Recipe Reveal: Deliciousness in Lockdown

Phot o by Dan GoldonUnsplash

RECIPEREVEAL DELICIOUSNESS IN LOCKDOWN: Iconic Dishes From Eateries Around the World Linda M Haden

Introduction F

ood has been the centre of communal conviviality for centuries. Its significance

to human society cannot be understated - it breathes life into communities, draws different cultures together, creates social bonds and imparts a sense of emotional wellbeing.

Restaurants and eateries are the guardians of our unbreakable bond with food.

They are pillars of local communities; and they are conduits of human interaction and intimacy.

However, the joy of eating out is being threatened by an invisible enemy.

COVID-19 is bringing unprecedented change to the world as we know it - but it will never kill our love for our favourite restaurant meals.

Cabin fever is setting in and in order to alleviate our cravings for the treats and comforting dishes most of us miss, eateries have been sharing recipes for their most iconic dishes, which I have compiled in this e-booklet.

I hope you enjoy leafing through it and trying out some recipes, as much as I have enjoyed putting it together.

Bon Appetit!

Linda Haden

Disney Churro Bites Ingredients 250ml water 8 tbsp butter 1/4 tsp salt 3/4 teaspoon ground cinnamon 220g plain flour 3 eggs 370ml vegetable or canola oil 65g sugar

Method 1. Combine water, butter, salt, and Ÿ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.

2. Reduce heat to low.

3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.

4. Add eggs, one at a time, and stir until combined. Set aside.

5. Using caution, heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 180C. 6. Spoon dough into piping bag fitted with large star tip. Pipe 2.5cm strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.

7. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.

8. Drain churro bites on paper towel.

9. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

"Cooking is like love.

It should be entered into with abandon or not at all" Harriet Van Horne

" Deliciou s f ood, f r ien dly people an d, cr u cially, gr eat at m osph er e. It 's an appr oach w e've k ept on ou r m en u sin c ou r f ou n der 's passion f or jazz pu t it t h er e."

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Pizza Express Margherita Pizza Ingredients 250ml warm water ? around 27C 1 teaspoon of sugar 15g fresh yeast (or 2 tsps of dry yeast) 225g of plain flour (plus extra for working) 1.5 teaspoons of salt Extra virgin olive oil (and a little for drizzling) 80g of passata 70g mozzarella (or any cheese you have) Pinch of oregano 1 basil leaf Black pepper

Method 1. Preheat the oven to 230C 2. Add the sugar and crumble the fresh yeast into warm water 3. Allow the mixture to stand for 10-15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface 4. Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil 5. Lightly flour your hands, and slowly mix the ingredients together until they bind 6. Generously dust your surface with flour 7. Throw down the dough and begin kneading for ten minutes until smooth, silky and soft 8. Place in a lightly oiled, non-stick baking tray (a round one is preferable) 9. Spread the passata on top making sure you go to the edge 10.Evenly place the mozzarella on top, season with the oregano and black pepper, then drizzle with a little olive oil 11.Cook in the oven for 10-12 minutes until the cheese slightly colours 12.When ready, place the basil leaf on top and tuck in.

" Th e w or d " w agam am a (? ? ? ? ) is Japan ese f or "self -in du lgen t " , "self -cen t r ed" , "disobedien t " or " w ilf u l" an d is m ost of t en t r an slat ed by t h e br an d as "n au gh t y ch ild."

Wagamama Katsu Curry Ingredients The sauce, serves two:

The dish, serves two:

2?3 tbsp vegetable oil

120g rice (any rice will do!)

1 quantity katsu curry sauce

1 onion, finely chopped 1 garlic clove, crushed 2.5cm piece of ginger, peeled + grated 1 tsp turmeric 2 heaped tbsp mild curry powder 1 tbsp plain flour 300ml chicken or veg stock

2 skinless chicken breasts 50g plain flour 2 eggs, lightly beaten 100g Panko breadcrumbs 75ml vegetable oil, for deep-frying 40g mixed salad leaves

100ml coconut milk 1 1 tsp light soy sauce 1 tsp sugar, to taste

Method 1. Cook garlic, onions and ginger in a saucepan until soft before adding in turmeric and curry powder.

2. After the onions and garlic have softened and mixed together, leave on low heat so that flavours continue to be released.

3. Next, add some flour to the sauce base made in Steps 1 and 2.

4. Pour in the chicken stock bit by bit, mixing thoroughly.

5. To give the sauce a creamy, velvety finish, add coconut milk to taste.

6. Leave the sauce on low heat to reduce further.

7. In the meantime, start preparing the chicken by butterflying the chicken breasts.

8. Then, coat the chicken breasts in flour, egg and Panko breadcrumbs.

9. Fry the breaded chicken breasts in a generous amount of vegetable oil and be careful not to burn them.

10.Once the chicken breasts are cooked, cut into thin slices.

11.Serve with the rice and salad, drizzling the plate with the sauce.

Effortless Style, Timeless Soul

Effortless Style, Timeless Soul

Ikea Swedish Meatballs Ingredients The meatballs, serves four: 500g beef mince

The sauce, serves four: Dash of oil 40g butter

250g pork mince

40g plain flour

1 onion, finely chopped

150ml vegetable stock

1 clove of garlic (crushed or minced)

150ml beef stock 150ml thick double cream

100g breadcrumbs 2 tsp soy sauce 1 egg 150ml thick Dijon mustard 5 tbsp of milk (whole milk) Generous salt and pepper

Method 1. Combine beef and pork until the meat is not lumpy. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk, and season with salt and pepper.

2. Shape mixture into small, round meatballs (it should make about 16-20). Place on a different plate, cover and store in the fridge for two hours.

3. Heat oil on a frying pan on medium heat. When hot, add meatballs and cook until browned on all sides.

4. Preheat oven to 180C. 5. When browned, add to an ovenproof dish and cover. Place in the oven for 30 minutes.

6. Melt butter in a frying pan. Add in the plain flour and whisk, stirring continuously for two minutes.

7. Add the vegetable stock and beef stock to the pan and continue to stir. Combine with the thick double cream, soy sauce and Dijon mustard.

8. Bring to a simmer and allow the sauce to thicken, continuing to stir.

Ikea products should come free with Happy meals Steve Fowler

Up the Ante: Mich Georges Blanc's Potato Crepes 500g potatoes Milk 3 tbsp flour 3 eggs 4 egg whites 2 tbsp heavy cream Salt & freshly ground pepper Clarified butter

1. Cook the potatoes in salted water. Then mash them and incorporate a little milk (about 50ml). Let cool.

2.Add the flour,. Then in order, add the whole eggs, egg whites and heavy cream.

3.Mix until batter has desired consistency between pastry cream and custard.

4. Place a flat pan over high heat. Then add clarified butter. When it's hot, pour a tbsp of batter; it will spread evenly on it own.

5. Flip with a spatula and set aside on a paper towel. Repeat process with the rest of the batter.

Pier Paolo Picchi's Tiramisu 170g mascarpone 150g icing sugar 250g milk cream 9 egg yolks 200g espresso coffee 10g cognac 2 boxes champagne biscuits Cocoa powder

1. Combine egg yolks and sugar in a bowl.

Then slowly stir in the mascarpone. Whip the cream in a bowl. Gently fold the whipped cream into the batter using a spatula or a spoon to keep it airy as possible. Set aside.

2.Pour cognac and coffee into a bowl. One at a time, dip biscuits into the liquid and place them round side up in a rectangular baking dish. Evenly spread half of the mascarpone cream over the layer of biscuits.

3. Repeat with another layer of dipped biscuits and top with the remaining mascarpone cream. Dust top layer with cocoa powder. Let chill in fridge for 10-12 hours.

Gordon Ramsay's Marinara Sauce 2 cans of canned tomotoes (San Marazano) 1. In a stockpot, over medium low heat, add oil and warm thoroughly. Add julienned 2 tbsp tomoto paste nions and season with salt and pepper.

1 large yellow onion Sweat onions until soft and translucent, avoiding any colour.

6 garlic cloves 2.Add thinly sliced garlic, sweat for another 6 bvasil leaves 3 mins, and ensure not to burn garlic. Add 250ml red wine torn basil leaves. Allow to wilt.

30ml olive oil Salt and black pepper

3.Add tomato paste and cook off for 3-5 minutes. Deglaze with red wine. Turn the heat up to medium high and reduce by half.

4. Return heat to medium low and add canned tomatoes. Cook on medium low heat for 90 minutes.

5. Remove sauce and blend the sauce in a blender. Season and serve with pasta.

helin Chef Dishes

" You don't n eed a silver f or k t o eat good f ood."

Pau l Pr u dh om m e

Pret Dark Chocolate Chunk Cookies Ingredients 110 g unsalted butter 170g caster sugar 85g light brown sugar 1 egg 190g self-raising flour 3g salt 120g dark chocolate buttons

Method 1. Preheat the oven to 160C. 2. Heat the butter until it has just melted - be careful to not let it boil. Then beat in both the light and dark sugars until well combined.

3. Add in the egg and mix gently until they've just combined, being caeful not to overdo it.

4. next, add the flour and salt, before mixing well to form a smooth dough. Once agian, be careful not to overwork it.

5. Break up the chocolate chunks before rolling into dough. Make sure that the chunks spread evenly.

6. Divide the dough into eight balls before placing them on a lined or pre-greased tray, enuring there's plenty of space between them.

7. Gently flatten each ball, and put them in the over for around 10 mins.

8. Cool before eating.

em ail: lm haden@gm ail.com