North Hampshire Lifestyle Jul - Aug 2023

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POLLOCK FILLET WITH TARTARE SAUCE, NEW POTATOES AND SPINACH BY JACK STEIN Jack Stein’s World On A Plate (Bloomsbury and Absolute Press) SERVES 4 800g pollock fillets 1 tablespoon vegetable oil 500g spinach, washed 1 teaspoon butter 400g new potatoes, boiled Salt and pepper FOR THE TARTARE SAUCE 150g miso mayonnaise ½ shallot, finely chopped 25g capers, chopped 25g gherkins, chopped ½ tablespoon chopped tarragon ½ tablespoon chopped chives METHOD First make the tartare sauce. Place the miso mayonnaise in a bowl and add the shallots, capers and gherkins. Mix them until well incorporated, then stir in the tarragon and chives. Refrigerate until needed. Season the flesh side of the pollock fillets, and oil lightly. Grill, skin side up, under a hot grill for 2–3 minutes, depending on the thickness of the fillets. Set aside and allow to rest for 2–3 minutes. Sauté the spinach in the butter until wilted. Serve the pollock fillets with a large dollop of tartare sauce and with the potatoes and spinach alongside. 20 | www.minervamagazines.co.uk
PEANUT BUTTER AND CHOCOLATE CHEESECAKE WITH SALTED CARAMEL AND POPCORN “SOMETIMES IN LIFE YOU HAVE TO MAKE A QUICK DECISION; THIS DESSERT IS A GOOD CASE IN POINT. WE WERE PREPPING TO PHOTOGRAPH THE DESSERTS FOR THIS BOOK IN LONDON AND I HAD SLIGHTLY MISCALCULATED THE NUMBER OF DESSERTS – WE WERE ONE SHORT. I KNEW THAT THE INGREDIENTS I HAD IN MIND WOULD COMBINE BEAUTIFULLY, SO I OPENED THE FRIDGE AT THE RESTAURANT AND EXTRACTED A SLICE OF CHEESECAKE, POURED A LITTLE CARAMEL INTO A TUB AND LEGGED IT TO THE SHOOT, LEAVING A SMALL NOTE SAYING, ‘TOOK ONE SLICE OF CHEESECAKE, WON’T BE ABLE TO REPLACE, THANKS.’ IF YOU’RE MAKING THIS DESSERT FROM SCRATCH, YOU’LL NEED TO START IT THE DAY BEFORE SERVING.” - JACK STEIN MAKES 1 CHEESECAKE FOR THE BASE 150g digestive biscuits, crushed 3 teaspoons cocoa powder 100g unsalted butter, melted FOR THE FILLING 60g smooth peanut butter 150g caster sugar 500g mascarpone 25ml double cream 1 teaspoon vanilla essence FOR THE TOPPING 100ml double cream 100g dark chocolate drops FOR THE SALTED CARAMEL SAUCE 100g granulated sugar 45g unsalted butter, at room temperature 60ml double cream ½ teaspoon salt or more to taste TO SERVE Purchased ready-made popcorn: 10g per person A little icing sugar METHOD Mix all the base ingredients together and push into a loose-bottomed, 23cm flan tin. Chill in the fridge for 2 hours. Beat the peanut butter and sugar together in a food mixer until light in colour. Add the mascarpone, cream and vanilla and mix slowly until just incorporated (over-mixing will cause it to split). Smooth it over the cheesecake base. Chill for 2 hours. Heat the cream and the chocolate drops together in a saucepan over a low heat, stirring until combined. Leave the mixture to cool for 10 minutes, then pour it evenly over the cheesecake. Chill for 12 hours. Now make the salted caramel sauce. First heat the sugar in a saucepan over a medium heat, stirring it continuously with a spatula or wooden spoon. As soon as the sugar has dissolved and is a dark brown, thick liquid, add the butter straight away. Keep stirring until all the butter has melted and been incorporated into the caramel. Slowly pour in the double cream, still stirring. Keep on heat for another minute; the mixture will bubble and rise in the pan. Remove from the heat and stir in the salt, then allow to cool. You can always add more salt, depending on your taste. The caramel can be stored in the fridge overnight along with the cheesecake. It makes about a cupful and will keep for 1 week. Any left over would make a great topping for ice cream. Shortly before serving, place the popcorn in a large bowl and stir in a little salt and icing sugar to taste. Remove the cheesecake from the fridge and let it sit for a few minutes to make it easier to cut. Place a slice on each plate. Warmnup a little salted caramel – either in a small pot on the hob or in a small bowl inbthe microwave for 30 seconds–1 minute until it is loose enough to drizzle over the cheesecake but not so hot that it would melt the chocolate layer. Add some salty, sweet popcorn to each plate and dig in! Jack Stein’s World On A Plate (Bloomsbury and Absolute Press) www.minervamagazines.co.uk | 21
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Page 13 and 14: EXPERIENCE BARFIELD Come and visit
Page 15 and 16: Afternoon Tea DESIGN EXPERIENCE The
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Page 19: MONKFISH RICE & CURRY BY JACK STEIN
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Page 25 and 26: TEXTURED TILES c/o Mark Sohby Photo
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Page 29 and 30: SAVE THE BEES THE BEST POLLINATOR P
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North Hampshire Lifestyle Jul - Aug 2023

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