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HomeLifestyleFood & RecipesMonica Galetti shares what she cooks at home in her new book

Monica Galetti shares what she cooks at home in her new book

In an extract from her new book At Home by Monica Galetti, Monica (pictured) shares a selection of her favourite recipes

Raspberry & pistachio tart 

Raspberry & pistachio tart: What’s great about this tart is that you can make everything a day or two before and assemble it when it’s needed

Raspberry & pistachio tart: What’s great about this tart is that you can make everything a day or two before and assemble it when it’s needed

What’s great about this tart is that you can make everything a day or two before and assemble it when it’s needed. The pistachio cream keeps in the fridge for 3-4 days – whip it up for 2 minutes when you’re ready. It’s easy to swap in different fruits, so use the best of the season, or whatever you have to hand.

Serves 4-6

  • 220g (7¾oz) thick-set raspberry jam
  • 400g (14oz) raspberries
  • 25g (1oz) chopped pistachio nuts
  • A small bunch of mint

For the pastry

  • 240g (8½oz) soft unsalted butter
  • 120g (4¼oz) caster sugar
  • 1 egg
  • 350g (12oz) plain flour, plus extra for dusting
  • 1-2tbsp water

For the pistachio cream

  • 190ml (6½fl oz) milk
  • Seeds scraped from 1 vanilla pod
  • 3 large egg yolks (60g/2¼oz in total)
  • 40g (1½oz) caster sugar
  • 20g (¾oz) cornflour
  • 20g (¾oz) plain flour
  • 40g (1½oz) pistachio paste (available online)
  • 60g (2¼oz) cold unsalted butter, cubed
  • 100ml (3½fl oz) double cream, whipped

For the pastry, beat the butter and sugar together in a bowl until fully creamed, then beat in the egg. Fold in the flour without overmixing. Add the water as needed to bring the mixture together into a dough. Wrap and chill for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a lightly floured work surface, or between 2 sheets of greaseproof paper, and use to line a 22cm (8½in) diameter, 2cm (¾in) deep fluted tart tin. Line the pastry with nonstick baking paper and fill with uncooked rice or baking beans. Blind bake for 10 minutes. Remove the paper and rice or beans, and bake for 6 minutes, or until golden. Leave to cool.

For the pistachio cream, heat the milk with the vanilla seeds in a saucepan. Whisk the egg yolks, sugar and flours together in a bowl. Pour the hot milk over the egg mixture while whisking continuously until very thick. Return to the pan and cook over a medium-low heat, whisking continuously, until starting to boil. Take the pan off the heat and whisk in the pistachio paste, then the cold butter. Leave to cool in the fridge, and then fold in the whipped cream.

To assemble, spread the jam in an even layer over the base of the cooked tart case. Pipe or spread the pistachio cream on top, then chill for a minimum of 2 hours.

Decorate with the raspberries, chopped pistachios and mint leaves, and keep chilled before serving. 

Portobello mushrooms, goats’ cheese, beetroot & walnuts: This is a nice, quick recipe for the barbecue

Portobello mushrooms, goats’ cheese, beetroot & walnuts: This is a nice, quick recipe for the barbecue

Portobello mushrooms, goats’ cheese, beetroot & walnuts 

This is a nice, quick recipe for the barbecue, so it gets made quite often!

Serves 4-6

  • 4 portobello mushrooms
  • Olive oil, for drizzling
  • 4 small beetroot, cooked in water for 30 minutes until tender, peeled and cubed (or use ready-cooked beetroot, not in vinegar)
  • A handful of walnut halves, toasted and broken up
  • 2tbsp chopped parsley
  • ½ a lemon, for squeezing
  • 2tbsp extra virgin olive oil
  • 1 garlic clove, grated
  • 1tbsp chopped chives
  • 100g (3½oz) soft goats’ cheese, such as La Buchette
  • 1tbsp chopped pickled walnuts

Preheat the oven to 200°C/fan 180°C/gas 6, and preheat a griddle pan over a high heat, if you aren’t barbecuing.

Drizzle the portobellos with olive oil and season. Griddle or barbecue for 2 minutes each side. Transfer to a baking tray and cook in the oven for 10 minutes.

Preheat the grill. Place the beetroot, walnuts and parsley in a bowl. Add the lemon juice, extra virgin olive oil, garlic and chives, and toss to coat well. Spoon the mixture on top of the mushrooms. Roughly break up the goats’ cheese and sprinkle over the top. Grill (or barbecue) until the cheese begins to melt. Scatter the walnuts on top.

Pork shoulder with pistachio stuffing 

Pork shoulder with pistachio stuffing: I like to make this for family and friends. Sometimes I make a bigger batch of stuffing, roll it up in foil and bake it, then serve it sliced on the side

Pork shoulder with pistachio stuffing: I like to make this for family and friends. Sometimes I make a bigger batch of stuffing, roll it up in foil and bake it, then serve it sliced on the side

I like to make this for family and friends. Sometimes I make a bigger batch of stuffing, roll it up in foil and bake it, then serve it sliced on the side.

Serves 4-6

  • 1.2kg (2lb 11oz) boned and rolled pork shoulder joint
  • 1tbsp honey
  • Salt and freshly ground black pepper

For the pistachio stuffing

  • 1 shallot, chopped 
  • 1 garlic clove, sliced
  • Olive oil
  • 6 button mushrooms, chopped
  • 20g (¾oz) pistachio nuts
  • 1tbsp chopped flat leaf parsley
  • 1tsp chopped rosemary leaves
  • 4 slightly stale bread slices, blitzed to crumbs
  • 1 small egg
  • 50ml (2fl oz) milk
  • ½tsp ground nutmeg

For the stuffing, sweat the shallot and garlic in a little olive oil in a frying pan over a medium heat for 2 minutes. Add the mushrooms and cook until their juices have evaporated but without colouring, then set aside.

Blanch the pistachios in boiling water for 1 minute. Drain, then mix together with the mushrooms, herbs and breadcrumbs in a bowl.

Beat the egg, milk and nutmeg together in a bowl and season with a little salt and a few twists of pepper. Add to the breadcrumb mixture and mix to bind.

Open up the pork shoulder and season the inside with salt and freshly ground black pepper.

Form the stuffing into a log shape, place in the seasoned pork shoulder, then roll up. Tie the rolled joint with butcher’s string in the centre and at both ends to secure. Score the skin of the pork with a sharp knife, then rub the honey all over. Season the pork with salt and rub it in, then place in a large roasting tray and leave to sit at room temperature for 30 minutes.

Meanwhile, preheat the oven to 180°C/fan 160°C/gas 4. Roast the pork for 50 minutes, then increase the oven temperature to 200°C/fan 180°C/gas 6, and roast for a further 20-30 minutes. Leave to rest for 10 minutes before serving. 

Curried mussels with sweet potato fries 

Curried mussels with sweet potato fries: When we visit New Zealand for family holidays, one of my first stops is to buy fresh mussels

Curried mussels with sweet potato fries: When we visit New Zealand for family holidays, one of my first stops is to buy fresh mussels

When we visit New Zealand for family holidays, one of my first stops is to buy fresh mussels. My mum gave me this recipe.

Serves 4-6

  • Olive oil 
  • 1 small onion, roughly chopped
  • 1 garlic bulb, cut in half horizontally and broken up
  • 2kg (4lb 8oz) live mussels, beards removed, washed under the cold tap (discard damaged or open ones that don’t close when lightly tapped)
  • 200ml (7fl oz) white wine
  • 1tsp ground turmeric
  • ½tsp chilli powder
  • ½tsp ground cumin
  • ½tsp ground coriander
  • 100g (3½oz) Greek yoghurt
  • Garlic mayonnaise, to serve

For the sweet potato fries

  • 4 sweet potatoes, peeled
  • 100ml (3½fl oz) olive oil 
  • 2 rosemary sprigs, leaves picked and chopped
  • 2 pinches of sea salt flakes

Preheat the oven to 210°C/fan 190°C/gas 6½.

Cut the sweet potatoes into fries. Toss with the oil, rosemary and sea salt flakes. Spread out on a baking tray and bake for 15-20 minutes, tossing halfway.

Heat a saucepan big enough to fit the mussels. Heat a drizzle of olive oil until very hot. Add the onion and garlic and cook for 1-2 minutes. Add the mussels and stir. Pour the wine in and cover. Cook over a high heat, shaking the pan, for 2 minutes. Remove the lid and give a stir. If all the mussels haven’t opened, cover and cook for a further 2 minutes. Scoop the mussels on to a dish.

Add a drizzle of oil to a separate pan. Add the spices and stir for 1 minute. Pass the mussel cooking juices through a sieve into the spices. Bring to the boil, then reduce the heat to a simmer.

Stir in the yoghurt and bring to the boil, then pour over the mussels. Serve with the fries and some garlic mayonnaise. 

Black forest cheesecake for Prat Pratish is one of my dearest friends, and he has a very sweet tooth. It’s just as well he happens to be a dentist or we’d all be in trouble

Black forest cheesecake for Prat Pratish is one of my dearest friends, and he has a very sweet tooth. It’s just as well he happens to be a dentist or we’d all be in trouble

Black forest cheesecake for Prat 

Pratish is one of my dearest friends, and he has a very sweet tooth. It’s just as well he happens to be a dentist or we’d all be in trouble. Every time I ask Prat what dessert he wants, he’ll normally say, ‘Anything would be lovely, but I do love Black Forest cake,’ so I thought I’d adapt a cheesecake to suit.

Serves 10-12 (or just Prat on his own)

  • 140g (5oz) fresh cherries, half pitted
  • 500g (1lb 2oz) full-fat cream cheese
  • 250g (9oz) double cream
  • 80g (2¾oz) icing sugar
  • 100g (3½oz) dark chocolate (70% cocoa), melted, plus large shavings to decorate
  • 1tbsp kirsch (cherry liqueur)

For the biscuit base

  • 250g (9oz) digestive biscuits
  • 100g (3½oz) unsalted butter, melted
  • 1tsp cocoa powder
  • 1tbsp soft light brown sugar

For the biscuit base, place all the ingredients in a food processor. Pulse to a crumb. Press into a 20cm spring-form cake tin and halfway up the sides, then chill to set.

Chop the pitted cherries and keep the other half whole for decorating.

Whisk the cream cheese, cream and sugar together in a bowl until you have a thick mixture, then fold the melted chocolate, chopped cherries and kirsch through. Pour this mixture over the biscuit base and refrigerate to set, ideally overnight.

Remove from the tin and top with chocolate shavings and the whole cherries.

Anais’s quick chicken curry: Cooking with my daughter is a treasured part of my life, as I don’t get to spend as much time with her as I would like to

Anais’s quick chicken curry: Cooking with my daughter is a treasured part of my life, as I don’t get to spend as much time with her as I would like to

Anais’s quick chicken curry 

Cooking with my daughter is a treasured part of my life, as I don’t get to spend as much time with her as I would like to. So a weeknight together is about the best quality time I can imagine, and it’s an opportunity to teach her life lessons in the kitchen. 

This is, to date, her favourite curry recipe, and one that we created together so it’s very special to me. I’m not a massive rice fan – not since I had to eat it every day back in the Pacific Islands – but my husband David and Anais love it, so serve it alongside if you like.

Serves 4-6

  • 1 onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2cm piece of fresh root ginger, peeled and grated
  • Olive oil
  • 1tsp ground turmeric
  • 1tsp cumin seeds
  • 1tsp crushed coriander seeds
  • 1tsp chilli flakes or powder
  • 500g (1lb 2oz) boneless, skinless chicken thighs, cut into bite-sized chunks
  • Salt
  • 2 sweet potatoes, peeled and cut into small chunks
  • 1 butternut squash, peeled, deseeded and cut into small chunks
  • 1 small cauliflower, cut into florets, stalk peeled and cut into cubes
  • 500ml (18fl oz) chicken stock
  • 4tbsp Greek yoghurt
  • Freshly chopped coriander, to serve
  • Cooked rice or flatbreads, to serve

Sweat the onion, garlic and ginger in a little olive oil in a large saucepan, until nice and caramelised.

Add the spices and cook for 2-3 minutes, stirring well, then add the chicken and season with a few twists of salt. Stir well to seal the chicken and cover it in the spice mix. Add all the vegetables to the pan and stir well.

Pour the chicken stock in and stir. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring now and then.

Stir in the Greek yoghurt, then sprinkle with some freshly chopped coriander. Serve with rice or flatbreads on the side.

At Home by Monica Galetti is published by Aster, £20. © Monica Galetti 2021. 

To order a copy for £18 go to www.mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. Offer price valid until 09/10/21. 

Photography: Yuki Sugiura 

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