Recipes

Some of our feature restaurants share the secrets behind their favourite dishes with you so you can make them at home

BODEGA DE TAPAS

Yes these recipes do work as a chef Kelly has worked on many cookbooks form the Famous Rockpool in Sidney to Anton Mosimans in Belgravia and one thing is consistent we change our recipes for books! However in every way these recipes are the same as we prepare every day. Enjoy!

PORK BELLY

2 Pork bellies skinned and de
boned
400g ginger
8 garlic cloves
2 tbsp of cumin seeds
1 red pepper
2 tbsp of paprika
Salt and pepper

Put the ginger garlic cumin pepper and salt in the food processor and blitz to form a paste, rub both sides of the belly and leave to marinate for 24 hour under weight, Season with good salt and cook for 24 hours covered with foil at 67'C use a oven thermometer to gauge the temperature, after leave to cool down completely and put in the fridge for 24 hours again under weight. Dice into 2cm cubes and push onto your skewers. To serve grill 4 sides and put back on a hot frying pan, add honey and caramelize all sides, serve two per portion.

PAN FRIED CRAB AND PAELLA CAKE

1 kg of paella rice
½ red and ½ green pepper dice
½ cup of cooked mussels and chopped (keep the stock)
½ cup of white fish and salmon chopped
½ cup of squid chopped
1 chorizo sausage chopped
½ white onion chopped
Saffron, Lemon juice, olive oil, Salt

On paella pan with a bit of oil fry the onions until soft; add the paella rice with the mussel stock, a pinch of saffron, and salt. When the rice is half cook put the peppers on making sure is enough water in the pan, add the chorizo and after five minutes put the white fish and the salmon, 2 minutes after put the squid and finish with the mussels, taste for seasoning finish with lemon and olive oil and put on a tray with cling film to cool down and set. When set, Using a ring cut 2 discs put a tablespoon of crab butter in the middle to make a cake. press down lightly and reserve. Finish in a frying pan with butter and garlic fry until crispy and golden on both sides. Serve with a mandarin dressing

WAITROSE

BAKED BUTTERMILK CHICKEN Serves: 4

75g Waitrose Cooks’ Ingredients Breadcrumbs
20g pack fresh flat-leaf parsley, chopped
15g pack fresh rosemary leaves, chopped
284ml pot St Ivel Cultured Buttermilk
2 tbsp clear honey
2 tbsp Waitrose Wholegrain Mustard
4 Select Farm chicken braet fillets, each cut into 3 long strips
2 tsp cornflour

1 - Preheat the oven to 200C, gas mark 6. Line a large ovenproof dish with baking parchment.

2 - In a shallow dish, combine the breadcrumbs with the herbs in a separate bowl, lightly whisk the buttermilk, honey and mustard.

3 - Transfer 6 tablespoons of the buttermilk mixture to another bowl and add the chicken strips, turning to coat. Dip each piece of chicken in the breadcrumbs and place on the baking parchment. Bake in the oven for for 10 minutes, then turn over and cook for a further 10 minutes or until the chicken is cooked through, there is no pink meat and the juices run clear.

4 - Meanwhile, mix the cornflour to a smooth paste with a little of the remaining buttermilk mixture. Place the rest of the mixture in a small panand heat gently. Whisk in the cornflour paste, stirring until the sauce thickens slightly.

5- Serve 3 pieces of chicken per person wit the sauce sweet potatoe mash and green vegetables.

FRONTLINE RESTAURANT

LONDON PARTICULAR SOUP(serves 6)

45g butter
1 ham hock
3 onions, finely chopped
3 carrots, finely chopped
3 celery sticks, thinly sliced
3 leeks, thinly sliced
3 cloves of garlic
2 bay leaves
750g split dried green
peas
some sprigs of mint
dash of white wine vinegar
2 tablespoons of crème fraiche

1 - Soak both the hock and split peas overnight. Save the water as reserved cooking liquor.

2 - Create a 'mirepoix au gras' by combining the butter, the majority of the ham hock (cut into cubes), and the vegetables with a dash of white wine vinegar. Sweat the mixture off until soft. Add the garlic, followed by the peas and the water you have saved.

3 - Allow the saucepan to simmer for an hour until everything is soft.

4 - Puree into a thick soup consistency, checking the seasoning.

5 - Serve with a garnish of some shredded hock, a dollop of crème fraiche and some fresh mint.