Horsham Living Oct - Nov 2021

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COMFORT When the darker nights set in, you just want some go-to comfort food recipes - and here, Waitrose has delivered! Find more recipes at www.waitrose.com Calling CHICKEN SHAWARMA FLATBREADS WITH YOGURT Prep time: 20 minutes + marinating Cooking time: 20 minutes Serves: 4 INGREDIENTS 8 British chicken thigh fillets 3 tbsp Cooks’ Ingredients Shawarma Paste ½ red onion, finely sliced 2 lemons, juice of 1, 1 cut into wedges 1½ tsp Cooks’ Ingredients Sumac ½ large cucumber 250g Yeo Valley Organic Greek Style Natural Yogurt 1 small clove garlic, finely grated 15 mint leaves, finely shredded, plus extra to garnish 4 Waitrose & Partners Hand-Stretched Flatbreads 50g pomegranate seeds 1-2 handfuls wild rocket METHOD Slash each chicken thigh a few times, concentrating on the thicker parts of the fillet. Season, then rub all over with the shawarma paste. Cover and chill for 20 minutes (up to 2 hours). Meanwhile, mix the onion, lemon juice and sumac with a good pinch of salt. Set aside until ready to serve. To make the sauce, coarsely grate the cucumber and put in a sieve. Toss with a pinch of salt and leave over a bowl for 10 minutes to drain, then gently press with a wooden spoon to extract as much liquid as possible. Tip into a bowl and stir in the yogurt, garlic and mint. Heat a griddle pan over a high heat. Cook the chicken for 5-8 minutes on each side (depending on the fillets’ size) until the juices run clear and there is no pink meat, then set aside for 2 minutes. Clean the pan then use it to griddle the flatbreads for 30 seconds on each side. Arrange them on plates and top with the chicken, pickled onion, pomegranate, rocket and the cucumber and yogurt sauce, finishing with the extra mint leaves and lemon wedges for squeezing over. COOK’S TIP This recipe also works well with lamb or pork steaks instead of chicken (adjust cooking times accordingly). COTTAGE PIE WITH SWEET POTATO Prep time: 20 minutes plus standing Cooking time: 1 hour 20 minutes Serves: 4 INGREDIENTS 1 tbsp olive oil 500g British beef mince 1 onion, diced 1 stalk celery, diced 1 carrot, peeled and diced 1 Oxo Beef stock cube 1 tbsp tomato purée 1½ tbsp plain flour 2 tsp Worcestershire sauce 3 thyme sprigs 2 medium sweet potatoes, peeled 1 tbsp unsalted butter METHOD Heat ½ tbsp oil in a large sauté pan or casserole dish over a high heat. Add the beef and fry, breaking it up, for 4-5 minutes, until browned. Remove from the pan, add the remaining 1⁄2 tbsp oil, lower the heat to medium and fry the onion, celery and carrot with a pinch of salt for 10 minutes, until softened. Meanwhile, dissolve the beef stock cube in 500ml just-boiled water. Return the beef to the pan, add the tomato purée and cook for 1 minute, then stir in the flour and fry for 1 minute more. Add the stock, Worcestershire sauce and 2 thyme sprigs and simmer for 25-30 minutes, until the beef is coated in a thick gravy. Meanwhile, slice the potatoes as thinly as you can and put in a bowl. Cover with just-boiled water from the kettle; set aside for 10 minutes. Drain and use kitchen paper to pat dry thoroughly, then lay out on more kitchen paper to finish drying. Preheat the oven to 200°C, gas mark 6. Melt the butter. Tip the beef and gravy into a medium ovenproof dish. Toss the 14 | www.minervamagazines.co.uk
potatoes with the butter and leaves from the remaining thyme sprig. Season and arrange in circles over the beef. Bake for 30 minutes until bubbling hot and the potatoes are cooked through. Stand for 10 minutes before serving. COOK’S TIP Scatter grated cheddar over the potatoes halfway through baking to give the pie a nice cheesy crust. CHEWY BROWN SUGAR COOKIES Prep time: 15 minutes plus chilling Cooking time: 20 minutes Makes: 12 - 14 INGREDIENTS 200g unsalted butter, roughly chopped 300g Billington’s Dark Brown Soft Natural Unrefined Cane Sugar 300g plain flour 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp ground cinnamon ½ tsp fine salt 1 large British Blacktail Free Range Egg 1 tsp vanilla bean paste METHOD Put the butter and sugar in a large saucepan and set over a medium heat. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside off the heat for 5 minutes to cool. Meanwhile, mix the flour, baking powder, bicarbonate of soda, cinnamon and salt in a bowl. With a wooden spoon, beat the egg and vanilla into the butter-sugar mix, then beat in the dry ingredients until completely combined. Transfer to a bowl, cover with a plate and chill for at least 2 hours (up to 24 hours). Preheat the oven to 180°C, gas mark 4; line 2 large baking trays with parchment. Leave the cookie dough out of the fridge for 15 minutes to warm up a little. Roll into 12-14 balls (about 65-70g each) and space out well on the baking trays (the cookies spread quite a lot during cooking, so bake in more than 2 batches if needed). Bake for about 15 minutes, turning the trays halfway if needed, until deep golden and cracked on top. Cool for 5 minutes on the trays, then transfer to a wire rack to cool completely. COOK’S TIP Ovens can vary in temperature, so after about 12 minutes, keep an eye on your cookies. Once they look set and golden at the edges and start to crack on top, they’re ready. CHERRY & ALMOND BRIOCHE FRENCH TOAST Prep time: 15 minutes Cooking time: 30 minutes Serves: 4 INGREDIENTS 425g can black cherries in light syrup 3 tsp Tate & Lyle Fairtrade Cane Icing Sugar, plus extra for dusting 1 medium British Blacktail Free Range Egg 250ml whole milk ½ tsp almond extract 8 slices sliced brioche loaf 2 tbsp unsalted butter 150g pot vanilla yogurt 1 tbsp toasted flaked almonds METHOD Put a sieve over a small saucepan and drain the cherries. Set the cherries aside and simmer the juices for 5 minutes until reduced. Add 1 tsp icing sugar and the drained cherries to the saucepan and simmer for another 5 minutes, until the cherries are coated in a glossy syrup. Meanwhile, set your largest frying pan over a medium-highheat. In a large, shallow dish, whisk the egg, milk, almondextract and remaining 2 tsp icing sugar. Add 4 brioche slices to the mixture, soaking on each side for about 45 seconds until they’ve absorbed plenty of the mixture but aren’t too soggy. Add 1 tbsp butter to the frying pan and, when foaming, fry the brioche for 4 minutes on each side until golden and puffed up. Arrange on plates while you prepare the remaining slices in the same way, frying in the remaining 1 tbsp butter. Serve 2 slices of brioche per person. Top with a spoonful of vanilla yogurt and the warm cherries and syrup (reheat briefly if necessary). Scatter with the toasted almonds and dust with a little icing sugar to serve. www.minervamagazines.co.uk | 15
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Horsham Living Oct - Nov 2021

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