In­spired by Bor­ough Mar­ket

The Guardian - Feast - - Feast - Four au­tumn recipes

Prep Chill Cook Serves 20 min 1 hr 20 min 4-6

250g wild mush­rooms 40g but­ter

2 gar­lic cloves, peeled and finely chopped

12 sage leaves Juice of ½ le­mon

For the mal­fatti 500g ri­cotta

4 large egg yolks 80g ‘00’ flour

30g picked pars­ley leaves, finely chopped 60g parme­san, grated Zest of 1 le­mon, grated ½ nut­meg, finely grated Fine semolina flour, for dust­ing

Salt and black pep­per First, make the mal­fatti. Put the ri­cotta, egg yolks, flour, pars­ley and 40g parme­san in a bowl. Add the le­mon zest, nut­meg, two good pinches each of salt and black pep­per, and mix.

Dust a bak­ing tray with semolina flour. Use a tea­spoon to scoop up some ri­cotta mix and an­other to help you shape it into an oval. Scrape the dumpling on to the semolina and roll it to the other end of the tray. Re­peat un­til you’ve used up all the mix­ture – you should have around 20 mal­fatti. Add a dust­ing of semolina over them, cover and chill in the fridge for an hour.

Wipe the mush­rooms with a damp cloth, cut away woody bits at the base and tear large ones so they are a sim­i­lar size.

Bring a saucepan of salted wa­ter to the boil. Drop the mal­fatti in and cook for two to three min­utes (they are done when they float). Re­move with a slot­ted spoon and set aside.

Place a fry­ing pan over a high heat. Add two-thirds of the but­ter and, when it’s froth­ing, add the mush­rooms, gar­lic, sage and a pinch of salt and pep­per. When the mush­rooms re­lease their juices, add the re­main­ing but­ter, le­mon juice and half a la­dle of mal­fatti cook­ing wa­ter.

Shake the pan, then add the mal­fatti. Roll them around a bit to warm, then serve with the mush­rooms spooned on top and the re­main­ing parme­san. Prep Chill Cook Serves 45 min 2 hr 30 min 45 min 6-8

For the pas­try

375g plain flour 225g cold un­salted but­ter, cubed

80g cold Lin­colnshire poacher cheese, cubed

A pinch of salt

3 tbsp fridge-cold wa­ter 1 tbsp cider vine­gar 3 tbsp caster sugar Whole milk, for brush­ing

For the fill­ing

Juice of 1 le­mon 1.2kg bram­ley ap­ples 3 tbsp caster sugar, plus ex­tra for sprin­kling

6 cloves

Cream, to serve You will need a 22–23cm pie dish. Put the flour, but­ter, cheese and salt in a food pro­ces­sor, and pulse un­til it re­sem­bles bread­crumbs. Add the wa­ter and cider vine­gar, and pulse again un­til the pas­try comes to­gether. Di­vide into two, one piece slightly big­ger than the other, and squash each into a disc. Wrap and re­frig­er­ate for two hours.

Un­wrap and roll the larger disc be­tween grease­proof pa­per un­til it can line the dish with a 1–2cm over­hang. Re­peat with the sec­ond disc and chill both pas­try sheets for 30 min­utes.

Put the le­mon juice in a mix­ing bowl. Peel and chop the ap­ples, and add to the le­mon juice. Sprin­kle over the sugar, then trans­fer half the ap­ples and the cloves to a heavy-based saucepan. Stew on a low heat for 15–20 min­utes, un­til soft. Pick out the cloves, then mix back with the un­cooked ap­ples.

Heat the oven to 200C/390F/gas 6. Line the dish with the larger pas­try sheet. Fill with the ap­ples, then brush the edges with milk. Lay the sec­ond pas­try sheet over the top, push­ing the edges to­gether. Cut three small holes in the top with a knife. Brush with milk, then bake for 30 min­utes. Re­move and brush with milk again, and sprin­kle with sugar. Bake for 15 min­utes, un­til golden. Re­move, and cool for five min­utes. Serve with cream.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.