Tenderstem Rarebit - a "Tenderstem in Ten" recipe!

Hubby will complain bitterly about broccoli appearing on the menu too often, but even he has been heard to exclaim that where tenderstem broccoli is concerned, "it is as nice as asparagus".  With which I completely agree.

I remember when son & heir was a little chap being weaned onto veggies, we used to call broccoli "trees" and he was sufficiently intrigued to eat them.  Since then, he's been accepting "trees" on his plate without too much complaint and has even been known to enjoy having "tall trees" (or tenderstem broccoli) for dinner.

For those who think that it is just a matter of difference in shape, rather than flavour, the tenderstem has a much sweeter flavour than "ordinary" broccoli, with less of a cabbage flavour than Purple Sprouting broccoli.  It is true that it is more expensive than your ordinary broccoli, but for a meal that you want to be a little bit special, it makes the grade beautifully.

So, when I was asked whether I'd like to take part in the "Tenderstem in Ten" challenge (to create a recipe that can be on the table in ten minutes or less), it seemed like it could be fun!

I had my first go at the challenge yesterday and my recipe for a lunch time Tenderstem Rarebit had a few teething troubles - none of which involved the tenderstem itself, I hasten to add - which sent it over time.  Add to that my inability to get around my kitchen with anything faster than a snail's pace - and you begin to realise that making anything edible within ten minutes is quite a feat!

For instance, is the time from when you set foot in the kitchen, or from when you start the cooking process?  If it's the former, then I've had it for all the challenges - but if it's the latter, then I'm in with a shout.

I often find, when I'm cooking something that involves a number of different processes, that my disabilities get right in the way.  Take the Tenderstem Rarebit, for instance.  I needed to grill the Ciabatta rolls to toast them, whilst the tenderstem simmered and the rarebit cooked on the hob.  Now, I forgot that I can't use the grill at the same time as the hob - it's one or the other, because I need to sit at the cooker.  Our cooker has the grill immediately under the hob and with the grill door open, I can't reach the back burners on the hob!  Anyway, I'm always scared I'll set my t-shirt on fire trying to see into the pans on the front burners.  That'd be a bit of a distraction, if ever that happened!

So, for you, you'll be able to combine operations in a way that was impossible for me - and save at least seven minutes doing so!  For me, I'll be grilling the cut rolls on a grillpan in future - at least then I can see what's going on without fear of combustion.

I can tell you that it is very worthwhile.  Hoooo, yes!  This Tenderstem Rarebit recipe is going to go on the list of "can we have it for lunch again soon" recipes.

I figured that as broccoli and cheese are natural partners, and cheese on toast is another natural partnership, that bringing them all together in this recipe might just work.  It did.  With bells on.  As a control experiment, I made one Tenderstem Rarebit and one just with the Rarebit topping - and the Tenderstem Rarebit was far easier to eat as the flavour of the tenderstem allowed some relief from the enormous (and gorgeous) flavours of the rarebit.  The sweetness of the tenderstem was a lovely foil for the big savoury flavours of the cheese, mustard and stout.

Son & heir thoroughly enjoyed his helping and munched his way stolidly through, murmuring in appreciation, uttering "gorgeous!" and "cor!" every so often - so I think he approved.  Hubby and I were both agreed that it was a do-again recipe that was much nicer with the tenderstem than without - and one that could easily be a substantial snack on those days when one has missed lunch!

Hence, I leave it up to you to have a go and tell me whether you managed to create your Tenderstem Rarebit in ten minutes.  I am quite sure it's do-able, so long as you do all your preparation (getting everything out, separating the eggs, grating the cheese, etc.)  before you start the ten minute timer!


TENDERSTEM RAREBIT   (serves 3)


Ingredients :


3 ciabatta rolls, cut in half lengthwise
12 stems of Tenderstem broccoli (or more if they are thin stems), cut to fit the ciabatta rolls
1½ tsp English mustard powder
4 tbsp stout
45g butter
1-2 tsp Worcestershire sauce, to taste
 250g mature Cheddar cheese, grated
3 egg yolks
freshly ground black pepper.

Method :

1.  Boil a kettle and pour enough boiling water into a saucepan to cook the tenderstem, and place on the heat.

2.  Place the rolls, cut side up, under the grill or onto a grillpan and toast until lightly browned.  Turn and toast the other side.

3.  At the same time, add the tenderstem to the boiling water and set a timer for 3 minutes.  When they are cooked (when a knife inserted into the stem goes through without complaint), drain and set to one side.

4.  Place the mustard powder, stout and butter into a small saucepan and heat gently until the butter is melted.  Add the worcestershire sauce and the cheese and stir until the cheese is all melted but take care not to let it boil.  Set aside to cool for a moment, while you rescue your rolls that are threatening to burn.


5.  If you've used a grill pan, now is the time to get your cooker's grill heating up.


6.  Place the roll halves onto the grill pan and distribute the tenderstem broccoli across the roll halves.


7.  Add the egg yolks to the cooled (and hopefully thickened) cheese mixture and beat them through until completely incorporated.  Add a little black pepper.


8.  Spoon the cheese mixture across the tenderstem and place under the grill until browned and bubbling.


Serve.

Printable version

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Jamie Oliver's "Kate & Wills' Wedding Pie" - using a slow cooker

Those of you who are in the U.K. can't have missed the fact that Jamie Oliver has a new t.v. programme out at the moment.  Named "Jamie's Great Britain", its premise is that Jamie is seen travelling around the country in a mobile pub (named "The Cock in Cider") talking to food producers and local people about what makes their area great for food, then goes away and produces a dish based on what he's been talking about.

It's a fairly tried and tested, if not somewhat predictable, premise for a cooking show.  Personally, I can't see the point in his travelling in the cumbersome Pub on Wheels (which started off life as an Army lorry) as he is rarely seen doing anything much in it.  Which supports the idea of it being a pub, but he could so easily have just found somewhere else to talk to people, had he have been of a mind to.  Anyway, I digress.

Vote for me!

I noted the fact that the programme had a Facebook presence and, during an idle moment, went along to see the page.  My interest became more focused when I saw that they had what they refer to as a "Snap and Share" thing going on.  Whereby, you cook one of the recipes from the show, take a photograph and upload it to the Facebook page.  (If you go there, give my pie a vote, won't you?).  Now even though I've never been one to photograph my food (removes tongue from cheek), this caught my interest long enough for me to think "ah, but there's rarely any of Jamie's recipes that I can afford to cook", which is sad, but true.  Occasionally, I'll find a recipe that can be downgraded from the stated expensive ingredients to more affordable ones that will do the job almost as well, but it is rare.  However, I thought I'd investigate what the recipe list was, just in case.

There were a number of recipes that just didn't suit for one or other reason, such as Leigh-on-Sea sole (too expensive), 12 hour rabbit ragu (no rabbits available where I live), sizzling lamb lollipops (too expensive), baby Yorkshire puds with trout pate (trout? Too expensive) or Guinness lamb shanks (again, too expensive).  Then, my eye lit upon the Kate & Wills' Wedding Pie, which involved my favourite Beef Shin and rather than spend 2 hours or so cooking it in the oven (which is the more expensive route), I thought I could use the slow cooker to advantage.

Now, apart from having to scale the recipe down to one feeding 4 people, the recipe involved ingredients that were largely already in the larder or fridge and those that weren't - being the beef and the stout - were relatively easily obtained and, more to the point, were affordable.  Now that's my kind of recipe.

The end result is absolutely 100% well worth the effort of producing this pie.  Also, if you make use of a slow cooker, it becomes even easier to produce.

I did the initial preparation in a frying pan - cooking the onions, then browning the meat, then creating the gravy.   Everything went into the slow cooker and it chuckled away on medium until around 4.30pm (about 6hrs).  I had made the pastry in the morning and put that in the fridge to chill, so the assembly of the pie involved adding some English mustard, Worcestershire Sauce and the cheese to the slow cooker's contents (I left the pearl barley out, as my chaps can't abide the stuff), then ladling it into the pie dish, topping with the pastry and bingo - baking.

Upon taking their first forkful of pie contents, everyone did that thing which denotes a great recipe from a good recipe - they chew whilst concentrating with furrowed brow, then the brow clears, they smile, then nod repeatedly whilst the face takes on a look of "OMG - I've never tasted anything so good!".  I thought it would be good - but not quite THAT good!

Such a tidy, well behaved pie!

The filling is just so rich and unctuous, with tender pieces of flavoursome beef that fall apart on your tongue.  All covered in a glorious thick gravy that is the envy of all who have attempted to create a good pie gravy in the past, and failed.  I included a few quartered mushrooms, which were delicious little punctuations in the texture of the pie and lent it additional interest.

I reckon that this pie, cooked with some lovely lamb's kidneys, would make a show-stopping steak & kidney pie.  So on that note, I'll be giving it a go sometime soon!

KATE & WILLS' WEDDING PIE adapted from Jamie Oliver's "Jamie's Great Britain".  Serves 4.

Ingredients :

1 tbsp olive oil
a knob of butter
a sprig of fresh rosemary, leaves picked and chopped
a sprig of fresh thyme, leaves picked and chopped (or half a tsp dried)
a bay leaf
2 medium red onions, peeled and roughly sliced
4-5 chestnut mushrooms, cleaned and quartered
600g beef shin, trimmed and diced (start with 700g untrimmed)
sea salt & freshly ground black pepper
1 tbsp tomato puree
200ml local smooth stout
1 heaped tbsp plain flour
500ml beef stock

1½ tsp English mustard

1-2 tbsp Worcestershire sauce, to taste

50g good Cheddar cheese, grated.

For the pastry :

150g plain flour

50g Atora shredded suet (I use vegetable suet)

50g butter

sea salt

an egg, beaten.

Method :

1.  In a frying pan, place the olive oil, butter and herbs to melt the butter on a high heat.  Add the onions and fry until they are just beginning to colour and have softened.  Add them to the slow cooker with the mushrooms, switch it on to medium and replace the lid.

2.  Add the diced beef and continue to fry on a high heat, until all sides are browned and the cubes have caramelised on at least two sides - but don't let them burn!  Add to the slow cooker and replace the lid.

3.  To the frying pan, add the flour and tomato puree and stir until the flour has lightly toasted.  Then add the stout and stir, then gradually add the stock, stirring in between each addition to break down any lumps that might have appeared.  The object of the exercise is to have a smooth thickened gravy by the end of it.  Pour into the slow cooker and give everything a good stir to settle it into one even layer.  Replace the lid and leave it to chuckle for a minimum of 4 hours.

4.  In the meantime, make the pastry by putting the flour, suet and butter into a bowl with a good pinch of salt.  Using your thumbs and forefingers, rub the butter in to the flour until you have something somewhere between breadcrumbs and cornflake shapes being made between your fingers.  Stir in 60ml of cold water (or thereabouts) and use your hands to pat and push the mix together to form a rough dough.  Ignore the urge to mix or knead, as you don't want to overwork the flour and have your pastry become tough.  Wrap the pastry in cling film and refrigerate until needed.

5.  When you're ready to begin assembling the pie, pre-heat your oven to 180deg C/350deg F/gas 4.

6.  Remove the lid of the slow cooker and give everything a stir.  Then add the English mustard, the Worcester sauce and the grated cheddar cheese.  Give it all a gentle stir to encourage the cheese to melt.

7.  Once melted, ladle the contents of the slow cooker into your pie dish.  Roll out the pastry to fit the top of the dish.  Run a little beaten egg around the edge of the dish and place the pastry over.  Trim to fit and cut a little hole in the top, to let the steam out.

8.  Brush beaten egg over the top of the pie and place in the oven to cook for around 45 minutes or until the pastry is golden and looking lovely.

9.  Serve.

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