Top Shows

Urban Chef

Urban Chef: Recipes Ep 3

Fennel and goats' cheese pasties: makes 4

Preparation time  1-2 hours
Cooking time  30 mins to 1 hour

For the dough
1/2 tsp whole fennel seeds
2g/1/4oz dried yeast
200ml/7fl oz warm water
3 tbsp olive oil
225g/8oz strong bread flour

For the filling
4 shallots, peeled and sliced lengthways
7 tbsp olive oil
salt and freshly ground black pepper
1 head garlic
4 bulbs fennel, trimmed
120g/4oz goats' cheese
50g/2oz ricotta
a little water, for sealing
1 egg, beaten, for brushing

1. Pre-heat oven to 220C/425F/Gas 7.
2. For the dough, heat a small frying pan and add the fennel seeds. Carefully heat the seeds (they may pop) until they release their aroma. Do not let them burn. Remove seeds from pan and crush in a pestle and mortar while still warm.
3. Add the dried yeast to the warm water to activate.
4. Add the olive oil to the flour and mix in the yeast and water mixture and the fennel seeds. Bring the ingredients together in a bowl to form a dough. On a flat surface, knead the dough for approximately two minutes, adding a little more flour to the kneading surface if the dough feels sticky and your wetting hands a little while kneading if it feels dry and unmalleable. Place dough in a bowl, cover with a damp cloth and put to one side.
5. For the filling, toss the shallots in a bowl with two tablespoons of olive oil and season with salt and freshly ground black pepper. Spread out in a single layer on a baking tray. Split the head of garlic into separate cloves and toss in the same small bowl with two tablespoons of the olive oil. Season with salt and freshly ground black pepper. Place the unpeeled garlic cloves on the baking tray. Bake in the oven for about 20 minutes. The shallots should be turning brown at the edges and drying out. The garlic should be a pale golden colour.
6. Cut fennel bulbs in half; cut away some of the heart. Slice fennel thinly crossways. Heat the remaining 3 tbsp olive oil in a saucepan, add the fennel and cook over a medium heat, stirring frequently, until soft, golden and reduced in volume.
7. When the garlic and shallots are cooked, remove from baking tray and allow to cool. Roughly chop the shallots. Peel the garlic and add the soft flesh from inside the cloves, along with the chopped shallots, to the fennel. When the mixture has cooled further, crumble the goats' cheese and the ricotta into the fennel mixture.
8. Roll out dough thinly onto a floured work surface. Cut out 4x16cm/6.5-inch rounds. Divide the fennel & cheese mixture among the 4 pastry rounds. Place in the middle of each and fold the pastry in half, sealing the edges with water.
9. Place the pasties on a baking tray and place in the oven. Bake about 20-30 minutes. If the pasties are browning too quickly, turn the heat down slightly and increase the cooking time. Towards the end of cooking, brush the surface of each pasty with the beaten egg and cook for a final five minutes. The pasties should be a lovely golden brown. Remove from the oven, allow to cool slightly, and serve.

Amersham pork chops with Barnet celeriac mash and apple and ale gravy

Serves 4
Preparation time  30 mins to 1 hour
Cooking time  30 mins to 1 hour

1 large celeriac
150g/5oz butter, plus extra for the sauce
salt and freshly ground black pepper
1 large onion
2 tbsp extra virgin olive oil
3 Cox's apples, peeled
425ml/3/4 pint London Pride ale (or similar)
4 pork chops
2 tsp vegetable oil
For the salad
half tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
250g/9oz rocket leaves

1. Peel the celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with 100g/31/2oz of the butter and season with salt and freshly ground black pepper. Keep covered and warm.
2. Meanwhile, peel, halve and thinly slice the onion lengthways into semicircles. Heat the olive oil in a heavy-bottomed frying pan and cook the onions on a medium high heat until soft and lightly coloured.
3. Cut the apples into quarters and cut out the cores out, then cut them again into eighths.
4. Remove the onions from the pan, add the remaining 50g/11/2oz butter and place the apples in. Cook over a medium heat. When they are golden brown turn them over so that they are beautifully coloured on both sides.
5. Return the onions to the pan with the apples, raise the heat and add the ale to the pan. Adjust the seasoning and continue cooking until the apples begin to break down a little and the liquid has reduced by at least half and has thickened somewhat.
6. With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked. Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil (this will help prevent sticking) and place the chops on the hot griddle. Cook, turning as necessary, until the meat is cooked through (cooking time will depend on the thickness of the chops; it will be cooked when the juices run clear when pierced with a sharp knife near the bone).
7. For the salad, make the vinaigrette. Place the mustard, vinegar and olive oil in a bowl and whisk. Season to taste.
8. When the chops are cooked, remove from the griddle, and put covered on a plate in a warm place for five minutes. Meanwhile, whisk a knob of butter into the sauce to thicken it slightly.
9. To serve, divide the mash among four plates, place a chop on each dollop of mash and pour the mustard and ale sauce over it. Dress the rocket with the vinaigrette and serve on the side.