Carl's Recipes

Cholent Stew with Flat Bread Inspired by Martin Parr’s photograph, ‘Hebden Bridge, Steep Lane buffet lunch’ https://artscouncilcollection.org.uk/artwork/hebden-bridge-steep-lane-buffet-lunch INGREDIENTS: Cholent 2 onions, chopped 2 small potatoes, cubed 1Kg beef stew meat, cubed 100g pearl barley 50g kidney beans 1 tablespoon paprika 1 teaspoon cumin 1 teaspoon turmeric 1⁄2 teaspoon chili powder 2 tablespoons honey 3-4 cups of water Salt and pepper Fresh chopped mint(for garnish)

Flat Bread 200g plain flour 1/4 tsp salt 100ml warm water 2 tbsp oil (olive, sunflower or vegetable), plus extra for cooking

RECIPE: For the Cholent 1. Place the onions and potatoes in the bottom of the slow cooker.

2. Top with the beef.

3. Sprinkle the meat with salt and pepper.

4. Add the barley and kidney beans, then sprinkle on the paprika, cumin, turmeric and chili powder.

5. Drizzle with the honey and then pour the water over the top to cover the beans.

6. Cover the slow cooker and cook on low heat overnight, or for at least 8 hours.

For the Flat Bread 1. Place the flour and salt in a large bowl and trickle on the water bit by bit.

2. Mix the water and flour mixture together.

3. Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a bit more water.

4. Knead the dough for 5 minutes 5. You can cook the breads straight away or leave the dough to stand for about 30 minutes.

6. Divide the dough into four to six balls 7. On a clean surface, roll each ball of dough one at a time until about 2cm thick. pick up and move them around so the flatbread often so they don’t stick.

8. Heat a large frying pan. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side. Flip the flatbread and cook for a couple of minutes on the other side. Keep the cooked flatbreads warm, wrapped in foil.

TO SERVE: Portion the cholent in bowls with a flat bread for dipping.

Sprinkle the top of the cholent with freshly chopped mint.

Whole Orange Cake Inspired by Antoine Emile Plassan’s painting of a little girl stealing oranges.

INGREDIENTS: Cake 225g unsalted butter, softened, plus more for greasing 250g granulated sugar 3 large eggs 2 oranges (about 450g) ends removed then cut into chunks and seeds removed 315g plain flour 1/4 tsp salt 1/4 tsp baking soda 2 tsp baking powder

Glaze 185g icing sugar 2 Tbsp freshly squeezed orange juice, from half an orange

RECIPE: 1. Preheat oven to 165°C 2. Grease a 10inch cake tin and dust with flour and tap out the excess.

3. In a large bowl with beat the butter and sugar until fluffy. Beat in the eggs one by one.

4. Blend the orange chunks in a food processor or high-speed blender until mostly smooth but not completely puréed.

5. Add 355mlof the orange mixture to the batter, then mix until blended.

6. Sieve in the flour, salt, baking soda, and baking powder and mix until smooth.

7. Scrape the mix into the cake tin and smooth the top 8. Bake for about 55 minutes and a toothpick or thin knife stuck in the middle comes out with just a few crumbs clinging.

9. Cool it in the tin on a rack for about 10 minutes, then invert the cake onto the rack and let cool completely.

10. Make a glaze by mixing together the icing sugar and orange juice in a small bowl.

11. taste it and adjust the consistency to taste (if you’d like it thicker, add more sugar. thinner, add more orange juice) 12. Once the cake is cool, spoon the glaze over the top, letting it drip down the sides. Let the glaze set, then slice cake and serve.

Heritage Tomato & Lemon Salad with Clementine & Mint Vinaigrette Inspired by Venetian glass fruit INGREDIENTS: Salad 400g Heritage Tomatoes 1 Large Lemon Mint Leaves Chives

Viniagrette 1 Clementine 50ml Olive Oil 2tbs Red Wine Vinegar Salt & Black Pepper Mint Leaves

RECIPE: 1. With a sharp knife peel the lemon so only the flesh remains 2. Thinly slice the lemon, removing any pips 3. Slice, dice and cut the tomatoes into bite size pieces 4. Toss the tomatoes, lemon and mint in a bowl 5. Juice the clementine and combine with the other vinaigrette ingredients. Blend or whisk 6. Toss the salad with the dressing 7. Snip chives over to serve

Crispy Fried Pork with Sweet & Sour Sauce (Ku Loa Jou) Based on ‘Recipe (Taste it)’ by Shusaku Arakawa https://artscouncilcollection.org.uk/artwork/recipe-taste-it INGREDIENTS: 1LB Pork Shoulder (or tofu) diced into 1” cubes Corn Flour – to dust 4oz Bamboo Shoot 2oz carrot – diced into 1” pieces ½ Large Onion 5 Dried Mushrooms 2 tbsp Petit Pois

Sauce 4 tbsp Chicken Broth (or mushroom miso or vegie stock) 1 tbsp Sake (or dry sherry) 2 tbsp Soy Sauce 2 tbsp Rice Wine Vinegar ½ tsp Salt 2 tbsp Caster Sugar Corn Flour – to thicken

Marinade 1 tbsp Sake (or dry sherry) 1 tbsp Soy Sauce 2” cube ginger – crushed RECIPE: 1. Soak pork (or tofu) for at least 1 hour in the marinade 2. Dust pork (or tofu) in seasoned flour and deep fry at 180°C until golden and crispy 3. Soak the mushrooms in hot water. Once softened remove from the water, remove stems then dice them and the onion into 1” cubes.

4. Cook bamboo shoots and carrots in boiling water. Drain the water into a bowl with the petit pois and then drain them 5. Combine the ingredients for the sauce into a jug 6. Heat oil in a wok and stir fry the vegetables (except the petit pois) quickly on a high heat 7. Add the sauce mixture and bring to the boil 8. Add the pork and simmer for a few minutes 9. Thicken the sauce with a mix of corn flour and water 10. Add the petit pois and serve.