A taste of Annabel Langbein's new book

A taste of Annabel Langbein’s new book

A taste of Annabel Langbein’s new bookIntroducing Annabel Langbein...Annabel Langbein is New Zealand’s leadingcelebrity cook and now the star of her owninternational television series. In her new book,Annabel Langbein The Free Range Cook,she shares the secrets of her free-range cooking style.Starting with the freshest seasonal ingredients,many of which she grows herself at her cabin inNew Zealand’s scenic South Island, she shows howeasy it is to cook sensational food and turn yourhome into your new favourite restaurant.buyAnnabel LangbeinThe Free Range Cookis available at Waitrose,Waterstones and bookstoresnationwide or buy onlinebuy nownow!Here is a glimpse inside its pages at a selectionof Annabel’s favourite recipes. Enjoy!share on facebook... share on twitter... buy the book... get newsletter...

from the ovenSesame and Oregano LavoshLavosh is a thin, crunchy Middle Eastern bread that’s delicious as a picnic snack orserved as a pre-dinner nibble with blue cheese and dried fruit. In this recipe I flavourit with sesame and oregano, but you could also use fennel seeds, parmesan or chillies.The wholemeal flour adds texture and makes it a healthy oven-baked snack. Cut anyshapes you like – as long as the dough is very thin you’ll get a fabulous crisp bread.Prep time 15 minsCook time 15–18 minsMakes approx 40125g plain flour50g wholemeal flour2 tbsp each black andwhite sesame seedsor 4 tbsp just one kind1 tbsp finely choppedfresh oreganoor 1 tsp dried oregano1 tsp salt4 tbsp extra virgin olive oil1 tsp sesame oil8 tbsp waterPreheat oven to 165˚C and line an oven tray with baking paper.In a mixing bowl stir together the flours, sesame seeds, oregano andsalt. Mix the oils and water together and add to the dry ingredients,stirring to form a soft, pliable dough.Divide the dough into 4 pieces and roll each out on a lightly flouredboard as thinly as possible. Each piece of dough should yield arectangle about 34 x 16cm. Cut each rectangle into strips measuringabout 4 x 17cm and roll again. They need to be virtually see-through.Carefully transfer strips to a baking tray, brush lightly with oil andsprinkle with flaky salt. Bake until crisp and pale golden – about15–18 minutes. Allow to cool fully then store in an airtight container.To finish:extra virgin olive oilflaky sea salt30from the ovenWatch Annabel make this recipe at thefreerangecook.comshare on facebook... share on twitter... buy the book... get newsletter...

from lake and seaAsparagus, Snow Pea and Scallop SaladThis impressive salad makes a few scallops go a long way, but you can replace themwith seared prawns or even six rashers of bacon that have been cooked until crisp andthen crumbled. If it’s not asparagus season simply double the amount of snow peas.It’s a perfect dish for when you want to be organised. The asparagus and snow peas canbe cooked a couple of hours before you eat, the scallops seared up to half an hour aheadof serving and the Citrus Chilli Dressing will keep for up to a week in the fridge.Prep time 5 minsCook time 5–7 minsServes 624 spears fresh asparagus,tough ends snapped off3 handfuls (100g) mangetout(snow peas), trimmed of stringybits2 handfuls (50g) rocket leavesflesh of 1 large just-ripeavocado, cut into chunks24 fresh scallops (or more asextravagance allows)finely grated zestof ½ lemon or limesalt and ground black peppera pinch of sugar2 tbsp extra virgin olive oil4 tbsp Citrus Chilli Dressing(see below)Bring a large pot of water to the boil. Lightly salt the water thendrop in the trimmed asparagus and return to the boil for 3 minutes.Add the mangetout to the pot for the final 20 seconds of thecooking time. Do not overcook.Drain then immediately cover the vegetables with cold water (thishelps to capture their vivid green colour and crunchiness). Drainthe vegetables thoroughly. Arrange the rocket leaves on a servingplatter and place the asparagus and mangetout on top. Top with theavocado chunks.Mix the scallops with the lemon or lime zest and season with salt,pepper and sugar (the sugar helps the scallops caramelise withoutovercooking). Heat the olive oil in a heavy-based frypan untilit is very hot and cook the scallops for about 30–50 seconds on eachside – they should be browned but still soft. Don’t overcook themand don’t overcrowd the pan – you may need to sear themin two batches.Pile scallops on top of salad, drizzle with 4 tbsp Citrus Chilli Dressingand toss. Divide between 6 serving plates and serve at once.Citrus Chilli DressingPlace 4 tbsp each of orange, lime and lemon juice in a large jar with 1 tsp rice vinegar, 1 tbsp fish sauce,1 tbsp sugar, ground black pepper and 1 small red chilli, seeds removed and flesh very finely diced.Shake to blend and chill until ready to serve. This dressing is great with seafood, chicken or salad greensand keeps for up to a week in the fridge. Makes 125ml.from lake and seashare on facebook... share on twitter... buy the book... get newsletter...

from the farmCrispy Pork BellyThe key to great pork crackling is to dry the skin side of the meat well before sprinklingit with salt. Blast the pork in a hot oven to begin with to get the skin crunchy, thenslow cook it for a further hour and a half in a bath of milk, which makes it really moistand tender. This is a very traditional Italian way to cook pork belly – one I learned fromElizabeth David’s books.Prep time 5 minsCook time 2 hoursServes 61–1.2kg pork belly, skin scoredground black pepper1 tsp salt2–3 sage leaves500–625ml milkTo serve:Roasted Pepper PestoPreheat oven to 240˚C. Pat the skin of the meat dry and season theflesh side with pepper and half the salt. Sprinkle the sage leaveson the bottom of a baking dish (do not use a glass baking dish or itmight shatter when you add the milk) and put the pork on top, skinside up. Season the top with the remaining salt.Roast for 20–30 minutes at 240˚C until the skin is starting to blisterand crackle. Watch closely for burning.Pour the milk around the meat to come about half to two thirds ofthe way up the sides of the pork. Reduce the heat to 160˚C and roastfor a further 1½ hours or until the meat is meltingly tender. Checkthe level of liquid during cooking and if it has evaporated add a littlemore to the pan.Remove the pork from the oven, lift it out of the dish and allow it tocool. Discard the liquids, which break into curds.For easy cutting, place the meat flesh side up on a chopping boardand use a heavy, sharp knife to cut it into slices about 3–4cm thick.Serve warm or at room temperature with Roasted Pepper Pesto.from the farmshare on facebook... share on twitter... buy the book... get newsletter...