt. Prick the pores and skin of every duck leg about 20 occasions with a skewer, then add them to the bowl and toss to coat. Depart to marinate for a minimum of 30 minutes (or put the bowl within the fridge in a single day).

Combine the beetroot, apples, shallots, sage and garlic in a 24cm ovenproof saute pan with a superb pinch of salt. Pour within the wine and 75ml water, then lay within the duck legs pores and skin facet up, together with all their marinade, taking care to not get any on the pores and skin, then use kitchen towel to pat the uncovered pores and skin dry. Roast for an hour and 25 minutes, rotating the pan and basting the contents as soon as midway, till the duck is cooked and the pores and skin crisp. Switch the legs to a board to relaxation for 15 minutes; crush the beetroot and apple into the sauce a bit of, and maintain heat.

Whereas the duck is resting, make the pancakes. Whisk the flours, egg, milk and salt till clean, then put aside for 5 minutes. Put half a teaspoon of olive oil in a big frying pan on a medium-high warmth, then add 40-45g batter, swirling the pan to kind a 12cm-wide pancake. Fry for one to 2 minutes, till properly browned on the underside, then flip and fry for 30-60 seconds, till browned on the opposite facet – it’s possible you’ll must decrease the warmth to medium if the pan will get too sizzling. Repeat till you have got eight pancakes – the batter combine is sufficient for 11 pancakes, however the first few makes an attempt aren’t normally one of the best.

Organize the duck legs on a platter with the spring onions, cucumber and pancakes alongside. Tip the nice and cozy fruit and greens, and any liquid from the pan, right into a bowl and stir within the remaining teaspoon and a half of Worcestershire sauce. Shred the meat off the duck legs on the desk, or simply earlier than you serve, ending them off with a bit of salt and a few of the liquid from the fruit and vegetable sauce.

Pear and apple slaw with mustard and watercress

Yotam Ottolenghi’s pear and apple slaw with mustard.

This slaw will get soggy if it’s left to sit down, so make it simply earlier than serving. Cobnuts are a sort of hazelnut native to the UK, and are normally discovered with inexperienced or brown shells and husks (extra brown presently of yr). To roast cobnuts, crack and shell them, then roast in a 170C (160C fan)/350F/fuel four oven for about 12 minutes. This salad would go rather well alongside grilled sausages, with some further mustard alongside, or with a root vegetable gratin.

Prep 25 min
Prepare dinner 5 min
Serves four as a facet

60g watercress
1 tbsp English mustard, produced from powder so it’s gluten-free
1½ tbsp roughly chopped parsley
2 tbsp apple cider vinegar
50ml olive oil
1 williams pear, cored and reduce into 5cm x ½cm batons
1 Pink Woman apple, cored and reduce into 5cm x ½cm batons
5-6 celery stalks, trimmed and reduce into 5cm x ½cm batons (275g web weight)
60g shelled cobnuts or blanched hazelnuts, roasted, salted and roughly chopped

Within the small bowl of a meals processor, blitz the primary 5 components with a 3rd of a teaspoon of salt, to make a clean salsa.

Put the salsa in a big bowl with all of the remaining components besides the nuts, and toss to coat. Switch to a serving platter, style for seasoning, then end with the chopped nuts and serve.

Bacon and chestnut scones with Marmite butter

Yotam Ottolenghi’s bacon and chestnut scones with Marmite butter.

Yotam Ottolenghi’s bacon and chestnut scones with Marmite butter.

I by no means thought the mix of bacon and chestnuts may get any higher till I added Marmite. Don’t be fooled by the lengthy methodology – these scones are pretty simple. Take the butter for the whipped Marmite butter out of the fridge manner forward of time, so it’s completely comfortable.

Prep 15 min
Prepare dinner 1 hr 25 min
Makes 14

350g cooked and peeled chestnuts
100ml complete milk
110g unsalted butter, fridge-cold and reduce into 1½cm cubes, plus ⅓ tbsp further for frying
150g streaky bacon (ie, about 6 rashers), reduce widthways into ½cm-thick strips
240g plain flour, sifted, plus further for dusting
1 tbsp caster sugar
2½ tsp baking powder
½ tsp bicarbonate of soda
¾ tsp salt
180g buttermilk, fridge-cold
1 egg yolk, overwhelmed
1½ tsp demerara sugar

For the whipped Marmite butter
100g unsalted butter, at room temperature
1½ tbsp Marmite

Warmth the oven to 240C (220C fan)/465F/fuel 9. Unfold out the chestnuts on a baking tray lined with greaseproof paper and roast for 12 minutes, or till properly toasted, then take away and go away to chill. As soon as cool, put 200g of them in a meals processor, add the milk, blitz to a thick, barely coarse paste and put aside. Roughly chop the remaining chestnuts.

In the meantime, put a big frying pan on a medium-high warmth. As soon as sizzling, add the third of a tablespoon of butter and the bacon, fry for seven to eight minutes, stirring sometimes, till crisp and frivolously browned, then switch the bacon to a plate lined with kitchen paper to empty.

Put the flour, caster sugar, baking powder, bicarb and salt in a meals processor and pulse a couple of times, simply to combine them collectively. Add the butter, pulse three or 4 occasions, till the combination is crumbly, then add the buttermilk and chestnut puree, and pulse two or thrice, till you have got a shaggy mass – take care: you don’t need the combo to come back collectively. Switch to a well-floured work floor and use floured palms to flatten the dough right into a tough rectangle. Sprinkle evenly with the chopped chestnuts and bacon, reserving a tablespoon of bacon for garnish, and use your palms to convey all of it collectively with out kneading.

Gently pat the dough right into a roughly 2½cm-thick rectangle about 20cm x 16cm, then fold in half. Give the dough 1 / 4 flip, flattening it barely as you achieve this, and fold in half once more. Repeat as soon as extra, for a complete of three folds, utilizing solely sufficient flour to maintain your palms from sticking. End by patting the dough right into a roughly 3cm-thick rectangle, dusting away any extra flour. Use a 6cm spherical cookie cutter to chop the dough into rounds – give the cutter one stable push for each – and switch these to a big oven tray lined with baking paper, maintaining the scones spaced nicely aside. Collect the scraps right into a ball, pat this down in the identical manner as earlier than, then reduce out as many scones as you may – it is best to have sufficient dough to get 14 scones in whole. Refrigerate the tray for 20 minutes, so the scones agency up.

Brush the scones with the egg yolk, sprinkle over the demerara sugar and reserved bacon, then put within the oven and instantly flip down the temperature to 190C (180C fan)/390F/fuel 6. Bake for 25 minutes, till properly golden and cooked by way of, then go away to chill for 15 minutes.

In the meantime, make the whipped butter by blitzing the butter and Marmite in a meals processor till clean, like a comfortable peanut butter; scrape down the perimeters of the bowl as you go. Serve the scones heat or at room temperature with the whipped butter alongside.