Spoon and fork- recipes cooking

A great dish for autumn, when fresh walnuts are readily available. INGREDIENTS Beef with walnut pesto 6 beef fillet steaks, about 175g (6oz) each olive oil, for brushing salt and freshly ground black pepper For the walnut pesto 100g (31⁄2oz) walnut pieces 50g (13⁄4oz) Parmesan cheese, grated 2 garlic cloves 100ml (31⁄2fl oz) olive oil 30g (1oz) tarragon 30g (1oz) flat-leaf parsley 1⁄2 tbsp red wine vinegar salt and freshly ground black pepper METHOD 1 To make the walnut pesto, fry the walnuts in a dry frying pan for a few minutes, or until toasted, taking care not to burn them. Allow to cool. Place in a food processor with the other pesto ingredients and pulse until coarsely puréed. Season to taste with salt and pepper. 2 Preheat a ridged grill pan or the grill. Brush the steaks with a little olive oil and season well with salt and pepper. Cook them for 2–4 minutes on each side, depending on how you like them. Allow to rest for a few minutes, and serve with...

Pork chops with blue cheese stuffing This filling is both savoury and sweet and the pecans add a delightful crunchy texture. INGREDIENTS 4 lean pork loin chops 1 tbsp olive oil salt and freshly ground black pepper For the stuffing 1 dessert apple, such as Cox’s, peeled, cored, and finely diced 100g (31⁄2oz) Roquefort cheese or Stilton cheese, crumbled 45g (11⁄2oz) pecans, chopped 2 spring onions, chopped METHOD 1 Combine the stuffing ingredients and set aside. 2 Trim the skin and excess fat from the pork chops. With a small sharp knife, make a horizontal slit through the fat side of each chop, cutting through the meat almost to the bone to make a pocket. 3 Evenly divide the stuffing between the chops, tucking firmly into the pockets. Secure with wooden cocktail sticks. 4 Preheat the grill on medium-high. Place the pork chops on a baking sheet, brush with oil, and season with salt and pepper. Grill for 6–8 minutes on each side, depending on thickness, or unti...

Chinese-style steamed bass This impressive restaurant-style dish is surprisingly easy to prepare. INGREDIENTS 4 tbsp soy sauce 4 tbsp Chinese rice wine or dry sherry 3 tbsp thinly sliced fresh root ginger 2 small sea bass, gutted and rinsed 1 tbsp sesame oil 1/2 tsp salt 2 spring onions, trimmed and thinly sliced 4 tbsp sunflower oil 2 garlic cloves, chopped 1 small red chillies, deseeded and thinly sliced thinly sliced zest of 1 limes METHOD 1 Prepare a steamer, or position a steaming rack in a wok with water so it doesn’t touch the water. Bring to the boil. 2 Stir together the soy sauce, rice wine, and 2 tbsp of ginger, and set aside. Using a sharp knife, make slashes in the fish, 2.5cm (1in) apart and not quite as deep as the bone, on both sides. Rub the fish inside and out with the sesame oil and salt. 3 Scatter 1/4 of the spring onions over a heatproof serving dish that will hold 2 fish and fit in the steamer or on the steaming rack. Place the fish on the dish and pour the sa...

Tomato and harissa tart Harissa paste gives this tart a fiery kick. INGREDIENTS 400g (14oz) ready-made puff pastry flour, for dusting 2 tbsp red pepper pesto 6 tomatoes, halved 2–3 tbsp harissa paste 1 tbsp olive oil few sprigs of fresh thyme, leaves picked METHOD 1 Preheat the oven to 200°C (400°F/Gas 6). Roll out the pastry on a floured work surface, into a large rectangle or square. Lay on a baking tray, then use a sharp knife to score a border about 5cm (2in) in from the edges all the way around, being careful not to cut all the way through the pastry. Then use the back of the knife to score the pastry around the outer edges – this will help it to puff up. 2 Working inside the border, smother the pastry with the pesto. Arrange the tomatoes on top, cut-side up. Mix the harissa with the olive oil, and drizzle over the tomatoes. Scatter over the thyme leaves. 3 Bake in the oven for about 15 minutes until the pastry is cooked and golden. Serve hot.

Seared tuna with cucumber and fennel This tuna is served very rare, so use the freshest possible fish. INGREDIENTS 6 tbsp olive oil, plus extra for brushing 4 tuna steaks, about 150g (51⁄2oz) each salt and freshly ground black pepper 1 fennel bulb, sliced 2 shallots, finely chopped 1 cucumber, deseeded, skinned, and finely chopped 30g (1oz) mint, parsley, and chervil leaves, torn and mixed juice of 1 lemon 8 anchovy fillets 4 lemon wedges, to serve METHOD 1 Rub 2 tbsp oil over the tuna steaks and sprinkle with lots of pepper. Set aside. 2 Heat 2 tbsp olive oil and sauté the fennel for 4–5 minutes, or until just tender. Season with salt and pepper. Tip the fennel into a large bowl and set aside to cool a little. 3 Add the shallots, cucumber, and herbs to the fennel. Stir in the lemon juice and remaining oil. 4 Heat a heavy frying pan or grill pan until smoking. Lightly brush the tuna steaks with oil, then pan-fry for 30 seconds. Brush the top with a little more oil, turn over, and ...

Chargrilled lamb cutlets and aubergine with red cabbage slaw A range of cooked and raw vegetables provides an array of flavours to complement the simplicity of the lamb. INGREDIENTS 1 aubergine, about 300g (10oz), thinly sliced lengthways salt, for sprinkling 12 lamb cutlets, trimmed of any fat 2 tbsp olive oil salt and freshly ground black pepper For the red cabbage slaw 1⁄2 small red cabbage 100g (31⁄2oz) green beans, trimmed, blanched, and thinly sliced diagonally 1 small cucumber, thinly sliced or shaved lengthways 1 spring onion, thinly sliced diagonally 1 small red onion, thinly sliced into discs 2 celery sticks, peeled and thinly sliced diagonally 60g (2oz) hazelnuts, chopped 2 tbsp extra virgin olive oil 1 tsp balsamic vinegar METHOD 1 Put the aubergine slices in a colander, and sprinkle with salt. Leave to drain for 20 minutes, rinse, and pat dry with kitchen paper. 2 Heat the ridged cast-iron grill pan until hot. Brush the lamb cutlets with olive ...

Take care not to overcook the vegetables – they should remain crunchy and fresh-tasting. Asparagus, broccoli, ginger, and mint stir-fry INGREDIENTS 1 tbsp sesame oil or vegetable oil 2 red chillies, deseeded and finely chopped 5cm (2in) piece of fresh root ginger, sliced into fine strips 1 bunch of spring onions, cut into 5cm (2in) lengths 2 garlic cloves, grated or finely chopped 1 red pepper, deseeded and sliced into fine strips 1 head broccoli, about 300g (10oz), cut into florets 1 bunch of fine asparagus spears, trimmed and halved 1 tbsp caster sugar salt and freshly ground black pepper handful of mint leaves METHOD 1 Heat the oil in a wok over a medium-high heat, and swirl to coat the surface. Add the chillies and ginger and toss for a few seconds, then add the spring onions, and a few seconds later add the garlic. Stir-fry for 5 minutes until soft. 2 Add the pepper, and stir-fry for a few minutes. Add the broccoli, and stir-fry for a few minutes more, be...