New Years Eve Recipes - Domini Kemp
‘Real’ Texas Chili
1 kg chuck steak, cut in 2" chunks
salt and pepper
25ml olive oil
2 large onions, chopped
6 cloves garlic, crushed
4 tsp ground cumin
1 tsp ground cinammon
½ tsp allspice
2 tsp dried oregano
1 dried chili, chopped, or 1 level tsp chili flakes
In a large, heavy saucepan with a lid, brown the meat in the olive oil in batches and set aside. Next, turn the heat down to medium and sweat the onions, garlic and chili until soft. Add the spices and herbs and cook out for a minute or two before returning the meat to the pan along with the stock. Bring to a simmer, put the lid on, and cook for two to two and a half hours, until the meat is tender. Serve with the guacamole, and if you really want to (and I usually do), some grated cheddar, diced tomatao and red onion and a dollop of sour cream.
(makes enough for 4)
2 ripe avocadoes, peeled and diced into 1cm dice
½ sweet white onion or 1 large shallot, peeled and finely diced
1 tsp tabasco sauce
20g fresh coriander, roughly chopped
juice of 1 lime
In a blender, blitz together all the ingredients except the avocadoes until it reaches a pesto-like consistency. Then, in a bowl, dress the cubed avocado with the dressing and serve.
200g plain flour
1 tbsp olive oil
2 leeks, topped and tailed, washed and thinly sliced
2 onions, very thinly sliced
1 pear or apple, peeled and diced
130g cooked ham
225g cream cheese
4 egg yolks
150g leftover cheese (whatever you've got)
flatleaf parsley, to garnish
Preheat oven to 180C
To make the pasty, place the flour and butter in a food processor and blitz till it's like breadcrumbs before adding the egg and blitzing for few seconds until it forms dough. Wrap in clingfilm and chill for at least an hour. Then roll out onto your tart case (26-28cm approx will do) and bake it blind until just done.
Meanwhile, in a large saucepan, sweat the leeks and onions in the olive oil until they're soft. Decant the lot into a large bowl and add the apple/pear, cheeses, cream, ham and egg yolks. Mix well together, and season. Pour the mixture into the cooked pastry case and bake until golden and bubbling – about 30 minutes. To serve, sprinkle the chopped parsley on top.
Turkey & Truffle Croque Monsieurs
1 tbsp Dijon mustard
100g Gruyere cheese, grated
150g Brie or Camembert
4 tbsp cranberry sauce
8 slices good wholemeal or sourdough bread
300-400g sliced turkey
Few splashes truffle oil
Make the béchamel by melting the butter and then adding the flour to make a roux. Cook it for a few minutes over a low heat so the flour is cooked out a little. Add the milk gradually while whisking constantly to prevent lumps. Season well. When it's cooked – about ten minutes - add the Dijon and the grated cheese and stir well.
To assemble the sandwiches, butter each slice of bread on the outside and then place some cranberry sauce, turkey slices and Brie in between two slices, along with a good spoonful of the cheesy béchamel. Place the sandwiches on a tray and bake in the oven for 20 minutes. If you want to get a bit of "colour" on them, you can stick them under the grill until they're golden brown. To serve, drizzle with a little truffle oil.
Spiced Salmon Tartare
(Serves 4 as a starter)
400g fillet (skin on) of the best fresh salmon or trout you can get
2 tbsp flaky sea salt
1tsp fennel seeds
Zest of 1 lemon and 1 orange
Ground black pepper
50ml olive oil
Juice of 1 lemon
1 tsp honey
Pinch cumin seeds
Thumb-sized piece fresh ginger, peeled and grated
1 pomegranate, seeds removed
1 tbsp chopped coriander
A few radishes, sliced
Watercress and/or mixed mini leaves
Place the fish skin side down on foil in a gratin dish and sprinkle the salt (yes, all of it), fennel seeds, citrus zest and pepper on top. Fold over the foil to form a snug parcel, weigh it down with a plate or bowl on top, and marinate in the fridge for at least 24 hours. Then remove from the fridge, and rinse it well before drying thoroughly with a clean tea towel or strong kitchen towel. Next, remove and discard the skin and dice the flesh into 1cm dice.
To make the dressing, whisk all the ingredients together in a bowl. Place the diced fish in a bowl with the pomegranate seeds, and toss well in the dressing, reserving a little for drizzling over the plate when it's ready to serve. Arrange some of the fish/pomegranate mixture on a plate, garnish with finely sliced radish and watercress of mini salad leaves, drizzle with some of the remaining dressing and serve.
Potted Pork with raisins and thyme
Preheat oven to 150 C
400g minced pork
4 rashers streaky bacon, diced
1 clove garlic, crushed
Pinch of mace
Bunch thyme (leaves from 8-10 sprigs)
50g shelled pistachios
8 juniper berries, crushed
1 tsp. black peppercorns, crushed
Splash of brandy or sherry
1 tsp. fennel seeds
Mix all the ingredients together and press into a bowl or terrine dish. Fill a deep roasting tin halfway up with boiling water to make a Bain Marie, and place the terrine dish or bowl in the middle. Put the whole lot in the oven and cook for 2 hours. Cool down and serve cold on a platter with Melba toast, with rocket, apple balsamic and roasted sliced apple as a garnish.
Mejdool dates stuffed with Parmesan and wrapped in bacon
(Makes 24 bites)
Preheat oven to 200 C
24 large Mejdool dates, stones removed (this is very easy to do yourself)
200g Parmesan cheese, cut into small rectangles
12 rashers of streaky bacon
Stone the dates. Dates are quite dry in texture, so the stones come out easily, like peas from a pod. Place a Parmesan rectangle inside and push it in so that the date seals it up. You're trying to replace the stone with some Parmesan.
Next, take the rashers, and with the back of a chopping knife flatten and lengthen each piece of bacon, and then cut in half. Wrap each date in bacon and secure with a toothpick. Set aside till ready to cook and then drizzle with a little oil to get them going. You can cook under a very hot grill or in a very hot oven, until brown and crisp (about 15 minutes in the oven). Take care not to burn them, but do try to get the bacon crisp.