Gordon Ramsay's Great British Pub Food (10 page)

Preheat the oven to 200°C/Gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut out 4 rectangles, large enough to top individual pie dishes. Cut 1–2cm wide strips from the trimmings.

Divide the filling between four individual pie dishes and brush the rims with water. Lay the pastry strips on the rims, joining them to fit as necessary and pressing downing lightly. Brush with water. Lift the pastry lids over the pie filling and press the edges onto the rims to seal, then trim off the excess pastry. Brush with egg glaze and sprinkle with a little sea salt. If you wish, decorate with leaves cut from the pastry trimmings and sprinkle with thyme leaves. Bake for 25–30 minutes until golden brown and piping hot.

300g shortcrust pastry (see page 248)

1 quantity red onion marmalade (see page 247)

250g Bosworth or other good-quality goat’s cheese

150ml single cream

2 large egg yolks

few thyme sprigs, leaves stripped

11/2 tbsp currants sea salt and black pepper

Bosworth is a British, unpasteurized, matured goat’s cheese with an excellent flavour. This rich and indulgent tart is best served in thin slices, with a sharply dressed salad to offset the filling of creamy goat’s cheese, sweet currants and red onion marmalade – as a starter or lunch.

Roll out the pastry on a lightly floured surface to a large round, the thickness of a £1 coin. Use to line a 23cm tart tin, 2–3cm deep, with removable base, leaving a little excess overhanging the rim. Leave in the fridge to rest for at least 30 minutes.

Preheat the oven to 2θθ°C/Gas 6. Line the tart case with baking paper and dried or ceramic baking beans and bake ‘blind’ for 15–20 minutes until lightly golden and set around the edges. Remove the paper and beans and bake for further 5–10 minutes to cook the pastry base. While still warm, cut off the excess pastry to level with the rim of the tin. Leave to cool slightly. Turn the oven down to 180°C/Gas 4.

Spread the red onion marmalade over the base of the pastry case. Crumble the goat’s cheese into a large bowl and mix in the cream and egg yolks until evenly blended; the mixture will be quite thick and stiff. Stir in the thyme leaves and currants, and season well with salt and pepper. Spoon the mixture on top of the onion marmalade layer, smoothing the surface or swirling it with the back of a fork for a rustic effect if you like.

Bake for 25–30 minutes until the filling is lightly golden and set. Cool slightly before unmoulding. Serve warm or at room temperature.

500g shortcrust pastry (see page 248, make a double quantity)

few knobs of butter

2 large onions, peeled and chopped

few thyme sprigs, leaves stripped

sea salt and black pepper

800g potatoes, such as Desirée or Maris Piper

200g traditional mature cheddar, such as Montgomery, grated

1 large egg yolk, beaten with 1 tbsp water, to glaze

This rustic, free-form pie is ideal if you do not have a pie tin to hand. It makes a great vegetarian lunch, especially if you serve it warm from the oven, accompanied by buttery greens or a side salad.

Melt the butter in a heavy-based pan and add the onions, thyme and some seasoning. Sweat over a medium heat, stirring occasionally, for 6–8 minutes until the onions are soft.

Meanwhile, peel the potatoes and cut into 5mm thick slices. Add to a pan of boiling salted water and blanch for 3–4 minutes until they are just tender when pierced with a knife. Drain thoroughly and place in a wide bowl. Leave to cool, then mix in the onions, cheese and a generous pinch each of salt and pepper.

Preheat the oven to 2θθ°C/Gas 6. Divide the pastry into two pieces, one slightly larger than the other. Roll out the smaller piece of pastry on a lightly floured surface to a circle, about the size of a 25cm dinner plate. Lift onto a baking sheet. Roll out the other portion of pastry to a circle, about 5cm larger in diameter than the previous one.

Roughly layer the potato and cheese filling in the middle of the pastry round on the baking sheet, leaving a 3–4cm border. Try to stack the potato slices up against each other so that the pie will have a nice shape and somewhat straight sides. Brush the border with the egg glaze. Drape the other pastry round over the top and press down the edges to seal, taking care not to leave large air pockets in the filling.

Crimp the edges, then brush the pastry with egg glaze. If you wish, sprinkle with coarse sea salt. Bake for 45–55 minutes until the pastry is golden brown. Rest for a few minutes before slicing and serving.

500g puff pastry

1 egg yolk, beaten with 1 tbsp water, to glaze

75ml olive oil

few sprigs each of flatleaf parsley, oregano and basil, leaves only

sea salt and black pepper

200g goat’s cheese, with rind

4–5 plum tomatoes

Make this tart in the summer, at the height of the tomato season, when the fruit is juicy and bursting with flavour. Serve as a starter, or lunch with a leafy salad on the side.

Roll out the pastry on a lightly floured surface to a large rectangle, about 25 x 35cm. Trim the edges to neaten, then lift onto a large baking sheet. Using a sharp knife, lightly score a 1.5cm border along the edges. Brush the border with egg glaze and chill for 30 minutes.

Meanwhile, put the olive oil and herb leaves into a blender or food processor with some salt and pepper and pulse for a few seconds until the herbs are finely chopped, but still bright green. Set aside.

Preheat the oven to 200°C/Gas 6. Thinly slice the goat’s cheese and tomatoes to the same, even thickness. Remove the pastry from the fridge and brush or spread most of the herb oil over the surface, within the marked border.

Arrange the goat’s cheese and tomato slices alternately on top of the pastry, overlapping them in neat rows. Drizzle the remaining herb oil over the top, then sprinkle with a little more salt and pepper. Bake the tart for 35–40 minutes until the pastry is golden brown and crisp. Leave to cool slightly, for about 5 minutes, before slicing and serving.

Toad-in-the-hole

Pig’s liver faggots braised in ale

Black country beef stew

Smoked ham hock with pease pudding

Rabbit hotpot with perry

Mutton with parsley and caper sauce

Sausages with mustard mash and sweet and sour peppers

Pork cheeks in spices and bashed neeps

Venison stew

Lancashire hotpot

Honeyed pork stew

Cider braised ham

Beef cheeks braised in stout with dumplings

Braised neck of lamb with turnips

2 tbsp olive oil

8 good-quality thick pork sausages

150g plain flour

½ tsp fine sea salt

2 large eggs

150ml milk

20g butter

2 red onions, peeled and finely sliced

sea salt and black pepper

11/2 tbsp plain flour

300ml chicken stock (see page 243)

1 tsp English mustard

2 tbsp redcurrant jam, to taste

few dashes of Worcestershire sauce

This English classic uses mostly storecupboard ingredients and is perfect for casual weeknight suppers or times when friends stop by unexpectedly – just keep some butcher’s sausages to hand in the freezer. Popular with children and adults alike, toad-in-the-hole is delicious with lashings of onion gravy and some roasted vegetables on the side.

Preheat the oven to 2θθ°C/Gas 6. Spoon the olive oil into a 1.5 litre baking dish and tilt the dish to oil the base evenly. Add the sausages and toss well to coat. Bake in the hot oven for 10 minutes.

Meanwhile, to make the batter, put the flour, salt, eggs and milk into a blender or food processor. Blend for a couple of minutes until smooth, stopping to scrape down the sides after a minute, to loosen any clumps of flour.

Take the sausages out of the oven and pour the batter all around them. Return to the oven and bake for another 30 minutes until the batter has risen dramatically and is golden brown.

Meanwhile, make the onion gravy. Melt the butter in a saucepan and add the onions with some seasoning. Sweat over a medium heat, stirring occasionally, for about 8–10 minutes until they are soft and translucent. Add the flour and stir for another couple of minutes. Gradually stir in the stock and bring to a simmer. Add the mustard, redcurrant jam and Worcestershire sauce to taste. Simmer until the gravy has thickened to a light coating consistency. Taste and adjust the seasoning with salt and pepper.

When ready, remove the toad-in-the-hole from the oven and let stand for a few minutes before serving, with the onion gravy.

Faggots may not sound too appetizing, but as long as they are properly made, they are delicious and easy to prepare. If you don’t own a mincer, there’s no need to invest in one for this recipe – just ask your butcher to mince the pork liver and belly for you. Bear in mind that you may need to order the caul fat from him in advance.
(Recipe overleaf)

20g butter

1 medium onion, peeled and finely chopped

1 garlic clove, peeled and finely crushed

sea salt and black pepper

1/3 tsp ground mace

1/3 tsp allspice

pinch of cayenne pepper

1 tsp chopped sage

1 tsp chopped thyme

400g pork liver, trimmed and minced

250g minced pork belly

125g fresh white breadcrumbs

150g caul fat, soaked in water

15g butter

1 medium onion, peeled and finely chopped

1 tbsp plain flour

½ tsp tomato purée

250ml golden ale

500ml chicken stock (see page 243)

few dashes of Worcestershire sauce

To prepare the faggots, melt the butter in a small pan and add the onion, garlic and a pinch each of salt and pepper. Sweat over a medium heat, stirring occasionally, for 6–8 minutes until the onion is soft but not coloured. Tip into a large bowl and leave to cool. Add the rest of the ingredients, except the caul fat, seasoning well. Mix until well combined.

Divide the faggot mixture into 6 portions and shape each one into a neat ball. Place them on a tray, cover with cling film and chill for at least 30 minutes to allow them to firm up.

Preheat the oven to 2θθ°C/Gas 6. Cut the caul fat into 6 large squares and wrap one around each faggot, overlapping the ends, which should stick together. Place in a lightly oiled roasting tray, spacing the faggots slightly apart. Press gently to flatten very slightly, sprinkle with a little seasoning and bake for about 30–35 minutes until nicely browned.

While the faggots are roasting, make the gravy. Melt the butter in a heavy-based saucepan and add the onion with some seasoning. Sweat over a medium heat, stirring frequently, for 5–6 minutes until starting to soften. Stir in the flour and tomato purée to make a paste. Cook, stirring, for a minute or two, then stir in the ale, keeping the mixture smooth. Boil until the liquor has reduced by two-thirds. Pour in the stock and bring back to a simmer. Simmer for 10–15 minutes until thickened slightly. Season well to taste with salt, pepper and a few dashes of Worcestershire sauce.

Take the roasting tray from the oven and pour the sauce over the faggots to coat all of them. Bake for another 10–15 minutes until the sauce is rich and thick and the faggots are nicely glazed, basting them halfway through. Serve hot, with mushy peas.

800g braising beef or beef skirt

2 tbsp plain flour

sea salt and black pepper

3–4 tbsp olive oil

1 large onion, peeled and chopped

1 carrot, peeled and chopped

1 celery stick, trimmed and chopped

1 tbsp tomato purée

1 bouquet garni (bay leaf, few parsley, sage and thyme sprigs, tied together)

500ml pale ale

300ml beef stock (see page 244)

11/2 tsp arrowroot mixed with 1 tbsp water (optional)

225g black pudding, cut into bite-sized pieces

125g chestnut mushrooms, trimmed and sliced

handful of chives, chopped

This hearty beef stew is named after its region of origin in the Midlands, which is centred around the South Staffordshire coalfield. The addition of mushrooms and black pudding slices at the end gives another dimension. Serve with cabbage and chunks of country bread.

Cut the beef into bite-sized pieces, season the flour and toss the beef in it to coat. Heat a wide, heavy-based pan and add a thin film of olive oil. Brown the beef in batches, for about 2 minutes on each side, taking care not to overcrowd the pan. Transfer to a plate; set aside.

Add a little more oil to the pan, followed by the onion, carrot and celery. Stir in the tomato purée and a little seasoning. Sauté for 5–6 minutes until the vegetables begin to soften and colour. Return the meat to the pan and add the bouquet garni. Pour in the ale and stock.

Bring to a simmer, skim, then partially cover and turn the heat right down. Cook at a bare simmer for 3–4 hours until the beef is meltingly tender. Taste and adjust the seasoning. To thicken the stew slightly if necessary, add the arrowroot mixture and simmer for a few minutes.

Heat a wide frying pan with a thin layer of olive oil. Fry the black pudding and mushrooms separately, each with a little seasoning, until evenly browned. Add to the stew and serve with a sprinkling of chives.

1 large smoked ham hock with bone, about 1.2kg, soaked overnight in plenty of cold water

2 leeks, trimmed

2 celery sticks, trimmed

1 large carrot, peeled

1 large onion, peeled and halved

1 head of garlic, halved horizontally

2 bay leaves

few thyme sprigs

few rosemary sprigs

1 tsp black peppercorns