Art eats

The ICA gets a new can­teen

The Guardian - Cook - - Front Page - Mar­got Hen­der­son is a chef and author. With part­ner Me­lanie Arnold, she owns Rochelle Can­teen in Shored­itch and at the ICA, and runs cater­ing com­pany Arnold and Hen­der­son; @rochelle­ica

Onion soup with crou­tons Serves 4

6 white onions, thinly sliced 2 gar­lic cloves, roughly chopped

2 bay leaves

2 tbsp thyme, finely chopped

300ml cider (prefer­ably Bre­ton)

100ml dou­ble cream

Salt and black pep­per

For the crou­tons

90g un­salted but­ter

3 tbsp di­jon mus­tard

A pinch of salt

4 slices of sour­dough

1 Set the oven to 180C/350F/gas 4. Gen­tly fry the onions and gar­lic with the bay leaves and thyme in a heavy­based pan for 15 min­utes, stir­ring oc­ca­sion­ally, un­til soft and sticky. Try not to let the onions colour.

2 Add the cider. Bring to a boil, add the cream, then bring to a boil again. Sea­son gen­er­ously.

3 Melt the but­ter in a fry­ing pan. When it starts to foam, whisk in the di­jon and salt. Dip the bread into the mix, then bake in the oven for 10 min­utes, un­til golden. Break into pieces by hand.

4 Blitz the soup un­til very smooth. Ad­just the sea­son­ing. Serve with the mus­tard crou­tons.

Steamed mus­sels, cel­ery and white wine

Serves 6

50ml ex­tra vir­gin olive oil

6 shal­lots, peeled and thinly sliced

4 gar­lic cloves, peeled and thinly sliced

1 leek, washed and sliced thinly

1 stick of cel­ery, sliced thinly, leaves picked, chopped and re­served

2 tbsp picked thyme, finely chopped

2 bay leaves

400g mus­sels, rinsed thor­oughly and beards pulled out

2 glasses of white wine

A knob of but­ter

1 hand­ful flat-leaf pars­ley, picked and chopped

Salt and black pep­per

1 Heat the oil in a large pan for which you have a lid. Add all the thinly sliced vegetables and the thyme and bay leaves, sea­son, then cook un­til soft­ened and unc­tu­ous.

2 Add the mus­sels and white wine, then pop the lid on. Steam gen­tly for 2-3 min­utes, gen­tly shak­ing now and then. When the mus­sels have opened, add the but­ter and cel­ery leaves.

3 Trans­fer the mus­sels to a serv­ing bowl, dis­card­ing any still closed. Sim­mer the veg and sauce briefly, check sea­son­ing and pour over the mus­sels. Scat­ter with the pars­ley, then serve with white wine and loads of crusty bread.

Au­bergine and chick­pea stew Serves 4-6

250g chick­peas, soaked overnight then drained, or 1 tin of chick­peas, drained

100ml ex­tra vir­gin olive oil, plus a lit­tle ex­tra for fry­ing and driz­zling

4 aubergines, sliced into equal chunks

2 red onions, peeled, cut into eighths

4 gar­lic cloves, peeled and thinly sliced

140ml red wine

1 tin whole peeled plum to­ma­toes

2 bay leaves

1 tbsp red wine vine­gar

2 tbsp fresh oregano, chopped

Salt and black pep­per

1 If cook­ing your own chick­peas, cover them with fresh wa­ter, bring to the boil and cook for around 45 min­utes, or un­til very soft and ten­der. Take off the heat and add a driz­zle of oil, sea­son with salt and leave to one side.

2 Set the oven to 160C/325F/gas 3. Heat a glug of olive oil in a pan and fry the au­bergine un­til browned, then set aside. Add an­other driz­zle of oil to the pan, and fry the red onions and gar­lic. Cook gen­tly for 4-5 min­utes, or un­til the onions have soft­ened.

3 Add the wine and re­duce a lit­tle, then add the to­ma­toes, bay leaves and vine­gar and re­duce a lit­tle more. Add the aubergines and drained chick­peas, sea­son and pour into an oven­proof bak­ing dish. Bake for 40 min­utes.

4 Add the chopped oregano, then serve with crusty bread or brown rice.

Pork chops, turnips and beans

In the pic­ture we have added calçot onions in­stead of turnips. If you do the same, peel 4-6 onions, slice them in half, and fry cut-side down in a lit­tle olive oil. Then roast at 180C/350F/gas 4 for 20 min­utes, or un­til ten­der when pierced with a small knife.

Serves 4

500g hari­cot beans, soaked and cooked, or 2 x 400g tins of hari­cot beans

½ bulb of gar­lic

2 bay leaves

1 sprig of sage

½ red chilli, seeds re­moved

70ml olive oil, plus ex­tra for driz­zling

4 turnips, peeled, leaves re­served

4 pork chops

4 sage leaves

4 lemon peel strips

20g un­salted but­ter

175ml white wine

120ml chicken stock

Salt and black pep­per

1 If you are cook­ing your own beans, soak them in a gen­er­ous amount of wa­ter of overnight. The next day, sim­mer cov­ered in wa­ter with half a bulb of gar­lic, bay leaves, sage, chilli and a driz­zle of olive oil. Bring up to a sim­mer and skim off any froth. Sim­mer for about 40 min­utes, or un­til the beans are ten­der. Re­move the herbs and leave the beans cov­ered in wa­ter un­til you are ready to use.

2 Set the oven to 180C/350F/gas 4. Slice the turnip bulbs in half, coat with a lit­tle olive oil, ar­range in a bak­ing dish and roast for 20 min­utes, or un­til a knife slides through eas­ily.

3 Sea­son the chops. Heat a lit­tle oil in an oven­proof fry­ing pan, then brown your chops – es­pe­cially the fatty parts. Once golden, add the sage leaves, lemon peel and the but­ter.

4 Put in the oven and bake for 7-8 min­utes. Then take the chops out of the pan and leave them to rest. Deglaze the pan with a splash of wine and the chicken stock, then re­duce and sea­son.

5 Com­bine the roasted turnips and drained hari­cot beans in an­other pan, check for sea­son­ing, then add the chopped turnip leaves and cook un­til wilted. Spoon the bean mix into serv­ing bowls, top with the meat and pour over the wine re­duc­tion.

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