Archive for watercress

Angela Hartnett: Watercress and goat’s cheese tart

Posted in Food with tags , , , , , , , , , , , , , , , on April 16, 2012 by Robin Gosnall

(Source: Grauniad)

Celebrate the fact that spring has sprung with some fresh watercress, which is just coming into season. If goat’s cheese is not your thing, a good cheddar or blue will work just as well. The most important thing to get right with a tart is the pastry – too often it’s soggy and the ruin of any good filling.

300g ready-rolled shortcrust pastry
2 bunches watercress minus the large stalks, torn roughly
125g goat’s cheese, rind removed
3 free-range eggs
200ml double cream
salt and pepper

You will need a tart ring of around 8in in diameter – use one with a loose bottom, or put it on a baking tray.

Roll the pastry out to overlap the edges of the tin. Blind bake the pastry – prick the base with a fork, add some baking beans (or dried pulses or rice) to preserve the shape. Bake for 15 minutes at 180ºC.

Remove the baking beans and cook the pastry for a further five minutes, until golden brown, then allow to cool.

Beat the eggs and cream together and season.

Steam the watercress to wilt it, dice the cheese roughly, then scatter both around the tart base and pour over enough of the egg mix to cover (we’re binding the filling, not aiming for an eggy tart).

Bake in the oven at 180ºC for 15-20 minutes until set. Allow to cool, trim the excess pastry and serve with a green salad.

• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London.

Angela Hartnett’s midweek suppers


St George’s Day: Roast rib of beef

Posted in Food with tags , , , , , , , , , on April 23, 2009 by Robin Gosnall


2 x 800g fore rib of beef cutlets
1 small picked sprig of thyme
1 small picked sprig of rosemary
75g beef dripping
½ tsp Colman’s English mustard powder
½ tsp Maldon sea salt
½ tsp freshly milled or ground white peppercorns
2 tsp cornflour
1 bunch of English watercress

For the gravy:
150g of finely diced onions
150g finely diced carrots
150g finely diced leeks
500ml homemade beef stock or boeuf bouillon stock cube
300ml good red wine

Preheat the oven to 240°C. Calculate the beef’s cooking time at 7-10 minutes per 800g for rare, 13-16 minutes for medium and 20-25 minutes for well done. Allow 15-20 minutes for resting.

Mix the milled pepper, mustard powder and sea salt, rub over all sides of the beef.

Put the dripping in a metal frying pan (no plastic handles) on full heat until it slightly smokes.

Place the beef cutlets in the pan and brown quickly on all sides, sprinkle the herbs and garlic over the beef and place frying pan on the middle shelf in the oven.

Lower the oven temperature to 190°C after the beef has sizzled for 8 minutes and cook as required.

Remove the beef from the oven and increase the oven temperature to 220°C for the Yorkshire pudding. Drain the cutlets on a cooling rack, covered with foil with a tray underneath to collect the juices and allow to rest.

Make the gravy by draining most of the dripping from the frying pan (reserving it for your roast potatoes). Place the diced vegetables in the pan and brown on top of the stove for five minutes until slightly caramelized. Stir in the cornflour and mix well with the vegetables, gradually adding the wine and stirring well until the mixture thickens. Bring to the boil and reduce by half before adding the stock. Stir well and simmer the gravy for 15 minutes. Pass through a sieve to remove the vegetables and keep warm until needed.

Tip juices from the beef into the gravy. Place the beef on a chopping board and carve across the grain, placing the slices on a warm platter. Drizzle around some of the gravy, garnish with watercress and serve with Yorkshire pudding and roast potatoes.

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