Thursday, July 24, 2014

England meets America in easy vegetarian recipes by Mary McCartney

In “Food,” the new cookbook by Mary McCartney, big American flavours collide with British traditionalism. Informed by her father Paul’s Liverpool upbringing and her mother’s New York youth, here are two recipes that reflect simplicity in a famous family.
Yorkshire Puddings

McCartney says she makes these as individual puddings by baking them in a non-stick muffin tin — this recipe produces 8 puddings — but they can also be made as one large pudding in a high-sided pan and then sliced into portions. She says that as a child, Paul McCartney would eat them as a sweet dessert by pouring warm honey over top.
These are also wonderful with gravy or prepared horseradish.
175 ml (3/4 cup) all-purpose or light spelt flour
Pinch sea salt
2 large free-range eggs
300 ml (1 1/4 cups) milk
40 ml (8 tsp) vegetable or light olive oil, for the muffin tin
Heat oven to 200 C (400 F).
Into a medium mixing bowl, sift flour and add salt. Crack in eggs and whisk together with flour, then gradually pour in milk, stirring constantly. Beat all ingredients together until batter is consistency of cream. Refrigerate batter for 30 minutes.
Pour 5 ml (1 tsp) of the oil into the bottom of each of the 8 wells in a non-stick muffin tin. Place tin in oven to heat oil until it’s very hot — almost smoking hot (about 5 minutes).
Give batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble). Return tin to oven and bake puddings for 20 to 25 minutes until they have risen and are deep golden brown.
Makes 8 servings.
Source: “Food” by Mary McCartney (Sterling Epicure, 2013).
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Sprout and Carrot Salad
McCartney’s cookbook is surprisingly flexible, a trait she got from her late mother, Linda. “My mum would often rustle up a chef’s salad in a huge wooden bowl, making it up as she went along with whatever ingredients were at hand,” writes McCartney. “I still do that today when I can’t think of what else to prepare, and there’s not much that can’t — or doesn’t —get thrown in.
750 ml (3 cups) alfalfa sprouts, washed and dried
2 medium carrots, peeled and grated
2 baby gem lettuces or romaine hearts, chopped
Dressing
30 ml (2 tbsp) extra-virgin olive oil
15 ml (1 tbsp) balsamic or white wine vinegar
15 ml (1 tbsp) freshly squeezed lemon juice
Pinch sea salt
Freshly ground black pepper, to taste
In a medium salad bowl or mixing bowl, combine salad ingredients.
Drizzle olive oil, vinegar and lemon juice over salad and toss together well. Season with a pinch of sea salt and some black pepper.
Makes 2 servings.
Source: “Food” by Mary McCartney (Sterling Epicure, 2013).

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