Urban Chef: Recipes Ep 2
Spitalfields revueltos with mooli salad
Serves 4 as a starter
Preparation time less than 30 mins
Cooking time 10 to 30 mins
For the revueltos
500g/1lb 2oz Swiss chard
2 tbsp olive oil
4 cloves garlic, finely chopped
salt and freshly ground black pepper
6 free-range eggs
small handful flatleaf parsley
For the mooli salad
2 baby mooli (also known as daikon), peeled
2 baby red mooli or a few radishes, peeled
1 bunch baby turnips, peeled
250g/9oz Indian mustard leaf (substitute spinach if unavailable), washed and dried
half lemon, juice only
3-4 tbsp extra virgin olive oil
4 slices good-quality crusty brown bread, toasted
1 clove garlic, cut in half
olive oil, for drizzling
1. Bring a large pan of salted water to the boil.
2. Prepare the chard leaves. Using a small sharp knife, separate the leaves from the stalks by cutting a 'V' shape into the leaves on both sides of the stem. Cut the stalks crossways into one-centimetre slices.
3. Blanch the leaves in the boiling water for two minutes then immediately remove them with a slotted spoon and refresh in a large bowl of cold water. Using the same water, cook the stalks until tender, but not soft, and refresh in cold water.
4. Heat the olive oil in a medium-sized stainless steel saucepan over a medium flame. Add the garlic and fry until golden. Add the chard stalks, season and cook for five minutes over a high heat, stirring frequently. Coarsely chop the blanched chard leaves and add to the pan. Lower the heat a little, and cook for a further minute or two.
5. Break the eggs into a clean bowl, season to taste and lightly beat. Add the eggs to the hot pan with the chard. Stir slowly and constantly, until the eggs begin to solidify and are cooked to your liking.
6. Meanwhile, to make the salad, finely slice the mooli, radishes (if using) and the turnips using a mandolin if you have one or a sharp knife if you don't. Put the sliced, crisp vegetables into a bowl of iced water for ten minutes then drain thoroughly. Place in a bowl with the mustard leaves (or spinach leaves).
7. Make a dressing by whisking the lemon juice with a good pinch of salt and enough olive oil to balance the tartness of the lemon. Toss with the salad and vegetables and arrange on four plates, a little to one side.
8. Rub the toast with the garlic, drizzle with olive oil and place on the plates next to the salad. Spoon the revueltos from the pan onto the bread and serve.
Preparation time over 2 hours
Cooking time 30 mins to 1 hour
This classic French dessert can be tricky, but it's delicious
when it works. You can substitute the apples for plenty of other
fruit; pear and prune or quince work beautifully.
For the pastry
320g/11oz plain flour
225g/8oz ice-cold butter
110g/4oz icing sugar
3 free-range egg yolks
For the filling
6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges
110g/4oz caster sugar
To serve: double cream or vanilla ice cream
1. Preheat the oven to 250C/500F/Gas 9.
2. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough.
3. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour.
4. For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.
5. Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.
6. Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes.
7. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.
8. Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.
9. Serve warm with double cream, crème fraîche or vanilla ice cream.