麻豆社

• 500g prepared medium-sized squid, cut into 3cm pieces
• 5 tbsp Olive oil
• 3 garlic cloves, finely chopped
• 150g shallot, finely chopped
• 1 陆 Red peppers, seeded and chopped into 1cm pieces
• 1 陆 Green peppers, seeded and chopped into 1cm pieces
• 1 陆 tsp piment贸n picante (smoked hot Spanish paprika)
• 225g large raw peeled prawns
• 500g small clams, such as carpetshell, washed
• 600g short-grain paella rice, such as Calasparra
• 1 heaped tsp loosely packed saffron strands
• 1.5 litres fish stock
• 250g large mussels, cleaned
• 6-8 cooked langoustines or unpeeled cooked crevettes
• Salt

听

Method

Dry the squid well on kitchen paper, season with salt and set to one side.

Place a 40-50cm paella pan over 2 burners on a medium heat. Add the oil and garlic and, as soon as the garlic begins to sizzle, add the shallot and fry for 5-6 minutes until soft and sweet, turning the pan every few minutes so that everything cooks evenly. You will need to do this throughout the cooking time.

Add the red and green peppers and pimet贸n and fry for 5 minutes until the peppers are just softened. Stir in the squid and stir-fry for 3-4 minutes until it becomes white and opaque.

Scatter the prawns and clams around the pan, add the rice and saffron, and stir everything together well. Add the stock and 2 陆 teaspoons of salt and bring to the boil, stirring briefly to redistribute the ingredients around the pan.

Leave to simmer vigorously for 6 minutes over a medium-high heat, but do not stir it any more, remembering to give the pan a turn every 2 minutes. Then reduce the heat to medium, arrange the mussels and langoustines or crevettes evenly around the pan and push them down slightly into the rice.

Leave to cook for a further 14 minutes, again without stirring, by which time all the liquid will have been absorbed and the surface of the rice should be pitted with small holes.

Turn off the heat, cover the pan with a clean tea towel and leave to rest for 5 minutes before serving. Serve warm straight from the pan.

• 1 dried flora pepper
• 225g small vine-ripened tomatoes, halved
• 15g blanched hazelnuts
• 120ml olive oil
• 4 fat garlic cloves, peeled
• 15g slice of day-old white bread, crusts removed
• A pinch of crushed dried chilli flakes
• 1 tbsp sherry vinegar
• 陆 tsp salt
• Freshly ground black pepper

听

Method

Remove the stalk from the dried pepper, slit it open and remove all the seeds. Soak the pepper in hot water for 1 hour.

Meanwhile, preheat the oven to 200掳C. Put the tomatoes into a small roasting tin and roast for 20 minutes. Add the nuts to the tin and roast for a further 5-6 minutes or until the nuts are lightly golden brown. Leave to cool, then remove the skins from the tomatoes.

Heat 2 tablespoons of olive oil in a frying pan, add the garlic cloves and slice of bread and fry them gently, until golden brown on both sides. Leave to cool, then break the bread into the bowl of a food processor, and add the garlic and hazelnuts.

Drain the soaked pepper, scrape the flesh away from the skin and add to the food processor with the roasted tomatoes, chilli flakes, sherry vinegar, salt and some black pepper. Blend until smooth, then, with the motor still running, gradually pour in the rest of the olive oil to produce a mayonnaise-like sauce.

• 3 large dessert apples
• 3 tbsp cider
• 陆 tsp ground cinnamon
• 40g caster sugar, plus 1 teaspoon
• 1 tsp good quality vanilla extract
• 3 tbsp double cream

听

FOR THE SPONGE:

• 175g butter, at room temperature
• 75g light soft brown sugar
• 75g caster sugar
• 3 medium free-range eggs, lightly beaten
• 150g plain flour
• 陆 tsp ground cinnamon
• 1 tsp baking powder
• 50g ground almonds
• 1-2 tbsp cider

听

FOR THE GLAZE:听听

• 300ml cider
• 6 tbsp icing sugar

听

Method

Preheat the oven to 190掳C. Grease and line the base of a round 23cm loose-bottomed or clip-sided cake tin with greaseproof paper.

Quarter, core and peel the apples and slice them thinly into a bowl. Stir in the cider, cinnamon, sugar, vanilla extract and cream.

For the sponge, cream the butter and both sugars together in a mixing bowl using an electric hand whisk for 5 minutes until light and fluffy. Gradually beat in the eggs, adding a tablespoon of flour with the last couple of additions to prevent curdling. Strain off any liquid from the apples and beat it into the mixture, then sift over the flour, cinnamon and baking powder and gently fold in. Stir in the ground almonds and enough cider to give a dropping consistency.

Spoon half the sponge mixture into the prepared tin and scatter over half the apples in a thin even layer. Spoon over the remainder of the sponge mixture, then scatter over the remaining apple slices. Sprinkle lightly with the teaspoon of sugar.

Place on the middle shelf of the oven and bake for about 50 minutes until a deep golden brown and cooked through. A skewer pushed into the middle of the cake should come away clean. Leave to cool in the tin for 10 minutes, then remove and leave to cool.

For the glaze, put the cider into a small pan and boil rapidly until reduced to 2 tablespoons. Tip into a small bowl and leave to cool. Beat in the icing sugar, drizzle over the cake and leave for a few minutes to set. Serve cut into wedges.

• 500ml milk
• Finely grated zest of 陆 lemon
• 1 large vanilla pod, split open and the seeds scraped out
• 4 large, free-range egg yolks
• 100g caster sugar
• 30g plain flour
• 40g cornflour
• Vegetable oil, for deep frying

听

FOR THE COATING: 听

• 40g plain flour
• 2 large free-range eggs, beaten
• 200g white breadcrumbs, made from day-old bread
• 25g caster sugar
• 陆 tsp ground cinnamon

听

Method

Grease a 19cm shallow square baking tin with a little oil.

Put the milk, lemon zest, vanilla pod and its seeds into a non-stick pan and bring to the boil. Remove from the heat and set aside for 1 hour so the flavours can infuse the milk.

Put the egg yolks, sugar, flour, cornflour and a small splash of the milk into a bowl and mix to a smooth paste with a wooden spoon. Bring the rest of the milk back to the boil and gradually strain it over the egg yolk mixture, stirring all the time. Return the mixture to a clean pan and place over a medium heat. Cook, stirring, for 5 minutes or until you have a very thick custard. Pour the mixture in the tin and leave to cool, then chill, for a minimum of 2 hours or overnight until really firm.

To finish, turn the set custard out onto a board and cut into 5cm squares, then each square diagonally in half into triangles. Put the flour, beaten eggs and breadcrumbs into 3 shallow dishes.

Heat some oil for deep frying to 180掳C. Dip 4 triangles at a time into the flour, then the beaten egg and then the breadcrumbs, making sure they take on a good coating. Drop them into the hot oil and fry for 2 陆 minutes or until crisp and golden brown. Remove with a slotted spoon and leave to drain on a tray lined with plenty of kitchen paper.

Mix the caster sugar and cinnamon powder together, sprinkle over both sides of the custard triangles and serve straight away.