Aikman-Smith Valerie - Mortar & Pestle: 65 delicious recipes for sauces, rubs, marinades and more

MORTAR
& PESTLE MORTAR
& PESTLE 65 DELICIOUS RECIPES FOR SAUCES, RUBS, MARINADES, AND MORE Art director Leslie Harrington Senior editor Gillian Haslam Head of production Patricia Harrington Editorial director Julia Charles Publisher Cindy Richards Indexer Hilary Bird First published in 2021 by Ryland Peters & Small 2021 Jockeys Fields, London WC1R 4BW and 341 E 116th St, New York NY 10029 www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Recipe collection compiled by Julia Charles Text copyright Valerie Aikman-Smith, Ghillie Basan, Fiona Beckett, Jordan Bourke, Chloe Coker & Jane Montgomery, Philip Dennhardt & Kristin Jensen, Ursula Ferrigno, Amy Ruth Finegold, Mat Follas, Liz Franklin, Felipe Fuentes Cruz & Ben Fordham, Nicola Graimes, Dunja Gulin, Carol Hilker, Kathy Kordalis, Jenny Linford, Nitisha Patel, Louise Pickford, James Porter, Laura Santtini, Janet Sawyer, Laura Washburn-Hutton 2021 Design and photographs copyright Ryland Peters & Small 2021 ISBN: 978-1-78879-349-0 E-ISBN: 978-1-78879-373-5 Printed in China The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher. A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for. Notes: Both British (Metric) and American (Imperial plus US cups) are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

All spoon measurements are level unless otherwise specified. All eggs are medium (UK) or large (US). Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems. Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturers instructions.

When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using. To sterilize preserving jars, wash them in hot, soapy water and rinse in boiling water. Place in a large saucepan and cover with hot water. With the saucepan lid on, bring the water to a boil and continue boiling for 15 minutes. Turn off the heat and leave the jars in the hot water until just before they are to be filled.

Invert the jars onto a clean dish towel to dry. Sterilize the lids for 5 minutes, by boiling or according to the manufacturers instructions. Jars should be filled and sealed while they are still hot. CONTENTS Incredible flavors, inspiring ingredients, simple techniqueslearn how to master the mortar and pestle and bring new sophistication to your cooking with 65 delicious recipes. The mortar and pestle are ancient tools that no modern kitchen should be withouttheyre handy for everything from cracking peppercorns and bruising fresh herbs to making sauces, marinades, spice pastes, and dry rubs. This book brings you an array of enticing recipes from around the world, all of which employ a mortar and pestle to bring creative seasoning and exciting new techniques to your home cooking.

The book begins with a chapter on sauces and condiments, with recipes for pestos, oils, mustards, relishes, and salsaskeep a stock of these in your fridge or pantry and you can add instant flavor and interest to the simplest of meals. A section on snacks and small bites follows, with hard-to-resist savory treats. The poultry and game chapter features an array of Asian curries with an intensity of heat ranging from hot and fiery to warming and spicy, plus new ways to cook chicken wings and tagine dishes flavored with North African harissa. In the meat chapter, youll find ideas to enliven weekend roasts, such as stuffed porchetta or spiced leg of lamb cooked in a salt crust, plus quick weekday meals. The fish and seafood chapter has an exciting selection of tempting recipes, from hot and sour fish soup to salt-cured gravadlax, fish tacos, and indulgent grilled lobsters. If you are looking for new ideas for side dishes and vegetarian meals, try the butternut squash tagine, miso borscht with gremolata, honey and ras el hanout roots, or shaved broccoli and buckwheat salad with dukkah.

Once you have learned how to make your own seasonings, sauces, rubs, and pastes using a mortar and pestle, youll never want to buy readymade again. PESTOS Pestos make fantastic sauces for freshly cooked pasta, but can also add color and flavor to a wide variety of other dishes. Use them as you would a relish to spice up simple fritattas and quiches, serve them spread on crostini as attractive canaps, or spread them on fresh bread for a quick and tasty snack. TRADITIONAL PESTO cup/100 g pine nuts cup/50 g finely grated Parmesan cheese 2 oz./50 g sheeps milk cheese (or strong Cheddar cheese) 2 garlic cloves leaves from a large bunch of fresh basil olive oil, to drizzle sea salt, to taste WILD GARLIC PESTO cup/100 g hazelnuts cup/50 g finely grated Parmesan cheese 2 oz./50 g strong Cheddar cheese 3 oz./100 g ramps/wild garlic flowers first-press rapeseed oil, to drizzle grated zest of 1 lemon freshly squeezed juice of lemon sea salt, to taste DILL & LEMON PESTO cup/100 g walnuts 3 oz./100 g soft goats cheese 1 garlic clove a large bunch of fresh dill first-press rapeseed oil, to drizzle grated zest and freshly squeezed juice of 1 lemon sea salt, to taste KALE PESTO cup/100 g cashew nuts 1 cups/100 g finely grated Parmesan cheese 2 garlic cloves a large bunch of fresh kale, stalks removed olive oil, to drizzle sea salt, to taste EACH RECIPE MAKES 46 SERVINGS For each pesto, put the nuts, a pinch of sea salt, the cheese, and garlic (but not the ramps/wild garlic flowers) in a mortar and pestle and pound to a smooth paste. Add the leaves and any zest and grind again. Add any lemon juice and oil as required to blend until a pesto is formedit should have the consistency to hold together when it is pressed between spoons.

Although pestos are best served when freshly made, they will keep for up to 3 days, stored in an airtight container (preferably a screwtop jar) in the fridge. More pesto recipes overleaf.