Masterchefs' recipes

PUBLISHED: 11:38 19 November 2008 | UPDATED: 15:36 20 February 2013

Bubble and Squeak

Bubble and Squeak

Messrs Roux, Blumenthal and Worrall Thompson give us some simple seasonal recipes to try at home

Michel Roux

I think of sashimi as a kind of modern meat fondue, in which everyone dips the pieces of fish into the sauce of their choice: the only difference being that the fish for sashimi is eaten raw, while the meat for fondue is fried in oil.

As with all sashimi, the fish and scallops must be of the freshest and finest quality, and it is essential to keep them in the coldest part of the fridge before slicing. For this, you need a knife with a thin, extremely sharp blade, or better still, a special sashimi or sushi knife.

The carrots, daikon and ginger act as palate-cleansers between bites of each variety of fish dipped into the different sauces. I hope my Japanese colleagues will forgive me this fantasy.

Serves 4

100g daikon (white radish)

100g carrots

150g salmon fillet, skinned

150 red tuna or bonito fillet, skinned

150g albacore tuna, skinned

1 sea bream fillet, skinned if preferred

2 mackerel fillets

2 large scallops

2 small onions, preferably red, peeled

1 lime



Soy sauce

Extra virgin olive oil

Pickled ginger

Sweet & sour sauce (see p24)

Maldon salt flakes

Cracked pepper

Chill four serving plates in the fridge. Peel the daikon and carrots and cut into very thin strips, using a mandoline if possible. Place in separate bowls of cold water with some ice cubes.

Cut the salmon and tuna into slices, about 5mm thick. Slice the bream, mackerel and scallops as thinly as possible - the slices should only be about 2mm thick.

Slice the onions into thin rings. Slice the lime, then quarter each slice.

To serve, arrange three or four slices on each kind of fish and scallop elegantly on each chilled plate. Add little piles of daikon and carrot strips, the lime and a few onion rings. Finally add the different condiments. Serve immediately, or cover with cling film and refrigerate for no more than a few minutes before serving.

Carpaccio of Ceps

Ceps in prime condition are essential for this simple dish, which makes a delicious, light hors d'oeuvre.

Serves 6

12 very fresh, firm-textured ceps, preferably small boletus

juice of 2 lemons

150ml olive oil

30g shallot, peeled and finely chopped

2 lemon thyme sprigs, leaves stripped

150g tomatoes, peeled deseeded and finely diced

100g very dry chorizo, skinned

2 tablespoons snipped flat-leaf parsley

salt and freshly ground pepper

Using a small knife, trim the cep stalks, and cut off any traces of earth or impurities. Wipe the ceps gently with a slightly damp cloth, and refrigerate.

In a bowl, mix the lemon juice, olive oil, shallot, thyme leaves and diced tomatoes with a little salt.

When ready to serve, cut the ceps into 2mm slices. Arrange them attractively on serving plates and drizzle with the dressing. Using a Parmesan grater, grate the chorizo over the top. Sprinkle with the parsley and a grinding of pepper. Serve chilled.

Anchovy Straws

These flaky straws are best served warm from the oven - with aperitifs, or consommé. Stuffed olives, laid end to end, can replace the anchovies, though the straws won't be as streamlined.

Serves 8

350g of rough puff pastry ( Michel's recipe)

good pinch of flour

20 anchovy fillets canned in oil

1 egg yolk mixed with 1 tablespoon milk (eggwash)

Lightly flour the work surface and roll out the pastry into a rectangle, 3mm thick. Halve the rectangle lengthways, wrap one half and keep in the fridge.

If the anchovies are too thick, halve them lengthways. Starting 1.5cm in from the edge of the pastry, lay a line of anchovies along the length of the rectangle. Repeat to make 3 more lines, leaving a 2cm space between each one. Brush the exposed pastry between the anchovies with eggwash.

Take the other piece of pastry from the fridge, lift it on the rolling pin and lay it over the first pastry sheet.

Press firmly with your fingertips to seal, taking care not to press down on the anchovies. Chill in the fridge for 20 minutes.

Preheat the oven to 200 degrees C/gas mark 6. Trim and eaten the pastry edges, then cut the pastry rectangle crosswise into long strips, 2-3mm wide. The pastry strips will be dotted with anchovy pieces. As you cut the anchovy straws, place them on a baking sheet, flat-side down. Bake in the hot oven for 5-6 minutes. If the straws in the corners of the baking sheet are cooked before the rest, just lift them off with a palette knife so that they do not burn. Cool on a wire rack.

Recipes from Heston Blumethal

Oxtail and Kidney Puddings

Braised Kidneys:

  • Trim the ox kidneys and remove any sinew
  • Place in a pan with cold water to cover and bring to the boil and refresh
  • Place the kidneys in stock with 5g of thyme, 20 peppercorns and 2 bay leaves. This is to 3 ox kidneys
  • Simmer gently for 2 hrs until tender

Suet pastry:

1kg self-raising flour sifted

500 g of atora suet

15 g salt

600mls water

  • Mix the sifted flour, salt and suet together
  • Add the water a little at a time until the dough comes together
  • Do not over work the dough. Rest for at least 20 minutes

Steak and kidney sauce:

  • Reduce the oxtail jus until correct sauce consistency. Look at Braised Oxtail Recipe

To assemble the puddings:

  • Butter the moulds 3 times freezing them at each stage
  • Weigh out 120g of pastry for the moulds and roll in to a circle ¼ of an inch thick
  • Roll and stamp out the lids at the same thickness using a pastry cutter
  • Heat up pudding sauce until just melted
  • Put the cooked oxtail and kidney in to the moulds. 90g oxtail to 25g kidney
  • Fill up with the sauce so it is just below the rim, egg wash the lip of pastry and fork on the lids.
  • Cook for 2hrs at 100c steam let them rest over night before using.

Quaking pudding

100ml Whole Milk

400ml Whipping cream

65ml Sugar

4 egg Yolks

1 Whole Egg

1 gm Nutmeg

1 gm Cinnamon

Butter and flour to line the moulds

Grease the moulds with butter and cover with flour

Warm the milk and cream with the nutmeg and cinnamon

Whisk the egg yolks, whole egg and sugar

Pour the warm milk over the egg and sugar mix

Pour into the moulds

Cook in a bain Marie until 90 degrees (this will take approximately 45 minutes in an oven preheated to 100 degrees

Antony Worrall Thompson's BUBBLE AND SQUEAK

Nursery food at its best, loved by generations of children and adults a like

(Serves 4)

55g (2oz) unsalted butter

2 onions, peeled and chopped

325g (12oz) cooked mashed potato

225g (8oz) cooked savoy or green cabbage

1 tablespoon beef dripping

1. Melt the butter in a non-stick frying pan and cook the onion over a medium heat until softened but not brown, about five minutes.

2. Fold the mash and cabbage into the buttery onions. Season with salt and plenty of ground black pepper. Combine everything thoroughly.

3. In the onion pan melt the dripping and tip in the potato mix. Push the mix down to make a circular cake. Allow to cook for 10 minutes over a medium heat without disturbing. Turn the cake over either by tossing or sliding it onto a plate and then returning it to the pan. It should cook for a further 10 minutes. Serve with grills or as a dish with poached eggs and crispy bacon. If you like the crispy brown bits to feature throughout, keep breaking the bubble up and folding it into the mix.


Originally this dish was made with the left over roast beef as well, you may well want to do the same.

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