Autumn Recipes from John Whaite and Tony Singh

October 22, 2014, Article by Tom in Food, Recipes


It’s getting cold, leaves are falling, it’s nearly time for the yellow ball, and people are already talking about Christmas. But the good thing about this time of year is the food – we’re all about keeping warm with hearty stews, pies, roasts, the lot. If you’re looking for something new to cook, try these bloody lovely autumn recipes from Bake Off legend John Whaite and one half of the Incredible Spice Men, Tony Singh…

John Whaite‘s ‘Packed Macaroni Cheese’

This is perfect if prepared the day before and baked when required. Those of a delicate disposition should stop reading now, because I have to serve this with a ferociously hot chilli sauce – the type you’d expect to find in a kebab shop.

Screen Shot 2014-10-22 at 12.45.58

Serves 8

Ingredients
500g macaroni pasta
1 tsp olive oil
6 chestnut mushrooms,
finely sliced
4 rashers unsmoked back bacon, chopped into 1cm chunks
25ml vodka
4 spring onions, finely chopped
6 asparagus spears, chopped into 1cm chunks
1/2 small can sweetcorn
1 tsp salt
1 tsp pepper
For the sauce
1 and 1/2 tbsp butter
1 and 1/2 tbsp plain flour
650ml milk
250g Epoisses cheese, cut into small chunks (if unavailable, use a good Brie de Meaux)
70g Stilton cheese, cut into small chunks
100g strong Cheddar cheese, grated
1 tsp truffle oil

Essential equipment
Deep baking tray/dish of about 30 Σ 20 cm/12 Σ 8 inches

Method
1. Preheat the oven to 200°C/180°C fan/Gas 6.
2. Bring a large saucepan of water to the boil, add a tablespoon of salt then plunge in the pasta and boil for 7 minutes. Drain the pasta, discarding the salty water.
3. Place a frying pan over a medium heat and add the oil. Add the chestnut mushrooms and bacon and fry, stirring occasionally, until the bacon is cooked through and the mushrooms are soft. Add the vodka, spring onions, asparagus and sweetcorn, and fry for just a minute more. Remove from the heat and toss together with the pasta, salt and pepper. Put in the baking tray.
4. To make the sauce, put the butter in a medium saucepan and set over a high heat. Once the butter has melted, beat in the flour to make a thick brown goo. On the heat, add the milk about 200ml at a time, whisking very well after each addition. Allow the sauce to come to the boil and thicken, still stirring, then reduce the heat to low and stir in the cheese, though reserve a quarter of the Cheddar for topping. Mix these in until they melt into the sauce, then stir in the truffle oil.
5. Pour the sauce over the pasta, bacon and vegetables, ensuring they are well covered. Sprinkle the remaining grated Cheddar over the top, then bake for 25–30 minutes, or until the cheese sauce is bubbling and the pasta on top is cheesy and slightly crispier.

JOHN WHAITE BAKES AT HOME is out now in hardback and ebook

Also, John has created an amazing collection of Halloween recipes with his partner, Paul Atkins. Find out more and download the recipes here. They’re ruddy brilliant.

 

Tony Singh‘s baked sausages with apples, mushroom and beer gravy

This is a ‘toad-in-the-hole’ of epic flavour. When I was growing up, my mum used to make this for tea but it was never called ‘toad-in-the-hole’. So when I was having tea at a friend’s house one afternoon, I was so excited when he told me we were having this exotic- and weird-sounding dish called ‘toad-in-the-hole’. How deflated was I when it was just baked sausages… When I got home I had words with my mum, asking her to explain why it wasn’t called that in our family. The only explanation I got was that the name made her squeamish – as if we would ever have had toads in the house!

Screen Shot 2014-10-22 at 12.48.31Serves 6

Ingredients
rapeseed oil
50g butter
8 large good-quality pork sausages
8 fresh thyme sprigs
2 Russet apples, peeled cored and cut into chunks
1 Bramley apple, peeled, cored and cut into chunks half the size of the Russet ones
2 tbsp chopped parsley, to garnish

Batter
3 eggs
280ml full-fat milk
100g plain flour, sifted
pinch of salt

Gravy
splash of vegetable oil
3 garlic cloves, peeled and crushed
250g Spanish onions, peeled and sliced
salt and pepper
1 tbsp treacle
3 tbsp Worcestershire sauce
600ml ale of your choice (I would use Eighty Shilling or any good brown ale)
600ml strong chicken stock, or chicken stock cube(s) dissolved in 600ml water
4–6 large portabello mushrooms, sliced
1½ tsp cornfl our mixed with 3 tbsp cold water

 Method
1. Preheat the oven to 200°C/gas 6. Mix the batter ingredients together and put in the fridge.
2. Pour 1cm rapeseed oil into a 20 x 25cm baking tin, then place this on the middle shelf of your oven. Place tin foil on the shelf below to catch any oil or batter that come over the top.
3. Put a splash of oil in a heavy-based frying pan and when it is hot add the butter and brown the sausages all over then take them out of the pan. Take the tin out of the oven – the oil should be smoking – and place your sausages, thyme and apple in it. Carefully pour over the batter; it will bubble and possibly even spit a little, so be careful. Gently put the tin back in the oven and bake for 25–30 minutes. Don’t open the door for at least 20 minutes, so as not to ruin the batter – it can be a bit temperamental when rising. Remove from the oven when golden and crisp.
4. For the gravy, heat a fi lm of oil in a heavy-based pan and fry the garlic and onion till soft. Add salt and pepper and turn up the heat. Assoon as the onions take on some colour, add the treacle and Worcestershire and cook for 5 minutes, stirring all the time. Add the beer and bubble until reduced to a syrup, then add the stock, bring to the boil and add the mushrooms. Reduce to a simmer and reduce by half then stir in the cornfl our mixture and bring to boil. Season and serve with the sausages.

TASTY by Tony Singh is out now in hardback and ebook


  • Subscribe to MWSAB

    Plop in your email address to subscribe

  • MWSAB on Twitter

https://www.menwhostareatbooks.co.uk/wp-content/themes/press