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  • Posted on September 22, 2016

    Happy Birthday, F. Scott Fitzgerald!

    This weekend is F. Scott Fitzgerald’s 120th birthday so naturally we had to share a recipe from our new book F. Scott Fitzgerald’s Taste of France by Carol Hilker. It’s also a favourite time of year, when it’s still sunny but it’s starting to get cooler, the leaves are crispy and conkers have started to fall. We start thinking about comfort food, and this recipe, inspired by Fitzgerald’s Parisian haunts is like a hug in a mug!

    French Onion Soup

    La Rotonde, Harry’s, Le Dôme, Café de Flore, and other traditional French bistros were regular haunts of Fitzgerald, T. S. Eliot, and Picasso—especially Fitzgerald. Perfect for gray Paris days, onion soup was as much a café favorite back in the 1920s as it is today. Add a Salade Lyonnaise for a perfect bistro duo.

    6 tablespoons unsalted butter

    1 tablespoon olive oil

    3 lb/1.3 kg Vidalia (or sweet) onions (about 6 medium), peeled, halved lengthwise, and thinly sliced (with a mandolin or by hand)

    1 teaspoon fleur de sel or coarse sea salt

    ½ teaspoon freshly ground black pepper

    ½ teaspoon brown sugar

    10 sprigs of fresh thyme

    2 bay leaves

    1½ cups/350 ml dry white wine

    6 cups/1.4 liters beef broth

    1 baguette

    1 garlic clove, cut in half lengthwise

    2 teaspoons sherry (optional)

    ½ cup/50 g Gruyère cheese, grated

    ½ cup/50 g Swiss cheese, grated

    Special equipment: 4 ramekins and cheesecloth/kitchen twine

    Serves  4

    Melt 4 tablespoons of the butter in a large pot over medium heat.

    Add the oil and onions and cook until the onions have softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and brown sugar; continue to cook, stirring occasionally, until the onions are deep golden brown and caramelized, reducing the heat slightly if they start to brown too quickly, 35–45 minutes.

    Add the wine to deglaze the pan and raise the heat to high. Cook until almost all the liquid has evaporated, about 10 minutes.

    Tie the thyme and bay leaves into a bundle with twine or enclose in a cheesecloth/muslin bundle. Add to the onions.

    Pour in the beef broth. Bring to a boil, then reduce to a simmer and cook, uncovered, until the broth is thickened and flavorful, 25–30 minutes. Remove from the heat, discard the herbs, and whisk in the remaining 2 tablespoons of butter. Taste and adjust the seasoning.

    Preheat the broiler/grill.

    Cut two ½-in/1-cm baguette slices for every serving of soup. Place the baguette slices on a baking sheet or cookie sheet and toast until crisp and dry but not browned, about 1 minute each side. Rub one side of each toast with the garlic clove and set aside.

    Place the ramekins on a rimmed baking sheet, add ½ teaspoon of sherry to the bottom of each, then ladle the soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide the cheese among the servings, covering the bread and some of the soup. Carefully transfer the baking sheet to the broiler/grill until the cheese is melted and bubbling, about 5 minutes. Serve straight away.

    F. Scott Fitzgerald's Taste of France by Carol Hilker is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with january, savoury, french, soup, recipe for the weekend, cheese, quick, 2016

  • Posted on September 20, 2016

    The Creative Home blog tour

    With autumn’s arrival and that New School Year feeling that we can never quite shake (despite it being rather a few years since we were attending school), we’re turning instead to our new interiors books. If we can’t have Mary-Janes and new stationery, maybe we can have new décor instead. That seems like a fair trade, right? Last week we hosted a blog tour for one of these new books, The Creative Home by Geraldine James, and seeing what our favourite interiors blogs thought was so inspiring. Nearly as good as a new pencil case.

    Look at the lovely blogs we had taking part:

    We started things off with a lovely post on My Warehouse Home who shared some of their favourite spaces, and ideas on recreating these looks in their own home. “Whether you live in a compact city apartment, a warehouse conversion or a country cottage, The Creative Home by Geraldine James features countless spaces to inspire a thoughtful and distinctive approach to interior decoration.” Read their full review here.

    Next up we visited Heart Home Magazine for an exclusive extract from The Creative Home on displaying collections. Read it here.

    Next up, DécorArt UK declared the book her “autumn’s must-have” and shared some of her favourite shots from the book, including the kitchen above. Read the review here.

    Emily Quinton shared some beautifully autumnal shots of the pages she found most inspiring over on Makelight, and of course, we had total stationery envy! She summed up the book rather beautifully with “the owners’ hearts at the centre, building a home that suits them and all they love and treasure”. You can see her post here.

    Last but not least, we visitied Little Green Shed who shared some favourite spaces, and the main takeaway: never be afraid of individuality. And also this bathroom of dreams.

    Now if you’ll excuse us, we’ve got some shelves to rearrange…

    The Creative Home by Geraldine James is available here.

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    This post was posted in Book Reviews, Featured, News, UK, What's new and was tagged with interiors, Book Launch, photos, home, 2016

  • Posted on September 15, 2016

    National Cupcake Week

    Next week is National Cupcake Week and we can’t wait. Make sure you’re following us on instagram where we’ll be sharing our #CupcakeoftheDay starting with this beauty from our new book, LOLA’s Cupcakes Forever. So, because we’re generous souls, and big fans of the cupcake, we suggest you start your week early and bake up a batch of these. Happy baking!

    Rainbow Swirl Cupcake

    These bright and cheerful rainbow cupcakes will bring a dose of fun to young and old alike. Our classic vanilla cupcake is transformed into a rainbow base and topped with a swirl of multi-coloured buttercream.

    200 g self-raising flour/1½ cups cake flour mixed with 3 teaspoons baking powder

    1 teaspoon baking powder

    175 g/1½ sticks butter

    250 g/1¼ cups caster/granulated sugar

    1½ teaspoons vanilla bean paste

    3 eggs

    175 ml/¾ cup sour cream

    ⅛ teaspoon each pink, blue and yellow food colouring pastes (or any other

    colours you like)

    BUTTERCREAM

    150 g/1¼ sticks butter

    1 teaspoon vanilla bean paste

    350 g/3 cups icing/confectioners’ sugar

    3–4 tablespoons full-fat/whole milk

    ⅛ teaspoon each pink, blue and yellow food colouring pastes

    TO DECORATE

    Coloured sprinkles

    muffin pan lined with 12 muffin cases

    piping/pastry bag fitted with a large star nozzle/tip

    MAKES 12

    Preheat the oven to 180°C (350°F) Gas 4.

    Sift the flour and baking powder into a bowl and set aside.

    Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy. Occasionally stop to scrape down the sides of the bowl with a rubber spatula to make sure that all the butter and sugar is incorporated.

    Add the vanilla bean paste and mix. Mixing at low speed, add the eggs, one at a time, beating until incorporated.

    Slowly add the sifted dry ingredients, and mix, at low speed, until combined. Scrape down the sides of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Add the sour cream and mix until incorporated. Do not over-mix.

    Now for the fun part! Divide the mixture evenly between 3 bowls, and add one of the food colouring pastes to each bowl. Mix them all thoroughly until well blended.

    Take a teaspoonful of one batter and place into each muffin case.

    Repeat with the other colours, until all the batters have been used up.

    Now take a cocktail stick/toothpick (or use the end of a knife) and swirl the batters together slightly in a figure of eight.

    Bake in the preheated oven for 20–25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

    To make the buttercream, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat until soft and fluffy. Add the vanilla bean paste and mix again, until combined. Sift in half of the icing/confectioners’ sugar and, mixing at low speed, mix until incorporated. Add the second half of the sugar, then beat slowly until all the sugar is incorporated. Add the milk, a tablespoonful at a time, mixing at medium speed, until the buttercream is light and fluffy. If the icing is too stiff, add a little more milk.

    Using the same technique as for the cake batter, divide the buttercream into three equal portions and colour each portion with one of the three food colouring pastes, mixing until blended.

    Spoon one of the buttercreams down one side of the piping/pastry bag leaving space near the nozzle/tip to add the other colours, if possible. Repeat with the second and third colours. You should have a full piping/pastry bag that will allow a little of each colour to be piped onto each cupcake, creating a rainbow effect.

    Pipe a swirl of buttercream onto each cupcake, and decorate with coloured sprinkles.

    LOLA's Cupcakes Foever by the LOLA's Bakers is available here. Happy Baking!

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, cupcakes, recipe for the weekend, sweet, cake, LOLA's cupcakes, 2016

  • Posted on September 8, 2016

    Success Cake!

    Today is the launch of the new book from London’s Scandinavian Kitchen and it’s a cracker! Brontë Aurell has gathered together everything you need to fika and inspire hygge in one handy book, and it’s all beautifully illustrated by Pete Cassidy’s gorgeous photography. To celebrate we wanted to share an appropriately titled recipe for you to try this weekend. Enjoy!

    Suksesskake SUCCESS CAKE

    Ah, how I love the names of cakes from Norway. Suksess means success, so this cake really does talk itself up a bit and sets expectations high! It does not disappoint. You may wonder where you might have tasted something like this before – the base and topping are very similar to that of the infamous Daim tart available in many supermarkets the world over (and in those big stores that also happen to sell Swedish bookcases). Add melted Daim and extra chocolate on top, and it all falls into place. This cake is wonderfully gluten-free, too.

    200 g/2 cups whole almonds

    160 g/1½ cups icing/confectioners’ sugar

    5 egg whites

    a pinch of salt

    TOPPING:

    5 egg yolks

    100 ml/⅓ cup plus 1 tablespoon whipping cream

    100 g/ ½ cup caster/granulated sugar

    150 g/1¼ sticks butter, cut into small pieces, at room temperature

    milk chocolate curls, to decorate

    2 x 20-cm round cake pans, greased and lined with baking parchment

    SERVES 8

    Preheat the oven to 160°C (325˚F) Gas 3.

    Roughly grind the almonds in a food processor, leaving a few chunkier pieces in there. Combine the ground almonds with the icing/confectioners’ sugar and set aside.

    In a stand mixer (or using a hand-held whisk), beat the egg whites with a pinch of salt until lightly stiff. Add the ground almond mixture and gently fold in until incorporated.

    Pour the mixture into the prepared pans and bake in the preheated oven for around 35–40 minutes or until light brown and a skewer inserted into the middle comes out clean. Turn out carefully onto a wire rack and leave to cool completely.

    Meanwhile, make the topping. Put the egg yolks, whipping cream and caster sugar into a saucepan over a low heat. Bring just to the boil, whisking constantly – as soon as you see the first bubble, quickly take the pan off the heat. To check the mixture is thick enough, dip a spoon in it, then run your finger through the back of the spoon; if the line stays, the mixture is ready.

    Leave the mixture to cool to room temperature. Then slowly beat in the room-temperature butter using a hand-held electric whisk, a little at a time, until you have a nice thick, glossy topping.

    Spread ⅔ of the topping mixture onto the first almond base, add the top layer of almond cake and spread the remaining topping on the top. Decorate with chocolate curls and serve chilled and sliced.

    ScandiKitchen: Fika & Hygge by Brontë Aurell is available here.

     

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with baking, chocolate, Book Launch, recipe for the weekend, sweet, Scandinavian, 2016

  • Posted on September 2, 2016

    As summer draws to a close...

    Kids are back to school next week, and with that, the summer is officially over. But we’re holding onto a little holiday spirit with today’s recipe from our book Flavours of Morocco. This delicious tagine will transport you to sun-soaked sands and crystal blue seas in no time at all…

    Monkfish Tagine With Preserved Lemon And Mint

    tajine bil samak

    The fresh fish tagines of the coastal areas are simply wonderful, redolent with spices and buttery sauces, often piquant with lemon and chillies/chiles and tempered with fresh herbs. Inland, fish tagines are prepared with freshwater fish, such as the local shad, and flavoured with the herbs of the region. The distinct Moroccan marinade, chermoula, is often employed in fish dishes as the flavours of chilli/chile, cumin and coriander/cilantro marry so well and complement the fish perfectly. Serve this tagine with chunks of fresh bread, or sautéed potatoes and a leafy green salad.

    2–3 tablespoons olive oil

    1 red onion, finely chopped

    2 carrots, finely chopped

    2 celery stalks/ribs, finely chopped

    1 preserved lemon, finely chopped

    1 x 400-g/14-oz. can of plum tomatoes with the juice

    300 ml/1¼ cups fish stock or water

    1 kg/2¼ lb. fresh monkfish tail, cut into large chunks

    a bunch of fresh mint leaves, finely shredded

    sea salt and freshly ground black pepper

    bread or sautéed potatoes, to serve

    For the chermoula:

    2–3 garlic cloves, chopped

    1 red chilli/chile, deseeded and chopped

    1 teaspoon sea salt

    a small bunch of fresh coriander/cilantro

    a pinch of saffron threads

    1–2 teaspoons ground cumin

    3–4 tablespoons olive oil

    freshly squeezed juice of 1 lemon

    Serves 4–6

    First make the chermoula. Using a mortar and pestle pound the garlic and chilli/chile with the salt to form a paste. Add the coriander/cilantro leaves and pound to a coarse paste. Beat in the saffron threads and cumin and bind well with the olive oil and lemon juice (you can whizz all the ingredients together in an electric blender, if you prefer). Reserve 2 teaspoons of the chermoula for cooking. Toss the monkfish in the remaining chermoula, cover and leave to marinate in the refrigerator for 1–2 hours.

    Heat the oil in the base of a tagine or a heavy-based casserole. Stir in the onion, carrots and celery and sauté for 2–3 minutes, until softened. Stir in half the preserved lemon, the reserved 2 teaspoons of chermoula and the tomatoes. Cook gently for about 10 minutes to reduce the liquid, then add the stock. Bring the liquid to the boil, cover the tagine, reduce the heat and simmer for 10–15 minutes.

    Add the monkfish to the tagine, cover with the lid and cook gently for 6–8 minutes, until the fish is cooked through. Season with salt and pepper, sprinkle with the remaining preserved lemon and the shredded mint and serve with chunks of fresh bread or sautéed potatoes and a leafy salad.

    Flavours of Morocco by Ghillie Başan is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with fish, savoury, recipe for the weekend, Ghillie Basan, tomato, healthy, 2016, Flavours of Morocco

  • Posted on August 25, 2016

    Recipe for the Weekend: National Burger Day

    It’s quite warm here in London and we’re certain that there’ll be one or two bbqs lit this weekend. So it’s great news that today is National Burger Day and we have not one, not two, not even three, but four fab recipes for burgers, perfect for whatever mood you’re in. Happy cooking!

    Miranda Ballard’s Ultimate Burger

    We couldn’t very well have a round up of our favourite burgers and not include this one from Miranda’s first book, Burgers and Sliders could we? Find the recipe here.

    Hearty Mushroom & Barley Burger

    If meat isn’t your thing, get a load of these veggie burgers going. You’ll be fighting the carnivores for one of these hearty burgers! Click here for the recipe.

    Fish Pie Burger

    With a burger-based twist on a British classic, these Fish Pie burgers are utterly delicious. Head over to The Pantry’s YouTube channel and find the recipe video.

    Burger Macaron

    And last but by no means least, finish up your burger party the super-cute way with adorable macarons! Head over here for the recipe.

    Have a great weekend!

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    This post was posted in Featured, News, Recipes, UK and was tagged with fish, savoury, burger, school holidays, recipe for the weekend, beef, vegetarian, photos, quick, national burger day, 2016, macaron

  • Posted on August 18, 2016

    Recipe for the Weekend

    A combination of the recent warm weather and the arrival of a new book in the office has got us planning a weekend foraging trip. The Forager’s Kitchen by Fiona Bird is out now and the recipe we’ve shared today is a perfect pudding for any summer dinner party, but with Fiona’s suggestions for other berries and flavours, it will see you right through to Autumn too!

    Bilberry and Lime Posset

    In medieval times, a posset was a curdled wine but it is now associated with a syllabub pudding. This simple recipe could be adapted to elder or other wild blossom by infusing the blossoms in the cream at step 1. Elderflowers were traditionally added to a summer baby’s christening posset.

    What to forage and find:

    Generous 2 cups (500ml) heavy (double) cream

    ¾ cup (150g) superfine (caster) sugar

    Zest of 1 lime, plus extra to garnish

    Juice of 2 limes

    ¾ cup (100g) bilberries, washed and dried

    Makes 6–7 small pots

    What to do:

    Put the cream, sugar, and lime zest in a heavy-based saucepan, and cook over low heat until the sugar dissolves (3–4 minutes). Remove from the heat.

    Whisk the lime juice into the cream (it will thicken).

    Divide half of the bilberries between the pots and pour in half of the lime cream. Scatter most of the remaining bilberries on top of the cream (reserving 6–7 for decoration) and then divide the rest of the lime cream between the pots. Decorate each pot with a bilberry and lime zest.

    Leave to cool, and then refrigerate.

    Wild Notes

    Purée wild fruits and layer with the posset in a glass. You can use any soft wild fruit, or edible (and not protected) wildflowers in a posset.

    Try sweet violets: substitute the lime for the more traditional lemon, and swirl in some color with a splash of Sweet Violet Syrup. A dash of Honeysuckle Syrup, will sweeten a blackberry posset, or a drizzle of Pontack Sauce will spice it up.

    The Forager's Kitchen by Fiona Bird is available here.


    This post was posted in Featured, Recipes, UK, What's new and was tagged with Forager's Kitchen, Fiona Bird, recipe for the weekend, dessert, sweet, lime, 2016, foraging

  • Posted on August 17, 2016

    What to eat for the Olympics

    Last night we somehow found ourselves ensconced on the sofa, G&T in hand, saying things like “Excellent pike position there, shame about the rotation”. We were watching the Men’s 3m Springboard diving final and we are, of course, now experts. That’s the beauty of the Olympics. You get very caught up in sports that you had hitherto not even known existed and suddenly Jack Laugher’s silver medal seems like the most exciting thing all week.

    Speaking of medals, a flurry of Team GB successes over the last two days calls for something special and we think Will Torrent’s recipe for Pistachio and Strawberry Délices decorated with ACTUAL GOLD fits that bill nicely.

    How pretty are these? Head over to The Pantry’s YouTube channel to see a video of The Berkley's Head Pastry Chef, Mourad Khiat, building these beautiful cakes.

    It’s not all about Team GB though and we thought we’d share some Olympian recipes for the other nations topping the medal table.

    The United States are having a cracking Olympics – Simone Biles of their gymnastics team is our new hero – and we feel like it’s only right to honour such athletic skills with cheesey-goodness in the form of this Pimento Mac ‘n’ Cheese. Get the recipe here.

    Fold dim sum dumplings with the artfulness of 4½ somersaults in the tuck position (that’s Cao Yuan’s gold medal-winning dive for the uninitiated) with our video tutorial from Modern Dim Sum. Find it on YouTube here.

    Every Olympics viewing party needs snacks and with Russia and Italy doing so well, these two canapé recipes are topping our Must Cook list. Try Salmon Caviar Canapés from Mat Follas’ Fish (recipe here) and Courgette and Parmesan Crocchette, featured in Cicchetti by Liz Franklin (video tutorial here).  

    And last but not least, if you’d like to drink like a local head over here to find Mark Dredge’s top Brazilian Beers as featured in Craft Beer World. Cheers!

    We can’t wait to see what the last few days in Rio bring, but we’re sure we’ll be experts in a few more sports before next Monday’s closing ceremony!

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    This post was posted in Featured, News, News, Recipes, UK, Videos, What's new and was tagged with fish, canapes, savoury, event, italian, Will Torrent, vegetarian, snacks, photos, quick, sweet, Asian, Mat Follas, 2016, Loretta Liu

  • Posted on August 11, 2016

    Recipe for the Weekend

    Here at RPS Towers we love figs, and now that they're in season (late June through to early Autumn, so get ‘em now!) we’re all about imaginative ways to eat them. So we were delighted when we spotted this recipe in our new book, Cicchetti. Cicchetti are Italian small plates and appetizers, and this recipe puts a delicious trio of figs, blue cheese and rocket on adorably tiny pizzas – a perfect starter for your next dinner party.

    Fig, Blue Cheese & Rocket/Arugula Pizzette

    Figs have a natural affinity with blue cheese, and the rocket/arugula balances the sweet and the salt with a peppery kick. I like to smear the pizzette bases with a layer of Robiolino – a lovely soft, mild cheese not unlike Philadelphia but with a slightly less pronounced flavour. Choose figs that are ripe, but not too soft. My pizzette base requires a little time to make – but I promise it’s worth it!

    300 g/10.oz. Robiolino (or other buttery cream cheese)

    400 g/14 oz. Gorgonzola

    4–5 ripe fresh figs

    a generous handful of fresh rocket/arugula

    PIZZETTE DOUGH

    500 g/3¾ cups Italian ‘00’ flour

    10 g/2 teaspoons salt

    5 g/1 teaspoon fresh yeast

    250 ml/1 cup warm water

    3 large baking sheets, floured

    MAKES 8

    First, prepare the pizzette dough. Put the flour into a large mixing bowl and stir in the salt. In a separate bowl, stir the yeast and water together until the yeast has dissolved and then mix it into the flour. Bring everything together to form a soft dough. Leave the mixture to rest for 10 minutes, then lightly knead the dough, cover and leave to rest for 1 hour, somewhere not too warm. Lightly knead the dough a second time and leave for a further 1 hour. Knead the dough a third time, then cut into 8 pieces. Roll the dough out into 20-cm/8-inch circles, making sure the bases are really thin. Lay them on the prepared baking sheets and leave for 30 minutes while you preheat the oven to its highest setting, usually 230˚C (450˚F) Gas 8.

    Spread the bases with a thin layer of Robiolino. Arrange small nuggets of Gorgonzola evenly over the top and bake for 8–10 minutes, until the bases are crisp and golden. Slice or quarter the fresh figs and arrange them over the pizzette. Garnish with fresh rocket/arugula and serve immediately.

    Cicchetti by Liz Franklin is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with baking, savoury, recipe for the weekend, cheese, vegetarian, Pizza, 2016, fig

  • Posted on August 4, 2016

    International Beer Day

    August 5th is International Beer Day which of course calls for a suitably beery recipe for this week’s Recipe for the Weekend. Naturally we turned to Mark Dredge and his latest book, Cooking With Beer and he did not let us down. This recipe takes the very British idea of Lager and Lime and gives it an international twist. Enjoy!

    LAGER AND LIME CHICKEN TACOS WITH AVOCADO AND LAGER SALSA

    Lager and lime is a curious British combination which is quite literal: it’s a pint of lager with a dash of lime cordial in it. This takes that concept and turns it into a Mexican-inspired dish of lager-and-lime-brined chicken, topped with salsa and wrapped in beer tacos – the recipe for these is great for small tacos or larger tortillas. This is also a great recipe to use up any unwanted lager that you might happen to have in the fridge.

    SERVES 4

    FOR THE LAGER AND LIME CHICKEN

    400g chicken thighs, skinned, boned and diced

    1 bottle of lager

    300ml water

    Juice of 3 limes

    3 tablespoons sugar

    3 tablespoons salt

    12 coriander seeds

    12 black peppercorns

    4 garlic cloves, roughly chopped

    4 chillies, roughly chopped

    Plus, to cook: Salt, black pepper, some cayenne pepper (optional), and 1 whole lime (halved)

    FOR THE LAGER TACOS

    250g masa harina flour

    Pinch salt

    330ml lager

    FOR THE SALSA

    2 ripe avocados, peeled and stoned

    100g sweetcorn

    2 tablespoons lager

    2 teaspoons salt

    Juice of ½ lime

    1 green chilli pepper, finely diced

    TO SERVE: 50g goats’ cheese and some fresh coriander

    TO MAKE THE LAGER AND LIME CHICKEN

    In a large, sealable plastic container, mix the lager, water and lime juice to make a brine. Add the sugar and salt, stirring until everything is combined and then add the rest of the ingredients. Place the chicken in the brine, put the lid on the container and keep in the fridge for up to 24 hours.

    Preheat the oven to 425°F/220°C/Gas 7. Remove the thighs from the brine and pat them dry with some paper towel. Add extra seasoning and some cayenne pepper if you like your tacos hot. Place the thighs on a baking tray, along with the lime halves so that they caramelize and cook for approximately 30 minutes. You can also cook the chicken thighs on a barbecue.

    TO MAKE THE TACOS

    Mix the masa harina flour and salt in a bowl. Add the lager and mix into a smooth dough with a clay-like consistency. Leave to rest for 15 minutes and knead again.

    Divide the dough into small balls (you should get about 10-12). Flatten the balls of dough until they are about 1/8in (3mm) thick. A rolling pin works fine for this unless you have a tortilla press. Either way, place the dough balls between two pieces of clingfilm when flattening them.

    Cook the tacos in a dry frying pan over a medium-high heat for about 30 seconds on each side. Place in a warm over until needed.

    TO MAKE THE SALSA

    Chop the avocado into 1cm cubes. In a small bowl, mix the avocado with the sweetcorn, lager, salt, lime and chilli pepper and place in the fridge until ready.

    To serve, place a chicken thigh in a soft taco, top with some avocado salsa and add goats’ cheese and a few leaves of fresh cilantro.

    Cooking With Beer by Mark Dredge is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with chicken, savoury, Mark Dredge, craft beer, beer, recipe for the weekend, Mexican, 2016

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