We’ve made it via one other 12 months – effectively completed us! There are every kind of the way to see out 2022, however whether or not you’re dressing as much as get together or donning slippers to get cosy, the weeks forward demand just one factor of the kitchen: consolation meals. What that’s means various things to completely different folks, however there’s typically one thing about its texture that hits the spot: flaky, all-butter puff pastry, heat sponge, duvet-like polenta, delicate prunes, melted cheese … These are simply a few of the methods I’ll be getting consolation from meals within the new 12 months, and I hope you’ll, too. Right here’s to 2023.
Rooster, prune and cut up pea pie (pictured high)
This takes inspiration from khoresh, an Iranian stew that’s as celebratory as it’s comforting. It makes a terrific centrepiece and desires little greater than a inexperienced salad on the facet. If you happen to like, assemble the pie the night time earlier than, so it’s oven prepared.
Prep 20 min
Cook dinner 1 hr 15 min
100g yellow cut up peas, soaked in sizzling water for 10 minutes, then drained
30g pink lentils
3 black limes, every calmly pierced 3 instances with the tip of a pointy knife
1 x 325g sheet ready-rolled all-butter puff pastry
1 egg, overwhelmed
1 tsp nigella seeds
2 onions, peeled and finely sliced (365g)
3 tbsp olive oil
High quality sea salt
1kg boneless, skinless rooster thighs, lower into 4cm items
½ tsp freshly cracked black pepper
½ tsp floor turmeric
½ tsp floor cinnamon
½ tsp floor cardamom
¼ tsp floor cumin
3 tbsp plain flour
55ml apple cider vinegar
20g coriander leaves, finely chopped
200g prunes, pitted and every roughly chopped into 6
Put the primary three components in a medium saucepan with 850ml water, convey to a boil, then simmer for 35 minutes, till the cut up peas are tender however nonetheless maintain their form. Squeeze the limes in opposition to the facet of the pan to launch as a lot liquid as potential, then take away and discard the husks.
Unroll the pastry, roll it out a little bit extra to 23cm x 36cm, then brush calmly with half the egg and lower it widthways into 9 5cm-wide strips. Sprinkle with the nigella seeds, then placed on a tray lined with baking paper and chill.
Put the onions, olive oil and a teaspoon of salt in a big saute pan on a medium warmth and prepare dinner, stirring sometimes, for 15-20 minutes, till calmly caramelised. Stir within the rooster and one other teaspoon of salt, prepare dinner till the rooster is opaque, then stir within the spices and flour and prepare dinner for 2 minutes, till aromatic.
Warmth the oven to 200C (180C fan)/390F/gasoline 6. Stir the lentil and cut up pea combination and their cooking liquid into the rooster pan, then add the vinegar, coriander and prunes, and take off the warmth. Pour right into a 30cm x 20cm baking dish and depart to chill for 10 minutes.
Brush the remaining egg across the fringe of the baking dish, then lay 5 of the pastry strips diagonally throughout the dish, leaving a 1cm hole between them; pinch the ends of the pastry in opposition to the egg-washed facet of the dish, so that they stick. Lay the remaining 4 strips of pastry diagonally throughout the highest in the other way, to make a crisscross sample and once more maintaining them 1cm aside, then bake for 35 minutes, till the pastry is deeply golden in color.
Take the pie out of oven, depart to settle and funky for 10 minutes, then serve heat.
Apple and pear eve’s pudding with vanilla cream
The nice and cozy pudding/chilly vanilla cream combo works like a dream right here, however custard or ice-cream would additionally work effectively, in case you desire.
Prep 25 min
Cook dinner 1 hr 20 min
For the fruit filling
75g caster sugar
75g fridge-cold unsalted butter, lower into cubes
2 tbsp sherry or red-wine vinegar
1 lemon, zest finely grated, to get 1 tsp, and juiced, to get 1 tbsp
4 granny smith apples (480g), peeled, halved, cored and lower into 1cm-thick slices
3 medium convention pears (480g), peeled, halved, cored and lower into 1cm-thick slices
¾ tsp floor star anise
15 inexperienced cardamom pods, pods bashed open and seeds finely floor in a mortar, to get ¾ tsp, or ¾ tsp shop-bought floor cardamom
Flaked sea salt
For the cake batter
190g caster sugar
190g room-temperature unsalted butter
1 tsp vanilla bean paste
130g self-raising flour
60g floor almonds
1½ tsp baking powder
3 eggs, separated
30g flaked almonds
For the vanilla cream
300ml double cream
1½ tsp vanilla bean paste
Warmth the oven to 180C (160C fan)/350F/gasoline 4, then begin on the fruit filling. Put the sugar in a 26cm cast-iron pan on a medium warmth and prepare dinner for 3 to 5 minutes, till it turns amber in color – resist the urge to stir, and as a substitute swirl the pan so the sugar colors evenly. Add the butter, stir till clean, then take off the warmth and stir within the vinegar, lemon juice, apples, pears, floor spices and half a teaspoon of flaked salt. Combine effectively and depart to chill.
Now for the batter. Put the sugar, butter and vanilla bean paste within the bowl of a stand mixer fitted with the paddle attachment, then beat on medium velocity for seven to 10 minutes, till gentle and fluffy, scraping down the perimeters of the bowl as required.
In the meantime, combine the lemon zest, flour, floor almonds, baking powder and three-quarters of a teaspoon of salt in a big bowl. Add a 3rd of this and one egg yolk to the mixer bowl, then beat on medium till integrated, once more scraping down the perimeters of the bowl as wanted. Repeat twice extra with the remaining flour combination and egg yolks.
Switch the combination to a big bowl and clear out the stand mixer bowl. Put the egg whites within the stand mixer bowl, placed on the whisk attachment and beat for 2 to 3 minutes, till they double in measurement and type stiff peaks. Utilizing a wood spoon, combine 1 / 4 of the egg whites into the batter bowl, then gently fold in the remainder, taking care to not knock out the air. Spoon the batter on high of the pan with the apple and pear combination, scatter the flaked almonds on high, and bake for 45 minutes, till the highest is golden and a skewer comes out clear. Go away to chill and relaxation for 10 minutes.
Within the meantime, put the cream and vanilla in a bowl and blend gently with till effectively mixed. Serve the pudding heat with the cream on the facet.
Butternut squash polenta with rosemary chilli oil
Polenta, that Italian store-cupboard staple, is a splendidly comforting facet dish however may also be the star of a meal. If you happen to desire, swap the butternut for some other squash or pumpkin.
Prep 25 min
Cook dinner 30 min
500g butternut squash, peeled, deseeded and roughly chopped into 3cm chunks (400g)
5 garlic cloves, peeled
1 tbsp olive oil
250ml rooster or vegetable inventory
Salt and black pepper
80g cream cheese
50g parmesan, finely grated, plus additional to complete
100g coarse polenta
30g unsalted butter
For the fried squash
200g butternut squash, peeled and lower into 1½cm cubes
1 tbsp olive oil, plus ½ tbsp additional
½ tsp maple syrup
½ tsp lemon juice
10g parsley leaves, finely chopped
For the rosemary chilli oil
1 tbsp olive oil
50g unsalted butter
1 tsp finely chopped rosemary leaves
¼ tsp kashmiri chilli
2 tsp aleppo chilli
First, prepare dinner the squash for the polenta. Put the squash, garlic and olive oil in a medium pan for which you may have a lid and set it on a medium-high warmth. Cook dinner, stirring typically, for seven to 9 minutes, till the squash has began to melt and a few its juices are beginning to catch on the underside of the pan. Pour within the inventory, 250ml water, a half-teaspoon of salt and a very good grind of pepper, convey to a simmer, then cowl and depart to prepare dinner for seven minutes, till the squash is delicate and beginning to break down on the edges. Take off the warmth, add the cream cheese and parmesan, then blitz clean with a stick blender.
Put the pan again on a medium warmth, then slowly pour within the polenta, whisking shortly as you achieve this. Cook dinner for eight minutes, whisking continuously to eliminate any lumps and to cease the combo sticking to the bottom of the pan, till the polenta has thickened, then take off the warmth and whisk within the butter. Cowl the floor of the polenta combine with a circle of greaseproof paper, to stop a pores and skin forming, then put aside.
Put a medium frying pan on a medium-high warmth, add the oil, remaining squash, half a teaspoon of salt and a very good grind of pepper and prepare dinner for seven to eight minutes, till the butternut is calmly colored on the edges and softened. Stir within the maple syrup and put aside for 5 minutes to chill.
In the meantime, make the chilli oil. Put the oil and butter in a small frying pan on a medium warmth and, as soon as melted and sizzling, stir within the rosemary and prepare dinner for 30 seconds, till aromatic. Take off the warmth, stir within the kashmiri and aleppo chilli and a pinch of salt, then put aside to infuse briefly.
Carry the paper off the highest of the polenta, then spoon it right into a lipped platter. Combine the fried squash with the remaining half-tablespoon of oil, lemon juice and parsley, and scatter on high. Spoon the chilli oil on high, scatter with the additional grated parmesan and serve sizzling.