head of broccoli juice of 1 lemon
3 tablespoons olive oil
For the caper and mayonnaise topping:
tablespoons Tony’s mayonnaise (see page 244)
2 tablespoons capers, rinsed and drained
For the mayonnaise topping:
2 tablespoons Tony’s mayonnaise (see page 244)
For the rocket topping:
2 handfuls of rocket
1 tablespoon olive oil
1 tablespoon lemon juice
75g/3 oz Parmesan shavings
Trim the fat from the beef fillet, then cut it into thin slices. Place 3 or 4 slices on a sheet of clingfilm or baking parchment, cover with another sheet of clingfilm or baking parchment and bash with a meat mallet or rolling pin until the meat is paper thin. Set aside and repeat for the rest of the beef. The slices can now be used straight away or rolled up and stored in the fridge for a few days.
For the broccoli topping, trim off the stalks from the broccoli and cut into small dice. Blanch the florets in boiling salted water until they are slightly overcooked, then drain and leave to cool. Repeat for the diced stalks. Reserve a few small broccoli florets for decoration. Put the rest of the broccoli in a food processor and whiz until smooth, then season with salt and pepper. In a small bowl, mix the lemon juice with the olive oil. Take off the top sheet of clingfilm from the beef and season the meat with salt and pepper. Remove a quarter of the carpaccio slices and brush with the lemon oil. Spoon the broccoli purée on to a large serving plate and top with the brushed carpaccio slices. Decorate with the reserved broccoli florets.
For the caper and mayonnaise topping, arrange a quarter of the carpaccio slices on a large serving plate and drizzle over the mayonnaise, then sprinkle over the capers.
For the mayonnaise topping, arrange half the remaining carpaccio on a large serving plate and drizzle over the mayonnaise.
Lay the remaining carpaccio slices on a serving plate. Dress the rocket leaves with the olive oil and lemon juice and season to taste. Arrange the rocket on the carpaccio and top with the Parmesan shavings.
To serve, let everyone help themselves to the different carpaccios.
Steak and kidney pudding
Rognoni e manzo al vapore in crosta di strutto
This is a great version of a great British dish, which I borrowed from Bobby King at the Cottage Inn in Ascot. What makes it so special is the addition of a secret ingredient. No, it’s not the Guinness, and it’s not the tomato purée. Yes, you guessed it. It’s the HP Sauce. Tony
Serves 6
1 tablespoon sunflower oil
1 large onion, thinly sliced
700g/1lb 9 oz chuck steak, cut into
2cm/¾ inch cubes
225g/8 oz lamb’s kidneys, rinsed and cut into 2cm/¾ inch cubes
3 tablespoons plain flour
350ml/12fl oz beef stock
250ml/9fl oz Guinness or ale
1 tablespoon HP sauce
1 tablespoon Worcestershire sauce
1 tablespoon tomato purée
1 teaspoon chopped thyme large knob of butter
sea salt and freshly ground black pepper
For the pastry:
450g/1lb self-raising flour
225g/8 oz suet
pinch of salt
Heat the oil in a large saucepan, add the onion and cook gently for a few minutes. Toss the steak and kidney in the flour and add to the onion, tossing well. Cook until browned all over. Pour in the beef stock and beer, then add the HP sauce, Worcestershire sauce, tomato purée and thyme and season well to taste. Bring to the boil and simmer very gently for 1 hour, until the meat is tender. Remove from the heat and leave to cool.
For the pastry, place the flour in a large bowl and stir in the suet and a good pinch of salt. Mix in enough cold water to form a soft dough, using your hands towards the end to bring it all together in a smooth, elastic dough that leaves the bowl clean. Leave for 5 minutes. Cut off and reserve a quarter of the pastry for the lid. Roll out the rest on a lightly floured work surface into a large circle. Use the butter to grease a 1.5 litre/2½ pint pudding basin, then line it with the pastry and fill with the steak and kidney mixture.
Roll out the remaining pastry and cut out a lid from it. Brush the edges with a little water and place in position on the pudding, pressing the edges well to seal. Cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking, and secure with string.
Place the pudding in a large saucepan and pour in enough boiling water to come half-way up the sides of the basin. Cover the pan and steam for 40 minutes. Remove from the pan and leave to cool for about 5 minutes. Take off the foil and release the pudding by running a knife between the pastry and basin. Invert the pudding on to a serving plate, cut into wedges and serve immediately.
Insalata di spinaci e ricotta salata
Spinach di salted ricotta salad
Salted ricotta is available from Italian delis. It is different from normal ricotta because the salting and maturing process hardens the cheese, giving it a character rather like feta. The distinctive flavour of the ricotta brings the delicate spinach leaves to life. Giorgio
Serves 4
1 large red onion
3 tablespoons extra virgin olive oil, plus a little extra for cooking the onion
3 tablespoons red wine vinegar
